Univ.of  111.  Library 
51 

1674- 


THE  UNIVERSITY 


OF  ILLINOIS 


LIBRARY 


From  the  collection  of 
Julius  Doerner,  Chicago 
Purchased,  1918. 


•••:  * 


'W, 


ilBRARV 
OF  THE 

university  of  Illinois 


PREFACE  TO  FIRST  EDITION 

NAPOLEON,  that  man  of  great  ideas,  conceived  at  least  one  idea  which  it  was 
not  his  good  fortune  to  see  carried  out— that  was,  to  have  made  for  his  own  per- 
sonal use  a perfect  travel  library.  Each  book  in  this  library  was  to  be  printed 
especially  for  it,  in  the  best  possible  manner,  and  to  be  handsomely  and  substantially 
bound,  but,  by  dispensing  with  wide  margins  and  other  non-essentials,  and  avoiding 
blank  pages,  etc.,  an  elegant  book  was  to  be  compressed  into  one-quarter  of  the 
space  usually  allotted  totit. 

Many  improvements  have  been  made  in  the  art  of  book-making  since  the  days 
of  the  great  Bonaparte,  and  numberless  bulky  encyclopedias  have  been  printed.  For 
the  use  of  any  one  of  these,  if  he  could  have  obtained  it  in  his  day,  Napoleon  would 
gladly  have  exchanged  a fortune.  But  among  them  all  there  is  not  one  which 
answers  all  the  practical  questions  which  come  up  for  settlement  in  ordinary  every- 
day life*  The  compiler  of  the  present  work  believed  that  it  was  possible  to  present 
in  one  compact  volume  a reference  library  such  as  Napoleon  would  have  prized  above 
a kingdom,  one  which,  although  compressed  into  one  volume,  would  answer  more 
every-day  questions  than  all  the  other  encyclopedias  combined.  In  order  to  test 
the  practicability  of  such  a project,  “The  Little  Giant  Cyclopedia ” was  placed 
before  the  public  a few  years  ago.  This,  although  a much  smaller  work  than  the 
presentventure,  immediately  found  favor;  and  when  it  had  reached  a sale  of  over 
one  hundred  thousand  copies,  which  it  did  within  less  than  two  years  after  its 
first  publication,  work  was  at  once  commenced  upon  this  larger  and  more  compre- 
hensive compilation.  In  this,  as  in  the  smaller  work,  it  has  been  the  aim  of  the 
author  to  compress  vast  masses  of  information  into  compact  sentences  and  paragraphs 
— as  Cotter  says,  ‘ ‘ to  effect  for  bales  of  manuscript  what  the  hydrostatic  screw  per- 
forms for  bales  of  cotton — condense  into  a period  what  before  occupied  a page.” 
The  work  has  been  done  faithfully  and  conscientiously,  and  the  publishers  confidently 
present  “ The  Giant  Cyclopedia  ” to  the  public  for  criticism  and  approval.  Sugges- 
tions as  to  improvement  in  future  editions  will  be  thankfully  received  and  carefully 
considered  at  all  times. 

A few  words  more  to  the  seeker  after  information : In  order  to  condense  and  sim- 
plify the  material  presented  in  this  volume,  much  of  it  has  been  arranged  in  the  form  of 
tables,  charts  and  diagrams,  and  the  usual  alphabetical  arrangement  of  subjects  was 
found  impracticable  as  interfering  with  the  author’s  design  to  make  the  “Giant 
Cyclopedia”  an  educational  work  as  well  as  a work  of  reference.  The  information 
given  was,  therefore,  arranged  under  various  headings  in  such  classification  as 
seemed  to  the  author  most  desirable.  Many  items  of  information  could  have  been 
appropriately  placed  under  two  or  more  of  these  headings.  Repetition,  however, 
Aas  been  carefully  avoided.  Therefore,  if  any  particular  subject  is  not  treated  of 
under  the  heading  in  which  one  would  most  naturally  expect  to  find  it,  the  reader 
should  carefully  consult  the  alphabetical  index,  which  has  been  made  full  and 
complete. 


Copybight,  A.D.  1894,  by  Kathabine  L.  Schulte. 


Summary  of  Contents 

— ’T*"*T*  » (gy.  ' - < 


How  to  Remember 

Loisette’s  System  of  Memory  Culture. 


Five  Hundred  Errors  Corrected 

Concise  Rules  in  Grammar,  Spelling  and  Pronunciation.  Rules  and  Hints  for  Cor- 
rect Speaking.  Rules  of  Pronunciation.  Words  often  Mispronounced.  Short 
Rules  for  Spelling.  Punctuation.  The  Use  of  Capitals.  How  to  Write  a Letter. 
Hints  for  Writers,  etc. 

Synonyms  and  Antonyms ......... ;.r 

A Dictionary  of  Twelve  Thousand  Words  of  Similar  and  Contrary  Meaning. 

Parliamentary  Law  at  a Glance  

List  of  Motions  Arranged  According  to  their  Purpose  and  Effect.  Two  Hundred 
and  Fifty  Points  of  Order  Decided  on  a Single  Page. 

(W 

Legal  Advice 

Blackstone’s  Definition.  Business  Law  in  Brief.  Agreements  and  Contracts. 
Notes  and  Negotiable  Paper.  Partnership.  Agency  and  Attorney.  Landlord  and 
Tenant.  Law  relating  to  Farms,  etc.  Lien  Laws.  Deeds.  Transfer  of  Property. 
Mortgages.  Assignments.  Inns,  Hotels  and  Boarding-houses.  Bonds.  Bills  of 
Sale.  Guaranty.  Corporations.  Wills,  and  how  to  make  them.  Heirship  to 
Property  npt  Bequeathed.  Legacies.  Duties  of  Executors  and  Administrators. 
Dower,  Marriage  and  Divorce.  Rights  of  Married  Women.  Arbitration.  The 
Law  of  Finding.  Bankruptcy.  Some  Legal  “ Don’ts.” 

Business  and  Legal  Forms 

Assignment  of  Written  Instruments.  Bills  of  Exchange.  Drafts.  Agreements. 
Bonds.  Bills  of  Sale.  Bond  for  a Deed.  Power  of  Attorney.  Warranty  Deed. 
Quit  Claim  Deed.  Mortgage.  Certificate  of  Acknowledgment.  Short  Form  of 
Lease.  Will.  Bill  of  Sale.  Promissory  Notes.  Sight  Draft.  Due  Bill,  etc. 

Special  Legal  Information 

Mining  Laws.  The  Law  of  Copyright.  Directions  for  Securing  Copyrights.  The 
Law  of  Trademarks.  Patent  Laws.  How  to  Obtain  a Patent.  Points  of  Criminal 
Law.  Constitutional  Law.  Voting  and  Naturalization.  Election  Laws.  The  Inter- 
State  Commerce  Law.  Internal  Revenue.  The  Single  Tax. 


Insurance. 


Fire  Insurance.  Short  Rates  Table.  Life  Insurance.  Various  Kinds  of  Policies 
- ^ Described.  Expectation  of  Life.  Marine  and  Transit  Insurance. 


.4 


m 


Stock  Investments  Explained 

^ Stocks  and  Dividends.  Preferred  Stock.  Watered  Stock.  Dealing  in  Stocks. 
"V  Bonds.  Coupons.  Brokerage  and  Commission.  Terms  Used  on  the  Board  of 
Trade.  Cardinal  Numbers  in  Seven  Languages. 


0s- 

3s 

0 

o 


804275 


13 


25 


42 


43 


57 


61 


71 


73 


i 


SUMMARY  OF  CONTENTS 


The  Language  of  Flowers 

m 

Handy  Facts  to  Settle  Arguments . 

Interesting  Facts,  tersely  stated,  about  Thousands  of  Subjects  which  come  up  daily 
in  Conversation,  but  concerning  which  it  is  usually  almost  impossible  to  acquire 
Accurate  Information.  Some  Big  Things.  Important  and  Interesting  Dates  and 
Valuable  Points  in  Statistics,  History  and  General  Information. 

mi 

Names  and  their  Meaning 

The  Christian  Names  of  Men  and  Women  and  their  Derivation,  Origin  end  Signifi- 
cance. 

mi 

Facts  About  Railroads  and  Transportation 

Twenty  Points  on  American  Railroading.  Train  Management.  Colored  Flag  or 
Lantern  Signals.  Torpedoes.  Locomotive  Whistle  Signals.  Swinging  Lamp 
Signals.  Capacity  of  Freight  Cars.  Steamboating. 

mi 

Weather  Forecasts 

Prognostications.  Signs  of  the  Weather.  Wind  and  Weather  Signals  used  by  the 
United  States  Signal  Office.  The  Climates  of  the  United  States.  Time  Difference 
between  New  York  and  Principal  Cities. 

mi 

A Dictionary  of  Biography 

The  Names  of  Eminent  Personages  of  History  and  of  Our  Own  Times,  alphabetically 
arranged,  with  Brief  Biographies.  Rise  of  Famous  Americans. 

mi 

History  at  a Glance 

Historical,  Biographical  and  Chronological  Charts  (printed  in  colors)  suggesting 
Names,  Dates  and  Events,  and  designed  for  Ready  Reference,  and  to  aid  the 
Memory. 

mi 

Political  History  of  the  United  States 

From  the  Colonial  Period  to  the  Present  Time.  The  Rise  and  Fall  of  Political 
Parties.  A Concise  Summary  of  each  Administration.  The  By-ways  of  American 
Politics. 

mi 

History  of  the  Tariff 

Customs  Averages  and  Tariff  Legislation  since  the  Beginning  of  the  Government. 
The  Lowndes-Calhoun  Bill.  The  Tariff  of  Abominations.  The  Tariff  of  1842.  The 
Mills  Tariff.  The  McKinley  Bill.  The  Wilson  Tariff.  The  Income  Tax. 

mi 

The  Civil  Service 

The  Administration  of  Government.  Appointments  to  Office.  Examinations,  etc. 

mi 

The  World’s  Chief  Countries 

Condensed  Statistical  and  Historical  Information. 


76 

77 

92 

95 

97 

101 

145 

161 

168 

170 

174 


SUMMARY  OF  CONTENTS 


5 


Colored  Charts  of  History  and  Statistics 

Important  Information  on  Many  Subjects  conveyed  in  the  Form  of  Object  Lessons. 
Volumes  of  Knowledge  condensed  into  Single  Pages. 

The  World's  Progress  since  the  Discovery  of  America : Men  — Events  — Wars  — 
Inventions  and  Discoveries.  The  World's  Great  Nations:  Wealth  of  Nations  — 
Banking  Capital  — Steam  Power.  The  European  Balance  of  Power.  Our  Foreign 
Trade.  Population  and  Education:  Density  of  Population  — Inhabitants  per 
Square  Mile,  in  1820  and  in  1890,  of  the  World’s  Chief  Countries  — Education  and 
Illiteracy — Percentage  of  School  Attendance  and  of  Adults  Able  to  Read  and  Write. 
The  World's  Food  Supply:  Production  and  Consumption  of  Meat  and  Grain  — 
Acres  under  Grain.  Politics  since  1650:  Political  History  of  Great  Britain  and  her 
Colonies  and  of  the  United  States  — Socialism  in  Europe  — Strength  of  the  Great 
Political  Parties.  Races  and  Tongues  of  the  World:  The  Aryan,  Semitic,  African 
Oceanic  and  Turanian  Tongues  and  their  Branches  — The  Languages  of  Civilized 
Peoples  in  1801  and  in  1893.  History  of  the  World's  Religions:  The  History  and 
Statistics  of  the  World’s  Creeds  presented  on  a single  page.  Religions  in  the  United 
States:  Strength  of  the  Various  Denominations.  Duration  of  Life : Interesting 
Statistics  of  Mortality.  History  of  the  Sea:  Sea  Power  — The  World’s  Shipping — 
Evolution  of  Steamship  Navigation.  The  World's  Great  Cities:  From  the  Dawn  of 
History  to  the  Present  Time  — Memphis  to  Chicago  — Growth  of  Urban  Population 
in  Europe  and  America.  The  Humanities:  The  World’s  Progress  in  Art,  Music, 
Education,  Law  arid  Medicine  — The  Great  Universities.  Key  Dates  in  the  History 
of  Labor:  From  A.D.  1349  to  the  Present  Time  — Wages  and  Prices  for  Seven 
Centuries  — Skilled  and  Unskilled  Labor.  The  Evolution  of  Electrical  Science: 
From  Thales  to  Edison  and  Tesla  — An  Illustrated  Chart  showing  the  World’s 
Progress  in  the  Mastery  of  Magnetic  and  Electric  Forces.  The  Territory  of  the 
United  States:  The  Climates  of  the  United  States.  Telegraph  and  Sign 

Alphabets:  The  Morse  and  the  Needle  and  Mirror  Alphabets  — Deaf  and  Dumb 
Alphabets  — The  Alphabet  for  the  Blind. 

Medicine  and  Hygiene 

Diseases  and  their  Remedies : Prescriptions  by  Eminent  Practitioners  — Pure  Stimu- 
lants — Care  of  the  Eyes  — Care  of  the  Ears  — Homoeopathy.  Valuable  Hygienic 
Suggestions : Rules  for  the  Preservation  of  Health.  Simple  Household  Remedies. 
The  Care  of  Children  in  Health  and  in  Sickness  — Artificial  Feeding  of  Infants 
— Advice  to  Mothers.  Contagious  Diseases:  How  to  Determine  the  Nature  of  a 
Suspicious  Illness  — Cholera  Rules  — Protection  against  Bacteria.  Accidents  and 
Emergencies:  What  to  Do  and  How  to  Dolt — -Poisons  and  their  Antidotes. 
Hygienic  Toilet  Recipes:  Baths  and  Bathing — The  Complexion  — Freckles,  Warts 
and  Wrinkles,  etc. — Ointments,  Lotions,  Creams,  etc. — Care  of  the  Teeth  — Care  of 
the  Hair  — Scents  and  Perfumes,  etc.,  etc. 

Memory  Rhymes 

Physical  Exercise 

How  to  Become  Strong.  Simple  Apparatus  and  Appliances.  Exercises  for  Men 
and  for  Women,  to  Develop  the  Physique  and  for  the  Relief  of  Dyspepsia  and 
Kindred  Ailments. 

<•« 

Housekeeping  and  Cookery 

Economy  and  Wealth,  Temperance  and  Health  in  the  Household.  A Collection  of 
Original  and  Tested  Recipes  carefully  selected  by  Kathryn  Armstrong.  (Not  a 
• single  recipe  in  this  department  contains  alcohol  in  any  form  as  an  ingredient.) 
Some  Valuable  Tables  for  Intelligent  Housekeepers.  Boiling.  Roasting.  Broiling. 


177 


193 


228 

229 


232 


6 


SUMMARY  OF  CONTENTS. 


Frying.  Cooking  Time-Table.  Soups.  Fish,  Oysters,  Shellfish,  etc.  Poultry 
and  Game.  Meats.  Curries.  Gravies.  Sauces.  Stocks.  Vegetables.  Salads. 
Pickles.  Eggs.  Catsups,  etc.  Forcemeats.  Bread  and  Cakes.  Pastry.  Dessert. 
Home-made  Candies.  Ice-Cream,  Ices,  etc.  Preserves.  Canned  Fruits,  Jellies, 
etc.  Dairy  Dishes.  Beverages.  Sick-Room  Cookery.  Digestion  of  Various 

Foods.  Properties  of  Foods.  Tables  for  Housekeepers,  etc.,  etc. 

Labor-Saving  and  Ready  Reference  Tables..., 307 

The  Census  of  1890.  Population  of  the  United  States.  Cities  and  Towns  of  Over 
8,000  Population.  The  Names  and  Mottoes  of  the  States.  Geographical  Nick- 
names. Wars  of  the  United  States.  The  Civil  War  — Numbers  of  Men  Engaged. 
Principal  Battles  on  Land  and  Sea.  Cost  of  Recent  Wars.  The  Decisive  Battles 
of  History.  Slavery  and  Serfdom.  Famous  Giants  and  Dwarfs.  Evictions  in 
Ireland.  Great  Financial  Panics.  Excessive  Heat  and  Severe  Cold.  The  Great 
Famines  and  Plagues  of  History.  Great  Fires  and  Floods.  Qualifications  of 
Voters  in  the  States.  Interest  Laws  and  Limitations.  Facts  about  Poultry.  How 
to  Tell  the  Age  of  Horses,  Cattle,  etc.  Medicines  for  the  Horse.  Weights  and 
Measures.  Handy  Metric  Tables.  Practical  Calculations.  Short  Cuts  in  Arith- 
metic. Practical  Tables  for  Bankers,  Merchants,  Lumbermen,  Miners,  Iron  and 
Metal  Workers,  Builders,  Contractors,  Masons,  Plasterers,  Plumbers,  Roofers, 
Painters,  Glazers,  Architects  and  Designers,  Draughtsmen,  Engineers,  Machinists, 
Printers  and  Publishers,  etc.,  etc.  Log  and  Lumber  Tables.  Cement.  Facts 
about  Gas.  Carpenters’  Work  and  Measuring.  Areas  of  Circles.  Circumferences 
of  Circles.  Handy  Facts  for  Architects  and  Builders.  Horse  Power  of  Engines. 
Belting.  Transmission  of  Power  by  Wire  Ropes.  Useful  Hydraulic  Information. 
Boilers,  Chimneys,  etc.  Specific  Gravity.  Tensile  and  Transverse  Strength. 
Squares  and  Cubes  of  all  Numbers  from  1 to  500.  Natural  Sines,  etc.,  etc. 

M 

Electricity  up  to  Date 355 

What  is  Electricity  ? The  Sources  of  Electric  Power.  History  of  the  Science.  A 
Lucid  Explanation  of  the  New  Marvels  which  Electricity  has  given  to  the  World. 
Measuring  the  Force.  Electrical  Terms  Explained.  Electrical  Units.  Magnetism. 
Current  Electricity.  Electro-Magnetics.  Dynamo-Electric  Machines.  Electric 
Lighting.  The  Telephone.  Electric  Bells.  Burglar  Alarms.  Electric  Clocks. 
Apparatus  Required  for  Study  and  Practical  Application.  Directions  for  Setting 
up  and  Maintaining  Batteries.  Twenty  Test  Questions  Answered. 

Useful  Recipes  and  Trade  Secrets 369 

A Collection  of  more  than  Two  Thousand  Practical  Formulas  and  Suggestions  for 
all  Trades  and  Occupations.  Recipes  and  Hints  for  Mechanics,  Artisans,  Merchants, 
Architects,  Builders,  Contractors,  Farmers,  Poultrymen,  Bee-keepers,  Nurserymen, 
Stock-breeders,  Housekeepers,  Surveyors,  Professional  Men,  and,  in  fact,  all  Classes 
of  Workers. 


ms 

Etiquette 

The  Rules  of  Good  Society.  How  to  Get  Along  in  the  World.  The  Art  of  Conver- 
sation. Table  Etiquette.  How  to  Carve.  George  Washington’s  Rules  of  Conduct. 
Etiquette  of  the  Street.  Hints  on  Traveling.  The  Secrets  of  Success. 

mi 


472 


Religions  and  Creeds 

The  World’s  Religious  Beliefs. 


482 


$ $ How  to  Remember  ¥ ¥ 


LOISETTE’S  SYSTEM  OF  MEMORY  GUIsTURE 


SO  MUCH  has  been  said  about  Loisette’s 
memory  system,  the  art  has  been  so  widely 
advertised,  and  so  carefully  guarded  from  all  the 
profane  who  do  not  send  five  or  many  dollars  to 
the  Professor,  that  a few  pages  showing  how 
every  man  may  be  his  own  Loisette  may  be  both 
interesting  and  valuable. 

In  the  first  place,  the  system  is  a good  one, 
and  well  worth  the  labor  of  mastering,  and  if 
the  directions  are  implicitly  followed  there  can 
be  no  doubt  that  the  memory  will  be  greatly 
strengthened  and  improved,  and  that  mnemonic 
feats  otherwise  impossible  may  be  easily  per- 
formed. Loisette,  however,  is  not  an  inventor, 
but  an  introducer.  He  stands  in  the  same  rela- 
tion to  Dr.  Pick  that  the  retail  dealer  holds  to 
the  manufacturer:  the  one  produced  the  article; 
the  other  brings  it  to  the  public.  Even  this 
statement  is  not  quite  fair  to  Loisette,  for  he  has 
brought  much  practical  common  sense  to  bear 
upon  Pick’s  system,  and,  in  preparing  the  new 
art  of  mnemonics  for  the  market,  in  many  ways 
he  has  made  it  his  own. 

If  each  man  would  reflect  upon  the  method 
by  which  he  himself  remembers  things,  he  would 
find  his  hand  upon  the  key  of  the  whole  mystery. 
For  instance,  the  author  was  once  trying  to  re- 
member the  word  blythe.  There  occurred  to 
my  mind  the  words  “bellman,”  “belle,”  and 
then  the  verse : 

“ the  peasant  upward  climbing 

Hears  the  bells  of  Buloss  chiming,” 

“ Barcarole,”  “ barrack,”  and  so  on  until  finally 
the  word  “ blythe”  presented  itself  with  a strange 
insistence,  long  after  I had  ceased  trying  to  re- 
call it. 

On  another  occasion,  when  trying  to  recall  the 
name  “ Richardson,”  I got  the  words  “ hay- 
rick,” “Robertson,”  “ Randallstown,”  and  finally 
“wealthy,”  from  which,  naturally,  I got  “rich” 
and  “Richardson”  almost  in  a breath. 

Still  another  example:  trying  to  recall  the 
name  of  an  old  schoolmate,  “Grady,”  I got 


“ Brady,”  “ grave,”  “ gaseous,”  “ gastronome,” 
“gracious,”  and  I finally  abandoned  the  attempt, 
simply  saying  to  myself  that  it  began  with  a 
“ G,”  and  there  was  an  “ a ” sound  after  it.  The 
next  morning,  when  thinking  of  something  en- 
tirely different,  the  name  “ Grady  ” came  up  in 
my  mind  with  as  much  distinctness  as  though 
some  one  had  whispered  it  in  my  ear.  This  re- 
membering was  done  without  any  conscious 
effort  on  my  part,  and  was  evidently  the  result 
of  the  exertion  made  the  day  before  when  the 
mnemonic  processes  were  put  to  work.  Every 
reader  must  have  had  a similar  experience  which 
he  can  recall,  and  which  will  fall  in  line  with  the 
examples  given. 

It  follows,  then,  that  when  we  endeavor,  with- 
out the  aid  of  any  system,  to  recall  a forgotten 
fact  or  name,  our  memory  presents  to  us  words  of 
similar  sound  or  meaning  in  its  journey  toward 
the  goal  to  which  we  have  started  it.  This  goes 
to  show  that  our  ideas  are  arranged  in  groups  in 
whatever  secret  cavity  or  recess  of  the  brain  they 
occupy,  and  that  the  arrangement  is  one  not 
alphabetical  exactly,  and  not  entirely  by  mean- 
ing, but  after  some  fashion  partaking  of  both. 

If  you  are  looking  for  the  word  “ meadow  ” 
you  may  reach  “ middle  ” before  you  come  to  it, 
or  “ Mexico,”  or  many  words  beginning  with  the 
“m”  sound,  or  containing  the  “dow,”  as  “win- 
dow” or  “dough,”  or  you  may  get  “field”  or 
“farm” — but  you  are  on  the  right  track,  and  if 
you  do  not  interfere  with  your  intellectual  pro- 
cess you  will  finally  come  to  the  idea  which  you 
are  seeking. 

How  often  have  you  heard  people  say,  “ I 
forget  his  name  ; it  is  something  like  Beadle  or 
Beagle — at  any  rate  it  begins  with  a B.”  Each 
and  all  of  these  were  unconscious  Loisettians, 
and  they  were  practicing  blindly,  and  without 
proper  method  or  direction,  the  excellent  system 
which  he  teaches.  The  thing,  then,  to  do  — and 
it  is  the  final  and  simple  truth  which  Loisette 
teaches  — is  to  travel  over  this  ground  in  the 


v 


8 


LOlSETTE'tf  system  of  memory  culture 


make  it 
Loisette 


other  direction — to  cement  the  fact  yon  wish  to 
remember  to  some  other  fact  or  word  which  you 
know  will  be  brought  out  by  the  implied  condi- 
tions— and  thus  you  will  always  be  able  to 
travel  from  your  given  starting-point  to  the 
thing  which  you  wish  to  call  to  mind. 

To  illustrate:  let  the  broken  line  in  the 
annexed  diagram  represent  a train  of  thought. 
If  we  connect  the  idea  “a”  with  “e”  through 
the  steps  5,  c and  cZ,  the  tendency 
of  the  mind  ever  afterwards  will  be 
to  get  to  e from  a that  way,  or 
from  any  of  the  intermediates  that 
a way.  It  seems  as  though  a chan- 
nel were  cut  in  our  mind-stuff  along 
which  the  memory  flows.  How  to 
flow  this  way  will  be  seen  later  on. 
in  common  with  all  the  mnemonic 
teachers,  uses  the  old  device  of  representing 
numbers  by  letters  — and  as  this  is  the  first  and 
easiest  step  in  the  art,  this  seems  to  be  the  most 
iogical  place  to  introduce  the  accepted  equiva- 
lents of  the  Arabic  numerals : 

0 is  always  represented  by  s,  z or  c soft. 

1 is  always  represented  by  Z,  th  or  d. 

2 is  always  represented  by  n. 

3 is  always  represented  by  to. 

4 is  always  represented  by  r. 

5 is  always  represented  by  Z. 

6 is  always  represented  by  sh,  j,  ch  soft  or  g 
soft. 

7 is  always  represented  by  g hard,  k,  c hard, 
q or  final  ng. 

8 is  always  represented  by  / or  v. 

9 is  always  represented  by  p or  b. 

All  the  other  letters  are  used  simply  to  fill  up. 
Double  letters  in  a word  count  only  as  one.  In 
fact,  the  system  goes  by  sound,  not  by  spelling 
— for  instance,  “this”  or  “dizzy”  would  stand 
for  ten;  “catch”  or  “gush”  would  stand  for 
76,  and  the  only  difficulty  is  to  make  some  word 
or  phrase  which  will  contain  only  the  significant 
letters  in  the  proper  order,  filled  out  with  non- 
significants in  some  guise  of  meaning  or  intelli- 
gibility.* Suppose  you  wished  to  get  some 


* “You  can  remember  the  equivalents  by  noting  the  fact 
that  z is  the  first  letter  of  “zero,”  and  c of  “cipher,” 
thas  but  one  stroke,  n has  two,  m three.  The  script  /is 
very  like  8,  the  script  p like  9:  r is  the  last  letter  of  four, 
l is  the  Roman  numeral  for  fifty,  which  suggests  five.  The 
others  may  be  retained  by  memorizing  these  two  nonsense 
lines: 

Six  shy  Jewesses  cTiase  George. 

Seven  qreat  tangs  came  quarreling. 


phrase  or  word  that  would  express  the  number 
3,685,  you  arrange  the  letters  this  way : 


You  can  make  out  “image  of  law,”  “my 
shuffle,”  “ matchville,”  etc.,  etc.,  as  far  as  you 
like  to  work  it  out. 

Now,  suppose  that  you  wished  to  memorize 
the  fact  that  $1,000,000  in  gold  weighs  3,685 
pounds,  you  go  about  it  in  this  way,  and  here 
is  the  kernel  and  crux  of  Loisette’s  system : 

“ How  much  does  $1,000,000  in  gold  weigh?” 
“ Weigh — scales.” 

“ Scales — statue  of  Justice.” 

“ Statue  of  Justice — image  of  law .” 

The  process  is  simplicity  itself.  The  thing 
you  wish  to  recall,  and  that  you  fear  to  forget, 
is  the  weight;  consequently  you  cement  your 
chain  of  suggestion  to  the  idea  which  is  most 
prominent  in  your  mental  question.  What  do 
you  weigh  with?  Scales.  What  does  the 
mental  picture  of  scales  suggest  ? The  statue 
of  Justice,  blindfolded  and  weighing  out  award 
and  punishment  to  man.  Finally,  what  is  the 
statue  of  Justice  but  the  image  of  law?  and  the 
words  “image  of  law,”  translated  back  from  the 
significant  letters  m,  g soft,  / and  Z,  give  you 
3-6-8-5,  the  number  of  pounds  in  $1,000,000 
in  gold.  You  bind  together  in  your  mind  each 
separate  step  in  the  journey,  the  one  suggests 
the  other,  and  you  will  find  a year  from  now 
that  the  fact  will  be  as  fresh  in  your  memory  as 
it  is  to-day.  You  cannot  lose  it.  It  is  chained 
to  you  by  an  unbreakable  mnemonic  tie.  Mark, 
that  it  is  not  claimed  that  “weight”  will  of 
itself  suggest  “scales,”  and  “scales”  “statue of 
Justice,”  etc.,  but  that,  having  once  passed  your 
attention  up  and  down  that  ladder  of  ideas,  your 


LOlSETTE’k  SYSTEM  OE  MEMORY  CULTURE 


9 


mental  tendency  will  be  to  take  the  same  route, 
and  get  to  the  same  goal  again  and  again. 
Indeed,  beginning  with  the  weight  of  $1,000,000, 
“image  of  law”  will  turn  up  in  your  mind 
without  your  consciousness  of  any  intermediate 
station  on  the  way,  after  some  iteration  and 
reiteration  of  the  original  chain. 

Again,  so  as  to  fasten  the  process  in  the. 
reader’s  mind  even  more  firmly,  suppose  that  it 
were  desired  to  fix  the  date  of  the  battle 
of  Hastings  (A.  D.  1066)  in  the  memory; 
1066  may  be  represented  by  the  words  “ the 
wise  judge”  (th  — 1,  s = 0,  j = 6,  dg  — 6; 
the  others  are  non-significants)  ; a chain  might 
be  made  thus: 

Battle  of  Hastings  — arbitrament  of  war. 

Arbitrament  of  war  — arbitration. 

Arbitration  — judgment. 

J udgment  — the  wise  judge. 

Make  mental  pictures,  connect  ideas,  repeat 
words  and  sounds,  go  about  it  any  way  you 
please,  so  that  you  will  form  a mental  habit  of 
connecting  the  “battle  of  Hastings”  with  the 
idea  of  “ arbitrament  of  war,”  and  so  on  for  the 
other  links  in  the  chain,  and  the  work  is  done. 

Loisette  makes  the  beginning  of  his  system 
unnecessarily  difficult,  to  say  nothing  of  his 
illogical  arrangement  in  the  grammar  of  the  art 
of  memory,  which  he  makes  the  first  of  his 
lessons.  He  analyzes  suggestion  into  — 

1.  Inclusion. 

2.  Exclusion. 

3.  Concurrence. 

All  of  which  looks  very  scientific  and  orderly, 
but  is  really  misleading,  and  badly  named.  The 
truth  is  that  one  idea  will  suggest  another: 

1.  By  likeness  or  opposition  of  meaning,  as 
“house”  suggests  “room”  or  “door,”  etc.;  or, 
“white”  suggests  “black;”  “cruel,  “kind,” 
etc. 

2.  By  likeness  of  sound,  as  “ harrow  ” and 
“ barrow  ” ; “ Henry  ” and  “ Hennepin.” 

3.  By  mental  juxtaposition,  a peculiarity  dif- 
ferent in  each  person,  and  depending  upon  each 
one’s  own  experience.  Thus,  “ St.  Charles  ” 
suggests  “railway  bridge”  to  me,  because  I was 
vividly  impressed  by  the  breaking  of  the 


Wabash  bridge  at  that  point.  “Stable”  and 
“broken  leg”  come  near  each  other  in  my 
experience,  so  do  “ cow  ” and  “ shot-gun  ” and 
“ licking.” 

Out  of  these  three  sorts  of  suggestion,  it  is 
possible  to  get  from  any  one  fact  to  any  other 
in  a chain  certain  and  safe,  along  which  the  mind 
may  be  depended  upon  afterwards  always  to  fol- 
low. 

The  chain  is,  of  course,  by  no  means  all.  Its 
making  and  its  binding  must  be  accompanied 
by  a vivid,  methodically  directed  attention, 
which  turns  all  the  mental  light  gettable  in  a 
focus  upon  the  subject  passing  across  the  mind’s 
screen.  Before  Loisette  was  thought  of  this 
was  known.  In  the  old  times  in  England,  in 
order  to  impress  upon  the  mind  of  the  rising 
generation  the  parish  boundaries  in  the  rural 
districts,  the  boys  were  taken  to  each  of  the 
landmarks  in  succession,  the  position  and  bear- 
ings of  each  pointed  out  carefully,  and,  in  order 
to  deepen  the  impression,  the  young  people 
were  then  and  there  vigorously  thrashed,  a 
mechanical  method  of  attracting  the  attention 
which  was  said  never  to  have  failed.  This 
systenf  has  had  its  supporters  in  many  of  the 
old-fashioned  schools,  and  there  are  men  who 
will  read  these  lines  who  can  recall  with  an 
itching  sense  of  v^vid  expression  the  144  lick- 
ings which  were  said  to  go  with  the  multiplica- 
tion table. 

In  default  of  a thrashing,  however,  the  student 
must  cultivate  as  best  he  can  an  intense  fixity  of 
perception  upon  every  fact  or  word  or  date  that 
he  wishes  to  make  permanently  his  own.  It  is 
easy.  It  is  a matter  of  habit.  If  you  will  you 
can  photograph  an  idea  upon  your  cerebral 
gelatine  so  that  neither  years  nor  events  will 
blot  it  out  or  overlay  it.  You  must  be  clearly 
and  distinctly  aware  of  the  thing  you  are 
putting  into  your  mental  treasure-house,  and 
drastically  certain  of  the  cord  by  which  you 
have  tied  it  to  some  other  thing  of  which  you 
are  sure.  Unless  it  is  worth  your  while  to  do 
this,  you  might  as  well  abandon  any  hope  of 
mnemonic  improvement,  which  will  not  come 
without  the  hardest  kind  of  hard  work,  although 
it  is  work  that  will  grow  constantly  easier  with 
practice  and  reiteration. 


10 


LOISETTE’S  SYSTEM  OF  MEMORY  CULTURE 


You  need,  then : 

1.  Methodic  suggestion. 

2.  Methodic  attention. 

3.  Methodic  reiteration. 

And  this  is  all  there  is  to  Loisette,  and  a great 
deal  it  is.  Two  of  them  will  not  do  without 
the  third.  You  do  not  know  how  many  steps 
there  are  from  your  hall-door  to  your  bed-room, 
although  you  have  attended  to  and  often  reiter- 
ated the  journey.  But  if  there  are  twenty  of 
them,  and  you  have  once  bound  the  word  “ nice,” 
or  “ nose,”  or  “ news,”  or  “ hyenas,”  to  the  fact 
of  the  stairway,  you  could  never  forget  it. 

The  Professor  makes  a point,  and  very  wisely, 
of  the  importance  of  working  through  some 
established  chain,  so  that  the  whole  may  be 
carried  away  in  the  mind  — not  alone  for  the 
value  of  the  facts  so  bound  together,  but  for  the 
mental  discipline  so  afforded. 

Here,  then,  is  the  “President  Series,”  which 
contains  the  name  and  date  of  inauguration  of 
each  president  from  Washington  to  Cleveland. 
The  manner  in  which  it  is  to  be  mastered  is  this : 
Beginning  at  the  top,  try  to  find  in  your  mind 
some  connection  between  each  word  and  the  one 
following  it.  See  how  you  can  at  some  future 
time  make  one  suggest  the  next,  either  by  sug- 
gestion of  sound  or  sense,  or  by  mental  juxta- 
position. When  you  have  found  this  dwell  or. 
it  attentively  for  a moment  or  two.  Pass  it 
backward  and  forward  before  you,  and  then  go 
on  to  the  next  step. 

The  chain  runs  thus,  the  names  of  the  presi- 
dents being  in  small  caps,  the  date  words  in 
italics : 

President Chosen  as  the  first  word  as 

the  one  most  apt  to  occur 
to  the  mind  of  any  one 
wishing  to  repeat  the 
names  of  the  presidents. 


Dentist ’President  and  dentist. 

Draw "\yhat  does  a dentist  do? 

To  give  up When  something  is  drawn 

from  one  it  is  given  up. 
This  is  a date  phrase 
meaning  1789. 

Self-sacrifice There  is  an  association  of 

thought  between  giving  up 
and  self-sacrifice. 

Washington Associate  the  quality  of  self- 

sacrifice  with  Washing-  ' 
ton’s  character. 


Morning  wash Washington  and  wash. 

Dew Early  wetness  and  dew. 

Flower  beds Dew  and  flowers. 

Took  a bouquet. . . Flowers  and  bouquet.  Date 
phrase  (1797). 

Garden Bouquet  and  garden. 

Eden The  first  garden. 

Adam Juxtaposition  of  thought. 

Adams Suggestion  by  sound. 

Fall Juxtaposition  of  thought. 

Failure Fall  and  failure. 

Deficit Upon  a failure  there  is  usual- 

ly a deficit.  Date  word 
(1801). 

Debt The  consequence  of  a deficit. 

Bonds Debt  and  bonds. 


Confederate  bonds  .Suggestion  by  meaning. 
Jefferson  Davis  . . . Juxtaposition  of  thought. 
Jefferson. 

Now  follow  out  the  rest  for  yourself,  taking 
about  ten  at  a time,  and  binding  those  you  do 
last  to  those  you  have  done  before,  each  time, 
before  attacking  the  next  bunch. 

1 2 3 


Jefferson 

tough  make 

Theophilus 

Judge  Jeffreys  oaken  furniture  fill  us 

bloody  assize 

bureau 

Fillmore 

bereavement 

Yan  Buren 

more  fuel 

too  heavy  a sob  rent 

the  flame 

parental  grief 

side-splitting 

flambeau 

mad  son 

divert 

bow 

Madison 

annoy 

arrow 

Madeira 

harassing 

Pierce 

first-rate  wine 

Harrison 

hurt 

frustrating 

Old  Harry 

feeling 

defeating 

the  tempter 

wound 

feet 

the  fraud 

soldier 

toe  the  line 

painted  clay 

cannon 

row 

baked  clay 

Buchanan 

Monroe 

tiles 

rebuke 

row 

Tyeer 

official  censure 

boat 

Wat  Tyler 

to  officiate 

steamer 

poll  tax 

wedding 

the  funnel 

compulsory 

linked 

windpipe 

free  will 

Lincoln 

throat 

free  offering 

link 

quinzy 

burnt  offering 

stroll 

Quincy  Adams 

poker 

sea  shore 

quince 

Polk 

the  heavy  shell 

fine  fruit 

end  of  dance 

mollusk 

the  fine  boy 

termination  ‘ly’  unfamiliar  word 

sailor  boy 

adverb 

dictionary 

sailor 

part  of  speech 

Johnson’s 

jack  tar 

part  of  a man 

Johnson 

Jackson 

Taylor 

son 

stone  wall 

measurer 

bad  son 

indomitable 

theodolite 

dishonest  boy 

LOISETTE’S  SYSTEM  OF  MEMORY  CULTURE 


11 


thievish  boy 

hazy 

well  fed 

67  jockey 

78  coffee 

89  fib 

take 

clear 

well  read 

68  shave 

79  cube 

90  pies 

give 

vivid 

author 

69  ship 

80  vase 

91  putty 

Grant 

brightly  lighted  Arthur 

70  eggs 

81  feet 

92  pane 

award 

camp  fire 

round  table 

71  gate 

82  vein 

93  bomb 

school  premium  war  field 

tea  table 

72  gun 

83  fame 

94  bier 

examination. 

Garfield 

tea  cup 

73  comb 

84  fire 

95  bell 

cramming 

Guiteau 

half  full 

74  hawker 

85  vial 

96  peach 

fagging 

murderer 

divide 

75  coal 

86  fish 

97  book 

laborer 

prisoner 

cleave 

76  cage 

87  fig 

98  beef 

hay  field 

prison  fare 

Cleveland 

77  cake 

88  fife 

99  pope 

Hayes 

half  fed 

100 — diocese 

It  will  be  noted  that  some  of  the  date  words, 
as  “ free  will,”  only  give  three  figures  of  the 
date,  845;  but  it  is  to  be  supposed  that  if  the 
student  knows  that  many  figures  in  the  date  of 
Polk’s  inauguration  he  can  guess  the  other  one. 

The  curious  thing  about  this  system  will  now 
become  apparent.  If  the  reader  has  learned  the 
series  so  that  he  can  say  it  down  from  President 
to  Cleveland,  he  can  with  no  effort,  and  without 
any  further  preparation,  say  it  backward  from 
Cleveland  up  to  the  commencement!  There 
could  be  no  better  proof  that  this  is  the  natural 
mnemonic  system.  It  proves  itself  by  its 
works. 

The  series  should  be  repeated  backwards  and 
forwards  every  day  for  a month,  and  should  be 
supplemented  by  a series  of  the  reader’s  own 
making,  and  by  this  one,  which  gives  the 
numbers  from  0 to  100,  and  which  must  be 
chained  together  before  they  can  be  learned: 


By  the  use  of  this  table,  which  should  be 
committed  as  thoroughly  as  the  President  series, 
so  that  it  can  be  repeated  backwards  and  for- 
wards, any  date,  figure  or  number  can  be  at 
once  constructed,  and  bound  by  the  usual  chain 
to  the  fact  which  you  wish  it  to  accompany. 

When  the  student  wishes  to  go  farther  and 
attack  larger  problems  than  the  simple  binding 
of  two  facts  together,  there  is  little  in  Loisette’s 
system  that  is  new,  although  there  is  much  that 
is  good.  If  it  is  a book  that  is  to  be  learned  as 
one  would  prepare  for  an  examination,  each 
chapter  is  to  be  considered  separately.  Of  each 
a precis  is  to  be  written  in  which  the  writer 
must  exercise  all  his  ingenuity  to  reduce  the 
matter  in  hand  to  its  final  skeleton  of  fact.  This 
he  is  to  commit  to  memory,  both  by  the  use  of 
the  chain  and  the  old  system  of  interrogation. 
Suppose  after  much  labor  through  a wide  space 
one  boils  a chapter  or  an  event  down  to  the  final 


1 

2 

3 

4 

5 

6 

7 

8 
9 

10 

11 

12 

13 

14 

15 

16 

17 

18 

19 

20 
21 
22 


wheat 

0 — hoes 
23  name 

45  royal 

hen 

24  owner 

46  arch 

home 

25  nail 

47  rock 

hair 

26  hinge 

48  wharf 

oil 

27  ink 

49  rope 

shoe 

28  knife 

50  wheels 

hook 

29  knob 

51  lad 

off 

30  muse 

52  lion 

bee 

31  mayday 

53  lamb 

daisy 

32  hymen 

54  lair 

tooth 

33  mama 

55  lily 

dine 

34  mare 

56  lodge 

time 

35  mill 

57  lake 

tower 

36  image 

58  leaf 

dell 

37  mug 

59  elbow 

ditch 

38  muff 

60  chess 

duck 

39  mob 

61  cheat 

dove 

40  race 

62  chain 

tabby 

41  hart 

63  sham 

hyenas 

42  horn 

64  chair 

hand 

43  army 

65  jail 

nun 

44  warrior 

66  judge 

irreducible  sediment : “ Magna  Charta  was 

exacted  by  the  barons  from  King  John  at  Run- 
nymede.” 

You  must  now  turn  this  statement  this  way 
and  that  way,  asking  yourself  about  it  every 
possible  and  impossible  question,  gravely  con- 
sidering the  answers,  and,  if  you  find  any  part 
of  it  especially  difficult  to  remember,  chaining  it 
to  the  question  which  will  bring  it  out.  Thus, 
“ What  was  exacted  by  the  barons  from  King 
John  at  Runnymede  ? ” “ Magna  Charta.”  “ By 
whom  was  Magna  Charta  exacted  from  King 
John  at  Runnymede?”  “By  the  barons.” 
“ From  whom  was,”  etc.,  etc.  ? “ King  John.” 

“ From  what  king,”  etc.,  etc.  ? “ King  John.” 

“ Where  was  Magna  Charta,”  etc.,  etc.  ? “ At 

Runnymede.” 

And  so  on  and  so  on,  as  long  as  your  ingen- 
uity can  suggest  questions  to  ask,  or  points  of 


12 


LOISETTE’S  SYSTEM  OF  MEMORY  CULTURE 


view  from  which  to  consider  the  statement. 
Your  mind  will  be  finally  saturated  with  the 
information,  and  prepared  to  spill  it  out  at 
the  first  squeeze  of  the  examiner.  This,  how- 
ever, is  not  new.  It  was  taught  in  the  schools 
hundreds  of  years  before  Loisette  was  born. 
Old  newspaper  men  will  recall  in  connection 
with  it  Horace  Greeley’s  statement  that  the  test 
of  a news  item  was  the  clear  and  satisfactory 
manner  in  which  a report  answered  the  inter- 
rogatories, “ What  ? ” “ When  ? ” “ Where  ? ” 
“Who?”  “Why?” 

In  the  same  way  Loisette  advises  the  learning 
of  poetry,  e.  g ., 

“ The  Assyrian  came  down  like  a wolf  on  the 
fold.” 

“ Who  came  down  ? ” 

“How  did  the  Assyrian  come  down?” 

“ Like  what  animal  did  ? ” etc. 

And  so  on  and  so  on,  until  the  verses  are 
exhausted  of  every  scrap  of  information  to  be 
had  out  of  them  by  the  most  assiduous  cross- 
examination. 

Whatever  the  reader  may  think  of  the  avail- 
ability or  value  of  this  part  of  the  system,  there 
are  so  many  easily  applicable  tests  of  the  worth 
of  much  that  Loisette  has  done,  that  it  may  be 
taken  with  the  rest. 

Few  people,  to  give  an  easy  example,  can 
remember  the  value  of  7r — the  ratio  between  the 
circumference  and  the  diameter  of  the  circle — 
beyond  four  places  of  decimals,  or  at  most  six — 
3.141592+.  Here  is  the  value  to  108  decimal 
places: 

3.14159265-3589793238-4626433832-7950288 
419-7169399375-1058209749-4459230781-6 
406286208- 998620348- 2534211706-798214 
8086-j- 

By  a very  simple  application  of  the  numerical 
letter  values  these  108  decimal  places  can  be 
carried  in  the  mind  and  recalled  about  as  fast  as 
you  can  write  them  down.  All  that  is  to  be 
done  is  to  memorize  these  nonsense  lines : 

Mother  Day  will  buy  any  shawl. 

My  love  pick  up  my  new  muff. 

A Russian  jeer  may  move  a woman. 

Cables  enough  for  Utopia. 

Get  a cheap  ham  pie  by  my  cooley. 

The  slave  knows  a bigger  ape. 

I rarely  hop  on  my  sick  foot. 

Cheer  a sage  in  a fashion  safe. 


A baby  fish  now  views  my  wharf. 

Annually  Mary  Ann  did  kiss  a jay. 

A cabby  found  a rough  savage. 

Now  translate  each  significant  into  its  proper 
value  and  you  have  the  task  accomplished. 
“ Mother  Day,”  m = 3,  th  — 1,  r = 4,  d= 1,  and 
so  on.  Learn  the  lines  one  at  a time  by  the 
method  of  interrogatories.  “ Who  will  buy  any 
shawl?”  “Which  Mrs.  Day  will  buy  a shawl?  ” 
“Is  Mother  Day  particular  about  the  sort  of 
shawl  she  will  buy?”  “Has  she  bought  a 
shawl?  ” etc.,  etc.  Then  cement  the  end  of  each 
line  to  the  beginning  of  the  next  one,  thus, 
“ Shawl”  — “ warm  garment ” — “ warmth  ” — 
“love”  — “my  love,”  and  go  on  as  before. 
Stupid  as  the  work  may  seem  to  you,  you  can 
memorize  the  figures  in  fifteen  minutes  in  this 
way  so  that  you  will  not  forget  them  in  fifteen 
years.  Similarly  you  can  take  Haydn’s  Dic- 
tionary of  Dates,  and  turn  fact  after  fact  into 
nonsense  fines  like  these  which  you  cannot  lose. 

And  this  ought  to  be  enough  to  show  any- 
body the  whole  art.  If  you  look  back  across 
the  sands  of  time  and  find  out  that  it  is  that 
ridiculous  old  “Thirty  days  hath  September” 
which  comes  to  you  when  you  are  trying  to 
think  of  the  length  of  October  — if  you  can 
quote  your  old  prosody, 

“ O datur  ambiguis,”  etc., 
with  much  more  certainty  than  you  can  serve 
up  your  Horace;  if,  in  fine,  jingles  and  allitera- 
tions, wise  and  otherwise,  have  stayed  with  you, 
while  solid  and  serviceable  information  has 
faded  away,  you  may  be  certain  that  here  is  the 
key  to  the  enigma  of  memory. 

You  can  apply  it  yourself  in  a hundred  ways. 
If  you  wish  to  clinch  in  your  mind  the  fact  that 
Mr.  Love  fives  at  485  Dearborn  Street,  what  is 
more  easy  than  to  turn  485  into  the  word 
“rifle”  and  chain  the  ideas  together,  say  thus: 
“ Love  — happiness  — good  — time  picnic  — 
forest  — wood  rangers  — range  — rifle  range  — 
rifle  — fine  weapon  — costly  weapon  — dearly 
bought  — Dearborn.” 

Or,  if  you  wish  to  remember  Mr.  Bowman’s 
name,  and  you  notice  he  has  a mole  on  his  face 
which  is  apt  to  attract  your  attention  when  you 
next  see  him,  cement  the  ideas  thus:  “Mole, 
mark,  target,  archer,  Bowman.” 


Errors  Corrected 


CONCISE  RULES 


GRAMMAR.  SPEEDING ./ 

THERE  are  several  kinds  of  errors  in  speak- 
ing. The  most  objectionable  of  them  all 
are  those  in  which  words  are  employed  that  are 
unsuitable  to  convey  the  meaning  intended. 
Thus,  a person  wishing  to  express  his  intention 
of  going  to  a given  place  says:  “I  propose 
going,”  when,  in  fact,  he  purposes  going.  The 
following  affords  an  amusing  illustration  of  this 
class  of  error : A venerable  matron  was  speaking 
of  her  son,  who,  she  said,  was  quite  stage-struck. 
“In  fact,”  remarked  the  old  lady,  “he  is  going 
to  a premature  performance  this  evening!” 
Considering  that  most  amateur  performances 
are  premature,  it  cannot  be  said  that  this  word 
was  altogether  misapplied;  though,  evidently, 
the  maternal  intention  was  to  convey  quite 
another  meaning. 

Other  errors  arise  from  the  substitution  of 
sounds  similar  to  the  words  which  should  be 
employed;  that  is,  spurious  words  instead  of 
genuine  ones.  Thus,  some  people  say  “ renum- 
erative ,”  when  they  mean  “ remunerative .” 

A nurse,  recommending  her  mistress  to  have  a 
perambulator  for  her  child,  advised  her  to  pur- 
chase a preamputator. 

Rules  and  Hints  for 

Who  and  whom  are  used  in  relation  to  per- 
sons, and  which  in  relation  to  things.  But  it 
was  once  common  to  say  “ the  man  which” 
This  should  now  be  avoided.  It  is  now  usual 
to  say,  “Our  Father  who  art  in  heaven,” 
instead  of  “ which  art  in  heaven.” 

Whose  is,  however,  sometimes  applied  to 
things  as  well  as  to  persons.  We  may  there- 
fore say,  “ The  country  whose  inhabitants  are 
free.” 

Thou  is  employed  in  solemn  discourse,  and 
you  in  common  language.  Ye  (plural)  is  also 
used  in  serious  addresses,  and  you  in  familiar 
language. 

The  uses  of  the  word  it  are  various,  and  verv 
perplexing  to  the  uneducated.  It  is  not  only 
used  to  imply  persons,  but  things,  and  even 


^ND.  PRONUNCIATION 

Other  errors  are  occasioned  by  imperfect 
knowledge  of  the  English  grammar.  Thus,  many 
people  say  “Between  you  and  I,”  instead  of 
“Between  you  and  me.”  And  there  are  numer- 
ous other  departures  which  will  be  pointed  out 
hereafter. 

Misuse  of  the  Adjective:  “ What  beautiful 
butter!”  “What  a nice  landscape!”  They 
should  say  “What  a beautiful  landscape!” 
“What  nice  butter!”  Again,  errors  are  fre- 
quently occasioned  by  the  following  causes : 

Mispronunciation  of  Words:  Many  per- 
sons say  pronoxmciation ; others  say  pro-nun- 
ci-a-shun,  instead  of  pro-nun-she-a-shun. 

Misdivision  of  Words  and  Syllables  : This 
defect  makes  the  words  an  ambassador  sound 
like  a nambassador,  or  an  adder  like  a nadder. 

Imperfect  Enunciation,  as  when  a person 
says  hebben  for  heaven,  ebber  for  ever,  jocho- 
late  for  chocolate. 

To  correct  these  errors  by  a systematic  course 
of  study  would  involve  a closer  application  than 
most  persons  could  afford,  but  the  simple  and 
concise  rules  and  hints  here  given,  founded 
upon  usage  and  the  authority  of  scholars,  will 
be  of  great  assistance  to  inquirers. 

Correct  Speaking. 

ideas,  and  therefore,  in  speaking  or  writing,  its 
assistance  is  constantly  required.  The  per- 
plexity respecting  this  word  arises  from  the  fact 
that  in  using  it  in  the  construction  of  a long 
sentence  sufficient  care  is  not  taken  to  insure 
that  when  it  is  employed  it  really  points  out  or 
refers  to  the  object  intended.  For  instance : “ It 
was  raining  when  John  set  out  in  his  cart  to  go 
to  market,  and  he  was  delayed  so  long  that  it 
was  over  before  he  arrived.”  Now  what  is  to  be 
understood  by  this  sentence?  Was  the  rain 
over?  or  the  market?  Either  or  both  might  be 
inferred  from  the  construction  of  the  sentence, 
which,  therefore,  should  be  written  thus : “It 
was  raining  when  John  set  out  in  his  cart  to  go 
to  market,  and  he  was  delayed  so  long  that  the 
market  was  over  before  he  arrived.” 


14 


GRAMMAR,  SPELLING  AND  PRONUNCIATION 


Rule. — After  writing  a sentence  always  look 
through  it,  and  see  that  wherever  the  word  it  is 
employed,  it  refers  to  or  carries  the  mind  back 
to  the  object  which  it  is  intended  to  point  out. 

The  general  distinction  between  this  and  that 
may  be  thus  defined:  this  denotes  an  object 
present  or  near,  in  time  or  place;  that  some- 
thing which  is  absent. 

These  refers,  in  the  same  manner,  to  present 
objects,  while  those  refers  to  things  that  are 
remote. 

Who  changes,  under  certain  conditions,  into 
whose  and  whom;  but  that  and  which  always 
remain  the  same,  with  the  exception  of  the  pos- 
sessive case,  as  noted  above. 

That  may  be  applied  to  nouns  or  subjects  of 
all  sorts : as,  the  girl  that  went  to  school,  the 
dog  that  bit  me,  the  opinion  that  he  entertains. 

The  misuse  of  these  pronouns  gives  rise  to 
more  errors  in  speaking  and  writing  than  any 
other  cause. 

When  you  wish  to  distinguish  between  two 
or  more  persons,  say,  “ Which  is  the  happy 
man?”  not  who — “ Which  of  those  ladies  do 
you  admire?  ” 

Instead  of  “ Whom  do  you  think  him  to  be?” 
say,  “ Who  do  you  think  him  to  be? ” 

Whom  should  I see  ? 

To  whom  do  you  speak? 

Who  said  so  ? 

Who  gave  it  to  you  ? 

Of  whom  did  you  procure  them? 

Who  was  he? 

Who  do  men  say  that  I am? 

Self  should  never  be  added  to  his , their,  mine 
or  thine. 

Each  is  used  to  denote  every  individual  of  a 
□umber. 

Every  denotes  all  the  individuals  of  a num- 
ber. 

Either  and  or  denote  an  alternative:  “I  will 
fake  either  road,  at  your  pleasure.”  “I  will 
take  this  or  that.” 

Neither  means  not  either;  and  nor  means 
not  the  other. 

Either  is  sometimes  used  for  each  — “Two 
thieves  were  crucified,  on  either  side  one.” 

“Let  each  esteem  others  as  good  as  them- 
selves,” should  be,  “ Let  each  esteem  others  as 
good  as  himself.  ” 

“ There  are  bodies,  each  of  which  are  so 
small,”  should  be,  “each  of  which  is  so  small.” 

Do  not  use  double  superlatives,  such  as  most 
s traightest,  most  highest,  most  finest. 

The  term  worser  has  gone  out  of  use;  but 
lesser  is  still  retained. 

The  use  of  such  words  as  chief est,  extremest, 
etc.,  has  become  obsolete,  because  they  do  not 
give  any  superior  force  to  the  meanings  of  the 
primary  words,  chief,  extreme , etc. 


Such  expressions  as  more  impossible,  more 
indispensable , more  universal , more  uncon- 
trollable, more  unlimited , etc.,  are  objection- 
able, as  they  really  enfeeble  the  meaning  which 
it  is  the  object  of  the  speaker  or  writer  to 
strengthen.  For  instance,  impossible  gains  no 
strength  by  rendering  it  more  impossible.  This 
class  of  errors  is  common  with  persons  who  say, 
“ A great  large  house,”  “ A great  big  animal,” 
“ A little  small  foot,”  “ A tiny  little  hand.” 

Here , there  and  where , originally  denoting 
place,  may  now,  by  common  consent,  be  used  to 
denote  othjr  meanings;  such  as,  “ There  I agree 
with  you,”  “ Where  we  differ,”  “We  find  pain 
where  we  expected  pleasure,”  “ Here  you  mis- 
take me.” 

Hence , whence  and  thence,  denoting  depart- 
ure, etc.,  may  be  used  without  the  word  from. 
The  idea  of  from  is  included  in  the  word 
whence  — therefore  it  is  unnecessary  to  say, 
“ From  whence ." 

Hither,  thither  and  whither,  denoting  to  a 
place,  have  generally  been  superseded  by  here , 
there  and  where.  But  there  is  no  good  reason 
why  they  should  not  be  employed.  If,  however, 
they  are  used,  it  is  unnecessary  to  add  the  word 
to,  because  that  is  implied  — “ Whither  are  you 
going?”  “ Where  are  you  going?”  Each  of 
these  sentences  is  complete.  To  say,  “ Where 
are  you  going  to 9"  is  redundant. 

Two  negatives  destroy  each  other,  and  pro- 
duce an  affirmative.  “ Nor  did  he  not  observe 
them,”  conveys  the  idea  that  he  did  observe  them. 

But  negative  assertions  are  allowable.  “ His 
manners  are  not  impolite,”  which  implies  that 
his  manners  are  in  some  degree  marked  by 
politeness. 

Instead  of  “ Let  you  and  J,”  say  “ Let  you 
and  me.” 

Instead  of  “lam  not  so  tall  as  him,"  say  “ I 
am  not  so  tall  as  he.” 

When  asked  “Who  is  there?”  do  not  answer 
“ Me,"  but  “I.” 

Instead  of  “ For  you  and  I,"  say  “ For  you 
and  me.” 

Instead  of  “ Says  I,"  say  “ I said.” 

Instead  of  “ Tou  are  taller  than  me,"  say 
“ You  are  taller  than  I.” 

Instead  of  “ I ain't,"  or  “ I arn't,"  say  “ I 
am  not.” 

Instead  of  “ Whether  I be  present  or  no,"  say 
“ Whether  I be  present  or  not.” 

For  “ Not  that  I know  on,"  say  “ Not  that  I 
know.” 

Instead  of  “ Was  I to  do  so,”  say  “Were  I to 
do  so.” 

Instead  of  “I  would  do  the  same  if  I was 
him,"  say  “ I would  do  the  same  if  I were  he.” 

Instead  of  “ I had  as  lief  go  myself,”  say  “ I 
would  as  soon  go  myself,”  or  “ I would  rather.” 


GRAMMAR,  SPELLING  AND  PRONUNCIATION 


15 


It  is  better  to  say  “ Six  weeks  ago,”  than 
“ Six  weeks  back.” 

It  is  better  to  say  “ Since  which  time,”  than 
Since  when.” 

It  is  better  to  say  “ I repeated  it,”  tfian  “ I 
said  so  over  again.” 

Instead  of  “ He  was  too  young  to  have  suf- 
fered much,”  say  “ He  was  too  young  to  suffer 
much.” 

Instead  of  “ Less  friends,”  say  “ Fewer 
friends.”  Less  refers  to  quantity. 

Instead  of  “ A quantity  of  people,”  say  “ A 
number  of  people.” 

Instead  of  .“  He  and  they  we  know,”  say 
“ Him  and  them.” 

Instead  of  “ As  far  as  I can  see,”  say  “ So  far 
as  I can  see.” 

Instead  of  “A  new  pair  of  gloves,”  say  “ A 
pair  of  new  gloves.” 

Instead  of  “ I hope  you’ll  think  nothing  on 
it,”  say  “ I hope  you’ll  think  nothing  of  it.” 
Instead  of  “Restore  it  hack  to  me,”  say 
“ Restore  it  to  me.” 

Instead  of  “I  suspect  the  veracity  of  his 
story,”  say  “I  doubt  the  truth  of  his  story.” 
Instead  of  “I  seldom  or  ever  see  him,”  say 
“ I seldom  see  him.” 

Instead  of  “ I expected  to  have  found  him,” 
say  “ I expected  to  find  him.” 

Instead  of  “Who  learns  you  music?”  say 
“ Who  teaches  you  music?” 

Instead  of  “I  never  sing  whenever  I can 
help  it,”  say  “ I never  sing  when  I can  help  it.” 
Instead  of  “ Before  I do  that  I must  first  ask 
leave,”  say  “ Before  I do  that  I must  ask  leave.” 
Instead  of  saying  “The  observation  of  the 
rule,”  say  “ The  observance  of  the  rule.” 

Instead  of  “ A man  of  eighty  years  of  age,” 
say  “A  man  eighty  years  old.” 

Instead  of  “ Here  lays  his  honored  head,”  say 
“ Here  lies  his  honored  head.” 

Instead  of  “He  died  from  negligence ,”  say 
“ He  died  through  neglect,”  or  “ in  consequence 
of  neglect.” 

Instead  of  “ Apples  are  plenty,”  say  “ Apples 
are  plentiful.” 

Instead  of  “ The  latter  end  of  the  year,”  say 
“ The  end,  or  the  close,  of  the  year.” 

Instead  of  “ The  then  government,”  say  “ The 
government  of  that  age,  or  century,  or  year,  or 
time.” 

Instead  of  “ A couple  of  chairs,”  say  “ Two 
chairs.” 

Instead  of  “ They  are  united  together  in  the 
bonds  of  matrimony,”  say  “ They  are  united  in 
matrimony,”  or  “ They  are  married.” 

Instead  of  “ We  travel  slow,”  say  “ We  travel 
slowly.” 

Instead  of  “He  plunged  down  into  the  river,” 
say  “ He  plunged  into  the  river.” 


Instead  of  “ He  jumped  from  off  of  the  scaf 
folding,”  say  “ He  jumped  off  the  scaffolding.” 
Instead  of  “He  came  the  last  of  all”  say 
“ He  came  the  last.” 

Instead  of  “ universal ,”  with  reference  to 
things  that  have  any  limit,  say  “general;” 
“ generally  approved,”  instead  of  “ universally 
approved;”  “generally  beloved,”  instead  of 
“ universally  beloved.” 

Instead  of  “ They  ruined  one  another ,”  say 
“ They  ruined  each  other.” 

Instead  of  “ If  in  case  I succeed,”  say  “ If  I 
succeed.” 

Instead  of  “A  large  enough  room,”  say  “A 
room  large  enough.” 

Instead  of  “I  am  slight  in  comparison  to 
you,”  say  “I  am  slight  in  comparison  with 
you.” 

Instead  of  “ I went  for  to  see  him,”  say  “ I 
went  to  see  him.” 

Instead  of  “ The  cake  is  all  eat  up,”  say  “ The 
cake  is  all  eaten.” 

Instead  of  “ Handsome  is  as  handsome  does,” 
say  “ Handsome  is  who  handsome  does.” 

Instead  of  “ The  book  fell  on  the  floor,”  say 
“The  book  fell  to  the  floor.” 

Instead  of  “ His  opinions  are  approved  of  by 
all,”  say  “ His  opinions  are  approved  by  all.” 

„ Instead  of  “I  will  add  one  more  argument,” 
say  “I  will  add  one  argument  more,”  or  “an- 
other argument.” 

Instead  of  “A  sad  curse  is  war,”  say  “War  is 
a sad  curse.” 

Instead  of  “ He  stands  six  foot  high,”  say 
“ He  measures  six  feet,”  or  “ His  height  is  six 
feet.” 

Instead  of  “ I go  every  now  and  then,”  say 
“ I go  sometimes  (or  often).” 

Instead  of  “ Who  finds  him  in  clothes,”  say 
“ Who  provides  him  with  clothes.” 

Say  “ The  first  two,”  and  “ the  last  two,”  in- 
stead of  “ the  two  first,”  “ the  two  last.” 

Instead  of  “ His  health  was  drank  with  enthu- 
siasm,” say  “His  health  was  drunk  enthusias- 
tically.” 

Instead  of  “ Except  I am  prevented,”  say 
“Unless  I am  prevented.” 

Instead  of  “ In  its  primary  sense,”  say  “ In 
its  primitive  sense.” 

Instead  of  “ It  grieves  me  to  see  you,”  say  “ I 
am  grieved  to  see  you.” 

Instead  of  “ Give  me  them  papers,”  say  “ Give 
me  those  papers.” 

Instead  of  “ Those  papers  I hold  in  my 
hand,”  say  “ These  papers  I hold  in  my  hand.” 
Instead  of  “ I could  scarcely  imagine  but 
what,”  say  “ I could  scarcely  imagine  but  that.” 
Instead  of  “ He  was  a man  notorious  for  his 
benevolence,”  say  “ He  was  noted  for  his  benevo- 
lence.” 


16 


GRAMMAR,  SPELLING  AND  PRONUNCIATION 


Instead  of  “ She  was  a woman  celebrated  for 
her  crimes,”  say  “ She  was  notorious  on  account 
of  her  crimes.” 

Instead  of  “What  may  your  name  be?”  say 
“ What  is  your  name  ? ” 

Instead  of  “ I lifted  it  up,”  say  “ I lifted  it.” 
Instead  of  “ It  is  equally  of  the  same  value,” 
say  “It  is  of  the  same  value,”  or  “equal  value.” 
Instead  of  “I  knew  it  previous  to  your  tell- 
ing me,”  say  “ I knew  it  previously  to  your  tell- 
ing me.” 

Instead  of  “ You  was  out  when  I called,”  say 
“ You  were  out  when  I called.” 

Instead  of  “I  thought  I should  have  won 
this  game,”  say  “ I thought  I should  win  this 
game.” 

Instead  of  “ This  much  is  certain,”  say 
“ Thus  much  is  certain,”  or  “ So  much  is  cer- 
tain.” 

Instead  of  “ He  went  away  as  it  may  be  yes- 
terday week,”  say  “He  went  away  yesterday 
week.” 

Instead  of  “ He  came  the  Saturday  as  it  may 
be  before  the  Monday ,”  specify  the  Monday  on 
which  he  came. 

Instead  of  “ Put  your  watch  in  your  pocket,” 
say  “ Put  your  watch  into  your  pocket.” 

Instead  of  “ He  has  got  riches,”  say  “ He  has 
riches.” 

Instead  of  “ Will  you  set  down  ?”  say  “ Will 
you  sit  down  ? ” 

Instead  of  “No,  thankee ,”  say  “No,  thank  you.” 
Instead  of  “I  cannot  do  it  without  farther 
means,”  say  “ I cannot  do  it  without  further 
means.” 

Instead  of  “ No  -sooner  but,”  or  “ No  other 
but,”  say  “than.” 

Instead  of  “ Nobody  else  but  her,”  say  “No- 
body but  her.” 

Instead  of  “ He  fell  down  from  the  balloon,” 
say  “ He  fell  from  the  balloon.” 

Instead  of  “ He  rose  up  from  the  ground,” 
say  “ He  rose  from  the  ground.” 

Instead  of  “ These  kind  of  oranges  are  not 
good,”  say  “ This  kind  of  oranges  is  not  good.” 
Instead  of  “ Somehow  or  another ,”  say 
“ Somehow  or  other.” 

Instead  of  “ Will  I give  you  some  more  tea?” 
say  “ Shall  I give  you  some  more  tea?” 

Instead  of  “ Oh  dear,  what  will  I do  ? ” say 
“ Oh  dear,  what  shall  I do  ? ” 

Instead  of  “ I think  indifferent  of  it,”  say  “ I 
think  indifferently  of  it.” 

Instead  of  “I  will  send  it  conformable  to 
your  orders,”  say  “ I will  send  it  conformably 
to  your  orders.” 

Instead  of  “To  be  given  aivay  gratis ,”  say 
“ To  be  given  away.” 

Instead  of  “Will  you  enter  in?”  say  “Will 
you  enter  ? ” 


Instead  of  “ This  three  days  or  more,”  say 
“ These  three  days  or  more.” 

Instead  of  “ He  is  a bad  grammarian”  say 
“ He  is  not  a grammarian.” 

Instead  of  “ We  accuse  him  for,”  say  “ We 
accuse  him  of.” 

Instead  of  “ We  acquit  him  from,”  say  “ We 
acquit  him  of.” 

Instead  of  “ I am  averse  from  that,”  say  “ I 
am  averse  to  that.” 

Instead  of  “ I confide  on  you,”  say  “ I con- 
fide in  you.” 

Instead  of  “ As  soon  as  ever,”  say  “ As  soon 
as.” 

Instead  of  “ The  very  best,”  or  “ The  very 
worst,”  say  “ The  best,”  or  “ The  worst.” 

Avoid  such  phrases  as  “No  great  shakes,” 
“ Nothing  to  boast  of,”  “ Down  in  my  boots,” 
“ Suffering  from  the  blues.”  All  such  sentences 
indicate  vulgarity. 

Instead  of  “ No  one  hasn't  called,”  say  “ No 
one  has  called.” 

Instead  of  “ You  have  a right  to  pay  me,”  say 
“ It  is  right  that  you  should  pay  me.” 

Instead  of  “ I am  going  over  the  bridge,”  say 
“ I am  going  across  the  bridge.” 

Instead  of  “ I should  just  think  I could,”  say 
“ I think  I can.” 

Instead  of  “ There  has  been  a good  deal,”  say 
“ There  has  been  much.” 

Instead  of  saying  “ The  effort  you  are  making 
for  meeting  the  bill,”  say  “The  effort  you  are 
making  to  meet  the  bill.” 

To  say  “ Do  not  give  him  no  more  of  your 
money,”  is  equivalent  to  saying  “ Give  him 
some  of  your  money.”  Say  “Do  not  give. him 
any  of  your  money.” 

Instead  of  saying  “ They  are  not  what  nature 
designed  them,”  say  “ They  are  not  what  nature 
designed  them  to  be.” 

Instead  of  saying  “ I had  not  the  pleasure  of 
hearing  his  sentiments  when  I wrote  that  letter,” 
say  “ I had  not  the  pleasure  of  having  heard,” 
etc. 

Instead  of  “ The  quality  of  the  apples  were 
good,”  say  “The  quality  of  the  apples  was 
good.” 

Instead  of  “ The  want  of  learning,  courage 
and  energy  are  more  visible,”  say  “Is  more 
visible.” 

Instead  of  “ We  die  for  want,”  say  “ We  die 
of  want.” 

Instead  of  “ He  died  by  fever,”  say  “ He  died 
of  fever.” 

Instead  of  “ I enjoy  bad  health,”  say  “ My 
health  is  not  good.” 

Instead  of  “ Either  of  the  three,”  say  “ Any 
one  of  the  three.” 

Instead  of  “Better  nor  that,”  say  “Better 
than  that.” 


GRAMMAR,  SPELLING  AND  PRONUNCIATION 


17 


Instead  of  “We  often  think  on  you,”  say 
“We  often  think  of  you.” 

Instead  of  “ Mine  is  so  good  as  yours,”  say 
“ Mine  is  as  good  as  yours.” 

Instead  of  “ This  town  is  not  as  large  as  we 
thought,”  say  “ This  town  is  not  so  large  as  we 
thought.” 

Instead  of  “ Because  why?”  say  “Why?” 
Instead  of  “That  there  boy,”  say  “That 
boy.” 

Instead  of  “ That  horse  is  not  much  worth” 
say  “ The  horse  is  not  worth  much.” 

Instead  of  “ The  subject-matter  of  debate,” 
say  “ The  subject  of  debate.” 

Instead  of  saying  “ When  he  was  come  back,” 
say  “ When  he  had  come  back.”  6 

Instead  of  saying  “His  health  has  been 
shook,”  say  “ His  health  has  been  shaken.” 
Instead  of  “It  was  spoke  in  my  presence,” 
say  “ It  was  spoken  in  my  presence.” 

Instead  of  “ Very  right,”  or  “ Very  wrong,” 
say  “Right,”  or  “ Wrong.” 

Instead  of  “The  mortgageor  paid  him  the 
money,”  say  “The  mortgagee  paid  him  the 
money.”  The  mortgagee  lends;  the  mortgageor 
borrows. 

Instead  of  “ I took  you  to  be  another  person,” 
say  “ I mistook  you  for  another  person.” 

Instead  of  “ On  either  side  of  the  river,”  say 
“ On  each  side  of  the  river.” 

Instead  of  “ There's  fifty,”  say  “ There  are 
fifty.” 

Instead  of  “ The  best  of  the  two,”  say  “ The 
better  of  the  two.” 

Instead  of  “ My  clothes  have  become  too  small 
for  me,”  say  “ I have  grown  too  stout  for  my 
clothes.” 

Instead  of  “ Two  spoonsful  of  physic,”  say 
“ Two  spoonfuls  of  physic.” 

Instead  of  “ She  said,  says  she,”  say  “ She 
said.” 

Avoid  such  phrases  as  “I  said,  says  I,” 
“ Thinks  I to  myself,”  etc. 

Instead  of  “ I don’t  think  so,”  say  “ I think 
not.” 

Instead  of  “ He  was  in  eminent  danger,”  say 
“ He  was  in  imminent  danger.” 

Instead  of  “ The  weather  is  hot,”  say  “ The 
weather  is  very  warm.” 

Instead  of  “ I sweat,”  say  “ I perspire.” 
Instead  of  “ I only  want  two  dollars,”  say 
“ I want  only  two  dollars.” 

Instead  of  “ Whatsomever,”  say  “Whatever,” 
or  “ Whatsoever.” 

Avoid  such  exclamations  as  “ God  bless  me!  ” 
“ God  deliver  me!  ” “ By  God!  ” “ By  Gosh!  ” 
“My  Lord!”  “Upon  my  soul,”  etc.,  which  are 
vulgar  on  the  one  hand  and  savor  of  impiety  on 
the  other,  for  — “ Thou  shalt  not  take  the  name 
of  the  Lord  thy  God  in  vain.” 


Pronunciation. 

Accent  is  a particular  stress  or  force  of  the 
voice  upon  certain  syllables  or  words.  This 
mark  ' in  printing  denotes  the  syllable  upon 
which  the  stress  or  force  of  the  voice  should  be 
placed. 

A word  may  have  more  than  one  accent. 
Take  as  an  instance  aspiration.  In  uttering 
this  word  we  give  a marked  emphasis  of  the 
voice  upon  the  first  and  third  syllables,  and 
therefore  those  syllables  are  said  to  be  accented. 
The  first  of  these  accents  is  less  distinguishable 
than  the  second,  upon  which  we  dwell  longer; 
therefore  the  second  accent  in  point  of  order  is 
called  the  primary  or  chief  accent  of  the  word. 

When  the  full  accent  falls  on  a vowel,  that 
vowel  should  have  a long  sound,  as  in  vo' cal; 
but  when  it  falls  on  or  after  a consonant,  the 
preceding  vowel  has  a short  sound,  as  in  hab ' it. 

To  obtain  a good  knowledge  of  pronunciation, 
it  is  advisable  for  the  reader  to  listen  to  the 
examples  given  by  good  speakers,  and  by 
educated  persons.  We  learn  the  pronunciation 
of  words,  to  a great  extent,  by  imitation,  just 
as  birds  acquire  the  notes  of  other  birds  which 
may  be  near  them. 

But  it  will  be  very  important  to  bear  in  mind 
that  there  are  many  words  having  a double 
meaning  or  application,  and  that  the  difference 
of  meaning  is  indicated  by  the  difference  of  the 
accent.  Among  these  words,  nouns  are  dis- 
tinguished from  verbs  by  this  means:  nouns  are 
mostly  accented  on  the  first  syllable,  and  verbs 
on  the  last. 

Noun  signifies  name;  nouns  are  the  names 
of  persons  and  things,  as  well  as  of  things  not 
material  and  palpable,  but  of  which  we  have  a 
conception  and  knowledge,  such  as  courage , 
firmness,  goodness,  strength ; and  verbs  express 
actions , movements,  etc.  If  the  word  used 
signifies  that  anything  has  been  done,  or  is  being 
doue,  or  is  to  be  done,  then  that  word  is  a verb. 

Thus  when  we  say  that  anything  is  “an 
in' suit,”  that  word  is  a noun,  and  is  accented 
on  the  first  syllable;  but  when  we  say  he  did  it 
“to  insult'  another  person,”  the  word  insult' 
implies  acting,  and  becomes  a verb,  and  should 
be  accented  on  the  last  syllable. 

A list  of  nearly  all  the  words  that  are  liable 
to  similar  variation  is  given  here.  It  will  be 
noticed  that  those  in  the  first  column,  having 
the  accent  on  the  first  syllable,  are  mostly 
nouns;  and  that  those  in  the  second  column, 
which  have  the  accent  on  the  second  and  final 
syllable,  are  mostly  verbs: 


2 


18 


GRAMMAR,  SPELLING  AND  PRONUNCIATION 


Noun , etc.  Verb,  etc. 
Abject  abject' 
Ab'sent  absent' 
Ab'stract  abstract' 
Ac  cent  accent' 

Af ' fix  affix ' 

Aspect  aspect' 
At'tribnte  attrib'nte 
Aug 'ment  augment' 
Au  gust  august' 
Bom  bard  bombard' 
Col ' league  colleague ' 
Col'lect  collect' 
Com ' ment  comment ' 
Com 'pact  compact' 
Com ' plot  complot ' 
Com 'port  comport' 
Com ' pound  compound 
Com ' press  compress ' 
Con  cert  concert' 
Con 'crete  concrete' 
Con  duct  conduct' 
Con 'fine  confine' 
Con'flict  conflict' 
Con 'serve  conserve' 
Con 'sort  consort' 
Con 'test  contest' 
Con 'tract  contract' 
Con'trast  contrast' 
Con 'verse  converse' 
Con 'vert  convert' 
Con'vict  convict' 
Con ' voy  convoy ' 
De' crease  decrease' 
Des ' cant  descant ' 
Des'ert  desert' 
De'tail  detail' 
Digest  digest' 

Dis' count  discount' 
Es ' cort  escort ' 

Es'say  essay' 


Noun,  etc.  Verb,  etc. 
Ex  ’ ile  exile ' 

Ex 'port  export' 
Ex 'tract  extract' 
Fer'ment  ferment' 
Fore 'cast  forecast' 
Fore 'taste  foretaste' 
Fre'quent  frequent' 
Impart  impart' 


Im ' port 
Im ' press 
Im' print 
In  cense 
In  'crease 
In ' lay 
In ' suit 
Ob' ject 
Out 'leap 
Per 'feet 
Per ' fume 
Per ' mit 
Pre'fix 
Premise 
Pres 'age 
Pres ' ent 
Prod'uce 
Pro j ' ect 
Pro  test 
Reb ' el 
Rec'ord 
Ref 'use 
Re ' tail 
Sub  'ject 
Su'pine 
Sur ' vey 


import 
impress' 
imprint' 
incense' 
increase' 
inlay' 
insult ' 
object' 
outleap ' 
perfect ' 
perfume' 
permit' 
prefix ' 
premise' 
presage' 
present' 
produce' 
project' 
protest' 
rebel' 
record' 
refuse ' 
retail' 
subject' 
supine ' 
survey ' 


Tor  ment  torment' 
Trans 'fer  transfer' 
Trans' port  transport' 
Un' dress  undress' 
Up 'cast  upcast' 
Up  start  upstart' 


Cement ' is  an  exception  to  the  above  rule, 
and  should  always  be  accented  on  the  last 
syllable.  So  also  the  word  consols ' . 


Rules  of  Pronunciation. 

C before  a,  o,  and  u , and  in  some  other  situa- 
tions, is  a close  articulation,  like  k.  Before  e,  i, 
and  y,  c is  precisely  equivalent  to  s in  same > 
this;  as  in  cedar , civil,  cypress. 

E final  indicates  that  the  preceding  vowel  is 
long;  as  in  hate,  mete,  sire,  robe,  lyre,  abate, 
recede,  invite,  remote,  intrude. 

E final  indicates  that  c preceding  has  the 
sound  of  s;  as  in  lace,  lance ; and  that  g pre- 
ceding has  the  sound  of  j,  as  in  charge,  page, 
challenge . 

E final,  in  proper  English  words,  never  forms 
a syllable,  and  in  the  most  used  words,  in  the 
terminating  unaccented  syllable  it  is  silent. 
Thus,  motive,  genuine,  examine , granite , are 
pronounced  motiv,  genuin,  examin,  granit. 

E final,  in  a few  words  of  foreign  origin,  forms 
a sellable;  as  syncope,  simile. 


E final  is  silent  after  l in  the  following  ter- 
minations: ble,  cle,  die,  fle,  gle,  izle,  pie,  tie,  zle; 
as  in  able,  manacle , cradle , ruffle,  mangle, 
wrinMe,  supple,  rattle,  puzzle , which  are  pro- 
nounced ab  'l , man  'acl,  era  ' dl,  ruf  fl,  man  gl, 
wrin ' Ml,  sup  'pi,  puz ' zl. 

E is  usually  silent  in  the  termination  en ; as 
in  token,  bi'oken;  pronounced  tokn,  brokn. 

OUS,  in  the  termination  of  adjectives  and 
their  derivatives,  is  pronounced  us;  as  in  gra- 
cious, pious,  pompously. 

CE,  Cl,  TI,  before  a vowel,  have  the  sound 
of  sh ; as  in  cetaceous,  gracious , motion,  par- 
tial, ingratiate ; pronounced  cetashus , grashus, 
moshun,  parshal,  ingrashiate. 

SI,  after  an  accented  vowel,  is  pronounced 
like  zh ; as  in  Ephesian,  confusion ; pronounced 
Ephezhan,  confuzhon. 

GH,  both  in  the  middle  and  at  the  end  of 
words,  is  silent;  as  in  caught , bought,  fright , 
nigh,  sigh ; pronounced  caut,  baut,  fHte,  ni , si. 
In  the  following  exceptions,  however,  gh  is 
pronounced  as  f:  cough,  chough , clough, 

enough,  laugh,  rough,  slough,  tough,  trough. 

When  WH  begins  a word,  the  aspirate  h pre- 
cedes w in  pronunciation:  as  in  what,  whiff, 
ichale;  pronounced  hwat,  hwiff,  hwale,  w 
having  precisely  the  sound  of  oo,  French  ou.  In 
the  following  words  w is  silent:  who,  whom, 
whose,  whoop,  whole. 

H after  r has  no  sound  or  use;  as  in  rheum, 
rhyme;  pronounced  reum,  ryme. 

H should  be  sounded  in  the  middle  of  words ; 
as  in  forehead,  ab/ior,  beftold,  exhaust,  inhabit, 
unftorse. 

H should  always  be  sounded  except  in  the 
following  words:  heir,  herb,  honest,  honor,  hour, 
humor  and  humble,  and  all  their  derivatives, 
such  as  humorously,  derived  from  humor. 

K and  G are  silent  before  n;  as  know,  gnaw; 
pronounced  no,  naw. 

W before  r is  silent;  as  in  wiring,  wreath; 
pronounced  ring,  reath. 

B after  m is  silent ; as  in  dumb , numb ; pro- 
nounced dum,  num.  • 

L before  k is  silent;  as  in  balk,  walk,  talk; 
pronounced  bauk,  wauk,  tauk. 

PH  has  the  sound  of  f;  as  in  philosophy; 
pronounced  filosofy. 

NG  has  two  sounds,  one  as  in  singer,  the 
other  as  in  fin-ger. 

N after  m,  and  closing  a syllable,  is  silent;  as 
in  hymn,  condemn. 

P before  s and  t is  mute;  as  in  psalm,  pseudo, 
ptarmigan;  pronounced  salm,  sudo,tarmigan. 

It  has  two  sounds,  one  strong  and  vibrating, 
as  at  the  beginning  of  words  and  syllables,  such 
as  robber,  reckon , error;  the  other  is  at  the 
termination  of  the  words,  or  when  succeeded  by 
a consonant,  as  farmer,  morn. 


GRAMMAR,  SPELLING  AND  PRONUNCIATION 


19 


There  are  other  rules  of  pronunciation  affect- 
ing the  combination  of  voxels,  etc. ; but  as  they 
are  more  difficult  to  describe,  and  as  they  do  not 
relate  to  errors  which  are  commonly  prevalent, 
it  will  suffice  to  give  examples  of  them  in  the 
following  list  of  words.  When  a syllable  in  any 
word  in  this  list  is  printed  in  italics,  accent  or 
stress  of  voice  should  be  laid  on  that  syllable. 


Words  Often  Mispronounced. 

Again,  usually  pronounced  a -gen,  not  as 
spelled. 

Alien,  ale-yen , not  a-li-en. 

Antipodes,  an-ZZp-o-dees. 

Apostle,  as  a-pos'l , without  the  t. 

Arch,  artch  in  compounds  of  our  own  lan- 
guage, as  in  archbishop,  archduke;  but  ark  in 
words  derived  from  the  Greek,  as  archaic, 
ar-fca-ik;  archaeology,  ar-ke-oZ-o-gy;  archangel, 
ark-am-gel;  archetype,  ar-ke-type;  archiepis- 
copal,  ar-ke-e-pZs-co-pal ; archipelago,  ar-ke- 
pel- a-go;  archives,  ar-kivz,  etc. 

Asia,  a-shi-a. 

Asparagus  as  spelled,  not  asparagrass. 

Aunt, ‘ant,  not  awmt. 

Awkward,  awk -wurd,  not  awk -urd. 

Bade,  bad. 

Because,  b e-caws,  not  be-cos. 

Been,  bin. 

Beloved,  as  a verb,  be- luvd;  as  an  adjective, 
be-Zwu-ed.  Blessed,  cursed,  etc.,  are  subject  to 
the  same  rule. 

Beneath,  with  the  tin  in  breath,  not  with  the 
th  in  breathe. 

Biog ' raphv,  as  spelled,  not  beography. 
Caprice,  capreece. 

Catch,  as  spelled,  not  ketch. 

Chaos,  ka- oss. 

Charlatan,  shar- latan. 

Chasm,  kazm. 

Chasten,  chasn. 

Chivalry,  .s7m;-alry. 

Chemistry,  kem ' -is-try. 

ChoiT,  kwire. 

Combat,  kom- bat. 

Conduit,  kun- dit.  or  kon- dit. 

Corps,  kor ; the  plural  corps  is  pronounced  korz. 
Covetous,  cwu-e-tus,  not  cuv-e-chus. 
Courteous,  curt-jus. 

Courtesy  ( politeness  ) , cur-te-sej. 

Courtesy  (a  lowering  of  the  body),  curt-sej. 
Cresses,  as  spelled,  not  cree-ses. 

Cu ' riosity,  cu-re-os-e-ty,  not  curosity. 
Cushion,  coosh- un,  not  coosh-m. 

Daunt,  dawmt,  not  dant  or  darnt. 

Desist  has  the  sound  of  s,  not  of  z.  Design 
may  be  pronounced  either  design  or  design. 
Desire  should  have  the  sound  of  z. 


Dew,  due,  not  doo. 

Diamond,  as  spelled,  not  eZZ-mond. 

Diploma,  de-pZo-ma,  not  dip- lo-ma. 
Diplomacy,  de-pZo-ma-cy,  not  cZZp-lo-ma-cy. 
Divers  (several),  cZZ-verz;  but  diverse  (differ- 
ent), di- verse. 

Drought,  drowt,  not  drawt. 

Duke  as  spelled,  not  dook. 

Dynasty,  cZg-nas-ty,  not  dyn- as-te. 

Edict,  e-dickt,  not  ed- ickt. 

E’en  and  e’er,  een  and  air. 

Egotism,  e-go-tism,  not  eg-o-tism. 

Either,  e-ther. 

Engine,  en-jin,  not  m-jin. 

Epistle,  without  the  t. 

Epitome,  e-pit- o-me. 

Epoch,  ep- ock,  not  e-pock. 

Equinox,  e-qui-nox,  not  eq-kwe-nox. 

Europe,  Z7-rup,  not  Z7-rope. 

Euro-pe-an,  not  Eu-ro-pean. 

Every,  ev-er -y,  not  ev-rj. 

Executor,  egz-ec-utor,  not  with  the  sound  of  x. 
Extraordinary,  ex-Zror-di-ner-i,  not  extra- 
ordinary, nor  extrornary. 

February,  as  spelled,  not  Febuary. 

Finance,  ie-nance,  not  fi-nance. 

Foundling,  as  spelled,  not  fond- ling. 

Garden,  gar-din,  not  gar-den,  nor  gard-ing. 
Gauntlet,  gawnt-let,  not  gant- let. 

Geography,  as  spelled,  not  jography,  or 
gehography. 

Geometry,  as  spelled,  not  jom-etry. 

Haunt,  hawnt,  not  hant. 

Height,  hite,  not  highth. 

Heinous,  hay- nus,  not  hee- nus. 

Horizon,  ho -ri-zn,  not  hor- i-zon. 

Hymeneal,  hy-men-e-al,  not  hy-meneal. 
Instead,  in -sted,  not  instid. 
isolate,  Z-so-late,  not  isolate,  nor  Zs-olate. 
Jalap,  jal- ap,  not  jolup. 

January,  as  spelled,  not  J enuary  nor  Janewary. 
Leave,  as  spelled,  not  leaf. 

Legend,  lej-e nd,  not  Ze-gend. 

Many,  men-ny,  not  man-ny. 

Marchioness,  raar-shun-ess,  not  as  spelled. 
Massacre,  mas-sa-ker. 

Mattress,  as  spelled,  not  mat- trass. 

Matron,  ma-trun,  not  mat-ron. 

Medicine,  med-e- cin,  not  mecZ-cin. 

Minute  (sixty  seconds),  min- it. 

Minute  (small),  mi -nute. 

Mischievous,  mZs-chiv-us,  not  mis-c/ieeu-us. 
Ne’er,  for  never,  nare. 

New,  nu,  not  noo. 

Oblige,  as  spelled,  not  obleege. 

Oblique,  ob -leek,  not  o-blike. 

Odorous,  o-der-us,  not  ocZ-ur-us. 

Of,  ov,  except  when  compounded  with  there, 
here  and  where,  which  should  be  pronounced 
her e-of,  there-o/,  and  where-o/. 


20 


GRAMMAR,  SPELLING  AND  PRONUNCIATION 


Off,  as  spelled,  not  awf. 

Ostrich,  ostrich,  not  os-tridge. 

Pageant,  paj-e nt,  not  pa- j ant. 

Parent,  pare-e nt,  not  par-e nt. 

Partisan,  par-te-zan,  not  par-te-zara,  nor  par- 
ti-zan. 

Physiognomy,  as  fiz-i-og-nomy,  not  physi- 
onnomy. 

Pincers,  pin-cerz,  not  pinch-erz. 

Plaintiff,  as  spelled,  not  plantiff. 

Precedent  (noun),  pres-e-dent;  pre-ce-dent 
(going  before  in  point  of  time,  previous,  former) 
is  the  pronunciation  of  the  adjective. 

Prologue,  pro-log , not  prol-og. 

Radish,  as  spelled,  not  red-ish. 

Raillery,  rail ' -er-y,  or  ral-e r-y,  not  as  spelled. 
Rather,  ra-ther,  not  ray-ther. 

Resort,  r e-zort. 

Resound,  r e-zound. 

Respite,  rcs-pit,  not  as  spelled. 

Rout  (a  party;  and  to  rout)  should  be  pro- 
nounced rowt.  Route  (a  road),  root  or  rowt. 
Saunter,  sawn- ter,  not  sarn- ter  or  san-ter. 
Sausage,  saw- sage,  not  sos-sidge,  sas-sage. 
Schedule,  sked- ule,  not  shed-ule. 

Seamstress  is  pronounced  seem-stress,  but 
sempstress,  as  the  word  is  sometimes  spelled, 
is  pronounced  sem-stress. 

Shire,  as  spelled,  when  uttered  as  a single 
word,  but  shortened  into  shir  in  composition. 
Shone,  shown,  not  shun. 

Soldier,  soZe-jer. 

Solecism,  soZ-e-cizm,  not  so-le-cizm. 

Soot,  as  spelled,  not  sut. 

Sovereign,  sov-er-in,  or  suv-er-in. 

Specious,  spe-shus,  not  spesh- us. 

Stomacher,  sfttm-a-cher. 

Stone  (weight),  as  spelled,  not  stun. 

Synod,  sm-od,  not  si/-nod. 

Tenure,  ten- ure,  not  Ze-nure. 

Tenet,  ten-e t,  not  te- net. 

Than,  as  spelled,  not  thun. 

Tremor,  trem-ui,  not  tre- mor. 

Twelfth  should  have  the  th  sounded. 

Umbrella,  as  spelled,  not  um-ber-el-la. 

Vase,  vaiz  or  vahz,  not  vawze. 

Was,  woz,  not  wuz. 

Weary,  weer- i,  not  wary. 

Were,  wer,  not  ware. 

Wrath,  rath  (a  as  in  far),  not  rath;  as  an  ad- 
jective it  is  spelled  wroth,  and  pronounced  with 
the  vowel  sound  shorter,  as  in  wrathful,  etc. 
Yacht,  yot,  not  yat  nor  yatch. 

Zenith,  zen- ith,  not  ze-nith. 

Zodiac,  zo-de-ak. 

Zoology  should  have  botho’s  sounded,  as  zo- 
ol-o-gj , not  zoo- lo-gy. 

Note. — The  tendency  of  all  good  elocutionists 
is  to  pronounce  as  nearly  in  accordance  with  the 
spelling  as  possible. 


Pronounce — 

— ace,  not  iss,  as  furnace,  not  furaiss. 

— age,  not  idge,  as  cabbage,  courage,  postage, 
village. 

— ain,  ane,  not  in,  as  certain,  certane,  not 
cerU'n. 

— ate,  not  it,  as  moderate,  not  moderZZ. 

— ect,  not  ec,  as  aspecZ,  not  aspec ; subject,  not 
subjec. 

— ed,  not  id,  or  ud,  as  wicked,  not  wicked,  or 
wickttd. 

— el,  not  1,  mode 1,  not  modi ; novel,  not  novl. 
— en,  not  n,  as  sudden,  not  suddn. — Burden, 
burthen,  garden,  lengthen,  seven,  strengthen, 
often,  and  a few  others,  have  the  e silent. 

— ence,  not  unce,  as  influence,  not  influ -unce. 

— es,  not  is,  as  pleases,  not  pleasZs. 

— ile  should  be  pronounced  il,  as  fertz'Z,  not 
fertZZe,  in  all  words  except  chamomile  (cam), 
exile,  gentile,  infantile,  reconcile,  and  senile, 
which  should  be  pronounced  ile. 

— in,  not  n,  as  Latzn,  not  Latn. 

— nd,  not  n,  as  husband,  not  husban ; thousand, 
not  thousan. 

— ness,  not  mss,  as  carefulness,  not  carefulness. 
— ng,  not  n,  as  singingr,  not  singm;  speakmg, 
not  speakin. 

— ngth,  not  nth,  as  stre?igth,  not  strenth. 

— son,  the  o should  be  silent ; as  in  treason,  tre- 
zn,  not  tre-son. 

— tal,  not  tie,  as  capi tal,  not  capi tie ; metal,  not 
met  tie;  mor  tal,  not  mor  tie;  periodical,  not 
periodicZe. 

— xt,  not  x,  as  next,  not  nex. 

What’s  in  a Name? 

An  Englishman  whose  name  was  Wemvss 
Went  crazy  at  last,  so  it  semyss, 

Because  the  people  would  not 
Understand  that  they  ought 
To  call  him  not  Weemis,  but  Weems. 

Another  whose  last  name  was  Knollys 
Tried  vainly  to  vote  at  the  pollys  ; 

But  no  ballot  he  cast, 

Because  to  the  last 

The  clerk  couldn’t  call  Knolliss  Noles. 

And  then  a young  butcher  named  Belvoir 
Went  and  murdered  a man  with  a devoir 
Because  the  man  couldn’t, 

Or  possibly  wouldn’t, 

Pronounce  his  name  properly  Beever. 

There  was  an  athlete  named  Strachan 
Who  had  plenty  of  sinew  and  brachan, 

And  he’d  knock  a man  down 
With  an  indignant  frown 
If  he  failed  to  pronounce  his  name  Strawn. 


GRAMMAR,  SPELLING  AND  PRONUNCIATION 


21 


Short  Rules  for  Spelling. 

Words  ending  in  e drop  that  letter  on  taking 
a suffix  beginning  with  a vowel.  Exceptions — 
words  ending  in  ge,  ce,  or  oe. 

Final  e of  a primitive  word  is  retained  on 
taking  a suffix  beginning  with  a consonant. 
Exceptions — words  ending  in  dge,  and  truly, 
duly,  etc. 

Final  y of  a primitive  word,  when  preceded 
by  a consonant,  is  generally  changed  into  i on 
the  addition  of  a suffix.  Exceptions— retained 
before  ing  and  ish,  as  pitying.  Words  ending 
in  ie  and  dropping  the  e by  Rule  1,  change  the 
i to  y,  as  lying.  Final  y is  sometimes  changed 
to  e,  as  duteous. 

Nouns  ending  in  y , preceded  by  a vowel,  form 
their  plural  by  adding  s;  as  money,  moneys. 
Y preceded  by  a consonant  is  changed  to  ies  in 
the  plural ; as  bounty,  bounties. 

FinaZ  y of  a primitive  word,  preceded  by  a 
vowel,  should  not  be  changed  into  i before  a 
suffix;  as  joyless. 

In  words  containing  ei  or  ie,  ei  is  used  after 
the  sound  of  s ; as  ceiling,  seize,  except  in  siege 
and  a few  words  ending  in  cier.  Inveigle, 
neither,  leisure  and  weird  also  have  ei.  In 
other  cases  it  is  used,  as  in  believe,  achieve. 

Words  ending  in  ceous  or  cious,  when  relat- 
ing to  matter,  end  in  ceous;  all  others  in  cious. 

Words  of  one  syllable,  ending  in  a consonant, 
with  a single  vowel  before  it,  double  the  con- 
sonants in  derivatives  ; as  ship,  shipping,  etc. 
But  if  ending  in  a consonant  with  a double  vowel 
before  it,  they  do  not  double  the  consonant  in 
derivatives  ; as  troop,  trooper,  etc. 

Words  of  more  than  one  syllable,  ending  in  a 
consonant  preceded  by  a single  vowel,  and 
accented  on  the  last  syllable,  double  that  con- 
sonant in  derivatives;  as  commit,  committed; 
but  except  chagrin,  chagrined. 

All  words  of  one  syllable  ending  in  l,  with  a 
single  vowel  before  it,  have  ll  at  the  close  ; as 
mill,  sell. 

All  words  of  one  syllable  ending  in  l,  with  a 
double  vowel  before  it,  have  only  one  l at  the 
close  ; as  mail,  sail. 

The  words  foretell,  distill,  instill  and  fulfill, 
retain  the  double  ll  oi  their  primitives.  Deriva- 
tives of  dull,  skill,  will  and  full  also  retain  the 
double  ll  when  the  accent  falls  on  these  words : 
as  dullness,  skillful,  willful,  fullness. 

Punctuation. 

A period  ( . ) after  every  declarative  and  every 
imperative  sentence  ; as,  It  is  true.  Do  right. 

A period  (.)  after  every  abbreviation  ; as, 
Dr.,  Mr.,  Capt. 

An  interrogation  point  (?)  after  every  ques- 
tion. 


The  exclamation  point  (!)  after  exclama- 
tions ; as,  Alas ! Oh,  how  lovely ! 

Quotation  marks  ( “ ” ) enclose  quoted  expres- 
sions; as,  Socrates  said:  “I  believe  the  soul  is 
immortal.” 

A colon  ( : ) is  used  between  parts  of  a sen- 
tence that  are  subdivided  by  semicolons. 

A colon  is  used  before  a quotation,  enumera- 
tion, or  observation,  that  is  introduced  by  as 
follows , the  following , or  any  similar  expres- 
sion : as,  Send  me  the  following:  10  doz.  Arm- 
strong’s Cyclopedia,”  25  Schulte’s  Manual,  etc. 

A semicolon  ( ; ) between  parts  that  are  sub- 
divided by  commas. 

The  semicolon  is  used  also  between  clauses  or 
members  that  are  disconnected  in  sense  ; as, 
Man  grows  old  ; he  passes  away  ; all  is  uncer- 
tain. When  as,  namely,  that  is,  is  used  to  in- 
troduce an  example  or  enumeration,  a semicolon 
is  used  before  it  and  a comma  after  it  ; as,  The 
night  was  cold  ; that  is,  for  the  time  of  year. 

A comma  (,)  is  used  to  set  off  co-ordinate 
clauses,  and  subordinate  clauses  not  restrictive; 
as,  Good  deeds  are  never  lost,  though  sometimes 
forgotten. 

A comma  is  used  to  set  off  transposed  phrases 
and  clauses  ; as,  “ When  the  wicked  entice  thee, 
consent  thou  not.” 

A comma  is  used  to  set  off  interposed  words, 
phrases  and  clauses  ; as,  Let  us,  if  we  can,  make 
others  happy. 

A comma  is  used  between  similar  or  repeated 
words  or  phrases  ; as,  The  sky,  the  water,  the 
trees,  were  illumined  with  sunlight. 

A comma  is  used  to  mark  an  ellipsis,  or  the 
omission  of  a verb  or  other  important  word. 

A comma  is  used  to  set  off  a short  quotation 
informally  introduced  ; as,  Who  said,  “ The 
good  die  young  ? ” 

A comma  is  used  whenever  necessary  to  pre- 
vent ambiguity. 

The  marks  of  parenthesis  ( ) are  used  to  en- 
close an  interpolation  where  such  interpolation 
is  by  the  writer  or  speaker  of  the  sentence  in 
which  it  occurs.  Interpolations  by  an  editor  or 
by  any  one  other  than  the  author  of  the  sentence 
should  be  inclosed  in  brackets,  []. 

Dashes  ( — ) may  be  used  to  set  off  a paren- 
thetical expression,  also  to  denote  an  interrup- 
tion or  a sudden  change  of  thought  or  a signifi- 
cant pause. 

It  is  in  signs  and  advertisements  that  faulty 
punctuation  is  especially  objectionable.  Fol- 
lowing are  some  examples  of  signs,  etc.,  cor- 
rectly put.  Errors  occur  most  frequently  in 
the  use  of  the  period  (.)  and  the  apostrophe  (’). 
4s  a rule,  a period  should  follow  every  com- 
plete sentence,  even  though  it  be  but  one  word. 
Modern  custom,  however,  permits  the  omission 
of  the  period  or  comma  at  the  end  of  a line,  but 


22 


GRAMMAR,  SPELLING  AND  PRONUNCIATION 


the  period  after  an  abbreviation  must  never  be 
omitted : 

Wells’  Laundby. 

U.  S.  Post-Office. 

Books  and  Stationeby. 

Bkown  & Co., 

DEALEES  IN  GENTS’  FUBNISHING  GOODS. 

Rob’t  Johnson  & Co. 
or  Robt.  Johnson  & Co. 

In  the  above,  either  the  apostrophe  or  period 
may  be  used  to  indicate  the  abbreviation.  The 
same  rule  applies  to  Chas.  (or  Cha’s),  Thos. 
(or  Tho’s),  Sami,  (or  Sam’l).  In  all  such 
cases,  however,  it  is  in  better  taste  to  spell  out 
the  name  in  full. 

Men’s  and  Boys’  Suits. 

Smith- Jones  Company, 

MANUFACTUBEBS  OF 

Ladies  and  Childben’s  Hosieby. 

In  the  above  the  apostrophe  is  not  required 
after  the  word  ladies,  as  it  is  necessary  to  indi- 
cate the  possessive  case  only  in  the  last  of  two 
or  more  of  a series. 

Johnson  Bbos.’  Bank. 

(Meaning  the  Bank  of  the  Johnson  Brothers.) 

Johnson  & Bbos.’  Bank. 

(Meaning  the  Bank  of  Johnson  & Brothers.) 

Johnson  & Bbo.’s  Bank. 

(Meaning  the  Bank  of  Johnson  & Brother.) 

Schulte  Publishing  Co.’s  Publications. 

C.  E.  Wachtel,  Gen’l  Ag’t. 

The  Hygienic  Company 

MFBS.  OF  CHILDBEN’S  UNDEBGABMENTS. 

Pick  Sistebs, 

DEALEES  IN  CBOOKEBY,  QUEENSWABE,  &C. 

The  Cunnnigham  Sons  Co. 

Cunningham’s  Sons  & Co. 

Cunningham,  Sons  & Co. 

Cunningham  Sons,  Fisheb  & Co. 

McMubdy  & DeYonge, 

Attobneys  at  Law. 

The  Use  of  Capitals. 

1.  Every  entire  sentence  should  begin  with 
a capital. 

2.  Proper  names,  and  adjectives  derived 
from  these,  should  begin  with  a capital. 

3.  All  appellations  of  the  Deity  should  begin 
with  a capital. 

4.  Official  and  honorary  titles  begin  with  a 
capital. 

5.  Every  line  of  poetry  should  begin  with  a 
capital. 

6.  Titles  of  books  and  the  heads  of  their 
chapters  and  divisions  are  printed  in  capitals. 


7.  The  pronoun  I,  and  the  exclamation  O, 
are  always  capitals. 

8.  The  days  of  the  week,  and  the  months  of 
the  year,  begin  with  capitals. 

9.  Every  quotation  should  begin  with  a 
capital  letter. 

10.  Names  of  religious  denominations,  of 
political  parties,  etc.,  begin  with  capitals. 

11.  In  preparing  accounts,  each  item  should 
begin  with  a capital. 

12.  Any  word  of  special  importance  may  be- 
gin with  a capital. 

How  to  Write  a Letter. 

A business  letter  should  be  written  clearly, 
explicitly,  and  concisely. 

Figures  should  be  written  out,  except  dates  ; 
sums  of  money  should  be  both  in  writing  and 
figures. 

Copies  should  be  kept  of  all  business  letters. 

When  you  receive  a letter  containing  money, 
it  should  be  immediately  counted  and  the  amount 
marked  on  the  top  margin. 

Letters  to  a stranger  about  one’s  own  per- 
sonal affairs,  requesting  answer,  should  always 
inclose  a stamp. 

Short  sentences  are  preferable  to  long  ones. 

Letters  requiring  an  answer  should  have 
prompt  attention. 

Never  write  a letter  while  under  excitement  or 
when  in  an  unpleasant  humor. 

Never  write  an  anonymous  letter. 

Do  not  fill  your  letter  with  repetitions  and 
apologies. 

Avoid  writing  with  a pencil.  Use  black  ink. 
Blue  or  violet  may  be  used,  but  black  is  better. 

In  acknowledging  receipt  of  a letter  always 
mention  date. 

Paper.  Note,  packet  or  letter  size  should  be 
used.  It  is  unbusiness-like  and  very  poor  taste 
to  use  foolscap  or  mere  scraps. 

Paging.  If  single  sheets  are  used,  they 
should  be  carefully  paged.  Business  letters 
should  be  written  on  but  one  side  of  the  sheet. 

Folding.  A letter  sheet  should  be  folded 
from  bottom  upward.  Bring  lower  edge  near 
the  top  so  as  to  make  the  length  a trifle  shorter 
than  the  envelope,  then  fold  twice  the  other  way. 
The  folded  sheet  should  be  just  slightly  smaller 
than  the  envelope. 

If  note  sheet,  fold  twice  from  bottom  upward. 
If  envelope  is  nearly  square,  single  fold  of  note 
sheet  is  sufficient. 

Envelopes,  like  the  paper,  should  be  white, 
and  of  corresponding  size  and  quality.  It  is 
poor  taste  to  use  colored  paper,  or  anything  b\it 
black  ink. 

The  postage  stamp  should  be  placed  at  the 
upper  right-hand  corner. 


GRAMMAR,  SPELLING  AND  PRONUNCIATION 


23 


Address.  This  should  be  so  plainly  written 
that  no  possible  mistake  could  be  made  either  in 
name  or  address.  It  is  unnecessary  to'  add  the 
letters  P.  O.  after  the  name  of  the  place.  When 
the  letter  reaches  the  town  it  is  not  likely  to  go 
to  the  court-house  or  jail.  Letters  of  introduc- 
tion should  bear  upon  envelope  the  name  and 
address  of  the  person  to  whom  sent,  also  the 
words  in  the  lower  left-hand  corner,  “Introduc- 
ing Mr. .”  ’ 

Rates  of  Postage. 

Letters. — Prepaid  by  stamps,  2 cents  each 
ounce  or  fraction  thereof  to  all  parts  of  the 
United  States  and  Canada;  forwarded  to  another 
postoffice  without  charge  on  request  of  the 
person  addressed;  if  not  called  for,  returned  to 
the  writer  free,  if  indorsed  with  that  request. 
If  the  stamp  is  omitted  the  letter  is  forwarded  to 
the  Dead-Letter  Office  and  returned  to  the 
writer.  For  registering  letters  the  charge  is 
10  cents  additional.  Drop  letters  at  letter- 
carrier  offices,  2 cents  per  ounce  or  fraction 
thereof;  at  other  offices,  1 cent  per  ounce  or 
fraction  thereof.  On  insufficiently  prepaid  mat- 
ter mailed  in  Canada,  3 cents  per  1 ounce  or 
fraction  thereof.  Stamped  postal  cards,  fur- 
nished only  by  government,  1 cent  each ; if  any- 
thing except  a printed  address  slip  is  pasted  on 
a postal  card,  or  anything  but  the  address 
written  on  the  face,  letter  postage  is  charged. 
Postage  on  all  newspapers  and  periodicals  sent 
from  newspaper  offices  to  any  part  of  the  United 
States,  to  regular  subscribers,  must  be  paid  in 
advance  at  the  office  of  mailing. 

Second-Class  Matter.  — Periodicals  issued 
at  regular  intervals,  at  least  four  times  a year, 
and  having  a regular  list  of  subscribers,  with 
supplement,  sample  copies,  1 cent  a pound; 
periodicals,  other  than  weekly,  if  delivered  by 
letter-carrier,  1 cent  each;  if  over  2 ounces,  2 
cents  each.  When  sent  by  other  than  publishers, 
for  4 ounces  or  less,  1 cent. 

Third-Class  Matter  (not  exceeding  four 
pounds).-— Printed  matter,  books,  proof-sheets, 
corrected  or  uncorrected,  unsealed  circulars, 
inclosed  so  as  to  admit  of  easy  inspection  with- 
out cutting  cords  or  wrappers,  1 cent  for  each 
2 ounces. 

Fourth-Class  Matter. — Not  exceeding  four 
pounds,  embracing  merchandise  and  samples, 
excluding  liquids,  poisons,  greasy,  inflammable 
or  explosive  articles,  live  animals,  insects,  etc., 
1 cent  an  ounce..  Postage  to  Canada  and  British 
North  American  states,  2 cents  per  ounce;  must 
be  prepaid ; otherwise,  6 cents. 

Postage  Rates  to  Foreign  Countries.  — To 
the  countries  and  colonies  which,  with  the 
United  States,  comprise  the  Universal  Postal 


Union,  the  rates  of  postage  are  as  follows:  Let- 
ters, per  15  grams  (J  ounce),  pre- payment 
optional,  5 cents;  postal  cards,  each,  2 cents; 
newspapers  and  other  printed  matter,  per  2 
ounces,  1 cent.  Commercial  papers  — First  10 
ounces  or  fraction  thereof,  5 cents;  every  addi- 
tional 2 ounces,  1 cent.  Samples  of  merchandise 
— First  4 ounces,  2 cents;  every  additional  2 
ounces,  1 cent.  Kegistration  fee  on  letters  or 
other  articles,  10  cents.  All  correspondence 
other  than  letters  must  be  prepaid  at  least 
partially. 

Printed  matter  other  than  books  received  in 
the  mails  from  abroad  under  the  provisions  of 
postal  treaties  or  conventions  is  free  from 
customs  duty. 

Dutiable  books  forwarded  to  the  United 
States  from  the  Postal  Uhion  are  delivered  to 
addresses  at  postoffices  of  destination  upon  pay- 
ment of  the  duties  levied  thereon. 

Postal  Money  Orders.  — The  limit  of  a 
single  money  order  is  SI 00,  instead  of  $50,  as 
formerly.  The  fees  charged  are  as  follows : For 
orders  not  exceeding  $10,  8c.;  $10  to  15,  10c. 
$15  to  $30,  15c. ; $30  to  $40,  20c. ; $40  to  $50, 
25c.;  $50  to  $60,  30c.;  $60  to  $70,  35c;  $70  to 
$80,  40c. ; $80  to  $100,  45c. 

To  Switzerland,  Germany,  Belgium,  Portugal, 
Canada,  Newfoundland,  Italy,  France,  Algeria, 
New  South  Wales,  Victoria,  Tasmania,  New 
Zealand,  Jamaica:  Fees,  for  not  exceeding  $10, 
15  cents;  $10  to  $20,  30  cents;  $20  to  $30,  45 
cents;  $30  to  $40,  60  cents;  $40  to  $50,  75 
cents.  To  Great  Britain  and  Ireland  and  adja- 
cent islands:  Fees,  for  not  exceeding  $10,  25 
cents;  $10  to  $20,  50  cents;  $20  to  $30,  70 
cents;  $30  to  $40,  85  cents;  $40  to  $50,  $1. 
To  British  India:  Fees,  for  sums  not  exceeding 
$10,  35  cents;  not  exceeding  $20,  70  cents;  not 
exceeding  $30,  $1;  not  exceeding  $40,  $1.25; 
not  exceeding  $50,  $1.50. 


“They  that  deny  a God  destroy  a man’s 
nobility;  for  certainly  man  is  of  kin  to  the 
beasts  by  his  body,  and  if  he  is  not  kin  to  God 
by  his  spirit  he  is  a base  and  ignoble  creature.” 
Bacon. 

If  thou  sustain  injustice,  console  thyself:  the 
true  unhappiness  is  in  doing  it." —Democritus. 
It  never  pays  to  fret  and  growl 
When  fortune  seems  our  foe; 

The  better-bred  will  push  ahead, 

And  strike  the  braver  blow. 

For  luck  is  work, 

And  those  who  shirk 
Should  not  lament  their  doom, 

But  yield  the  play, 

And  clear  the  way, 

That  better  men  have  room. 


■$£)  Hints  for  Writers  fes> - 

X ^ a — ••• — < 4 — ^ 


That  writer  does  the  most  who  gives  his 
rpader  the  most  knowledge  and  takes  from  him 
the  least  time.  Sidney  Smith  once  remarked : 
“After  you  have  written  an  article,  take  your 
pen  and  strike  out  half  of  the  words,  and  you 
will  be  surprised  to  see  how  much  stronger  it 
is.”  In  literature,  our  taste  will  be  discovered 
by  that  which  we  give  and  our  judgment  by 
that  which  we  withhold. 

There  is  nothing  so  fascinating  as  simplicity 
and  earnestness.  A writer  who  has  an  object 
and  goes  right  on  to  accomplish  it  will  compel 
the  attention  of  his  readers.  Montaigne,  the 
celebrated  French  essayist,  whose  clear  style, 
as  well  as  vigor  of  thought,  has  been  the  praise 
of  good  critics  the  world  over,  made  his  boast 
that  he  never  used  a word  that  could  not  be 
readily  understood  by  anybody  in  the  Paris 
markets.  Plain  words  are  ever  the  best. 

A man  cannot  put  his  thoughts,  if  he  have 
any,  into  language  too  plain.  Good  writing, 
like  good  speaking,  consists  in  simplicity  and 
force  of  diction,  and  not  in  inflated,  curiously 
balanced  or  elaborately  constructed  sentences. 
The  best  writing  is  but  a degree  above  the 
best  conversation,  and  that  only  because  the 
writer  has  a little  more  time  to  select  his  words 
than  the  speaker  has. 

Do  not  assume  that  because  you  have  some- 
thing important  to  communicate,  it  is  necessary 
to  write  a long  article.  A tremendous  thought 
may  be  packed  into  a small  compass  — made 
as  solid  as  a cannon  ball,  and,  like  the  projec- 
tile, cut  down  all  before  it.  Short  articles  are 
generally  more  effective,  find  more  readers  and 
are  more  widely  copied  than  long  ones.  Pack 
your  thoughts  close  together , and,  though  your 
article  may  be  brief,  it  will  be  more  likely  to 
make  an  impression. 

Remember  all  the  time  that  facility  in  com- 
position, as  in  all  other  accomplishments,  can 
only  be  obtained  by  practice  and  persever- 
ance— 

True  grace  in  writing  comes  by  art,  not  chance; 
As  they  move  easiest  who  have  learned  to  danc6. 

It  should  never  be  forgotten  that  the  sole 
use  of  words  and  sentences  is  to  convey  thought 
and  impressions.  Hence  words  and  sentences 
should  not  be  seen.  The  highest  art  in  the  use 
of  language  is  to  conceal  itself.  The  old  maxim 
is  in  place:  “ Ars  est  celare  artem ” — “Art  is  in 
concealing  art.”  The  perfection  of  a window 
pane  is  in  concealing  itself,  so  that  as  you  look 
through  it  upon  the  objects  beyond  you  do  not 
see  it,  are  not  conscious  that  it  is  there. 

Many  a man’s  destiny  has  been  made  or  mar- 
red for  time  and  for  eternity  by  the  influence 
which  a single  sentiment  has  made  on  his  mind, 


by  its  forming  his  character  for  life,  making  it 
terribly  true  that  moments  sometimes  fix  the 
coloring  of  our  whole  subsequent  existence. 
Hence  those  who  write  for  the  public  should  do 
so  under  a deep  sense  of  responsibility,  and  en- 
deavor to  do  it  in  that  healthful  and  equable 
state  of  mind  and  body  which  favors  a clear, 
unexaggerated  and  logical  expression  of  ideas. 

Mr.  Webster  once  replied  to  a gentleman  who 
pressed  him  to  speak  on  a subject  of  great  im- 
portance : “ The  subject  interests  me  deeply,  but 
I have  not  time.  There,  sir,”  pointing  to  a 
huge  pile  of  letters  on  the  table,  “ is  a pile  of 
unanswered  letters  to  which  I must  reply  before 
the  close  of  this  session  [which  was  then  three 
days  off  J.  I have  no  time  to  master  the  subject 
so  as  to  do  it  justice.”  “ But,  Mr.  Webster,  a 
few  words  from  you  would  do  much  to  awaken 
public  attention  to  it.”  “ If  there  is  so  much 
weight  in  my  words  as  you  represent,  it  is  be- 
cause I do  not  allow  myself  to  speak  on  any 
subject  until  my  mind  is  imbued  with  it.” 

The  writer  who  uses  weak  arguments  and 
strong  epithets  makes  quite  as  great  a mistake 
as  the  landlady  who  furnished  her  guests  with 
weak  tea  and  strong  butter.  More  people  com- 
mit suicide  with  the  pen  than  with  the  pistol, 
the  dagger  and  the  rope.  A pin  has  as  much 
head  as  a good  many  authors,  and  a great  deal 
more  point.  Good  aims  do  not  always  make 
good  books. 

Alexander  Hamilton  once  said  to  an  intimate 
friend:  “ Men  give  me  some  credit  for  genius. 
All  the  genius  I have  lies  just  in  this:  When  I 
have  a subject  in  hand,  I study  it  profoundly. 
Day  and  night  it  is  before  me,  I explore  it 
in  all  its  bearings.  My  mind  becomes  per- 
vaded with  it.  Then  the  effort  which  I make 
the  people  are  pleased  to  call  the  fruit  of  genius. 
It  is  the  fruit  of  labor  and  thought.” 

Obscurity  in  writing  is  commonly  an  argu- 
ment of  darkness  in  the  mind.  The  greatest 
learning  is  to  be  seen  in  the  greatest  plainness. 
Obscure  writers,  like  turbid  streams,  seem 
deeper  than  they  are.  Unintelligible  language 
is  a lantern  without  a light.  Some  authors 
write  nonsense  in  a clear  style,  and  others  sense 
in  an  obscure  one;  some  can  reason  without- 
being  able  to  persuade,  others  can  persuade 
without  being  able  to  reason. 

“As  ’tis  a greater  mystery  in  the  art 
Of  painting  to  foreshorten  any  part 
Than  draw  it  out;  so  ’tis  in  books  the  chief 
Of  all  perfections  to  be  plain  and  brief.” 

“Therefore,  since  brevity  is  the  soul  of  wit, 

And  tediousness  the  limbs  and  outward  flour- 
ishes— 

I will  be  brief.” — Shakespeare. 


t 


Synonyms  and  Antonyms 

'kk*  ’U*) 


A DICTIONARY  OF  TWELVE  THOUSAND  WORDS  OF  SIMILAR 
AND  CONTRARY  MEANING 


NO  TWO  words  in  the  English  language 
have  exactly  the  same  significance,  but  to 
express  the  precise  meaning  which  one  intends 
to  convey,  and  also  to  avoid  repetitions,  it  is 
often  desirable  to  have  at  hand  a Dictionary  of 
Synonyms.  Take  President  Cleveland’s  famous 
phrase,  “innocuous  desuetude.”  If  he  had 
said  simply,  “ harmless  disuse,”  it  would  have 
sounded  clumsy,  whereas  the  words  he  used 
expressed  the  exact  shade  of  meaning,  besides 
giving  the  world  a new  phrase  and  the  news- 
papers something  to  talk  about. 

The  following  list  of  Synonyms,  while  not  ex- 
haustive, is  quite  comprehensive,  and  by  cross- 
reference  will  answer  most  requirements.  The 
appended  Antonyms,  or  words  of  opposite 
meaning,  enclosed  in  parentheses,  will  also  be 
found  extremely  valuable,  for  one  of  the  strong- 
est figures  of  speech  is  antithesis , or  contrast : 

ABANDON , leave,  forsake,  desert,  renounce, 
relinquish,  quit,  forego,  let  go,  waive.  (Keep, 
cherish. ) Abandoned , deserted,  forsaken, 
wicked,  reprobate,  dissolute,  profligate,  flagi- 
tious, corrupt,  depraved,  vicious.  (Cared  for, 
virtuous.)  Abandonment,  leaving,  desertion, 
dereliction,  renunciation,  defection.  Abasement , 
degradation,  fall,  degeneracy,  humiliation,  abjec- 
tion, debasement,  servility.  (Honor.)  Abash , 
bewilder,  disconcert,  discompose,  confound,  con- 
fuse, shame.  ( Embolden. ) Abbreviate,  shorten, 
abridge,  condense,  contract,  curtail,  reduce. 
(Extend.)  Abdicate,  give  up,  resign,  renounce, 
abandon,  forsake,  relinquish,  quit,  forego.  Abet, 
help,  encourage,  instigate,  incite,  stimulate,  aid, 
assist.  (Resist.)  Abettor,  assistant,  accessory, 
accomplice,  promoter,  instigator,  particeps 
criminis,  coadjutor,  associate,  companion,  co- 
operator.  (Opponent.)  Abhor,  dislike  intensely, 
view  with  horror,  hate,  detest,  abominate,  loathe, 
nauseate.  (Love.)  Ability,  capability,  talent, 
faculty,  capacity,  qualification,  aptitude,  aptness, 
expertness,  skill,  efficiency,  accomplishment, 
attainment.  (Incompetency.)  Abject,  grovel- 
ling, low,  mean,  base,  ignoble,  worthless,  des- 
picable, vile,  servile,  contemptible.  (Noble.) 
Abjure,  recant,  forswear,  disclaim,  recall,  revoke, 
retract,  renounce.  (Maintain.)  Able,  strong, 

25 


powerful,  muscular,  stalwart,  vigorous,  athletic, 
robust,  brawny,  skillful,  adroit,  competent,  effi- 
cient, capable,  clever,  self-qualified,  telling, 
fitted.  (Weak.)  Abode,  residence,  habitation, 
dwelling,  domicile,  home,  quarters,  lodging. 
Abolish,  quash,  destroy,  revoke,  abrogate,  annul, 
cancel,  annihilate,  extinguish,  vitiate,  invalidate, 
nullify.  (Establish,  enforce.)  Abominable , 
hateful,  detestable,  odious,  vile,  execrable. 
( Lovable. ) Abortive,  fruitless,  ineffectual,  idle, 
inoperative,  vain,  futile.  (Effectual.)  About , 
concerning,  regarding,  relative  to,  with  regard 
to,  as  to,  respecting,  with  respect  to,  referring 
to,  around,  nearly,  approximately.  Abscond, 
run  off,  steal  away,  decamp,  bolt.  Absent,  a., 
inattentive,  abstracted,  not  attending  to,  listless, 
dreamy.  (Present.)  Absolute,  entire,  com- 
plete, unconditional,  unqualified,  unrestricted, 
despotic,  arbitrary,  tyrannous,  imperative, 
authoritative,  imperious.  (Limited.)  Absorb, 
engross,  swallow  up,  engulf,  imbibe,  consume, 
merge,  fuse.  Absurd,  silly,  foolish,  preposter- 
ous, ridiculous,  irrational,  unreasonable,  non- 
sensical, inconsistent.  (Wise,  solemn.)  Abuse , 
v.,  asperse,  revile,  vilify,  reproach,  calumniate, 
defame,  slander,  scandalize,  malign,  traduce, 
disparage,  depreciate,  ill-use.  (Praise,  protect. ) 
Abuse,  n.,  scurrility,  ribaldry,  contumely, 
obloquy,  opprobrium,  foul  invective,  vitupera- 
tion, ill-usage.  (Praise,  protection.)  Accede , 
assent  to,  consent,  acquiesce,  comply  with,  agree, 
coincide,  concur,  approve.  (Protest.)  Acceler- 
ate, hasten,  hurry,  expedite,  forward,  quicken, 
despatch.  (Retard.)  Accept,  receive,  take, 
admit.  (Refuse.)  Acceptable,  agreeable,  pleas- 
ing, pleasurable,  gratifying,  welcome.  (Dis- 
pleasing.) Accident,  casualty,  incident,  con- 
tingency, adventure,  chance.  Accommodate, 
serve,  oblige,  adapt,  adjust,  fit,  suit.  (Dis- 
oblige, impede.)  Accomplice,  confederate, 
accessory,  abettor,  coadjutor,  assistant,  ally, 
associate,  particeps  criminis.  (Adversary.) 
Accomplish , do,  effect,  finish,  execute,  achieve, 
complete,  perfect,  consummate.  (Fail.)  Accom- 
plishment, attainment,  qualification,  acquire- 
ment. (Defect.)  Accord,  grant,  allow,  admit, 
concede.  (Deny.)  Accost,  salute,  address, 
speak  to,  stop,  greet.  Account , narrative, 
description,  narration,  relation,  detail,  recital, 
moneys,  reckoning,  bill,  charge.  Accountable, 
punishable,  answerable,  amenable,  responsible, 
liable.  Accumulate , bring  together,  amass,  col- 


26 


SYNONYMS  AND  ANTONYMS 


lect,  gather.  (Scatter,  dissipate.)  Accumula- 
tion., collection,  store,  mass,  congeries,  concen- 
tration. Accurate , correct,  exact,  precise,  nice, 
truthful.  (Erroneous,  careless.)  Achieve , do, 
accomplish,  effect,  fulfill,  execute,  gain,  win. 
Achievement , feat,  exploit,  accomplishment, 
attainment,  performance,  acquirement,  gain. 
(Failure.)  Acknowledge,  admit,  confess,  own, 
avow,  grant,  recognize, allow,  concede.  (Deny.) 
Acquaint , inform,  enlighten,  apprise,  make 
aware,  make  known,  notify,  communicate. 
( Deceive. ) Acquaintance , familiarity,  intimacy, 
cognizance,  fellowship,  companionship,  knowl- 
edge. (Unfamiliarity.)  Acquiesce , agree, 
accede,  assent,  comply,  consent,  give  way, 
coincide  with.  (Protest.)  Acquit,  pardon, 
forgive,  discharge,  set  free,  clear,  absolve.  (Con- 
demn, convict.)  Act,  do,  operate,  make,  per- 
form, play,  enact.  Action,  deed,  achievement, 
feat,  exploit,  accomplishment,  battle,  engage- 
ment, agency,  instrumentality.  Active , lively, 
sprightly,  alert,  agile,  nimble,  brisk,  quick,  sup- 
ple, prompt,  vigilant,  laborious,  industrious. 
(Lazy,  passive.)  Actual,  real,  positive,  genu- 
ine, certain.  (Fictitious.)  Acute,  shrewd,  in- 
telligent, penetrating,  piercing,  keen.  (Dull.) 
Adapt,  accommodate,  suit,  fit,  conform.  Ad- 
dicted, devoted,  wedded,  attached,  given  up  to, 
dedicated.  Addition,  increase,  accession,  aug- 
mentation, reinforcement.  (Subtraction,  separa- 
tion.) Address,  speech,  discourse,  appeal, 
oration,  tact,  skill,  ability,  dexterity,  deport- 
ment, demeanor.  Adhesion,  adherence,  attach- 
ment, fidelity,  devotion.  (Aloofness.)  Adja- 
cent, near  to,  adjoining,  contiguous,  con- 
terminous, bordering,  neighboring.  ( Distant. ) 
Adjourn,  defer,  prorogue,  postpone,  delay. 
Adjunct,  appendage,  appurtenance,  appendency, 
dependency.  Adjust,  set  right,  fit,  accommo- 
date, adapt,  arrange,  settle,  regulate,  organize. 
(Confuse.)  Admirable,  striking,  surprising, 
wonderful,  astonishing.  (Detestable.)  Admit, 
allow,  permit,  suffer,  tolerate.  (Deny.)  Ad- 
vantageous, beneficial.  (Hurtful.)  Affection, 
love.  (Aversion.)  Affectionate , fond,  kind. 
( Harsh. ) Agreeable,  pleasant,  pleasing,  charm- 
ing. (Disagreeable.)  Alternating , intermit- 
tent. (Continual.)  Ambassador,  envoy, 
plenipotentiary,  minister.  Amend,  improve, 
correct,  better,  mend.  (Impair.)  Anger,  ire, 
wrath,  indignation,  resentment.  ( Good  nature. ) 
Appropriate,  assume,  ascribe,  arrogate,  usurp. 
Argue,  debate,  dispute,  reason  upon.  Arise, 
flow,  emanate,  spring,  proceed,  rise,  issue.  Art- 
ful, disingenuous,  sly,  tricky,  insincere.  (Can- 
did. ) Artifice , trick,  stratagem,  finesse.  Asso- 
ciation, combination,  company,  partnership, 
society.  Attack,  assail,  assault,  encounter. 
(Defend.)  Audacity,  boldness,  effrontery, 
hardihood.  (Meekness.)  Austere,  rigid,  rigor- 


ous, severe,  stern.  (Dissolute.)  Avaricious, 
niggardly,  miserly,  parsimonious.  (Generous.) 
Aversion,  antipathy,  dislike,  hatred,  repugnance. 
(Affection.)  Awe,  dread,  fear,  reverence. 
(Familiarity.)  Awkward,  clumsy.  (Grace- 
ful.) Axiom,  adage,  aphorism,  apothegm,  by- 
word, maxim,  proverb,  saying,  saw. 

BABBLE,  chatter,  prattle,  prate.  Bad, 
wicked,  evil.  (Good.)  Baffle,  confound,  defeat, 
disconcert.  (Aid,  abet.)  Base,  vile,  mean. 
(Noble.)  Battle,  action,  combat,  engagement. 
Bear,  carry,  convey,  transport.  Bear,  endure, 
suffer,  support.  Beastly,  brutal,  sensual, 
bestial.  Beat , defeat,  overpower,  overthrow, 
rout.  Beautiful,  fine,  handsome,  pretty. 
(Homely,  ugly.)  Becoming,  decent, fit,  seemly, 
suitable.  (Unbecoming.)  Beg,  beseech,  crave, 
entreat,  implore,  solicit,  supplicate.  (Give.) 
Behavior,  carriage,  conduct,  deportment,  de- 
meanor. Belief,  credit,  faith,  trust.  (Doubt.) 
Beneficent,  bountiful,  generous,  liberal,  munifi- 
cent. (Covetous,  miserly.)  Benefit,  favor, 
advantage,  kindness,  civility.  (Injury.)  Benevo- 
lence, beneficence,  benignity,  humanity,  kind- 
ness, tenderness.  (Malevolence.)  Blame,  censure, 
condemn,  reprove,  reproach,  upbraid.  ( Praise. ) 
Blemish,  flaw,  speck,  spot,  stain.  (Ornament.) 
Blind,  sightless,  heedless.  (Far-sighted.)  Blot, 
cancel,  efface,  expunge,  erase,  obliterate.  Bold, 
brave,  daring,  fearless,  intrepid,  undaunted. 
(Timid.)  Border,  brim,  brink,  edge,  margin, 
rim,  verge,  boundary,  confine,  frontier.  Bound, 
circumscribe,  confine,  limit,  restrict.  Brave, 
dare,  defy.  Bravery,  courage,  valor.  (Cow- 
ardice.) Break,  bruise,  crush,  pound,  squeeze. 
Breeze,  blast,  gale,  gust,  hurricane,  storm, 
tempest.  Bright,  clear,  radiant,  shining.  (Dull.) 
Brittle.  Burial , interment,  sepulture.  (Resur- 
rection. ) Business,  avocation,  employment, 
engagement,  occupation,  art,  profession,  trade. 
Bustle,  stir,  tumult,  fuss.  (Quiet.) 

CALAMITY,  disaster,  misfortune,  mischance, 
mishap.  (Good  fortune.)  Calm,  collected, 
composed,  placid,  serene.  ( Stormy,  unsettled. ) 
Capable,  able, competent.  (Incompetent.)  Cap- 
tious, fretful,  cross,  peevish,  petulant.  (Good- 
natured.)  Care,  anxiety,  concern,  solicitude, 
heed,  attention.  (Heedlessness,  negligence.) 
Caress,  kiss,  embrace.  (Spurn,  buffet.)  Car- 
nage, butchery,  massacre,  slaughter.  Cause, 
motive,  reason.  (Effect,  consequence.)  Cease, 
discontinue,  leave  off,  end.  (Continue.)  Cen- 
sure, animadvert,  criticise.  (Praise.)  Certain, 
secure,  sure.  (Doubtful.)  Cessation,  inter- 
mission, rest,  stop.  (Continuance.)  Chance, 
fate,  fortune.  (Design.)  Change,  barter, 
exchange,  substitute.  Changeable , fickle,  incon- 
stant, mutable,  variable.  (Unchangeable.)  Char- 
acter, reputation,  repute,  standing.  Charm, 


SYNONYMS  AND  ANTONYMS 


27 


captivate,  enchant,  enrapture,  fascinate.  Chas- 
tity, purity,  continence,  virtue.  (Lewdness.) 
Cheap , inexpensive,  inferior,  common.  (Dear.) 
Cheerful , gay,  merry,  sprightly.  (Mournful.) 
Chief,  chieftain,  head,  leader.  (Subordinate.) 
Circumstance,  fact,  incident.  Class,  degree, 
order,  rank.  Clear , bright,  lucid,  vivid.  ( Opaque. ) 
Clever , adroit,  dexterous,  expert,  skillful. 
(Stupid.)  Clothed,  clad,  dressed.  (Naked.) 
Coarse,  rude,  rough, unpolished.  (Fine.)  Coax , 
cajole,  fawn,  wheedle.  Cold,  cool,  frigid,  wintry, 
unfeeling,  stoical.  (Warm.)  Color,  dye,  stain, 
tinge.  Colorable,  ostensible,  plausible,  specious. 
Combination,  cabal,  conspiracy,  plot.  Command , 
injunction,  order,  precept.  Commodity , goods, 
merchandise,  ware.  Common,  mean,  ordinary, 
vulgar.  (Uncommon,  extraordinary.)  Compas- 
sion, sympathy,  pity,  clemency.  (Cruelty, 
severity.)  Compel,  force,  oblige,  necessitate. 
(Coax,  lead.)  Compensation,  amends,  recom- 
pense, remuneration,  requital,  reward.  Com- 
pendium',  compend,  abridgment.  (Enlarge- 
ment.) Complain , lament,  murmur,  regret, 
repine.  (Rejoice.)  Comply,  accede,  conform, 
submit,  yield.  (Refuse.)  Compound,  complex. 
(Simple.)  Comprehend,  comprise,  include, 
embrace,  grasp,  understand,  perceive.  (Exclude, 
mistake. ) Comprise , comprehend,  contain, 
embrace,  include . Conceal , hide,  secrete. 
( Uncover. ) Conceive , comprehend,  understand. 
Conclusion,  inference,  deduction.  Condemn, 
censure,  blame,  disapprove.  (Justify,  exon- 
erate. ) Conduct,  direct,  guide,  lead,  gov- 
ern, regulate,  manage.  Confirm,  corroborate, 
approve,  attest.  (Contradict)  Conflict,  com- 
bat, contest,  contention,  struggle.  (Peace,  quiet.) 
Confute,  disprove,  refute,  oppugn.  (Approve.) 
Conquer,  overcome,  subdue,  surmount,  van- 
quish. (Defeat.)  Consequence,  effect,  event, 
issue,  result.  (Cause.)  Consider,  reflect, 
ponder,  weigh.  Consistent,  constant,  compati- 
ble. (Inconsistent.)  Console,  comfort,  solace. 
(Harrow,  worry.)  Constancy,  firmness,  stability, 
steadiness.  (Fickleness.)  Contaminate,  cor- 
rupt, defile,  pollute,  taint.  Contemn,  despise, 
disdain,  scorn.  (Esteem.)  Contemplate,  medi- 
tate, muse.  Contemptible , despicable,  paltry, 
pitiful,  vile,  mean.  (Noble.)  Contend,  con- 
test, dispute,  strive,  struggle,  combat.  Con- 
tinual, constant,  continuous,  perpetual,  inces- 
sant. (Intermittent.)  Continuance,  continua- 
tion, duration.  (Cessation.)  Continue,  per- 
sist, persevere,  pursue,  prosecute.  (Cease.) 
Contradict,  deny,  gainsay,  oppose.  (Confirm.) 
Cool,  cold,  frigid.  (Hot.)  Correct,  rectify, 
reform.  Cost , charge,  expense,  price.  Covet- 
ousness, avavice,  cupidity.  (Beneficence.)  Cow- 
ardice, fear,  timidity,  pusillanimity.  ( Courage. ) 
Crime,  sin,  vice,  misdemeanor.  (Virtue.)  Crim- 
inal, convict,  culprit,  felon,  malefactor.  Crooked, 


bent,  curved,  oblique.  (Straight.)  Cruel,  bar- 
barous, brutal,  inhuman,  savage.  ( Kind. ) Cul- 
tivation, culture,  refinement.  Cursory,  desul- 
tory, hasty,  slight.  (Thorough. ) Custom,  fashion, 
manner,  practice. 

DANGER,  hazard,  peril.  (Safety.)  Dark, 
dismal,  opaque,  obscure,  dim.  (Light.)  Deadly , 
fatal,  destructive,  mortal.  Dear,  beloved,  pre- 
cious, costly,  expensive.  (Despised,  cheap.) 
Death,  departure,  decease,  demise.  (Life.) 
Decay,  decline,  consumption.  (Growth. ) Deceive, 
delude,  impose  upon,  over-reach,  gull,  dupe, 
cheat.  Deceit,  cheat,  imposition,  trick,  delusion, 
guile,  beguilement,  treachery,  sham.  (Truth- 
fulness.) Decide,  determine,  settle,  adjudicate, 
terminate,  resolve.  Decipher,  read,  spell,  inter- 
pret, solve.  Decision,  determination,  conclusion, 
resolution,  firmness.  (Vacillation.)  Declama- 
tion, oratory,  elocution,  harangue,  effusion, 
debate.  Declaration,  avowal,  manifestation, 
statement,  profession.  Decrease,  diminish,  les- 
sen, wane,  decline,  retrench,  curtail,  reduce. 
(Growth.)  Dedicate,  devote,  consecrate  offer, 
set,  apportion.  Deed,  act,  action,  commission, 
achievement,  instrument,  document,  muniment, 
Deem,  judge,  estimate,  consider,  think,  suppose, 
conceive.  Deep,  profound,  subterranean,  sub- 
merged, designing,  abstruse,  learned.  (Shal- 
low.) Deface,  mar,  spoil,  injure,  disfigure. 
(Beautify.)  Default,  lapse,  forfeit,  omission, 
absence,  want,  failure.  Defect,  imperfection, 
flaw,  fault,  blemish.  (Beauty,  improvement.) 
Defend,  guard,  protect,  justify.  Defense,  excuse, 
plea,  vindication,  bulwark,  rampart.  Defer,  delay, 
postpone,  put  off,  prorogue,  adjourn.  (Force, 
expedite.)  Deficient,  short,  wanting,  inade- 
quate, scanty,  incomplete.  (Complete,  perfect.) 
Defile,  v.,  pollute,  corrupt,  sully.  (Beautify.) 
Define , fix,  settle,  determine,  limit.  Defray, 
meet,  liquidate,  pay,  discharge.  Degree,  grade, 
extent,  measure.  Deliberate,  v.,  consider,  medi- 
tate, consult,  ponder,  debate.  Deliberate,  a., 
purposed,  intentional,  designed,  determined. 
(Hasty.)  Delicacy,  nicety,  dainty,  refinement, 
tact,  softness,  modesty.  (Boorishness,  indeli- 
cacy. ) Delicate , tender,  fragile,  dainty,  refined. 
(Coarse.)  Delicious,  sweet,  palatable.  (Nau- 
seous.) Delight,  enjoyment,  pleasure,  happi- 
ness, transport,  ecstasy,  gladness,  rapture,  bliss. 
(Annoyance.)  Deliver,  liberate,  free,  rescue, 
pronounce,  give,  hand  over.  ( Retain. ) Demon- 
strate, prove,  show,  exhibit,  illustrate.  Depart , 
leave,  quit,  decamp,  retire,  withdraw,  vanish. 
(Remain.)  Deprive,  strip,  bereave,  despoil, rob, 
divest.  Depute,  appoint,  commission,  charge, 
intrust,  delegate,  authorize,  accredit.  Derision, 
scorn,  contempt,  contumely,  disrespect.  Deri- 
vation, origin,  source,  beginning,  cause,  ety- 
mology, root.  Describe,  delineate,  portray, 


28 


SYNONYMS  AND  ANTONYMS 


explain,  illustrate,  define,  picture.  Desecrate, 
profane,  secularize,  misuse,  abuse,  pollute. 
(Keep  holy.)  Deserve , merit,  earn,  justify,  win. 
Design , n.,  delineation,  sketch,  drawing,  cunning, 
artfulness,  contrivance.  Desirable , expedient, 
advisable,  valuable,  acceptable,  proper,  judicious, 
beneficial,  profitable,  good.  Desire , n.,  longing, 
affection,  craving.  Desist , cease,  stop,  discon- 
tinue, drop,  abstain,  forbear.  (Continue,  per- 
severe.) Desolate , bereaved,  forlorn,  forsaken, 
deserted,  wild,  waste,  bare,  bleak,  lonely.  (Pleas- 
ant, happy.)  Desperate , wild,  daring,  auda- 
cious, determined,  reckless.  Despised.  Destiny , 
fate,  decree,  doom,  end.  Destructive , detri- 
mental, hurtful,  noxious,  injurious,  deleterious, 
baleful,  baneful,  subversive.  (Creative,  con- 
structive.) Desuetude , disuse,  discontinuance. 
(Maintenance.)  Desultory , rambling,  discur- 
sive, loose,  unmethodical,  superficial,  unsettled, 
erratic,  fitful.  (Thorough.)  Detail,  n.,  par- 
ticular, specification,  minutife.  Detail,  v.,  par- 
ticularize, enumerate,  specify.  (Generalize.) 
Deter,  warn,  stop,  dissuade,  terrify,  scare. 
(Encourage.)  Detriment,  loss,  harm,  injury, 
deterioration.  (Benefit.)  Develop,  unfold, 
amplify,  expand,  enlarge.  Device,  artifice, 
expedient,  contrivance.  Devoid,  void,  wanting, 
destitute,  unendowed,  unprovided.  (Full,  com- 
plete.) Devoted,  attached,  fond,  absorbed, 
dedicated.  Dictate,  prompt,  suggest,  enjoin, 
order,  command.  Dictatorial,  imperative,  impe- 
rious, domineering,  arbitrary,  tyrannical,  over- 
bearing. (Submissive.)  Die,  expire,  depart, 
perish,  decline,  languish,  wane,  sink,  fade,  decay. 
Diet,  food,  victuals,  nourishment,  nutriment, 
sustenance,  fare.  Difference,  separation,  dis- 
agreement, discord,  dissent,  estrangement, 
variety.  Different , various,  manifold,  diverse, 
nlike,  separate,  distinct.  (Similar,  homogene- 
ous.) Difficult,  hard,  intricate,  involved,  per- 
plexing, obscure,  unmanageable.  (Easy.) 
Diffuse,  discursive,  prolix,  diluted,  copious. 
Dignify,  aggrandize,  elevate,  invest,  exalt, 
advance,  promote,  honor.  ( Degrade. ) Dilate, 
stretch,  widen,  expand,  swell,  distend,  enlarge, 
descant,  expatiate.  Dilatory,  tardy,  procrastinat- 
ing, behindhand, lagging,  dawdling.  (Prompt.) 
Diligence , care,  assiduity,  attention,  heed, 
industry.  (Negligence.)  Diminish , lessen, 
reduce,  contract,  curtail,  retrench.  (Increase.) 
Disability , unfitness,  incapacity.  Discern, 
descry,  observe,  recognize,  see,  discriminate, 
separate,  perceive.  Discipline,  order,  strictness, 
training,  coercion,  punishment,  organization. 
(Confusion,  demoralization.)  Discover,  make 
known,  find,  invent,  contrive,  expose,  reveal. 
Discreditable,  shameful,  disgraceful,  scandalous, 
disreputable.  (Creditable.)  Discreet,  cautious, 
prudent,  wary,  judicious.  (Indiscreet.)  Dis- 
crepancy, disagreement,  difference,  variance. 


(Agreement.)  Discrimination,  acuteness,  dis- 
cernment, judgment,  caution.  Disease,  com- 
plaint, malady,  disorder,  ailment,  sickness. 
Disgrace,  n.,  disrepute,  reproach,  dishonor, 
shame,  odium.  (Honor.)  Disgrace,  v.,  debase, 
degrade,  defame,  discredit.  (Exalt.)  Disgust, 
dislike,  distaste,  loathing,  abomination,  abhor- 
rence. (Admiration.)  Dishonest,  unjust, fraud- 
ulent, unfair,  deceitful,  cheating,  deceptive, 
wrongful.  (Honest.)  Dismay,  v.,  terrify, 
frighten,  scare,  daunt,  appal,  dishearten.  (En- 
courage.) Dismay,  n.,  terror,  dread,  fear,  fright. 
(Assurance.)  Dismiss,  send  off,  discharge,  dis- 
card, banish.  (Retain.)  Dispel,  scatter,  drive 
away,  disperse, dissipate.  (Collect.)  Display, 
show,  spread  out,  exhibit,  expose.  ( Hide. ) Dis- 
pose, arrange,  place,  order,  give,  bestow.  Dis- 
pute, v.,  argue,  contest,  contend,  question, 
impugn.  (Assent.)  Dispute,  n.,  argument, 
debate,  controversy,  quarrel,  disagreement. 
(Harmony.)  Dissent,  disagree,  differ,  vary. 
(Assent.)  Distinct , clear,  plain,  obvious,  dif- 
ferent, separate.  ( Obscure,  indistinct. ) Distin- 
guish, perceive,  discern,  mark  out,  divide,  dis- 
criminate. Distinguished,  famous,  glorious, 
far-famed,  noted,  illustrious,  eminent,  celebrated. 
(Obscure,  unknown,  ordinary.)  Distrdct,  per- 
plex, bewilder.  (Calm,  concentrate.)  Dis- 
tribute, allot,  share,  dispense,  apportion,  deal. 
(Collect.)  Disturb,  derange,  discompose,  agi- 
tate, rouse,  interrupt,  confuse,  annoy,  trouble, 
vex,  worry.  (Pacify,  quiet.)  Disuse,  discon- 
tinuance, abolition,  desuetude.  (Use.)  Divide, 
part,  separate,  distribute,  deal  out,  sever,  sunder. 
Divine,  godlike,  holy,  heavenly,  sacred,  a par- 
son, clergyman,  minister.  Do,  effect,  make, 
perform,  accomplish,  finished,  transact.  Docile, 
tractable,  teachable,  compliant,  tame.  (Stub- 
born. ) Doctrine,  tenet,  article  of  belief,  creed, 
dogma,  teaching.  Doleful,  dolorous,  woebegone, 
rueful,  dismal,  piteous.  (Joyous.)  Doom,  n., 
sentence,  verdict,  judgment,  fate,  lot,  destiny. 
Doubt,  n.,  uncertainty,  suspense,  hesitation, 
scruple,  ambiguity.  ( Certainty. ) Draw,  pull, 
haul,  drag,  attract,  inhale,  sketch,  describe. 
Dread,  n.,  fear,  horror,  terror,  alarm,  dismay, 
awe.  ( Boldness,  assurance. ) Dreadful,  fearful, 
frightful,  shocking,  awful,  horrible,  horrid,  ter- 
rific. Dress,  n.,  clothing,  attire,  apparel,  gar- 
ments, costume,  garb,  livery.  Drift,  purpose, 
meaning,  scope,  aim,  tendency,  direction.  Droll, 
funny,  laughable,  comic,  whimsical,  queer, 
amusing.  (Solemn.)  Drown,  inundate,  swamp, 
submerge,  overwhelm,  engulf.  Dry,  a.,  arid, 
parched,  lifeless,  dull,  tedious,  uninteresting, 
meagre.  (Moist,  interesting,  succulent.)  Due, 
owing  to,  attributable  to,  just,  fair,  proper,  debt, 
right.  Dull,  stupid,  gloomy,  sad,  dismal,  com- 
monplace. ( Bright. ) Dunce,  simpleton,  fool, 
ninny,  idiot.  (Sage.)  Durable,  lasting,  per- 


SYNONYMS  AND  ANTONYMS 


29 


manent,  abiding,  continuing.  (Ephemeral,  per- 
ishable.) Dwell,  stay,  stop,  abide,  sojourn, 
linger,  tarry.  Dwindle,  pine,  waste,  diminish, 
decrease,  fall  off.  (Grow.) 

EAGER,  hot,  ardent,  impassioned,  forward, 
impatient.  (Diffident.)  Earn,  acquire,  obtain, 
win,  gain,  achieve.  Earnest,  a.,  ardent,  serious, 
grave,  solemn,  warm.  (Trifling.)  Earnest,  n., 
pledge,  pawn.  Ease,  n.,  comfort,  rest.  (Worry.) 
Ease,  v.,  calm,  alleviate,  allay,  mitigate,  appease, 
assuage,  pacify,  disburden,  rid.  ( Annoy,  worry. ) 
Easy,  light,  comfortable,  unconstrained.  (Dif- 
ficult, hard.)  Eccentric,  irregular,  anomalous, 
singular,  odd,  abnormal,  wayward,  particular, 
strange.  (Regular,  ordinary.)  Economical, 
sparing,  saving,  provident,  thrifty,  frugal,  care- 
ful, niggardly.  (Wasteful.)  Edge,  border, 
brink,  rim,  brim,  margin,  verge.  Efface,  blot 
out,  expunge,  obliterate,  wipe  out,  cancel,  erase. 
Effect,  n.,  consequence,  result,  issue,  event, 
execution,  operation.  Effect,  v.,  accomplish, 
fulfill,  realize,  achieve,  execute,  operate,  com- 
plete. Effective,  efficient,  operative,  serviceable. 
(Vain,  ineffectual,)  Efficacy , efficiency,  energy, 
agency,  instrumentality.  Efficient,  effectual, 
effective,  competent,  capable,  able,  fitted.  Elimi- 
nate, drive  out,  expel,  thrust  out,  eject,  cast  out, 
oust,  dislodge,  banish,  proscribe.  Eloquence, 
oratory,  rhetoric,  declamation.  Elucidate,  make 
plain,  explain,  clear  up,  illustrate.  Elude,  evade, 
escape,  avoid,  shun.  Embarrass , perplex,  en- 
tangle, distress,  trouble.  (Assist.)  Embellish, 
adorn,  decorate,  bedeck,  beautify,  deck.  (Dis- 
figure.) Embolden,  inspirit,  animate,  encour- 
age, cheer,  urge,  impel,  stimulate.  (Discourage. ) 
Eminent,  distinguished,  signal,  conspicuous, 
noted,  prominent,  elevated,  renowned,  famous, 
glorious,  illustrious.  (Obscure,  unknown.) 
Emit,  give  out,  throw  out,  exhale,  discharge, 
vent.  Emotion,  perturbation,  agitation,  trepi- 
dation, tremor,  mental  conflict.  Employ , occupy, 
busy,  take  up  with,  engross.  Employment, 
business,  avocation,  engagement,  office,  func- 
tion, trade,  profession,  occupation,  calling, 
vocation.  Encompass,  v.,  encircle,  surround, 
gird,  beset.  Encounter,  attack,  conflict,  com- 
bat, assault,  onset,  engagement,  battle,  action. 
Encourage , countenance,  sanction,  support, 
foster,  cherish,  inspirit,  embolden,  animate, 
cheer,  incite,  urge,  impel,  stimulate.  (Deter.) 
End,  n.,  aim,  object,  purpose,  result,  conclusion, 
upshot,  close,  expiration,  termination,  extremity, 
sequel.  Endeavor,  attempt,  try,  essay,  strive, 
aim.  Endurance,  continuation,  duration,'  for- 
titude, patience,  resignation.  Endure,  v.,  last, 
continue,  support,  bear,  sustain,  suffer,  brook, 
submit  to,  undergo.  (Perish.)  Enemy,  foe, 
antagonist,  adversary,  opponent.  (Friend.) 
Energetic , industrious,  effectual,  efficacious, 


powerful,  binding,  stringent,  forcible,  nervous. 
(Lazy. ) Engage,  employ,  busy,  occupy,  attract, 
invite,  allure,  entertain,  engross,  take  up,  enlist. 
Engross,  absorb,  take  up,  busy,  occupy,  engage, 
monopolize.  Engulf,  swallow  up,  absorb,  imbibe, 
drown,  submerge,  bury,  entomb,  overwhelm. 
Enjoin , order,  ordain,  appoint,  prescribe.  Enjoy- 
ment, pleasure,  gratification.  (Grief,  sorrow, 
sadness.)  Enlarge , increase,  extend,  augment, 
broaden,  swell.  (Diminish.)  Enlighten,  illum- 
ine, illuminate,  instruct,  inform.  (Befog, 
becloud.)  Enliven,  cheer,  vivify,  stir  up,  ani- 
mate, inspire,  exhilarate.  (Sadden,  quiet.) 
Enmity,  animosity,  hostility,  ill-will,  malicious- 
ness. (Friendship.)  Enormous,  gigantic, 
colossal,  huge,  vast,  immense,  prodigious. 
(Insignificant.)  Enough,  sufficient,  plenty, 
abundance.  (Want.)  Enraged,  infuriated, 
raging,  wrathful.  (Pacified.)  Enrapture , 
enchant,  fascinate,  charm,  captivate,  bewitch. 
(Repel.)  Enroll,  enlist,  list,  register,  record. 
Enterprise,  undertaking,  endeavor,  venture, 
energy.  Enthusiasm,  earnest,  devotion,  zeal, 
ardor.  (Ennui,  lukewarmness.)  Enthusiast , 
fanatic,  visionary.  Equal , equable,  even,  like, 
alike,  uniform.  (Unequal.)  Eradicate,  root 
out,  extirpate,  exterminate.  Erroneous,  incor- 
rect, inaccurate,  inexact.  (Exact.)  Error , 
blunder,  mistake.  (Truth.)  Especially,  chiefly, 
particularly,  principally.  (Generally.)  Essay, 
dissertation,  tract,  treatise.  Establish,  build  up, 
confirm.  (Overthrow.)  Esteem,  regard,  respect. 
(Contempt.)  Estimate,  appraise,  appreciate, 
esteem,  compute,  rate.  Estrangement , abstrac- 
tion, alienation.  Eternal,  endless,  everlasting. 
(Finite.)  Evade,  equivocate, prevaricate.  Even, 
level,  plain,  smooth.  (Uneven.)  Event,  acci- 
dent, adventure,  incident,  occurrence.  Evil,  ill, 
harm,  mischief,  misfortune.  (Good.)  Exact, 
nice,  particular,  punctual.  (Inexact.)  Exalt, 
ennoble,  dignify,  raise.  (Humble.)  Examina- 
tion, investigation,  inquiry,  research,  search, 
scrutiny.  Exceed,  excel,  outdo,  surpass,  tran- 
scend. ( Fall  short. ) Exceptional , uncommon, 
rare,  extraordinary.  (Common.)  Excite , 
awaken,  provoke,  rouse,  stir  up.  (Lull.)  Ex- 
cursion, jaunt,  ramble,  tour,  trip.  Execute, 
fulfill,  perform.  Exempt , free,  cleared.  (Sub- 
ject. ) Exercise,  practice.  Exhaustive,  thorough, 
complete.  (Cursory.)  Exigency,  emergency. 
Experiment,  proof,  trial,  test.  Explain,  ex- 
pound, interpret,  illustrate,  elucidate.  Express, 
declare,  signify,  utter,  tell.  Extend,  reach, 
stretch.  (Abridge.")  Extravagant,  lavish, 
profuse,  prodigal.  (Parsimonious. ) 

FABLE,  apologue,  novel,  romance,  tale. 
Face , visage,  countenance.  Facetious,  pleasant, 
jocular,  jocose.  (Serious.)  Factor,  agent. 
Fail,  to  fall  short,  be  deficient.  (Accomplish.) 


30 


SYNONYMS  AND  ANTONYMS 


Faint,  feeble,  languid.  (Forcible.)  Fair,  clear. 
( Stormy. ) Fair,  equitable,  honest,  reasonable. 
(Unfair.)  Faith,  creed.  (Unbelief,  infidelity). 
Faithful,  true,  loyal,  constant.  (Faithless.) 
Faithless , perfidious,  treacherous.  (Faithful.) 
Fall,  drop,  droop,  sink,  tumble.  (Rise.)  Fame, 
renown,  reputation.  Famous,  celebrated,  re- 
nowned, illustrious.  (Obscure.)  Fanciful, 
capricious,  fantastical,  whimsical.  Fancy,  im- 
agination. Fast,  rapid,  quick,  fleet,  expeditious. 
(Slow.)  Fatigue,  weariness,  lassitude.  (Vigor.) 
Fear,  timidity,  timorousness.  (Bravery.)  Feel- 
ing, sensation,  sense.  Feeling , sensibility,  sus- 
ceptibility. (Insensibility.)  Ferocious,  fierce, 
savage,  wild,  barbarous.  ( Mild. ) Fertile, 
fruitful,  prolific,  plenteous,  productive.  (Sterile.) 
Fiction,  falsehood, fabrication.  (Fact.)  Figure, 
allegory,  emblem,  metaphor,  symbol,  picture, 
type.  Find,  descry,  discover,  espy.  (Lose, 
overlook.)  Fine,  a.,  delicate,  nice.  (Coarse.) 
Fine,  n.,  forfeit,  forfeiture,  mulct,  penalty.  Fire, 
glow,  heat,  warmth.  Firm,  constant,  solid, 
steadfast,  fixed,  stable.  (Weak.)  First,  fore- 
most, chief,  earliest.  (Last.)  Fit,  accommodate, 
adapt,  adjust,  suit.  Fix,  determine,  establish, 
settle,  limit.  Flame,  blaze,  flare,  flash,  glare. 
Flat,  level,  even.  Flexible,  pliant,  pliable, 
ductile,  supple.  (Inflexible.)  Flourish,  pros- 
per, thrive.  (Decay.)  Fluctuating,  wavering, 
hesitating,  oscillating,  vacillating,  change. 
(Firm,  steadfast,  decided.)  Fluent,  flowing, 
glib,  voluble,  unembarrassed,  ready.  (Hesitat- 
ing.) Folks,  persons,  people,  individuals. 
Follow,  succeed,  ensue,  imitate,  copy,  pursue. 
Follower,  partisan,  disciple,  adherent,  retainer, 
pursurer,  successor.  Folly,  silliness,  foolish- 
ness, imbecility,  weakness.  (Wisdom.)  Fond, 
enamored,  attached,  affectionate.  (Distant.) 
Fondness,  affection,  attachment,  kindness,  love. 
(Aversion.)  Foolhardy,  venturesome,  incau- 
tious, hasty,  adventurous,  rash.  (Cautious.) 
Foolish,  simple,  silly,  irrational,  brainless,  im- 
becile, crazy,  absurd,  preposterous,  ridiculous, 
nonsensical.  (Wise,  discreet.)  Fop,  dandy, 
dude,  beau,  coxcomb,  puppy,  jackanapes. 
(Gentleman.)  Forbear,  abstain,  refrain,  with- 
hold. Force , n.,  strength,  vigor,  dint,  might, 
energy,  power,  violence,  army,  host.  Force,  v., 
compel.  (Persuade.)  Forecast,  forethought, 
foresight,  premeditation,  prognostication.  Fore- 
go, quit,  relinquish,  let  go,  waive.  Foregoing, 
antecedent,  anterior,  preceding,  previous,  prior, 
former.  Forerunner,  herald,  harbinger,  pre- 
cursor, omen.  Foresight,  forethought,  forecast, 
premeditation.  Forge,  coin,  invent,  frame,  feign, 
fabricate,  counterfeit.  Forgive,  pardon,  remit, 
absolve,  acquit,  excuse,  except.  Forlorn,  for- 
saken, abandoned,  deserted,  desolate,  lone,  lone- 
some. Form,  n.,  ceremony,  solemnity,  observ- 
ance, rite,  figure,  shape,  conformation,  fashion, 


appearance,  representation,  semblance.  Form,  v., 
make,  create,  produce,  constitute,  arrange, 
fashion,  mould,  shape.  Formal,  ceremonious, 
precise,  exact,  stiff,  methodical,  affected.  (In- 
formal, natural. ) Former,  antecedent,  anterior, 
previous,  prior,  preceding,  foregoing.  Forsaken, 
abandoned,  forlorn,  deserted,  desolate,  lone, 
lonesome.  Forthwith,  immediately,  directly, 
instantly,  instantaneously.  (Anon.)  Fortitude, 
endurance,  resolution,  fearlessness,  dauntless- 
ness. (Weakness.)  Fortunate,  lucky,  happy, 
auspicious,  prosperous,  successful.  (Unfortu- 
nate.) Fortune,  chance,  fate,  luck,  doom, 
destiny,  property,  possession,  riches.  Foster, 
cherish,  nurse, tend,  harbor, nurture.  (Neglect.) 
Foul,  impure,  nasty,  filthy,  dirty,  unclean, 
defiled.  (Pure,  clean.)  Fractious,  cross, 
captious,  petulant,  touchy,  testy,  peevish,  fret- 
ful, splenetic.  (Tractable.)  Fragile,  brittle, 
frail,  delicate,  feeble.  (Strong.)  Fragments , 
pieces,  scraps,  chips,  leavings,  remains,  remnants. 
Frailty , weakness,  failing,  foible,  imperfection, 
fault,  blemish.  (Strength.)  Frame,  v.,  con- 
struct, invent,  coin,  fabricate,  forge,  mold,  feign, 
make,  compose.  Franchise,  right,  exemption, 
immunity,  privilege,  freedom,  suffrage.  Frank, 
artless,  candid,  sincere,  free,  easy,  familiar,  open, 
ingenuous,  plain.  (Tricky,  insincere.)  Frantic, 
distracted,  mad,  furious,  raving,  frenzied. 
(Quiet,  subdued.)  Fraud,  deceit,  deception, 
duplicity,  guile,  cheat,  imposition.  (Honesty.) 
Freak,  fancy,  humor,  vagary,  whim,  caprice, 
crotchet.  (Purpose,  resolution.)  Free,  a., 
liberal,  generous,  bountiful,  bounteous,  munifi- 
cent, frank,  artless,  candid,  familiar,  open,  inde- 
pendent, unconfined,  unreserved,  unrestricted, 
exempt,  clear,  loose,  easy,  careless.  (Slavish, 
stingy,  artful,  costly.)  Free,  v.,  release,  set  free, 
deliver,  rescue,  liberate,  enfranchise,  affranchise, 
emancipate, exempt.  (Enslave, bind.)  Freedom, 
liberty,  independence,  unrestraint,  familiarity, 
license,  franchise,  exemption,  privilege. 
(Slavery.)  Frequent,  often,  common,  usual, 
general.  (Rare.)  Fret,  gall,  chafe,  agitate, 
irritate,  vex.  Friendly,  amicable,  social, 
sociable.  (Distant,  reserved,  cool.)  Frightful, 
fearful,  dreadful,  dire,  direful,  terrific,  awful, 
horrible,  horrid.  Frivolous,  trifling,  trivial, 
petty.  ( Serious,  earnest. ) Frugal,  provident, 
economical,  saving.  (Wasteful,  extravagant.) 
Fruitful , fertile,  prolific,  productive,  abundant, 
plentiful,  plenteous.  (Barren,  sterile.)  Fruit- 
less, vain,  useless,  idle,  abortive,  bootless, 
unavailing,  without  avail.  Frustrate,  defeat, 
foil,  balk,  disappoint.  Fulfill,  accomplish,  effect, 
complete.  Fidly,  completely,  abundantly,  per- 
fectly. Fulsome , coarse,  gross,  sickening,  offen- 
sive, rank.  ( Moderate. ) Furious,  violent, 
boisterous,  vehement,  dashing,  sweeping,  roll- 
ing, impetuous,  frantic,  distracted,  stormy, 


SYNONYMS  AND  ANTONYMS 


31 


angry,  raging,  fierce.  (Calm.)  Futile,  trifling, 
trivial,  frivolous,  useless.  (Effective.) 

GAIN,  n.,  profit,  emolument,  advantage,  bene- 
fit, winnings,  earnings.  (Loss.)  Gain , v.,  get, 
acquire,  obtain,  attain,  procure,  earn,  win, 
achieve,  reap,  realize,  reach.  (Lose.)  Gallant, 
brave,  bold,  courageous,  gay,  fine,  showy, 
intrepid,  fearless,  heroic.  Galling,  chafing, 
irritating,  vexing.  (Soothing.)  Game,  play, 
pastime,  diversion,  sport,  amusement.  Gang , 
band,  horde,  company,  troop,  crew.  Gap, 
breach,  chasm,  hollow,  cavity,  cleft,  crevice,  rift, 
chink.  Garnish,  embellish,  adorn,  beautify, 
deck,  decorate.  Gather,  pick,  cull,  assemble, 
muster,  infer,  collect.  (Scatter.)  Gaudy,  showy, 
flashy,  tawdry,  gay,  glittering,  bespangled. 
(Sombre.)  Gaunt,  emaciated,  scraggy,  skinny, 
meagre,  lank,  attenuated,  spare,  lean,  thin. 
(Well-fed.)  Gay,  cheerful,  merry,  lively,  jolly, 
sprightly,  blithe.  (Solemn.)  Generate,  form, 
make,  beget,  produce.  Generation,  formation, 
race,  breed,  stock,  kind,  age,  era.  Generous, 
beneficent,  noble,  honorable,  bountiful,  liberal, 
free.  (Niggardly.)  Genial,  cordial,  hearty, 
festive,  joyous.  (Distant,  cold. ) Genius,  intel- 
lect, invention,  talent,  taste,  nature,  character, 
adept.  Genteel,  refined,  polished,  fashionable, 
polite,  well-bred.  (Boorish.)  Gentle,  placid, 
mild,  bland,  meek,  tame,  docile.  (Rough, 
uncouth. ) Genuine,  real,  true,  unaffected, 
sincere.  ( False. ) Gesture , attitude,  action, 
posture.  Get,  obtain,  earn,  gain,  attain,  procure, 
achieve.  Ghastly,  pallid,  wan,  hideous,  grim, 
shocking.  Ghost,  spectre,  sprite,  apparition, 
shade,  phantom.  Gibe,  scoff,  sneer,  flout,  jeer, 
mock,  taunt,  deride.  Giddy , unsteady,  flighty, 
thoughtless.  (Steady.)  Gift,  donation,  bene- 
faction, grant,  alms,  gratuity,  boon,  present, 
faculty,  talent.  (Purchase.)  Gigantic,  co- 
lossal, huge,  enormous,  vast,  prodigious, 
immense.  (Diminutive.)  Give,  grant,  bestow, 
confer,  yield,  impart.  Glad,  pleased,  cheerful, 
joyful,  gladsome,  gratified,  cheering.  (Sad.) 
Gleam,  glimmer,  glance,  glitter,  shine,  flash. 
Glee,  gayety,  merriment,  mirth,  joviality,  joy, 
hilarity.  (Sorrow.)  Glide,  slip,  slide,  run, 
roll  on.  Glimmer,  v.,  gleam,  flicker,  glitter. 
Glimpse,  glance,  look,  glint.  Glitter,  gleam, 
shine,  glisten,  glister,  radiate.  Gloom , cloud, 
darkness,  dimness,  blackness,  dullness,  sadness. 
(Light,  brightness,  joy.)  Gloomy,  lowering, 
lurid,  dim,  dusky,  sad,  glum.  (Bright,  clear.) 
Glorify,  magnify,  celebrate,  adore,  exalt. 
Glorious,  famous,  renowned,  distinguished, 
noble,  exalted.  (Infamous.)  Glory,  honor, 
fame,  renown,  splendor,  grandeur.  (Infamy.) 
Glut,  gorge,  stuff,  cram,  cloy,  satiate,  block  up. 
Go,  depart,  proceed,  move,  budge,  stir.  God, 
Creator,  Lord,  Almighty,  Jehovah,  Omnipotence, 


Providence.  Godly,  righteous,  devout,  holy, 
pious,  religious.  Good,  benefit,  weal,  advantage, 
profit,  boon.  (Evil.)  Good,  a.,  virtuous,  right- 
eous, upright,  just,  true.  (Wicked,  bad.)  Gorge, 
glut,  fill,  cram,  stuff,  satiate.  Gorgeous,  superb, 
grand,  magnificent,  splendid.  (Plain,  simple.) 
Govern,  rule,  direct,  manage,  command.  Gov- 
ernment, rule,  state,  control,  sway.  Graceful, 
becoming,  comely,  elegant,  beautiful.  (Awk- 
ward.) Gracious,  merciful,  kindly,  beneficent. 
Gradual,  slow,  progressive.  (Sudden.)  Grand, 
majestic,  stately,  dignified,  lofty,  elevated, 
exalted,  splendid,  gorgeous,  superb,  magnificent, 
sublime,  pompous.  (Shabby.)  Grant,  bestow, 
impart,  give,  yield,  cede,  allow,  confer,  invest. 
Grant,  gift,  boon,  donation.  Graphic,  forcible, 
telling,  picturesque,  vivid,  pictorial.  Grasp, 
catch,  seize,  gripe,  clasp,  grapple.  Grate- 
ful, agreeable,  pleasing,  welcome,  thankful. 
(Harsh.)  Gratification,  enjoyment,  pleasure, 
delight,  reward.  (Disappointment.)  Grave, 
a.,  serious,  sedate,  solemn,  sober,  pressing, 
heavy.  (Giddy.)  Grave,  n.,  tomb,  sepul- 
chre, vault.  Great , big,  huge,  large,  majestic, 
vast,  grand,  noble,  august.  ( Small. ) Greedi- 
ness, avidity,  eagerness,  voracity.  (Gener- 
osity.) Grief,  affliction,  sorrow,  trial,  woe, 
tribulation.  (Joy.)  Grieve,  mourn,  lament, 
sorrow,  pain,  hurt,  wound,  bewail.  (Rejoice.) 
Grievous,  painful,  afflicting,  heavy,  baleful, 
unhappy.  Grind,  crush,  oppress,  grate,  harass, 
afflict.  Grisly,  terrible,  hideous,  grim,  ghastly, 
dreadful.  (Pleasing.)  Gross,  coarse,  out- 
rageous, unseemly,  shameful,  indelicate.  (Deli- 
cate. ) Group,  assembly,  cluster,  collection, 
clump,  order,  class.  Grovel,  crawl,  cringe, 
fawn,  sneak.  Groiv,  increase,  vegetate,  expand, 
advance.  (Decay,  diminution.)  Grow l,  grum- 
ble, snarl,  murmur,  complain.  Grudge,  malice, 
rancor,  spite,  pique,  hatred,  aversion.  Gruff, 
rough,  rugged,  blunt,  rude,  harsh,  surly,  bearish. 
(Pleasant.)  Guile , deceit,  fraud.  (Candor.) 
Guiltless,  harmless,  innocent.  Guilty,  culpable, 
sinful,  criminal. 

HABIT,  custom,  practice.  Hail,  accost,  ad- 
dress, greet,  salute,  welcome.  Happiness, 
beatitude,  blessedness,  bliss,  felicity.  (Unhap- 
piness.) Harbor,  haven,  port.  Hard,  firm, 
solid.  (Soft.)  Hard,  arduous,  difficult.  (Easy.) 
Harm,  injury,  hurt,  wrong,  infliction.  (Benefit. ) 
Harmless,  safe,  innocuous,  innocent.  (Hurt- 
ful.) Harsh,  rough,  rigorous,  severe,  gruff, 
morose.  (Gentle.)  Hasten,  accelerate,  dis- 
patch, expedite,  speed.  (Delay.)  Hasty,  hur- 
ried, ill-advised.  (Deliberate.)  Hateful,  odious, 
detestable.  (Lovable.)  Hatred , enmity,  ill- 
will,  rancor.  (Friendship.)  Haughtiness , 
arrogance,  pride.  (Modesty.)  Haughty,  arro- 
gant, disdainful,  supercilious,  proud.  Hazard, 


SYNONYMS  AND  ANTONYMS 


risk,  venture.  Healthy , salubrious,  salutary, 
wholesome.  (Unhealthy.)  Heap,  accumulate, 
amass,  pile.  Hearty , a.,  cordial,  sincere,  warm. 
(Insincere.)  Heavy , burdensome,  ponderous, 
weighty.  (Light.)  Heed , care,  attention. 

Heighten , enhance,  exalt,  elevate,  raise.  Hein- 
ous, atrocious,  flagitious,  flagrant.  (Venial.) 
Help , aid,  assist,  relieve,  succor.  (Hinder.) 
Heretic , sectary,  sectarian,  schismatic,  dissenter, 
non-conformist.  Hesitate , falter,  stammer, 
stutter.  Hideous , grim,  ghastly,  grisly. 
( Beautiful. ) High , lofty,  tall,  elevated.  ( Deep. ) 
Hinder , impede,  obstruct,  prevent.  (Help.) 
Hint , allude,  refer,  suggest,  intimate,  insinuate. 
Hold , detain,  keep,  retain.  Holiness , sanctity, 

piety,  sacredness.  Holy , devout,  pious,  relig- 
ious. Homely,  plain,  ugly,  coarse.  (Beautiful.) 
Honesty,  integrity,  probity,  uprightness.  (Dis- 
honesty.) Honor,  v.,  respect,  reverence,  esteem. 
(Dishonor.)  Hope,  confidence,  expectation, 
trust.  Hopeless,  desperate.  Hof,  ardent,  burn- 
ing, fiery.  (Cold.)  However,  nevertheless, 
notwithstanding,  yet.  Humble,  modest,  sub- 
missive, plain,  unostentatious,  simple. 
(Haughty.)  Humble,  degrade,  humiliate, 
mortify,  abase.  (Exalt.)  Humor,  mood, 
temper.  Hunt,  seek,  chase.  Hurtful,  noxious, 
pernicious.  (Beneficial.)  Husbandry,  culti- 
vation, tillage.  Hypocrite , dissembler,  impos- 
tor, canter.  Hypothesis,  theory,  supposition. 

IDEA,  thought,  imagination.  Ideal,  imagin- 
ary, fancied.  (Actual.)  Idle,  indolent,  lazy. 
(Industrious.)  Ignominious,  shameful,  scan- 
dalous, infamous.  (Honorable.)  Ignominy, 
shame,  disgrace,  obloquy,  infamy,  reproach. 
Ignorant , unlearned,  illiterate,  uninformed,  un- 
educated. (Knowing.)  Ill,  n.,  evil,  wicked- 
ness, misfortune,  mischief,  harm.  ( Good. ) III, 
a.,  sick,  indisposed,  unwell,  diseased.  (Well.) 
Ill-tempered,  crabbed,  sour,  surly,  acrimonious. 
(Good-natured.)  Ill-will,  enmity,  hatred, 
antipathy.  (Good-will.)  Illegal,  unlawful, 
illicit,  contraband,  illegitimate.  (Legal.)  Il- 
limitable, boundless,  immeasurable,  unlimited, 
infinite.  Illiterate,  unlettered,  unlearned,  un- 
taught, uninstructed.  (Learned,  educated.) 
Illusion , fallacy,  deception,  phantasm.  Illusory, 
imaginary,  chimerical,  visionary.  (Beal.)  Illus- 
trate, explain,  elucidate,  clear.  Illustrious , 
celebrated,  noble,  eminent,  famous,  renowned. 
( Obscure. ) Image,  likeness,  picture,  representa- 
tion, effigy.  Imaginary,  ideal,  fanciful,  illusory. 
( Beal. ) Imagine,  conceive,  fancy,  apprehend, 
think,  presume.  Imbecility , silliness,  senility, 
dotage.  Imitate,  copy,  ape,  mimic,  mock, 
counterfeit.  Immaculate , unspotted,  spotless, 
unsullied,  stainless.  (Soiled.)  Immediate, 
pressing,  instant,  next,  proximate.  Immediately, 
instantly,  forthwith,  directly,  presently.  Im- 


mense, vast,  enormous,  huge,  prodigious,  mon- 
strous. Immunity,  privilege,  prerogative,  ex- 
emption. Impair , injure,  diminish,  decrease. 
Impart,  reveal,  divulge,  disclose,  discover, 
bestow,  afford.  Impartial,  just,  equitable,  un- 
biased. (Partial.)  Impassioned,  glowing, 
burning,  fiery,  vehement,  intense.  Impeach, 
accuse,  charge,  arraign,  censure.  Impede, 
hinder,  retard,  obstruct,  prevent.  (Help.)  Im- 
pediment, obstruction,  hindrance,  obstacle, 
barrier.  (Aid.)  Impel,  animate,  induce,  incite, 
instigate,  embolden.  (Betard.)  Impending , 
imminent,  threatening.  Imperative , command- 
ing, authoritative,  despotic.  Imperfection,  fault, 
blemish,  defect,  vice.  Imperil , endanger, 
hazard,  jeopardize.  Imperious,  commanding, 
dictatorial,  authoritative,  imperative,  lordly, 
overbearing,  domineering.  Impertinent , in- 

trusive, meddling,  officious,  rude,  saucy,  impu- 
dent, insolent.  Impetuous,  violent,  boisterous, 
furious,  vehement.  (Calm.)  Impious , profane, 
irreligious,  godless.  (Beverent.)  Implicate, 
involve,  entangle,  embarrass,  compromise. 
Imply,  involve,  comprise,  infold,  import,  denote, 
signify.  Importance , signification,  significance, 
avail,  consequence,  weight,  gravity,  moment. 
Imposing,  impressive,  striking,  majestic,  august, 
noble,  grand.  (Insignificant.)  Impotence, 
weakness,  incapacity,  infirmity,  frailty,  feeble- 
ness. (Power.)  Impotent,  weak,  feeble,  help- 
less, enfeebled,  nerveless, infirm.  (Strong.)  Im- 
pressive, stirring,  forcible,  exciting,  affecting, 
moving.  Imprison , incarcerate,  shut  up,  im- 
mure, confine.  (Liberate.)  Imprisonment, 
captivity,  durance.  Improve,  amend,  better, 
mend,  reform,  rectify,  ameliorate,  apply,  use, 
employ.  (Deteriorate.)  Improvident , care- 
less, incautious,  imprudent,  prodigal,  wasteful, 
reckless,  rash.  (Thrifty.)  Impudence , assur- 
ance, impertinence,  confidence,  insolence,  rude- 
ness. Impudent,  saucy,  brazen,  bold,  imperti- 
nent, forward,  rude,  insolent,  immodest,  shame- 
less. Impulse , incentive,  incitement,  motive, 
instigation.  Impulsive,  rash,  hasty,  forcible, 
violent.  (Deliberate.)  Imputation , blame, 
censure,  reproach,  charge,  accusation.  Inad- 
vertency, error,  oversight,  blunder,  inattention, 
carelessness,  negligence.  Incentive , motive,  in- 
ducement, impulse.  Incite,  instigate,  excite, 
provoke,  stimulate,  encourage,  urge,  impel. 
Inclination , leaning,  slope,  disposition,  tend- 
ency, bent,  bias,  affection,  attachment,  wish, 
likiDg,  desire.  (Aversion.)  Incline,  v.,  slope, 
lean,  slant,  tend,  bend,  turn,  bias,  dispose.  In- 
close, surround,  shut  in,  fence  in,  cover,  wrap. 
Include,  comprehend,  comprise,  contain,  em- 
brace, take  in.  Incommode,  annoy,  plague, 
molest,  disturb,  inconvenience,  trouble.  (Ac- 
commodate.) Incompetent , incapable,  unable, 
inadequate,  insufficient.  ( Competent. N In- 


SYNONYMS  AND  ANTONYMS 


33 


crease,  v.,  extend,  enlarge,  augment,  dilate,  ex- 
pand, amplify,  raise,  enhance,  aggravate,  mag- 
nify, grow.  (Diminish.)  Increase , n.,  aug- 
mentation, accession,  addition,  enlargement, 
extension.  (Decrease.)  Incumbent,  obligatory. 
Indefinite , vague,  uncertain,  unsettled,  loose, 
lax.  (Definite.)  Indicate , point  out,  show, 
mark.  Indifference , apathy,  carelessness,  list- 
lessness, insensibility.  (Application,  assiduity.) 
Indigence,  want,  neediness,  penury,  poverty, 
destitution,  privation.  (Affluence.)  Indigna- 
tion, anger,  wrath,  ire,  resentment.  Indignity , 
insult,  affront,  outrage,  obloquy,  opprobrium, 
reproach,  ignominy.  (Honor.)  Indiscrimin- 
ate, promiscuous,  chance,  indistinct,  confused. 
(Select,  chosen.)  Indispensable , essential, 
necessary,  requisite,  expedient.  (Unnecessary, 
supernumerary. ) Indisputable , undeniable, 
undoubted,  incontestable,  indubitable,  unques- 
tionable, sure,  infallible.  Indorse,  ratify,  con- 
firm, superscribe.  Indulge,  foster,  cherish, 
fondle.  (Deny.)  Ineffectual,  vain,  useless, 
unavailing,  fruitless  abortive,  inoperative. 
(Effective.)  Inequality , disparity,  dispropor- 
tion, dissimilarity1',  unevenness.  (Equality.) 
Inevitable,  unavoidable,  not  to  be  avoided,  cer- 
tain. Infamous,  scandalous,  shameful,  igno- 
minious, opprobrious,  disgraceful.  ( Honorable. ) 
Inference , deduction,  corollary,  conclusion,  con- 
sequence. Infernal , diabolical,  fiendish,  devil- 
ish, hellish.  Infest,  annoy,  plague,  harass,  dis- 
turb. Infirm,  week,  feeble, enfeebled.  (Robust.) 
Inflame,  anger,  irritate,  enrage,  chafe,  incense, 
nettle,  aggravate,  embitter,  exasperate.  (Allay, 
soothe.)  Influence,  v.,  bias,  sway,  prejudice, 
prepossess.  Influence,  n.,  credit,  favor,  reputa- 
tion, character,  weight,  authority,  sway,  ascend- 
ency. Infringe , invade,  intrude,  contravene, 
break,  transgress,  violate.  Ingenuous,  artless^ 
candid,  generous,  open,  frank,  plain,  sincere. 
(Crafty.)  Inhuman , cruel,  brutal,  savage, 
barbarous,  ruthless,  merciless,  ferocious. 
(Humane.)  Iniquity , injustice,  wrong,  griev- 
ance. Injure , damage,  hurt,  deteriorate,  wrong, 
aggrieve,  harm,  spoil,  mar,  sully.  (Benefit.) 
Injurious , hurtful,  baneful,  pernicious,  dele- 
terious, noxious,  prejudicial,  wrongful,  damag- 
ing. (Beneficial.)  Injustice,  wrong,  iniquity, 
grievance.  (Right.)  Innocent,  guiltless,  sin- 
less, harmless,  inoffensive,  innoxious.  (Guilty.) 
Innocuous , harmless,  safe,  innocent.  (Hurtful.) 
Inordinate , intemperate,  irregular,  disorderly, 
excessive,  immoderate.  (Moderate.)  Inquiry, 
investigation,  examination,  research,  scrutiny, 
disquisition,  question,  query,  interrogation. 
Inquisitive , prying,  peeping,  curious,  peering. 
Insane , mad,  deranged,  delirious,  demented. 
( Sane. ) Insanity , madness,  mental  aberration, 
lunacy,  delirium.  (Sanity.)  Insinuate,  hint, 
intimate,  suggest,  infuse,  introduce,  ingratiate. 

3 


Insipid , dull,  flat,  mawkish,  tasteless,  vapid,  in- 
animate, lifeless.  (Bright,  sparkling.)  Insolent , 
rude,  saucy,  pert,  impertinent,  abusive,  scurril- 
ous, opprobrious,  insulting,  offensive . Inspire , 
animate,  exhilarate,  enliven,  cheer,  breathe, 
inhale.  Instability , mutability,  fickleness, 
mutableness,  wavering.  (Stability,  firmness.) 
Instigate , stir  up,  persuade,  animate,  incite, 
urge,  stimulate,  encourage.  Instil , implant,  in- 
culcate, infuse,  insinuate.  Instruct , inform, 
teach,  educate,  enlighten,  initiate.  Instru- 
mental, conducive,  assistant,  . helping, 
ministerial.  Insufficiency , inadequacy,  incom- 
petency, incapability,  deficiency,  lack.  Insult , 
affront, outrage, indignity,  blasphemy.  (Honor.) 
Insulting,  insolent,  rude,  saucy,  impertinent, 
abusive.  Integrity , uprightness,  honesty,  pro- 
bity, entirety,  entireness,  completeness,  recti- 
tude, purity.  (Dishonesty.)  Intellect , under- 
standing, sense,  brains,  mind,  intelligence, 
ability,  talent,  genius.  (Body.)  Intellectual, 
mental,  ideal,  metaphysical.  (Brutal.)  Intel- 
ligible, clear,  obvious,  plain,  distinct.  (Ab- 
struse.) Intemperate , immoderate,  excessive, 
drunken,  nimious,  inordinate.  (Temperate.) 
Intense , ardent,  earnest,  glowing,  fervid,  burn- 
ing, vehement.  Intent , design,  purpose,  inten- 
tion, drift,  view,  aim,  purport,  meaning. 
Intercourse,  commerce,  connection,  intimacy, 
acquaintance.  Interdict , forbid,  prohibit,  inhibit, 
proscribe,  debar,  restrain  from.  (Allow.)  Inter- 
fere, meddle,  intermeddle,  interpose.  Inter- 
minable, endless,  interminate,  infinite,  unlimi- 
ted, illimitable,  boundless,  limitless.  (Brief, 
concise.)  Interpose,  intercede,  arbitrate, 
mediate,  interfere,  meddle.  Interpret,  explain, 
expound,  elucidate,  unfold,  decipher.  Intimate, 
hint,  suggest,  insinuate,  express,  signify,  impart, 
tell.  Intimidate , dishearten,  alarm,  frighten, 
scare,  appal,  daunt,  cow,  browbeat.  (Encour- 
age. ) Intolerable , insufferable,  unbearable,  in- 
supportable, unendurable.  Intrepid , bold,  brave, 
daring,  fearless,  dauntless,  undaunted,  cour- 
ageous, valorous,  valiant,  heroic,  gallant,  chival- 
rous, doughty.  (Cowardly,  faint-hearted.)  In- 
trigue, plot,  cabal,  conspiracy,  combination, 
artifice,  ruse,  amour.  Intrinsic,  real,  true,  gen- 
uine, sterling,  native,  natural.  (Extrinsic.)  In- 
validate, quash,  cancel,  overthrow,  vacate1, 
nullify,  annul.  Invasion , incursion,  irruption, 
inroad,  aggression,  raid,  fray.  Invective,  abuse, 
reproach,  railing,  censure,  sarcasm,  satire. 
Invent,  devise*  contrive,  frame,  find  out,  dis- 
cover, design.  Investigation,  examination, 
search,  inquiry,  research,  scrutiny.  Inveterate, 
confirmed,  chronic,  malignant.  (Inchoate.) 
Invidious , envious,  hateful,  odious,  malignant. 
Invigorate,  brace,  harden,  nerve,  strengthen, 
fortify.  (Enervate.)  Invincible , unconquer- 
able, impregnable,  insurmountable.  Invisible, 


34 


SYNONYMS  AND  ANTONYMS 


unseen,  imperceptible,  impalpable,  unperceivable. 
Invite , ask,  call,  bid,  request,  allure,  attract, 
solicit.  Invoke,  invocate,  call  upon,  appeal, 
refer,  implore,  beseech.  Involve,  implicate, 
entangle,  compromise,  envelop.  Irksome , weari- 
some tiresome,  tedious,  annoying.  (Pleasant.) 
Irony , sarcasm,  satire,  ridicule,  raillery.  Irra- 
tional, foolish,  silly,  imbecile,  brutish,  absurd, 
ridiculous.  (Rational.)  Irregular , eccentric, 

anomalous,  inordinate,  intemperate.  (Regular.) 
Irreligious,  profane,  godless,  impious,  sacri- 
legious, desecrating.  Irreproachable,  blame- 
less, spotless,  irreprovable.  Irresistible,  resist- 
less, irrepressible.  Irresolute , wavering,  unde- 
termined, undecided,  vacillating.  (Determined.) 
Irritable , excitable,  irascible,  susceptible,  sensi- 
tive. (Calm.)  Irritate,  aggravate,  worry, 
embitter,  madden,  exasperate.  Issue , v.,  emerge, 
rise,  proceed,  flow,  spring,  emanate.  Issue,  n., 
end,  upshot,  effect,  result,  offspring,  progeny. 

JADE,  harass,  weary,  tire,  worry.  Jangle , 
wrangle,  conflict,  disagree.  Jarring , conflicting, 
discordant,  inconsonant,  inconsistent.  Jaunt, 
ramble,  excursion,  trip.  Jealousy,  suspicion, 
envy.  Jeopard , hazard,  peril,  endanger.  Jest, 
joke,  sport,  divert,  make  game  of.  Journey, 
travel,  tour,  passage.  Joy,  gladness,  mirth, 
delight.  (Grief.)  Judge,  justice,  referee, 
arbitrator.  Joyful,  glad,  rejoicing,  exultant. 
(Mournful.)  Judgment , discernment,  discrim- 
ination, understanding.  Justice , equity,  right. 
Justice  is  right  as  established  by  law;  equity 
according  to  the  circumstances  of  each  particu- 
lar case.  (Injustice.)  Justness,  accuracy,  cor- 
rectness, precision. 

KEEP,  preserve,  save.  (Abandon.)  Kill, 
assassinate,  murder,  slay.  Kindred,  affinity, 
consanguinity,  relationship.  Knowledge,  eru- 
dition, learning,  science.  (Ignorance.) 

LABOR,  toil,  work,  effort,  drudgery.  (Idle- 
ness.) Lack,  need,  deficiency,  scarcity,  insuf- 
ficiency. (Plenty.)  Lament , mourn,  grieve, 
weep.  (Rejoice.)  Language,  dialect,  idiom, 
speech,  tongue.  Lascivious,  loose,  unchaste, 
lustful,  lewd,  lecherous.  ( Chaste. ) Last,  final, 
latest,  ultimate.  (First.)  Laudable,  commend- 
able, praiseworthy.  (Blamable.)  Laughable, 
comical,  droll,  ludicrous.  (Serious.)  Lawful, 
legal,  legitimate,  licit.  ( Illegal. ) Lead,  con- 
duct, guide.  (Follow.)  Lean,  meager.  (Fat.) 
Learned,  erudite,  scholarly.  ( Ignorant. ) Leave, 
v.,  quit,  relinquish.  Leave,  n.,  liberty,  permis- 
sion, license.  (Prohibition.)  Life,  existence, 
animation,  spirit,  vivacity.  (Death.)  Lifeless, 
dead,  inanimate.  Lift , erect,  elevate,  exalt, 
raise.  (Lower.)  Light,  clear,  bright.  (Dark.) 
Lightness,  flightiness,  giddiness,  levity,  vola- 
tility, (Seriousness.)  Likeness , resemblance, 


similarity.  (Unlikeness.)  Linger , lag,  loiter; 
tarry,  saunter.  (Hasten.)  Little , diminutive, 
small.  (Great.)  Livelihood,  living,  mainten- 
ance, subsistence,  support.  Lively,  jocund, 
merry,  sportive,  sprightly,  vivacious.  (Slow, 
languid,  sluggish. ) Long , extended,  extensive. 
(Short.)  Look,  appear,  seem.  Lose,  miss, 
forfeit.  (Gain.)  Loss,  detriment,  damage, 
deprivation.  (Gain.)  Loud,  clamorous,  hi gh- 
sounding,  noisy.  (Low,  quiet.)  Love,  affec- 
tion. (Hatred.)  Low,  abject,  mean.  (Noble.  ) 
Lunacy,  derangement,  insanity,  mania,  mad- 
ness. ( Sanity. ) Luster,  brightness,  brilliancy, 
splendor.  Luxuriant,  exuberant.  ( Sparse. ) 

MACHINATION,  plot,  intrigue,  cabal, 
conspiracy.  (Artlessness.)  Mad,  crazy,  delir- 
ious, insane,  rabid,  violent,  frantic.  (Sane, 
rational,  quiet. ) Madness , insanity,  fury,  rage, 
frenzy.  Magisterial , august,  dignified,  majestic, 
pompous,  stately.  Make,  form,  create,  produce. 
(Destroy.)  Malediction,  anathema,  curse,  im- 
precation, execration.  Malevolent,  malicious, 
virulent,  malignant.  (Benevolent.)  Malice , 
spite,  rancor,  ill-feeling,  grudge,  animosity,  ill- 
will.  ( Benignity. ) Malicious,  see  malevolent. 
Manacle,  v.,  shackle,  fetter,  chain.  (Free.) 
Manage,  contrive,  concert,  direct.  Management, 
direction,  superintendence,  care,  economy. 
Mangle , tear,  lacerate,  mutilate,  cripple,  maim. 
Mania , madness,  insanity,  lunacy.  Manifest, 
v.,  reveal,  prove,  evince,  exhibit,  display,  show. 
Manifest,  a.,  clear,  plain,  evident,  open,  appar- 
ent, visible.  (Hidden,  occult.)  Manifold,  sev- 
eral, sundry,  various,  divers,  numerous.  Manly, 
masculine,  vigorous,  courageous,  brave,  heroic. 
(Effeminate.)  Manner,  habit,  custom,  way, 
air,  look,  appearance.  Manners,  morals,  habits, 
behavior,  carriage.  Mar,  spoil,  ruin,  disfigure. 
(Improve.)  March,  tramp,  tread,  walk,  step, 
space.  Margin , edge,  rim,  border,  brink,  verge. 
Mark,  n.,  sign,  note,  symptom,  token,  indica- 
tion, trace,  vestige,  track,  badge,  brand.  Mark, 
v.,  impress,  print,  stamp,  engrave,  note,  desig- 
nate. Marriage , wedding,  nuptials,  matrimony, 
wedlock.  Martial,  military,  warlike,  soldier- 
like. Marvel,  wonderful,  miracle,  prodigy. 
Marvelous,  wondrous,  wonderful,  amazing, 
miraculous.  Massive,  bulky,  heavy,  weighty, 
ponderous,  solid,  substantial.  (Flimsy.)  Mas- 
tery, dominion,  rule,  sway,  ascendancy,  suprem- 
acy. Matchless,  unrivaled,  unequaled,  unpar- 
alleled, peerless,  incomparable,  inimitable,  sur- 
passing. (Common,  ordinary.)  Material,  a., 
corporeal,  bodily;  physical,  temporal,  moment- 
ous, important.  ( Spiritual,  immaterial. ) Maxim, 
adage,  apothegm,  proverb,  saying,  by- word, 
saw.  Meager,  poor,  lank,  emaciated,  barren, 
dry,  uninteresting.  (Rich.)  Mean,  a.,  stingy, 
niggardly,  low,  abject,  vile,  ignoble,  degraded, 


SYNONYMS  AND  ANTONYMS 


36 


contemptible,  vulgar,  despicable.  (Generous.) 
Mean , v.,  design,  purpose,  intent,  contemplate, 
signify,  denote,  indicate.  Meaning , significa- 
tion, import,  acceptation,  sense,  purport. 
Medium,  organ,  channel,  instrument,  means. 
Medley , mixture,  variety,  diversity,  miscellany. 
Meek , unassuming,  mild,  gentle.  (Proud.) 
Melancholy , low-spirited,  dispirited,  dreamy, 
sad.  (Jolly,  buoyant. ) Mellow,  ripe,  mature, 
soft.  (Immature.)  Melodious,  tuneful,  musical, 
silver,  dulcet,  sweet.  (Discordant.)  Memor- 
able, signal,  distinguished,  marked.  Memorial, 
monument,  memento,  commemoration.  Mem- 
ory, remembrance,  recollection.  Menace , n., 
threat.  Mend,  repair,  amend,  correct,  better, 
ameliorate,  improve,  rectify.  Mention,  tell, 
name,  communicate,  impart,  divulge,  reveal, 
disclose,  inform,  acquaint.  Merciful,  com- 
passionate, lenient,  clement,  tender,  gracious, 
kind.  (Cruel.)  Merciless,  hard-hearted,  cruel, 
unmerciful,  pitiless,  remorseless,  unrelenting. 
(Kind.)  Merriment,  mirth,  joviality,  jollity, 
hilarity.  ( Sorrow. ) Merry,  cheerful,  mirthful, 
joyous,  gay,  lively,  sprightly,  hilarious,  blithe, 
blithesome,  jovial,  sportive,  jolly.  (Sad.) 
Metaphorical,  figurative,  allegorical,  symboli- 
cal. Method,  way,  manner,  mode,  process, 
order,  rule,  regularity,  system.  Mien,  air, 
look,  manner,  aspect,  appearance.  Migratory, 
roving,  strolling,  wandering,  vagrant.  ( Settled, 
sedate,  permanent. ) Mimic,  imitate,  ape, 
mock.  Mindful,  observant,  attentive,  heedful, 
thoughtful.  (Heedless.)  Miscellaneous,  pro- 
miscuous, indiscriminate,  mixed.  Mischief, 
injury,  harm,  damage,  hurt,  evil,  ill.  (Benefit.) 
Miscreant,  caitiff,  villain,  ruffian.  Misera- 
ble, unhappy,  'wretched,  distressed,  afflicted. 
(Happy.)  Miserly,  stingy,  niggardly,  avar- 
icious, griping.  Misery,  wretchedness,  woe, 
destitution,  penury,  privation,  beggary.  ( Hap- 
piness. ) Misfortune,  calamity,  disaster, 
mishap,  catastrophe.  (Good  luck.)  Miss, 
omit,  lose,  fail,  miscarry.  Mitigate,  alleviate, 
relieve,  abate,  diminish.  (Aggravate. ) Mod- 
erate, temperate,  abstemious,  sober,  abstinent. 
( Immoderate. ) Modest,  chaste,  virtuous,  bash- 
ful, reserved.  ( Immodest. ) Moist,  wet,  damp, 
dank,  humid.  (Dry.)  Monotonous,  unvaried, 
dull,  tiresome,  undiversified.  (Varied.)  Mon- 
strous, shocking,  dreadful,  horrible,  huge, 
immense.  Monument,  memorial,  record,  re- 
membrancer, cenotaph.  Mood,  humor,  dis- 
position, vein,  temper.  Morbid,  sick,  ailing, 
sickly,  diseased,  corrupted.  (Normal,  sound.) 
Morose,  gloomy,  sullen,  surly,  fretful,  crabbed, 
crusty.  (Joyous.)  Mortal,  deadly,  fatal, 
human.  Motion,  proposition,  proposal,  move- 
ment. Motionless,  still,  stationary,  torpid, 
stagnant.  (Active,  moving.)  Mount,  arise, 
rise,  ascend,  soar,  tower,  climb,  scale.  Mourn- 


ful, sad,  sorrowful,  lugubrious,  grievous,  dole- 
ful, heavy.  (Happy.)  Move,  actuate,  impel, 
induce,  prompt,  instigate,  persuade,  stir, 
agitate,  propel,  push.  Multitude,  crowd, 
throng,  host,  mob,  swarm.  Murder,  v.,  kill, 
assassinate,  slay,  massacre,  dispatch.  Muse,  v., 
meditate,  contemplate,  think,  reflect,  cogitate, 
ponder.  Music,  harmony,  melody,  symphony. 
Musical,  tuneful,  melodious,  harmonious, 
dulcet,  sweet.  Musty,  stale,  sour,  fetid. 
(Fresh,  sweet.)  Mute,  dumb,  silent,  speech- 
less. Mutilate , maim,  cripple,  disable,  dis- 
figure. Mutinous,  insurgent,  seditious,  tumult- 
uous, turbulent,  riotous.  ( Obedient,  orderly. ) 
Mutual,  reciprocal,  interchanged,  correlative. 
(Sole,  solitary.)  Mysterious,  dark,  obscure, 
hidden,  secret,  dim,  mystic,  enigmatical,  up- 
accountable.  ( Open,  clear. ) Mystify , confuse, 
perplex,  puzzle.  (Clear,  explain.) 

NAKED,  nude,  bare,  uncovered,  unclothed, 
rough,  rude,  simple.  (Covered,  clad.)  Name, 
v.,  denominate,  entitle,  style,  designate,  term, 
call,  christen.  Name,  n.,  appellation,  designa- 
tion, denomination,  title,  cognomen,  reputation, 
character,  fame,  credit,  repute.  Narrate,  tell, 
relate,  detail,  recount,  describe,  enumerate, 
rehearse,  recite.  Nasty,  filthy,  foul,  dirty,  un- 
clean, impure,  indecent,  gross,  vile.  Nation, 
people,  community,  realm,  state.  Native,  in- 
digenous, inborn,  vernacular.  Natural,  original, 
regular,  normal,  bastard.  (Unnatural,  forced.) 
Near,  nigh,  neighboring,  close,  adjacent,  con- 
tiguous, intimate.  ( Distant. ) Necessary,  need- 
ful, expedient,  essential,  requisite,  indispensa- 
ble. (Useless.)  Necessitate,  compel,  force, 
oblige.  Necessity,  need,  occasion,  exigency, 
emergency,  urgency,  requisite.  Need,  n., 
necessity,  distress,  poverty,  indigence,  want, 
penury.  Need , v.,  require,  want,  lack.  Neglect, 
v.,  disregard,  slight,  omit,  overlook.  Neglect, 
n.,  omission,  failure,  default,  negligence,  remiss- 
ness, carelessness,  slight.  Neighborhood, 
environs,  vicinity,  nearness,  adjacency,  prox- 
imity. Nervous,  timid,  timorous,  shaky.  New, 
fresh,  recent,  novel.  (Old.)  News,  tidings, 
intelligence,  information.  Nice,  exact,  accurate, 
good,  particular,  precise,  fine,  delicate.  (Care- 
less, coarse,  unpleasant. ) Nimble,  active,  brisk, 
lively,  alert,  quick,  agile,  prompt.  ( Awkward. ) 
Nobility,  aristocracy,  greatness,  grandeur, 
peerage.  Noble,  exalted,  elevated,  illustrious, 
great,  grand,  lofty.  (Low.)  Noise , cry,  outcry, 
clamor,  row,  din,  uproar,  tumult.  (Silence.) 
Nonsensical,  irrational,  absurd,  silly,  foolish. 
(Sensible.)  Notable,  plain,  evident,  remark- 
able, signal,  striking,  rare.  (Obscure.)  Note, 
n.,  token,  symbol,  mark,  sign,  indication, 
remark,  comment.  Noted,  distinguished,  re- 
markable, eminent,  renowned.  (Obscure.) 


SYNONYMS  AND  ANTONYMS 


S6 

Notice , n.,  advice,  notification,  intelligence,  in- 
formation. Notice , v.,  mark,  note,  observe, 
attend  to,  regard,  heed.  Notify,  v.,  publish, 
acquaint,  apprise,  inform,  declare.  Notion,  con- 
ception, idea,  belief,  opinion,  sentiment.  Notoi'i- 
ous,  conspicuous,  open,  obvious,  ill-famed. 
(Unknown.)  Nourish , nurture,  cherish,  foster, 
supply.  (Starve,  famish.)  Nourishment,  food, 
diet,  sustenance,  nutrition.  Novel,  modern, 
new,  fresh,  recent,  unused,  strange,  rare. 
(Old.)  Noxious,  hurtful,  deadly,  poisonous, 
deleterious,  baneful.  (Beneficial.)  Nullify, 
annul,  vacate,  invalidate,  quash,  cancel,  repeal. 
(Affirm.)  Nutrition , food,  diet,  nutriment, 
nourishment. 

OBDURATE,  hard,  callous,  hardened,  un- 
feeling, insensible.  (Yielding,  tractable.) 
Obedient , compliant,  submissive,  dutiful,  re- 
spectful. (Obstinate.)  Obese,  corpulent,  fat, 
adipose,  fleshy.  (Attenuated.)  Obey,  v.,  con- 
form, comply,  submit.  (Rebel,  disobey.) 
Object,  n.,  aim,  end,  purpose,  design,  mark, 
butt.  Object , v.,  oppose,  except  to,  contravene, 
impeach,  deprecate.  (Assent.)  Obnoxious , 
Offensive.  (Agreeable.)  Obscure , undistin- 
guished, unknown.  (Distinguished.)  Obstinate, 
contumacious,  headstrong,  stubborn,  obdurate. 
(Yielding.)  Occasion , opportunity.  Offense , 
affront,  misdeed,  misdemeanor,  transgression, 
trespass.  Offensive,  insolent,  abusive,  obnox- 
ious. (Inoffensive.)  Office , charge,  function, 
place.  Offspring , issue,  progeny.  Old,  aged, 
superannuated,  ancient,  antique,  antiquated, 
obsolete,  old-fashioned.  (Young,  new.)  Omen , 
presage,  prognostic.  Opaque,  dark.  (Bright, 
transparent. ) Open , candid,  unreserved,  clear, 
fair.  (Hidden,  dark.)  Opinion,  notion,  view, 
judgment,  belief,  sentiment.  Opinionated,  con- 
ceited, egoistical.  (Modest.)  Oppose,  resist, 
withstand,  thwart.  (Give way.)  Option,  choice. 
Order,  method,  rule,  system,  regularity.  (Dis- 
order ) Origin,  cause,  occasion,  beginning, 
source.  (End.)  Outlive , survive.  Outward, 
external,  outside,  exterior.  (Inner.)  Over, 
above.  (Under.)  Overbalance,. outweigh,  pre- 
ponderate. Overbear,  bear  down,  overwhelm, 
overpower,  subdue.  Overbearing , haughty, 
arrogant,  proud.  (Gentle.)  Overflow,  inun- 
dation, deluge.  Overrule , supersede,  suppress. 
Overspread,  overrun,  ravage.  Overturn , invert, 
overthrow,  reverse,  subvert.  (Establish, 
fortify.)  Overwhelm,  crush,  defeat,  vanquish. 

PAIN , suffering,  qualm,  pang,  agony,  an- 
guish. (Pleasure.)  Pa llid,  pale,  wan.  ( Florid. ) 
Part , division,  portion,  share,  fraction.  ( Whole. ) 
Particular,  exact,  distinct,  odd,  singular, 
strange.  (General.)  Patient , passive,  sub- 
missive, meek.  (Obdurate.)  Peace , calm, 
quiet,  tranquillity.  (War,  riot,  trouble,  turbu- 


lence.) Peaceable,  pacific,  peaceful,  quiet. 
(Troublesome,  riotous.)  Penetrate,  bore, 
pierce,  perforate.  Penetration,  acuteness, 
sagacity.  (Dullness.)  People,  nation, persons, 
folks.  Perceive,  note,  observe,  discern,  dis- 
tinguish. Perception , conception,  notion,  idea. 
Peril,  danger,  pitfall,  snare.  (Safety.)  Per- 
mit, allow,  tolerate,  (Forbid.)  Persuade, 
allure,  entice,,  prevail  upon.  Physical,  cor- 
poreal, bodily,  material;  (Mental.)  Picture, 
engraving,  print,  representation,  illustration, 
image.  Piteous,  doleful,  woful,  rueful.  (Joy- 
ful.) Pitiless,  see  merciless.  Pity , compas- 
sion, sympathy.  (Cruelty.)  Place,  n.,  spot, 
site,  position,  post,  situation,  station.  Place , v., 
order,  dispose.  Plain , open,  manifest,  evident. 
(Secret.)  Play , game,  sport,  amusement. 
(Work.)  Please , gratify,  pacify.  (Displease.) 
Pleasure,  charm,  delight,  joy.  (Pain.)  Plenti- 
ful, abundant,  ample,  copious,  plenteous. 
(Scarce.)  Poise , balance.  Positive,  absolute, 
peremptory,  decided,  certain.  (Negative,  unde- 
cided. ) Possessor , owner,  proprietor.  Possible, 
practical,  practicable.  (Impossible.)  Poverty, 
penury,  indigence,  need,  want.  (Wealth.) 
Power,  authority,  force,  strength,  dominion. 
Powerful,  mighty,  potent.  (Weak.)  Praise , 
commend,  extol,  laud.  (Blame.)  Prayer,  en- 
treaty, petition,  request,  suit.  Pretense,  n., 
pretext,  subterfuge.  Prevailing,  predominant, 
prevalent,  general.  ( Isolated,  sporadic. ) Pre- 
vent, obviate,  preclude.  Previous,  antecedent, 
introductory,  preparatory,  preliminary.  (Sub- 
sequent.) Pride,  vanity,  conceit.  ( Humility. ) 
Principally,  chiefly,  essentially,  mainly.  Prin- 
ciple, ground,  reason,  motive,  impulse,  maxim, 
rule,  rectitude,  integrity.  Privilege,  immunity, 
advantage,  favor,  prerogative,  exemption,  right, 
claim.  Probity,  rectitude,  uprightness,  hon- 
esty, integrity,  sincerity,  soundness.  (Dis- 
honesty.) Problematical,  uncertain,  doubtful, 
dubious,  questionable,  disputable,  suspicious. 
(Certain.)  Prodigious,  huge,  enormous,  vast, 
amazing,  astonishing,  astounding,  surprising, 
remarkable,  wonderful.  (Insignificant.)  Pro- 
fession, business,  trade,  occupation,  vocation, 
office,  employment,  engagement,  avowal. 
Proffer,  volunteer,  offer,  propose,  tender. 
Profligate,  abandoned,  dissolute,  depraved, 
vicious,  degenerate,  corrupt,  demoralized.  (Vir- 
tuous.) Profound , deep,  fathomless,  pene- 
trating, solemn,  abstruse,  recondite.  (Shallow.) 
Profuse,  extravagant,  prodigal,  lavish,  improvi- 
dent, excessive,  copious,  plentiful.  (Succinct.) 
Prolific,  productive,  generative,  fertile,  fruitful, 
teeming.  (Barren.)  Prolix,  diffuse,  long, 
prolonged,  tedious,  tiresome,  wordy,  verbose, 
prosaic.  (Concise,  brief.)  Prominent,  emi- 
nent, conspicuous,  marked,  important,  leading. 
(Obscure.)  Promiscuous,  mixed,  unarranged, 


SYNONYMS  AND  ANTONYMS 


37 


mingled,  indiscriminate.  (Select.)  Prompt , 
see  punctual.  Prop , v.,  maintain,  sustain,  sup- 
port, stay.  Propagate , spread,  circulate,  diffuse, 
disseminate,  extend,  breed,  increase.  ( Suppress. ) 
Proper , legitimate,  right,  just,  fair,  equitable, 
honest,  suitable,  fit,  adapted,  meet,  becoming, 
befitting,  decent,  pertinent,  appropriate. 
(Wrong.)  Prosper , flourish,  succeed,  grow 
rich,  thrive,  advance.  (Fail.)  Prosperity , 
well-being,  weal,  welfare,  happiness,  good  luck. 
(Poverty.)  Proxy , agent,  representative,  sub- 
stitute, delegate,  deputy.  Prudence , careful- 
ness, judgment,  discretion,  wisdom.  (Indiscre- 
tion.) Prurient,  itching,  craving,  hankering, 
longing.  Puerile,  youthful,  juvenile,  boyish, 
childish,  infantile,  trifling,  weak,  silly.  (Mature. ) 
Punctilious,  nice,  particular,  formal,  precise. 
(Negligent.)  Punctual,  exact,  precise,  nice, 
particular,  prompt,  timely.  (Dilatory.)  Pu- 
trefy, rot,  decompose,  corrupt,  decay.  Puzzle, 
v.,  perplex,  confound,  embarrass,  bewilder,  con- 
fuse, pose,  mystify.  (Enlighten.) 

QUACK,  impostor,  pretender,  charlatan,  em- 
piric, mountebank.  (Savant.)  Quaint,  artful, 
curious,  far-fetched,  fanciful,  odd,  singular. 
Qualified , competent,  fitted,  adapted.  (Incom- 
petent.) Quality,  attribute,  rank,  distinction. 
Querulous,  doubting,  complaining,  fretting,  re- 
pining. (Patient.)  Question,  query,  inquiry, 
interrogatory.  Quibble,  cavil,  evade,  equivo- 
cate, shuffle,  prevaricate.  Quick,  lively,  ready, 
prompt,  alert,  nimble,  agile,  active,  brisk,  ex- 
peditious, adroit,  fleet,  rapid,  swift,  impetuous, 
sweeping,  dashing,  clever,  sharp.  (Slow.) 
Quote,  note,  repeat,  cite,  adduce. 

RABID,  mad,  furious,  raging,  frantic. 
(Rational.)  Race , course,  match,  pursuit, 
career,  family,  clan,  house,  ancestry,  lineage, 
pedigree.  Rack,  agonize,  wring,  torture,  ex- 
cruciate, distress,  harass.  (Soothe.)  Racy, 
spicy,  pungent,  smart,  spirited,  lively,  vivacious. 
(Dull,  insipid.)  Radiance,  splendor,  bright- 
ness, brilliance,  brilliancy,  lustre,  glare.  (Dull- 
ness.) Radical,  organic,  innate,  fundamental, 
original,  constitutional,  inherent,  complete,  en- 
tire. (Superficial.  In  a political  sense,  un- 
compromising; antonym,  moderate.)  Rancid, 
fetid,  rank,  stinking,  sour,  tainted,  reasty. 
(Fresh,  sweet.)  Rancor,  malignity,  hatred, 
hostility,  antipathy,  animosity,  enmity,  ill-will, 
spite.  (Forgiveness.)  Rank,  order,  degree, 
dignity,  nobility,  consideration.  Ransack, 
rummage,  pillage,  overhaul,  explore,  plunder. 
Ransom , emancipate,  free,  unfetter.  Rant , 
bombast,  fustian,  cant.  Rapacious , ravenous, 
voracious,  greedy,  grasping.  (Generous.) 
Rapt,  ecstatic,  transported,  ravished,  entranced, 
charmed.  (Distracted.)  Rapture,  ecstacy, 


transport,  delight,  bliss.  (Dejection.)  Rare, 
scarce,  singular,  uncommon,  unique.  Rascal, 
scoundrel,  rogue,  knave,  scamp,  vagabond. 
Rash,  hasty,  precipitate,  foolhardy,  adventur- 
ous, heedless,  reckless,  careless.  (Deliberate.) 
Rate,  value,  compute,  appraise,  estimate,  chide, 
abuse.  Ratify,  confirm,  establish,  substantiate, 
sanction.  (Protest,  oppose.)  Rational,  reas- 
onable, sagacious,  judicious,  wise,  sensible, 
sound.  (Unreasonable.)  Ravage , overrun, 
overspread,  desolate,  despoil,  destroy.  Ravish, 
enrapture,  enchant,  charm,  delight,  abuse.  Raze, 
demolish,  destroy,  overthrow,  ruin,  dismantle. 
(Buildup.)  Reach,  touch,  stretch,  attain,  gain, 
arrive  at.  Ready,  prepared,  ripe,  apt,  prompt, 
adroit,  handy.  ( Slow,  dilatory. ) Real,  actual, 
literal,  practical,  positive,  certain,  genuine,  true. 
(Unreal.)  Realize,  accomplish,  achieve,  effect, 
gain,  get,  acquire,  comprehend.  Reap,  gain, 
get,  acquire,  obtain.  Reason,  n.,  motive,  design, 
end,  proof,  cause,  ground,  purpose.  Reason,  v., 
deduce,  draw  from,  trace,  infer,  conclude. 
Reasonable,  rational,  wise,  honest,  fair,  right, 
just.  (Unreasonable.)  Rebellion,  insurrection, 
revolt.  Recant,  recall,  abjure,  retract,  revoke. 
Recede,  retire,  retreat,  withdraw,  ebb.  Receive, 
accept,  take,  admit,  entertain.  Reception,  re- 
ceiving, levee,  receipt,  admission.  Recess,  re- 
treat, depth,  niche,  vacation,  intermission. 
Recreation,  sport,  pastime,  play,  amusement, 
game,  fun.  Redeem,  ransom,  recover,  rescue, 
deliver,  save,  free.  Redress,  remedy,  repair,  re- 
mission, abatement,  relief.  Reduce,  abate,  less- 
en, decrease,  lower,  shorten,  conquer.  Refined, 
polite,  courtly,  polished,  cultured,  genteel,  puri- 
fied. (Boorish.)  Reflect,  consider,  cogitate, 
think,  ponder,  muse,  censure.  Reform,  amend, 
correct,  better,  restore,  improve.  (Corrupt.) 
Reformation,  improvement,  reform,  amend- 
ment. (Corruption.)  Refuge , asylum,  pro- 
tection, harbor,  shelter,  retreat.  Refuse,  v., 
deny,  reject,  repudiate,  decline,  withhold.  (Ac- 
cept.) Refuse,  n.,  dregs,  dross,  scum,  rubbish, 
leavings,  remains.  Refute,  disprove,  falsify, 
negative.  (Affirm.)  Regard,  v.,  mind,  heed, 
notice,  behold,  view,  consider,  respect.  Regret, 
n.,  grief,  sorrow,  lamentation,  repentance,  re- 
morse. Regular,  orderly,  uniform,  customary, 
ordinary,  stated.  (Irregular.)  Regulate, 
methodize,  arrange,  adjust,  organize,  govern, 
rule.  (Disorder.)  Reimburse,  refund,  repay, 
satisfy,  indemnify.  Relevant,  fit,  proper,  suita- 
ble, appropriate,  pertinent,  apt.  (Irrelevant.) 
Reliance,  trust,  hope,  dependence,  confidence. 
(Suspicion.)  Relief,  succor,  aid,  help,  redress, 
alleviation.  Relinquish,  give  up,  forsake,  re- 
sign, surrender,  quit,  leave,  forego.  (Retain.) 
Remedy,  help,  relief,  redress,  cure,  specific, 
reparation.  Remorseless,  pitiless,  relentless, 
cruel,  ruthless,  merciless,  barbarous.  (Merci- 


38 


SYNONYMS  AND  ANTONYMS 


fill,  humane.)  Remote , distant,  far,  secluded, 
indirect.  (Near.)  Reproduce , propagate,  im- 
itate, represent,  copy.  Repudiate , disown,  dis- 
card, disavow,  renounce,  disclaim.  (Acknowl- 
edge.) Repugnant , antagonistic,  distasteful. 
(Agreeable.)  Repulsive,  forbidding,  odious, 
ugly,  disagreeable,  revolting.  (Attractive.) 
Respite , reprieve,  interval,  stop,  pause.  Re- 
venge, vengeance,  retaliation,  requital,  retribu- 
tion. (Forgiveness.)  Revenue,  produce,  income, 
fruits,  proceeds,  wealth.  Reverence,  n.,  honor, 
respect,  awe,  veneration,  deference,  worship, 
homage.  (Execration.)  Revise,  review,  re- 
consider. Revive,  refresh,  renew,  renovate, 
animate,  resuscitate,  vivify,  cheer,  comfort. 
Rich,  wealthy,  affluent,  opulent,  copious,  ample, 
abundant,  exuberant,  plentiful,  fertile,  fruitful, 
superb,  gorgeous.  (Poor.)  Rival , n.,  antag- 
onist, opponent,  competitor.  Road,  way,  high- 
way, route,  course,  path,  pathway,  anchorage. 
Roam,  ramble,  rove,  wander,  stray,  stroll. 
Robust,  strong,  lusty,  vigorous,  sinewy,  stout, 
sturdy,  stalwart,  able-bodied.  (Puny.)  Rout , 
v.,  discomfit,  beat,  defeat,  overthrow,  scatter. 
Route , road,  course,  march,  way,  journey,  path, 
direction.  Rude,  rugged,  rough,  uncouth, 
unpolished,  harsh,  gruff,  impertinent,  saucy, 
flippant,  impudent,  insolent,  churlish.  (Pol- 
ished, polite.)  Rule,  sway,  method,  system, 
law,  maxim,  precept,  guide,  formula,  regulation, 
government,  standard,  test.  Rumor,  hearsay, 
talk,  fame,  report,  bruit.  Ruthless,  cruel,  sav- 
age, barbarous,  inhuman,  merciless,  remorseless, 
relentless,  unrelenting,  (Considerate.) 

SACRED , holy,  hallowed,  divine,  consecrated, 
dedicated,  devoted.  (Profane.)  Safe,  secure, 
harmless,  trustworthy,  reliable.  (Perilous,  dan- 
gerous.) Sanction,  confirm,  countenance, 
encourage,  support,  ratify,  authorize.  (Disap- 
prove.) Sane , sober,  lucid,  sound,  rational. 

(Crazy.)  Saucy,  impertinent,  rude,  impudent, 
insolent,  flippant,  forward.  (Modest.)  Scan- 
dalize, shock,  disgust,  offend,  calumniate,  vilify, 
revile,  malign,  traduce,  defame,  slander.  Scanty, 
bare,  pinched,  insufficient,  slender,  meager. 
(Ample.)  Scatter,  strew,  spread,  disseminate, 
disperse,  dissipate,  dispel.  (Collect.)  Secret , 
clandestine,  concealed,  hidden,  sly,  underhand, 
latent,  private.  (Open.)  Seduce,  allure,  attract, 
decoy,  entice,  abduct,  inveigle,  deprave.  Sense, 
discernment,  appreciation,  view,  opinion,  fooling, 
perception,  sensibility,  susceptibility,  thought, 
judgment,  signification,  import,  significance, 
meaning,  purport,  wisdom.  Sensible,  wise, 
intelligent,  reasonable,  sober,  sound,  conscious, 
aware.  (Foolish.)  Settle,  arrange,  adjust, 
regulate,  conclude,  determine.  Several,  sundry, 
divers,  various,  many.  Severe , harsh,  stem, 
stringent,  unmitigated,  rough,  unyielding. 


(Lenient.)  Shake,  tremble,  shudder,  shiver, 
quake,  quiver.  Shallow,  superficial,  flimsy, 
slight.  (Deep,  thorough.)  Shame,  disgrace, 
dishonor.  (Honor.)  Shameful,  degrading, 
scandalous,  disgraceful,  outrageous.  (Honor- 
able.) Shameless,  immodest,  impudent,  inde- 
cent, indelicate,  brazen.  Shape,  form,  fashion, 
mold,  model.  Share,  portion,  lot,  division, 
quantity,  quota,  contingent.  Sharp,  acute, 
keen.  (Dull.)  Shine,  glare,  glitter,  radiate, 
sparkle.  Short , brief,  concise,  succinct,  sum- 
mary. (Long.)  Show , v.,  indicate,  mark, 
point  out,  exhibit,  display.  Show,  n.,  exhibi- 
tion, representation,  sight,  spectacle.  Sick, 
diseased,  sickly,  unhealthy,  morbid.  (Healthy.) 
Sickness,  illness,  indisposition,  disease,  dis- 
order. (Health.)  Significant,  a.,  expressive, 
material,  important.  ( Insignificant.  ) Sig- 
nification, import,  meaning,  sense.  Silence, 
speechlessness,  dumbness.  (Noise.)  Silent, 
dumb, .mute,  speechless.  (Talkative.)  Simile , 
comparison,  similitude.  Simple,  single,  uncom- 
pounded, artless,  plain.  (Complex,  compound.) 
Simulate,  dissimulate,  dissemble,  pretend.  Sin- 
cere, candid,  hearty,  honest,  pure,  genuine,  real. 
(Insincere.)  Situation,  condition,  plight,  pre- 
dicament, state,  position.  Size , bulk,  greatness, 
magnitude,  dimension.  Slavery,  servitude, 
enthrallment,  thralldom.  (Freedom.)  Sleep , 
doze,  drowse,  nap,  slumber.  Sleepy,  somnolent. 
(Wakeful.)  Slow,  dilatory,  tardy.  (Fast.) 
Smell,  fragrance,  odor,  perfume,  scent.  Smooth, 
even,  level,  mild.  (Rough.)  Soak,  drench, 
imbrue,  steep.  Social , sociable,  friendly,  com- 
municative. (Unsocial.)  Soft,  gentle,  meek, 
mild.  (Hard.)  Solicit,  importune,  urge.  Soli- 
tary, sole,  only,  single.  Son'y,  grieved,  poor, 
paltry,  insignificant.  (Glad,  respectable. ) Soul, 
mind,  spirit.  (Soul  is  opposed  to  body,  mind 
to  matter.)  Sound , a.,  healthy,  sane.  (Un- 
sound.) Sound,  n.,  tone,  noise,  silence.  Space, 
room.  Sparse,  scanty,  thin.  (Luxuriant.) 
Speak,  converse,  talk,  confer,  say,  tell.  Special , 
particular,  specific.  (General.)  Spend,  expend, 
exhaust,  consume,  waste,  squander,  dissipate. 
(Save.)  Sporadic,  isolated,  rare.  (General, 
prevalent.)  Spread,  disperse,  diffuse,  expand, 
disseminate,  scatter.  Spring,  fountain,  source. 
Staff,  prop,  support,  stay.  Stagger,  reel,  totter. 
Stain,  soil,  discolor,  spot,  sully,  tarnish.  State, 
commonwealth,  realm.  Sterile,  barren,  unfruit- 
ful. (Fertile.)  Stifle,  choke,  suffocate,  smother. 
Stormy,  rough,  boisterous,  tempestuous.  (Calm. ) 
Straight,  direct,  right.  (Crooked.)  Strait,  a., 
narrow,  confined.  Stranger,  alien,  foreigner. 
(Friend.)  Strengthen,  fortify,  invigorate. 
(Weaken.)  Strong,  robust,  sturdy,  powerful. 
(Weak.)  Stupid,  dull,  foolish,  obtuse,  witless. 
(Clever. ) Subject,  exposed  to,  liable,  obnoxious, 
(Exempt.)  Subject,  inferior,  subordinate. 


SYNONYMS  AND  ANTONYMS 


89 


(Superior  to,  above.)  Subsequent , succeeding, 
following.  (Previous.)  Substantial,  solid, 
durable.  (Unsubstantial.)  Suit,  accord,  agree. 
(Disagree.)  Superficial , flimsy,  shallow,  un- 
trustworthy. (Thorough.)  Superfluous,  un- 
necessary, excessive.  (Necessary.)  Surround, 
encircle,  encompass,  environ.  Sustain,  main- 
tain, support.  Symmetry , proportion.  Sym- 
pathy, commiseration,  compassion,  condolence. 
System,  method,  plan,  order.  Systematic , 
orderly,  regular,  methodical.  (Chaotic.) 

TAKE,  accept,  receive.  (Give.)  Talkative, 
garrulous,  loquacious,  communicative.  (Silent.) 
Taste , flavor,  relish,  savor.  (Tastelessness.) 
Tax,  custom,  duty,  impost,  excise,  toll.  Tax, 
assessment,  rate.  Tease,  taunt,  tantalize,  tor- 
ment, vex.  Temporary,  a.,  fleeting,  transient, 
transitory.  (Permanent.)  Tenacious,  perti- 
nacious, retentive.  Tendency , aim,  drift,  scope. 
Tenet,  position,  view,  conviction,  belief.  Term, 
boundary,  limit,  period,  time.  Territory,  do- 
minion. Thankful , grateful,  obliged.  (Thank- 
less.) Thankless,  ungracious,  profitless,  un- 
grateful, unthankful.  Thaw,  melt,  dissolve, 
liquefy.  (Freeze.)  Theatrical,  dramatic, 
showy,  ceremonious,  meretricious.  Theft,  rob- 
bery, depredation,  spoliation.  Theme,  subject, 
topic,  text,  essay.  Theory,  speculation,  scheme, 
plea,  hypothesis,  conjecture.  Therefore, 
accordingly,  consequently,  hence.  Thick , dense, 
close,  compact,  solid,  coagulated,  muddy,  turbid, 
misty,  foggy,  vaporous.  (Thin.)  Thin,  slim, 
slender,  slight,  flimsy,  lean,  attenuated,  scraggy. 
Think , cogitate,  consider,  reflect,  ponder,  con- 
template, meditate,  muse,  conceive,  fancy, 
imagine,  apprehend,  hold,  esteem,  reckon,  con- 
sider, regard,  deem,  believe,  opine.  Thorough, 
accurate,  correct,  trustworthy,  reliable,  com- 
plete. (Superficial.)  Thought,  idea,  con- 
ception, imagination,  fancy,  conceit,  notion, 
supposition/  care,  provision,  consideration, 
opinion,  view,  sentiment,  reflection,  deliberation. 
Thoughtful,  considerate,  careful,  cautious,  heed- 
ful, contemplative,  reflective,  provident,  pensive, 
dreamy.  (Thoughtless.)  Thoughtless,  incon- 
siderate, rash,  precipitate,  improvident,  heed- 
less. Tie , v.,  bind,  restrain,  restrict,  oblige, 
secure,  unite,  join.  (Loose.)  Tie,  n.,  band, 
ligament,  ligature.  Time,  duration,  season, 
period,  era,  age,  date,  span,  spell.  Tolerate , 
allow,  admit,  receive,  suffer,  permit,  let,  endure, 
abide.  (Oppose.)  Top,  summit,  apex,  head, 
crown,  surface.  (Bottom,  base.)  Torrid , 
burning,  hot,  parching,  scorching,  sultry.  Tor- 
tuous, twisted,  winding,  crooked,  indirect. 
Torture , torment,  anguish,  agony.  Touching, 
tender,  affecting,  moving,  pathetic.  Tractable, 
docile,  manageable,  amenable.  Trade,  traffic, 
commerce,  dealing,  occupation,  employment, 


office.  Traditional,  oral,  uncertain,  trans- 
mitted. Traffic,  trade,  exchange,  commerce, 
intercourse.  Trammel,  n.,  fetter,  shatter,  clog, 
bond,  chain,  impediment,  hindrance.  Tranquil , 
still,  unruffled,  peaceful,  quiet,  hushed.  (Noisy, 
boisterous.)  Transaction,  negotiation,  occur- 
rence, proceeding,  affair.  Trash,  nonsense, 
twaddle,  trifles,  dross.  Travel,  trip,  ramble, 
peregrination,  excursion,  journey,  tour,  voyage. 
Treacherous,  traitorous,  disloyal,  treasonable, 
faithless,  false-hearted,  perfidious,  sly,  false. 
(Trustworthy,  faithful.)  Trite,  stale,  old, 
ordinary,  commonplace,  hackneyed.  (Novel.) 
Triumph,  achievement,  ovation,  victory,  con- 
quest, jubilation.  (Failure,  defeat.)  Trivial , 
trifling,  petty,  small,  frivolous,  unimportant,  in- 
significant. (Important.)  True,  genuine, 
actual,  sincere,  unaffected,  true-hearted,  honest, 
upright,  veritable,  real,  veracious,  authentic, 
exact,  accurate,  correct.  Tumultuous,  turbulent, 
riotous,  disorderly,  disturbed,  confused,  unruly. 
(Orderly.)  Tune , tone,  air,  melody,  strain. 
Turbid,  foul,  thick,  muddy,  impure,  unsettled. 
Type,  emblem,  symbol,  figure,  sign,  kind,  sort, 
letter.  Tyro,  novice,  beginner,  learner. 

UGLY,  unsightly,  plain,  homely,  ill-favored, 
hideous.  ( Beautiful. ) Umbrage,  offense,  dis- 
satisfaction, displeasure,  resentment.  Umpire , 
referee,  arbitrator,  judge,  arbiter.  Unanimity , 
accord,  agreement,  unity,  concord.  (Discord.) 
Unanimous,  agreeing,  like-minded.  Unbridled, 
wanton,  licentious,  dissolute,  loose,  lax.  Un- 
certain, doubtful,  dubious,  questionable,  fitful, 
equivocal,  ambiguous,  indistinct,  variable, 
fluctuating.  Uncivil , rude,  discourteous,  dis- 
respectful, disobliging.  (Civil.)  Unclean, 
dirty,  foul,  filthy,  sullied.  (Clean.)  Uncommon, 
rare,  strange,  scarce,  singular,  choice.  (Com- 
mon, ordinary.)  Unconcerned,  careless,  in- 
different, apathetic.  (Anxious.)  Uncouth, 
strange,  odd,  clumsy,  ungainly.  (Graceful.) 
Uncover , reveal,  strip,  expose,  lay  bare,  divest. 
(Hide.)  Under,  below,  underneath,  beneath, 
subordinate,  lower,  inferior.  ( Above. ) Under- 
standing, knowledge,  intellect,  intelligence, 
faculty,  comprehension,  mind,  reason,  brains. 
Undertake,  engage  in,  embark  in,  agree, 
promise.  Undo , annul,  frustrate,  untie,  un- 
fasten, destroy.  Uneasy,  restless,  disturbed, 
unquiet,  stiff,  awkward.  (Quiet.)  Unequal , 
uneven,  not  alike,  irregular,  insufficient.  (Even.  ) 
Unequaled,  matchless,  unique,  novel,  new, 
unheard  of.  Unfair,  wrongful,  dishonest,  un- 
just. (Fair.)  Unfit,  a.,  improper,  unsuitable, 
inconsistent,  untimely,  incompetent.  (Fit.)1 
Unfit,  v.,  disable,  incapacitate,  disqualify. 
(Fit.)  Unfortunate , calamitous,  ill-fated,  un- 
lucky, wretched,  unhappy,  miserable.  (Fortu- 
nate.) Ungainly,  clumsy,  awkward,  lumber- 


40 


SYNONYMS  AND  ANTONYMS 


ing,  uncouth.  (Pretty.)  Unhappy,  miserable, 
wretched,  distressed,  afflicted,  painful,  disas- 
trous, drear,  dismal.  (Happy.)  Uniform , 
regular,  symmetrical,  equal,  even,  alike,  un- 
varied.  (Irregular.)  Uninterrupted , con-* 
tinuous,  perpetual,  unceasing,  incessant,  end- 
less. (Intermittent.)  Union , junction,  com- 
bination, alliance,  confederacy,  league,  coalition, 
agreement,  concert.  (Disunion,  separation.) 
Unique , unequal,  uncommon,  rare,  choice, 
matchless.  ( Common,  ordinary. ) Unite,  join, 
conjoin,  combine,  concert,  add.  attach,  incorpor- 
ate, embody,  clench,  merge.  (Separate,  disrupt, 
sunder.)  Universal,  general,  all,  entire,  total, 
catholic.  (Sectional.)  Unlimited , absolute, 

undefined,  boundless,  infinite.  (Limited.)  Un- 
reasonable, foolish,  silly,  absurd,  preposterous, 
ridiculous.  Unrivaled,  unequaled,  unique,  un- 
exampled, incomparable,  matchless.  ( Mediocre. ) 
Unroll,  unfold,  open,  discover.  Unruly,  un- 
governable, unmanageable,  refractory.  ( Tract- 
able, docile. ) Unusual , rare,  unwonted,  singular, 
uncommon,  remarkable,  strange,  extraordinary. 
(Common.)  Uphold,  maintain,  defend,  sustain, 
support,  vindicate.  (Desert,  abandon.)  Up- 
right, vertical,  perpendicular,  erect,  just,  equi- 
table, fair,  pure,  honorable.  ( Prone,  horizontal. ) 
Uprightness , honesty,  integrity,  fairness,  good- 
ness, probity,  virtue,  honor.  (Dishonesty.) 
Urge,  incite,  impel,  push,  drive,  instigate,  stimu- 
late, press,  induce,  solicit.  Urgent , pressing, 
important,  imperative,  immediate,  serious, 
wanted.  (Unimportant.)  Usage,  custom, 
fashion,  practice,  prescription.  Use,  n.,  usage, 
practice,  habit,  custom,  avail,  advantage,  utility, 
benefit,  application.  (Disuse,  desuetude.)  Use , 
v.,  employ,  exercise,  occupy,  practice,  accustom, 
inure.  (Abuse.)  Useful,  advantageous,  ser- 
viceable, available,  helpful,  beneficial,  good. 
(Useless.)  Useless,  unserviceable,  fruitless,  idle, 
profitless.  (Useful.)  Usual,  ordinary,  common, 
accustomed,  habitual,  wonted,  customary, 
general.  (Unusual.)  Usurp , arrogate,  seize, 
appropriate,  assume.  Utmost,  farthest,  remotest, 
uttermost,  greatest.  Utter,  a.,  extreme,  excessive, 
sheer,  mere,  pure.  Utter,  v.,  speak,  articulate, 
pronounce,  express,  issue.  Utterly,  totally, 
completely,  wholly,  quite,  altogether,  entirely. 

VACANT,  empty,  unfilled,  unoccupied, 
thoughtless, unthinking.  (Occupied.)  Vagrant , 
n.,  wanderer,  beggar,  tramp,  vagabond,  rogue. 
Vague , unsettled,  undetermined,  uncertain, 
pointless,  indefinite.  (Definite.)  Vain,  useless, 
fruitless,  empty,  worthless,  inflated,  proud,  con- 
ceited, unreal,  unavailing.  (Effectual,  humble, 
real.)  Valiant,  brave,  bold,  valorous,  courage- 
ous, gallant.  (Cowardly.)  Valid,  weighty, 
strong,  powerful,  sound,  binding,  efficient. 
(Invalid.)  Valor,  courage,  gallantry,  boldness, 


bravery,  heroism.  (Cowardice.)  Value,  V., 
appraise,  assess,  reckon,  appreciate,  estimate, 
prize,  esteem,  treasure.  (Despise,  condemn.) 
Vanish , disappear,  fade,  melt,  dissolve.  Vanity. 
emptiness,  conceit,  self-conceit,  affectedness. 
Vapid,  dull,  flat,  insipid,  stale,  tame.  (Spark- 
ling. ) Vapor,  fume,  smoke,  mist,  fog,  steam. 
Variable , changeable, unsteady, inconstant,  shift- 
ing, wavering,  fickle,  restless,  fitful.  (Constant.) 
Variety , difference, diversity,  change,  diversifica- 
tion, mixture,  medley,  miscellany.  (Sameness, 
monotony. ) Vast,  spacious,  boundless,  mighty, 
enormous,  immense,  colossal,  gigantic,  huge, 
prodigious.  (Confined.)  Vaunt,  boast,  brag, 
puff,  hawk,  advertise,  flourish,  parade.  Vener- 
able, grave,  sage,  wise,  old,  reverend.  Venial , 
pardonable,  excusable,  justifiable.  (Grave, 

serious.)  Venom,  poison,  virus,  spite,  malice, 
malignity.  Venture,  n.,  speculation,  chance, 
peril,  stake.  Venture , v.,  dare,  adventure,  risk, 
hazard,  jeopardize.  Veracity , truth,  truthful- 
ness, credibility,  accuracy.  (Falsehood.)  Verbal , 
oral,  spoken,  literal,  parole,  unwritten.  Verdict , 
judgment,  finding,  decision,  answer.  Vexation , 
chagrin,  mortification.  (Pleasure.)  Vibrate , 

oscillate,  swing,  sway,  wave,  undulate,  thrill. 
Vice , vileness,  corruption,  depravity,  pollution, 
immorality,  wickedness,  guilt,  iniquity,  crime. 
(Virtue.)  Vicious,  corrupt,  depraved,  debased, 
bad,  contrary,  unruly,  demoralized,  profligate, 
faulty.  (Virtuous,  gentle.)  Victim,  sacrifice, 
food,  prey,  sufferer,  dupe,  gull.  Victuals , 
viands,  bread,  meat,  provisions,  fare,  food, 
repast.  View,  prospect,  survey.  Violent , boist- 
erous, furious,  impetuous,  vehement.  (Gentle.) 
Virtuous , upright,  honest,  moral.  (Profligate.) 
Vision , apparition,  ghost,  phantom,  specter. 
Voluptuary,  epicure,  sensualist.  Vote,  suffrage, 
voice.  Vouch , affirm,  asseverate,  assure,  aver. 

WAIT,  await,  expect,  look  for,  wait  for. 
Wakeful,  vigilant,  watchful.  (Sleepy.)  TFa?i- 
der,  range,  ramble,  roam,  rove,  stroll.  Want , 
lack,  need.  (Abundance.)  Wary,  circumspect, 
cautious.  (Foolhardy.)  Wash,  clean,  rinse, 
wet,  moisten,  stain,  tint.  Waste , v.,  squander, 
dissipate,  lavish,  destroy,  decay,  dwindle, 
wither.  Wasteful,  extravagant,  profligate. 
(Economical.)  Way,  method,  plan,  system, 
means,  manner,  mode,  form,  fashion,  course, 
process,  road,  route,  track,  path,  habit,  practice. 
Wave , breaker,  billow,  surge.  Weak,  feeble, 
infirm.  (Strong.)  Weaken,  debilitate,  en- 
feeble, enervate,  invalidate.  (Strengthen.) 
Weaitsome,  tedious,  tiresome.  (Interesting, 
entertaining.)  Weary , harass,  jade,  tire, 
fatigue.  (Refresh.)  Weight , gravity,  heavi- 
ness, burden,  load.  (Lightness.)  Well- 
being, happiness,  prosperity,  welfare.  Whole, 
entire,  complete,  total,  integral.  (Part.) 


SYNONYMS  AND  ANTONYMS 


41 


Wicked , iniquitous,  nefarious.  (Virtuous.) 
Will,  wish,  desire.  Willingly , spontaneously, 
voluntarily.  (Unwillingly.)  Win , get,  obtain, 
gain,  procure,  effect,  realize,  accomplish,  achieve. 
(Lose.)  Winning , attractive,  charming,  fasci- 
nating, bewitching,  enchanting,  dazzling, 
brilliant.  (Repulsive.)  Wisdom , prudence, 
foresight,  far-sightedness,  sagacity.  (Foolish- 
ness. ) Wit,  humor,  satire,  fun,  raillery.  Won- 
der, v.,  admire,  amaze,  astonish,  surprise. 
Wonder,  n.,  marvel,  miracle,  prodigy.  Word, 
n.,  expression,  term.  Work,  labor,  task,  toil. 
(Play.)  Worthless,  valueless.  (Valuable.) 
Writer , author,  penman.  Wrong,  injustice, 
injury.  (Right.) 

YAWN,  gape,  open  wide.  Yearn,  hanker 
after,  long  for,  desire,  crave.  Yell , bellow,  cry 
out,  scream.  Yellow,  golden,  saffron-like.  Yelp, 

* — V 

Facts  about  Gold  and  Silver. 

A ton  of  gold  or  silver  contains  29,166.66 
ounces. 

A ton  of  gold  is  worth  $602,875;  silver, 
$37,704.84. 

The  United  States  money  standard  for  gold 
and  silver  is  900  parts  pure  metal  and  100 
parts  of  alloy  in  1,000  parts  of  coin. 

The  value  of  an  ounce  of  pure  gold  is 
$20.67,183;  23.22  grains  of  pure  gold  equals  $1. 

The  term  karat  when  used  to  distinguish 
fineness  of  gold  means  one-twenty-fourth;  pure 
gold  is  24-karat  gold. 

A cubic  foot  of  gold  weighs  1,203  pounds, 
and  is  worth  about  $300,000. 

In  round  numbers  the  weight  of  $1,000,000 
in  standard  gold  coin  is  1J  tons  (3,685  lbs.); 
standard  coin,  26J  tons;  subsidiary  silver  coin, 
25  tons;  minor  coin,  5-cent  nickel,  100  tons. 

Glossary  of  Mining  and  Milling  Terms. 

Battery — Generally  applied  to  a set  of  five 
stamps.  Bullion — Ingots  of  gold  or  silver 
ready  for  the  mint.  Bumping  table — A con- 
centrating table  with  a jolting  motion.  Cage — 
A mine  elevator.  Chute — A body  of  ore,  usu- 
ally elongated,  extending  downward  within  a 
vein ; a slide  for  ore  or  waste  rock.  Cobbing — 
Breaking  ore  for  sorting.  Concentrator — 
Machine  for  removing  waste  matter  from  min- 
eral. Copper  plates — Plates  of  copper  coated 
with  quicksilver,  upon  which  the  gold  is  caught 
as  the  ore  flows  from  the  stamps.  Cord — A 
cord  weighs  about  eight  tons.  Country-rock — 
The  rock  on  each  side  of  a vein.  Crevice — A 
fissure,  split  or  crack;  the  vein  is  called  “the 
crevice.”  Cribbing — The  timbers  used  to  con- 
fine wall  rock.  Cross-cut — A level  driven  across 
the  course  of  a vein.  Deposit — Ore  bodies  not 


bark,  sharp  cry,  howl.  Yet,  besides,  neverthe- 
less, notwithstanding,  however,  still,  ultimately, 
at  last,  so  far,  thus  far.  Yield,  bear,  give,  afford, 
impart,  communicate,  confer,  bestow,  abdicate, 
resign,  cede,  surrender,  relinquish,  relax,  quit, 
forego,  give  up,  let  go,  waive,  comply,  accede, 
assent,  acquiesce,  succumb,  submit.  Yielding, 
supple,  pliant,  bending,  compliant,  submissive, 
unresisting.  (Obstinate.)  Yoke,  v.,  couple, 
link,  connect.  Yore,  long  ago,  long  since. 
Young,  juvenile,  inexperienced,  ignorant,  youth- 
ful. Youth,  boy,  lad,  minority,  adolescence, 
juvenility.  Youthful , young,  juvenile,  boyish, 
girlish,  puerile.  (Old.) 

ZEAL , energy,  fervor,  ardor,  earnestness, 
enthusiasm,  eagerness.  ( Indifference. ) Zealous, 
warm,  ardent,  fervent,  enthusiastic,  anxious. 
(Indifferent,  careless.)  Zest,  relish,  gusto, 
flavor.  (Disgust.) 

confined  to  a lode.  Drift — A tunnel ; a horizon 
tal  passage  underground.  Dump — A place  o* 
deposit  for  ore  or  refuse.  Feeder — A smaP 
vein  joining  a larger  one.  Fissure-vein  — A 
crack  or  cleft  in  the  earth’s  crust  filled  with 
mineral  matter.  Float — Loose  ore  or  rock  de- 
tached from  the  original  formation.  Flume— 
A pipe  or  trough  to  convey  water. — Foot-wall — 
Layer  of  rock  beneath  the  vein.  Free  mill- 
ing— Ores  containing  mineral  that  will  separ- 
ate from  the  gangue  by  simple  methods. 
Hanging-wall — The  layer  or  rock,  or  wall, 
over  a lode.  Ladderway — That  part  of  mine- 
shaft  containing  the  ladders.  Lagging— Tim- 
bers over  and  upon  the  sides  of  a drift.  Ledge 
or  Lead — Mineral  ores  or  gangue  within  fissure 
veins.  Mill-run — A test  of  the  value  of  a given 
quantity  of  ore.  Ores — Compound  of  metals 
with  oxygen,  sulphur,  arsenic,  etc.  Pay- 
streak — The  richest  streak  in  the  vein. 
Pocket — A rich  spot  in  the  vein  or  deposit. 
Refraetory — Resisting  the  action  of  heat  and 
chemical  re-agents.  Shaft — A well-like  pas- 
sage into  a mine.  Sluices — Troughs  in  which 
ore  is  washed.  Smelting — Reduction  of  ores 
in  furnaces.  Spur — A branch  of  a vein. 
Stamps — Weights  for  crushing  ores.  St  ope — 
The  part  of  a vein  above  or  below  the  drift 
from  which  the  ore  has  been  removed.  Stop- 
ing  — Excavating  the  ore  from  the  roof  or  floor 
of  a drift.  Stratum — A bed  or  layer.  Stidls — 
A framework  to  support  the  rubbish  when 
stoping.  Sump — A well  at  the  bottom  of  a 
shaft  to  collect  water.  Tailings — The  refuse 
left  after  the  washing  ores  containing  metals 
not  saved  in  the  first  treatment.  Tunnel — A 
level  driven  across  a vein.  Whim — A machine 
used  for  raising  ore  or  refuse.  Winze — An  in- 
terior shaft  sunk  from  one  level  to  another. 


♦— 


Parliamentary  Law j 


at  a Glance 


m 


LIST  OF  MOTIONS  ARRANGED  ACCORDING  TO  THEIR  PURPOSE  AND  EFFECT 

Letters  refer  to  Rules  below. 


Modifying  or  amending. 

8.  To  amend  or  to  substitute,  or  to 

divide  the  question K 

To  refer  to  committee. 

7.  To  commit  (or  recommit) D 

Deferring  action. 

6.  To  postpone  to  a fixed  time C 

4.  To  lay  on  the  table AEG 

Suppressing  or  extending  debate. 

5.  For  the  previous  question A EM 

To  limit,  or  close,  debate AM 

To  extend  limits  of  debate A 

Suppressing  the  question. 

Objection  to  consideration  of 

question A H M N 

9.  To  postpone  indefinitely I)  E 

4.  To  lay  upon  the  table  A E G 

To  bring  up  a question  the  second  time: 

To  reconsider  debatable  ques- 
tion   D E F I 

To  reconsider  undebatable  ques- 
tion   AEF  I 

Concerning  Orders , Rules , etc. 

3.  For  the  orders  of  the  day A E H N 

To  make  subject  a special  order.  M 

To  amend  the  rules M 

To  suspend  the  rules A E F M 

To  take  up  a question  out  of  its 

proper  order A E 

To  take  from  the  table A E G 


Questions  touching  priority  of 

business A 

Questions  of  privilege. 

Asking  leave  to  continue  speak- 
ing after  indecorum A 

Appeal  from  chair’s  decision 

touching  indecorum A E II  L 

Appeal  from  chair’s  decision 

generally E H L 

Question  upon  reading  of  papers  A E 

Withdrawal  of  a motion A E 

Closing  a meeting. 

2.  To  adjourn  (in  committees,  to 
rise),  or  to  take  a recess,  with- 
out limitation A E F 

1.  To  fix  time  to  which  to  adjourn  B 

Order  of  Precedence.  — The  motions  above 
numbered  1 to  9 take  precedence  over  all  others  in 
the  order  given , and  any  one  of  them , except  to 
amend  or  substitute,  is  in  order  while  a motion  of 
a,  lower  rank  is  pending. 

Rude  A.  Undebatable,  but  remarks  may  be 
tacitly  allowed. 

Rude  B.  Undebatable  if  another  question  is 
before  the  assembly. 

Rude  C.  Limited  debate  allowed  on  propriety 
of  postponement  only. 


Rude  D.  Opens  the  main  question  to  debate. 
Motions  not  so  marked  do  not  allow  of  reference 
to  main  question. 

Rude  E.  Cannot  be  amended.  Motion  to  ad- 
journ can  be  amended  when  there  is  no  other 
business  before  the  house. 

Rude  F.  Cannot  be  reconsidered. 

Rude  G.  An  affirmative  vote  cannot  be  recon- 
sidered. 

Rude  H.  In  order  when  another  has  the  floor. 

Rude  I.  A motion  to  reconsider  may  be 
moved  and  entered  when  another  has  the  floor, 
but  the  business  then  before  the  house  may  not 
be  set  aside.  This  motion  can  only  be  enter- 
tained when  made  by  one  who  voted  originally 
with  the  prevailing  side.  When  called  up  it 
takes  precedence  of  all  others  which  may  come 
up,  excepting  only  motions  relating  to  adjourn- 
ment. 

Rude  K.  A motion  to  amend  an  amendment 
cannot  be  amended. 

Rude  L.  When  an  appeal  from  the  chair’s 
decision  results  in  a tie  vote,  the  chair  is  sus- 
tained. > 

Rude  M.  Requires  a two-thirds  vote  unless 
special  rules  have  been  enacted. 

Rude  N.  Does  not  require  to  be  seconded. 

General  Rules. 

No  motion  is  open  for  discussion  until  it  has 
been  stated  by  the  chair. 

The  maker  of  a motion  cannot  modify  it  or 
withdraw  it  after  it  has  been  stated  by  the  chair, 
except  by  general  consent. 

Only  one  reconsideration  of  a question  is  per- 
mitted. 

A motion  to  adjourn,  to  lay  on  the  table,  or  to 
take  from  the  table,  cannot  be  renewed  unless 
some  other  motion  has  been  made  in  the  inter- 
val. 

On  motion  to  strike  out  the  words,  “Shall  the 
words  stand  part  of  the  motion?”  unless  a 
majority  sustains  the  words,  they  are  struck  out. 

On  motion  for  previous  question,  the  form  to 
be  observed  is,  “ Shall  the  main  question  be  now 
put?”  This,  if  carried,  ends  debate. 

On  an  appeal  from  the  chair’s  decision,  “ Shall 
the  decision  be  sustained  as  the  ruling  of  the 
house?”  the  chair  is  generally  sustained. 

On  motion  for  orders  of  the  day,  “ Will  the 
house  now  proceed  to  the  orders  of  the  dayv” 
This,  if  carried,  supercedes  intervening  motions. 

When  an  objection  is  raised  to  considering 
questions,  “Shall  the  question  be  considered?” 
objections  may  be  made  by  any  member  before 
debate  has  commenced,  but  not  subsequently. 

42 


A®  Legal  Advice  ^4^ 


Ignorance  of  the  law  excuses  no  one .” 


BLACKSTONE  defines  tew  as  the  rules  of 
human  action  or  conduct,  but  what  is 
commonly  understood  by  the  term  is  the  civil 
or  municipal  regulations  of  a nation  as  applied 
to  a particular  country.  The  forms  of  law  which 
govern  civil  contracts  and  business  intercourse 
are  distinguished  as  statute  and  common.  Statute 
law  is  the  written  law  of  the  land,  as  enacted  by . 
State  or  National  legislative  bodies.  The  com- 
mon law  is  grounded  on  the  general  customs  of 
England,  and  includes  the  law  of  nature,  the 
law  of  God,  the  principles  and  maxims  of  the 
law  and  the  decisions  of  the  superior  courts.  It 
overrides  both  the  canon  and  the  civil  law  where 
they  go  beyond  or  are  inconsistent  with  it. 

To  the  man  involved  in  litigation  the  best 
advice  is  to  go  to  the  best  lawyer  he  can  find. 
But  an  ounce  of  prevention  is  worth  a pound  of 
cure,  and  the  purpose  of  the  following  pages  is 
to  furnish  the  ounce  of  prevention.  Knowledge 
is  power  in  nothing  so  much  as  in  business  law, 
especially  since  the  law  presumes  that  no  man 
is  ignorant  of  the  law. 


Business  Law  in  Brief. 

Ignorance  of  the  law  excuses  no  one. 

It  is  a fraud  to  conceal  a fraud. 

The  law  compels  no  one  to  do  impossibilities. 

An  agreement  without  consideration  is  void. 

Signatures  made  with  a lead  pencil  are  good 
in  law. 

A receipt  for  money  paid  is  not  legally  con- 
clusive. 

The  act  of  one  partner  binds  all  the  others. 

The  seal  of  a party  to  a written  contract 
imports  consideration. 

A contract  made  with  a minor  cannot  be 
enforced  against  him.  A note  made  by  a minor 
is  voidable. 

A contract  made  with  a lunatic  is  void. 

A contract  made  on  a Sunday  is  void. 

Principals  are  liable  for  the  acts  of  their 
agents. 

Agents  are  liable  to  their  principals  for  errors. 

Each  individual  in  a partnership  is  liable  for 
the  whole  amount  of  the  debts  of  the  firm. 

A note  which  does  not  state  on  its  face  that  it 
bears  interest,  will  bear  interest  only  after  due. 


A lease  of  land  for  a longer  term  than  one 
year  is  void  unless  in  writing. 

An  indorser  of  a note  is  exempt  from  liability 
if  notice  of  its  dishonor  is  not  mailed  or  served 
within  twenty-four  hours  of  its  non-payment. 

In  case  of  the  death  of  the  principal  maker  of 
a note  the  holder  is  not  required  to  notify  a 
surety  that  the  note  is  not  paid,  before  the 
settlement  of  the  maker’s  estate. 

Notes  obtained  by  fraud,  or  made  by  an 
intoxicated  person,  are  not  collectible. 

If  no  time  of  payment  is  specified  in  a note  it 
is  payable  on  demand. 

An  indorser  can  avoid  liability  by  writing 
“ without  recourse  ” beneath  his  signature. 

A check  indorsed  by  the  payee  is  evidence  of 
payment  in  the  drawer’s  hands. 

An  outlawed  debt  is  revived  should  the  debtor 
make  a partial  payment. 

Want  of  consideration — a common  defense 
interposed  to  the  payment  of  negotiable 
paper — is  a good  defense  between  the  original 
parties  to  the  paper;  but  after  it  has  been  trans- 
ferred before  maturity  to  an  innocent  holder 
for  value  it  is  not  a defense. 

Negotiable  paper,  payable  to  bearer  or 
indorsed  in  blank,  which  has  been  stolen  or  lost, 
cannot  be  collected  by  the  thief  or  finder,  but  a 
holder  who  receives  it  in  good  faith  before 
maturity,  for  value,  can  hold  it  against  the 
owner’s  claims  at  the  time  it  was  lost. 

Sometimes  the  holder  of  paper  has  the  right 
to  demand  payment  before  maturity ; for  instance, 
when  a draft  has  been  protested  for  non-accept- 
ance and  the  proper  notices  served,  the  holder 
may  at  once  proceed  against  the  drawer  and 
indorsers. 

If  a note  or  draft  is  to  be  paid  in  the  State 
where  it  is  made,  the  contract  will  be  governed 
by  the  laws  of  that  State.  When  negotiable 
paper  is  payable  in  a State  other  than  that  in 
which  it  is  made,  the  laws  of  that  State  will 
govern  it.  Marriage  contracts,  if  valid  where 
they  are  made,  are  valid  everywhere.  Contracts 
relating  to  personal  property  are  governed  by 
the  laws  of  the  place  where  made,  except  those 
relating  to  real  estate,  which  are  governed  by 
the  laws  of  the  place  where  the  land  is  situated. 

If  negotiable  paper,  pledged  to  a bank  as 
security  for  the  payment  of  a loan  or  debt,  falls 
due,  and  the  bank  fails  to  demand  payment  and 
have  it  protested  when  dishonored,  the  bank  is 
liable  to  the  owner  for  the  full  amount  of  the 
paper. 


44 


LEGAL  ADVICE 


Agreements  and  Contracts. 

A contract  or  agreement  is  where  a promise 
is  made  on  one  side  and  assented  to  on  the 
other,  or  where  two  or  more  persons  enter  into 
engagement  with  each  other  by  a promise  on 
either  side.  In  a written  contract  assent  is 
proved  by  the  signature  or  mark.  In  verbal 
agreements  it  may  be  given  by  a word  or  a nod, 
by  shaking  of  hands,  or  by  a sign.  The  old  saw, 
“ Silence  gives  consent,”  is  often  upheld  in  law. 

The  conditions  of  a contract,  as  applying  to 
individuals,  are:'  1.  Age;  2.  Rationality;  and 
3,  as  to  Corporations,  the  possession  of  general 
or  special  statutory  powers. 

Persons  under  age  are  incompetent  to  make 
contracts,  except  under  certain  limitations. 
Generally  such  persons  are  incapable  of  making 
binding  contracts. 

As  to  rationality,  the  general  principle  of 
law  is  that  all  persons  not  rendered  incompetent 
by  personal  disability,  or  by  considerations  of 
public  policy,  are  capable  of  making  a contract. 

Corporations  have  powers  to  make  contracts 
strictly  within  the  limits  prescribed  by  their 
charters,  or  by  special  or  general  statute. 

The  first  step  toward  a contract  is  the  propo- 
sition or  offer,  which  may  be  withdrawn  at 
any  time  before  it  is  agreed  to.  When  the 
proposition  is  verbal,  and  no  time  is  specified, 
it  is  not  binding  unless  accepted  at  once.  To 
give  one  the  option  or  refusal  of  property  at  a 
specified  price,  is  simply  to  give  him  a certain 
time  to  make  up  his  mind  whether  he  will  buy 
the  property  or  not.  To  make  the  option 
binding  he  must  accept  within  the  time  named. 
The  party  giving  the  option  has  the  right  to 
withdraw  it,  and  sell  the  property  to  another,  at 
any  time  previous  to  its  acceptance,  if  the  offer 
is  gratuitous,  and  there  is  no  consideration  to 
support  it. 

If  a letter  of  acceptance  is  mailed,  and  imme- 
diately after  a letter  withdrawing  the  offer  is 
received,  the  contract  is  binding.  An  acceptance 
takes  effect  from  the  time  it  is  mailed,  not  from 
the  time  it  is  received;  it  must,  however,  be  in 
accordance  with  the  original  proposition,  for  any 
new  matter  introduced  would  constitute  a new 
offer.  When  the  offer  is  accepted,  either 
verbally  or  in  writing,  it  is  an  express  assent, 
and  is  binding. 

A contract  made  under  a mistake  of  law  is 
not  void.  Everybody  is  presumed  to  know  the 
law.  This,  however,  applies  only  to  contracts 
permitted  by  law  and  clear  of  fraud. 

A refusal  of  an  offer  cannot  be  retracted  with- 
out the  consent  of  the  second  party.  Once  a 
proposition  is  refused,  the  matter  is  ended.  And 
no  one  has  the  right  to  accept  an  offer  except 
the  person  to  whom  it  was  made. 


The  consideration  is  the  reason  or  thing  for 
which  the  parties  bind  themselves  in  the  con- 
tract, and  it  is  either  a benefit  to  the  promisor 
or  an  injury  to  the  other  party.  Considerations 
are  technically  divided  into  valuable  and  good , 
and  it  sometimes  happens  that  the  consideration 
need  not  be  expressed,  but  is  implied.  A val- 
uable consideration  is  either  money  or  property 
or  service  to  be  given,  or  some  injury  to  be 
endured.  A promise  to  marry  is  considered  a 
valuable  consideration.  A good  consideration 
means  that  the  contract  is  entered  into  because 
of  consanguinity  or  affection,  which  will  sup- 
port the  contract  when  executed,  but  will  not 
support  an  action  to  enforce  an  executory  con- 
tract. Whether  a consideration  is  sufficient  or 
not  is  tested  by  its  being  a benefit  to  the 
promisor  or  an  injury  to  the  other  party.  If  it 
- has  a legal  value,  it  makes  no  difference  how 
small  that  value  may  be.  The  promisor  need 
not  always  be  benefited,  as,  for  instance,  the 
indorser  of  a note,  who  is  liable  although  he 
gets  no  benefit.  But  if  a person  promise  to  do 
something  himself  for  which  no  consideration  is 
to  be  received,  there  is  no  cause  of  action  for 
breach  of  the  contract. 

There  are  several  causes  which  void  contracts, 
first  among  which  is  fraud.  Fraud  is  defined 
to  be  “every  kind  of  artifice  employed  by  one 
person  for  the  purpose  of  willfully  deceiving 
another  to  his  injury.”  No  fraudulent  contract 
will  stand  in  law  or  in  equity.  The  party  upon 
whom  the  fraud  has'  been  practiced  must  void 
the  contract  as  soon  as  he  discovers  the  fraud, 
for  if  he  goes  on  after  having  knowledge  of  the 
fraud  he  cannot  afterwards  void  it.  But  the 
one  who  perpetrates  the  fraud  cannot  plead  that 
ground  for  voiding  it.  Contracts  in  restraint  of 
trade  are  void,  as  also  are  contracts  in  opposi- 
tion to  public  policy,  impeding  the  course  of 
justice,  in  restraint  of  marriage  contrary  to  the 
insolvent  acts,  or  for  immoral  purposes.  Any 
violation  of  the  essential  requisites  of  a contract, 
or  the  omission  of  an  essential  requisite,  will 
void  it. 

DON’T  enter  into  an  agreement  on  a Sunday 
unless  it  is  ratified  on  a week  day. 

DON’T  make  a contract  with  a person  of 
unsound  mind  or  under  the  influence  of  liquor, 
or  otherwise  under  restraint  of  liberty,  mind  or 
body.  Use  caution  in  making  contracts  with 
an  illiterate,  blind  or  deaf  and  dumb  person, 
and  see  to  it  that  witnesses  are  present. 

DON’T  put  a forced  construction  on  a con- 
tract— the  intent  of  the  parties  is  a contract. 

DON’T  suppose  that  you  can  withdraw  a 
proposition  made  in  writing  and  sent  by  mail 
after  the  party  to  whom  it  was  made  has  mailed 
an  unconditional  acceptance. 


LEGAL  ADVICE 


45 


DON’T  suppose  that  a conditional  acceptance 
of  a proposition  is  binding  on  the  party  making 
the  proposition. 

DON’T  forget  that  the  courts  will  construe  a 
contract  according  to  the  law  prevailing  where 
it  was  made. 

DON’T  forget  that  the  law  says,  “No  con- 
sideration, no  contract,”  and  that  the  courts 
will  not  enforce  a contract  which  is  too  severe 
in  its  provisions. 

DON’T  sign  an  agreement  unless  you  have 
carefully  weighed  its  provisions,  which  should 
all  be  fixed  and  certain. 

Notes  and  Negotiable  Paper. 

The  superstructure  of  business  as  it  exists 
to-day  rests  on  the  broad  foundation  of  confi- 
dence — the  result  of  what  may  be  called  the 
evolution  of  commerce,  and  the  principal  stages 
in  this  evolution  are  an  interesting  study. 
First  there  was  only  barter  in  kind,  as  still 
practiced  among  savages — for  example,  the  ex- 
change of  a bushel  of  corn  for  a handful  of 
arrow-heads.  Then  came  the  introduction  of 
money  as  a medium  of  exchange;  and  to-day 
we  have  the  substitution  of  negotiable  paper  as 
documentary  evidence  of  indebtedness,  includ- 
ing promissory  notes,  due  bills,  drafts,  checks, 
certificates  of  deposit,  bills  of  exchange,  bank 
bills,  treasury  notes  (greenbacks),  and  all  other 
evidences  of  debt,  the  ownership  of  which  may 
be  transferred  from  one  person  to  another. 

The  mere  acknowledgment  of  debt  is  not 
sufficient  to  make  negotiable  paper ; the  promise 
of  payment  or  an  order  on  some  one  to  pay  is 
indispensable.  This  promise  must  be  for  money 
only.  The  amount  must  be  exactly  specified. 
The  title  must  be  transferable.  This  feature 
must  be  visible  on  the  face  of  the  paper  by  the 
use  of  such  words  as  “ bearer  ” or  “ order.”  In 
some  of  the  States  peculiar  phrases  are  ordered 
by  statute,  as  “ Payable  without  defalcation  or 

discount,”  or  “Payable  at naming  the 

bank  or  office. 

A written  agreement,  signed  by  one  person, 
to  pay  another,  at  a fixed  time,  a stated  sum  of 
money,  is  a promissory  note.  It  becomes 
negotiable  by  being  made  payable  to  an  order 
on  some  one  or  to  bearer.  As  it  is  a contract,  a 
consideration  is  one  of  its  essential  elements. 
Yet,  although  it  be  void  as  between  the  two  first 
parties,  being  negotiable  and  coming  into  the 
hands  of  another  person  who  gives  value  for  it, 
not  knowing  of  its  defect,  it  has  full  force  and 
may  be  collected. 

The  date  is  of  great  consequence.  In  com- 
puting time,  the  day  of  date  is  not  counted,  but 
it  is  the  fixed  point  beginning  the  time  at  the 


end  of  which  payment  must  be  made.  Omis- 
sion of  the  date  does  not  destroy  a note,  but  the 
holder  must  prove  to  the  time  of  its  making. 
The  promise  to  pay  must  be  precise  as  to  time 
which  the  note  is  to  run.  It  must  be  at  a fixed 
period,  or  conditional  upon  the  occurrence  of 
something  certain  to  happen,  as  “at  sight,” 
“ five  days  after  sight,”  “ on  demand,”  “ three 
months  after  date,”  “ ten  days  after  the  death  of 
John  Doe.”  The  time  not  being  specified,  the 
note  is  considered  “payable  on  demand.” 

The  maker,  the  person  who  promises  and 
whose  signature  the  note  bears,  must  be  com- 
petent. Insane  people  and  idiots  are  naturally, 
and  aliens,  minors  and  married  women  may  be 
legally , incompetent.  The  maker  is  responsible 
and  binds  himself  to  pay  the  amount  stated 
on  the  note  at  its  maturity.  He  need  not 
pay  it  before  it  becomes  due,  but  should  he  do 
so  and  neglect  to  cancel  the  note,  he  would  be 
again  responsible  if  any  other  person,  without 
knowledge  of  such  payment,  acquired  it  for 
value  before  maturity.  Even  a receipt  for  pay- 
ment from  the  first  payee  would  not  stand  good 
against  the  subsequent  holder. 

The  payee  is  the  person  in  whose  favor  the 
note  is  drawn ; the  legal  holder,  the  person  to 
whom  the  money  must  be  paid.  When  a note 
is  made  payable  simply  to  bearer,  without  nam- 
ing the  payee,  any  one  holding  the  note  honestly 
may  collect. 

A subsequent  party,  one  who  comes  into  pos- 
session of  the  note  after  the  original  holder,  has 
a better  claim  than  the  first  one,  for  the  reason 
that  between  the  maker  and  the  first  payee  there 
may  have  been,  in  the  contract,  some  under- 
standing or  condition  militating  against  the 
payment  when  it  should  become  due,  but  the 
third  person,  knowing  nothing  of  this,  gives  his 
value  and  receives  the  note.  The  law  will  always 
sustain  the  subsequent  party. 

The  indorser  is  held  responsible  if  the  maker 
fails  to  pay  when  the  note  arrives  at  maturity. 
A note  payable  to  order  must  be  indorsed  by  a 
holder  upon  passing  it  to  another,  and,  as  value 
has  been  given  each  time,  the  last  holder  will 
look  to  his  next*  preceding  one  and  to  all  the 
others. 

A note,  being  on  deposit  as  collateral  security, 
becoming  due,  the  temporary  holder  is  the 
payee  and  must  collect. 

An  indorsement  is  a writing  across  the  back 
of  the  note  which  makes  the  writer  responsible 
for  the  amount  of  the  note.  There  are  various 
forms  of  indorsement: 

1.  In  blank,  the  indorser  simply  writing  his 
name  on  the  back  of  the  note. 

2.  General , or  in  full,  the  indorser  writing 

above  his  signature  “ Pay ” or  “ Pay 

or  order.” 


46 


LEGAL  ADVICE 


3.  Qualified,  the  words  “ without  recourse  ” 
being  used  after  the  name  of  the  payee  in  the 
indorsement. 

4.  Conditional,  a condition  being  stated,  as: 

“Pay , unless  payment  forbidden 

before  maturity.” 

5.  Restrictive,  as:  “Pay only.” 

The  blank  indorsement,  the  full  indorsement 

and  the  general  indorsement  are  practically  the 
same;  each  entitles  the  holder  of  the  note  to  the 
money,  and  to  look  to  the  indorser  for  payment 
if  the  maker  of  the  note  defaults.  It  has  even 
been  held  that  in  a general  indorsement  the 
holder  had  the  right  to  fill  in  the  words  “ or 
order  ” if  he  saw  fit.  The  qualified  indorsement 
releases  the  indorser  from  any  liability  in  case 
the  maker  of  the  note  defaults.  The  conditional 
and  restrictive  indorsements  are  used  only  in 
special  cases.  Each  indorser  is  severally  and 
collectively  liable  for  the  whole  amount  of  the 
note  indorsed  if  it  is  dishonored,  provided  it  is 
duly  protested  and  notice  given  to  each.  The 
indorser  looks  to  the  man  who  indorsed  it  before 
him,  and  so  back  to  the  original  maker  of  the 
note.  As  soon  as  a note  is  protested  it  is  vitally 
necessary  that  notice  should  be  sent  to  each 
person  interested  at  once. 

TO  BE  ON  THE  SAFE  SIDE,  it  is  well  to 
see  to  it  that  any  note  offered  for  negotiation — • 

Is  dated  correctly; 

Specifies  the  amount  of  money  to  be  paid; 

Names  the  person  to  whom  it  is  to  be  paid ; 

Includes  the  words  “ or  order  ” after  the  name 
of  the  payee,  if  it  is  desired  to  make  the  note 
negotiable; 

Appoints  a place  where  the  payment  is  to  be 
made; 

States  that  the  note  is  made  for  “value 
received;” 

And  is  signed  by  the  maker  or  his  duly 
authorized  representative. 

In  some  States  phrases  are  required  in  the 
body  of  the  note,  such  as  “ without  defalcation 
or  discount;”  but,  as  a general  rule,  that  fact  is 
understood  without  the  statement.  . 

Partnership. 

The  general  rule  is  that  every  person  of  sound 
mind,  and  not  otherwise  restrained  by  law,  mav 
enter  into  a contract  of  partnership. 

There  are  several  kinds  of  partners : 

1.  Ostensible  partners,  or  those  whose  names 
are  made  public  as  partners,  and  who  in  reality 
are  such,  and  who  take  all  the  benefits  and  risks. 

2.  Nominal  partners,  or  those  who  appear 
before  the  public  as  partners,  but  who  have  no 
real  interest  in  the  business. 

3.  Dormant , or  silent  partners,  or  those  whose 
names  are  not  known  or  do  not  appear  as 


partners,  but  who,  nevertheless,  have  an  interest 
in  the  business. 

4.  Special,  or  limited  partners,  or  those  who 
are  interested  in  the  business  only  to  the  amount 
of  the  capital  they  have  invested  in  it. 

5.  General  partners,  who  manage  the  busi- 
ness, while  the  capital,  either  in  whole  or  in 
part,  is  supplied  by  a special  partner  or  partners. 
They  are  liable  for  all  the  debts  and  contracts 
of  the  firm. 

A nominal  partner  renders  himself  liable  for 
all  the  debts  and  contracts  of  the  firm. 

A dormant  partner,  if  it  becomes  known  that 
he  has  an  interest,  whether  creditors  trusted  the 
firm  on  his  account  or  not,  becomes  liable 
equally  with  the  other  partners. 

The  regulations  concerning  special  or  limited 
partnerships,  in  any  particular  State  where 
recognized,  are  to  be  found  in  the  statutes  of 
such  State;  and  strict  compliance  with  the 
statutes  is  necessary  in  order  to  avoid  incurring 
the  responsibilities  attaching  to  the  position  of 
general  partner. 

A person  who  lends  his  name  as  a partner,  or 
who  suffers  his  name  to  continue  in  the  firm 
after  he  has  actually  ceased  to  be  a partner  there- 
of, is  still  responsible  to  third  persons  as  a part- 
ner. 

A partner  may  buy  and  sell  partnership 
effects;  make  contracts  in  reference  to  the  busi- 
ness of  the  firm ; pay  and  receive  money ; draw, 
and  indorse,  and  accept  bills  and  notes;  and  all 
acts  of  such  a nature,  even  though  they  be  upon 
his  own  private  account,  will  bind  the  other 
partners,  if  connected  with  matters  apparently 
having  reference  to  the  business  of  the  firm,  and 
transacted  with  other  parties  ignorant  of  the 
fact  that  such  dealings  are  for  the  particular 
partner’s  private  account.  The  representation 
or  misrepresentation  of  any  fact  made  in  any 
partnership  transaction  by  one  partner,  or  the 
commission  of  any  fraud  in  such  transaction, 
will  bind  the  entire  firm,  even  though  the  other 
partners  may  have  no  connection  with,  or  knowl- 
edge of,  the  same. 

If  a partner  sign  his  individual  name  to  nego- 
tiable paper,  all  the  partners  are  bound  thereby, 
if  such  paper  appear  on  its  face  to  be  on  part- 
nership account.  If  negotiable  paper  of  a firm 
be  given  by  one  partner  on  his  private  account, 
and  in  the  course  of  its  circulation  pass  into  the 
hands  of  a bona  fide  holder  for  value,  without 
notice  or  knowledge  of  the  fact  attending  its 
creation,  the  partnership  is  bound  thereby. 

One  partner  cannot  bind  the  firm  by  deed, 
though  he  may  by  deed  execute  an  ordinary 
release  of  a debt  due  the  partnership. 

If  no  time  be  fixed  in  articles  of  copartner- 
ship for  the  commencement  thereof,  it  is  pre- 
sumed to  commence  from  the  date  and  execution 


LEGAL  ADVICE 


47 


of  the  articles.  If  no  precise  period  is  mentioned 
for  continuance,  a partner  may  withdraw  at  any 
time,  and  dissolve  such  partnership  at  his  pleas- 
ure; and  even  if  a definite  period  be  agreed 
upon,  a partner  may,  by  giving  notice,  dissolve 
the  partnership  as  to  all  capacity  of  the  firm  to 
bind  him  by  contracts  thereafter  made.  The 
withdrawing  partner  subjects  himself,  however, 
to  a claim  for  damages  by  reason  of  his  breach 
of  the  covenant. 

The  death  of  a partner  dissolves  the  partner- 
ship, unless  there  be  an  express  stipulation  that, 
in  such  an  event,  the  representatives  of  the  de- 
ceased partner  may  continue  the  business  in 
connection  with  the  survivors,  for  the  benefit  of 
the  widow  and  children. 

A partnership  is  dissolved  by  operation  of 
law;  by  a voluntary  and  bona  fide  assignment 
by  any  partner  of  his  interest  therein ; by  the 
bankruptcy  or  death  of  any  of  the  partners;  or 
by  a war  between  the  countries  of  which  the 
partners  are  subjects. 

Immediately  after  a dissolution,  notice  of  the 
same  should  be  published  in  the  papers,  and  a 
special  notice  sent  to  every  person  who  has  had 
dealings  with  the  firm.  If  these  precautions  be 
not  taken,  each  partner  will  still  continue  liable 
for  the  acts  of  the  others  to  all  persons  who  have 
had  no  notice  of  such  dissolution. 

DON’T  enter  into  a partnership  without 
carefully  drawn  articles,  and  don’t  sign  the 
articles  until  the  partnership  funds  are  on 
deposit. 

DON’T  forget  that  a partner  may  be  called 
upon  to  make  good  partnership  losses  with  his 
individual  property,  and  that  each  partner  may 
be  held  for  the  acts  of  the  other  partners  as  well 
as  for  his  own. 

DON’T  enter  a firm  already  established  unless 
you  are  willing  to  become  responsible  for  its 
debts. 

DON’T  do  anything  out  of  the  usual  run  of 
business  without  the  consent  of  your  partners. 

DON’T  mix  private  matters  with  partnership 
affairs,  and  don’t  continue  in  a partnership 
where  trust  and  confidence  are  lacking. 

DON’T  continue  a partnership  after  expira- 
tion of  articles,  and  don’t  make  any  change 
without  due  public  notice. 

DON’T  dissolve  a partnership  without  due 
public  notice  or  without  designating  a member 
to  settle  all  matters  outstanding. 

Agency  and  Attorney. 

By  agency  is  meant  the  substitution  of  one 
person  by  and  for  another,  the  former  to  trans- 
act business  for  the  latter.  An  agency  may  be 
established  by  implication  — an  express  agree- 


ment with  a person  that  he  i3  to  become  the 
agent  of  another  not  being  necessary  — or 
verbally,  or  by  writing.  A verbal  creation  of 
an  agency  suffices  to  authorize  the  ageut  to 
make  a contract  even  in  cases  where  such  con- 
tract must  be  in  writing. 

Agency  is  of  three  kinds : special,  general  and 
professional.  A special  agency  is  an  authority 
exercised  for  a special  purpose.  If  a special  agent 
exceed  the  limits  of  his  authority,  his  principal 
is  not  bound  by  his  acts. 

A general  agency  authorizes  the  transaction  of 
all  business  of  a particular  kind,  or  growing  out 
of  a particular  employment.  The  principal  will 
be  bound  by  the  acts  of  a general  agent,  though 
the  latter  act  contrary  to  private  instructions, 
provided  he  keep,  at  the  same  time,  within  the 
general  limits  of  his  authority. 

Professional  agents  are  those  licensed  by  the 
proper  authority  to  transact  certain  kinds  of 
business  for  a compensation.  The  following  are 
among  this  class  of  agents:  1.  Attorneys;  2. 
Brokers;  3.  Factors;  4.  Auctioneers;  5.  Masters 
of  ships. 

In  regard  to  the  subject  of  an  agency,  the 
general  rule  is,  that  whatever  a man  may  do  in 
his  own  right  he  may  also  transact  through 
another.  Things  of  a personal  nature,  implying 
personal  confidence  on  the  part  of  the  person 
possessing  them,  cannot  be  delegated. 

Infants,  married  women,  lunatics,  idiots, 
aliens,  belligerents,  and  persons  incapable  of 
making  legal  contracts,  cannot  act  as  principals 
in  the  appointment  of  agents.  Infants  and 
married  women  may,  however,  become  principals 
in  certain  cases. 

Agency  may  be  terminated  in  two  ways:  (1) 
by  the  act  of  the  principal  or  agent;  (2)  by 
operation  of  law.  In  the  latter  case,  the  ter- 
mination of  the  agency  is  effected  by  lapse  of 
time,  by  the  completion  of  the  subject-matter  of 
the  agency,  by  the  extinction  of  the  subject- 
matter,  or  by  the  insanity,  bankruptcy  or  death 
of  either  party. 

DON’T  do  through  another  what  would  be 
illegal  for  you  to  do  yourself. 

DON’T  lose  any  time  in  repudiating  illegal 
acts  of  your  agent. 

DON’T  make  an  illegal  act  of  your  agent’s 
your  own  by  accepting  the  benefit  thereof. 

DON’T  transact  business  through  an  agent 
unless  he  can  show  that  he  stands  in  his  prin- 
cipal’s stead  in  the  matter  in  hand. 

DON’T,  as  agent,  appoint  sub-agents  without 
the  consent  of  your  principal. 

DON’T  go  beyond  your  authority  in  an 
agency  unless  you  are  willing  to  become  per- 
sonally responsible. 


48 


LEGAL  ADVICE 


DON’T  accept  an  agency,  or  act  as  an  attor- 
ney in  fact,  in  complicated  matters,  unless  your 
powers  are  clearly  defined  in  writing. 

Landlord  and  Tenant. 

Leases  for  one  year  or  less  need  no  written 
agreement.  Leases  for  more  than  a year  must 
be  in  writing;  if  for  life,  signed,  sealed  and 
witnessed  in  the  same  manner  as  any  other 
important  document. 

Leases  for  over  three  years  must  be  recorded. 
No  particular  form  is  necessary. 

If  no  agreement  in  writing  for  more  than  a 
year  can  be  produced,  the  tenant  holds  the 
property  from  year  to  year  at  the  will  of  the 
landlord.  If  there  is  no  agreement  as  to  time, 
the  tenant,  as  a rule,  holds  from  year  to  year. 

A tenancy  at  will  may  be  terminated  by 
giving  the  tenant  one  month’s  notice,  requiring 
him  to  remove  from  the  premises  occupied. 

A tenant  is  not  responsible  for  taxes,  unless 
it  is  so  stated  in  the  lease. 

The  tenant  may  underlet  as  much  of  the 
property  as  he  desires,  unless  it  is  expressly 
forbidden  in  the  lease.  Tenants  at  will  cannot 
underlet. 

A married  woman  cannot  lease  her  property 
under  the  common  law,  but  this  provision  is  re- 
moved by  statute  in  most  of  the  States.  A hus- 
band cannot  make  a lease  which  will  bind  his 
wife’s  property  after  his  death. 

A lease  made  by  a minor  is  not  binding  after 
the  minor  has  attained  his  majority.  It  binds 
the  lessee,  however,  unless  the  minor  should 
release  him.  Should  the  minor  receive  rent 
after  attaining  his  majority,  the  lease  will  be 
thereby  ratified.  A leas©  given  by  a guardian 
will  not  extend  beyond  the  majority  of  the 
ward. 

A new  lease  renders  void  a former  lease. 

In  case  there  are  no  writings,  the  tenancy  be- 
gins from  the  day  possession  is  taken;  where 
there  are  writings  and  the  time  of  commence- 
ment is  not  stated,  the  tenancy  will  be  held  to 
commence  from  the  date  of  said  writings. 

Leases  on  mortgaged  property,  whereon  the 
mortgage  was  given  prior  to  the  lease,  termin- 
ate when  the  mortgage  is  foreclosed. 

Where  a tenant  assigns  his  lease,  even  with 
the  landlord’s  consent,  he  will  remain  liable  for 
the  rent  unless  his  lease  is  surrendered  or  can- 
celed. 

There  are  many  special  features  of  the  law  of 
landlord  and  tenant  in  relation  to  agricultural 
tenancy.  Generally  an  outgoing  tenant  cannot 
sell  or  take  away  the  manure.  A tenant  whose 
estate  has  terminated  by  an  uncertain  event 
which  he  could  neither  foresee  nor  control  is 
entitled  to  the  annual  crop  which  he  sowed 


while  his  estate  continued,  by  the  law  of  emble- 
ments. He  may  also,  in  certain  cases,  take  the 
emblements  or  annual  profits  of  the  land  after 
his  tenancy  has  ended,  and,  unless  restricted  by 
some  stipulation  to  the  contrary,  may  remove 
such  fixtures  as  he  has  erected  during  his  occu- 
pation for  convenience,  profit  or  comfort;  for, 
in  general,  what  a tenant  has  added  he  may 
remove,  if  he  can  do  so  without  injury  to  the 
premises,  unless  he  has  actually  built  it  in  so  as 
to  make  it  an  integral  part  of  what  was  there 
originally. 

The  following  are  immovable  fixtures:  Agri- 
cultural erections,  fold-yard  walls,  cart  house, 
barns  fixed  in  the  ground,  beast  house,  carpen- 
ter shop,  fuel  house,  pigeon  house,  pineries 
substantially  fixed,  wagon  house,  box  borders 
not  belonging  to  a gardener  by  trade,  flowers, 
trees,  hedges,  ale-house  bar,  dressers,  partitions, 
locks  and  keys,  benches  affixed  to  the  house, 
statue  erected  as  an  ornament  to  grounds,  sun 
dial,  chimney  piece  not  ornamental,  closets 
affixed  to  the  house,  conduits,  conservatory 
substantially  affixed,  doors,  fruit  trees  if  a tenant 
be  not  a nurseryman  by  trade,  glass  windows, 
hearths,  millstones,  looms  substantially  affixed 
to  the  floor  of  a factory,  threshing-machines 
fixed  by  bolts  and  screws  to  posts  let  into  the 
ground. 

DON’T  occupy  premises  until  a written  lease 
is  in  your  possession,  and  don’t  depend  on 
promises  of  a landlord  unless  they  are  part  of 
such  lease. 

DON’T  accept  a married  woman  as  tenant 
unless  the  law  of  the  State  permit  her  to  make 
an  executory  contract. 

DON’T  think  that  you  can  legally  eject  sub- 
tenants unless  you  have  given  them  notice  of 
the  tenant’s  forfeiture  of  his  lease. 

DON’T  make  such  improvements  in  premises 
occupied  by  you  as  the  law  would  regard  as  im- 
movable fixtures,  unless  you  are  willing  to  turn 
them  over  to  the  landlord  when  your  lease  ex- 
pires. A building  erected  on  foundations  sunk 
into  the  ground  would  become  part  of  the  realty 
and  thus  belong  to  the  landlord. 

DON’T  think,  however,  that  you  have  no 
right  to  remove  trade  fixtures  erected  by  you. 

DON’T  accept  less  than  thirty  days’  notice 
when  you  rent  by  the  month. 

DON’T  forget  that  where  premises  are  let  for 
illegal  use  the  law  will  not  aid  you  in  collecting 
arrears  for  rent. 

Law  Relating  to  Farms,  Etc. 

In  a deed  to  agricultural  property  the  bound- 
aries should  be  clearly  determined.  The  ques- 
tion, What  does  the  farmer  get?  is  answered 
by  these  boundaries,  and  the  deed  to  a farm 
always  includes  the  dwelling  houses,  barns  and 


LEGAL  ADVICE 


49 


other  improvements  thereon  belonging  to  the 
grantor,  even  though  these  are  not  mentioned. 
It  also  conveys  all  the  fences  standing  on  the 
farm,  but  all  might  not  think  it  also  included 
the  fencing- stuff,  posts,  rails,  etc.,  which  had 
once  been  used  in  the  fence,  but  had  been  taken 
down  and  piled  up  for  future  use  again  in 
the  same  place.  But  new  fencing  material,  just 
bought,  and  never  attached  to  the  soil,  would 
not  pass.  So  piles  of  hop  poles,  stored  away,  if 
once  used  on  the  land,  and  intended  to  be  again 
so  used,  have  been  considered  a part  of  it,  but 
loose  boards  or  scaffold  poles,  merely  laid  across 
the  beams  of  a barn  and  never  fastened  to  it, 
would  not  be,  and  the  seller  of  the  farm  might 
take  them  away.  Standing  trees,  of  course,  also 
pass  as  part  of  the  land ; so  do  trees  blown  down 
or  cut  down,  and  still  left  in  the  woods  where 
they  fell,  but  not  if  cut  and  corded  up  for  sale; 
the  wood  has  then  become  personal  property. 

If  there  be  any  manure  in  the  barnyard  or  in 
the  compost  heap  on  the  field,  ready  for  imme- 
diate use,  the  buyer  ordinarily,  in  the  absence 
of  any  contrary  agreement,  takes  that  also  as 
belonging  to  the  farm,  though  it  might  not  be 
so  if  the  owner  had  previously  sold  it  to  some 
other  party,  and  had  collected  it  together  in  a 
heap  by  itself,  for  such  an  act  might  be  a tech- 
nical severance  from  the  soil,  and  so  convert 
real  into  personal  estate;  and  even  a lessee  of  a 
farm  could  take  away  the  manure  made  on  the 
place  while  he  was  in  occupation.  Growing 
crops  also  pass  by  the  deed  of  a farm  unless 
they  are  expressly  reserved,  and  when  it  is  not 
intended  to  convey  those  it  should  be  so  stated 
in  the  deed  itself;  a mere  oral  agreement  to  that 
effect  would  not  be,  in  most  States,  valid  in  law. 
Another  mode  is  to  stipulate  that  possession  is 
not  to  be  given  until  some  future  day,  in  which 
case  the  crops  or  manures  may  be  removed 
before  that  time. 

An  adjoining  road  is,  to  its  middle,  owned  by 
the  farmer  whose  land  is  bound,  unless  there  are 
reservations  to  the  contrary  in  the  deeds  through 
which  he  derives  title.  But  this  ownership  is  sub- 
ject to  the  right  of  the  public  to  the  use  of  the  road. 

If  a tree  grows  so  as  to  come  over  the  land  of 
a neighbor,  the  latter  may  cut  away  the  parts 
which  so  come  over,  for  he  owns  his  land  and 
all  that  is  above  or  below  it.  If  it  be  a fruit 
tree  he  may  cut  every  branch  or  twig  which 
comes  over  his  land,  but  he  cannot  touch  the 
fruit  which  falls  to  the  land.  The  owner  of  the 
tree  may  enter  peaceably  upon  the  land  of  the 
neighbor  and  take  up  the  branches  and  fruit. 

Lien  Laws. 

Any  one  who,  as  contractor,  sub-contractor  or 
laborer,  performs  any  work,  or  furnishes  any 
materials,  in  pursuance  of,  or  in  conformity 


with,  any  agreement  or  contract  with  the  owner, 
lessee,  agent  or  one  in  possession  of  the  pro- 
perty, toward  the  erection,  altering,  improving 
or  repairing  of  any  building,  shall  have  a lien 
for  the  value  of  such  labor  or  materials  on  the 
building  or  land  on  which  it  stands  to  the  extent 
of  the  right,  title  and  interest  of  the  owner, 
lessee  or  person  in  possession  at  the  time  of  the 
claimant’s  filing  his  notice  with  the  clerk  of  the 
county  court.  Such  lien  is  called  a mechanic’s 
lien. 

The  notice  should  be  filed  within  thirty  days 
after  completion  of  the  work  or  the  furnishing 
of  the  materials,  and  should  state  the  residence 
of  the  claimant,  the  amouut  claimed,  from  whom 
due,  when  due,  and  to  whom  due,  the  name  of 
the  person  against  whom  claimed,  the  name  of 
the  owner,  lessee  or  person  in  possession  of  the 
premises,  with  a brief  description  of  the  latter. 

Liens  cease  in  one  year  after  the  filing  of 
the  notice,  unless  an  action  is  begun,  or  the 
lien  is  continued  by  an  order  of  court. 

The  following  classes  of  persons  are  gener- 
ally entitled  to  lien:  1.  Bailees,  who  may  per- 
form labor  and  services,  on  the  thing  bailed,  al 
the  request  of  the  bailor.  2.  Innkeepers,  upon 
the  baggage  of  guests  they  have  accommo- 
dated. 3.  Common  carriers,  upon  goods 
carried,  for  the  amount  of  their  freight  and 
disbursements.  4.  Yendors,  on  the  goods  sold, 
for  payment  of  the  price  where  no  credit  has 
been  expressly  promised  or  implied.  5.  Agents, 
upon  goods  of  their  principals,  for  advance- 
ments for  the  benefit  of  the  latter.  6.  All 
persons  are  entitled  to  the  right  of  lien  who 
are  compelled  by  law  to  receive  property  and 
bestow  labor  or  expense  on  the  same. 

The  right  of  lien  may  be  waived:  1.  By 

express  contract.  2.  By  neglect.  3.  By  new 
agreement.  4.  By  allowing  change  of  pos- 
session. 5.  By  surrendering  possession. 

The  manner  of  the  enforcement  of  a lien, 
whether  it  be  an  innkeeper’s,  agent’s,  carrier’s, 
factor’s,  etc.,  depends  wholly  upon  the  nature 
and  character  of  the  lien. 

DON’T  purchase  real  estate  unless  the 
records  have  been  thoroughly  searched  for  all 
liens  known  to  the  law,  or  until  all  notices  of 
action  against  the  same  have  been  discharged. 

DON’T  think  that  you  have  no  right  to  sell 
perishable  property  on  which  you  have  a lien. 
Your  lien  will  attach  to  the  proceeds. 

DON’T  foreclose  a lien  without  proper 
notice. 

DON’T  make  payments  to  a contractor 
before  you  have  full  knowledge  of  all  liens 
filed. 

DON’T  forget  that  liens  take  precedence 
according  to  priority,  and  that  interest  always 
runs  on  a judgment. 


60 


LEGAL  ADVICE 


Deeds— Transfer  of  Property. 

A deed  is  a writing  by  which  lands,  tene- 
ments or  hereditaments  are  conveyed,  sealed 
and  delivered.  It  must  be  written  or  printed 
on  parchment  or  paper;  the  parties  must  be 
competent  to  contract ; there  must  be  a proper 
object  to  grant ; a sufficient  consideration ; an 
agreement  properly  declared;  if  desired,  it 
must  have  been  read  to  the  party  executing 
it;  it  must  be  signed  and  sealed;  attested  by 
witnesses,  in  the  absence  of  any  statute  regula- 
tion to  the  contrary;  properly  acknowledged 
before  a competent  officer;  and  recorded 
within  the  time  and  in  the  office  prescribed  by 
the  State  wherein  executed. 

The  maker  of  a deed  is  the  grantor;  the 
party  to  whom  it  is  delivered,  the  grantee. 
If  the  grantor  have  a wife,  she  must,  in  the 
absence  of  a statute  to  the  contrary,  sign  and 
acknowledge  the  deed;  otherwise,  after  the 
husband's  death,  she  may  claim  the  use  of  one- 
third,  during  her  life. 

By  a general  warranty  deed  the  grantor 
covenants  to  insure  the  lands  against  all 
persons  whatsoever;  by  a special  warranty 
deed  he  warrants  only  against  himself  and 
those  claiming  under  him.  In  deeds  made  by 
executors,  administrators  or  guardians  there  is 
generally  no  warranty.  A quit-claim  deed 
releases  all  the  interest  which  the  grantor  has, 
in  the  land,  whatever  it  may  be. 

A deed  of  trust  is  given  to  a person  called  a 
trustee,  to  hold  in  fee  simple,  or  otherwise,  for 
the  use  of  some  other  person  who  is  entitled  to 
the  proceeds,  profits  or  use. 

A deed  may  be  made  void  by  alterations 
made  in  it  after  its  execution;  by  the  disagree- 
ment of  the  parties  whose  concurrence  is 
necessary;  or  by  the  judgment  of  a competent 
tribunal. 

Interlineations  or  erasures  in  a deed,  made 
before  signing,  should  be  mentioned  in  a note, 
and  witnessed  in  proper  form.  After  the 
acknowledgment  of  a deed  the  parties  have  no 
right  to  make  the  slightest  alteration.  An 
alteration  of  a deed  after  execution,  if  made  in 
favor  of  the  grantee,  vitiates  the  deed.  If 
altered  before  delivery,  such  alteration  destroys 
the  deed  as  to  the  party  altering  it. 

Abstracts  of  title  are  brief  accounts  of  all  the 
deeds  upon  which  titles  rest,  and  judgments 
and  instruments  affecting  such  titles. 

The  evidences  of  title  are  usually  convey- 
ances, wills,  orders  or  decrees  of  courts,  judg- 
ments, judicial  sales,  sales  by  officers  appointed 
by  law,  acts  of  the  Legislature  and  of  Con- 
gress. 

DON’T  accept  a deed  unless  all  the  follow- 
ing conditions  are  complied  with:  1.  It  must 


be  signed,  sealed  and  witnessed.  2.  Inter- 
lineations must  be  mentioned  in  the  certificate 
of  acknowledgment.  3.  All  the  partners  must 
join  in  a deed  from  a partnership.  4.  A deed 
from  a corporation  should  bear  the  corporate 
seal  and  be  signed  by  officers  designated  in  the 
resolution  of  the  directors  authorizing  it.  5. 
A deed  from  a married  woman  should  be 
joined  in  by  the  husband.  6.  A deed  from  an 
executor  should  recite  his  power  of  sale.  7. 
The  consideration  must  be  expressed. 

DON’T  deed  property  to  your  wife  direct. 
A deed  to  your  wife  does  not  cut  off  obligations 
contracted  previously. 

DON’T  pay  consideration  money  on  a con- 
veyance of  real  estate  until  the  record  has  been 
searched  to  the  moment  of  passing  title,  and 
unless  you  know  of  your  own  knowledge  that 
no  judgments,  mortgages  or  tax  liens  are  out- 
standing against  the  property. 

DON’T  delay  in  having  a deed  or  mortgage 
recorded. 

DON’T  attempt  to  give  a better  title  than 
you  have  yourself. 

Mortgages. 

A mortgage  is  a conveyance  of  property, 
either  real  or  personal,  to  secure  payment  of  a 
debt.  When  the  debt  is  paid  the  mortgage 
becomes  void  and  of  no  value.  In  real  estate 
mortgages  the  person  giving  the  mortgage 
retains  possession  of  the  property,  receives 
all  the  debts  and  other  profits,  and  pays  all 
taxes  and  other  expenses.  The  instrument  must 
be  acknowledged,  like  a deed,  before  a proper 
public  officer,  and  recorded  in  the  office  of  the 
county  clerk  or  recorder,  or  whatever  officer's 
duty  it  is  to  record  such  instruments.  All 
mortgages  must  contain  a redemption  clause 
and  must  be  signed  and  sealed.  The  time  when 
the  debt  becomes  due,  to  secure  which  the 
mortgage  is  given,  must  be  plainly  set  forth,  and 
the  property  conveyed  must  be  clearly  described, 
located  and  scheduled. 

Some  mortgages  contain  a clause  permitting 
the  sale  of  the  property  without  decree  of  court 
when  a default  is  made  in  the  payment  either  of 
the  principal  sum  or  the  interest. 

A foreclosure  is  a statement  that  the  property 
is  forfeited  and  must  be  sold. 

When  a mortgage  is  assigned  to  another 
person,  it  must  be  for  a valuable  consideration : 
and  the  note  or  notes  which  it  was  given  to 
secure  must  be  given  at  the  same  time. 

If  the  mortgaged  property,  when  foreclosed 
and  brought  to  sale,  brings  more  money  than  is 
needed  to  satisfy  the  debt,  interest  and  costs,  the 
surplus  must  be  paid  to  the  mortgagor. 

Satisfaction  of  mortgages  upon  real  or  per- 
sonal property  may  be  either — 


LEGAL  ADVICE 


51 


1.  By  an  entry  upon  the  margin  of  the  record 
thereof,  signed  by  the  mortgagee  or  his  attorney, 
assignee  or  personal  representative,  acknowl- 
edging the  satisfaction  of  the  mortgage,  in  the 
presence  of  the  recording  officer;  or  — 

2.  By  a receipt  indorsed  upon  the  mortgage, 
signed  by  the  mortgagee,  his  agent  or  attorney, 
which  receipt  may  be  entered  upon  the  margin 
of  the  record;  or  — 

3.  It  may  be  discharged  upon  the  record  thereof 
whenever  there  is  presented  to  the  proper  officer 
an  instrument  acknowledging  the  satisfaction  of 
such  mortgage,  executed  by  the  mortgagee,  his 
duly  authorized  attorney  in  fact,  assignee  or 
personal  representative,  and  acknowledged  in 
the  same  manner  as  other  instruments  affecting 
real  estate. 

Chattel  mortgages  are  mortgages  on  personal 
property.  Most  of  the  rules  applicable  to 
mortgages  on  real  estate  apply  also  to  those  on 
personal  property,  though  in  some  States  there 
are  laws  regulating  personal  mortgages.  Any 
instrument  will  answer  the  purpose  of  a chattel 
mortgage  which  would  answer  as  a bill  of  sale, 
with  a clause  attached  providing  for  the  avoid- 
ance of  the  mortgage  when  the  debt  is  paid. 

A chattel  mortgage  will  not  cover  property 
subsequently  acquired  by  the  mortgagor. 
Mortgages  of  personal  property  should  contain 
a clause  providing  for  the  equity  of  redemption. 
A mortgagee  may  sell  or  transfer  his  mortgage 
to  another  party  for  a consideration,  but  such 
property  cannot  be  seized  or  sold  until  the 
expiration  of  the  period  for  which  the  mortgage 
was  given.  Mortgages  given  with  intent  to 
defraud  creditors  are  void. 

DON’T  lose  any  time  in  having  a mortgage 
properly  recorded. 

DON’T  pay  installments  on  chattel  mortgages 
unless  the  same  are  indorsed  thereon. 

DON’T  lose  sight  of  the  fact  that  a chattel 
mortgage  is  a conditional  bill  of  sale. 

DON’T  accept  a chattel  mortgage  the  term 
whereof  is  for  more  than  a year. 

DON’T  neglect  to  have  a chattel  mortgage 
signed,  sealed  and  witnessed,  and  don’t  fail  to 
see  to  it  that  the  schedule  contains  every  article 
embraced  under  it. 

DON’T  fail  to  see  to  it  that  goods  or  chattels 
mortgaged  to  you  are  properly  insured. 

DON’T  suppose  that  a chattel  mortgage  is 
valid  when  the  debt  to  be  secured  by  it  is  not. 

DON’T  give  a chattel  mortgage  payable  on 
demand  unless  you  are  prepared  to  forfeit  the 
chattels  at  any  moment. 

DON’T  think  that  destruction  by  fire  or  other- 
wise of  the  chattels  mortgaged  wipes  out  the  debt. 

DON’T  forget  that  foreclosure  in  the  case  of  a 
chattel  mortgage  is  unnecessary  except  to  cut 
off  claims  of  other  creditors. 


Assignments. 

An  assignment  is  a transfer  of  property  made 
in  writing.  In  effect  it  is  passing  to  another 
person  all  of  one’s  title  or  interest  in  any  sort  of 
real  or  personal  property,  rights,  actions  or 
estates.  However,  some  things  are  not  assign- 
able; an  officer’s  pay  or  commission,  a judge’s 
salary,  fishing  claims,  Government  bounties,  or 
claims  arising  out  of  frauds  or  torts.  Personal 
trusts  cannot  be  assigned,  as  a guardianship  or 
the  right  of  a master  in  his  apprentice. 

Unlike  many  other  legal  devices,  the  holder 
of  an  assignment  is  not  bound  to  show  that  a 
valuable  consideration  was  given.  The  owner  of 
a cause  of  action  may  give  it  away  if  he  pleases, 
and  in  the  positive  absence  of  evidence  to  the 
contrary  the  court  will  presume  that  the  assign- 
ment was  for  a sufficient  consideration. 

Proof  will  be  called  for  only  when  it  appears 
that  the  assignment  was  a mere  sham  or  fraud- 
ulent. No  formality  is  required  by  law  in  an 
assignment.  Any  instrument  between  the  con- 
tracting parties  which  goes  to  show  their  inten- 
tion to  pass  the  property  from  one  to  another 
will  be  sufficient.  It  may  be  proved,  for  instance, 
by  the  payee  of  a note,  that  he  indorsed  (or 
delivered  without  indorsement)  the  note  to  the 
assignee,  and  this  is  sufficient  evidence  of 
assignment. 

In  every  assignment  of  an  instrument,  even 
not  negotiable,  the  assignee  impliedly  warrants 
the  validity  of  the  instrument  and  the  obliga- 
tion of  the  third  party  to  pay  it.  He  warrants 
that  there  is  no  legal  defense  against  its 
collection  arising  out  of  his  connection  with 
the  parties;  that  all  parties  were  legally  able 
to  contract,  and  that  the  amount  is  unpaid. 

An  assignment  carries  with  it  all  the 
collateral  securities  and  guaranties  of  the 
original  debt,  even  though  they  are  not  men- 
tioned in  the  instrument. 

Where  property  is  assigned  for  the  benefit 
of  creditors,  its  actual  transfer  to  the  assignee 
must  be  made  immediately.  When  an  assign- 
ment is  made  under  the  common  law,  the 
assignor  may  prefer  certain  creditors ; but  in  a 
State  where  this  sort  of  an  assignment  is 
governed  by  statute,  no  preference  can  be 
shown.  An  assignment  for  the  benefit  of 
creditors  covers  all  of  the  assignor’s  property, 
■wherever  or  whatever  it  may  be,  that  is  not 
exempt  from  execution. 

When  insured  property  is  sold  the  insurance 
policy  should  be  assigned.  This  can  only  be 
done  with  the  consent  of  the  insurer,  and  that 
consent  must  be  at  once  obtained. 

Correct  schedules  of  the  property  assigned 
should  accompany  and  be  attached  to  every 
assignment. 


U.  OF  ILL 


52 


LEGAL  ADVICE 


Inns,  Hotels  and  Boarding-houses. 

An  inn,  or  hotel,  is  a place  of  entertainment 
for  travelers.  If  an  innkeeper  opens  his  house 
for  travelers,  it  is  an  implied  engagement  to 
entertain  all  persons  who  travel  that  way,  and 
upon  this  universal  assumption  an  action  will 
lie  against  him  for  damages  if  he,  without 
good  reason,  refuses  to  admit  a traveler. 

Innkeepers  are  responsible  for  the  safe 
custody  of  the  goods  of  their  guests,  and  can 
limit  their  liability  only  by  an  express  agree- 
ment or  special  contract  with  their  guests; 
but  if  goods  are  lost  through  negligence  of  the 
owner  himself  the  innkeeper  s liability  ceases. 
An  innkeeper  may  retain  the  goods  of  his  guest 
until  the  amount  of  the  guest's  bill  has  been 
paid. 

A boarding-house  is  not  an  inn,  nor  is  a 
coffee-house  or  eating-room.  A boarding- 
house keeper  has  no  lien  on  the  goods  of  a 
boarder,  except  by  special  agreement,  nor  is 
he  responsible  for  their  safe  custody.  He 
is  liable,  however,  for  loss  caused  by  the 
negligence  of  his  servants.  An  innkeeper  is 
liable  for  loss  without  such  negligence. 

Bonds. 

A written  instrument,  admitting  an  obliga- 
tion on  the  part  of  the  maker  to  pay  a certain 
sum  of  money  to  another  specified  person  at  a 
fixed  time,  for  a valuable  consideration,  is  called 
a bond.  The  obligor  is  the  one  giving  the 
bond;  the  beneficiary  is  called  the  obligee. 
This  definition  applies  to  all  bonds,  but  gener- 
ally these  instruments  are  given  to  guarantee 
the  performance  or  non-performance  of  certain 
acts  by  the  obligor,  which  being  done  or  left 
undone,  as  the  case  may  be,  the  bond  becomes 
void,  but  if  the  conditions  are  broken  it  remains 
in  full  force.  As  a rule,  the  bond  is  made  oat 
for  a sum  twice  the  amount  of  any  debt  which 
is  apt  to  be  incurred  by  the  obligor  under  its 
conditions,  the  statement  being  set  forth  that 
the  sum  named  is  the  penalty,  as  liquidated  or 
settled  damages,  in  the  event  of  the  failure  of 
the  obligor  to  carry  out  the  conditions. 

An  act  of  Providence,  whereby  the  accomplish- 
ment of  a bond  is  rendered  impossible,  relieves 
the  obligor  of  all  liability. 

A bond  for  the  payment  of  money  differs 
from  a promissory  note  only  in  having  a seal. 

Bills  of  Sale. 

A bill  of  sale  is  a formal  written  conveyance 
of  personal  property.  If  the  property  is  deliv- 
ered when  sold,  or  if  part  of  the  purchase-money 
is  paid,  a written  instrument  is  not  necessary  to 
make  the  conveyance,  but  it  is  convenient  evi- 
dence of  the  transfer  of  title.  But.  to  protect 


the  interests  of  the  purchaser  against  the 
creditors  of  the  seller,  the  bill  is  not  sufficient  of 
itself:  there  should  also  be  a delivery  of  the 
property.  If  an  actual  and  continued  change  of 
possession  does  not  accompany  the  sale  it  is  void 
as  against  the  creditors  of  the  seller  and  subse- 
quent purchasers  and  mortgagees  in  good  faith, 
unless  the  buyer  can  show  that  his  purchase  was 
made  in  good  faith,  without  intent  to  defraud, 
and  that  there  was  some  good  reason  for  leaving 
the  property  in  the  hands  of  the  seller. 

Guaranty 

Is  an  assurance  made  by  a second  party  that  his 
principal  will  perform  some  specific  act.  For 
instance,  A gives  B a note,  and  C by  indorsing 
the  instrument  guarantees  to  B that  A will  pay 
it  at  maturity.  C is  the  guarantor.  His 
liability  is  special,  and  if  B renews  the  note 
when  it  becomes  due  he  is  no  longer  liable.  A 
guaranty  for  collection  is  a very  different  thing 
from  a guaranty  of  payment.  The  first  war- 
rants that  the  money  is  collectible;  the  latter, 
that  it  will  be  paid  at  maturity.  In  the  first 
case  the  party  guaranteed  must  be  able  to  prove 
that  due  diligence  was  employed  in  attempting 
to  collect  the  money;  in  the  second,  no  such 
proof  is  necessary.  The  only  form  necessary  in 
guaranteeing  a note  is  writing  one's  name  across 
the  back  of  it  — a process  commonly  called 
indorsing. 

Corporations. 

Several  persons  joining  together  for  the  ac- 
complishment of  any  business  or  social  purpose 
can  legally  organize  themselves  into  a corpora- 
tion. a form  of  partnership  which  combines  the 
resources  of  all,  and  yet  gives  a limited  pecuni- 
ary liability,  amounting  only  to  the  amount  of 
stock  owned  by  each  stocMiolder.  In  the  States, 
the  legislature  of  each  Commonwealth  enjoys 
the  power  of  regulating  the  corporations,  and  in 
the  Territories  this  power  is,  of  course,  vested 
in  the  General  Government.  The  actual  cost  of 
organization  amounts  to  something  less  than 
$10,  most  of  which  is  in  fees  to  the  Secretary  of 
State.  When  the  stock  has  been  subscribed  a 
meeting  is  called,  and  each  shareholder  casts  a 
vote  for  every  share  which  lie  owns  or  holds  a 
proxy  for,  for  each  person  who  is  to  be  elected 
director,  or  he  may  give  one  director  as  many 
votes  as  the  number  of  shares  he  is  voting, 
multiplied  by  the  number  of  directors  to  be 
elected,  amounts  to,  or  distribute  his  votes  as  he 
chooses.  Thus,  if  he  owns  ten  shares  of  stock 
and  there  are  six  directors  to  be  elected,  he  has 
sixty  votes,  which  he  can  give,  either  ten  for 
each  director,  or  twenty  for  each  of  three,  or 
sixty  for  one.  or  in  any  other  way  that  he  sees 
fit,  so  that  his  whole  vote  will  not  be  more  than 


LEGAL  ADVICE 


53 


sixty  votes.  These  directors  meet  as  soon  after 
the  election  as  possible  and  choose  a president, 
vice-president,  secretary  and  treasurer,  where- 
upon the  corporation  is  ready  for  business. 

The  law  in  all  the  States  on  the  subject  of  in- 
corporating companies  is  very  similar,  and  the 
necessary  forms  are  to  be  obtained  usually  from 
the  Secretary  of  State. 

Wills  and  How  to  Make  Them. 

Every  description  of  property,  whether  real 
or  personal,  may  be  given  by  will.  In  the  case 
of  persons  dying  owing  debts,  however,  the  law 
gives  to  the  executors  sufficient  of  the  personal 
property  of  the  deceased  to  pay  off  all  existing 
indebtedness,  irrespective  of  the  terms  of  the 
will;  and  where  the  personal  property  is  not 
sufficient  for  this  purpose,  real  property  may  be 
so  appropriated. 

Property  may  be  bequeathed  by  will  to  all 
persons,  including  married  women,  infants,  luna- 
tics, idiots,  etc. 

Wills  may  be  made  by  any  person  not  dis- 
qualified by  age  or  mental  incapacity.  Generally 
speaking,  a person  must  have  attained  the  age 
of  twenty-one  years  before  he  or  she  can  make  a 
valid  will  of  lands,  and  the  same  age,  in  many 
States,  is  required  for  a will  of  solely  personal 
property. 

In  New  York  males  of  eighteen  and  females 
of  sixteen  are  competent  to  bequeath  personal 
property.  “Sound  and  disposing  mind  and 
memory  ” are  always  essential  to  the  validity  of 
any  will.  For  this  reason,  idiots,  lunatics,  in- 
toxicated persons  (during  intoxication),  and 
persons  of  unsound  or  weak  minds,  are  incom- 
petent to  make  wills.  A will  procured  by  fraud 
is  also  invalid,  although  the  testator  be  fully  com- 
petent to  make  a valid  will.  All  wills  must  be  in 
writing,  except  those  made  by  soldiers  in  active 
service  during  war,  and  by  sailors  while  at  sea. 
Such  persons  may  make  a verbal  or  nuncupa- 
tive will,  under  certain  restrictions,  as  to  wit- 
nesses, etc.  No  particular  form  of  words  is 
required. 

A valid  will  must  be  subscribed  or  signed  by 
the  testator,  or  some  one  for  him,  in  his 
presence,  and  at  his  request.  The  signature 
must  be  affixed  in  the  presence  of  each  of  the 
witnesses.  In  case  the  will  be  signed  by  some 
one  for  him,  the  testator  must  acknowledge  the 
signature  to  be  his  own  in  presence  of  the  wit- 
nesses. The  testator  must  declare  to  each  of 
the  subscribing  witnesses  that  the  instrument  is 
his  “ last  will  and  testament.”  This  is  of  the 
utmost  importance,  and  is  called  the  “publica- 
tion.” There  must  be  at  least  two  (three  are 
required  in  some  of  the  States)  subscribing, 
witnesses,  who  must  act  as  such  at  the  testator’s 
request,  or  at  the  request  of  some  one  in  his 


presence.  The  subscribing  witnesses  must  not 
be  beneficially  interested  in  the  provisions  of  the 
will.  These  witnesses  must  all  sign  the  will  in 
the  presence  of  the  testator,  and  (in  New  York 
and  some  of  the  other  States)  in  the  presence  of 
each  other. 

A codicil  is  an  appendix  annexed  to  the  will 
after  its  execution,  whereby  the  testator  makes 
some  change  in,  or  addition  to,  his  former  dis- 
position, and  must  be  signed,  published  and 
attested  in  the  same  manner  as  the  original 
will. 

The  revocation  of  a will  may  be  express  or 
implied.  Express,  by  the  execution  of  a new 
and  later  will,  or  by  the  intentional  destruction 
of  the  old  one,  or  by  a formal  written  revocation, 
signed  and  witnessed  in  the  same  manner  as  the 
will  itself.  An  implied  revocation  is  wrought 
by  the  subsequent  marriage  of  the  testator  and 
the  birth  of  children,  or  by  either. 

DON’T  leave  anything  uncertain  in  a will, 
and  don’t  neglect  to  declare  it  to  be  your  last 
will  and  testament. 

DON’T  make  a will  without  two  (better 
three)  witnesses,  none  of  whom  must  be 
interested  in  it.  See  that  each  witness  writes 
his  full  name  and  address. 

DON’T  make  a new  will  unless  you  destroy 
or  revoke  the  old  one,  and  don’t  add  a codicil 
unless  it  is  executed  in  the  same  way  as  the 
original  will. 

DON’T  neglect  to  make  a new  will  if  you 
mortgage  or  sell  property  devised  or  bequeathed 
in  a prior  one. 

DON’T  make  a will  which  does  not  provide 
for  children  that  may  be  born. 

DON’T  will  property  to  a corporation  whose 
charter  does  not  permit  it  to  take  by  devise  or 
bequest. 

DON’T  fail  to  say  “ bequeath  ” for  personal 
and  “ devise”  for  real  property. 

Heirship  to  Property  Not 
Bequeathed. 

In  England,  where  the  policy  is  to  keep 
landed  estates  undivided,  the  law  of  primogeni- 
ture prevails,  giving  to  the  eldest  son  and  his 
descendants  superior  rights  to  the  property.  In 
case  of  default,  the  second  son  and  his  descend- 
ants become  the  heirs,  and  s>o  on.  If  there  be 
only  daughters,  they  inherit  equally. 

In  the  United  States  the  property  would  be 
divided  among  the  heirs  as  follows:  (1)  To  the 
children.  These,  if  of  equal  degree,  receive  the 
property  in  equal  shares.  If  of  unequal  degree, 
the  more  remote  descendants  take  the  share  that 
would  have  belonged  to  their  parents,  if  living. 
Thus : A,  B and  0 are  children  of  the  testator, 
and  of  these  B and  0 are  living  and  A is  dead, 
at  the  testator’s  death.  The  estate,  after  paying 


54 


LEGAL  ADVICE 


all  debts,  will  be  divided  into  three  equal  parts, 
the  descendants  of  A,  together,  receiving  one- 
third,  and  B and  0 each  another  third;  but  in 
case  A left  no  descendants,  then  B and  0 each 
will  be  awarded  one-half  of  the  property.  ( 2 ) If 
there  are  no  descendants  the  parents  of  the 
testator  would  receive  the  estate,  the  father 
being  sometimes  preferred  to  the  mother.  ( 3 ) If 
parents  are  not  living,  the  brothers  and  sisters 
of  the  testator  would  take  the  property,  sharing 
equally.  If  one  or  more  of  the  brothers  or 
sisters  had  died,  their  children  would  receive  the 
share  that  would  have  descended  to  their  parent. 
(4.)  Grandparents  would  be  next  claimants, 
after  which  (5)  uncles  and  aunts,  and  after 
them  ( 6 ) their  children,  and  so  on.  In  case  no 
heirs  are  found,  the  property  inures  to  the  State. 

The  above  principles  are  stated  as  generally 
recognized  in  the  laws  of  the  several  States.  As 
these  laws,  however,  vary,  full  information  can 
only  be  obtained  from  the  statutes  of  the  several 
States. 

Legacies  and  the  Duties  of  Executors 
and  Administrators. 

A legacy  is  a gift  or  bequest  of  personal 
property  by  will  or  testament.  Legacies  are  of 
three  kinds:  General,  specific,  and  demonstra- 
tive. 

A general  legacy  does  not  amount  to  a be- 
quest of  any  particular  portion  of,  or  article 
belonging  to,  the  personal  estate  of  the  testator, 
as  distinguished  from  all  others  of  the  same 
kind;  as  a bequest  of  a sum  of  money,  or  a 
horse. 

A .specific  legacy  is  a bequest  of  property 
specifically  designated,  so  as  to  be  definitely 
distinguished  from  the  rest  of  the  testator’s 
estate;  as,  a bequest  of  all  the  money  contained 
in  a certain  box,  or  the  horse  in  the  testator’s 
stable. 

A demonstrative  legacy  is  a bequest  of  a cer- 
tain amount  of  money  to  be  paid  out  of  a par- 
ticular fund;  as,  a bequest  of  $500  to  be  paid 
out  of  the  proceeds  of  the  sale  of  certain  prop- 
erty. 

An  executor  should  first  extinguish  all  the 
lawful  debts  of  the  testator,  and  for  this  purpose 
all  the  personal  property  may  be  applied,  if 
necessary,  even  though  some  of  it  has  been  be- 
queathed in  specific  legacies.  After  the  debts 
are  paid,  the  specific  legacies  are  next  to  be  sat- 
isfied; then  the  demonstrative  legacies;  and 
lastly,  the  general  legacies.  If  there  be  insuffi- 
cient assets  to  satisfy  any  of  the  legacies  in 
either  of  these  three  classes  successively,  those 
in  the  same  class  will  be  paid  ratably  and  in 
proportion,  and  subsequent  classes  will  fail  en- 
tirely. 


Residuary  legatees  take  subject  to  all  other 
legacies.  A residuary  legatee  is  one  to  whom  is 
bequeathed  “ all  the  rest,  residue  and  remainder” 
of  an  estate. 

Specific  and  general  legacies  are  subject  to 
ademption;  thus,  if  the  testator  bequeath  “the 
horse  in  his  stable,”  and  at  the  time  of  his  death 
has  no  horse,  the  legacy  fails  entirely  and  is 
said  to  be  “ adeemed.”  Or,  if  the  legacy  be- 
queaths the  furniture  in  a certain  specified 
house,  and  the  testator  remove  the  furniture  to 
another  house,  the  legacy  is  adeemed. 

Legacies  are  vested,  or  contingent.  A vested 
legacy  is  one  where  the  legatee  acquires  an  ab- 
solute present  right  to  present  or  future  enjoy- 
ment. A contingent  legacy  is  one  where  the 
right  of  enjoyment  depends  upon  some  contin- 
gency; as,  a gift  to  a child  if  he  attains  the  age 
of  twenty-one  years.  A cumulative  legacy  is 
one  additional  to  a previous  legacy  contained  in 
the  same  will. 

In  New  York,  and  several  other  States,  a leg- 
acy given  to  a subscribing  witness  of  a will  is 
void.  An  executor  may  be  a legatee.  It  is  also 
provided  that  “no  person  having  a husband, 
wife,  child,  or  parent,  shall  bequeath  'to  a cor- 
poration more  than  one-half  of  his  personal 
estate  after  the  payment  of  his  debts.” 

Legacies  are  not  required  to  be  paid  in  less 
than  one  year  from  the  time  of  the  testator’s 
death.  'This  time  is  allowed  to  the  executor  to 
enable  him  to  ascertain  the  nature  and  value  of 
the  property,  the  full  liabilities  of  the  testator, 
and  to  collect  the  assets. 

A legacy  to  an  infant  should  not  be  paid 
except  under  order  of  the  court,  and  such  order 
will  be  governed  by  the  laws  of  the  State. 

DON’T  become  an  executor  or  administrator 
unless  you  are  willing  and  have  time  to  attend 
to  the  duties,  and  don’t  enter  upon  a trust  until 
you  thoroughly  understand  your  duties  and 
powers. 

DON’T  mix  trust  and  personal  funds. 

DON’T  pay  out  a dollar  of  trust  money 
without  proper  vouchers,  and  don’t  fail  to  keep 
accurate  accounts. 

DON’T  liquidate  any  claim  until  you  have 
the  whole  estate  in  hand. 

DON’T  pay  a bequest  before  the  time  fixed  in 
the  will  without  deducting  interest. 

DON’T  give  a promissory  note  as  executor  or 
administrator. 

DON’T  execute  a contested  will,  or  com- 
promise a claim  due  an  estate,  without  the 
advice  and  consent  ot  the  court. 

DON’T  incur  any  other  expenses  than  those 
of  the  burial  until  the  will  is  properly  probated, 
but  do  not  hesitate  to  sell  perishable  property. 


LEGAL  ADVICE 


The  Right  of  Dower. 

Dower  is  one-third  part  of  the  husband’s 
estate,  and  in  general  cannot  be  destroyed  by 
the  mere  act  of  the  husband.  Hence,  in  the 
sale  of  real  estate  by  the  husband,  his  wife  must, 
with  the  husband,  sign  the  conveyance  to  make 
the  title  complete  to  the  purchaser.  In  the 
absence  of  such  signature,  the  widow  can  claim 
full  dower  rights  after  the  husband’s  death. 
Creditors,  also,  seize  the  property  subject  to 
such  dowry  rights. 

The  husband  in  his  will  sometimes  gives  his 
wife  property  in  lieu  of  dowry.  In  this  case 
she  may,  after  his  death,  elect  to  take  either 
such  property  or  her  dower;  but  she  cannot 
take  both.  While  the  husband  lives  the  wife’s 
right  of  dower  is  only  inchoate ; it  cannot  be 
enforced.  Should  he  sell  the  land  to  a stranger, 
she  has  no  right  of  action  or  remedy  until  his 
death. 

In  all  cases  the  law  of  the  State  in  ivhich  the 
land  is  situated  governs  it,  and,  as  in  the  case 
of  heirship,  full  information  must  be  sought  for 
in  the  statute  which  is  applicable. 

Marriage  and  Divorce. 

Marriage  may  be  entered  into  by  any  two 
persons,  with  the  following  exceptions : Idiots, 
persons  of  unsound  mind,  persons  related  by 
blood  or  affinity  within  certain  degrees  pro- 
hibited by  law,  infants  under  the  age  of  con- 
sent, which  varies  in  the  different  States,  and 
persons  already  married  and  not  legally  divorced. 

The  violation  of  the  marriage  vow  is  cause  for 
absolute  divorce  in  all  the  States  and  Territories, 
excepting  South  Carolina  and  New  Mexico, 
which  have  no  divorce  laws. 

Physical  inability  is  a cause  in  all  the  States 
except  Cal.,  Conn.,  Dak.,  Ia.,  La.,  N.  M.,  N.  Y., 
S.  C.,  Tex.  and  Yt.  In  most  of  these  States  it 
renders  marriage  voidable. 

Willful  desertion,  one  year,  in  Ark.,  Cal.,  Col., 
Dak,,  Fla.,  Ida.,  Kan.,  Ky.,  Mo.,  Mon.,  Nev., 
Utah,  Wis.,  W.  T.  and  Wyo. 

Willful  desertion,  two  years,  in  Ala.,  Ariz., 
111.,  Ind.,  Ia.,  Mich.,  Miss.,  Neb.,  Pa.  and  Tenn. 

Willful  desertion,  three  years,  in  Conn.,  Del., 
Ga.,  Me.,  Md.,  Mass.,  Minn.,  N.  H.,  N.  J.,  O., 
Ore.,  Tex.,  Yt.  and  W.  Va. 

Willful  desertion,  five  years,  in  Ya.  and  R.  I., 
though  the  court  may  in  the  latter  State  decree 
a divorce  for  a shorter  period. 

Habitual  drunkenness,  in  all  the  States  and 
Territories,  except  Md.,  N.  J.,  N.  Y.,  N.  C.,  Pa., 
S.  C.,  Tex.,  Yt.,  Ya.  and  W.  Ya. 

“Imprisonment  for  felony”  or  “conviction 
of  felony”  in  all  the  States  and  Territories 
(with  limitations),  except  Dak.,  Fla.,  Me.,  Md., 
N.  J.,  N.  M.,  N.  Y.,  N.  C.,  S.  C.  and  Utah. 


65 

“ Cruel  and  abusive  treatment,”  “ intolerable 
cruelty,”  “ extreme  cruelty,”  “repeated  cruelty,” 
or  “ inhuman  treatment,”  in  all  the  States  and 
Territories,  except  N.  J.,  N.  M.,  N.  Y.,  N.  C., 

S.  C.,  Ya.  and  W.  Ya. 

Failure  by  the  husband  to  provide : one  year 
in  Cal.,  Col.,  Dak.,  Nev.  and  Wyo.;  two  years 
in  Ind.  and  Ida.;  no  time  specified  in  Ariz., 
Mass.,  Mich.,  Me.,  Neb.,  R.  I.,  Yt.  and  Wis. ; 
willful  neglect  for  three  years  in  Del. 

Fraud  and  fraudulent  contract  in  Ariz.,  Conn., 
Ga.,  Ida.,  Kan.,  Ky.,  O.,  Pa.  and  W.  T. 

Absence  without  being  heard  from:  three 
years  in  N.  H. ; seven  years  in  Conn,  and  Yt. ; 
separation  five  years,  in  Ky. ; voluntary  separa- 
tion five  years,  in  Wis.  When  reasonably 
presumed  dead  by  the  court,  in  R.  I. 

“Ungovernable  temper,”  in  Ky. ; “habitual 
indulgence  in  violent  and  ungovernable  temper,” 
in  Fla.;  “cruel  treatment,  outrages  or  excesses 
as  to  render  their  living  together  insupport- 
able,” in  Ark.,  Ky.,  La.,  Mo.,  Tenn.  and  Tex. ; 
“indignities  that  render  life  burdensome,” 
in  Mo.,  Ore.,  Pa.,  Tenn.,  W.  T.  and  Wyo. 

In  Ga.  an  absolute  divorce  is  granted  only 
after  the  concurrent  verdict  of  two  juries  at 
different  terms  of  the  court.  In  N.  Y.  absolute 
divorce  is  granted  for  but  one  cause,  adultery. 

All  of  the  causes  above  enumerated  are  for 
absolute  or  full  divorce,  and  collusion  and  con- 
nivance are  especially  barred,  and  also  condo- 
nation of  violation  of  the  marriage  vow. 

The  courts  of  every  State,  and  particularly 
of  New  York,  are  very  jealous  of  their  juris- 
diction, and  generally  refuse  to  recognize  as 
valid  a divorce  against  oue  of  the  citizens  of 
the  State  by  the  co*rt  of  another  State,  unless 
both  parties  to  the  suit  were  subject  at  the 
same  time  to  the  jurisdiction  of  the  court 
granting  the  divorce. 

Previous  Residence  Required.  - — Dak., 
ninety  days;  Cal.,  Ind.,  Ida.,  Neb.,  Nev.,  N.  M., 
Tex.  and  Wyo.,  six  months;  Ala.,  Ariz.,  Ark., 
Col.,  111.,  Ia.,  Kan.,  Ky.,  Me.,  Miss.,  Minn.,  Mich., 
Mo.,  Mont.,  N.  H.,  O.,  Ore.,  Pa.,  Utah,  Yt. 
(both  parties  as  husband  and  wife),  W.  Ya.,  W. 

T.  and  Wis.,  one  year;  Fla.,  Md.,  N.  C.,  R.  I. 
and  Tenn.,  two  years;  Conn,  and  Mass,  (if, 
when  married,  both  parties  were  residents; 
otherwise  five  years),  three  years. 

Remarriage. — There  are  no  restrictions  upon 
remarriage  by  divorced  persons  in  Conn.,  Ky., 
111.  and  Minn.  Defendant  must  wait  two  years 
and  obtain  permission  from  the  court  in  Mass. 
The  decree  of  the  court  may  restrain  the  guilty 
party  from  remarrying  in  Ya.  Parties  cannot 
remarry  until  after  two  years,  except  by  per- 
mission of  the  court,  in  Me.  In  N.  Y.  the 
plaintiff  may  remarry,  but  the  defendant  cannot 
do  so  during  the  plaintiff’s  lifetime,  unless  the 


56 


LEGAL  ADVICE 


decree  be  modified  or  proof  that  five  years 
have  elapsed,  and  that  complainant  has  married 
again  and  defendant’s  conduct  has  been  uni- 
formly good.  Any  violation  of  this  is  punished 
as  bigamy,  even  though  the  other  party  has 
been  married.  In  Del.,  Pa.  and  Tenn.,  no  wife 
or  husband  divorced  for  violation  of  the  mar- 
riage vow  can  marry  the  particeps  criminis 
during  the  life  of  the  former  husband  or  wife, 
nor  in  La.  at  any  time;  such  marriage  in  La. 
renders  the  person  divorced  guilty  of  bigamy. 

Rights  of  Married  Women. 

Any  and  all  property  which  a woman  owns  at 
her  marriage,  together  with  the  rents,  issues 
and  profits  thereof,  and  the  property  that  comes 
to  her  by  descent,  devise,  bequest,  gift  or  grant, 
or  which  she  acquires  by  her  trade,  business 
labor,  or  services  performed  on  her  separate  ac- 
count, shall,  notwithstanding  her  marriage,  re- 
main her  sole  and  separate  property,  and  may 
be  used,  collected  and  invested  by  her  in  her 
own  name,  and  shall  not  be  subject  to  the  in- 
terference or  control  of  her  husband,  or  be 
liable  for  his  debts,  unless  for  such  debts  as 
may  have  been  contracted  for  the  support  of 
herself  or  children  by  her  as  his  agent. 

A married  woman  may  likewise  bargain,  sell, 
assign,  transfer  and  convey  such  property,  and 
enter  into  contracts  regarding  the  same  on  her 
separate  trade,  labor  or  business  with  the  like 
effect  as  if  she  were  unmarried.  Her  husband, 
however,  is  not  liable  for  such  contracts,  and 
they  do  not  render  him  or  his  property  in  any 
way  liable  therefor.  She  may  also  sue  and  be 
sued  in  all  matters  having  relation  to  her  sole 
and  separate  property  in  the  same  manner  as  if 
she  were  sole. 

In  the  following  cases  a married  woman’s 
contract  may  be  enforced  against  her  and  her 
separate  estate:  1.  When  the  contract  is 

created  in  or  respecting  the  carrying  on  of  the 
trade  or  business  of  the  wife.  2.  When  it  re- 
lates to  or  is  made  for  the  benefit  of  her  sole  or 
separate  estate.  3.  When  the  intention  to 
charge  the  separate  estate  is  expressed  in  the 
contract  creating  the  liability. 

When  a husband  receives  a principal  sum  of 
money  belonging  to  his  wife,  the  law  presumes 
he  receives  it  for  her  use,  and  he  must  account 
for  it,  or  expend  it  on  her  account  by  her  au- 
thority or  direction,  or  that  she  gave  it  to  him 
as  a gift. 

If  he  receives  interest  or  income  and  spends 
it  with  her  knowledge  and  without  objection,  a 
gift  will  be  presumed  from  acquiescence. 

Money  received  by  a husband  from  his  wife 
and  expended  by  him,  under  her  direction,  on 
his  land,  in  improving  the  home  of  the  family, 


is  a gift,  and  cannot  be  recovered  by  the  wife, 
or  reclaimed,  or  an  account  demanded. 

An  appropriation  by  a wife,  herself,  of  her 
separate  property  to  the  use  and  benefit  of  her 
husband,  in  the  absence  of  an  agreement  to  ° 
repay,  or  any  circumstances  from  which  such 
an  agreement  can  be  inferred,  will  not  create 
the  relation  of  debtor  and  creditor,  nor  render 
the  husband  liable  to  account. 

Though  no  words  of  gift  be  spoken,  a gift  by 
a wife  to  her  husband  may  be  shown  by  the 
very  nature  of  the  transaction,  or  appear  from 
the  attending  circumstances. 
s A wife  who  causelessly  deserts  her  husband 
is  not  entitled  to  the  aid  of  a court  of  equity  in 
getting  possession  of  such  chattels  as  she  has 
contributed  to  the  furnishing  and  adornment  of 
her  husband’s  house.  Her  legal  title  remains, 
and  she  could  convey  her  interest  to  a third 
party  by  sale,  and  said  party  would  have  a good 
title,  unless  her  husband  should  prove  a gift. 

Wife’s  property  is  not  liable  to  a lien  of  a 
sub-contractor  for  materials  furnished  to  the 
husband  for  the  erection  of  a building  thereon, 
where  it  is  not  shown  that  the  wife  was  notified 
of  the  intention  to  furnish  the  materials,  or  a 
settlement  made  with  the  contractor  and  given 
to  the  wife,  her  agent  or  trustee. 

The  common  law  of  the  United  States  has 
some  curious  provisions  regarding  the  rights  of 
married  women,  though  in  all  the  States  there 
are  statutory  provisions  essentially  modifying 
this  law.  As  the  law  now  stands  the  husband 
is  responsible  for  necessaries  supplied  to  the 
wife  even  should  he  not  fail  to  supply  them 
himself,  and  is  held  liable  if  he  turn  her  from 
his  house,  or  otherwise  separates  himself  from 
her  without  good  cause.  He  is  not  held  liable 
if  the  wife  deserts  him,  or  if  he  turns  her  away 
for  good  cause.  If  she  leaves  him  through 
good  cause,  then  he  is  liable.  If  a man  lives 
with  a woman  as  his  wife,  and  so  represents  her, 
even  though  this  representation  is  made  to  one 
who  knows  she  is  not,  he  is  liable  the  same  way 
as  if  she  were  his  wife. 

Arbitration. 

Arbitration  is  an  investigation  and  deter- 
mination of  subjects  of  difference  between  per- 
sons involved  in  dispute,  by  unofficial  persons 
chosen  by  the  parties  in  question. 

The  general  rule  is  that  any  person  capable 
of  making  a valid  contract  concerning  the 
subject  in  dispute  may  be  a party  to  an  arbi- 
tration. Any  matter  which  the  parties  may 
adjust  by  agreement,  or  which  may  be  made 
the  subject  of  a suit  at  law,  may  be  determined 
by  arbitration.  Crimes  cannot  be  made  the 
subject  matter  of  an  arbitration.  This  matter 
is  regulated  by  statute  in  the  different  States. 


BUSINESS  AND  LEGAL  FORMS 


57 


The  Law  of  Finding. 

The  general  rule  is  that  the  finder  has  a clear 
title  against  every  one  but  the  owner.  The 
proprietor  of  a hotel  or  a shop  has  no  right  to 
demand  property  of  others  found  on  his 
premises.  Such  proprietor  may  make  regula- 
tions in  regard  to  lost  property  which  will  bind 
his  employes,'  but  they  cannot  bind  the 
public.  The  finder  has  been  held  to  stand  in 
the  place  of  the  owner,  so  that  he  was  permitted 
to  prevail  in  an  action  against  a person  who 
found  an  article  which  the  plaintiff  had  origin-  ■ 
ally  found,  but  subsequently  lost.  The  police 
have  no  special  rights  in  regard  to  articles  lost, 
unless  those  rights  are  conferred  by  statute. 
Receivers  of  articles  found  are  trustees  for  the 
owner  or  finder.  They  have  no  power  in  the 
absence  of  special  statute  to  keep  an  article 
against  the  finder,  any  more  than  the  finder  has 
to  retain  an  article  against  the  owner. 

Bankruptcy. 

Laws  have  been  enacted  in  nearly  all  of  the 
States  for  the  purpose  of  distributing  the 
property  of  an  insolvent  debtor  ratably  among 
his  creditors  and  discharging  the  debtor  from 
further  liability.  Proceedings  may  be  instituted 
by  the  debtor  himself  or  by  a creditor.  As  a 
general  rule,  proceedings  in  one  State  are  not 
binding  on  a creditor  residing  in  another  State; 
but  if  Congress  were  to  pass  a national  bankrupt 

BUSINESS  AND 

Short  Form  of  Assignment  of  Written 
Instrument. 

Foe  Value  Received,  I do  hereby  assign, 
transfer  and  set  over  unto  C D,  and  his  assi  gns, 
all  my  right,  title  and  interest  in  and  to  the 
within  written  instrument,  this.  . . .day  of.  . . ., 
A.D.  1894.  A B. 

Ordinary  Rill  of  Exchange,  or  Draft  at  a 
Time  after  Sight. 

$250.  Chicago,  January  1,  1894. 

Ten  days  after  sight,  pay  to  the  order  of  W 
F,  two  hundred  and  fifty  dollars,  for  value 
received,  and  charge  the  same  to  account  of 
To  M.  B.  & Co.,  I J.  H.  C.  & Co., 

New  York  City,  N.Y.  ( Chicago,  Illinois. 

When  a draft  is  payable  at  sight,  commence 
thus: 

“At  sight,  pay,”  etc. 

General  Form  of  Agreement. 

This  Ageeement,  made  this.  . . .day  of . . . 
one  thousand  eight  hundred  and.  . . .,  between 


law,  this  would  annul  all  State  laws  on  the 
subject,  and  proceedings  under  the  national  law 
would  bind  creditors  in  all  the  States  and  Ter- 
ritories. 

Insolvency  proceedings  are  generally  com- 
menced by  a petition  to  the  judges  of  the  court 
of  insolvency,  setting  forth  among  other  things 
the  debtor’s  inability  to  pay  all  his  debts  in  full, 
and  his  desire  to  surrender  all  his  property  for 
the  benefit  of  his  creditors. 

If  satisfied  of  the  truth  of  matters  alleged  in 
the  petition,  the  judge  issues  an  order  com- 
manding the  proper  officer  to  take  the  debtor’s 
property  and  hold  it  until  a certain  time,  when 
the  creditors  meet  and  choose  an  assignee. 

The  assignee  then  takes  charge  of  the  prop- 
erty, turns  it  into  money,  and  declares  a divi- 
dend for  the  creditors. 

Pending  the  proceedings,  the  debtor  may  be 
examined  on  oath  for  the  purpose  of  making 
him  disclose  all  matters  concerning  his  property 
and  the  disposal  thereof. 

If  the  debtor  has  conformed  to  the  insolvent 
law  in  all  respects  he  is  entitled  to  a discharge 
from  his  debts,  which  is  given  him  by  the  judge 
on  the  debtor’s  obtaining  the  requisite  assent 
from  the  creditors. 

In  nearly  all  the  States  an  insolvent  debtor 
may,  with  the  consent  of  his  creditors,  and  in 
some  States  without  such  consent,  assign  all  his 
property  to  a trustee  for  the  benefit  of  his 
creditors,  who  converts  it  into  money,  dividing 
it  pro  rata  among  the  creditors. 

LEGAL  FORMS 

A B,  of . . . .,  county  of. . . .,  and  State  of  Eli 
nois,  of  the  first  part,  and  G D,  of . . . .,  in  said 
county  and  State,  of  the  second  part — 

Witnesseth,  that  the  said  A B,  in  considera- 
tion of  the  covenants  and  agreements  on  the 
part  of  the  party  of  the  second  part  hereinafter 
contained,  doth  covenant  and  agree  to  and  with 
the  said  G D,  that  (here  insert  the  agreement- 
on  the  part  of  A B). 

And  the  said  C D,  in  consideration  of  the 
covenants  on  the  part  of  the  party  of  the  first 
part,  doth  covenant  and  agree  to  and  with  the 
said  A B,  that  (here  insert  the  agreement  on 
the  part  of  C D). 

In  witness  whereof,  we  have  hereunto  set  our 
hands  and  seals,  the  day  and  year  first  above 
written.  A B.  [seal.] 

CD.  [seal.] 

Common  Form  of  Bond  for  Payment  of 
Money. 

Know  all  men  by  these  peesents,  that  I,  A B, 
of  . . . . , in  the  county  of  . . . . , and  State  of  Illi- 
nois, am  held  and  firmly  bound  unto  0 D, . 


58 


BUSINESS  AND  LEGAL  FORMS 


of  , in  the  county  of  . . . . , and  State  afore- 
said, in  the  sum  of  ....  dollars,  to  be  paid  to 
the  said  0 D,  his  executors,  administrators  and 
assigns,  to  which  payment,  well  and  truly  to  be 
made,  I bind  myself,  my  heirs,  executors  and 
administrators,  and  every  of  them,  firmly  by 
these  presents. 

Sealed  with  my  seal,  the day  of  . . . . , 

A. D.  1894. 

The  condition  of  this  obligation  is  such,  that 
if  the  above  bound  A B,  his  heirs,  executors 
and  administrators,  or  either  of  them,  shall  well 
and  truly  pay,  or  cause  to  be  paid,  unto  the 
said  C D,  his  executors,  administrators  or 
assigns,  the  just  and  full  sum  of  ....  dollars, 
with  interest  thereon,  at  the  yearly  rate  of  .... 
per  cent,  for  the  same,  on  or  before  the  .... 
day  of  . . . .,  A.  D.  1896,  then  this  obligation  to 
be  void  and  of  no  effect;  otherwise  to  remain  in 
full  force.  A B.  [seal.] 

Form  of  Bill  of  Sale  of  Goods  or  Personal 
Property. 

Know  ale  men  by  these  presents,  that  I,  A B, 
of  . . . . , in  the  county  of  . . . . , and  State  of 
Illinois,  in  consideration  of  the  sum  of  ....  dol- 
lars, to  me  paid  by  C D,  of  . . . . , at  and  before 
the  sealing  and  delivery  of  these  presents,  the 
receipt  whereof  is  hereby  acknowledged,  have 
bargained,  sold  and  delivered,  and  by  these 
presents  do  bargain,  sell  and  deliver  unto  the 
said  C D,  the  following  goods  and  chattels,  to- 
wit:  (Here  insert  a bill  of  particular  goods  sold 
or  personal  property). 

To  have  and  to  hold  the  said  goods  and  chat- 
tels unto  the  said  C I),  his  executors,  adminis- 
trators and  assigns,  to  his  and  their  own  proper 
use  and  benefit  forever.  And  I,  the  said  A B, 
for  myself  and  my  heirs,  executors  and  admin- 
istrators, do  warrant  and  will  defend  the  said 
bargained  premises  unto  the  said  C D,  his 
executors,  administrators  and  assigns,  from  and 
against  all  persons  whomsoever. 

In  witness  whereof,  I have  hereunto  set  my 
hand  and  seal,  this  ....  day  of  . . . . , A.  D. 
1894.  A B.  [seal.] 

Form  of  Bond  for  a Deed. 

Know  all  men  by  these  presents,  that  I,  A 

B,  of  the  county  of . . . . , and  State  of  Illinois, 
am  held  and  firmly  bound  unto  C D,  of  the 
county  of . . . . , and  State  aforesaid,  in  the  penal 
sum  of ... . dollars,  to  be  paid  unto  the  said  E 
F,  his  heirs,  executors,  administrators  or 
assigns,  to  which  payment,  well  and  truly  to  be 
made,  I bind  myself,  my  heirs,  executors  and 
administrators,  and  every  of  them,  firmly  by 
these  presents. 

Sealed  with  my  seal,  this.... day  of...., 
A.D.  1890. 


The  condition  of  the  above  obligation  is  such 
that  whereas  the  above  bounden  A B has  this 
day  bargained  and  sold  to  the  said  G D,  his 
heirs  and  assigns,  for  the  sum  of ... . dollars, 
the  following  described  lot  or  parcel  of  land,  to- 
wit:  (here  describe  the  land),  which  sum  of 
. . . .dollars  is  to  be  paid  in  manner  following: 
....  dollars  at  the  ensealing  and  delivery  here- 
of, and ....  dollars  in . ...  from  the  date  hereof. 

Upon  the  payment  of  the  said  sums  being 
made,  at  the  time  and  in  the  manner  aforesaid, 
the  said  A B,  for  himself,  his  heirs,  executors 
and  assigns,  covenants  and  agrees,  to  and  with 
tjie  said  O D,  his  heirs  and  assigns,  to  execute 
a good  and  sufficient  deed  of  conveyance,  in  fee 
simple,  free  from  all  incumbrance,  with  full  and 
proper  covenants  of  warranty  for  the  above 
described  premises. 

Now,  if  the  said  A B shall  well  and  truly 
keep,  observe  and  perform  his  said  covenants 
and  agreements  herein  contained,  on  his  part, 
then  this  obligation  to  be  void ; otherwise  to 
remain  in  full  force  and  virtue. 

A B.  [seal.] 

Power  of  Attorney. 

Know  all  men  by  these  presents,  that  I,  A 
B,  of . . . . , in  the  county  of .... , and  State  of 
Illinois,  have  made,  constituted  and  appointed, 
and  by  these  presents  do  make,  constitute  and 
appoint,  C D,  of  . . . . , to  be  my  true  and  law- 
ful attorney,  for  me  and  in  my  name,  and  for 
my  sole  use,  to  (here  state  the  specific  purposes 
of  the  power  given),  hereby  giving  and  grant- 
ing unto  my  said  attorney  full  power  and 
authority  in  the  premises  to  use  all  lawful 
means  in  my  name,  and  for  my  sole  benefit,  for 
the  purposes  aforesaid.  And  generally  to  do 
and  perform  all  such  acts,  matters  and  things 
as  my  said  attorney  shall  deem  necessary  or 
expedient  for  the  completion  of  the  authority 
hereby  given,  as  fully  as  I might  and  could  do 
if  I were  personally  present;  hereby  ratifying 
and  confirming  all  the  acts  of  my  said  attorney 
or  his  substitutes,  done  by  virtue  of  these 
presents. 

In  witness  whereof,  I have  hereunto  set  my 
hand  and  seal,  this  ....  day  of  . ...,A.D. 
1896.  A B.  [seal.] 

Warranty  Deed. 

The  grantor  (here  insert  name  or  names  and 
place  of  residence),  for  and  in  consideration  of 
(here  insert  consideration)  in  hand  paid,  con- 
veys and  warrants  to  (here  insert  the  grantee’s 
name  or  names)  the  following  described  real 
estate  (here  insert  description),  situated  in  the 
county  of  . . . . , in  the  State  of  Illinois. 

Dated  this  ....  day  of  . . . . , A.D.  18. . . 

A B.  [seal.  ] 


BUSINESS  AND  LEGAL  FORMS 


59 


Quit  Claim  Deed. 

The  grantor  (here  insert  grantor’s  name  or 
names  and  place  of  residence),  for  the  considera- 
tion of  (here  insert  consideration),  convey  and 
quitclaim  to  (here  insert  grantee’s  name  or 
names)  all  interest  in  the  following  described 
real  estate  (here  insert  description),  situated  in 
the  county  of  . . . . , in  the  State  of  Illinois. 

Dated  this  ....  day  of  . . . A.D.  18. . . 

A B.  [seal.] 

Mortgage. 

The  mortgagor  (here  insert  name  or  names) 
mortgages  and  warrants  to  (here  insert  name  or 
names  of  mortgagee  or  mortgagees),  to  secure 
the  payment  of  (here  recite  the  nature  and 
amount  of  indebtedness,  showing  when. due  and 
the  rate  of  interest,  and  whether  secured  by 
note  or  otherwise),  the  following  described  real 
estate  (here  insert  description  thereof),  situated 
in  the  county  of  . . . . , in  the  State  of  Illinois. 

AB.  [seal.] 

Dated  this  ....  day  of  . . . .,  A.D.  18. . . 

Form  of  Certificate  of  Acknowledgment  to 
Deed  or  other  Instrument. 

State  of  (name  of  State),  T 
County  of  (name  of  County).  ( 

I (here  give  name  of  officer  and  his  official 
title)  do  hereby  certify  that  (name  of  grantor, 
and  if  acknowledged  by  wife,  her  name,  and 
add  “ his  wife,”  ) personally  known  to  me  to  be 
the  same  person  whose  name  is  (or  are)  sub- 
scribed to  the  foregoing  instrument,  appeared 
before  me  this  day  in  person,  and  acknowledged 
that  he  (she  or  they)  signed,  sealed  or  delivered 
the  said  instrument' as  his  (her  or  their)  free 
and  voluntary  act,  for  the  uses  and  purposes 
therein  set  forth. 

Given  under  my  hand  and  (private  or  official, 
as  the  case  may  be)  seal,  this  ....  day  of  .... , 
A.D.  18. . . 

( Signature  of  officer. ) [seal.] 
Short  Form  of  Lease. 

This  indenture,  made  this  ....  day  of  . . . . , 
A.D.  18. . .,  between  A B,  party  of  the  first  part, 
and  C D,  party  of  the  second  part,  witnesseth, 
that  the  said  party  of  the  first  part,  in  con- 
sideration of  the  covenants  of  the  party  of  the 
second  part,  hereinafter  set  forth,  do. . .by  these 
presents,  lease  to  the  party  of  the  second  part, 
the  following  described  property,  to- wit:  (here 
describe  the  premises),  in  the  county  of  . . . ., 

and  State  of To  have  and  to  hold  the 

same,  to  the  party  of  the  second  part,  from  the 
....  day  of . . . . , 18 . . , to  the  ....  day  of  .... , 
18 . . And  the  party  of  the  second  part,  in 
consideration  of  the  leasing  of  said  premises, 


covenants  and  agrees  to  pay  the  party  of  the 
first  part,  at  . . . . , as  rent  for  the  same,  the  sum 
of  . . . .,  payable  as  follows,  to- wit:  (Here  set 
forth  the  terms  of  payment. ) 

And  the  party  of  the  second  part  covenants 
with  the  party  of  the  first  part  that  at  the 
expiration  of  the  term  of  this  lease . . he . . will 
yield  up  the  premises  to  the  party  of  the  first 
part,  without  further  notice,  in  as  good  condi- 
tion as  when  the  same  were  entered  upon  by 
the  party  of  the  second  part,  loss  by  fire  or 
inevitable  accident  and  ordinary  wear  excepted, 
and  that  neither . . he . . nor ....  legal  representa- 
tives will  underlet  said  premises,  or  any  part 
thereof,  or  assign  this  lease,  without  the  written 
assent  of  the  party  of  the  first  part  first  had 
thereto. 

And  it  is  further  expressly  agreed  between 
the  parties  hereto,  that  if  default  shall  be  made 
in  the  payment  of  the  rent  above  reserved,  or 
any  part  thereof,  or  any  of  the  covenants  or 
agreements  herein  contained  to  be  kept  by  the 
party  of  the  second  part,  it  shall  be  lawful  for 
the  party  of  the  first  part  or.  ...legal  repre- 
sentatives, into  and  upon  said  premises,  or  any 
part  thereof,  either  with  or  without  process  of 
law,  to  re-enter  and  re-possess  the  same  at  the 
election  of  the  party  of  the  first  part,  and  to 
distrain  for  any  rent  that  may  be  due  thereon 
upon  any  property  belonging  to  the  party  of 
the  second  part.  And  in  order  to  enforce  a 
forfeiture  for  non-payment  of  rent,  it  shall  not 
be  necessary  to  make  a demand  on  the  same  day 
the  rent  shall  become  due,  but  a failure  to  pay 
the  same  at  the  place  aforesaid,  or  a demand 
and  a refusal  to  pay  on  the  same  day  or  at  any 
time  on  any  subsequent  day,  shall  be  sufficient ; 
and  after  such  default  shall  be  made,  the  party 
of  the  second  part  and  all  persons  in  possession 
under.  . . .shall  be  deemed  guilty  of  a forcible 
detainer  of  said  premises  under  the  statute. 

And  it  is  further  covenanted  and  agreed 
between  said  parties  that  (here  set  forth  any 
further  stipulation  agreed  upon.)  The  cove- 
nants herein  shall  extend  to  and  be  binding 
upon  the  heirs,  executors  and  administrators  of 
the  parties  to  this  lease. 

Witness  the  hand  and  seals  of  said  parties, 
the  day  and  year  first  above  written. 

A B.  [seal.] 

0 D.  [seal.] 

Form  of  Will. 

I,  A B,  of  . . . . , in  the  county  of  . . . . , and 
State  of  Illinois,  of  the  age  of  ....  years,  of 
sound  mind  and  memory,  do  make,  publish  and 
declare  this  my  last  will  and  testament  in  the 
manner  following:  That  is  to  say, 

First,  I give  and  bequeath  to  (here  may  be 
set  forth  the  manner  of  disposition  of  personal 


60 


BUSINESS  AND  LEGAL  FORMS 


property,  and  the  names  of  persons  and  amount 
to  each. ) 

Second,  I give  and  devise  to  (here  set  forth 
the  manner  of  disposition  of  real  property,  and 
the  names  of  persons  to  whom  devised,  con- 
cluding as  follows:)  To  have  and  to  hold  the 
same  and  the  several  tracts  and  parcels  thereof 
to  the  said , his  heirs  and  assigns  forever. 

And  lastly,  I do  hereby  nominate  and  appoint 
....  to  be  executor  of  this  my  last  will  and 
testament,  hereby  revoking  all  former  walls  by 
me  made.  (Add  the  following  clause  if  desired:) 
And  I do  direct  that  my  said  executor  shall  not 
be  obliged  to  give  security  as  such. 

In  witness  whereof,  I have  hereunto  set  my 
hand  and  seal  this  ....  day  of  . . . . , A.D.  18 . . 

A B.  [seal.] 

The  above  instrument  consisting  of  one 
sheet  (or  two  sheets,  as  the  case  may  be)  was 
at  the  date  thereof  signed,  sealed,  published 
and  declared  by  the  said  A B as  and  for  his  last 
will  and  testament,  in  presence  of  us.  who.  at 
his  request  and  in  his  presence,  and  in  the 
presence  of  each  other,  have  subscribed  our 
names  as  witnesses  thereto  (or,  ‘-the  above 
instrument,  consisting  of  one  sheet  was  at  the 
date  thereof  declared  to  us  by  the  said  A B, 
the  testator  therein  mentioned,  to  be  his  last 
will  and  testament;  and  at  the  same  time 
acknowledged  to  us.  and  each  of  us,  that  he  had 
signed  and  sealed  the  same,  and  we  therefore,  at 
his  request  and  in  his  presence,  and  in  the 
presence  of  each  other,  signed  our  names  thereto 
as  attesting  witnesses.'’) 

C D,  residing  at  . . . . , in  . . . . county. 

G H,  residing  at  . . . . , in  . . . . county. 

The  foregoing  is  the  general  form  of  will, 
which  can  be  varied  in  case  of  several  devisees 
and  legatees,  according  to  the  facts  or  as 
circumstances  may  require. 

A devisee  is  one  to  whom  real  property  is 
devised  in  the  will. 

A legatee  is  one  to  whom  personal  property 
is  given  in  the  will. 

BiU  of  Sale. 

Kxow  ail  men  bt  these  presents,  that  I, 
E D,  of  the  town  of  . ...,  county  of 
State  of  . . . . , of  the  first  part,  for'and  in  con- 
sideration of  the  sum  of  one  hundred  dollars, 
lawful  money  of  the  United  States,  to  me  in 
hand  paid,  at  or  before  the  ensealing  and 
delivery  of  these  presents,  by  C B,  of  the 
second  part,  the  receipt  whereof  is  hereby 
acknowledged,  have  bargained,  sold,  granted 
and  conveyed,  and  by  these  presents  do  bargain, 
sell,  grant  and  convey  unto  the  said  party  of 
the  second  part,  his  executors,  administrators 
and  assigns  (here  set  out  the  articles  sold),  to 
have  and  to  hold  the  same  unto  the  said  party 


of  the  second  part,  his  executors,  administrators 
and  assigns,  forever.  And  I do  for  myself,  my 
heirs,  executors  and  administrators,  covenant 
and  agree  to  and  with  the  said  party  of  the 
second  part,  to  warrant  and  defend  the  said 
described  goods  hereby  sold  unto  the  said 
party  of  the  second  part,  his  executors,  adminis- 
trators and  assigns,  against  all  and  every  person 
and  persons  whatsoever. 

In  witness  whereof.  I have  hereunto  set  my 
hand  and  seal  the  ....  dav  of  . . . . , 18 . . 

E D.  [seal.] 

Signed,  sealed  and  delivered  ) 
in  the  presence  of  B B.  \ 

Promissory  Note. 

8200.  Baltimore,  . . . . , 18 . . 

Thirty  days  after  date  I promise  to  pay 
B B,  or  order  (or  bearer),  two  hundred  dollars, 
for  value  received.  B E. 

Joint  Promissory  Note. 

$1,050.  Memphis. .....  18 . . 

{Sixty  days  after  date  we  jointly  promise  to 
pay  C D,  or  order  (or  bearer),  one  thousand 
and  fifty  dollars,  for  value  received. 

A C. 
BH. 

Note  Payable  on  Demand. 

8100.  Mobile ,18.. 

On  demand,  for  value  received,  I promise  to 
pay  H B,  or  order  (or  bearer),  one  hundred 
dollars  (with  interest).  C C. 

Note  Payable  at  Bank. 

$300.  St.  Louis,  . . . . , 18 . . 

Thirty  days  after  date,  for  value  received.  I 
promise  to  pay  C D A.  or  order  (or  bearer ), 
three  hundred  dollars,  at  the  German- American 
Savings  Bank.  DBS. 

Note  not  Negotiable. 

8100.  Madison,  Ga.,  . . . . , 18 . . 

Two  months  after  date  I promise  to  pay 
J H one  hundred  dollars,  for  value  received 

BB. 

Note  with  Surety. 

$75.  Columbus,  Miss.,  . . . . , 18 . . 

Six  months  from  date  I promise  to  pay  E G, 
or  order  (or  bearer),  seventy-five  dollars,  for 
value  received.  B B. 

XX 

Note  Payable  by  Installments. 

$500.  Albany, , 18 . . 

For  value  received,  I promise  to  pay  A C,  or 
order  (or  bearer),  five  hundred  dollars,  in  the 
following  manner:  One  hundred  dollars  in  three 


MINING  LAWS 


61 


months,  two  hundred  dollars  in  nine  months, 
one  hundred  dollars  in  twelve  months,  and  one 
hundred  dollars  in  fifteen  months,  from  date, 
with  interest  on  the  several  sums  as  they  may 
become  due.  W Z. 

Draft  at  Sight. 

$100.  Chicago,  . . . . , 18 . . 

At  sight,  pay  J C,  or  order,  one  hundred 
dollars,  and  charge  the  same  to  my  account. 

To  A X.  CEB. 


Due  Bill. 

$50.  Cincinnati,  . . . . , 18 . . 

Due  A W,  fifty  dollars,  with  interest  from 
this  date.  M A. 

Bill  of  Exchange. 

$500.  New  York,  . ...,  18.. 

Fifteen  days  after  sight  (or  as  many  days  as 
may  be  agreed  upon),  pay  to  the  order  of  Mr. 
B B,  five  hundred  dollars,  and  charge  the  same 
to  the  account  of  CD. 

To  L M,  St.  Louis,  Mo. 


MINING  feAWS 


WHERE  papers  have  once  been  filed  with 
the  Register  and  Receiver,  they  become 
a part  of  the  record,  and  can  neither 
be  withdrawn  nor  returned,  but  must  be  trans- 
mitted to  the  General  Land  Office. 

An  application  will  be  rejected  when  the 
description  of  the  premises  is  erroneous  or  in- 
sufficient. 

Application  for  patent  will  be  rejected 
because: 

1.  The  notice  was  published  without  the 
knowledge  of  the  Register. 

2.  The  notice  was  not  published  in  a newspaper 
designated  as  published  nearest  the  claim. 

3.  Record  title  was  found  defective;  and, 

4.  A previous  application  had  been  made  for 
the  same  premises,  which  was  withdrawn  pending 
a suit  in  court  commenced  by  the  adverse 
claimant. 

An  application  for  patent  will  be  rejected 
when  the  survey  does  not  accurately  define  the 
boundaries  of  the  claim; 

Where  the  claim  was  not  located  in  accord- 
ance with  law. 

Where  several  parties  own  separate  and 
distinct  portions  of  a claim,  application  for 
patent  may  be  made  by  either  for  that  portion 
of  the  claim  owned  by  him;  but  where  several 
parties  own  undivided  interests  in  a mining 
claim,  all  should  join  in  an  application  for  a 
patent. 

A person  or  association  may  purchase  as  many 
placer  locations  as  the  local  law  admits,  and 
embrace  them  all  in  one  application  for  a patent. 

Two  or  more  lodes  cannot  be  embraced  in  one 
application  for  a patent  except  for  placer  claims 
embracing  two  or  more  lodes  within  their 
boundaries. 

Paper  sworn  to  before  any  person  purporting 
to  act  as  a deputy  for  the  Register  and  Receiver 
cannot  be  recorded  as  evidence. 

In  all  patents  for  mining  claims  situated 
within  the  interior  boundaries  of  a town  site  a 
clause  is  inserted  “ excepting  and  excluding  all 
town  property,  rights  upon  the  surface,  and  all 


houses,  buildings,  structures,  lots,  blocks,  streets, 
alleys  or  other  municipal  improvements  not 
belonging  to  the  grantee  herein,  and  all  rights 
necessary  or  proper  to  the  occupation,  possession 
and  enjoyment  of  the  same.” 

Publication  of  notice  must  be  made  in  one 
newspaper  for  the  period  of  sixty  days. 

Notice  must  be  published  ten  consecutive 
weeks  in  weekly  newspapers,  and  in  daily  news- 
papers sixty  days  must  elapse  between  the  first 
and  last  insertion. 

Where  the  Register  designates  the  daily  issue 
of  a paper  for  publication  of  notices  of  a mining 
application  for  patent,  it  is  not  a comjfliance 
with  law  to  change  to  the  weekly  edition  of  the 
same  paper,  without  authority  of  the  Register. 

The  existence  of  a salt  spring  on  a tract  of 
land  withdraws  it  from  the  operation  of  the 
homestead  and  pre-emption  laws.  A hearing 
for  the  purpose  of  proving  the  agricultural 
character  of  such  lands  is  not  allowed.  Land 
containing  valuable  deposits  of  slate  may  be 
entered  under  the  mining  acts. 

Adoerse  Claims. — Adverse  claimants  must 
file  a separate  and  distinct  claim  against  each 
application  which  it  is  alleged  conflicts  with  the 
premises  owned  by  such  adverse  claimant. 

The  papers  in  an  adverse  claim  once  filed 
cannot  be  withdrawn,  but  become  part  of  the 
record. 

When  an  adverse  claim  has  been  filed  it  can- 
not be  amended  so  as  to  embrace  a larger  portion 
of  the  premises  than  that  described  in  the 
original  adverse  claim. 

An  adverse  claim  must  be  made  out  in  proper 
form,  and  filed  in  the  proper  local  office  during 
the  period  of  publication  of  the  application,  for 
the  patent  to  be  effective. 

It  is  the  duty  of  the  adverse  claimant  to 
commence  suit  in  proper  form  within  the  required 
time,  and  if  he  trusts  the  uncertain  medium  of 
the  United  States  mail,  he  must  abide  the  conse- 
quences, should  the  delay  ensue  through  mis- 
fortune or  accident  Should  the  failure  to  com- 
mence suit  be  the  result  of  the  corrupt  or  dis- 


THE  LAW  OF  COPYRIGHT 


honest  action  of  his  attorney,  the  Interior  Depart- 
ment cannot  redress  the  wrong. 

An  adverse  claimant  should  set  forth  in  detail 
the  facts  upon  which  he  bases  his  adverse 
claim.  A statement  in  general  terms,  embody- 
ing conclusions  of  law,  without  stating  the  facts 
generally,  will  not  be  considered  in  evidence. 

An  adverse  claimant  should  show  a compli- 
ance with  the  local  laws  in  recording  his  claim 
and  in  regard  to  expenditures,  and  shall  file  a 
copy  of  the  original  notice  of  his  location,  and 
show  the  nature  or  extent  of  the  conflict  alleged. 

An  allegation  of  parties  to  a suit  that  they 
compose  the  company  is  sufficient,  and  they  are 
not  required  to  prove  that  they  are  the  original 
locators  or  the  identical  parties  who  presented 
the  adverse  claim. 

Agricultural  or  Mineral  Lands. — Where 
land  is  of  little  if  any  value  for  agricultural 
purposes,  but  is  essential  to  the  proper  develop- 
ment of  mining  claims,  it  should  be  disposed  of 
under  the  Mining  Act. 

"Where  lands  containing  valuable  mineral 
deposits  have  been  included  in  an  agricultural 
entry,  said  entry  will  be  canceled  at  any  time 
prior  to  issuance  of  patent,  upon  satisfactory 
evidence  of  the  existence  of  such  valuable 
deposits. 

Where  valuable  deposits  of  mineral  are  dis- 
covered upon  a tract  after  the  same  has  been 
entered  as  agricultural,  but  before  patent  has 
been  issued,  the  parties  claiming  the  mine  might 
make  application  for  patent  for  same,  and  the 
agricultural  entry  will  be  canceled  to  that 
portion  of  the  land  embraced  by  said  mining 
claim. 

Where  mineral  deposits  are  discovered  on 
agricultural  lands  after  patent  has  been  issued 
to  an  agricultural  claimant,  they  pass  with  the 
patent. 

Aliens. — A foreigner  may  make  a mining 
location  and  dispose  of  it,  provided  he  becomes 
a citizen  before  disposing  of  the  mine.  Proof 
that  the  party  was  not  a citizen  before  disposing 
of  his  claim  must  be  affirmatively  shown. 


Locators  and  intermediate  owners  other  than 
applicants  will  not  be  presumed  aliens  in  the 
absence  of  allegation  or  objection  prior  to 
issuance  of  patent. 

The  portion  of  a mining  claim  sold  to  an 
alien  cannot  be  patented  while  such  owner  is  an 
alien;  but  on  his  declaration  to  become  a citizen 
his  right  dates  back  to  his  purchase,  and  he  may 
thereupon  secure  a United  States  patent  for  his 
claim. 

Tunnels. — There  is  no  authority  of  law  for  a 
tunnel  location  3,000  by  1,500  feet.  A proper 
location  is  the  width  of  the  tunnel  for  3,000  feet. 

There  is  no  provision  of  law  for  patenting 
tunnel  location,  but  lodes  discovered  in  running 
a tunnel  may  be  patented  in  like  manner  as 
other  lodes. 

When  a lode  is  struck  or  discovered  for  the 
first  time  in  running  a tunnel,  the  tunnel  owners 
have  the  option  of  recording  their  claim  of  1,500 
feet  all  on  one  side  of  the  point  of  discovery  or 
intersection,  or  partly  on  one  side  thereof  and 
partly  on  the  other. 

Prospecting  for  blind  lodes  is  prohibited  on 
the  line  of  a located  tunnel,  while  the  tunnel 
is  in  progress,  but  other  parties  are  in  no  way 
debarred  from  prospecting  for  blind  lodes  or 
running  tunnels,  so  long  as  they  keep  without 
the  line  of  such  tunnel. 

The  right  is  granted  to  tunnel  owners  to 
1,500  feet  of  each  blind  lode,  not  previously 
known  to  exist,  which  may  be  discovered  in  their 
tunnel. 

Cross  Ledges. — Revised  Statutes.  Section 
2336.  Where  two  or  more  ledges  cross  or  inter- 
sect each  other,  priority  of  title  shall  govern, 
and  such  prior  location  shall  be  entitled  to  all 
ore  or  mineral  contained  within  the  space  of 
intersection,  but  the  subsequent  location  shall 
have  the  right  of  way  through  the  space  of 
intersection  for  the  purpose  of  the  convenient 
working  of  the  mine.  And  where  two  or  more 
veins  unite,  the  oldest  or  prior  location  shall 
take  the  vein  below  the  point  of  union,  including 
all  the  space  of  the  intersection. 


THE  EAW  OF  COPYRIGHT 


IT  WAS  formerly  held  that  by  common  law  an 
author  had  a perpetual  right  in  the  products 
of  his  intellect.  This  is  now  denied,  and  the 
whole  matter  has  become  the  subject  of  statute, 
so  that  now,  unless  the  provisions  of  the  law 
designed  to  secure  to  the  author  the  exclusive 
ownership  of  the  results  of  his  labor  are  strictly 
complied  with,  the  product  is  public  property. 
The  following  may  be  copyrighted: 

First,  books,  meaning  not  only  such  in  their 


ordinary  sense,  but  such  as  are  printed  only  on 
one  sheet,  as  the  words  of  a song  or  the  music 
accompanying  it.  It  may  be  a diagram  with 
directions  on  one  sheet  of  paper,  private  letters, 
abstracts  of  title,  an  illustrated  newspaper.  If 
the  book  is  in  manuscript,  it  may  yet  be  copy- 
righted. A new  edition  of  a copyrighted  book 
is  protected  by  the  original  copyright,  but  not 
to  the  extent  of  protecting  new  mattef  in  it. 

Compilations  may  be  copyrighted.  Under 


DIRECTIONS  FOR  SECURING  COPYRIGHT 


63 


this  head  also  fall  dictionaries,  books  of  chro- 
nology, gazetteers,  guide  books,  directories, 
calendars,  catalogues,  tables,  collections  of  sta- 
tistics, receipts,  designs. 

Abridgments  and  law  reports,  where  there  is 
original  matter,  may  be  copyrighted. 


Advertisements,  as  such,  may  not  be  copy- 
righted. Maps,  charts,  newspapers,  magazines, 
musical  and  dramatic  compositions,  engravings, 
cuts,  prints  or  photographs  may  be  copy- 
righted. 


DIRECTIONS  FOR  SECURING  COPYRIGHTS 

Under  the  Revised  Acts  of  Congress , including  the  Provisions  for  Foreign  Copyright 


1.  A printed  copy  of  the  title  of  the  book, 
map,  chart,  dramatic  or  musical  composition, 
engraving,  cut,  print,  photograph,  or  chromo, 
or  a description  of  the  painting,  drawing, 
statue,  statuary,  or  model  or  design  for  a work 
of  the  fine  arts,  for  which  copyright  is  desired, 
must  be  delivered  to  the  Librarian  of  Congress 
or  deposited  in  the  mail,  within  the  United 
States,  prepaid , addressed  to  the  Librarian  of 
Congress,  Washington,  D.  C.  This  must  be 
done  on  or  before  day  of  publication  in  this  or 
any  foreign  country. 

The  printed  title  required  may  be  a copy  of 
the  title  page  of  such  publications  as  have  title 
pages.  In  other  cases,  the  title  must  be  printed 
expressly  for  copyright  entry,  with  name  of 
claimant  of  copyright.  The  style  of  type  is 
immaterial,  and  the  print  of  a type-writer  will 
be  accepted.  But  a separate  title  is  required 
for  each  entry,  and  each  title  must  be  printed 
on  paper  as  large  as  commercial  note.  The 
title  of  a periodical  must  include  the  date  and 
number;  and  each  number  of  a periodical 
requires  a separate  entry  of  copyright. 

2.  The  legal  fee  for  recording  each  copy- 
right claim  is  50  cents,  and  for  a copy  of  this 
record  (or  certificate  of  copyright)  an  addi- 
tional fee  of  50  cents  is  required,  making  $1, 
in  case  certificate  is  wanted,  which  will  be 
mailed  as  soon  as  reached  in  the  records.  In 
the  case  of  publications  produced  by  other  than 
citizens  or  residents  of  the  United  States,  the 
fee  for  recording  title  is  $1,  and  50  cents  addi- 
tional for  a copy  of  the  record.  Certificates 
covering  more  than  one  entry  in  one  certificate 
are  not  issued . 

3.  Not  later  than  the  day  of  publication  of 
each  book  or  other  article,  in  this  country  or 
abroad,  two  complete  copies  of  the  best  edition 
issued  must  be  delivered  to  perfect  the  copy- 
right, or  deposited  in  the  mail  within  the 
United  States,  addressed  to  the  Librarian  of 
Congress,  Washington,  D.  C.  The  freight  or 
postage  must  be  prepaid,  or  the  publications 
inclosed  in  parcels  covered  by  printed  penalty 
labels,  furnished  by  the  Librarian  of  Congress, 
in  which  case  they  will  come  free  by  mail  (not 
express),  without  limit  of  weight.  In  the  case 
of  books,  photographs,  chromos,  or  lithographs, 


the  two  copies  deposited  must  be  printed  from 
type  set  or  plates  made  in  the  United  States,  or 
from  negatives  or  drawings  on  stone,  or  trans- 
fers therefrom,  made  within  the  United  States. 
Without  the  deposit  of  copies  above  required 
the  copyright  is  void,  and  a penalty  of  $>25  is 
incurred.  No  copy  is  required  to  be  deposited 
elsewhere. 

The  law  requires  one  copy  of  each  new 
edition  wherein  any  substantial  changes  are 
made,  to  be  deposited  with  the  Librarian  of 
Congress. 

4.  No  copyright  is  valid  unless  notice  is 
given  by  inserting  in  every  copy  published,  on 
the  title  page  or  the  page  following,  if  it  be  a 
book;  or  if  a map,  chart,  musical  composition, 
print,  cut,  engraving,  photograph,  painting, 
drawing,  chromo,  statue,  statuary,  or  model  or 
design  intended  to  be  perfected  as  a work  of 
the  fine  arts,  by  inscribing  upon  some  portion 
thereof,  or  on  the  substance  on  which  the  same 
is  mounted,  the  following  words,  viz : “ Entered 
according  to  the  act  of  Congress,  in  the  year 

, by , in  the  office  of  the  Librarian  of 

Congress , at  Washington ,”  or,  at  the  option  of 
the  person  entering  the  copyright,  the  words: 

“ Copyright , 18 — , by .”  (It  is  essential 

that  the  year  and  the  name  be  given.  The 
omission  of  either  forfeits  the  copyright. ) 

The  law  imposes  a penalty  of  $100  upon  any 
person  who  has  not  obtained  copyright  who 
shall  insert  the  notice  “ Entered  according  to 
act  of  Congress ,”  or  “ Copyright ,”  etc.,  or 
words  of  the  same  import,  in  or  upon  any  book 
or  other  article. 

5.  The  copyright  law  secures  to  authors  or 
their  assigns  the  exclusive  right  to  translate  or 
to  dramatize  their  own  works. 

Since  the  phrase,  “ All  rights  reserved 
refers  exclusively  to  the  right  to  dramatize  or 
to  translate,  it  has  no  bearing  upon  any  publi- 
cations except  original  works,  and  will  not  be 
entered  upon  the  record  in  other  cases. 

6.  The  original  term  of  copyright  runs  for 
twenty-eight  years.  Within  six  months  before 
the  end  of  that  time,  the  author  or  designer,  or 
his  widow  or  children,  may  secure  a renewal 
for  the  further  term  of  fourteen  years,  making 
forty-two  years  in  all.  Applications  for 


64 


THE  LAW  OF  TRADEMARKS  — HOW  TO  OBTAIN  A PATENT 


renewal  must  be  accompanied  by  explicit  state- 
ment of  ownership,  in  the  case  of  the  author,  or 
of  relationship,  in  the  case  of  his  heirs,  and 
must  state  definitely  the  date  and  place  of  entry 
of  the  original  copyright.  Advertisement  of 
renewal  is  to  be  made  within  two  months  of 
date  of  renewal  certificate,  in  some  newspaper, 
for  four  weeks. 

7.  The  time  within  which  any  work  entered 
for  copyright  may  be  issued  from  the  press  is 
not  limited  by  any  law  or  regulation,  but  the 
courts  have  held  that  it  should  take  place  within 
a reasonable  time.  A copyright  may  be  secured 
for  a projected  work  as  well  as  a completed  one. 
But  the  law  provides  for  no  caveat,  or  notice  of 
interference  — only  for  actual  entry  of  title. 

8.  A copyright  is  assignable  in  lav/  by  any 
instrument  of  writing,  and  such  assignment  is  to 
be  recorded  in  the  office  of  the  Librarian  of 
Congress  within  sixty  days  from  its  date.  The 
fee  for  this  record  and  certificate  is  one  dollar, 
and  for  a certified  copy  of  any  record  of  assign- 
ment one  dollar. 

9.  A copy  of  the  record  (or  duplicate  certifi- 
cate) of  any  copyright  entry  will  be  furnished, 
under  seal  of  the  office,  at  the  rate  of  fifty  cents 
each. 

10.  In  the  case  of  books  published  in  more 
than  one  volume,  or  of  periodicals  published  in 
numbers,  or  of  engravings,  photographs,  or 
other  articles  published  with  variations,  a copy- 
right is  to  be  entered  for  each  volume  or  part  of 
a book,  or  number  of  a periodical,  or  variety,  as 
to  style,  title,  or  inscription,  of  any  other  article. 
But  a book  published  serially  in  a periodical, 
under  the  same  general  title,  requires  only  one 
entry.  To  complete  the  copyright  on  such  a 
work,  two  copies  of  each  serial  part,  as  well  as 

THE  HAW  OF 

ANY  person,  firm  or  corporation  can  obtain 
protection  for  any  lawful  trademark  by 
complying  with  the  following: 

1.  By  causing  to  be  recorded  in  the  Patent 
office  the  name,  residence  and  place  of  business 
of  persons  desiring  the  trademark. 

2.  The  class  of  merchandise  and  description 
of  the  same. 

3.  A description  of  the  trademark  itself  with 
fac- similes. 

4.  The  length  of  time  that  the  said  mark  has 
already  been  used. 


of  the  complete  work  (if  published  separately), 
should  be  deposited. 

11.  To  secure  copyright  for  a painting, 
statue,  or  model  or  design  intended  to  be  per- 
fected as  a work  of  the  fine  arts,  a definite 
description  must  accompany  the  application  for 
copyright,  and  a photograph  of  the  same  as 
large  as  “cabinet  size”  mailed  to  the  Librarian 
of  Congress  no  later  than  the  day  of  publication 
of  the  work  or  design. 

The  fine  arts,  for  copyright  purposes,  include 
only  painting  and  sculpture,  and  articles  of 
merely  ornamental  and  decorative  art  are  re- 
ferred to  the  Patent  Office,  as  subjects  for 
design  patents. 

12.  Copyrights  cannot  be  granted  upon 
trade-marks,  nor  ujDon  names  of  companies  or 
articles,  nor  upon  an  idea  or  device,  nor  upon 
prints  or  labels  intended  to  be  used  for  any 
article  of  manufacture.  If  protection  for  such 
names  or  labels  is  desired,  application  must  be 
made  to  the  Patent  Office. 

The  provisions  as  to  copyright  entry  in  the 
United  States  by  foreign  authors,  etc.,  are  the 
same  as  the  foregoing. 

The  rights  of  citizens  or  subjects  of  a foreign 
nation  to  copyright  within  the  United  States  is 
not  to  take  effect  unless  such  nation  permits  to 
United  States  citizens  the  benefit  of  copyright 
on  the  same  basis  as  to  its  own  citizens;  or 
unless  such  nation  is  party  to  an  agreement 
providing  for  reciprocity  in  copyright,  to  which 
the  United  States  may  become  a party. 

14.  Every  applicant  for  a copyright  should 
state  distinctly  the  full  name  and  residence  of 
the  claimant,  and  whether  the  right  is  claimed 
as  author,  designer,  or  proprietor.  No  affidavit 
or  witness  to  the  application  is  required. 

TRADEMARKS 

5.  Bv  payment  of  the  required  fee  — $6.00 
for  labels  and  $25  for  trademarks. 

6.  By  complying  with  such  regulations  as 
may  be  prescribed  by  the  Commissioner  of 
Patents. 

7.  A lawful  trademark  must  consist  of  some 
arbitrary  word  (not  the  name  of  a person  or 
place),  indicating  or  not  the  use  or  nature  of 
the  thing  to  which  it  is  applied;  of  some 
designated  symbol,  or  of  both  word  and 
symbol. 


HOW  TO  OBTAIN  A PATENT 


PATENTS  are  issued  in  the  name  of  the 
United  States,  and  under  the  seal  of  the 
Patent  Office,  to  any  person  who  has  in- 
vented or  discovered  any  new  and  useful  art, 
machine,  manufacture  or  composition  of  matter, 


or  any  new  and  useful  improvement  thereof,  not 
known  or  used  by  others  in  this  country,  and  not 
patented  or  described  in  aDy  printed  publication 
in  this  or  any  foreign  country  before  his  invention 
or  discovery  thereof,  and  not  in  public  use  or  on 


HOW  TO  OBTAIN  A PATENT 


65 


sal©  for  more  than  two  years  prior  to  his  appli- 
cation, unless  the  same  is  proved  to  Lave  been 
abandoned;  and  by  any  person  who,  by  his  own 
industry,  genius,  efforts  and  expense,  has 
invented  and  produced  any  new  and  original 
design  for  a manufacture,  bust,  statue,  alto- 
relievo,  or  bas-relief;  any  new  and  original 
design  for  the  printing  of  woolen,  silk,  cotton  or 
other  fabrics ; any  new  and  original  impression, 
ornament,  pattern,  print  or  picture  to  be  printed, 
painted,  cast  or  otherwise  placed  on  or  worked 
into  any  article  of  manufacture;  or  any  new, 
useful  and  original  shape  or  configuration  of 
any  article  of  manufacture,  the  same  not  having 
been  known  or  used  by  others  before  his 
invention  or  production  thereof,  or  patented  or 
described  in  any  printed  publication,  upon  pay- 
ment of  the  fees  required  by  law  and  other  due 
proceedings  had. 

Every  patent  contains  a grant  to  the  patentee, 
his  heirs  or  assigns,  for  the  term  of  seventeen 
years,  of  the  exclusive  right  to  make,  use  and 
vend  the  invention  or  discovery  throughout 
the  United  States  and  the  Territories,  referring 
to  the  specification  for  the  particulars  thereof. 

If  it  appear  that  the  inventor,  at  the  time  of 
making  his  application,  believed  himself  to  be 
the  first  inventor  or  discoverer,  a patent  will  not 
be  refused  on  account  of  the  invention  or  dis- 
covery, or  any  part  thereof,  having  been  known 
or  used  in  any  foreign  country  before  his  inven- 
tion or  discovery  thereof,  if  it  had  not  been 
before  patented  or  described  in  any  printed  pub- 
lication. 

Joint  inventors  are  entitled  to  a joint  patent; 
neither  can  claim  one  separately.  Independent 
inventors  of  distinct  and  independent  improve- 
ments in  the  same  machine  cannot  obtain  a 
joint  patent  for  their  separate  inventions;  nor 
does  the  fact  that  one  furnishes  the  capital  and 
another  makes  the  invention  entitle  them  to 
make  application  as  joint  inventors;  but  in  such 
case  they  may  become  joint  patentees. 

The  receipt  of  letters  patent  from  a foreign 
government  will  not  prevent  the  inventor  from 
obtaining  a patent  in  the  United  States,  unless 
the  invention  shall  have  been  introduced  into 
public  use  in  the  United  States  more  than  two 
years  prior  to  the  application.  But  every  patent 
granted  for  an  invention  which  has  been  pre- 
viously patented  by  the  same  inventor  in  a 
foreign  country  will  be  so  limited  as  to  expire 
at  the  same  time  with  the  foreign  patent,  or,  if 
there  be  more  than  one,  at  the  same  time  with 
the  one  having  the  shortest  un expired  term,  but 
in  no  case  will  it  be  in  force  more  than  seventeen 
years. 

Applications. — Applications  for  a patent 
must  be  made  in  writing  to  the  Commissioner 
of  Patents.  The  applicant  must  also  file  in  the 

5 


Patent  Office  a written  description  of  the  same, 
and  of  the  manner  and  process  of  making,  con- 
structing, compounding  and  using  it,  in  such 
full,  clear,  concise  and  exact  terms  as  to  enable 
any  person  skilled  in  the  art  or  science  to  which 
it  appertains,  or  with  which  it  is  most  nearly 
connected,  to  make,  construct,  compound  and 
use  the  same ; and  in  case  of  a machine  he  must 
explain  the  principle  thereof,  and  the  best  mode 
in  which  he  has  contemplated  applying  that 
principle,  so  as  to  distinguish  it  from  other 
inventions,  and  particularly  point  out  and  dis- 
tinctly claim  the  part,  improvement  or  combina- 
tion which  he  claims  as  his  invention  or  dis- 
covery. The  specification  and  claim  must  be 
signed  by  the  inventor  and  attested  by  two 
witnesses. 

When  the  nature  of  the  case  admits  of  draw- 
ings, the  applicant  must  furnish  one  copy  signed 
by  the  inventor  or  his  attorney  in  fact,  and 
attested  by  two  witnesses,  to  be  filed  in  the 
Patent  Office.  In  all  cases  which  admit  of 
representation  by  model,  the  applicant,  if 
required  by  the  Commissioner,  shall  furnish  a 
model  of  convenient  size  to  exhibit  advantage- 
ously the  several  parts  of  his  invention  or  dis- 
covery. 

The  applicant  shall  make  oath  that  he  verily 
believes  himself  to  be  the  original  and  first 
inventor  or  discoverer  of  the  art,  machine, 
manufacture,  composition  or  improvement  for 
which  he  solicits  a patent;  that  he  does  not 
know  and  does  not  believe  that  the  same  was 
ever  before  known  pr  used,  and  shall  state  of 
what  country  he  is  a citizen.  Such  oath  may 
be  made  before  any  person  within  the  United 
States  authorized  by  law  to  administer  oaths,  or, 
when  the  applicant  resides  in  a foreign  country, 
before  any  minister,  charge  d’affaires,  consul  or 
commercial  agent,  holding  commission  under 
the  Government  of  the  United  States,  or  before 
any  notary  public  of  the  foreign  country  in 
which  the  applicant  may  be. 

On  the  filing  of  such  application  and  the  pay- 
ment of  the  fees  required  by  law,  if,  on  such 
examination,  it  appears  that  the  claimant  is 
justly  entitled  tu  a patent  under  the  law,  and 
that  the  same  is  sufficiently  useful  and  im- 
portant, the  Commissioner  will  issue  a patent 
therefor. 

Assignments. — Every  patent  or  any  interest 
therein  shall  be  assignable  in  law  by  an  instru- 
ment in  writing;  and  the  patentee  or  his  assigns 
or  legal  representatives  may,  in  like  manner, 
grant  and  convey  an  exclusive  right  under  his 
patent  to  the  whole  or  any  specified  part  of  the 
United  States. 

Reissues. — A reissue  is  granted  to  the 
original  patentee,  his  legal  representatives,  or 
the  assignees  of  the  entire  interest,  when,  by 


66 


POINTS  OF  CRIMINAL  LAW 


reason  of  a defective  or  insufficient  specification, 
or  by  reason  of  the  patentee  claiming  as  his 
invention  or  discovery  more  than  he  had  a right 
to  claim  as  new,  the  original  patent  is  inopera- 
tive or  invalid,  provided  the  error  has  arisen 
from  inadvertence,  accident  or  mistake,  and 
without  any  fraudulent  or  deceptive  intention. 
In  the  cases  of  patents  issued  and  assigned 
prior  to  July  8,  1870,  the  applications  for 
reissue  may  be  made  by  the  assignees ; but  in 
the  cases  of  patents  issued  or  assigned  since  that 
date,  the  applications  must  be  made  and  the 
specifications  sworn  to  by  the  inventors,  if  they 
be  living. 

Caoeats. — A caveat,  under  the  patent  law,  is 
a notice  given  to  the  office  of  the  caveator’s 
claim  as  inventor,  in  order  to  prevent  the  grant 
of  a patent  to  another  for  the  same  alleged 
invention  upon  an  application  filed  during  the 
life  of  the  caveat  without  notice  to  the  caveator. 

Any  citizen  of  the  United  States  who  has 
made  a new  invention  or  discovery,  and  desires 
further  time  to  mature  the  same,  may,  on  pay- 
ment of  a fee  of  $10.  file  in  the  Patent  Office  a 
caveat  setting  forth  the  object  and  the  distin- 
guishing characteristics  of  the  invention,  and 
praying  protection  of  his  right  until  he  shall 
have  matured  his  invention.  Such  caveat  shall 

POINTS  OF 

OU  cannot  lawfully  condone  an  offense  by 
receiving  back  stolen  property. 

The  exemption  of  females  from  arrest 
applies  only  in  civil,  not  in  criminal  matters. 

Every  man  is  bound  to  obey  the  call  of  a 
sheriff  for  assistance  in  making  an  arrest. 

The  rule  “Every  man’s  house  is  his  castle” does 
not  hold  good  when  a man  is  accused  of  crime. 

Embezzlement  can  be  charged  only  against  a 
clerk  or  servant,  or  the  officer  or  agent  of  a 
corporation. 

Bigamy  cannot  be  proven  in  law  if  one  party 
to  a marriage  has  been  absent  and  not  heard 
from  for  five  years. 

Grand  larceny  is  when  the  value  of  property 
stolen  exceeds  $25.00 — when  less  than  that,  the 
offense  is  petit  larceny. 

Arson  to  be  in  the  first  degree  must  have 
been  committed  at  night,  and  the  buildings  fired 
must  have  been  inhabited. 

Drunkenness  is  not  a legal  excuse  for  crime, 
but  delirium  tremens  is  considered  by  the  law 
as  a species  of  insanity. 

In  a case  of  assault  it  is  only  necessary  to 
prove  an  “offer  or  attempt  at  assault.”  Battery 
presumes  physical  violence. 

Mayhem,  although  popularly  supposed  to 
refer  to  injury  to  the  face,  lip,  tongue,  eye  or 
ear,  applies  to  any  injury  done  a limb. 


be  filed  in  the  confidential  archives  of  the  office 
and  preserved  in  secrecy,  and  shall  be  operative 
for  the  term  of  one  year  from  the  filing  thereof. 

An  alien  has  the  same  privilege,  if  he  has 
resided  in  the  United  States  one  year  next  pre- 
ceding the  filing  of  his  caveat,  and  has  made 
oath  of  his  intention  to  become  a citizen. 

The  caveat  must  comprise  a specification,  oath, 
and,  when  the  nature  of  the  case  admits  of  it,  a 
drawing,  and,  like  the  application,  must  be' 
limited  to  a single  invention  or  improvement. 

Fees. — Fees  must  be  paid  in  advance,  and 
are  as  follows : On  filing  each  original  applica- 
tion for  a patent,  $15.  On  issuing  each  original 
patent,  $20.  In  design  cases:  For  three  years 
and  six  months,  $10;  for  seven  years,  $15;  for 
f ourteen  years,  $30.  On  filing  each  caveat,  $1 0. 
On  every  application  for  the  reissue  of  a patent, 
$30.  On  filing  each  disclaimer,  $10.  For 
certified  copies  of  patents  and  other  papers,  in- 
cluding certified  printed  copies,  10  cents  per 
hundred  words.  For  recording  every  assign- 
ment, agreement,  power  of  attorney  or  other 
paper,  of  three  hundred  words  or  under,  $1 ; of 
over  three  hundred  and  under  one  thousand 
words,  $2;  of  over  one  thousand  words,  $3. 
For  copies  of  drawings,  the  reasonable  cost  of 
making  them. 

CRIMINAL  LAW 

A felony  is  a crime  punishable  by  imprison- 
ment in  a State  prison;  an  “infamous”  crime 
is  one  punishable  with  death  or  State  prison. 

A police  officer  is  not  authorized  to  make  an 
arrest  without  a warrant  unless  he  has  personal 
knowledge  of  the  offense  for  which  the  arrest  is 
made. 

An  accident  is  not  a crime,  unless  criminal 
carelessness  can  be  proven.  A man  shooting 
at  a burglar  and  killing  a member  of  his  family 
is  not  a murderer. 

Burglary  in  the  first  degree  can  be  com- 
mitted only  in  the  night  time.  Twilight,  if  dark 
enough  to  prevent  distinguishing  a man’s  face, 
is  the  same  as  night  in  law. 

Murder  to  be  in  the  first  degree  must  be  will- 
ful, premeditated  and  malicious,  or  committed 
while  the  murderer  is  engaged  in  a felonious 
act.  The  killing  of  a man  in  a duel  is  murder, 
and  it  is  a misdemeanor  to  accept  or  give  a 
challenge. 

False  swearing  is  perjury  in  law  only  when 
willfully  done,  and  when  the  oath  has  been 
legally  administered.  Such  qualifying  expres- 
sions as  “to  the  best  of  my  belief,”  “ as  I am 
informed,”  may  save  an  averment  from  being 
perjured.  The  law  is  that  the  false  statement 
sworn  to  must  be  absolute.  Subornation  of 
perjury  is  a felony. 


CONSTITUTIONAL)  LAW 


ONGRESS  must  meet  at  least  once  a year. 
One  State  cannot  undo  the  acts  of  another. 
Congress  may  admit  as  many  new  States 
as  desired. 

The  Constitution  guarantees  every  citizen  a 
speedy  trial  by  jury. 

A State  cannot  exercise  a power  which  is 
vested  in  Congress  alone. 

One  State  must  respect  the  laws  and  legal 
decisions  of  another. 

Congress  cannot  pass  a law  to  punish  a crime 
already  committed. 

U.  S.  Senators  are  chosen  by  the  legislatures 
of  the  States  by  joint  ballot. 

Bills  for  revenue  can  originate  only  in  the 
House  of  Representatives. 

A person  committing  a felony  in  one  State 
cannot  find  refuge  in  another. 

The  Constitution  of  the  United  States  forbids 
excessive  bail  or  cruel  punishment. 

Treaties  with  foreign  countries  are  made  by 
the  President  and  ratified  by  the  Senate. 

In  the  U.  S.  Senate  Rhode  Island  or  Nevada 
has  an  equal  voice  with  New  York. 

When  Congress  passes  a bankruptcy  law  it 
annuls  all  the  State  laws  on  that  subject. 

Writing  alone  does  not  constitute  treason 
against  the  United  States.  There  must  be  an 
overt  act. 

Congress  cannot  lay  any  disabilities  on  the 
children  of  a person  convicted  of  crime  or  mis- 
demeanor. 

The  Territories  each  send  a delegate  to  Con- 
gress, who  has  the  right  of  debate,  but  not  the 
right  to  vote. 

The  Vice-President,  who  ex  officio  presides 
over  the  Senate,  has  no  vote  in  that  body  except 
on  a tie  ballot. 

An  act  of  Congress  cannot  become  a law  over 
the  President’s  veto  except  on  a two-thirds  vote 
of  both  houses. 


An  officer  of  the  Government  cannot  accept 
title  of  nobility,  order  or  honor  without  the  per- 
mission of  Congress. 

Money  lost  in  the  mails  cannot  be  recovered 
from  the  Government.  Registering  a letter 
does  not  insure  its  contents. 

It  is  the  House  of  Representatives  that  may 
impeach  the  President  for  any  crime,  and  the 
Senate  hears  the  accusation. 

If  the  President  holds  a bill  longer  than  ten 
days  while  Congress  is  still  in  session,  it  becomes 
a law  without  his  signature. 

Silver  coin  of  denominations  less  than  .$1  is 
not  a legal  tender  for  more  than  $5.00.  Copper 
and  nickel  is  not  legal  tender. 

The  term  of  a Congressman  is  two  years,  but 
a Congressman  may  be  re-elected  to  as  many 
successive  terms  as  his  constituents  may  wish. 

Amendments  to  the  Constitution  require  a 
two-thirds  vote  of  each  house  of  Congress  and 
must  be  ratified  by  at  least  three-fourths  of  the 
States. 

When  the  militia  is  called  out  in  the  service 
of  the  General  Government,  they  pass  out  of  the 
control  of  the  various  States  under  the  command 
of  the  President. 

The  President  of  the  United  States  must  be 
35  years  of  age;  a U.  S.  Senator,  30;  a Con- 
gressman, 25. 

A grand  jury  is  a secret  tribunal,  and  may 
hear  only  one  side  of  a case.  It  simply  decides 
whether  there  is  good  reason  to  hold  for  trial. 
It  consists  of  twenty-three  men,  twelve  of  whom 
may  indict.  To  convict  requires  the  unanimous 
vote  of  a trial  (or  petty)  jury. 

A naturalized  citizen  cannot  become  President 
or  Vice-President  of  the  United  States.  A male 
child  born  abroad  of  American  parents  has  an 
equal  chance  to  become  President  with  one  born 
on  American  soil. 


VOTING  AND  NATURALIZATION 


THE  right  to  vote  comes  from  the  State,  and 
is  a State  gift.  Naturalization  is  a Federal 
right,  and  is  a gift  of  the  Union,  not  of  any 
one  State.  In  nearly  one-half  the  Union  aliens 
who  have  declared  intentions  vote  and  have  the 
right  to  vote  equally  with  naturalized  or  native- 
born  citizens.  In  the  other  half  only  actual  citi- 
zens may  vote.  The  Federal  naturalization  laws 
apply  to  the  whole  Union  alike,  and  provide 
that  no  alien  male  may  be  naturalized  until  after 
five  years’  residence.  Even  after  five  years’ 
residence  and  due  naturalization  he  is  not 
entitled  to  vote  unless  the  laws  of  the  State 
confer  the  privilege  upon  him,  and  he  may  vote 
in  one  State  (Minnesota)  four  months  after 
landing,  if  he  has  immediately  declared  his 


intention,  under  United  States  law,  to  become 
a citizen. 

Naturalization. — The  conditions  under  and 
the  manner  in  which  an  alien  may  be  admitted 
to  become  a citizen  of  the  United  States  are 
prescribed  by  sections  2165-74  of  the  Revised 
Statutes  of  the  United  States. 

Declaration  of  Intention. — The  alien  must 
declare  upon  oath  before  a Circuit  or  District 
Court  of  the  United  States,  or  a District  or 
Supreme  Court  of  the  Territories,  or  a court  of 
record  of  any  of  the  States  having  common  law 
jurisdiction  "and  a seal  and  clerk,  two  years  at 
lenst  prior  to  his  admission,  that  it  is,  bona  fide, 
his  intention  to  become  a citizen  of  the  United 
States,  and  to  renounce  forever  all  allegiance 


68 


THE  PRESIDENTIAL  ELECTION 


and  fidelity  to  any  foreign  prince  or  State,  and 
particularly  to  the  one  of  which  he  may  be  at 
the  time  a citizen  or  subject. 

Oath  on  Application  for  Admission. — He 
must,  at  the  time  of  his  application  to  be 
admitted,  declare  on  oath,  before  some  one  of 
the  courts  above  specified,  “ that  he  will  support 
the  Constitution  of  the  United  States,  and  that 
he  absolutely  and  entirely  renounces  and  abjures 
all  allegiance  and  fidelity  to  every  foreign 
prince,  potentate,  state  or  sovereignty,  and 
particularly,  by  name,  to  the  prince,  potentate, 
state  or  sovereignty  of  which  he  was  before  a 
citizen  or  subject,”  which  proceedings  must  be 
recorded  by  the  clerk  of  the  court. 

Conditions  for  Citizenship. — If  it  shall 
appear  to  the  satisfaction  of  the  court  to  which 
the  alien  has  applied  that  he  has  resided  con- 
tinuously within  the  United  States  for  at  least 
five  years,  and  within  the  State  or  Territory 
where  such  court  is  at  the  time  held  one  year  at 
least,  and  that  during  that  time  “he  has  behaved 
as  a man  of  good  moral  character,  attached  to 
the  principles  of  the  Constitution  of  the  United 
States,  and  well  disposed  to  the  good  order  and 
happiness  of  the  same,”  he  will  be  admitted  to 
citizenship. 

Titles  of  Nobility. — If  the  applicant  has 
borne  any  hereditary  title  or  order  of  nobility, 
he  must  make  an  express  renunciation  of  the 
same  at  the  time  of  his  application. 

Soldiers. — Any  alien  of  the  age  of  twenty- 
one  years  and  upwards,  who  has  been  in  the 
armies  of  the  United  States  and  has  been  hon- 
orably discharged  therefrom,  may  become  a 
citizen  on  his  petition,  without  aDy  previous 
declaration  of  intention,  provided  that  he  has 
resided  in  the  United  States  at  least  one  year 
previous  to  his  application,  and  is  of  good  moral 
character. 

Minors. — Any  alien  under  the  age  of  twenty- 
one  years  who  has  resided  in  the  United  States 
three  years  next  preceding  his  arriving  at  that 
age,  and  who  has  continued  to  reside  therein  to 
the  time  he  may  make  application  to  be  admitted 
a citizen  thereof,  may,  after  he  arrives  at  the 
age  of  twenty-one  years,  and  after  he  has 
resided  five  years  within  the  United  States, 
including  the  three  years  of  his  minority,  be 
admitted  a citizen;  but  he  must  make  a declara- 


tion on  oath  and  prove  to  the  satisfaction  of  the 
court  that  for  two  years  next  preceding  it  has 
been  his  bona  fide  intention  to  become  a 
citizen. 

Children  of  Naturalized  Citizens. — The  chil- 
dren of  persons  who  have  been  duly  naturalized, 
being  under  the  age  of  sixteen  years  at  the  time 
of  the  naturalization  of  their  parents,  shall,  if 
dwelling  in  the  United  States,  be  considered  as 
citizens  thereof. 

Citizens ’ Children  who  are  Born  Abroad. — 
The  children  of  persons  who  now  are  or  have 
been  citizens  of  the  United  States  are,  though 
born  out  of  the  limits  and  jurisdiction  of  the 
United  States,  considered  as  citizens  thereof. 

Protection  Abroad  to  Naturalized  Citizens. 
— Section  2,000  of  the  Revised  Statutes  of  the 
United  States  declares  that  “ all  naturalized  citi- 
zens of  the  United  States  while  in  foreign 
countries  are  entitled  to  and  shall  receive  from 
this  government  the  same  protection  of  persons 
and  property  which  is  accorded  to  native-born 
citizens.” 

When  a Man  Becomes  of  Age. — The  ques- 
tion sometimes  arises  whether  a man  is  entitled 
to  vote  at  an  election  held  on  the  day  preceding 
the  twenty-first  anniversary  of  his  birth.  Black- 
stone,  in  his  Commentaries,  book  I,  page  463, 
says:  “ Full  age  in  male  or  female  is  21  years, 
which  age  is  completed  on  the  day  preceding 
the  anniversary  of  a person’s  birth,  who,  till 
that  time,  is  an  infant,  and  so  styled  in  law.” 
The  late  Chief  Justice  Sharswood,  in  his  edition 
of  Blackstone’s  Commentaries,  quotes  Christian’s 
note  on  the  above  as  follows:  “If  he  is  born  on 
the  16th  day  of  February,  1608,  he  is  of  age  to 
do  any  legal  act  on  the  morning  of  the  15th  of 
February,  1629,  though  he  may  not  have  lived 
twenty-one  years  by  nearly  forty-eight  hours. 
The  reason  assigned  is  that  in  law  there  is  no 
fraction  of  a day;  and  if  the  birth  were  on  the 
last  second  of  one  day  and  the  act  on  the  first 
second  of  the  preceding  day  twenty-one  years 
after,  then  twenty-one  years  would  be  complete; 
and  in  the  law  it  is  the  same  whether  a thing  is 
done  upon  one  moment  of  the  day  or  another.” 
The  same  high  authority  (Sharswood)  adds  in 
a note  of  his  own:  “ A person  is  of  full  age  the 
day  before  the  twenty-first  anniversary  of  his 
birthday.” 


THE  PRESIDENTIAL  ELECTION 


THE  President  and  Vice-President  of  the 
United  States  are  chosen  by  officials  termed 
“ Electors  ” in  each  State,  who  are,  under 
existing  State  laws,  chosen  by  the  qualified 
voters  thereof  by  ballot,  on  the  first  Tuesday 
after  the  first  Monday  in  November  in  every 


fourth  year  preceding  the  year  in  which  the 
Presidential  term  expires. 

The  Constitution  of  the  United  States  pre- 
scribes that  each  State  shall  “ appoint,”  in  such 
manner  as  the  legislature  thereof  may  direct,  a 
number  of  electors  equal  to  the  whole  number 


INTER-STATE  COMMERCE  LAW  — INTERNAL  REVENUE 


69 


of  Senators  and  Representatives  to  which,  the 
State  may  be  entitled  in  Congress;  bat  no 
Senator  or  Representative  or  person  holding  an 
office  of  trust  or  profit  under  the  United  States 
shall  be  an  elector.  The  Constitution  requires 
that  the  day  when  electors  are  chosen  shall  be 
the  same  throughout  the  United  States.  At  the 
beginning  of  our  government  most  of  the 
electors  were  chosen  by  the  legislatures  of  their  ■ 
respective  States,  the  people  having  no  direct 
participation  in  their  choice;  and  one  State, 
South  Carolina,  continued  that  practice  down  to 
the  breaking  out  of  the  civil  war.  But  in  all 
the  States  now  the  Presidential  electors  are, 
under  the  direction  of  State  laws,  chosen  by  the 
people. 

The  manner  in  which  the  chosen  electors 
meet  and  ballot  for  a President  and  Vice- 
President  of  the  United  States  is  provided  for 
in  Article  XII.  of  the  Constitution.  The  same 
article  prescribes  the  mode,  in  which  the  Con- 
gress shall  count  the  ballots  of  the  electors,  and 
announce  the  result. 

The  procedure  of  the  two  houses,  in  case  the 
returns  of  the  election  of  electors  from  any 
State  are  disputed,  is  provided  in  the  “ Electoral 

THE  INTER-STATE 

THE  Inter-State  Commerce  Act  is  a law 
passed  by  Congress  in  1887  for  the  regu- 
lation of  rates  and  the  management  of 
inter-State  commerce.  It  applies  to  carriers 
engaged  in  the  transportation  of  passengers  or 
property  wholly  by  railroad  or  partly  by  rail- 
road and  partly  by  water,  from  one  State,  Ter- 
ritory or  District  of  the  United  States  to  any 
other  State,  Territory  or  District,  or  to  or 
from  a foreign  country.  It  provides  for  the 
appointment  of  a board  of  five  commissioners, 
empowered  to  inquire  into  the  management  of 
the  carriers  and  determine  the  reasonableness  of 
their  rates.  A carrier  whose  line  is  entirely 
within  a State  is  subject  to  the  act  so  far  as  it 
makes  or  accepts  through  rates  on  inter-State 
commerce. 

Among  other  things  the  act  requires  that  all 
charges  shall  be  just  and  reasonable;  that 
charges  for  a shorter  distance  shall  not  exceed 
those  for  a longer  distance  on  the  same  line  in 

INTERNAb 

THE  internal  revenue  of  the  U.  S.  includes 
the  taxes  on  spirits,  tobacco,  etc.,  and 
most  of  the  receipts  from  national  taxes, 
except  customs  duties  and  the  receipts  from  the 
sale  of  public  lands,  patent  fees,  postal  receipts, 
etc. 


Count  ” Act,  passed  by  the  Forty-ninth  Con- 
gress. 

The  “ Electoral  Count  ” Act  directs  that  the 
Presidential  electors  shall  meet  and  give  their 
votes  on  the  second  Monday  in  January  next 
following  their  election.  It  fixes  the  time  when 
Congress  shall  be  in  session  to  count  the  ballots 
as  the  second  Wednesday  in  February  succeed- 
ing the  meeting  of  the  electors. 

The  Presidential  succession  is  fixed  by  chapter 
4 of  the  acts  of  the  Forty-ninth  Congress,  first 
session.  In  case  of  the  removal,  death,  resigna- 
tion or  inability  of  both  the  President  and  Vice- 
President,  then  the  Secretary  of  State  shall  act 
as  President  until  the  disability  of  the  President 
or  Vice-President  is  removed  or  a President  is 
elected.  If  there  be  no  Secretary  of  State,  then 
the  Secretary  of  the  Treasury  will  act;  and  the 
remainder  of  the  order  of  succession  is : The 
Secretary  of  War,  Attorney-General,  Postmaster- 
General,  Secretary  of  the  Navy,  and  Secretary 
of  the  Interior.  The  acting  President  must, 
upon  taking  office,  convene  Congress,  if  not  at 
the  time  in  session,  in  extraordinary  session, 
giving  twenty  days’  notice. 


COMMERCE  LAW 

the  same  direction,  when  the  circumstances  and 
conditions  are  similar;  that  there  shall  be  no 
unjust  discrimination  as  between  persons  or 
classes  of  traffic  or  localities,  in  the  charges 
made  or  in  the  service  rendered;  that  the  rates 
charged  for  transportation  shall  be  printed,  filed 
with  the  Commission  and  kept  for  public  inspec- 
tion at  the  several  stations,  and  that  the  carriers 
shall  annually  make  a complete  exhibit  of  their 
business  to  the  Commission. 

The  act  makes  exceptions  from  its  provisions 
of  the  carriage  of  property  for  the  United  States 
or  for  any  State  or  municipal  government,  or 
for  charitable  purposes,  or  to  or  from  fairs  and 
expositions,  and  it  allows  of  the  issuing  of 
mileage,  excursion  or  commutation  tickets,  and 
admits  of  the  giving  of  reduced  rates  to  min- 
isters of  religion  and  free  transportation  to  the 
officers  and  employes  of  the  carrier,  and  to  the 
principal  officers  of  other  carriers. 


REVENUE 

The  Constitution  declares  that  Congress  has 
the  power  “to  lay  and  collect  taxes,  duties, 
imports  and  excises,”  and  that  they  shall  be 
uniform  throughout  the  U.  S.,  and  provides 
that  direct  taxes  shall  be  apportioned  among  the 
States  only  in  proportion  to  the  population. 


70 


THE  SINGLE  TAX 


At  the  close  of  the  Revolution  raising  money 
by  internal  taxation  was  hardly  thought  of,  and 
at  that  time  the  condition  of  the  people  and 
manufactures  would  not  warrant  it.  The  first 
internal  revenue  tax  imposed  by  Congress  was 
that  of  March  3,  1791,  on  distilled  spirits  of 
domestic  manufacture,  the  enforcement  of  which 
led  to  the  whisky  insurrection.  In  1798  the 
first  direct  tax  of  the  kind,  one  of  $2,000,000, 
was  apportioned  among  the  States,  and  it  was 
proposed  that  it  should  be  levied  on  dwelling- 
houses,  slaves  and  land. 

All  internal  taxes  were  repealed  in  1802  in 
accordance  with  the  recommendation  of  Presi- 
dent Jefferson,  and  no  others  were  authorized 
until  1813,  when  the  war  with  England  necessi- 
tated an  increased  revenue.  These  taxes  were 
continued  a few  years  after  the  war,  but  were 
abolished,  and  none  were  levied  until  1861. 

The  civil  war  forced  a renewal  of  the  internal 
revenue  system,  and  in  1861  a direct  tax  of 


$20,000,000  was  apportioned  among  the  States. 
On  July  1,  1862,  an  act  was  passed  levying 
taxes  on  all  sorts  and  kinds  of  articles  too 
numerous  to  mention.  A few  industries  were 
taxed  out  of  existence  and  all  were  more  or  less 
disturbed,  but  the  people  submitted  without 
opposition.  Great  reductions  were  made  after 
the  war  ceased,  and  at  the  present  time  the  only 
subjects  of  internal  revenue  taxation  are  tobacco, 
spirits,  fermented  liquors,  bank  circulation  and 
oleomargarine. 

The  following  have  always  been  exempt  from 
taxation  in  the  U.  S. : 

Public  property  of  both  State  and  Nation;  the 
property  of  incorporated  institutions  of  learning; 
houses  of  worship ; cemeteries  and  the  personal 
property  of  individuals,  so  far  as  to  cover  the 
necessities  of  life. 

In  1792  the  amount  raised  by  internal  revenue 
was  $208,942;  in  1866,  $309,226,813;  in  1892, 
$133,971,072. 


THE  SINGLE  TAX 


THIS  idea  was  first  formulated  by  Mr.  Henry 
George  in  his  book,  “ Progress  and  Pov- 
erty,” in  1879,  and  has  grown  steadily  in 
favor.  Single  tax  men  assert  as  a fundamental 
principle  that  all  men  are  equally  entitled  to  the 
use  of  the  earth;  therefore,  no  one  should  be 
allowed  to  hold  valuable  land  without  paying  to 
the  community  the  value  of  the  privilege.  They 
hold  that  this  is  the  only  rightful  source  of 
public  revenue,  and  they  would  therefore  abolish 
all  taxation,  local,  State  and  national,  except  a 
tax  upon  the  rental  value  of  land  exclusive  of 
its  improvements,  the  revenue  thus  raised  to  be 
divided  among  local,  State  and  general  govern- 
ments, as  the  revenue  from  certain  direct  taxes 
is  now  divided  between  local  and  State  govern- 
ments. 

The  single  tax  would  not  fall  on  all  land,  but 
only  on  valuable  land,  and  on  that  in  juoportion 
to  its  value.  It  would  thus  be  a tax,  not  on  use 
or  improvements,  but  on  ownership  of  land, 
taking  what  would  otherwise  go  to  the  landlord 
as  owner. 

In  accordance  with  the  principle  that  all  men 
are  equally  entitled  to  the  use  of  the  earth,  they 
would  solve  the  transportation  problem  by 
public  ownership  and  control  of  all  highways, 


including  the  roadbeds  of  railroads,  leaving 
their  use  equally  free  to  all. 

The  single  tax  system  would : 

1.  Dispense  with  a horde  of  taxgatherers, 
simplify  government  and  greatly  reduce  its 
cost. 

2.  Give  us  with  all  the  world  that  absolute 
free  trade  which  now  exists  between  the  States 
of  the  Union. 

3.  Give  us  free  trade  in  finance  by  abolishing 
all  taxes  on  private  issues  of  money. 

4.  Take  the  weight  of  taxation  from  agri- 
cultural districts,  where  land  has  little  or  no 
value  apart  from  improvements,  and  put  it  upon 
valuable  land  such  as  city  lots  and  mineral 
deposits. 

5.  Call  upon  men  to  contribute  for  public 
expenses  in  proportion  to  the  natural  opportuni- 
ties they  monopolize  and  compel  them  to  pay 
just  as  much  for  holding  the  land  idle  as  for 
putting  it  to  its  fullest  use. 

6.  Make  it  unprofitable  for  speculators  to 
hold  land  unused  or  only  partly  used,  and,  by 
thus  opening  to  labor  unlimited  fields  of 
employment,  solve  the  labor  problem,  raise 
wages  in  all  occupations  and  abolish  involuntary 
poverty. 


* 


4 


Engmsh  education  dates  from  Alfred  the  The  system  of  Pestalozzi  taught  that  form, 
Great,  who  ordered  that  the  son  of  every  free-  number  and  language  are  the  elements  of 
man  who  could  afford  it  should  be  taught  knowledge,  and  that  a thorough  acquaintance 

reading  and  writing.  with  them  in  every  phase  constitutes  education. 


Insurance 


A STOCK  Insurance  Company  is  one  whose 
capital  is  owned  by  stockholders,  they 
alone  sharing  the  profits,  and  they  alone 
being  liable  for  losses.  The  business  of  such  a 
company,  and  also  of  a mixed  company,  is 
managed  by  directors  chosen  by  the  stock- 
holders. Policy-holders,  unless  at  the  same 
time  stockholders,  have  no  voice  in  the  manage- 
ment of  the  company’s  business  or  in  the  elec- 
tion of  its  officers. 


2. 


A Mutual  Insurance  Company  is  one  in 
which  the  profits  and  losses  are  shared  among 
the  policy-holders  (the  insured.) 

Mixed  Companies  are  a combination  of  the 
foregoing.  In  a mixed  company  all  profits 
above  a certain  fixed  dividend  are  usually 
divided  among  the  policy-holders. 

Some  mutual  and  mixed  companies  issue 
what  are  called  non-participating  policies. 
The  holders  of  these  do  not  share  in  the  profits 
or  losses. 


FIRE  INSURANCE 


Policies  for  fire  insurance  are  generally  issued 
for  a period  of  one  to  five  years.  Ordinarily,  in 
case  of  loss  by  fire,  the  insured  will  be  paid  the 
extent  of  his  loss  up  to  the  amount  of  insurance, 
unless  the  insurance  company  prefer  to  replace 
or  repair  the  damaged  property,  which  privi- 
lege is  usually  reserved.  If  the  policy  contains 
the  “ average  clause  ” the  payment  will  cover 
only  such  portion  of  the  loss  as  the  amount  of 
insurance  bears  to  the  value  of  the  property 
insured. 

A Floating  Policy  is  one  which  covers  prop- 
erty stored  in  several  buildings  or  places.  The 
name  is  applied  more  particularly  to  policies 
which  cover  goods  whose  location  may  be 
changed  in  process  of  manufacture,  or  in  the 
ordinary  course  of  business.  The  “ average 
clause”  is  a usual  condition  of  policies  of  this 
class. 

Short  Rates  are  rates  for  a term  less  than  a 
year.  If  an  insurance  policy  is  terminated  at 


the  request  of  the  policy-holder,  the  company 
retains  the  customary  “short  rates”  for  the 
time  the  policy  has  been  in  force,  as  shown  by 
the  following  tables: 


Policy 

for 

1 year. 

Policy 

for 

2 years. 

Policy 

for 

3 years. 

Policy 

for 

4 years. 

Policy 

for 

5 years. 

Charge  this 
proportion 
of  whole 
Premium. 

1 mo. 

2 mo. 

3 mo. 

4 mo. 

5 

mo. 

20 

per  cent. 

2 

44 

4 

44 

6 

44 

8 “ 

10 

a 

30 

u 

3 

u 

6 

44 

9 

44 

12  “ 

15 

40 

ct 

4 

44 

8 

44 

12 

44 

16  “ 

20 

“ 

50 

44 

5 

44 

10 

44 

15 

44 

20  “ 

25 

“ 

60 

44 

6 

44 

12 

44 

18 

'44 

24  “ 

30 

« 

70 

44 

7 

44 

14 

44 

21 

44 

28  “ 

35 

u 

75 

44 

8 

44 

16 

44 

24 

44 

32  “ 

40 

u 

80 

44 

9 

44 

18 

44 

27 

44 

36  “ 

45 

u 

85 

44 

10 

44 

20 

44 

30 

44 

40  “ 

50 

“ 

90 

44 

11 

44 

22 

44 

33 

44 

44  « 

55 

u 

95 

44 

When  a policy  is  terminated  at  the  option  of 
the  company,  a ratable  portion  of  the  premium 
is  refunded  for  the  unexpired  term. 


LIFE  INSURANCE 


In  ordinary  life  policies  a certain  premium  is 
to  be  paid  every  year  until  the  death  of  the 
insured,  when  the  policy  becomes  payable  to  the 
beneficiary.  There  are  other  kind  of  policies, 
however,  and  these  are  described  below: 

Limited  Payment  Life  Policy. — Conditions : 
Premiums  to  be  paid  annually  for  a certain 
fixed  number  of  years,  or  until  the  death  of  the 
insured,  should  that  occur  prior  to  the  expira- 
tion of  this  period.  Policy  payable  at  death  of 
the  insured.  Advantages:  Payments  on  this 
kind  of  policy  may  all  be  made  while  the  insured 
is  best  able  to  make  them,  and,  if  he  live  to  an 
old  age,  the  policy  will  not  be  a continual 
burden,  but  will  rather  be  a source  of  income, 
as  the  yearly  dividends  may  be  taken  out  in 
cash  or  added  to  the  amount  of  insurance. 


Term  Life  Policy. — In  this  method  of  insur- 
ance, the  insurance  company  agrees  to  pay  to 
the  beneficiaries  a certain  sum  on  the  death  of 
the  insured,  should  that  event  occur  within  a 
fixed  term. 

Endowment  Policy. — A combination  of  a 
Term  Policy  and  a Pure  Endowment.  These 
policies  are  issued  for  endowment  periods  of  10, 
15,  20,  25,  30  or  35  years,  and  may  be  paid  up 
by  a single  payment,  by  an  annual  premium 
during  the  endowment  period,  or  by  five  or  ten 
annual  payments.  Conditions:  1.  Insurance 
during  a stipulated  period,  payable  at  the  death 
of  the  insured,  should  that  event  happen  within 
said  period.  2.  An  endowment  of  the  same 
amount  as  the  policy,  payable  to  the  insured,  if 
still  living  at  the  end  of  the  period  fixed. 


72 


MARINE  AND  TRANSIT  INSURANCE 


Advantages:  Limited  term  of  payments;  insur- 
ance during  the  time  when  the  death  of  the 
insured  would  cause  most  embarrassment  to  his 
family ; provision  for  old  age,  as  the  amount  of 
the  policy  will  be  paid  to  the  insured  if  still 
living,  at  a time  when  advanced  age  may  make 
it  of  great  benefit. 

Annuity  Policies  are  secured  by  a single  cash 
payment  and  insure  the  holder  the  yearly  pay- 
ment of  a certain  sum  of  money  during  life. 

Joint  Life  Policy . — An  agreement  to  pay  a 
certain  sum  on  the  death  of  any  one  of  two  or 
more  persons  thus  insured. 

Non- forfeiting  Policies  do  not  become  void 
for  non-payment  of  premiums.  In  some  com- 
panies all  limited-payment  life  policies,  and  all 
endowment  policies,  after  premiums  for  three 
(or  two)  years  have  been  paid,  and  the  original 
policy  is  surrendered  within  a certain  time,  pro- 
vide for  paid-up  assurance  for  as  many  parts  of 
the  original  amount  assured  as  there  shall  have 
been  complete  annual  premiums  received  in 
cash  by  the  company.  Some  companies  volun- 
tarily apply  all  credited  dividends  to  the  con- 
tinuance of  the  insurance.  Others  apply  the 
legal  reserve  to  the  purchase  of  term  insurance 
at  regular  rates. 

Special  Forms. — The  Reserve  Endowment, 
Tontine  Investment  and  other  special  policies 
guarantee  to  the  holder  a definite  surrender 
value  at  the  termination  of  certain  periods.  The 
surrender  value  of  a policy  is  the  amount  in 
cash  which  the  company  will  pay  the  holder  of 
a policy  on  its  surrender — the  legal  reserve 
less  a certain  per  cent,  for  expenses. 

The  Reserve  of  life  insurance  policies  is  the 
present  value  of  the  amount  to  be  paid  at  death, 


less  the  present  value  of  all  the  net  premiums 
to  be  paid  in  the  future. 

The  Reserve  Fund  of  a life  insurance  com- 
pany is  that  sum  in  hand  which,  invested  at  a 
given  rate  of  interest,  together  with  future 
premiums  on  existing  policies,  should  be  suffi- 
cient to  meet  all  obligations  as  they  become  due. 
It  is  the  sum  of  the  separate  reserves  of  the 
several  policies  outstanding. 

The  Expectation  of  Life  is  the  number  of 
years  which  one  may  probably  live.  This 
average  number  of  years  has  been  determined 
from  the  experience  of  insurance  companies  : 


Age. 

Expecta- 
tion in 
years. 

i 

| Age. 

Expecta- 
tion in 
years. 

4P 

Expecta- 
tion in 
years. 

Age. 

Expec- 
tation 
in  years 

0 

28.15 

24 

32.70 

48 

22.27 

72 

9.14 

1 

36.78 

25 

32.33 

49 

21.72 

73 

8.69 

2 

38.74 

26 

31.93 

50 

21.17 

74 

8.25 

3 

40.01 

27 

31.50 

51 

20.61 

75 

7.83 

4 

40.73 

28 

31.08 

52 

20.05 

76 

7.40 

5 

40.88 

29 

30.66 

53 

19.49 

77 

6.99 

6 

40.69 

30 

30.25 

54 

18.92 

78 

6.59 

7 

40.47 

31 

29.83 

55 

18.35 

79 

6.21 

8 

40.14 

32 

29.43 

56 

17.78 

80 

5.85 

9 

39.72 

33 

29.02 

57 

17.20 

81 

5.50 

10 

39.23 

34 

28.62 

58 

16.63 

82 

5.16 

11 

38.64 

35 

28.22 

59 

16.04 

83 

4.87 

12 

38.02 

36 

27.78 

60 

15.45 

84 

4.66 

13 

37.41 

37 

27.34 

61 

14.86 

85 

4.57 

14 

36.79 

38 

26.91 

62 

14.26 

86 

4.21 

15 

36.17 

39 

26.47 

63 

13.66 

87 

3.90 

16 

35.76 

40 

26.04 

6t 

13.05 

88 

3.67 

17 

35.37 

41 

25.61 

65 

12.43 

89 

3.56 

18 

34.98 

42 

25.19 

66 

11.96 

90 

3.43 

19. 

34.59 

43 

24.77 

67 

11.48 

91 

3.32 

20 

34.22 

44 

24.35 

68 

11.01 

92 

3.12 

21 

33.84 

45 

23.92 

69 

10.50 

93 

2.40 

22 

33.46 

46 

23.37 

70 

10.06 

94 

1.98 

23 

33.08 

47 

22.83 

71 

9.60 

95 

1.62 

MARINE  AND  TRANSIT  INSURANCE 


Insurance  of  vessels  and  their  cargoes  against 
the  perils  of  navigation  is  termed  Marine 
Insurance. 

Inland  and  Transit  Insurance  refer  to  insur- 
ance of  merchandise  while  being  transported 
from  place  to  place  either  by  rail  or  water  routes, 
or  both. 

Insurance  Certificates , showing  that  certain 
property  has  been  insured  and  stating  the 
amount  of  the  insurance  and  the  name  of  the 


party  abroad  who  is  authorized  to  make  the 
settlement,  are  issued  by  marine  companies. 
They  are  negotiable  and  are  usually  sent  to  the 
consignee  of  the  merchandise  to  make  the  loss 
payable  at  the  port  of  destination. 

The  adjustment  of  marine  policies  in  case  of 
loss  is  on  the  same  principle  as  the  adjustment 
of  fire  policies  containing  the  “ average  clause.” 

Open  Policies  are  such  upon  which  additional 
insurances  may  be  entered  at  different  times. 


—p—y 

“ There  is  only  one  lamp  which  we  can  carry 
in  our  hand,  and  which  will  burn  through  the 
darkest  night  and  make  the  light  of  a home  for 
us  in  a desert  place.  It  is  sympathy  with  every- 
thing that  breathes.” — Ouida. 


4«<»— 

“ ‘ To  be  employed,’  said  the  poet  Gay,  * is  to 
be  happy.’  4 It  is  far  better  to  wear  out  than 
rust  out,’  said  Bishop  Cumberland.  ‘Have 
we  not  all  eternity  to  rest  in?’  exclaimed 
Arnauld.” — Samuel  Smiles. 


Stock  Investments  M&L 

— ^ W ^ *»■-  — 

Explained 


THE  capital  of  corporations  is  always  divided 
into  shares,  usually  of  $100  each.  These 
are  known  as  stock  and  represent  an  interest 
in  the  property  and  profits  of  the  company.  A 
dividend  is  the  distribution  of  the  profits,  pro- 
portionate to  number  of  shares  held, among  the 
stockholders.  Stock  certificates  are  written 
instruments,  signed  by  the  proper  officers  of 
the  company,  and  certifying  that  the  holder  is 
the  owner  of  a certain  number  of  shares.  These 
are  transferable,  and  may  be  bought  and  sold 
the  same  as  other  property.  The  sum  for  which 
each  share  or  certificate  was  issued  is  the  par 
value , and  the  amount  for  which  it  can  be  sold 
the  market  value. 

Preferred  Stock  takes  preference  of  the 
ordinary  stock  of  a corporation,  and  the  holders 
are  entitled  to  a stated  per  cent,  annually  out  of 
net  earnings  before  a dividend  can  be  declared 
on  common  stock.  Preferred  stocks  are  gen- 
erally the  result  of  reorganization,  although 
sometimes  issued  in  payment  of  floating  or 
unsecured  debts. 

Watered  Stock. — Sometimes  the  charter  of 
a corporation  forbids  the  declaring  of  a dividend 
exceeding  a certain  per  cent,  of  the  par  value  of 
its  stock.  In  this  case  the  directors  may  find  it 
desirable  to  “water”  the  stock  — that  is,  issue 
additional  shares.  This  increase  in  the  number 
of  shares  of  course  reduces  the  percentage  of 
dividend,  although  the  same  profit  in  the  aggre- 
gate is  secured  to  the  stockholders. 

DEALING  IN  STOCKS.— The  person  em- 
ploying a broker  to  buy  the  stock  is  required  to 
advance  at  the  outset  a certain  per  cent,  of  the 
purchase  price  of  the  stock,  as  security  for 
possible  losses  by  reason  of  a decline  in  the 
stock  while  in  the  broker’s  hands.  The  amount 
of  the  margin  required  is  generally  10  per  cent., 
but  may  be  more  or  less,  and  frequently  is 
nothing  at  all,  depending  on  the  broker’s  con- 
fidence in  his  customer’s  readiness  to  meet 
losses,  if  there  be  any. 

The  broker  then  goes  into  the  stock  exchange 
and  buys  of  some  selling  broker  the  stock 
indicated,  the  buying  broker  himself  advancing 
the  purchase  money. 

The  relations  existing  between  the  customer 
and  the  broker  in  a transaction  of  this  kind  may 
be  briefly  stated  as  follows : 

The  broker  agrees:  1.  That  he  will  buy  for 
his  customer  the  stock  indicated,  at  its  market 
value.  2.  That  he  will  hold  the  stock  for  the 


benefit  of  his  customer  so  long  as  the  necessary 
margin  is  advanced,  aud  kept  paid,  or  until 
notice  is  given  by  either  party  that  the  trans- 
action must  be  closed.  3.  That  he  will  at  all 
times  have  the  stock  in  his  possession  or  under 
his  control,  or  an  equal  amount  of  other  shares 
of  the  same  stock,  subject  to  the  call  of  the 
customer.  4.  That  he  will  sell  the  shares  on 
the  order  of  the  customer,  on  payment  to  him 
of  the  purchase  price  advanced  by  the  broker, 
accounting  to  the  customer  for  the  proceeds  of 
the  sale.  5.  That  he  will  exercise  proper  care 
and  competent  skill  in  the  services  which  he 
undertakes  to  perform. 

The  customer  agrees:  1.  To  pay  the  margin 
called  for  at  the  outset.  2.  To  keep  good  such 
margin  according  to  the  fluctuation  of  the 
market.  3.  To  take  the  stock  purchased  by  his 
order  when  requested  to  do  so  by  the  broker, 
paying  the  latter  the  difference  between  the 
margin  advanced  and  the  sum  paid  for  the  stock 
by  the  broker,  together  with  his  commissions  for 
doing  the  business. 

Although  the  broker’s  money  bought  the 
stock,  it  belongs  to  the  customer,  together  with 
all  its  earnings  and  dividends  while  in  the 
broker’s  possession,  and  the  customer  is  entitled 
to  the  possession  of  the  stock  on  payment  to 
the  broker  of  the  sum  of  money  to  which  he  is 
entitled. 

The  broker  may  pledge  the  stock,  or  use  it 
in  his  business,  as  collateral,  but  he  must  have 
it  ready  when  called  for  by  the  customer,  or 
other  shares  of  the  same  stock  equivalent  in 
value. 

The  customer  and  the  broker  may  make  an 
express  agreement  that  the  broker  may  sell  the 
stock  without  notice  to  the  customer  in  the 
case  of  a threatened  decline. 

Generally  speaking,  when  there  are  no  direc- 
tions as  to  selling,  the  broker  will  be  protected 
if  he  can  show  that  he  followed  the  usual 
custom  of  brokers  in  like  circumstances. 

If  the  customer  fails  to  advance  the  necessary 
margin  when  called  for  on  reasonable  notice, 
the  broker  may  sell  for  his  own  protection. 

The  reasonable  notice  may  be  an  hour,  a day, 
or  a week,  depending  on  the  condition  of  the 
market  for  that  particular  stock. 

If  a broker  fraudulently  converts  the  stock 
to  his  own  use,  he  is  guilty  of  embezzlement. 

BONDS. — A bond  is  in  the  nature  of  a 
promissory  note  — the  obligation  of  a corpora- 


74 


TERMS  USED  ON  THE  BOARD  OF  TRADE 


tion,  state,  county  or  city  to  pay  a certain  sum 
of  money  at  a certain  time,  with  interest  pay- 
able at  fixed  periods  or  upon  certain  con- 
ditions. 

The  bond  of  a company  may  be  a perfectly 
safe  investment  when  the  stock  is  not;  and  the 
stock  of  a prosperous  and  successful  company, 
paying  large  dividends  or  having  a large 
surplus,  may  sell  at  a higher  price  than  the 
bonds  of  the  same  company,  the  income  from 
which  is  limited  to  the  agreed  rate  of  interest 
which  they  bear.  A much  closer  scrutiny  should 
be  made  of  a company’s  standing  when  one 
thinks  of  investing  in  its  share  capital,  than 
when  it  is  the  intention  to  loan  the  company 
money  on  its  mortgage  bonds. 

Generally  the  bonds  of  business  corporations 
are  secured  by  mortgage,  but  some  classes  of 
bonds  are  dependent  on  the  solvency  or  good 
faith  of  the  company  issuing  them. 

The  coupons  attached  to  bonds  represent 
the  different  installments  of  interest,  and  are  to 
be  cut  off  and  collected  from  time  to  time  as  the 
interest  becomes  payable.  Bonds  are  some- 
times issued  without  coupons,  and  are  then 
called  registered  bonds.  Such  bonds  are  pay- 
able only  to  the  registered  owner,  and  the 
interest  on  these  is  paid  by  check.  Convertible 
bonds  are  such  as  contain  provisions  whereby 
they  may  be  exchanged  for  stock,  lands  or  other 
property. 

Bonds  are  known  as  First  Mortgage,  Second 
Mortgage,  etc.,  Debentures,  Consols,  Converti- 
ble Land  Grant,  Sinking  Fund,  Adjustment, 
Income  or  otherwise,  according  to  their  priority 
of  lien,  the  class  of  property  upon  which  they 
are  secured,  etc.  Income  bonds  are  generally 
bonds  on  which  the  interest  is  only  payable  if 


earned,  and  ordinarily  are  not  secured  by  mort- 
gage. Bonds  are  also  named  from  the  rate  of 
interest  they  bear,  or  from  the  dates  at  which 
they  are  payable  or  redeemable,  or  from  both; 
as,  U.  S.  4’s  1907,  Virginia  6’s,  Western  Union 
7’s,  coupon,  1900,  Lake  Shore  reg.  2d,  1903. 

BROKERAGE  AND  COMMISSION.  — A 

commission  merchant,  or  factor,  is  an  agent 
intrusted  by  his  principal  with  goods  to  be  sold, 
with  the  authority  to  deduct  from  the  proceeds 
of  the  sales  a certain  sum  agreed  upon  as  com- 
pensation for  his  services,  remitting  the  balance 
to  his  principal. 

Such  an  agent  impliedly  agrees  to  perform 
his  duties  in  a careful  and  diligent  manner,  and 
to  obey  the  orders  and  instructions  which  he 
receives  from  his  principal  so  far  as  he  is  able. 

He  is  bound  to  exercise  his  judgment  and 
discretion  to  the  best  advantage  of  his  principal, 
and  to  render  just  and  true  accounts. 

In  the  absence  of  special  instructions  to  the 
contrary,  he  has  an  implied  authority  to  sell  at 
such  times,  and  at  such  prices,  as  in  the  exer- 
cise of  his  discretion  he  may  deem  for  the  best 
interests  of  his  principal. 

He  may  sell  on  credit,  if  it  is  customary  so  to 
do,  among  those  in  the  same  business,  unless  he 
has  received  orders  to  the  contrary. 

All  profits  made  by  him  in  handling  his 
principal’s  property  or  money,  beyond  his 
ordinary  compensation,  are  for  the  benefit  of  the 
principal. 

He  cannot  himself  be  the  purchaser  of  the 
goods  intrusted  to  him  to  sell,  unless  he  deals 
openly  and  fairly  with  his  principal,  and 
acquaints  him  with  all  the  facts  and  circum- 
stances material  for  him  to  know. 


TERMS  USED  ON  THE  BOARD  OF  TRADE 


Accommodation  paper.—  Notes  or 

bills  not  representing  an  actual  sale  or 
trade  transaction,  but  merely  drawn  to  be 
discounted  for  the  benefit  of  drawer,  acceptor 
or  indorsers,  or  all  combined. 

Balance  of  Trade. — Difference  in  value 
between  total  imports  and  exports  of  a country. 

Ballooning. — To  work  up  a stock  far  beyond 
its  intrinsic  worth  by  favorable  stories  or 
fictitious  sales. 

Bear.- — One  who  strives  to  depress  the  price 
of  stocks,  etc.,  and  for  this  reason  “ goes 
short.” 

Buying  Long. — Buying  in  expectation  of  a 
rise. 

Breadstuffs. — Any  kind  of  grain,  corn  or 
meal. 

Broker. — An  agent  or  factor;  a middleman 
paid  by  commission. 


Brokerage. — A percentage  for  the  purchase 
or  sale  of  money  and  stocks. 

Bull. — A broker  or  dealer  who  believes  that 
the  value  of  stocks  or  breadstuffs  will  rise,  and 
speculates  for  a rise. 

Call. — Demand  for  payment  of  installments 
due  on  stocks. 

Call. — A privilege  given  to  another  to  “ call  ” 
for  delivery  at  a time  and  price  fixed. 

Clique. — A combination  of  operators  con- 
trolling large  capital  in  order  to  unduly  expand 
or  break  down  the  market. 

Collaterals. — Any  kind  of  values  given  in 
pawn  when  money  is  borrowed. 

Corners. — The  buying  up  of  a large  quan- 
tity of  stocks  or  grain  to  raise  the  price.  When 
the  market  is  oversold,  the  shorts,  if  compelled 
to  deliver,  find  themselves  in  a “ corner.” 

Curbstone  Brokers. — Brokers  or  agents  who 


CARDINAL  NUMBERS  IN  SEVEN  LANGUAGES 


7 6 


are  not  members  of  any  regular  organization, 
and  do  business  mainly  on  the  sidewalk. 

Delivery. — When  stock  or  grain  is  brought 
to  the  buyer  in  exact  accordance  with  the  rules 
of  the  Exchange,  it  is  called  a good  delivery. 
When  there  are  irregularities,  the  delivery  is 
pronounced  bad,  and  the  buyer  can  appeal  to 
the  Exchange. 

Differences. — The  price  at  which  a stock  is 
bargained  for  and  the  rate  or  day  of  delivery 
are  not  usually  the  same,  the  variation  being 
termed  the  difference. 

Factor. — An  agent  appointed  to  sell  goods 
on  commission. 

Factorage. — Commissions  allowed  factors. 

Flat. — Inactive;  depressed;  dull.  The  flat 
value  of  bonds  and  stocks  is  the  value  without 
interest. 

Selling  Short. — To  “sell  short”  is  to  sell  for 
future  delivery  what  one  has  not  got,  in  hopes 
that  prices  will  fall. 

Forcing  Quotations  is  where  brokers  wish  to 
keep  up  the  price  of  a stock  and  to  prevent  its 


falling  out  of  sight.  This  is  generally  accom- 
plished by  a small  sale. 

Gunning  a stock  is  to  use  every  art  to  pro- 
duce a break  when  it  is  known  that  a certain 
house  is  heavily  supplied  and  would  be  unable 
to  resist  an  attack. 

Kite-Flying. — Expanding  one’s  credit  be- 
yond wholesome  limits. 

Lame  Duck. — Stock-brokers’  slang  for  one 
unable  to  meet  his  liabilities. 

Long. — One  is  long  when  he  carries  stock  or 
grain  for  a rise. 

Pointer. — A theory  or  fact  regarding  the 
market  on  which  one  bases  a speculation. 

Pool. — The  stock  or  money  contributed  by  a 
clique  to  carry  through  a corner. 

Price  Current. — The  prevailing  price  of 
merchandise,  stock  or  securities. 

Flyer. — A small  side  operation,  not  employ- 
ing one’s  whole  capital. 

Watering  a stock  is  the  art  of  doubling 
the  quantity  of  stock  without  improving  its 
quality. 


• Cardinal  Numbers  9^ 

a • - • • IN  SEVEN  LANGUAGES 


English 

French 

German 

Spanish 

Italian 

Russian 

Swedish 

One 

Un 

Eins 

Uno 

Uno 

Odun 

En 

Two 

Deux 

Zwei 

Dos 

Due 

Dba 

Twa 

Three 

Trois 

Drei 

Tres 

Tre 

Tza 

Tre 

Four 

Quatre 

Vier 

Cuatro 

Quattro 

Tschetire 

Fyra 

Five 

Cinq 

Funf 

Cinco 

Cinque 

Piat 

Fern 

Six 

Six 

Sechs 

Seis 

Sei 

Schest 

Sex 

Seven 

Sept 

Sieben 

Siete 

Sette 

Sem 

Sju 

Eight 

Huit 

Acht 

Ocho 

Otto 

Votem 

Aua 

Nine 

Neuf 

Neun 

Nueve 

Nove 

Deviat 

Nid 

Ten 

Dix 

Zehn 

Diez 

Dieci 

Desat 

Ti 

Eleven 

Onze 

Elf 

Once 

Undici 

Odinnatzat 

Elfva 

Twelve 

Douze 

ZvvOlf 

Doce 

Dodici 

Dvensat 

Tolf 

Thirteen 

Treize 

Dreizehn 

Trece 

Tredici 

Trenazat 

Tretton 

Fourteen 

Quatorze 

Vierzehn 

Catorce 

Quattordici 

Cheterinazat 

Fj  orton 

Fifteen 

Quinze 

Fiinfzehn 

Quince 

Quindici 

Paznatzat 

Femton 

Sixteen 

Seize 

Sechzehn 

Diez  y seis 

Sedici 

Semnatzat 

Sexton 

Seventeen 

Dix-sept 

Siebenzehn 

Diez  y siete 

Diciasette 

Schesnadzat 

Sjutton 

Eighteen 

Dix-huit 

Achtzehn 

Diez  y ocho 

Diciotto 

Vosemnatzat 

Aderton 

Nineteen 

Dix-neuf 

Neunzehn 

Dieze  y nueve  Diciannove 

Davetnazat 

Nitton 

Twenty 

Vingt 

Zwanzig 

Veinte 

Venti 

Dvatzat 

Tjugu 

Twenty-one 

Vingt-et-un 

Einundzwanzig  Veinte  y uno 

Vent’uno 

Dvatzatodnar 

Tjugu  en 

Thirty 

Trente 

Dreiszig 

Treinta 

Trenta 

Trudza 

Trettio 

Forty 

Quarante 

Vierzig 

Cuarenta 

Quaranta 

Sorok 

Fyrtio 

Fifty 

Cinquante 

Funfzig 

Cincuenta 

Cinquanta 

Piatdesat 

Femtio 

Sixty 

Soixante 

Sechzig 

Sesenta 

Sessanta 

Schestdesat 

Sextio 

Seventy 

Soixante-dix 

Siebenzig 

Setenta 

Settenta 

Semdesat 

Siguttio 

Eighty 

Quatre-vingts 

Achtzig 

Ochenta 

Ottanta 

Vosemdesat 

Attatio 

Ninety 

Quatre- vingt-dix  Neunzig 

Noventa 

Novanta 

Devianosto 

Nittio 

Hundred 

Cent 

Hundert 

Ciento 

Cento 

Sto' 

Hundrade 

Thousand 

Mille 

Tausend 

Mil 

Mille 

Tizatz 

Tusende 

A CLUSTER  of  flowers  can  be  made  to 
express  any  sentiment  if  care  is  taken  in 
the  selection. 

If  a flower  is  offered  reversed , its  original 
signification  is  contradicted,  and  the  opposite 
implied. 

A rosebud  divested  of  its  thorns,  but  retain- 
ing its  leaves,  conveys  the  sentiment,  “ I fear 
no  longer;  I hope.”  Stripped  of  leaves  and 
thorns,  it  signifies,  “ There  is  nothing  to  hope 
or  fear.” 


A full-blown  rose,  placed  over  two  buds, 
signifies  “ Secrecy.” 

“Yes”  is  implied  by  touching  the  flower 
given  to  the  lips;  “No,”  by  pinching  off  a 
petal  and  casting  it  away. 

“ I am  ” is  expressed  by  a laurel  leaf  twined 
around  the  bouquet;  “I  have,”  by  an  ivy  leaf 
folded  together;  “I  offer  you,”  by  a leaf  of 
Virginia  creeper. 


In  Combinations 


Single  Flowers 

v — ' — 


Arbor  Vitae — Unchanging  friendship. 

Camelia,  White — Loveliness. 

Candy-Tuft  — Indifference. 

Carnation,  White — Disdain. 

China  Aster — Variety. 

- Clover,  Four-Leaf  — Be  mine. 

Clover,  White  — Think  of  me. 

Clover,  Red  — Industry. 

Columbine  — Folly. 

Daisy  — Innocence. 

Daisy,  Colored — Beauty. 

Dead  Leaves  — Sadness. 

Deadly  Nightshade  — Falsehood. 

Fern  — Fascination. 

Forget-me-not. 

Fuchsia,  Scarlet  — Taste. 

Geranium,  Horseshoe  — Stupidity. 

Geranium,  Scarlet  — Consolation. 

Geranium,  Rose  — Preference. 

Golden-rod  — Be  cautious. 

Heliotrope — Devotion. 

Hyacinth,  White  — Loveliness. 

Hyacinth,  Purple  — Sorrow. 

Ivy  — Friendship. 

Lily,  Day  — Coquetry. 

Lily,  White  — Sweetness. 

Lily,  Yellow  — Gayety. 

Lily,  Water  — Purity  of  heart;  elegance. 

Lily  of  the  Valley  — Unconscious  sweetness. 
Mignonette  — Your  qualities  surpass  your 
charms. 

Monkshead  — Danger  is  near. 

Myrtle  — - Love. 

Oak  — Hospitality. 

Orange  Blossoms  — Chastity. 

Pansy  — Thoughts. 

Passion  Flower  — Faith. 

Primrose  — Inconstancy. 


Moss  Rosebud, 
Myrtle. 
Mignonette, 
Colored  Daisy. 
Lily  of  the  Valley, 
Ferns. 

Yellow  Rose, 
Broken  Straw, 

Ivy. 

Scarlet  Geranium, 
Passion  Flower, 
Purple  Hyacinth, 
Arbor  Vitae. 
Columbine, 

Day  Lily, 

Broken  Straw, 
Witch  Hazel, 
Colored  Daisy. 
White  Pink, 
Canary  Grass. 
Laurel. 

Golden-rod, 

Monkshead, 

Sweet  Pea, 


Forget-me-not. 


Rose- 


A confession 
of  love. 

Your  qualities  surpass  your  charms 
of  beauty. 

Your  unconscious  sweetness 
has  fascinated  me. 

Your  jealousy 
has  broken 
our  friendship. 

I trust  you  will  find  consolation, 
through  faith, 

in  your  sorrow;  [friendship, 

be  assured  of  my  unchanging 
f Your  folly  and 
| coquetry  have 
broken 

the  spell  of  your 
beauty. 

Your  talent 
and  perseverance 
will  win  you  glory. 

Be  cautious; 
danger  is  near; 

depart  soon; 
forget  me  not. 


f * 

i 


76 


Love. 

Rose,  Damask  — Beauty  ever  new. 
Rose,  Yellow  — Jealousy. 

Rose,  White  — I am  worthy  of  you. 
Rosebud,  Moss  — Confession  of  Love. 
Smilax  — Constancy. 

Straw  — Agreement. 

Straw,  Broken  — Broken  Agreement. 
Sweet  Pea  — Depart. 

Tuberose  — Dangerous  pleasures. 
Thistle  — Sternness. 

Verbena  — Pray  for  me. 

White  Jasmine  — Amiability. 

Witch  Hazel  — A spell. 


# Handy  Facts 


• • 


m 


»^t° 


SETTLE  ARGUMENTS 


1 This  rule  to  all  when  I am  dead:  be  sure  you're  right , then  go  ahead." — Davt  Crockett. 


ARTILLERY  invented  in  1330. 

First  Atlantic  cable  operated,  1858. 

A barrel  of  rice  weighs  600  pounds. 
There  are  2,750  languages. 

Two  persons  die  every  second. 

Sound  moves  743  miles  per  hour. 

Chinese  invented  paper,  170  B.C. 

A square  mile  contains  640  acres. 

A barrel  of  pork  weighs  200  pounds. 

The  first  steel  pen  was  made  in  1830. 

Hawks  can  tiy  150  miles  in  one  hour. 

Calico  printing  was  invented  in  1670. 

Light  moves  187,000  miles  per  second. 

Slow  rivers  flow  seven  miles  per  hour. 
Watches  were  first  constructed  in  1476. 
Rome  was  founded  by  Romulus,  752  B.C. 
The  first  lucifer  match  was  made  in  1829. 

A storm  moves  thirty-six  miles  per  hour. 
Gold  was  discovered  in  California  in  1848. 
Battles  of  Bunker  Hill  and  Lexington,  1775. 
Phonograph  invented  by  T.  A.  Edison,  1877. 
Breech-loading  rifles  were  invented  in  1811. 
First  musical  notes  used,  1338;  printed, 
1502. 

Kerosene  was  first  used  for  illuminating  in 
1826. 

National  banks  first  established  in  United 
States,  1816. 

The  first  balloon  ascended  from  Lyons, 
France,  1783. 

The  first  fire  insurance  office  in  America, 
Boston,  1724. 

Napoleon  I.  crowned  emperor,  1804;  died  at 
St.  Helena,  1820. 

Jet  is  found  along  the  coast  of  Yorkshire, 
Eng.,  near  Whitby. 

Slavery  in  the  United  States  was  begun  at 
Jamestown  in  1619. 

First  post-office  established,  between  Vienna 
and  Brussels,  1516. 

The  Alexandrian  Library  contained  400,000 
valuable  books  47  B.C. 

Moscow,  Russia,  has  the  largest  bell  in  the 
world,  432,000  pounds. 

The  highest  denomination  of  United  States 
legal  tender  notes  is  $10,000. 

The  electric  eel  is  found  only  in  the  northern 
rivers  of  South  America. 

Columbus  discovered  America,  Oct.  12, 1492 ; 
the  Northmen  A.D.  985. 

Harvard  is  the  oldest  college  in  the  United 
States;  established  in  1638. 

War  declared  with  Great  Britain,  June  19, 
1812;  peace,  Feb.  18,  1815. 


The  harvester  was  invented  by  McCormick  in 
1831. 

The  first  theater  in  the  United  States  was  at 
Williamsburg,  Va.,  1752. 

Congress  declared  war  with  Mexico,  May  13, 
1846 ; closed  Feb.  2,  1848. 

Measure  209  feet  on  each  side  and  you  will 
have  a square  acre  within  an  inch. 

Until  1776  cotton-spinning  was  performed 
by  the  hand  spinning-wheel. 

Carpets  were  brought  from  the  East  in  1589. 
At  first  they  were  made  by  hand. 

The  first  complete  sewing-machine  was 
patented  by  Elias  Howe,  Jr.,  in  1846. 

Postage  stamps  first  came  into  use  in  Eng- 
land in  the  year  1840;  in  the  United  States,  in 
1847. 

First  telegraph  in  operation  in  America  was 
between  Washington  and  Baltimore,  May  27, 
1844. 

„ First  sugar-cane  cultivated  in  the  United 
States,  near  New  Orleans,  1751;  first  sugar- 
mill,  1758. 

The  largest  inland  sea  is  the  Caspian,  between 
Europe  and  Asia,  being  700  miles  long  and  270 
miles  wide. 

Glass  mirrors  first  made  by  Venetians  in  the 
thirteenth  century.  Polished  metal  was  used 
before  that  time. 

The  first  illumination  with  gas  was  in  Corn- 
wall, Eng.,  1792;  in  the  United  States,  at 
Boston,  1822. 

Printing  was  known  in  China  in  the  sixth 
century;  introduced  into  England  about  1474; 
America,  1536. 

Meerschaum  means  “ froth  of  the  sea.”  It 
is  white  and  soft  when  dug  from  the  earth,  but 
soon  hardens. 

The  term  “Almighty  Dollar”  originated 
with  Washington  Irving,  as  a satire  on  the 
American  love  for  gain. 

The  first  railroad  locomotive  in  America  was 
the  John  Bull,  imported  in  1831  for  the  Camden 
and  Amboy  Railroad. 

The  electric  light  was  invented  in  1846,  and 
as  late  as  1876  was  pronounced  by  a high 
scientific  authority  “ a pretty  toy.” 

Burnt  brick  were  known  to  have  been  used 
in  building  the  Tower  of  Babel.  They  were 
introduced  into  England  by  the  Romans. 

The  first  deaf  and  dumb  asylum  was  founded 
in  England  by  Thomas  Braidwood,  1760;  and 
the  first  in  the  United  States  was  at  Hartford, 
1817. 


78 


HANDY  FACTS  TO  SETTLE  ARGUMENTS 


A firkin  of  butter  weighs  56  pounds. 

A span  is  ten  and  seven- eighths  inches. 

Playing-cards  were  invented  in  1380. 

Pianoforte  invented  in  Italy  about  1710. 

The  value  of  a ton  of  silver  is  $37,704.84. 

First  watches  made  in  Nuremberg,  1476. 

A hurricane  moves  eighty  miles  per  hour. 

Modern  needles  first  came  into  use  in  1545. 

Electricity  moves  288,000  miles  per  second. 

French  and  Indian  war  in  America,  1754. 

The  first  horse  railroad  was  built  in  1826-7. 

The  average  human  life  is  thirty -three  years. 

Coaches  were  first  used  in  England  in  1569. 

French  Revolution,  1789;  Reign  of  Terror, 
1793. 

$1,000,000  in  gold  coin  weigh  3,685.8  lbs. 
avoirdupois. 

Mormons  arrived  at  Salt  Lake  City,  Utah, 
July  24, 1847. 

Experiments  in  electric  lighting,  by  Thomas 
A.  Edison,  1878-80. 

Daguerre  and  Nieper  invented  the  process 
of  daguerreotype,  1839. 

First  American  library  founded  at  Harvard 
College,  Cambridge,  1638. 

The  first  iron  ore  discovered  in  this  country 
was  found  in  Virginia  in  1715. 

“Bravest  of  the  Brave”  was  the  title  given 
to  Marshal  Ney  at  Friedland,  1807. 

The  first  steam  engine  on  this  continent  was 
brought  from  England  in  1753. 

Books  in  their  present  form  were  invented  by 
Attalus,  king  of  Pergamus,  in  887. 

Robert  Raikes  established  the  first  Sunday- 
school  at  Gloucester,  Eng.,  1781. 

Albert  Durer  gave  the  world  a prophecy  of 
future  wood  engraving  in  1527. 

First  cotton  raised  in  the  United  States  was 
in  Virginia,  in  1621;  first  exported,  1747. 

St.  Augustine,  oldest  city  in  the  United 
States,  founded  by  the  Spaniards,  1565. 

Jamestown,  Va.,  founded  1607;  first  perma- 
nent English  settlement  in  America. 

The  first  volunteer  fire  company  in  the 
United  States  was  at  Philadelphia,  1736. 

Oberlin  College,  Ohio,  was  the  first  in  the 
United  States  that  admitted  female  students. 

The  first  knives  were  used  in  England,  and 
the  first  wheeled  carriages  in  France  in  1559. 

The  first  electrical  signal  ever  transmitted 
between  Europe  and  America  passed  over  the 
Field  submarine  cable  on  Aug.  5,  1858. 

The  shoe-pegging  machine  was  invented  in 
1858.  By  its  aid  it  is  estimated  that  the  labor 
of  one  man  can  turn  out  300  pairs  of  shoes  a 
day. 

Morse’s  telegraph  was  made  practical  in 
1837.  The  Western  Union  now  has  739,105 
miles  of  wire  and  sends  62,000,000  messages  a 
year. 


Coffee  was  brought  into  England  in  1641. 

Lightning-rods  first  surmounted  dwellings 
in  1752. 

Envelopes  were  first  made  in  1839,  and  sold 
for  10c.  to  25c.  apiece. 

In  1580  the  first  carriage  was  brought  to 
England  from  France. 

The  first  medical  school  in  the  United  States 
was  founded  in  Philadelphia  in  1764. 

Geography,  as  a science,  was  introduced  into 
Europe  by  the  Moors  about  1240. 

The  power  loom  was  invented  in  1785.  In 

1893  Great  Britain  had  650,000  in  operation. 

Locomotives  were  first  used  in  1814;  in  1893 

the  world  had  99,000,  and  6,400  more  are  built 
every  year. 

Handkerchiefs  were  first  made  for  the  mar- 
ket at  Paisley,  Scotland,  in  1743,  and  sold  for 
about  $1  each. 

The  aniline  dyes  were  invented  in  1826,  and 
now  over  $7,000,000  worth  are  annually  used  in 
the  United  States. 

Dye-woods  were  first  brought  to  England  in 
1650.  Last  year  the  factories  of  England  alone 
used  $10,000,000  worth. 

Kindergartens  were  devised  by  Froebel, 
and  practically  carried  out  by  Mr.  and  Mrs. 
Ronge  in  Germany,  in  1849. 

Tea  was  first  brought  into  Europe  from  the 
East  in  1610.  In  1893  Europe  and  America 
consumed  over  450,000,000  pounds. 

The  first  iron  ship  was  launched  in  1830; 
now  the  carrying  power  of  the  world’s  iron 
shipping  exceeds  36,000,000  tons. 

The  blast  furnace  was  devised  in  1842.  In 
1890  the  United  States  alone  made  9,000,000 
tons  of  iron  and  4,277,000  of  steel. 

The  first  milch  cow  came  to  this  continent 
in  1499.  Now,  in  the  United  States,  there  are 
16,019,591,  valued  at  $346,000,000. 

Watt’s  patent  for  a steam  engine  was  issued 
in  1769.  The  steam  engines  of  the  world  to-day 
exercise  50,000,000  horse-power. 

Matches  were  first  invented  in  1839,  and  it 
is  estimated  that  75,000,000  a day  are  burned 
by  the  people  of  the  United  States. 

The  Bank  of  England,  the  first  on  the  modern 
plan,  was  instituted  in  1695;  now  the  banking 
capital  of  the  world  is  £3,197,000,000. 

Electric  railroads  are  not  ten  years  old ; in 

1894  there  were  485  lines,  with  4,980  miles  of 
track,  and  with  a capital  stock  of  $255,000,000. 

The  grade  of  titles  in  Great  Britain  stands  in 
the  following  order  from  the  highest : Prince, 

Duke,  Marquis,  Earl,  Viscount,  Baron,  Baronet, 
Knight. 

The  “Valley of  Death,”  in  the  island  of  Java, 
is  simply  the  crater  of  an  extinct  volcano,  filled 
with  carbonic-acid  gas.  It  is  half  a mile  in 
circumference. 


HANDY  FACTS  'TO  SETTLE  ARGUMENTS 


79 


Pianos  were  invented  in  1710. 

The  first  Bible  was  printed  in  1450. 

Window  glass  was  first  used  in  1557. 

Electrotyping  was  first  done  in  1837. 

Coal  oil  was  first  used  as  an  illuminant  in 
1826. 

Lithographing  was  first  made  practical  in 

1801. 

Washboards  with  a metal  face  were  patented 
in  1849. 

Yeast  for  bread-making  was  first  manufac- 
tured in  1634. 

Safety  lamps,  for  the  use  of  miners,  were 
patented  in  1815. 

Wheat  was  first  exported  from  the  United 
States  about  1750. 

The  ice-making  machine  was  first  put  into 
operation  in  1860. 

Vulcanized  rubber  was  first  made  in  1849  by 
a process  invented  by  Goodyear. 

The  cotton  gin,  which  made  extensive  culti- 
vation of  cotton  profitable,  was  invented  in  1793. 

The  first  lifeboat  was  launched  in  1802. 
The  United  States  now  has  242  life-saving 
stations. 

The  first  English  school  in  America  was 
opened  in  Massachusetts  in  1622,  with  six 
pupils. 

Curved  stereotyped  plates  were  invented  in 
1815,  but  were  little  used  for  half  a century 
after  that  date. 

Gas  was  first  made  in  England  about  1792, 
and  for  many  years  was  used  only  to  illuminate 
the  residences  of  royalty  and  the  nobility. 

The  first  horse  was  brought  to  this  continent 
in  1518.  Now,  there  are,  in  the  United  States 
alone,  14,056,750,  valued  at  $941,000,000. 

Blacking  for  boots  was  invented  in  1836, 
and  now  the  manufacturers  in  this  country  and 
England  sell  over  $4,000,000  worth  a year. 

Every  passenger  train  and  many  freight 
trains  are  now  equipped  with  air-brakes,  and 
yet  the  air-brake  was  invented  as  recently  as 
1859. 

Potatoes  first  appear  in  history  in  1503.  In  . 
1892  the  United  States  raised  201,000,000 
bushels.  In  1884  the  world  raised  79,000,000 
tons. 

The  first  horse-railroad  was  made  in  1829. 
Now  every  country  town  has  its  street-car  line, 
and  even  Constantinople  and  Jerusalem  have 
such  facilities. 

The  first  steamship  crossed  the  Atlantic  in 
1819.  There  are  now  seventy  lines  of  mail 
steamers.  In  1888  there  were  107,137  steam 
vessels  on  the  high  seas. 

The  first  practical  sewing-machine  was 
invented  in  1841.  Now  about  600,000  are 
made  annually  in  the  United  States,  able  to  do 
the  work  of  7,200,000  women. 


Sea  signals  were  invented  and  put  in  opera- 
tion during  the  reign  of  James  II. 

The  first  appearance  of  peanuts  in  mercan- 
tile history  was  a consignment  of  ten  bags 
sent  from  Virginia  to  New  York  for  sale  in 
1794. 

A machine  for  making  tacks  was  patented  in 
1806,  but  not  put  into  practical  use  until  near 
the  middle  of  the  century/  Now  the  world  con- 
sumes 50,000,000  tacks  a day. 

The  city  of  Amsterdam,  Holland,  is  built 
upon  piles  driven  into  the  ground.  It  is  inter- 
sected by  numerous  canals,  crossed  by  nearly 
three  hundred  bridges. 

Coal  was  used  as  fuel  in  England  as  early  as 
852,  and  in  1234  the  first  charter  to  dig  for  it 
was  granted  by  Henry  III.  to  the  inhabitants 
of  Newcastle-on-Tyne. 

Tobacco  was  discovered  in  San  Domingo  in 
1496;  afterwards  by  the  Spaniards  in  Yucatan 
in  1520.  It  was  introduced  in  France  in  1560, 
and  into  England  in  1583. 

The  present  national  colors  of  the  United 
States  were  not  adopted  by  Congress  until  1777. 
The  flag  was  first  used  by  Washington  at  Cam- 
bridge, January  1,  1776. 

The  Chinese  Wall  was  completed  about  200 
B.C.  Its  length  is  1,250  miles;  its  height, 
including  a 5-foot  parapet,  20  feet;  thickness  at 
base,  25  feet;  at  top,  15  feet. 

Brass  pins  were  first  made  in  1543,  and 
weighed  about  an  eighth  of  a pound  each.  Now 
England,  France  and  Germany  manufacture 
every  week  520,000,000. 

Steel  pens  were  first  made  in  1803.  The 
annual  sales  at  present  in  the  United  States  are 
estimated  at  30,000,000  pens,  while  the  world 
annually  consumes  200,000,000. 

Quinine,  the  active  principle  of  Peruvian 
bark,  was  discovered  in  1820.  Now  about 
12,000,000  pounds  of  bark  and  260,000  pounds 
of  quinine  are  produced  each  year. 

The  part  of  United  States  territory  most 
recently  acquired  is  the  island  of  San  Juan, 
near  Vancouver’s  Island.  It  was  evacuated  by 
England  at  the  close  of  November,  1873. 

The  first  newspaper  published  in  this  country 
was  issued  in  1704.  In  1892  the  United  States 
and  Canada  published  19,573  papers,  with  an 
aggregate  circulation  of  3,481,610,000  copies. 

The  first  American  savings  bank  was 
opened  in  1778  at  Philadelphia.  In  1892  there 
were  4,781,605  depositors  in  the  savings  banks 
of  this  country,  who  had  deposited  $1,712,769,- 
026. 

“Star  Routes”  are  those  over  which  mails 
are  carried  in  other  ways  than  by  steam,  by 
contractors  in  the  employ  of  the  government. 
They  are  so  called  from  the  mark  (***)  on 
records  of  the  Post-office  Department. 


80 


HANDY  FACTS  TO  SETTLE  ARGUMENTS 


A single  tobacco  plant  will  produce  360,000 
seeds. 

The  first  English  ships  were  the  galleys  built 
by  Alfred  the  Great. 

The  screw  propeller  was  introduced  into  the 
British  navy  in  1840. 

Mercator’s  projection,  which  wonderfully 
simplified  the  science  of  navigation,  was  made 
public  in  1569.  1 

It  may  interest  many  to  know  that  from  an 
artistic  point  of  view  a woman’s  face  is  more 
beautiful  when  viewed  from  the  left. 

The  most  remarkable  echo  known  is  that  in 
the  castle  of  Simonetta,  two  miles  from  Milan. 
It  repeats  the  echo  of  a pistol  sixty  times. 

Paris  was  known  as  Lutetia  until  1184,  when 
the  name  of  the  great  French  capital  was 
changed  to  that  which  it  has  borne  ever  since. 

The  oldest  sun-picture  of  the  human  counte- 
nance was  taken  in  1840  by  Prof.  John  W. 
Draper  on  the  roof  of  the  University  of  New 
York. 

The  mariner’s  compass  was  used  for  centuries 
by  the  Chinese  before  it  was  brought  to  Europe. 
Its  invention  or  introduction  is  credited  to 
Flavio  Gioja,  in  the  fourteenth  century. 

The  first  public  schools  in  the  present  limits 
of  the  United  States  were  established  in  Massa- 
chusetts in  1645.  The  first  town  school  in  this 
country  was  opened  in  Hartford,  Conn.,  in  1642. 

The  most  ancient  catacombs  are  those  of  the 
Theban  kings,  begun  4,000  years  ago.  The 
catacombs  of  Home  contain  the  remains  of  about 
6,000,000  human  beings;  those  of  Paris,  3,000, - 
000. 

The  first  Atlantic  cable  was  operated  in  1858. 
Now  there  are  six,  besides  a line  of  cables  con- 
necting the  leading  countries  in  every  part  of 
the  world,  comprising  over  132,000  miles  of 
cable. 

The  tallest  man  of  modern  times  was  John 
Hale,  of  Lancashire,  England,  who  was  nine 
feet  six  inches  in  height.  His  hand  was  seven- 
teen inches  long  and  eight  and  one-half 
inches  broad. 

It  is  claimed  that  crows,  eagles,  ravens  and 
swans  live  to  be  100  years  old;  herons,  59;  par- 
rots, 60;  pelicans  and  geese,  50;  skylarks,  30; 
sparrow  hawks,  40;  peacocks,  canaries  and 
cranes,  24. 

There  has  been  no  irregularity  in  the  recur- 
rence of  leap  year  every  four  years  since  1800, 
and  will  be  none  until  1900,  which  will  be  a 
common  year,  although  it  will  come  fourth  after 
the  preceding  leap  year. 

The  nail  machine  was  invented  in  1775.  At 
the  present  day  it  is  estimated  that  4,000,000,- 
000  nails  are  annually  made  by  machinery  in 
Great  Britain  alone,  and  from  a fourth  to  a half 
this  number  in  the  United  States. 


China,  with  her  400,000,000  people,  has  only 
forty  miles  of  railroad. 

Glass  was  made  in  Egypt,  3,000  B.C.; 
earliest  date  of  transparent  glass,  719  B.O. 

The  first  almanac  was  printed  in  Hungary  in 
1470.  One  patent-medicine  firm  in  this  country 
now  prints  and  circulates  over  3,000,000  a year, 
and  the  total  number  printed  annually  in  this 
country  is  about  150,000,000. 

The  first  printing-press,  with  the  utmost  dili- 
gence, could  be  made  to  print  from  twenty  to 
thirty-five  sheets  an  hour  on  one  side  only; 
newspaper  printing-presses  of  to-day  print,  from 
25,000  to  30,000  in  the  same  time  on  both 
sides. 

The  Mormon  Church  in  Utah  shows  a mem- 
bership of  127,294 — 23,000  families.  The 
church  has  12  apostles,  58  patriarchs,  3,885 
seventies,  3,153  high  priests,  11,000  elders,  1,500 
bishops,  and  4,400  deacons,  being  an  office  for 
each  six  persons. 

The  seven  sages  flourished  in  Greece  in  the 
sixth  century  B.C.  They  were  renowned  for 
their  maxims  of  life,  and  as  the  authors  of  the 
mottoes  inscribed  in  the  Delphian  Temple.  Their 
names  are:  Solon,  Chilo,  Pittacus,  Bias,  Peri- 
ander,  Cleobolus,  and  Thales. 

Needles  were  first  made  with  very  rude 
machinery  in  1545.  At  that  date  a workman 
did  well  if  he  turned  out  ten  a day.  It  is  esti- 
mated that  the  present  product  of  the  United 
States  exceeds  80,000,000  a year,  while  England 
makes  110,000,000. 

Acid  etching  was  first  done  in  1512.  Little 
practical  use  was  made  of  the  process,  however, 
until  about  twenty  years  ago,  when  it  was 
improved  to  such  an  extent  that  “process 
reproductions”  became  the  cheapest  means  of 
preparing  illustrations  for  the  press. 

The  infusoria,  one  of  the  lowest  forms  of 
animal  life,  can  propagate  their  species  in  three 
distinct  ways:  first,  by  budding,  somewhat  after 
the  manner  of  plants;  second,  by  the  spontan- 
eous division  of  the  animal  into  two  individuals; 
third,  by  eggs. 

The  first  forks  made  in  England  were  manu- 
factured in  1608.  Their  use  was  ridiculed  by 
the  men  of  the  time,  who  argued  that  the 
English  race  must  be  degenerating  when  a 
knife  and  a spoon  were  not  sufficient  for  table 
use.  Last  year  one  Sheffield  firm  made  over 
4,000,000. 

The  first  regular  effort  to  instruct  the  deaf 
and  dumb  was  by  Pedro  de  Ponce,  a Spanish 
monk,  in  1570.  The  first  systematic  effort  to 
teach  the  deaf  to  speak  was  made  by  Dr. 
Thornton,  of  Philadelphia,  in  1793.  The  first 
American  institute  for  the  deaf  and  dumb  was 
opened  by  Dr.  Gallaudet  at  Hartford,  Conn.,  in 
1817. 


HANDY  FACTS  TO  SETTLE  ARGUMENTS 


81 


The  “ Seven  Wonders  of  the  World”  are 
seven  most  remarkable  objects  of  the  ancient 
world.  They  are:  The  Pyramids  of  Egypt, 
Pharos  of  Alexandria,  Walls  and  Hanging 
Gardens  of  Babylon,  Temple  of  Diana  at  Ephe- 
sus, the  Statue  of  the  Olympian  Jupiter,  Maus- 
oleum of  Artemisia,  and  Colossus  of  Rhodes. 

A “ monkey  wrench  ” is  not  so  named  be- 
cause it  is  a handy  thing  to  monkey  with,  or 
for  any  kindred  reason.  “ Monkey  ” is  not  its 
name  at  all,  but  “ Moncky.”  Charles  Moncky, 
the  inventor  of  it,  sold  his  patent  for  $2,000, 
and  invested  the  money  in  a house  in  Williams- 
burgh,  Kings  County,  New  York,  where  he  now 
lives. 

The  American  post-office  was  put  in  opera- 
tion in  1710.  In  1892  there  were  4.47,591  miles 
of  mail  routes  and  67,119  post-offices.  The 
revenues  of  the  department  were  $70,930,475. 
There  were  carried  3,800,000,000  letters.  The 
world’s  annual  mail  comprises  8,000,000,000 
letters  and  5,000,000,000  papers. 

Coal  first  came  into  use  in  England  in  1234. 
During  the  last  ten  years  there  were  produced 
11,086,000,000  tons,  and  coal  fields  have  been 
discovered  in  every  country  in  the  world.  It  is 
estimated  that  the  coal  fields  now  known  will 
supply  the  constantly  increasing  demand  for 
a thousand  years. 

The  first  Young  Men’s  Christian  Association 
was  organized  in  London  in  1844;  first  in 
America  at  Montreal  and  Boston,  1851.  In 
1893  there  were  in  North  America  1,439 
associations,  with  a membership  of  250,000  and 
owning  property  valued  at  $14,200,000.  The 
number  of  associations  throughout  the  world 
in  1893  was  4,967. 

The  divorces  have  been  about  16,400  annually 
in  the  United  States  for  the  past  twenty  years, 
but  this  is  only  one  per  cent,  of  the  number  of 
marriages,  and,  therefore,  there  is  nothing  in 
the  world  that  human  beings  undertake  to  do 
that  can  show  so  small  a percentage  of  total 
failures  as  marriage. 

The  first  book  printed  in  the  American 
colonies  was  the  “ Bay  Psalm  Book,”  from  the 
press  of  the  Pilgrim  Fathers  at  Cambridge, 
Mass.,  1640.  The  first  dated  book  printed  in 
England  was  “Dictes  and  Sayings  of  the 
Philosophers,”  printed  by  William  Caxton, 
1477. 

The  railroad  system  of  this  country  began 
in  1827.  In  1893  there  were  214,528  miles  of 
track  in  the  United  States  and  354,310  in  the 
world.  The  number  of  passengers  carried  by 
the  United  States  railroads  in  1892  was  556,- 
015, 80$,  and  the  total  earnings  were  $1,138,- 
024,459.  The  capital  stock  was  $4,809,176,651, 
and  the  dividends  $90,719,757.  The  number 
of  men  employed  was  784,285. 


There  is  a leaning  tower  at  Caerphilly, 
Glamorganshire,  which  stands  77  feet  in  height 
and  is  no  less  than  11  feet  out  of  the  perpen- 
dicular. The  Tower  of  Pisa  leans  15  feet  in  180. 

The  peach  was  originally  a poisonous  almond. 
Its  fruity  parts  were  used  to  poison  arrows,  and 
for  that  purpose  it  was  introduced  into  Persia. 
Transportation  and  cultivation  have  removed 
its  poisonous  qualities,  and  turned  it  into 
delicious  fruit. 

The  flower  badges  of  nations,  etc.,  are  as 
follows:  Athens,  violet;  Canada,  sugar  maple; 
Egypt,  lotus;  England,  rose;  France,  fleur-de- 
lis  (lily);  Florence,  giglio  (lily);  Germany, 
corn-flower;  Ireland,  shamrock  leaf;  Italy,  lily; 
Prussia,  linden ; Saxony,  mignonette;  Scotland, 
thistle;  Spain,  pomegranate;  Wales,  leek  leaf. 

The  oldest  republic  in  the  world,  and  at  the 
same  time  the  smallest,  is  San  Marino,  situated 
in  Eastern  Central  Italy.  It  has  an  area  of  22 
sq.  miles  and  10,000  population.  Another 
little  known  European  republic  is  Andorra, 
situated  among  the  high  mountains  of  the 
Eastern  Pyrenees,  and  covering  an  area  of  149 
sq.  miles.  It  has  maintained  its  independence 
since  the  days  of  Charlemagne. 

The  celebrated  Ferris  Wheel,  of  the  Chicago 
World’s  Fair,  is  250  feet  in  diameter,  and  has  a 
carrying  capacity  of  36  cars,  holding  60  persons 
each.  Diameter  of  axle,  steel-forged  and  largest 
ever  made,  33  inches;  length,  45|  feet;  weight, 
70  J tons.  Highest  point  of  wheel,  264  feet. 
Total  weight  of  wheel  and  cars,  2,100  tons; 
weight  of  levers  and  machinery,  2,200  tons; 
weight  of  people  per  trip,  only  150  tons. 

The  standard  coins  on  the  European  conti- 
nent are:  In  France,  the  franc;  in  Spain,  the 

peseta;  in  Italy,  the  lira;  in  Holland  and 
Austria,  the  florin;  in  Germany,  the  mark;  in 
Russia,  the  ruble.  Belgium  and  Switzerland 
use  the  French  name  for  the  piece  of  twenty 
sous.  Each  of  these  pieces  is,  like  the  Ameri- 
can dollar,  divided  into  one  hundred  parts, 
called  kopeck  in  Russia,  pfennig  in  Germany, 
kreutzer  in  Austria,  cent  in  Holland,  and  in 
Italy,  France  and  Spain  by  the  word  meaning 
hundredth. 

The  first  railroad  was  constructed  at  the  end 
of  the  sixteenth  century.  The  rails  were  made 
of  wood,  and  were  the  invention  of  miners  in 
the  Hartz  Mountains,  Hanover.  The  product 
of  the  mines  was  carried  upon  the  rails  to  the 
place  of  shipment  by  means  of  small  wooden 
cars.  The  rails  were  round  and  fastened  together 
by  means  of  wooden  pegs,  which  were  used 
also,  instead  of  nails,  in  the  construction  of  the 
cars.  Queen  Elizabeth  had  miners  brought 
into  England,  to  develop  the  English  mines,  and 
through  them  the  rail  track  was  introduced  into 
Greatf  Britain. 


8 


82 


HANDY  FACTS  TO  SETTLE  ARGUMENTS 


Telephone  invented  1861. 

The  human  body  has  240  bones. 

Man’s  heart  beats  92,160  times  in  a day. 

Texas  is  210  times  as  large  as  Khode  Island. 

There  are  9,000  cells  in  a square  foot  of 
honeycomb. 

It  requires  2,300  silk  worms  to  produce  one 
pound  of  silk. 

It  would  take  27,600  spiders  to  ptoduce  one 
pound  of  web. 

A hawk  flies  150  miles  per  hour;  an  eider 
duck,  90  miles;  a pigeon,  40  miles. 

A man  can  lift  with  both  hands  236  lbs.,  or 
support  on  his  shoulders  330  lbs. 

A body  weighing  140  lbs.  produces  3 lbs.  of 
ashes;  time  for  burning,  55  minutes. 

The  horse-power  of  Niagara  is  3^  million 
nominal,  equal  to  10  million  horses  effective. 

Texas  has  the  largest  number  of  counties  of 
any  State  (243),  and  Delaware  the  least  (3). 

Nineteen  States  of  the  Union  have  no  sea- 
coast.  Colorado  has  no  sea-coast  or  navigable 
river. 

Mrs.  Grant  received  over  $600,000  as  royalty 
from  the  sale  of  “The  Personal  Memoirs  of  U.  S. 
Grant.” 

Pembina,  N.  Dak.,  is  the  geographical  center 
of  North  America;  Atchison,  Kan.,  of  the 
United  States. 

Comparative  Scale  of  Strength. — Ordin- 
ary man,  100;  Byron’s  Gladiator,  173;  Farnese 
Hercules,  362;  Horse,  750. 

Pounds  of  water  evaporated  by  1 lb.  of  fuel 
as  follows:  Straw,  1.9;  wood,  3.1;  peat,  3.8; 

coke  or  charcoal,  6.4;  coal,  7.9;  petroleum, 
14.6. 

The  average  elevation  of  continents  above 
sea  level  is:  Europe,  670  feet;  Asia,  1,140  feet; 
North  America,  1,150  feet;  South  America, 
1,100  feet. 

A salmon  has  been  known  to  produce  10,- 
000,000  eggs.  Some  female  spiders  produce 
2,000  eggs.  A queen  bee  produces  100,000 
eggs  in  a season. 

One  horse-power  will  raise  16|  tons  per  min- 
ute a height  of  12  inches,  working  8 hours  a 
day.  This  is  about  9,900  foot-tons  daily,  or  12 
times  a man’s  work. 

Good  clear  ice  two  inches  thick  will  bear  men 
to  walk  on;  four  inches  thick  will  bear  horses 
and  riders;  six  inches  thick  will  bear  horses  and 
teams  with  moderate  loads. 

The  checks  paid  in  New  York  and  London  in 
one  month  aggregate  $6,350,000,000,  which  is 
greatly  in  excess  of  the  value  of  all  the  gold 
and  silver  coin  in  existence. 

In  1684,  four  men  were  taken  alive  out  of  a 
mine  in  England,  after  24  days  without  food. 
In  1880,  Dr.  Tanner,  in  New  York,  lived  on 
water  for  40  days,  losing  36  lbs.  in  weight. 


Storm  clouds  move  thirty -six  miles  an  hour. 

Distinguished  doctors  say  the  seat  of  dys- 
pepsia is  not  in  the  stomach,  but  in  the  head. 

The  center  of  population,  by  the  eleventh 
census,  is  about  20  miles  east  of  Columbus,  Ind. 
In  1790  it  was  23  miles  east  of  Baltimore,  Md. 

A man’s  working  life  is  divided  into  four 
decades;  20  to  30,  bronze;  30  to  40,  silver;  40 
to  50,  gold;  50  to  60,  iron.  Intellect  and 
judgment  are  strongest  between  40  and  50. 

According  to  Orfila,  the  proportion  of  nico- 
tine in  Havana  tobacco  is  2 per  cent.;  in 
French,  6 per  cent.,  and  in  Virginia  tobacco,  7 
per  cent.  That  in  Brazilian  is  still  higher. 

One  pair  of  rabbits  can  become  multiplied  in 
four  years  into  1,250,000.  They  were  intro- 
duced in  Australia  a few  years  ago,  and  now 
that  colony  ships  6,000,000  rabbit  skins  yearly 
to  England. 

Lauterbrunnen  is  a deep  part  of  an  Alpine 
pass,  where  the  sun  hardly  shines  in  winter.  It 
abounds  with  falls,  the  most  remarkable  of 
which  is  the  Staubbach,  which  falls  over  the 
Balm  precipice  in  spray  from  a height  of  925 
feet.  * 

The  largest  of  the  Pyramids,  that  of  Cheops, 
is  composed  of  four  million  tons  of  stone,  and 
occupied  100,000  men  during  20  years,  equal 
to  an  outlay  of  $200,000,000.  It  would  now 
cost  $20,000,000  at  a contract  price  of  36  cents 
per  cubic  foot. 

One  tug  on  the  Mississippi  can  take,  in  six 
days,  from  St.  Louis  to  New  Orleans,  barges 
carrying  10,000  tons  of  grain,  which  would 
require  70  railway  trains  of  fifteen  cars  each. 
Tugs  in  the  Suez  Canal  can  tow  a vessel  from 
sea  to  sea  in  44  hours. 

American  life  average  for  professions  (Bos- 
ton): Storekeepers,  41.8  years;  teamsters,  43.6 
years;  laborers,  44.6  years;  seamen,  46.1  years; 
mechanics,  47.3  years;  merchants,  48.4  years; 
lawyers,  52.6  years;  farmers,  64.2  years. 

The  Spanish  merino  ram  Challenge,  owned 
by  L.  E.  Shattuck,  of  Missouri,  holds  the  fleece 
record.  The  first  time  he  was  sheared  his  wool 
weighed  28J  pounds.  The  next  spring’s  clip 
weighed  42  pounds,  and  the  clip  of  April,  1893, 
was  43J  pounds. 

By  a simple  rule  the  length  of  the  day  and 
night,  any  time  of  the  year,  may  be  ascertained 
by  simply  doubling  the  time  of  the  sun’s 
rising,  which  will  give  the  length  of  the  night, 
and  double  the  time  of  setting  will  give  the 
length  of  the  day. 

On  an  American  2 5 -cent  piece  there  are  13 
stars,  13  letters  in  the  scroll  held  in  the  eagle’s 
beak,  13  marginal  feathers  in  each  wing,  13 
tail  feathers,  13  parallel  lines  in  the  shield,  13 
horizontal  bars,  13  arrow-heads  and  13  letters 
in  the  word  “ quarter  dollar.” 


HANDY  FACTS  TO  SETTLE  ARGUMENTS 


83 


A camel  has  twice  the  carrying  power  of  an 
ox;  with  an  ordinary  load  of  400  lbs.  he  can 
travel  12  to  14  days  without  water,  going  40 
miles  a day.  Camels  are  fit  to  work  at  5 years 
old,  but  their  strength  begins  to  decline  at  25, 
although  they  live  usually  till  40. 

Hair  which  is  lightest  in  color  is  also  lightest 
in  weight.  Light  or  blonde  liair  is  generally 
the  most  luxuriant,  and  it  has  been  calculated 
that  the  average  number  of  hairs  of  this  color 
on  an  average  person’s  head  is  140,000,  while 
the  number  of  brown  hairs  is  110,000,  and 
black  only  103,000. 

One  woman  in  20,  one  man  in  30  is  barren — 
about  4 per  cent.  It  is  found  that  one  marriage 
in  20  is  barren — 5 per  cent.  Among  the 
nobility  in  Great  Britain,  21  per  cent,  have  no 
children,  owing  partly  to  intermarriage  of 
cousins,  no  less  than  4|  per  cent,  being  married 
to  cousins. 

The  largest  bells  are  the  following,  and  their 
weight  is  given  in  tons:  Moscow,  216;  Burmah, 
117;  Pekin,  53;  Novgorod,  31;  Notre  Dame, 
18;  Rouen,  18;  Olmutz,  18;  Vienna,  18;  St. 
Paul’s,  16;  Westminster,  14;  Montreal,  12; 
Cologne,  11;  St.  Peter’s,  9J;  Oxford,  8. 

On  the  Alps,'  the  limit  of  the  vine  is  an 
elevation  of  1,600  feet;  below  1,000  feet,  figs, 
oranges  and  olives  are  produced.  The  limit  of 
the  oak  is  3,800  feet,  of  the  chestnut  2,800  feet, 
of  the  pine  6,500  feet,  of  heaths  and  furze  9,700 
feet.  Perpetual  snow  exists  at  an  elevation  of 
8,200  feet. 

The  fair  of  Nijni-Novgorod  is  the  greatest  in 
the  world,  the  value  of  goods  sold  being  as  fol- 
lows: 1841,  $35,000,000;  1857,  $60,000,000; 
1876,  $140,000,000;  the  attendance  in  the  last 
named  year  including  150,000  merchants  from 
all  parts  of  the  world.  In  that  of  Leipsic  the 
annual  average  of  sales  is  $20,000,000,  com- 
prising 20,000  tons  of  merchandise,  of  which 
two-fifths  is  books. 

The  eight  largest  diamonds  in  the  world 
weigh,  respectively,  as  follows : The  Braganza, 
1,880  carats  (part  of  the  Portuguese  jewels, 
found  in  1841);  Kohinoor,  103  carats;  Star  of 
Brazil,  125  carats;  Regent  of  France,  136  carats; 
Austrian  Kaiser,  139  carats;  Russian  Czar,  193 
carats;  Rajah  of  Borneo,  367  carats.  The  value 
of  the  above  is  not  regulated  by  size,  nor  easy 
to  estimate,  but  none  of  them  is  worth  less  than 
$500,000. 

The  percentage  of  illegitimate  births  for  vari- 
ous countries,  as  stated  by  Mulhall,  is  as  fol- 
lows: Austria,  12.9;  Denmark,  11.2;  Sweden, 
10.2;  Scotland,  8.09;  Norway,  8.05;  Germany, 
8.04;  France,  7.02;  Belgium,  7.0;  United 
States,  7.0;  Italy,  6.8;  Spain  and  Portugal,  5.5; 
Canada,  5.0;  Switzerland,  4.6;  Holland,  3.5; 
Russia,  3.1;  Ireland,  2.3;  Greece,  1.6. 


A man  will  die  for  want  of  air  in  five  minutes; 
for  want  of  sleep,  in  ten  days;  for  want  of 
water,  in  a week;  for  want  of  food,  at  varying 
intervals,  dependent  on  various  circumstances. 

The  slide  of  Alpnach,  extending  from  Mount 
Pilatus  to  Lake  Lucerne,  a distance  of  eight 
miles,  is  composed  of  25,000  trees,  stripped  of 
their  bark,  and  laid  at  an  inclination  of  10  to 
18  degrees.  Trees  placed  in  the  slide  rush 
from  the  mountain  into  the  lake  in  six  minutes. 

In  1877  the  newspaper  Nationale  of  Paris 
had  ten  pigeons  which  carried  despatches  daily 
between  Versailles  and  Paris  in  fifteen  to 
twenty  minutes.  In  November,  1882,  some 
pigeons,  in  face  of  a strong  wind,  made  the  dis- 
tance of  160  miles,  from  Canton  Vaud  to  Paris, 
in  6J  hours,  or  25  miles  per  hour. 

The  University  of  Harvard  was  founded  by 
John  Harvard  in  the  year  1638.  It  was  the  first 
in  the  present  limits  of  the  United  States.  The 
second  was  William  and  Mary,  at  Williamsburg, 
Va.,  in  1693;  the  third,  Yale,  at  New  Haven,  in 
1700 ; the  fourth  was  the  College  of  New  Jersey, 
at  Princeton,  in  1746. 

The  Alps  comprise  about  180  mountains, 
from  4,000  to  15,732  feet  high,  the  latter  being 
the  height  of  Mont  Blanc,  the  highest  spot  in 
Europe.  The  summit  is  a sharp  ridge,  like  the 
roof  of  a house,  of  nearly  vertical  granite  rocks. 
The  ascent  requires  two  days;  six  or  eight 
guides  are  required.  It  was  ascended  by  two 
natives,  Jacques  Belmat  and  Dr.  Packard, 
August  8,  1786,  at  6 a.  m.  They  stayed  up  30 
minutes,  with  the  thermometer  14  degrees  below 
the  freezing  point. 

The  rise  of  the  Nile  commences  in  June,  con- 
tinuing until  the  middle  of  August,  attaining  an 
elevation  of  from  24  to  26  feet,  and  flooding  the 
valley  of  Egypt  twelve  miles  wide.  In  1829  it 
rose  to  26  cubits,  and  30,000  persons  were 
drowned.  The  Nile  has  a fall  of  six  inches  in 
1000  miles,  adds  about  four  inches  to  the  soil  in 
a century,  and  encroaches  on  the  sea  16  feet 
every  year.  Bricks  have  been  found  at  the 
depth  of  60  feet,  showing  the  vast  antiquity  of 
the  country.  In  productiveness  of  soil  Egypt 
is  excelled  by  no  other  land  in  the  world. 

There  were  2,180  lepers  in  Norway  in  1883, 
according  to  Mulhall.  The  numbers  in  Spain 
and  Italy  are  considerable.  In  the  Sandwich 
Islands  the  disease  is  so  prevalent  that  the 
island  of  Molokai  is  set  apart  for  lepers,  who 
are  under  the  direction  of  a French  Jesuit 
priest.  The  death  of  Father  Damien,  in  1889, 
called  attention  to  the  noblest  instance  of  self- 
sacrifice  recorded  in  the  nineteenth  century. 
His  place  is  now  filled  by  a younger  member  of 
his  order,  who  voluntarily  sacrifices  his  health 
and  life  to  aid  the  outcasts.  In  the  Seychelles 
Islands  leprosy  is  also  common. 


84 


HANDY  FACTS  TO  SETTLE  ARGUMENTS 


The  first  known  dictionary  was  of  the  Chinese 
language,  contained  40,000  characters,  and  was 
compiled  by  Pa-Ont-She,  JB.C.  1100.  The  first 
Latin  dictionary  was  compiled  by  Yarro,  about 
A.D.  10.  The  first  English  dictionary  was 
JElfric’s  Glossary,  975.  Dr.  J ohnson’s  dictionary 
appeared  in  1755;  Webster’s  dictionary  was 
issued  in  1828:  Worcester’s  in  1860. 

The  average  of  human  life  is  33  years.  One 
child  out  of  every  four  dies  before  the  age  of  7 
years,  and  only  one-half  of  the  world’s  popula- 
tion reach  the  age  of  17.  One  out  of  10,000 
reaches  100  years.  The  average  number  of 
births  per  day  is  about  120,000,  exceeding  the 
deaths  by  about  15  per  minute.  There  have 
been  many  alleged  cases  of  longevity  in  all  ages, 
but  only  a few  are  authentic. 

The  ratio  of  sickness  rises  and  falls  regularly 
with  death  rate  in  all  countries,  as  shown  by 
Dr.  Farr  and  Mr.  Edmonds  at  the  Lisbon  Con- 
gress of  1860,  when  the  following  rule  was 
established:  Of  1,000  persons,  aged  30,  it  is 
probable  10  will  die  in  the  year,  in  which  case 
there  will  be  20  of  that  age  sick  throughout  the 
year,  and  10  invalids.  Of  1,000  persons,  aged 
75,  it  is  probable  that  100  will  die  in  the  year, 
in  which  case  the  sick  and  invalids  of  that  age 
will  be  300  throughout  the  year.  For  every 
100  deaths  let  there  be  hospital  beds  for  200 
sick,  and  infirmaries  for  100  invalids. 

The  word  dollar  is  from  the  German  thal 
(valley)  and  came  into  use  some  three  hundred 
years  ago.  There  is  a little  silver-mining  city 
or  district  in  Northern  Bohemia  called  Joach- 
imsthal,  or  Joachim’s  Valley.  The  reigning 
duke  of  the  region  authorized  this  city  in  the 
sixteenth  century  to  coin  a silver  piece  which 
was  called  “ Joachimsthaler.”  The  “ joachim” 
was  soon  dropped  and  “ thaler  ” only  retained. 
The  piece  went  into  general  use  in  Germany 
and  Denmark,  where  the  orthography  was 
changed  to  “ daler,”  whence  it  came  into 
English  and  was  adopted  by  the  Americans 
with  still  further  changes  in  the  spelling. 

In  the  small-pox  epidemic  of  1881,  in  Eng- 
land, the  returns  showed  4,478  deaths  per  mill- 
ion inhabitants — 98  vaccinated  to  4,380  unvac- 
cinated, or  in  the  proportion  of  44  to  1.  In  the 
epidemic  at  Leipsic  in  1871,  the  death  rate  was 
12,700  per  million,  71  per  cent,  of  whom  were 
unvaccinated.  These  figures  are  by  Dr.  Mul- 
hall.  In  Boston  the  proportion  was  15  to  50, 
and  in  Philadelphia,  17  to  64.  During  the 
Franco-German  war  the  Germans  lost  only  263 
men  from  this  disease,  the  French  23,499,  the 
former  having  been  revaccinated  in  barracks. 
In  the  war  in  Paraguay,  the  Brazilians  lost  43,- 
000  men  from  malignant  or  black  small-pox, 
that  is,  35  per  cent,  of  their  aimy,  nine  cases  in 
ten  proving  fatal. 


Sunday  schools  for  teaching  the  elements  of 
English  education  were  established  by  Baikes 
about  1781. 

In  the  cholera  visitation  of  1866,  the  pro- 
portion of  deaths  per  10,000  inhabitants  in  the 
principal  cities  of  Europe  was  as  follows : Lon- 
don, 18;  Dublin,  41;  Vienna,  51;  Marseilles, 
64;  Paris,  66;  Berlin,  83;  Naples,  89;  St. 
Petersburg,  98;  Madrid,  102;  Brussels,  184; 
Palermo,  197;  Constantinople,  738. 

It  is  estimated  that  the  number  of  insane 
persons  in  the  United  States  is  168,900. 
Causes  of  Insanity — Hereditary,  24  per  cent. ; 
drink,  14  per  cent. ; business,  12  per  cent. ; loss 
of  friends,  11  per  cent.;  sickness,  10  per  cent.; 
various,  29  per  cent.  This  result  is  the  medium 
average  arrived  at  by  Mulhall  on  comparing  the 
returns  for  the  United  States,  England,  France 
and  Denmark. 

The  estimated  number  of  religious  denomi- 
nations among  English-speaking  communities 
throughout  the  world  is  as  follows:  Episco- 
palians, 21,100,000;  Methodists  of  all  descrip- 
tions, 15,800,000;  Roman  Catholics,  14,340,000; 
Presbyterians  of  all  descriptions,  10,500,000; 
Baptists  of  all  descriptions,  8,160,000;  Congre- 
gationalists,  6,000,000;  Unitarians,  1,000,000; 
Free  Thought,  1,100,000;  minor  religious  sects, 
2,000,000;  of  no  particular  religion,  20,000,000. 
Total  English-speaking  population,  100,000,000. 

Ocean  Records:  Liverpool  and  Queens- 
town to  New  York:  Lucania,  Cunard  Line,  5 
days,  13  hours,  25  minutes,  mean  time.  Left 
Liverpool  8:35  p.m.  Oct.  1,  arrived  in  New 
York  10  o’clock  a.m.  Oct.  7,  1893.  Fastest 
ocean  passage  from  Liverpool  to  New  York. 
New  York  to  Queenstown:  5 days,  19  hours, 
57  minutes,  mean  time,  City  of  New  York, 
Inman  Line;  left  Sandy  Hook  light  8 :20  p.m. 
(Greenwich  mean  time)  Aug.  17;  arrived 
Daunts  Rock  light  4:17  p.m.  (Greenwich  mean 
time)  Aug.  23,  1892;  average  speed  20:11  knots 
per  hour ; fastest  eastward  passage. 

The  degrees  of  alcohol  in  wines  and  liquors 
are:  Beer,  4.0;  porter,  4.5;  ale,  7.4;  cider,  8.6; 
Moselle,  9i6;  Tokay,  10.2;  Rhine,  11.0;  Orange, 
11.2;  Bordeaux,  11.5;  hock,  11.6;  gooseberry, 
11.8;  Champagne,  12.2;  claret,  13.3;  Burgundy, 
13.6;  Malaga,  17.3;  Lisbon,  18.5;  Canary,  18.8; 
sherry,  19.0;  Vermouth,  19.0;  Cape,  19.2; 
Malmsey,  19.7;  Marsala,  20.2;  Madeira,  21.0; 
port,  23.2 ; Curacoa,  27.0;  aniseed,  33.0; 
Maraschino!  34.0;  Chartreuse,  43.0;  gin,  51.6; 
brandy,  53.4;  rum,  53.7;  Irish  whisky,  53.9; 
Scotch,  54.3.  Spirits  are  said  to  be  “proof” 
when  they  contain  57  per  cent.  The  maximum 
amount  of  alcohol,  says  Parkes,  that  a man  can 
take  daily  without  injury  to  his  health  is  that 
contained  in  2 oz.  brandy,  J pt.  of  sherry,  J pt. 
of  claret,  or  1 pt.  of  beer. 


HANDY  FACTS  TO  SETTLE  ARGUMENTS 


85 


German  empire  re-established,  Jan.  18, 1871. 

The  first  normal  school  was  opened  in  Paris 
in  1795.  The  first  normal  college  for  the  blind 
was  founded  in  1873. 

The  highest  latitude  ever  reached  in  the 
region  of  the  north  pole  was  attained  by  the 
steam  whaler  Newport  July  24,  1893.  The 
Newport  wintered  at  the  Herschel  islands  and 
started  after  whale  as  soon  as  the  summer 
opened.  When  the  ice  finally  shut  off  further 
progress  Captain  Porter  found  himself  in  84 
degrees  north  latitude  or  within  six  degrees  of 
the  north  pole.  The  highest  latitude  ever 
reached  before  was  obtained  by  the  Greely 
expedition,  which  mounted  to  83  degrees  and 
20  minutes  in  1882. 

Capacity  of  the  largest  public  buildings  in 
the  world:  Coliseum,  Rome,  87,000;  St.  Peter’s, 
Rome,  54,000;  Theater  of  Pompey,  Rome, 
40,000;  Cathedral,  Milan,  37,000;  St.  Paul’s, 
Rome,  32,000;  St  Paul’s,  London,  31,000;  St. 
Petronia,  Bologna,  26,000;  Cathedral,  Florence, 
24,300;  Cathedral,  Antwerp,  24,000;  St.  John 
Lateran,  Rome,  23,000;  St.  Sophia’s,  Constanti- 
nople, 23,000;  Notre  Dame,  Paris,  21,500; 
Theater  of  Marcellus,  Rome,  20,000;  Cathedral, 
Pisa,  13,000;  St.  Stephen’s  Vienna,  12,400;  St. 
Dominic’s,  Bologna,  12,000;  St.  Peter’s,  11,400; 
Cathedral,  Vienna,  11,000;  Gilmore’s  Garden, 
New  York,  8,443;  La  Scala,  Milan,  8,000; 
Mormon  Temple,  Salt  Lake  City,  8,000;  St. 
Mark’s,  Venice,  7,500;  Spurgeon’s  Tabernacle, 
London,  6,000;  Bolshoi  Theater,  St.  Petersburg, 
5,000;  Tabernacle  (Talmage’s),  Brooklyn, 
5,000;  Music  Hall,  Cincinnati,  4,824;  Audi- 
torium, Chicago  (large  hall),  4,000. 

There  are  3,000,000  opium  smokers  in 
China.  A paper  read  before  the  New  York 
Medical  Society  by  Dr.  F.  N.  Hammond 
presents  some  important  facts.  In  1840  about 
20,000  pounds  of  opium  were  consumed  in  the 
United  States;  in  1880,  533,450  pounds.  In 
1868  there  were  about  90,000  habitual  opium 
eaters  in  the  country;  now  they  number  over 
500,000.  More  women  than  men  are  addicted  to 
the  use  of  the  drug.  The  vice  is  one  so  easily 
contracted,  so  easily  practiced  in  private,  and  so 
difficult  of  detection,  that  it  presents  peculiar 
temptations  and  is  very  insidious.  The  relief 
from  pain  that  it  gives  and  the  peculiar  exalta- 
tion of  spirits  easily  lead  the  victim  to  believe 
that  the  use  of  it  is  beneficial.  Opium  and 
chloral  are  to-day  the  most  deadly  foes  of 
women.  Dr.  Hammond  is  the  better  qualified 
to  speak  on  this  subject  from  having  once  been 
a consumer  of  opium  himself.  To  break  off 
from  the  habit,  he  says,  the  opium-eater  must 
reduce  the  quantity  of  his  daily  dose,  using  at 
the  same  time  other  stimulants,  and  gradually 
eliminate  the  deadly  drug  entirely. 


There  were  48,930  blind  people  iu  the 
United  States  in  1880,  and  33,880  deaf  mutes. 

The  various  nations  of  Europe  are  repre- 
sented in  the  list  of  Popes  as  follows:  English, 
1 ; Dutch,  1 ; Swiss,  1 ; Portuguese,  1 ; African, 
2;  Austrian,  2:  Spanish,  5;  German,  6;  Syrian, 
8;  Greek,  14;  French,  15;  Italian,  197.  Eleven 
Popes  reigned  over  20  years;  69  from  10 
to  20;  57  from  5 to  10;  and  the  reign  of 
116  was  less  than  5 years.  The  reign  of 
Pius  IX.  was  the  longest  of  all,  the  only  one 
exceeding  25  years.  Pope  Leo  XIII.  is  the 
258th  Pontiff.  The  full  number  of  the  Sacred 
College  is  70,  namely:  Cardinal  bishops,  6; 
cardinal  priests,  50;  cardinal  deacons,  14.  At 
present  there  are  62  cardinals.  The  Roman 
Catholic  hierarchy  throughout  the  world, 
according  to  official  returns  published  at  Rome 
in  1884,  consisted  of  11  patriarchs,  and  1,153 
archbishops  and  bishops.  Including  12  coadju- 
tor or  auxiliary  bishops,  the  number  of  Roman 
Catholic  archbishops  and  bishops  now  holding 
office  in  the  British  Empire  is  134.  The  num- 
bers of  the  clergy  are  approximate  only. 

The  measurement  of  that  part  of  the  skull 
which  holds  the  brain  is  stated  in  cubic  inches 
thus:  Anglo-Saxon,  105;  German,  105;  Negro, 
96;  Ancient  Egyptian,  93;  Hottentot,  58; 
Australian  native,  58.  In  all  races  the  male 
brain  is  about  ten  per  cent,  heavier  than  the 
female.  The  highest  classes  of  apes  has  only 
16  oz.  of  brain.  A man’s  brain,  it  is  estimated, 
consists  of  300,000,000  nerve  cells,  of  which 
over  3,000  are  disintegrated  and  destroyed 
every  minute.  Every  one,  therefore,  has  a new 
brain  once  in  sixty  days.  But  excessive  labor, 
or  the  lack  of  sleep,  prevents  the  repair  of  the 
tissues,  and  the  brain  gradually  wastes  away. 
Diversity  of  occupation,  by  calling  upon  differ- 
ent portions  of  the  mind  or  body,  successfully 
affords,  in  some  measure,  the  requisite  repose  to 
each.  But  in  this  age  of  overwork  there  is  no 
safety  except  in  that  perfect  rest  which  is  the 
only  natural  restorative  of  exhausted  power.  It 
has  been  noticed  by  observant  physicians  in 
their  European  travels  that  the  German  people, 
who,  as  a rule,  have  little  ambition  and  no  hope 
to  rise  above  their  inherited  station,  are  pecu- 
liarly free  from  nervous  diseases;  but  in 
America,  where  the  struggle  for  advancement  is 
sharp  and  incessant,  and  there  is  nothing  that 
will  stop  an  American  but  death,  the  period  of 
life  is  usually  shortened  five,  ten  or  twenty 
years  by  the  effects  of  nervous  exhaustion. 
After  the  age  of  50  the  brain  loses  an  ounce 
every  ten  years.  Cuvier’s  weighed  64,  Byron’s 
79,  and  Cromwell’ b 90  ounces,  but  the  last  was 
diseased.  Post-mortem  examinations  in  France 
give  an  average  of  55  to  60  ounces  for  the  brains 
of  the  worst  class  of  criminals. 


86 


SOME  BIG  THINGS 


Consumption. — Of  the  total  number  of 
deaths,  the  percentage  traceable  to  consumption 
in  the  several  States  and  Territories  is  as  fol- 
lows: Alabama,  9.6;  Arizona,  6.1;  Arkansas, 
6.4;  California,  15.6;  Colorado,  8.2;  Connecti- 
cut, 15.1;  Dakota,  8.8;  Delaware,  16.1;  District 
of  Columbia,  18.9;  Florida,  8.3;  Georgia,  7.9; 
Idaho,  6.8;  Illinois,  10.3;  Indiana,  12.6;  Iowa, 
9.9;  Kansas,  7.3;  Kentucky,  15.7; 'Louisiana, 
10.4;  Maine,  19.2;  Maryland,  14.0;  Massa- 
chusetts, 15.7;  Michigan,  13.2;  Minnesota,  9.3; 
Mississippi,  8.8;  Missouri,  9.8;  Montana,  5.6; 
Nebraska,  8.8;  Nevada,  6.3;  New  Hampshire, 
5.6;  New  Jersey,  8.9;  New  Mexico,  2.4;  New 
York,  8.1;  North  Carolina,  9.5;  Ohio,  13.8; 
Oregon,  12.1;  Pennsylvania,  12.6;  Rhode 
Island,  14.6;  South  Carolina,  9.8;  Tennessee, 
14.5;  Texas,  6.5;  Utah,  2.8;  Vermont,  16.1; 
Virginia,  12.2;  Washington,  13.2;  West  Vir- 
ginia, 13.0;  Wisconsin,  10.4;  Wyoming,  2.6. 
Average,  12.0. 

First  public  schools  in  America  were  estab- 
lished in  the  New  England  States  about  1642. 

Euclid’s  Elements  of  Geometry  were  com- 
piled about  B.C.  300. 

First  authentic  use  of  organs,  755;  in  Eng- 
land, 951. 

The  first  newspaner  advertisement  appeared 
in  1652. 

The  Latin  tongue  became  obsolete  about 
580. 

The  great  London  fire  occurred  Sept.  26, 
1666. 

The  value  of  a ton  of  pure  gold  is  $602,- 
875. 

Ether  was  first  used  for  surgical  purposes 
in  1844. 

Ignatius  Loyola  founded  the  order  of  Jesuits, 

1541. 

First  subscription  library,  Philadelphia, 

1731. 

Cork  is  the  bark  taken  from  a species  of  the 
oak  tree. 

Iron  horseshoes  were  made  in  481. 


Benjamin  Franklin  used  the  first  lightning 
rods,  1752. 

Glass  windows  (colored)  were  used  in  the 
8th  century. 

Authentic  history  of  China  commenced  3,000 
years  B.C. 

Introduction  of  homoeopathy  into  the  United 
States,  1825. 

Spectacles  were  invented  by  an  Italian  in 
the  13th  century. 

Medicine  was  introduced  into  Rome  from 
Greece,  200  B.C. 

First  electric  telegraph,  Paddington  to 
Brayton,  Eng.,  1835. 

The  Chaldeans  were  the  first  people  who 
worked  in  metals. 

First  life  insurance,  in  London,  1772;  in 
America,  Philadelphia,  1812. 

Egyptian  pottery  is  the  oldest  known ; datdfe 
from  2,000  B.C, 

Julius  Caesar  invaded  Britain,  55  B.C.; 
assassinated,  44  B.C. 

Soap  was  first  manufactured  in  England  in 
the  16tb.  century. 

The  largest  free  territorial  government  is  the 
United  States. 

First  photographs  produced  in  England, 
1802;  perfected,  1841. 

First  marine  insurance,  A.D.  533 ; England, 
1598;  America,  1721. 

Professor  Oersted,  Copenhagen,  discovered 
electro-magnetism  in  1819. 

First  American  express,  New  York  to  Boston 
— W.  F.  Harnden. 

Glass  windows  were  first  introduced  into 
England  in  the  8th  century. 

Dark  Ages,  from  the  6th  to  the  14th  century. 

A rifle  ball  moves  1,000  miles  per  hour. 

First  steamer  crossed  the  Atlantic,  1819. 

Assassination  of  Lincoln,  April  14,  1865. 

A hand  (horse  measure)  is  four  inches. 

A barrel  of  flour  weighs  196  pounds. 

Envelopes  were  first  used  in  1839. 

Telescopes  were  invented  in  1590. 


H Some  Big  Things  PvV 


TH  Kj  largest  empire  in  the  world  is  Great 
Britain,  comprising  more  than  a sixth  of 
the  land  surface  of  the  globe  (8,557,658 
sq.  miles),  and  nearly  a sixth  of  the  world’s 
population. 

The  greatest  grain  port  in  the  world  is  Chi- 
cago. 

The  largest  lake  in  the  world  is  Lake 
Superior. 

The  largest  territory  of  the  United  States  is 
Alaska  — one-fifth  of  the  entire  national 

domain. 


The  largest  island  in  the  world  is  Australia. 

The  largest  city  in  the  United  States  not  on 
a navigable  river  is  Indianapolis. 

The  largest  university  is  Oxford,  in  England. 
It  consists  of  twenty-one  colleges  and  five 
halls. 

The  best  specimen  of  Grecian  architecture  in 
the  world  is  the  Girard  College  for  Orphans, 
Philadelphia. 

The  largest  insurance  company  in  the  world 
is  the  Mutual  Life  of  New  York  City,  having 
cash  assets  of  $175,000,000. 


SOME  BIG  THINGS 


87 


The  tallest  lighthouse  in  the  world  is  the  one 
at  Hell  Gate,  N.  Y.,  250  feet  high. 

The  greatest  mass  of  solid  iron  in  the  world 
is  the  Iron  Mountain  of  Missouri;  it  is  350  feet 
high  and  two  miles  in  circuit. 

The  tallest  building  in  Chicago,  the  city  of 
tall  buildings,  is  the  Masonic  Temple,  20  stories 
high,  erected  at  a cost  of  $3,000,000. 

The  biggest  dog  in  the  world  was  Plinlim- 
rnon,  a St.  Bernard.  In  1886  he  stood  35 
inches  at  shoulder,  and  weighed  214  lbs. 

Twenty- eight  railroad  companies,  operating 

40,000  miles  of  railroad  lines,  enter  Chicago 
and  make  it  the  greatest  railroad  center  in  the 
world. 

The  largest  tree  in  the  world,  as  yet  discov- 
ered, is  in  Tulare  County,  California.  It  is 
275  feet  high,  and  106  feet  in  (circumference  at 
its  base. 

The  largest  nugget  of  gold  ever  found  was 
the  “Welcome  Nugget,”  found  June  11,  1858, 
in  Ballarat,  Australia.  It  weighed  2,166  ounces, 
and  was  valued  at  $41,833. 

The  most  extensive  park  is  Deer  Park  in 
Denmark.  It  contains  4,200  acres.  The  largest 
park  in  the  United  States  is  Fairmount,  at 
Philadelphia,  and  contains  2,740  acres. 

The  largest  check  ever  drawn  was  that  of  the 
Pennsylvania  Kailroad  Company  in  favor  of 
Kidder,  Peabody  & Co.,  for  $14,949,052.20,  on 
June  7,  1881. 

The  largest  valley  in  the  world  is  the  valley 
of  the  Mississippi;  it  contains  500,000  square 
miles  and  is  one  of  the  most  fertile  and  profit- 
able regions  of  the  globe. 

The  longest  span  of  wire  is  over  the  River 
Ristuah  in  India.  It  is  used  for  telegraph,  is 
over  6,000  feet  long,  and  is  stretched  between 
two  hills  at  an  average  height  of  about  1,200 
feet. 

The  highest  monument  in  the  world  is  the 
Washington  monument,  being  555  feet.  The 
highest  structure  of  any  kind  is  the  Eiffel 
Tower,  Paris,  finished  in  1889  and  989  feet 
high. 

The  largest  and  costliest  library  building  in 
the  world  is  the  New  Library  of  Congress  at 
Washington,  costing  $6,000,000  and  covering 
over  four  acres  of  ground.  Storage  capacity, 
5,000,000  volumes. 

The  largest  crowd  that  ever  attended  a public 
show  of  any  kind  was  that  recorded  on  Chicago 
Day,  Oct.  9,  1893,  at  the  World’s  Columbian 
Exposition,  Chicago,  when  754,203  people 
entered  the  gates. 

The  longest  line  of  railroad  in  the  United 
States  is  the  Union  Pacific,  over  3,000  miles. 
The  longest  line  of  railroad  in  the  world  is  the 
Russian  military  road  from  St.  Petersburg  to 
Samarcand. 


The  largest  school  in  the  world  is  the  Jews’ 
free  school  of  Spitalsfield,  Eng.,  which  has  a 
daily  attendance  of  2,800  pupils. 

The  largest  desert  is  Sahara,  in  Northern 
Africa.  Its  length  is  3,000  miles  and  breadth 
900,  having  an  area  of  2,000,000  square  miles. 

The  largest  army  in  the  world  in  1893  was 
the  French,  with  2,500,000  of  all  arms.  In  1895, 
however,  Germany  will  lead,  when, with  the  new 
military  laws  in  effect,  they  will  have  5,000,000 
men  under  arms. 

The  largest  deposits  of  anthracite  coal  in  the 
world  are  in  Pennsylvania,  the  mines  of  which 
supply  the  market  with  millions  of  tons  annually 
and  appear  to  be  inexhaustible. 

The  largest  theater  in  the  world  is  the  Opera- 
house  in  Paris,  which  covers  nearly  four  acres 
of  ground  and  cost  100,000,000  francs.  La 
Scala  of  Milan  has  the  largest  seating  capacity. 

The  largest  hotel  in  the  United  States,  and 
probably  the  largest  in  the  world,  is  located  at 
San  Francisco,  Cal.  It  is  seven  stories  high  and 
cost  $3,500,000.  It  is  named  the  Palace  and 
has  accommodations  for  1,500  guests. 

The  largest  block  of  coal  ever  mined  was 
dug  out  of  the  Roslyn  mine,  Washington,  for 
exhibition  purposes,  in  1892.  It  is  26  feet  long, 
5 feet  8 inches  wide,  and  5 feet  4 inches  high, 
and  weighs  about  25  tons. 

The  largest  producing  farm  in  the  world  lies 
in  the  southwest  corner  of  Louisiana,  owned  by 
a Northern  syndicate.  It  comprises  1,500,000 
acres,  and  runs  one  hundred  miles  north  and 
south.  The  fencing  alone  cost  nearly  $50,000. 

The  largest  sun-dial  in  the  world  is  Hyona 
Horoo,  a large  promontory  which  extends 

3.000  feet  above  the  iEgean  Sea.  As  the  sun 
swings  round  the  shadow  of  this  mountain  it 
touches  one  by  one  a circle  of  islands,  which 
act  as  hour  marks. 

The  largest  cavern  is  Mammoth  Cave  in 
Edmondson  County,  Kentucky,  about  28  miles 
from  Bowling  Green.  It  consists  of  a series  of 
irregular  chambers,  some  of  which  are  traversed 
by  navigable  branches  of  the  Echo  river,  in  the 
waters  of  which  blind  white  fish  are  found. 

The  largest  building  ever  erected  is  the  tem- 
porary structure  known  as  the  Building  of 
Manufactures  and  Liberal  Arts  at  the  Chicago 
Exposition,  1893.  Cost,  $1,7 00,000 ; 787  x 1,687 
feet;  ground  area,  30.47  acres;  floor  space, 
including  galleries,  44  acres;  height,  203  feet. 

The  largest  volcano  in  the  world  is  Etna  — 
its  base  is  90  miles  in  circumference;  its  cone, 

11.000  feet  high.  Its  first  eruption  occurred 
474  B.C.  The  loftiest  active  volcano  is  Popo- 
catapetl,  35  miles  southwest  of  Pueblo,  Mexico. 
It  is  17,748  feet  above  the  level  of  the  sea;  its 
crater  is  three  miles  in  circumference  and  1,000 
feet  deep. 


88 


SOME  BIG  THINGS 


The  largest  library  in  the  world  is  the 
National  Library  of  France,  founded  by  Louis 
XIV.,  which  now  contains  1,400,000  books, 

300.000  pamphlets,  175,000  manuscripts,  300,- 
000  maps  and  charts,  150,000  coins  and  medals, 

1.300.000  engravings,  and  100,000  portraits. 

The  largest  flag  ever  flung  to  the  breeze  was 

hoisted  on  the  central  flag  pole  in  front  of  the 
Administration  Building  of  the  World’s  Colum- 
bian Exposition  on  the  morning  of  May  1, 1893. 
It  was  60  feet  long  by  40  feet  wide,  and  was 
“red,  white  and  blue”  of  course,  with  forty- 
four  stars  in  the  field  of  blue. 

The  greatest  cataract  in  the  world  is  Niagara 
Falls,  where  the  water  from  the  great  upper 
lakes  forms  a river  three-quarters  of  a mile 
wide,  and  then,  suddenly  contracted,  plunges 
over  the  rocks  in  two  columns  to  the  depth  of 
165  feet  each.  The  highest  fall  of  water  in  the 
world  is  that  of  the  Yosemite  in  California, 
being  2,550  feet. 

The  longest  railway  tunnel  in  the  world  is 
the  St.  Gothard,  on  the  line  of  the  railroad 
between  Lucerne  and  Milan,  being  9J-  miles  in 
length.  Its  summit  is  6,600  feet  beneath  the 
peak  of  Kastelhorn  and  900  feet  below  the 
surface  at  Andermatt.  It  is  26  J feet  wide,  and 
18  feet  10  inches  from  floor  to  crown  of  arch. 

The  greatest  fortress,  from  a strategical  point 
of  view,  is  Gibraltar.  It  is'  considered  im- 
pregnable, occupying  a rocky  peninsula  jutting 
out  into  the  sea,  about  three  miles  long  and 
three-quarters  of  a mile  wide.  One  central  rock 
rises  1,435  feet  above  the  level  of  the  sea.  The 
garrison  consists  of  7,000  men.  The  largest 
fortress  in  size  is  Fortress  Monroe. 

The  Union  arch  of  the  Washington  Aqueduct 
is  the  largest  in  the  world,  being  220  feet;  20 
feet  in  excess  of  the  Chester  arch  across  the  Dee 
in  England,  68  feet  longer  than  that  of  the 
London  Bridge,  92  feet  longer  than  that  at 
Neuilly  on  the  Seine,  and  100  feet  longer  than 
that  of  Waterloo  Bridge.  The  height  of  the 
Washington  arch  is  100  feet. 

The  Mississippi  River,  from  the  source  of  the 
Missouri  to  the  Eads  jetties,  is  the  longest  river 
in  the  world.  It  is  4,300  miles  in  length  and 
drains  an  area  of  1,726,000  square  miles.  The 
Amazon,  which  is  without  doubt  the  widest  river 
in  the  world,  including  the  Beni,  is  4,000  miles 
in  length  and  drains  2,330,000  square  miles  of 
territory. 

The  largest  anvil  is  that  used  in  the  Woolwich 
Arsenal,  England.  It  weighs  sixty  tons.  The 
anvil  block  upon  which  it  rests  weighs  103  tons. 
Altogether  600  tons  of  iron  were  used  in  the 
anvil,  the  block  and  the  foundation  work.  It  is 
said  to  have  been  six  months  cooling  before  it 
was  sufficiently  hard  to  stand  the  shock  of  the 
immense  hammer. 


The  largest  private  house  in  America  was 
begun  in  1893  by  Dr.  Seward  Webb,  a relative 
by  marriage  of  the  Vanderbilts,  and  is  located 
in  the  Adirondacks.  Estimated  cost,  $1,500,000; 
107  rooms.  The  material  is  granite,  and  the 
edifice  covers  nearly  half  an  acre. 

The  highest  mountain  on  the  globe  is  not,  as 
is  generally  supposed,  Mt.  Everest,  that  honor 
belonging  to  a lofty  peak  named*  Mt.  Hercules 
on  the  Isle  of  Papua,  New  Guinea,  discovered 
by  Capt.  Lawson  in  1881.  According  to  Law- 
son,  this  monster  is  32,763  feet  in  height,  being 
3,781  feet  higher  than  Mt.  Everest,  which  is 
only  29,002  feet  above  the  level  of  the  Indian 
Ocean.  The  highest  range  of  mountains  are 
the  Himalayas,  the  mean  elevation  being  from 

16,000  to  18,000  feet. 

The  largest  State  in  our  grand  republic  is 
Texas,  which  contains  274,356  square  miles, 
capable  of  sustaining  20,000,000  of  people,  and 
then  it  would  not  be  more  crowded  than  Scot- 
land is  at  present.  It  has  been  estimated  that 
the  entire  population  of  the  globe  could  be 
seated  upon  chairs  within  the  boundary  of 
Texas  and  each  have  four  feet  of  elbow  room. 

The  largest  body  of  fresh  water  in  the  world 
is  Lake  Superior.  It  is  400  miles  long  and  180 
miles  wide;  its  circumference,  including  the 
windings  of  its  various  bays,  has  been  estimated 
at  1,800  miles.  Its  area  in  square  miles  is 
32,000,  which  is  greater  than  the  whole  of  New 
England,  leaving  out  Maine.  The  greatest 
depth  of  this  inland  sea  is  200  fathoms,  or  1,200 
feet.  Its  average  depth  is  about  160  fathoms. 
It  is  636  feet  above  sea  level. 

The  largest  ferry-boat  ever  constructed  was 
named  the  Solano,  and  is  now  in  use  daily  con- 
veying trains  across  the  Straits  of  Carquinez, 
Cal.,  between  Benicia  and  Port  Costa.  The 
Solano  is  460  feet  long,  116  feet  wide,  and  20 
foot  depth  of  hold.  She  has  eight  steel  boilers, 
four  rudders,  and  a tonnage  of  3,841  tons.  On 
her  decks  are  four  railway  tracks,  with  capacity 
for  48  ordinary  freight  cars  and  two  locomo- 
tives, or  28  passenger  coaches  of  the  largest 
build. 

The  largest  and  costliest  private  mansion  in 
the  world  is  that  belonging  to  Lord  Bute,  called 
Montstuart,  and  situated  near  Rothesay,  Eng- 
land. It  covers  nearly  two  acres ; is  built  in 
Gothic  style;  the  walls,  turrets  and  balconies 
are  built  of  stone.  The  immense  tower  in  the 
center  of  the  building  is  120  feet  high,  with  a 
balcony  around  the  top.  The  halls  are  con- 
structed entirely  of  marble  and  alabaster,  and 
the  rooms  are  finished  in  mahogany,  rosewood 
and  walnut.  The  fireplaces  are  all  carved 
marbles  of  antique  designs.  The  exact  cost  of 
this  fairy  palace  is  not  known,  but  it  has  never 
been  estimated  at  less  than  $8,000,000. 


SOME  BIG  THINGS 


89 


The  deepest  artesian  well  is  at  Potsdam, 
5,500  feet  deep. 

The  largest  city  in  the  world  is  London, 
4,764,312  persons. 

The  finest  sea  mirage  is  the  Fata  Morgana, 
in  the  Straits  of  Messina. 

The  most  ancient  catacombs  are  those  of 
Egypt,  over  4,000  years  old. 

The  finest  collection  of  antiquities  in  the 
world  is  in  the  British  Museum. 

The  best  whispering  gallery  is  in  the  dome 
of  St.  Paul’s  Cathedral  in  London. 

The  greatest  inland  sea  is  the  Caspian,  which 
is  700  miles  long  by  270  in  width. 

The  most  disastrous  flood  was  that  of  Holland, 
1530;  400,000  persons  drowned. 

The  lowest  body  of  water  is  the  Dead  Sea, 
nearly  1,300  feet  below  the  level  of  the  sea. 

The  largest  locomotive  was  built  four  years 
ago  for  the  Northern  Pacific,  225,000  pounds  in 
weight. 

The  most  extensive  cemetery  is  in  the  cata- 
combs of  Borne;  over  6,000,000  human  beings 
are  there  interred. 

The  largest  animal  is  the  whale.  A whale  176 
feet  long  and  120  in  circumference  was  taken  to 
the  Arctic  Ocean  in  1847. 

The  greatest  jumper  is  the  common  flea.  If 
a man  could  leap  as  far,  proportioned  to  his  size 
and  weight,  he  could  go  from  St.  Louis  to  Chi- 
cago in  two  jumps. 

The  largest  engine  is  at  Friedensville,  Pa. ; 
driving  wheels  are  35  feet  in  diameter,  the 
cylinder  is  110  inches,  and  it  raises  17,500 
gallons  of  water  per  minute. 

The  most  singular  plant  is  the  sensitive  plant. 
Some  of  this  family  are  so  delicate  that  the 
passing  of  a cloud  over  the  sun  will  cause  their 
leaves  to  curl  up. 

The  most  remarkable  river  is  the  Jordan,  the 
Descender.  Its  whole  course  is  a succession  of 
falls  and  rapids,  and  it  is  not  navigable  in  any 
portion  of  its  length. 

The  oldest  known  ruins  are  those  of  the  Birs 
Nimroud.  The  great  mound  called  by  this 
name  is  supposed  to  be  the  Tower  of  Babel 
mentioned  in  the  Book  of  Genesis. 

The  largest  building  stones  are  those  used  in 
the  cyclopean  walls  of  Baalbec,  in  Syria.  Some 
of  these  measure  63  feet  in  length  by  26  in 
breadth  and  are  of  unknown  depth. 

The  most  singular  animal  is  the  Ornitho- 
rhyncus Paradoxus,  of  Australia.  It  has  a bill 
like  a duck,  fur  like  a seal,  webbed  feet  like  a 
goose,  is  amphibious  and  lays  eggs. 

The  tallest  structure,  compared  with  the  size 
of  the  builder,  is  the  hill  of  the  Termites,  or 
white  ants.  If  tiie  houses  of  men  were  propor- 
tionately lofty  the  humblest  residence  would  be 
a mile  high. 


The  most  wonderful  insect  is  the  common  ant. 
The  researches  of  natural  philosophers  have 
shown  that  there  is  not  in  the  world  a more 
extraordinary  bit  of  matter  than  the  ant’s  brain. 

The  most  valuable  tree  is  the  palm.  The 
natives  of  the  countries  where  it  grows  procure 
from  it  materials  for  their  houses,  clothing, 
baskets,  mats,  food  and  drink,  fishing  lines  and 
ropes,  sails  and  boats. 

The  most  remarkable  stone  formation  in  the 
world  is  the  Giant’s  Causeway,  in  the  north  of 
Ireland.  It  consists  of  basalt  columns,  most  of 
them  as  regular  as  though  hewn  by  stone- 
cutters’ chisels. 

The  largest  place  of  amusement  ever  con- 
structed was  the  Coliseum  at  Borne.  Its  exter- 
nal circumference  was  1,728  feet,  its  long 
diameter  615,  its  short  510,  its  height  156  feet. 
It  had  four  stories,  and  could  seat  87,000  spec- 
tators, while  60,000  more  could  find  standing 
room. 

The  greatest  whirlpool  is  the  maelstrom  off 
the  Norway  coast.  It  is  the  eddy  between  the 
mainland  and  an  island,  and  when  the  current 
is  in  one  direction  and  the  wind  in  another  no 
ship  can  withstand  the  fury  of  the  waves. 
Whales  and  sharks  have  been  cast  ashore  and 
killed.  The  current  is  estimated  to  run  thirty 
miles  an  hour. 

A Poland  China  hog,  weighing  1,300  pounds, 
was  exhibited  at  the  World’s  Fair  in  Chicago. 
He  was  34  months  old,  measured  8 feet  9 inches 
from  the  tip  of  his  snout  to  the  root  of  his  tail, 
7 feet  6 inches  around  the  body,  16  inches 
around  the  foreleg  and  was  raised  entirely  on 
barley,  wheat  and  oats. 

The  largest  bird  is  the  condor.  Condors  with 
wings  that  spread  22  feet  have  been  found  in 
the  Andes.  The  smallest  bird  is  a Brazilian 
humming-bird,  weighing  but  5 grains  and  only 
a little  larger  than  a common  honey-bee.  The 
swiftest  bird  is  the  kestrel,  or  sparrow-hawk.  It 
has  been  known  to  make  100  miles  an  hour. 
The  bird  of  greatest  endurance  is  the  albatross. 
One  has  been  known  to  follow  a ship  for  sixty- 
four  days  without  once  being  seen  to  rest  on  the 
water. 

The  largest  refracting  telescope  in  the  world 
was  presented  by  Charles  T.  Yerkes  to  the 
University  of  Chicago,  in  1893.  It  has  a lens 
40  inches  in  diameter.  The  column  and  head 
of  cast  iron  rise  to  a height  of  43  feet  and 
weigh  50  tons.  The  tube  is  of  steel,  64  feet 
long,  and  52  inches  in  diameter  at  the  center, 
tapering  towards  the  ends.  Its  weight  is  6 
tons.  The  total  weight  of  the  telescope  is  75 
tons.  Cost  $250,000.  The  lens  of  the  telescope 
at  Lick  Observatory  is  36  inches  in  diameter. 
The  largest  reflector  is  that  of  Lord  Boss  in 
England,  72  inches. 


90 


SOME  BIG  THINGS 


The  most  extensive  history  is  that  of  Gibbon. 
It  covers  the  events  of  the  world  for  1,200  years. 

The  creature  most  tenacious  of  life  is  the 
common  sea  polyp.  One  may  be  cut  in  two, 
and  two  creatures  are  the  result.  One  may  be 
slit  lengthwise  into  half  a dozen  sections,  mak- 
ing as  many  animals.  They  may  be  turned 
inside  out  and  enjoy  themselves  just  as  well  as 
before;  if  two  be  divided  and  placed  end  to  end, 
the  result  will  be  a monster  having  a head  at 
each  end  of  its  body. 

The  most  pernicious  winds  are  the  samiels 
or  hot  winds  of  Egypt.  They  come  from  the 
deserts  to  the  southwest  and  bring  with  them 
infinite  quantities  of  fine  dust,  which  penetrates 
even  the  minutest  crevice.  The  thermometer 
often  rises  to  125  during  their  continuance,  and 
thousands  of  human  beings  have  been  known  to 
perish  from  suffocation  in  the  fiery  blast.  It 
was  one  of  these  samiels  that  destroyed  the 
army  of  Sennacherib.  Alexander  the  Great 
nearly  lost  his  whole  force  in  another,  and  the 
army  of  Cambyses  was  utterly  annihilated. 

Height  of  monuments,  spires,  etc.:  New 
Tower  of  London,  1,154  feet;  Eiffel  Tower, 
Paris,  984  feet;  Washington  Monument,  555 
feet;  Cathedral  of  Cologne,  511  feet;  Cathedral 
of  Rouen,  482  feet;  City  Hall,  Philadelphia, 
546|  feet;  St.  Stephen’s  Cathedral,  Vienna,  470 
feet;  Cathedral  of  Strasburg,  468  feet;  Pyramid 
of  Cheops,  450  feet  (original  488) ; St.  Peter’s, 
Rome,  448  feet;  King  Shafra’s  Pyramid,  447 
feet;  Notre  Dame,  Antwerp,  442  feet;  Cathedral 
of  Amiens,  France,  422  feet;  Cathedral  of 
Salisbury,  England,  404  feet;  San  Francisco 
City  Hall,  400  feet;  Torazzo  Tower,  Italy,  396 
feet;  Cathedral  of  Florence,  Italy,  387  feet;  St. 
Paul’s,  London,  365  feet;  Hotel  de  Ville, 
Brussels,  364  feet ; Cathedral  of  Milan,  355  feet ; 
St.  Patrick’s,  New  York,  328  feet;  Bartholdi 
Statue,  324  feet;  Cathedral  of  Bremen,  324  feet; 
Asinelli  Tower,  Italy,  321  feet;  Cathedral  of 
Norwich,  England,  315  feet;  Board  of  Trade, 
Chicago,  303  feet ; Lincoln  Cathedral,  England, 
300  feet;  Trinity  Church,  New  York,  284  feet. 

The  Capitol  building  at  Washington,  D.C.,  is 
the  largest  building  in  the  United  States.  The 
corner-stone  was  laid  December  18,  1793,  by 
President  Washington,  assisted  by  other  Masons. 
It  was  partially  destroyed  by  the  British  in 
1814.  The  present  dome  was  begun  in  1855 
and  finished  in  1863.  The  flag  of  the  United 
States  first  floated  from  it  December  12,  1863. 
The  cost  of  the  entire  building  has  been  some- 
thing over  $13,000,000.  Its  length  is  715  feet 
4 inches;  width,  324  feet.  It  covers  3§  acres 
of  ground.  The  distance  from  the  ground  to 
the  top  of  the  dome  is  307 \ feet;  diameter  of 
the  dome,  135J  feet — making  fifth  as  to  size 
with  the  greatest  domes  of  the  world. 


The  most  wonderful  clock  is  that  in  Stras- 
burg Cathedral. 

The  coldest  place  in  the  world  is  the  region 
about  the  mouth  of  the  McKenzie  River,  in 
British  America.  The  thermometer  there  has 
been  known  to  sink  to  70  degrees  below  zero. 

The  highest  monolith  in  the  world  is  an 
obelisk  at  Karnak,  in  Egypt,  near  Luxor.  The 
monument  was  erected  by  Hatasu,  a queen  who 
reigned  1600  B.C.  It  is  120  feet  long  and  its 
weight  is  about  400  tons. 

The  greatest  fire  was  that  of  Chicago,  1871; 
17,450  buildings  burned,  200  persons  killed, 
98,500  made  homeless.  Loss  $200,000,000.  In  all 
21,000  acres  of  land  were  burned  over,  the  path 
of  the  fire  having  an  extreme  length  of  three 
and  three-quarter  miles,  and  over  a mile  in 
width.  The  Chicago  fire  swept  over  an  area  of 
125  acres  every  hour  from  start  to  finish.  It 
destroyed  the  homes  of  100  people  every 
minute.  The  loss  in  property  was  $1,000,000 
every  five  minutes.  Seventeen  houses  every 
minute.  If  all  the  buildings  burned  were 
placed  end  to  enddhey  would  make  an  unbroken 
line  150  miles  long. 

The  most  extensive  mines  in  the  world  are 
those  of  Freiburg,  Saxony.  They  were  begun 
in  the  twelfth  century,  and  in  1835  the  galleries, 
taken  collectively,  had  reached  the  unprece- 
dented length  of  123  miles.  A new  gallery, 
begun  in  1838,  had  reached  a length  of  eight 
miles  in  1878.  The  deepest  perpendicular 
mining  shaft  in  the  world  is  located  at  Prizil- 
ram,  Bohemia.  It  is  a lead  mine;  it  was  begun 
1832.  January,  1880,  it  was  3,280  feet  deep. 
The  deepest  coal  mine  in  the  world  is  near 
Tourney,  Belgium;  it  is  3,542  feet  in  depth, 
but,  unlike  the  lead  mine  mentioned  above,  it  is 
not  perpendicular.  The  deepest  rock-salt  bore 
in  the  world  is  near  Berlin,  Prussia;  it  is  4,185 
feet  deep.  The  deepest  hole  ever  bored  into 
the  earth  is  the  artesian  well  at  Potsdam,  which 
is  5,500  feet  in  depth.  The  deepest  coal  mines 
in  England  are  the  Dunkirk  collieries  of  Lan- 
cashire, which  are  2,824  feet  in  depth.  The 
deepest  coal  shaft  in  the  United  States  is  located 
at  Pottsville,  Pa.  In  1885  it  had  reached  a 
depth  of  1,576  feet.  From  this  great  depth  400 
cars,  holding  four  tons  each,  are  hoisted  daily. 
The  deepest  silver  mine  in  the  United  States  is 
the  Yellow  Jacket,  one  of  the  great  Comstock 
system  at  Virginia  City,  Nevada;  the  lower  levels 
are  2,700  feet  below  the  hoisting  works.  The 
Anaconda  mine,  Butte,  Montana,  is  the  richest 
in  the  world,  rivaling  and  outstripping  the 
Comstock  mines  in  value  of  output.  Originally 
bought  in  1879  for  $75  and  a mule,  it  cannot 
now  be  bought  at  any  price.  Being  in  private 
hands,  it  has  not  made  the  stir  that  other  mines 
have.  The  ore  is  silver  and  copper. 


SOME  BIG  THINGS 


91 


The  highest  building  in  the  world,  not 
counting  the  iron  towers  and  the  Washington 
monument,  is  the  Philadelphia  City  Hall,  the 
height  of  which  from  pavement  to  top  of  tower 
measures  546 J feet.  The  height  of  the  cathedral 
of  Cologne  from  the  pavement  to  the  top  of  the 
cupola  is  511  feet.  It  is  511  feet  long,  exactly 
the  same  as  the  height,  and  231  feet  wide.  It 
was  begun  August  15th,  1248,  and  was  pro- 
nounced finished  August  14th,  1880,  over  600 
years  after  the  corner-stone  was  laid. 

The  largest  plank  ever  made  was  exhibited 
by  California  at  the  World’s  Fair  of  1893 — 
redwood,  5 in.  thick;  12|  feet  long;  16|r  feet 
wide.  There  was  also  shown  a section  of  red- 
wood tree  14  feet  in  diameter  and  475  years 
old.  Washington  exhibited  a log  24  feet  long 
and  7 feet  in  diameter,  and  a sectional  speci- 
men of  a fir-tree  610  years  of  age.  Oregon 
produced  a section  of  tide  land  spruce  9|  feet 
in  diameter,  over  300  years  old.  Cuba  exhibited 
a rosewood  log  20  feet  long,  5 feet  wide  and  18 
inches  thick.  The  State  of  Washington 
exhibited  a gigantic  fir  mast  250  feet  high. 

The  great  pyramid  of  Cheops  is  the  largest 
permanent  structure  of  any  kind  ever  erected 
by  the  hand  of  man.  Its  original  dimensions 
at  the  base  were  764  feet  square,  and  its  per- 
pendicular height  in  the  highest  point  488  feet; 
it  covers  four  acres,  one  rood  and  twenty-two 
perches  of  ground,  and  has  been  estimated  by 
an  eminent  English  architect  to  have  cost  not 
less  than  £30,000,000.  Internal  evidence  proves 
that  the  great  pyramid  was  begun  about  the 
year  2170  B.C.,  about  the  time  of  the  birth  of 
Abraham.  It  is  estimated  that  about  5,000,000 
tons  of  hewn  stone  were  used  in  its  construction, 
and  the  evidence  points  to  the  fact  that  these 
stones  were  brought  a distance  of  about  700 
miles  from  quarries  in  Arabia. 

The  corner-stone  of  the  Washington  monu- 
ment, the  highest  in  the  world,  was  laid  July  4, 
1848.  Work  progressed  steadily  for  about  six 
years,  until  the  funds  of  the  monumental  society 
became  exhausted.  At  that  time  the  monument 
was  about  175  feet  high.  From  1854  until 
1879  nothing  to  speak  of  was  done  on  the 
building.  In  the  year  last  above  named  Con- 
gress voted  an  appropriation  of  $200,000  to 
complete  the  work.  From  that  time  forward 
work  progressed  at  a rapid  rate  until  December 
6,  1884,  when  the  aluminum  apex  was  set  at 
555  feet  5 J inches  from  the  foundation  and  the 
work  declared  finished.  The  foundation  is 
146 1 feet  square;  number  of  stones  used  above 
the  130-foot  level,  9,163;  total  weight  stone 
used  in  work,  81,120  tons. 

The  largest  suspension  bridge  is  that  between 
Brooklyn  and  New  York;  the  entire  length  is 
5,980  feet;  main  span  1,595  J feet.  The  highest 


natural  bridge  in  the  world  is  at  Rockbridge, 
Va.,  being  200  feet  from  the  bottom  of  the  arch. 
The  largest  stone  bridge  on  earth  is  that 
finished  in  May,  1885,  at  Lagang,  China. 
Chinese  engineers  had  sole  control  of  its  con- 
struction. It  crosses  an  arm  of  the  China  Sea, 
is  nearly  six  miles  in  length,  is  composed 
entirely  of  stone,  and  has  300  arches,  each  70 
feet  high.  The  largest  truss  iron  bridge  in  the 
world  crosses  the  Firth  of  Tay,  Scotland.  It  is 
18,612  feet  in  length  and  composed  of  eighty- 
five  spans.  The  longest  wooden  bridge  in  the 
world  is  that  crossing  Lake  Ponchartrain,  near 
New  Orleans,  La.  It  is  a trestle-work  twenty- 
one  miles  in  length.  The  highest  bridge  in 
the  United  States  is  over  Kinzina  Creek,  near 
Bradford,  Pa.  It  was  built  in  1882,  has  a total 
span  of  2,051  feet  and  is  301  feet  above  the 
creek  bed. 

The  largest  ship  ever  built  was  the  Great 
Eastern.  Work  on  the  giant  vessel  was  com- 
menced in  May,  1854.  She  was  successfully 
launched  January  13,  1858.  The  launching 
alone  occupied  the  time  from  November '3, 1857, 
until  the  date  above  given.  Her  first  trip  of 
any  consequence  was  made  to  New  York  in 
1859-60.  The  largest  ships  now  afloat  are  the 
Campania  and  her  duplicate,  the  Lucania,  both 
belonging  to  the  Cunard  line.  The  following- 
figures  show  the  relative  sizes: 

Campania  Great 

and  Lucania.  Paris.  Teutonic.  Eastern. 


Length 620  627  565  630 

Beam 65  63  57.6  82 

Draught 32  29  26  31 


Horse  power. 30,000  20,100  17,000  7,650 

Tonnage  ....  17,000  10,500  9,686  20,000 

The  largest  cannon  in  the  world  was  exhib- 
ited by  Krupp  at  the  Columbian  Exposition, 
and  left  as  a gift  to  the  city  of  Chicago.  It 
weighs  120.40  tons,  and  the  carriage  weighs  150 
tons  additional.  Length  of  gun,  46  feet;  17- 
inch  bore.  This  gun  throws  a projectile 
5 feet  long  and  weighing  2,500  pounds  a dis- 
tance of  twenty  miles,  and  has  pierced  steel 
plates  two  feet  thick  at  a distance  of  nine  miles. 
The  cost  of  a single  cartridge  is  $1,200. 

“ Liberty,”  Bartholdi’s  statue,  presented  to 
the  United  States  by  the  French  people  in  1885, 
is  the  largest  statue  ever  built.  Its  conception 
is  due  to  the  great  French  sculptor  whose  name 
it  bears.  It  is  said  to  be  a likeness  of  his 
mother.  Eight  years  of  time  were  consumed  in 
the  construction  of  this  gigantic  brazen  image. 
Its  weight  is  440,000  pounds,  of  which  146,000 
pounds  are  copper,  the  remainder  iron  and 
steel.  The  major  part  of  the  iron  and  steel  was 
used  in  constructing  the  skeleton  frame-work 
for  the  inside.  The  mammoth  electric  light 
held  in  the  hand  of  the  giantess  is  305  feet 
above  tide-water.  The  height  of  the  figure  is 


NAMES  AND  THEIK  MEANING 


152 J feet ; the  pedestal  91  feet,  and  the  founda- 
tion 52  feet  and  10  inches.  Forty  persons  can 
find  standing-room  within  the  mighty  head, 
which  is  14J  feet  in  diameter.  A six-foot  man 
standing  on  the  lower  lip  could  hardly  reach 
the  eyes.  The  index  finger  is  eight  feet  in 
length  and  the  nose  3|  feet.  The  Colossus  of 
Rhodes  was  a pigmy  compared  with  this  latter 
day  wonder. 

The  largest  and  grandest  temple  of  worship 
in  the  world  is  the  St.  Peter’s  Cathedral  at 
Rome.  It  stands  on  the  site  of  Nero’s  circus,  in 
the  northwest  part  of  the  city,  and  is  built  in 


the  form  of  a Latin  cross.  The  total  length  of 
the  interior  is  612|  English  feet;  transept,  446 J 
feet;  height  of  nave,  152 J feet;  diameter  of 
cupola,  193  feet;  height  of  dome  from  pavement 
to  top  of  cross,  448  feet.  The  great  bell  alone 
without  the  hammer  or  clapper  weighs  18,600 
pounds,  or  over  9 J tons.  The  foundation  was 
laid  in  1450  A.D.  Forty-three  popes  lived  and 
died  during  the  time  the  work  was  in  progress. 
It  was  dedicated  in  the  year  1826,  but  not 
entirely  finished  until  the  year  1880.  The  cost, 
in  round  numbers,  is  set  down  at  870,000,000. 
Michael  Angeio  was  the  architect. 


Names  and  Their  fleaning 


* 


Abbbeviations:  Br .,  British.  C.,  Celtic.  D .,  Dutch.  E .,  English . F.,  French.  Ga.,  Gaelic. 
Ger.,  German.  Gr .,  Greek.  H.,  Hebrew.  I.,  Italian.  Ir.,  Irish.  L.,  Latin . P.,  Punic.  S.,  Saxon.  Sp ., 
Spanish.  Syr .,  Syriac. 

CHRISTIAN  NAMES  OF  MEN 


AARON  (H.),  a mountain,  or  lofty.  Abel 
( H. ) , vanity.  Abraham  (£T.),  the  father 
of  many.  Absalom  (FI.),  the  father  of  peace. 
Adam  (IT.),  red  earth.  Adolphus  (S.),  happi- 
ness and  help.  Adrian  (L. ),  one  who  helps. 
Alan  (C.),  harmony;  or  Slavonic , a hound. 
-Albert  (S.),  all  bright.  Alexander  ( Gr .), 
a helper  of  men.  Alfred  ( S .),  all  peace. 
Alonzo,  form  of  Alphonso,  q.  v.  Alphonso 
(Ger.),  ready  or  willing.  Ambrose  (Gr.), 
immortal.  Amos  (FI.),  a burden.  Andrew 
( Gr. ),  courageous.  Anthony  (L. ),  flourishing. 
Archibald  (Ger.),  a bold  observer.  Arnold 
(Ger.),  a maintaiuer  of  honor.  Arthur  (Br. ), 
a strongman.  Augustus,  Augustin  ( L .),  vener- 
able, grand. 

ALDWTN  (Ger.),  a bold  winner.  Bar- 
dulph  ( Ger.),  a famous  helper.  Barnaby 
(IT.),  a prophet’s  son.  Bartholomew  (IT.), 
the  son  of  him  who  made  the  waters  to 
rise.  Beaumont  (F.),  a pretty  mount.  Bede 
(&),  prayer.  Benjamin  (IT.),  the  son  of  a 
right  hand.  Bennet  ( L .),  blessed.  Bernard 
(Ger.),  bear’s  heart.  Bertram  (Ger.),  fair, 
illustrious.  Bertrand  (Ger.),  bright  raven. 
Boniface  ( L. ) , a well-doer.  Brian  ( F. ) , having 
a thundering  voice. 

eADWALLADER  (Br.),  valiant  in  war. 

Caesar  ( L .),  adorned  with  hair.  Caleb 
(H.).  a dog.  Cecil  ( L .),  dim-sighted.  Charles 
(Ger.),  noble-spirited.  Christopher  (Gr.), 
bearing  Christ.  Clement  (L.),  mild-temp- 
ered.  Conrad  (Ger.),  .able  counsel.  Con- 
stantine (L.),  resolute.  Cornelius  (L.),  mean- 
ing uncertain.  Crispin  ( L .),  having  curled 
locks.  Cuthbert  ( S .),  known  famously. 


AN  (IT.),  judgment.  Daniel  (IT.),  God 
is  judge.  David  (IT.),  veil-beloved. 
Denis  (Gr.),  belonging  to  the  God  of  wine. 
Douglas  ( Ga .),  dark  gray.  Duncan  (S.), 
brown  chief.  Dunstan  (S.),  most  high. 

DGAR  ( S .),  happy  honor.  Edmund  ( S .), 
happy  peace.  Edward  (S.),  happy  keeper. 
Edwin  (S.),  happy  conqueror.  Egbert  (S. ), 
ever  bright.  Elijah  (IT.),  God  the  Lord. 
Elisha  (TT. ),  the  salvation  of  God.  Emmanuel 
(IT.),  God  with  us.  Enoch  (H.\  dedicated. 
Ephraim  (H. ) , fruitful.  Erasmus  ( Gr. ) , lovely, 
worthy  to  be  loved.  Ernest  (Ger.),  earnest, 
serious.  Esau  (H.),  hairy.  Eugene  (Gr.), 
noble,  well-born.  Eustace  (Gr.),  standing 
firm.  Evan,  or  Ivan  (Br.),  the  same  as  John. 
Everard  (Ger.),  well  reported.  Ezekiel  (Ft.), 
the  strength  of  God. 

FELIX  (L.),  happy.  Ferdinand  (Ger.), 
pure  peace.  Fergus  (S.),  manly  strength. 
Francis  (Ger.),  free.  Frederic  (Ger.),  rich 
peace. 

ABRIEL  (FI.),  the  strength  of  God. 
Geoffrey  (Ger.),  joyful.  George  (Gr. ), 
a husbandman.  Gerard  (S.),  all  toward- 
liness.  Gideon  (FI.),  a breaker.  Gilbert  (S.), 
bright  as  gold.  Giles  (Gr.),  a little  goat. 
Godard  (Ger.),  a godly  disposition.  Godfrey 
(Ger.),  God’s  peace.  Godwin  (Ger.),  victori- 
ous in  God.  Griffith  (Br.),  having  great  faith. 
Guy  (F. ),  a leader. 

TJT ANNIBAL  (P.),  a gracious  lord.  Harold 
(S.),  a champion.  Hector  (Gr.),  a 
stout  defender.  Henry  (Ger.),  a rich  lord. 
Herbert  (Ger.),  a bright  lord.  Hercules  (Gr.), 
the  glory  of  Hera,  or  Juno.  Hezekiah  (FI.), 


NAMES  AND  THEIR  MEANING 


93 


cleaving  to  the  Lord.  Horace  (I/.),  meaning 
uncertain.  Horatio  (/.),  worthy  to  bo  beheld. 
Howell  ( Br .),  sound  or  whole.  Hubert  (Ger.), 
a bright  color.  Hugh,  or  Hugo  (D.),  high, 
lofty.  Humphrey  ( Ger .),  domestic  peace. 
TGNATIUS  ( L .),  fiery.  Ingram  (Ger.),  of 
-t  angelic  purity.  Isaac  (IT.),  laughter. 

JABEZ  (IT.),  one  who  causes  pain.  Jacob 
(H.),a  supplanter.  James,  or  Jacob  (H.), 
beguiling.  Joab  (H.),  fatherhood.  Job  ( IT. ), 
sorrowing.  Joel  ( H .),  acquiescing.  John 
(IT. ),  the  grace  of  the  Lord.  Jonah  (H. ),  a 
dove.  Jonathan  ( H .),  the  gift  of  the  Lord. 
Joscelin  (Ger.),  just.  Joseph  ( H .),  addition. 
Joshua  ( H .),  a savior.  Josiah  or  Josias  (H.), 
the  fire  of  the  Lord.  Julius  ( L .),  soft-haired. 
AMBERT  (S.),  a fair  lamb.  Lancelot 
(Sp.),  a little  lance.  Laurence  (L.), 
crowned  with  laurels.  Lazarus  (IT.),  desti- 
tute of  help.  Leonard  (Ger.),  like  a lion. 
Leopold  (Ger.),  defending  the  people.  Lewis 
or  Louis  (F.),  the  defender  of  the  people. 
Lionel  (L.),  a little  lion.  Llewellin  (Br.),  like 
a lion.  Llewellyn  (C.),  lightning.  Lucius 
(L.),  shining.  Luke  (Gr.),  a wood  or  grove. 
ANFRED  (Ger.),  great  peace.  Mark 
(L.),  a hammer.  Martin  (L.),  martial. 
Matthew  (H.),  a gift  or  present.  Maurice 
(L.),  sprung  of  a Moor.  Meredith  (Br.),  the 
roaring  of  the  sea.  Michael  (H.),  who  is  like 
God  ? Morgan  ( Br. ) , a mariner.  Moses  (H.), 
drawn  out. 

KATHANIEL  (H.),  the  gift  of  God.  Neal 
(F.),  somewhat  black.  Nicholas  (Gr.), 
victorious  over  the  people.  Noel  (F.),  belong- 
ing to  one’s  nativity.  Norman  (F.),  one  born 
in  Normandy. 

OBADIAH  (H.),  the  servant  of  the  Lord. 

Oliver  ( L .),  an  olive.  Orlando  (T.), 
counsel  for  the  land.  Orson  ( L .),  a bear. 
Osmund  ( S .),  house  peace.  Oswald  (S.),  ruler 
of  a house.  Owen  (Br.),  well  descended. 


fATRICK  (L.),  a nobleman.  Paul  (L.), 
small,  little.  Paulinus  (L.),  little  Paul. 
Percival  (F.),  a place  in  Prance.  Percy 
(Eng.),  adaptation  of  “pierce  eye.”  Peregrine 
( L .),  outlandish.  Peter  (Gr.),  a rock  or  stoue. 
Philip  (Gr.),  a lover  of  horses.  Phineas  (H.), 
of  bold  countenance. 

ALPH,  contracted  from  Randolph,  or 
Randal,  or  Ranulph  (S.),  pure  help. 
Raymond  (Ger.),  quiet  peace.  Reuben  (H.), 
the  son  of  vision.  Reynold  (Ger.),  a lover 
of  purity.  Richard  (S.),  powerful.  Robert 
(Ger.),  famous  in  counsel.  Roderick  (Ger.), 
rich  in  fame.  Roger  (Ger.),  strong  counsel. 
Roland  or  Rowland  (Ger. ),  counsel  lor  the  land. 
Rollo,  form  of  Roland,  q.  v.  Rufus  (L.),  red- 
dish. 

AMSON  (H.),  a little  son.  Samuel  (IT.), 
heard  by  God.  Saul  (H.),  desired. 
Sebastian  (Gr.),  to  be  reverenced.  Seth  (H.), 
appointed.  Silas  (L.),  sylvan  or  living  in 
the  woods.  Simeon  (H. ),  hearing.  Simon 
(H.),  obedient.  Solomon  (H.),  peaceable. 
Stephen  (Gr.),  a crown  or  garland.  Swithin 
(£.),  very  high. 

HE013ALD  (S.),  bold  over  the  people. 
Theodore  (Gr.),  the  gift  of  God.  Theo- 
dosius (Gr.),  given  of  God.  Theophilus  (Gr.), 
a lover  of  God.  Thomas  (IT.),  a twin.  Timo- 
thy (Gr.),  a -fearer  of  God.  Titus  (Gr.), 
meaning  uncertain.  Toby,  or  Tobias  (H. ),  the 
goodness  of  the  Lord. 

VALENTINE  (L.),  powerful.  Victor  (L.), 
conqueror.  Vincent  (L.),  conquering. 
Vivian  (L.),  living. 

X/\J ALTER  (Ger.),  a conqueror.  Walwin 
(Ger.),  a conqueror.  Wilfred  (-S’.),  bold 
and  peaceful.  William  ( Ger. ),  defending  many. 

3ACCHEUS  (Syr.),  innocent.  Zachary 
(IT.),  remembering  the  Lord.  Zebrdee 
(Syr.),  having  an  inheritance.  Zechariah  (H.), 
remembered  of  the  Lord.  Zedckiah  (IT.),  the 
justice  of  the  Lord. 


CHRISTIAN  NAMES  OF  WOMEN 


ADA  (Ger.),  same  as  Edith,  q.  v.  Adela 
(Ger.),  same  as  Adeline,  q.  v.  Adelaide 
(Ger.),  same  as  Adeline,  q.  v.  Adeline  (Ger.), 
a princess.  Agatha  (Gr.),  good.  Agnes 
(Ger.),  chaste.  Alethea  (Gr.),  the  truth. 
Althea  (Gr.),  hunting.  Alice,  Alicia  (Ger.), 
noble.  Alma  (L.),  benignant.  Amabel  ( L .), 
lovable.  Amy,  Amelia  (F.),  a beloved. 
Angelina  ( Gr. ),  lovely,  angelic.  Anna,  or  Anne 
(H.),  gracious.  Arabella  (L.),  a fair  altar. 
Aureola  ( L .),  like  gold.  Aurora  ( L .),  morning 
brightness. 

ARBARA  (T.),  foreign  or  strange.  Bea- 
trice (L.),  making  happy.  Bella  (I.), 


beautiful.  Benedicta  (L.),  blessed.  Bernice 
(Gr.),  bringing  victory.  Bertha  (Gr.),  bright 
or  famous.  Bessie,  short  form  of  Elizabeth, 
q.  v.  Blanche  (F.),  fair.  Bona  (L.),  good. 
Bridget  (Tr.),  shining  bright. 

AMILLA  (L. ),  attendant  at  a sacrifice. 
Carlotta  (I.),  same  as  Charlotte,  q.  v. 
Caroline,  feminine  of  Carolus,  the  Latin  of 
Charles,  noble-spirited.  Cassandra  (Gr.),  a 
reformer  of  men.  Catherine  (Gr.),  pure  or 
clean.  Cecilia  (L.),  from  Cecil.  Charity  ( Gr. ), 
love,  bounty.  Charlotte  (F.),  all  noble.  Chloe 
(Gr.),  a green  herb.  Christina  (Gr.), belong- 
ing to  Christ.  Cicely,  a corruption  of  Cecilia, 


94 


NAMES  AND  THEIR  MEANING 


q.  v.  Clara  (L.),  clear  or  bright.  Clarissa 
(L.),  clear  or  bright.  Constance  ( L .),  con- 
stant. 

AGMAR  ( Ger .),  joy  of  the  Danes.  De- 
borah (H. ),  a bee.  Diana  ( Gr .),  Jupi- 
ter’s daughter.  Dorcas  ( Gr .),  a wild  roe. 
Dorothea  or  Dorothy  ( Gr .),  the  gift  of  God. 
DITH  (S.),  happiness.  Eleanor  (S.),  all 
fruitful.  Eliza,  Elizabeth  (H.),  the  oath 
of  God.  Ellen,  another  form  of  Helen,  q.  v. 
Emily,  corrupted  from  Amelia.  Emma(Ger.), 
a nurse.  Esther,  Hester  (H. ),  a star.  Eudoia 
(Gr  .),  prospering  in  the  way.  Eudora  (Gr.), 
good  gift.  Eudosia  (Gr.),  good  gift  or  well- 
given.  Eugenia  (F.),  well-born.  Eunice  (Gr), 
fair  victory.  Eva  or  Eve  (H. ),  causing  life. 

FANNY,  diminutive  of  Frances,  q.v.  Fenella 
(Gr.),  bright  to  look  on.  Flora  (L.), 
flowers.  Florence  (L.),  blooming,  flourishing. 
Frances  (Ger.),  free. 

©ERTRUDE  (Ger.),  all  truth.  Grace  (L.), 
favor. 

AGAR  (H.),  a stranger.  Hadassah  (H.), 
form  of  Esther,  q.  v.  Hannah  (H.), 
gracious.  Harriet  (Ger.),  head  of  the  house. 
Helen  or  Helena  (Gr.),  alluring.  Henrietta, 
fern,  and  dim.  of  Henry,  q.  v.  Hephzibali 
( H .),  my  delight  is  in  her.  Hilda  (Ger.), 
warrior  maiden.  Honora  (L.),  honorable.  Hul- 
dah  (H.),  a weazel. 

IDA  (Ger.),  Godlike.  Inez,  Agnes.  Isabel 
(Sp.),  fair  Eliza. 

JANE,  or  Jeanne,  fern,  of  John,  q.  v.  Janet, 
Jeannette,  little  Jane.  Jemima  (H.),  a 
dove.  Joan  (H.),fem.  of  John,  q.  v.  Joanna 
or  Johanna,  form  of  Joan,  q.  v.  Joyce  (F.), 
pleasant.  Judith  (H.),  praising.  Julia,  Juliana, 
feminine  of  Julius,  q.  v. 

ATHERINE,  form  of  Catherine,  q.  v. 
Keturah  ( H .),  incense.  Kezsiah  (H. ), 

cassia. 

AURA  ( L .),  a laurel.  Lavinia  (L.),  of 
Latium.  Letitia  ( L .),  joy  of  gladness. 
Lilian,  Lily  (L. ),  a lily.  Lois  (Gr.),  better. 
Louisa  (Ger.),  fern,  of  Louis,  q.  v.  Lucretia 
(L. ),  a chaste  Roman  lady.  Lucy  (L.),  femi- 
nine of  Lucius.  Lydia  (Gr.),  descended  from 
Lud. 

MABEL  (L.),  lovely  or  lovable.  Madel- 
ine, form  of  Magdalen,  q.  v.  Mag- 


dalen (Syr.),  magnificent.  Margaret  (Gr.), 
a pearl.  Maria,  Marie,  forms  of  Mary,  q.  v. 
Martha  (H. ),  bitterness.  Mary  (H.),  bitter. 
Matilda  ( Ger. ).  a lady  of  honor.  Maud  ( Ger. )« 
form  of  Matilda,  q.  v.  May  ( L .),  month  of 
May,  or  dim.  of  Mary,  q.  v.  Mercy  (Eng.), 
compassion.  Mildred  (S.),  speaking  mild. 
Minnie,  dim.  of  Margaret,  q.  v. 

KAOMI  (H.),  alluring.  Nest  (Br.),  the 
same  as  Agnes.  Nicola  (Gr.),  feminine 
of  Nicholas.  Nora,  dim.  of  Honora. 

OLIVE,  Olivia  (L. ),  an  olive.  Olympic  (Gr. ), 
heavenly.  Ophelia  (Gr.),  a serpent. 

fARNELL,  or  Petronilla,  little  Peter.  Pa- 
tience ( L .),  bearing  patiently.  Paulina 
(L.),  feminine  of  Paulinus.  Penelope  (Gr.), 
a weaver.  Persis  (Gr.),  destroying.  Phil- 
adelphia (Gr.),  brotherly  love.  Philippa 
(Gr.),  feminine  of  Philip.  Phoebe  (Gr.),  the 
light  of  life.  Phyllis  (Gr.),  a green  bough. 
Polly,  variation  of  Molly,  dim.  of  Mary,  q.  v. 
Priscilla  (L.),  somewhat  old.  Prudence  (L.), 
discretion . Psyche  (Gr.),  the  soul. 

ACHEL  (H.),  a lamb.  Rebecca  ( H .),  fat 
or  plump.  Rhoda  (Gr.),  a rose.  Rosa 
or  Rose  (L.),  a rose.  Rosalie  or  Rosaline 
(L. ),  little  rose.  Rosalind  (L.),  beautiful 
as  a rose.  Rosabella  (I.),  a fair  rose.  Rosa- 
mond ( S .),  rose  of  peace.  Roxana  (Per.), 
dawn  of  day.  Ruth  (H.),  trembling,  or 
beauty. 

ABINA  (L.),  sprung  from  the  Sabines. 
Salome  (£T.),  perfect.  Sapphira  (Gr.), 
like  a sapphire  stone.  Sarah  (H.),  a princess. 
Selina  (Gr.),  the  moon.  Sibylla  (Gr.),  the 
counsel  of  God.  Sophia  (Gr.),  wisdom.  Soph- 
ronia  (Gr.),  of  a sound  mind.  Susan,  Susanna 
(H.),  a lily. 

ABITHA  (Syr.),  a roe.  Temperance  (L.), 
moderation.  Theodosia  (Gr.),  given  by 
God.  Tryphena  (Gr.),  delicate.  Tryphosa 
(Gr.),  delicious. 

LRIOA  (Ger.),  rich.  Ursula  ( L .),  a she 
bear. 

ICTORIA  ( L .),  victory.  Vida,  (Erse), 
• feminine  of  David. 

WALBURGA  (/S'.),  graeious.  t Winifred 
(S. ),  winning  peace. 

ENOBIA  (Gr.),  the  life  of  Jupiter. 


In  1552  books  on  geometry  and  astronomy  It  is  an  error  to  suppose  that  the  lion  is 
wore  destroyed  in  England  as  savoring  of  stronger  than  the  tiger.  Dr.  Haughton  has 
magic.  proved  that  the  strength  of  the  lion  in  the  fore- 

The  academy  took  its  name  from  that  of  a ~ limbs  is  only  69.9  per  cent,  of  that  of  the  tiger, 
shady  grove  outside  the  walls  of  Athens,  where  and  the  strength  of  his  hind-limbs  only  65.9  per 
Plato  and  his  disciples  were  accustomed  to  walk  cent.  Five  men  can  easily  hold  down  a lion, 
B.  C.  678.  but  it  requires  nine  men  to  control  a tiger. 


Railroads  and  Transportation 

lii 


TWENTY  POINTS  ON  AMERICAN 
RAILROADING. 

1.  There  are  in  the  United  States  168,402.74 
miles  of  railway — -about  half  the  mileage  of  the 
world.  2.  The  estimated  cost  is  $9,000,000,000. 
3.  The  number  of  people  employed  by  American 
railways  is  more  than  1,000,000.  4.  The  fastest 

time  made  by  a train  is  422  6-10  miles  in  7 
hours  23  minutes  (443  minutes),  one  mile 
being  made  in  47  11-29  seconds,  on  the  West 
Shore  Railroad,  New  York.  5.  The  cost  of  a 
high-class  eight- wheel  passenger  locomotive  is 
about  $8,500.  6.  The  longest  mileage  operated 

by  a single  system  is  that  of  the  Atchison, Topeka 
& Santa  Fe — about  8,000  miles.  7.  The  cost 
of  a palace  sleeping-car  is  about  $15,000,  or 
$17,000  if  “vestibuled.”  8.  The  longest  rail- 
way bridge  span  in  -the  United  States  is  the 
Cantilever  span  in  Poughkeepsie  bridge — 548 
feet.  9.  The  highest  railroad  bridge  in  the 
United  States  is  the  Kinzua  viaduct  on  the  Erie 
road — 305  feet  high.  10.  The  first  locomotive 
in  the  United  States  was  built  by  Peter  Cooper. 
11.  The  road  carrying  the  largest  number  of 
passengers  is  the  Manhattan  Elevated  Railroad, 
New  York— 525,000  a day,  or  191,625,000 
yearly.  12.  The  average  daily  earning  of  an 
American  locomotive  is  about  $100.  13.  The 

longest  American  railway  tunnel  is  the  Hoosac, 
on  the  Fitchbnrgh  railway — 4|  miles.  14.  The 
average  cost  of  constructing  a mile  of  railroad 
at  the  present  time  is  about  $30,000.  15.  The 

first  sleeping-car  was  used  upon  the  Cumber- 
land Valley  Railroad  of  Pennsylvania;  from 
1836  to  1848.  16.  The  chances  of  fatal  acci- 

dent in  railway  travel  are  very  slight — one 
killed  in  ten  million.  Statistics  show  more  are 
killed  by  falling  out  of  windows  than  in  rail- 
way accidents.  17.  The  line  of  railway  extend- 
ing farthest  east  and  west  is  the  Canadian 
Pacific,  running  from  Quebec  to  the  Pacific 
Ocean.  18.  A steel  rail,  with  average  wear, 
lasts  about  eighteen  years.  19.  The  road 
carrying  the  largest  number  of  commuters  is  the 
Illinois  Central  at  Chicago — 4,828,128  commu- 
tation fares  in  1887.  20.  The  fastest  time 

made  between  Jersey  City  and  San  Francisdo  is 
3 days,  7 hours,  39  minutes  and  16  seconds. 
Special  theatrical  train,  June,  1876. 


TRAIN  MANAGEMENT. 

“ Standard  Code.” 

A train  while  running  must  display  two 
green  flags  by  day  and  two  green  lights  by 
night,  one  on  each  side  of  the  rear  of  the  train. 

After  sunset,  or  when  obscured  by  fog  or 
other  cause,  must  display  headlight  in  front  and 
two  red  lights  in  rear. 

Two  green  flags  by  day  and  two  green  lights 
by  night,  displayed  in  the  places  provided  for 
that  purpose  on  the  front  of  an  engine,  denote 
that  the  train  is  followed  by  another  train  run- 
ning on  the  same  schedule  and  entitled  to  the 
same  time-table  rights  as  the  train  carrying  the 
signals. 

Two  white  flags  by  day  or  two  white  lights 
by  night,  carried  in  the  same  manner,  denote 
that  the  train  is  an  extra. 

A blue  flag  by  day  and  a blue  light  by  night, 
placed  on  the  end  of  a car,  denotes  that  car 
inspectors  are  at  work  under  or  about  the  car 
or  train  and  that  it  must  not  be  coupled  to  or 
moved  until  the  blue  signal  is  removed. 

COLORED  FLAG  OR  LANTERN  SIGNALS— 
TORPEDOES. 

“Standard  Code.” 

Red  signifies  danger. 

Green  signifies  caution,  go  slowly. 

White  signifies  safety. 

Green  and  white  signifies  stop  at  flag  stations 
for  passengers  or  freight. 

One  cap  or  torpedo  on  rail  means  stop  im- 
mediately. 

Two  caps  or  torpedoes  on  rail  means  reduce 
speed  immediately  and  look  out  for  danger 
signal. 

LOCOMOTIVE  WHISTLE  SIGNALS. 

Just  one  long  blast  on  the  whistle, this 

style, 

Is  a sign  of  nearing  town, 

A railroad  crossing  or  junction,  maybe, 

And  this  — , the  brakes  whistled  down. 

Two  long are  just  the  reverse  of 

the  last, 

And  this the  engine’s  reply 


95 


96 


RAILROADS  AVND  TRANSPORTATION 


When  word  from  the  conductor  to  stop, — 

A sort  of  cheerful  “Aye!  Aye!” 

These  three  — will  show 

when  the  train  comes  apart. 

This means  two  different  things: 

That  the  train  will  back,  or  asks  you  to  note 
Some  special  signal  it  brings. 

These  four r 1 belong 

to  the  flagman  alone, 

And  these are  meant  for  the  crew; 

But  this  one , when  cross- 

ing a road  at  grade, 

More  nearly  interests  you. 

Five  short  ones say  to  the  flag- 

man on  guard, 

“Look  out  for  a rear  attack!” 

And  a lot  like  this that  a 

heedless  cow 

Or  a deaf  man  is  on  the  track! 

1).  B.  Barnard. 

SWINGING  LAMP  SIGNALS. 

1.  A lamp  swung  across  the  track  is  the 
signal  to  stop.  2.  A lamp  raised  and  lowered 
vertically  is  the  signal  to  move  ahead.  3.  A 
lamp  swung  vertically  in  a circle  across  the 
track,  when  the  train  is  standing,  is  the  signal 
to  move  back.  4.  A lamp  swung  vertically  in 
a circle  at  arm’s  length  across  the  track,  when 
the  train  is  running,  is  the  signal  that  the  train 
has  parted. 


1 2 


directions  given  above,  will  indicate  th9  same 
signal  as  given  by  a lamp. 


STEAMBOATING. 


The  first  idea  of  steam  navigation  was  con- 
tained in  a patent  obtained  in  England  by  Hulls, 
in  1736. 

Fitch  experimented  in  steam  navigation  on 
the  Delaware  river  in  1783-4. 

Oliver  Evans  was  the  next  experimenter  in 
steam  navigation  in  1785-6. 

Ramsey  was  also  an  experimenter  in  Virginia 
in  steam  navigation  in  1787. 

W.  Symington  made  a trial  on  the  Forth  and 
Clyde  with  a small  but  rudely  constructed  model 
of  a steamer  in  1789. 

Chancellor  Livingston  built  a steamer  on  the 
Hudson  in  1797. 

The  first  experiment  in  steamboating  on  the 
Thames,  England,  was  in  1801. 

Fulton  built  the  steamer,  the  North  River, 
and  in  1807  made  the  passage  up  the  Hudson 
River  to  Albany  from  New  York  in  33  hours  — 
the  first  steam  navigation  on  record. 

Fulton  built  the  Orleans  at  Pittsburg,  the 
first  steamer  on  Western  rivers.  It  was  com- 
pleted and  made  the  voyage  to  New  Orleans, 
2,000  miles,  in  1811. 

Mr.  Symington  repeated  his  experiments  on 
the  Thames  with  success  in  1802. 

The  first  vessels  of  Europe  commenced  plying 
on  the  Clyde  in  1812. 

The  Savannah,  the  first  steamer  to  cross  the 
ocean,  was  of  350  tons  burden,  and  sailed  from 
Savannah,  Ga.,  July  15,  1819. 

Capt.  Johnson  was  paid  £10,000,  or  $5 0,000, 
for  making  the  first  steam  voyage  to  India. 
The  voyage  was  made  on  the  steamer  Enter- 
prise, which  sailed  from  Falmouth,  England, 
Aug.  16,  1825. 

The  first  war  steamer  was  built  in  England 
in  1838. 

CAPACITY  OF  A TEN-TON  FREIGHT  CAR. 


Whisky 

Salt 

Lime 

Flour 

Eggs 

Flour 

Cattle 

Hogs 

Sheep 

Lumber,  green 
Lumber,  dry . . 

Barley 

Wheat 

Apples 

Corn 

Potatoes 

Oats 

Bran 


60  barrels 

70  “ 

70  “ 

90  “ 

130  to  160  “ 

200  sacks 

. . . 18  to  20  head 
...50  to  60  “ 

. . . 80  to  100  « 

6,000  feet 

10,000  “ 

300  bush. 

340  « 

370  “ 

400  “ 

430  “ 

680  “ 

......1,000  “ 


ALMANAC  predictions  can  be  nothing  but 
conjecture,  the  earth’s  subjection  to 
many  unknowable  and  undeterminable 
forces  rendering  such  calculations  impossible. 
It  is  practicable,  however,  by  the  following 


rules,  drawn  from  actual  results  during  very 
many  years  and  applied  with  due  regard  to  the 
subjects  of  solar  and  lunar  attraction  with  refer- 
ence to  this  planet,  to  foresee  the  kind  of  weather 
most  likely  to  follow  the  moon’s  change  of  phase : 


Prognostications. 


If  New  Moon,  First  Quarter,  Full  Moon 
or  Last  Quarter  happens 

In  Summer. 

In  Winter. 

Between  midnight 

and 

2 

A.  M. 

Fair (land  2) 

Frost,  unless  wind  is  S.  W.  (7) 

tt 

2 

tt 

4 

tt 

Cold  and  showers . . . 

Snow  and'  stormy. 

t( 

4 

it 

6 

ti 

Rain 

Rain. 

ki 

6 

it 

8 

tt 

Wind  and  rain 

Stormy. 

tt 

8 

it 

10 

tt 

Changeable 

Cold  rain  if  wind  W.,  snow  if  E. 

tt 

10 

12 

tt 

Frequent  showers  ( 3 ) 

Cold  and  high  wind. 

tt 

12 

it 

2 

P.  M. 

Very  rainy (4) 

Snow  or  rain. 

tt 

2 

tt 

4 

tt 

Changeable 

Fair  and  mild. 

tt 

4 

it 

6 

tt 

Fair 

Fair. 

tt 

6 

ti 

8 

tt 

Fair  if  wind  N.  W. . . 

Fair  and  frosty  if  wind  N.  or  N.  E. 

u 

8 

tt 

10 

tt 

Rainy  if  S.,  or  S.  W. 

Rain  or  snow  if  S.  or  S.  W. 

tt 

10 

tt 

midnight 

Fair 

Fair  and  frosty. 

Observations. — 1.  The  nearer  the  moon’s 
change,  first  quarter,  full  and  last  quarter  to 
midnight , the  fairer  will  be  the  weather  during 
the  next  seven  days. 

2.  The  space  for  this  calculation  occupies 
from  ten  at  night  till  two  next  morning. 

3.  The  nearer  to  midday  or  noon  the  phase 
of  the  moon  happens,  the  more  foul  or  wet 
weather  may  be  expected  during  the  next  seven 
days. 

4.  The  space  for  this  calculation  occupies 
from  ten  in  the  forenoon  to  two  in  the  after- 
noon. These  observations  refer  principally  to 
summer,  though  they  affect  spring  and  autumn 
in  the  same  ratio. 

5.  The  moon’s  change,  first  quarter,  full  and 
last  quarter  happening  during  six  of  the  after- 
noon hours,  i.  e.,  from  four  to  ten,  may  be  fol- 
lowed by  fair  weather,  but  this  is  mostly 
dependent  on  the  wind , as  is  noted  in  the  table. 

6.  Though  the  weather,  from  a variety  of 
irregular  causes,  is  more  uncertain  in  the  latter 
part  of  autumn,  the  whole  of  winter  and  the 
beginning  of  spring,  yet,  in  the  main,  the  above 
observations  will  apply  to  these  periods  also. 

7.  To . prognosticate  correctly,  especially  in 
those  cases  where  the  wind  is  concerned,  the 
observer  should  be  within  sight  of  a vane  where 
the  four  cardinal  points  of  the  compass  are  cor- 
rectly placed. 


Certain  phenomena  in  the  air  and  peculiari- 
ties of  birds  have  long  been  known  to  indicate 
a change  in  the  weather.  Many  years  ago  the 
learned  Dr.  Jenner  embodied  these  in  verse,  in 
reply  to  an  invitation  from  a friend  with  whom 
he  had  planned  an  excursion  the  following  day. 
It  covers  about  all  that  is  known  to-day  upon 
that  branch  of  the  subject: 

The  hollow  winds  begin  to  blow, 

The  clouds  look  black,  the  glass  is  low; 
The  soot  falls  down,  the  spaniels  sleep, 
And  spiders  from  their  cobwebs  peep. 

Last  night  the  sun  went  pale  to  bed. 

The  moon  in  halos  hid  her  head ; 

The  boding  shepherd  heaves  a sigh, 

For,  see,  a rainbow  spans  the  sky; 

The  walls  are  damp,  the  ditches  smell, 
Closed  is  the  pink-eyed  pimpernel. 

Hark ! how  the  chairs  and  tables  crack, 

Old  Betty’s  joints  are  on  the  rack; 

Loud  quack  the  ducks,  the  peacocks  cry, 
The  distant  hills  are  looking  nigh. 

How  restless  are  the  snorting  swine, 

The  busy  flies  disturb  the  kine; 

Low  o’er  the  grass  the  swallow  wings, 

The  cricket,  too,  how  sharp  he  sings; 
Puss,  on  the  hearth,  with  velvet  paws, 

Sits,  wiping  o’er  her  whiskered  jaws. 
Through . the  clear  stream  the  fishes  rise, 
And  nimbly  catch  th’  incautious  flies; 


98 


WIND  AND  WEATHER  SIGNALS 


The  glow-worms,  numerous  and  bright, 
Illum’d  the  dewy  dell  last  night; 

At  dusk  the  squalid  toad  was  seen 
Hopping  and  crawling  o’er  the  green; 
The  whirling  wind  the  dust  obeys, 

And  in  the  rapid  eddy  plays; 

The  frog  has  changed  his  yellow  vest, 
And  in  a russet  coat  is  dressed. 

Though  June,  the  air  is  cold1  and  still; 


The  blackbird’s  mellow  voice  is  shrill; 
My  dog,  so  alter’d  is  his  taste, 

Quits  mutton  bones,  on  grass  to  feast; 
And  see  yon  rooks,  how  odd  their  flight; 
They  imitate  the  gliding  kite, 

And  seem  precipitate  to  fall — 

As  if  they  felt  the  piercing  ball. 

’Twill  surely  rain,  I see  with  sorrow: 

Our  jaunt  must  be  put  off  to-morrow. 


WIND  AND  WEATHER  SIGNAIsS 


The  new  system  of  weather  signals  was  intro- 
duced by  the  United  States  Signal  Office  of  the 
War  Department  in  1887,  and  has  since  been  in 
use  at  all  the  stations  of  the  service.  The  flags 
adopted  for  this  purpose  are  four  in  number, 
and  of  the  form  and  dimensions  indicated 
below : 


No.  1. 
White  Flag . 


No.  2. 
Blue  Flag. 


Clear  or  fair 
weather. 


Rain 
or  snow. 


No. 


3. 


No.  4. 


Black  Triangular 
Flag . 


Temperature 

signal. 


White  Flag  with 
black  square  in 
center. 


Cold  wave. 


Number  1,  white  flag,  six  feet  square,  indi- 
cates clear  or  fair  weather.  Number  2,  blue  flag, 
six  feet  square,  indicates  rain  or  snow.  Number 
3,  black  triangular  flag,  four  feet  at  the  base 
and  six  feet  in  length,  always  refers  to  tempera- 
ture; when  placed  above  numbers  1 or  2 it 
indicates  warmer  weather;  when  placed  below 
numbers  1 or  2 it  indicates  colder,  weather; 
when  not  displayed,  the  indications  are  that  the 
temperature  will  remain  stationary,  or  that  the 
change  in  temperature  will  not  vary  five  degrees 
from  the  temperature  of  the  same  hour  of  the 


preceding  day.  Number  4,  white  flag,  six  feet 
square,  with  black  square  in  center,  indicates 
the  approach  of  a sudden  and 
decided  fall  in  temperature. 

This  signal  is  usually  ordered 
at  least  twenty-four  hours  in 
advance  of  the  cold  wave.  It 
is  not  displayed  unless  a tem- 
perature of  forty -five  degrees, 
or  lower,  is  expected.  When 
number  4 is  displayed,  number 
3 is  always  omitted. 

When  displayed  on  poles, 
the  signals  are  arranged  to  read 
downwards  ; when  displayed 
from  horizontal  supports,  a 
small  streamer  is  attached  to 
indicate  the  point  from  which 
the  signals  are  to  be  read. 

Interpretation  of 
Displays. 

No.  1,  alone,  indicates  fair  weather,  stationary 
temperature. 

No.  2,  alone,  indicates  rain  or  snow,  station- 
ary temperature. 

No.  1,  with  No.  3 below  it, 
indicates  fair  weather,  colder. 

No.  2,  with  No.  3 above  it, 
indicates  warmer  weather,  rain 
or  snow. 

No.  1,  with  No.  4 below  it, 
indicates  fair  weather,  cold 
wave. 

No.  3,  with  Nos.  1 and  2 
below  it,  as  shown  in  illustration, 
indicates  warmer,  fair  weather, 
followed  by  rain  or  snow. 

No.  4,  followed  by  Nos.  2,  1 
and  3,  in  the  order  given,  indi- 
cates the  approach  of  a cold 
wave,  to  be  succeeded  by  rain  or 
snow  — this,  in  turn  to  be  fol- 
lowed by  fair  weather  and  colder 
temperature. 


Example. 

ii] 

□ 

F 

Cold  wave , 
followed  by 
rain  or  snow , 
succeeded  by 
fair  weather; 
colder. 


Example. 


□ 


Warmer , 
fair 
weather , 
followed 
by  rain  or 
snow. 


WIND  AND  WEATHER  SIGNALS 


99 


Storm,  Cautionary  and  Wind- 
Direction  Signals. 

A red  flag  with  a black  center  indicates  that 
the  storm  is  expected  to  be  of  marked  violence. 
A yellow  flag  with  a white  center  indicates 
that  the  winds  expected  will  not  be  so  severe, 
but  well-found;  seaworthy  vessels  can  meet 
them  without  danger.  The  red  pennant  indi- 
cates easterly  winds,  that  is,  from  the  northeast 


to  south  inclusive,  and  that  generally  the  storm 
center  is  approaching.  If  above  cautionary  or 
storm-signal,  winds  from  northeast  quadrant  are 
more  probable;  below,  winds  from  southeast 
quadrant.  The  white  pennant  indicates  westerly 
winds;  that  is,  from  north  to  southwest  inclu- 
sive, and  that  generally  the  storm  center  has 
passed.  If  above  cautionary  or  storm-signal, 
winds  from  northeast  quadrant  are  more  proba- 
ble; if  below , winds  from  southwest  quadrant. 

The  Climates  of  the  United  States. 

Mean  annual  temperature,  Fahrenheit,  at 
places  named. 


Alabama  

Alaska 

Arizona 

Arkansas 

California 

Colorado 

Connecticut 

Dakota 

Delaware 

Dist.  Columbia.  . . . 

Florida 

Georgia 


Mobile 

Sitka 

Tucson 

Little  Rock . . 
San  Francisco 

Denver 

Hartford  .... 
Fort  Randall  . 
Wilmington . . 
Washington  . 
Jacksonville  . 
Atlanta 


66° 

46 
69 
63 
55 
48 
50 

47 
53 
55 
69 
58 


Idaho  

Illinois 

Indiana 

Indian  Territory  . . 

Iowa 

Kansas 

Kentucky 

Louisiana 

Maine 

Maryland 

Massachusetts  .... 

Michigan 

Minnesota 

Mississippi 

Missouri 

Montana 

Nebraska 

Nevada 

New  Hampshire . . . 

New  Jersey 

New  Mexico 

New  York 

North  Carolina  . . . 

Ohio 

Oregon 

Pennsylvania 

Rhode  Island 

South  Carolina  . . . 

Tennessee 

Texas  

Utah 

Vermont 

Virginia 

Washington 

West  Virginia  .... 

Wisconsin 

Wyoming 


Fort  Boise 

Springfield 

Indianapolis 

Fort  Gibson 

Des  Moines 

Leavenworth 

Louisville 

New  Orleans 

Augusta 

Baltimore 

Boston 

Detroit 

St.  Paul 

Jackson  

St.  Louis 

Helena 

Omaha ' 

C’p  Winfield  Scott. . . 

Concord 

Trenton 

Santa  Fe 

Albany 

Raleigh 

Columbus 

Portland 

Harrisburg 

Providence 

Columbia 

Nashville 

Austin 

Salt  Lake  City 

Montpelier 

Richmond 

Steilacoom 

Romney 

Madison 

Fort  Bridger 


52° 

50 

51 
60 
49 
51 

56 
69 

45 

54 

48 

47 

42 
64 

55 

43 

49 

50 

46 
53 

51 

48 
59 
53 

53 

54 
48 
62 
58 
67 

52 
43 

57 

51 

52 
45 
41 


Time  Difference  Between  the  City  of 
New  York  and  the  Principal 
Foreign  Cities. 


Faster  than  New  York. 


H.  M. 

Antwerp 5 13 

Berlin 5 50 

Bremen 5 31 

Brussels 5 14 

Buenos  Ayres  . . 1 02 

Calcutta 10  50 

Constantinople  . 6 53 

Dublin 4 31 

Edinburgh  ....  4 43 

Geneva 5 21 

Hamburg 5 36 

Liverpool 4 44 

London 4 56 

Madrid 4 42 


H.  M. 

Melbourne  ....  9 14 

Paris 5 02 

Rio  de  Janeiro.  2 03 

Rome 5 46 

St.  Petersburg.  6 57 
Valparaiso  ....  10 

Vienna 6 01 

Slower  than  New  York. 

Canton 11  31 

Havana 33 

Hong  Kong  . . .11  27 
Mexico,  City  of . 1 40 

Panama 12 

Vera  Cruz 1 29 

Yokohama  ....  10  45 


Actual  New  York  mean  time  is  given. 


Rise  of  Famous  Americans 

' ■ — ■ — 


ALVINZA  HAYWOOD,  the  retired  San 
Francisco  millionaire,  was  in  youth  a 
farmer’s  “ bound  boy  ” in  Northern  New 
York,  and  received  at  21  $100  and  a “freedom 
suit  ” as  his  start  in  life. 

John  Shults,  the  millionaire  baker  and  horse- 
man, of  Brooklyn,  began  life  as  a working 
baker. 

Jay  Gould  was  a poor  country  boy,  never 
even  learning  a trade,  but  he  had  a genius  for 
“ swapping  ” and  management. 

Andrew  Carnegie  was  a telegraph  messenger. 
Thomas  A.  Edison  was  a telegraph  operator 
in  the  days  when  wages  were  smaller  than  they 
are  now. 

John  Boach  came  penniless  to  New  York  at 
the  age  of  14  and  got  work  in  an  iron  foundry. 

Andrew  Kinsella  served  the  Brooklyn  Eagle 
as  office  boy  and  rose  to  be  its  editor. 

Joseph  Pulitzer  came  to  this  country  with 
neither  money  nor  knowledge  of  English,  and 
at  one  time  acted  as  coachman. 

Amos  Cummings  and  John  Russell  Young, 
like  Horace  Greeley,  began  newspaper  work  at 
the  printer’s  case. 

C.  P.  Huntington  was  a poor  boy  in  Connecti- 
cut. 

W.  D.  Howells  was  a printer  in  Ohio  when  a 
boy. 

Erastus  Wiman  began  life  in  poverty  in 
Canada. 

John  D.  Rockefeller  was  a poor  boy  in  Ohio. 
Old  Joe  Brown,  of  Georgia,  began  life  in 
poverty. 

Uncle  Philetus  Sawyer,  of  Michigan,  many 
times  a millionaire,  began  life  with  his  “ time,” 
generously  presented  him  by  his  father  when  he 
was  17. 

Mark  Twain,  the  author  and  millionaire,  was 
a Mississippi  pilot. 

Lucy  Larcom  was  a cotton  mill  hand  in  her 
early  years. 

Andrew  D.  Baird,  of  Brooklyn,  a big  stone- 
cutter, began  life  with  hammer  and  chisel. 

Professor  Brown,  the  Boston  metaphysician, 
was  a truck  driver. 

Asa  Gray,  the  Harvard  botanist,  was  a poor 
farmer’s  boy  in  Oneida  County.  Senator 


McPherson,  of  New  Jersey,  had  the  same 
humble  but  promising  start  in  fife. 

Cardinal  Gibbons  was  a poor  Irish  immigrant 
who  served  as  a clerk  in  his  youth. 

Caricaturists  Kepler  and  Nast  were  both 
poor  immigrant  boys. 

J.  Q.  A.  Ward,  the  sculptor,  was  a raw  Ohio 
farm  lad. 

Elihu  B.  Washburne  was  a farm  lad  and 
printer’s  devil. 

Jim  McWilliams,  the  Detroit  millionaire, 
began  life  as  a clerk  in  a hardware  store. 

John  W.  Mackay  was  an  apprentice  in  a 
shipyard,  and  went  west  with  the  gold-hunters. 

Cyrus  McCormick,  the  inventor  of  the  reaper, 
thought  the  thing  out  while  he  was  using  his 
sickle  and  cradle  on  his  father’s  little  farm. 

James  G.  Fair  was  born  in  Ireland  and  went 
to  California,  beginning  as  a miner  with  shovel 
and  pick. 

Jerry  Rusk  went  west  to  grow  up  with  the 
country,  and  took  up  a farm. 

George  William  Childs  left  school  at  10,  and 
was  an  errand  boy  in  a store  in  his  youth. 

Tom  Scott,  the  late  Pennsylvania  magnate, 
was  a choreboy  in  his  father’s  inn. 

Jay  Cooke  began  clerking  in  a store  when  he 
was  13.  F.  B.  Thurber  was  only  a year  older 
when  he  did  the  same. 

Matthias  Baldwin,  the  engine-builder,  was 
apprenticed  to  a jeweler  in  his  boyhood. 

Robert  Bonner  started  in  life  at  the  printer’s 
case  on  the  Hartford  Courant. 

James  Gordon  Bennett,  Sr.,  reached  Boston 
from  the  old  country  at  19  and  got  a job  in  a 
bookstore  when  he  had  been  two  days  without 
food. 

Russell  Sage  entered  a country  grocery  at 
ten  as  a clerk. 

A.  T.  Stewart  began  life  in  the  new  world  as 
a teacher  at  $300  a year. 

Elias  Howe  was  not  only  born  poor,  but 
stayed  poor  until  he  was  40. 

Leland  Stanford  literally  chopped  his  way  to 
the  law  by  cutting,  with  the  hired  help  of 
others,  2,000  cords  of  wood  when  he  was 
eighteen  years  of  age,  for  the  Mohawk  and 
Hudson  River  Railroad.  • 


“ In  this  theater  of  man’s  life  it  is  reserved  “ The  greater  the  soul  the  sadder  is  it  for  the 
only  for  God  and  angels  to  be  lookers-on.” — unutterable,  waste,  the  unending  pain  of  fife.” — 
Pythagoras.  Ouida. 

100 


n Dreast  and  hip, 
nd  finally  on  the  corded  riding  .bre^hes  and 
purred  boots.  Evidently  they  covetted  the 
oots. 

“Take  them,  gentlemen,”  said  Harewcrod 
areas tieally,  “and  I’ll  return  with  General 
;ellemare  to  show  him  how  my  boots  fit 
ou.” 

This  produced  its  effect;  the  Franc-tireurs 
rotested  that  they  cared  neither  foi^ General 
iellemare  nor  for  the  boots.  They  con- 
igned  General,  boots,  and  Harewood  himself 
a a livid  and  prophetic  future,  and  let  him 
o,  shotting  after  him  that  Flourens’  car- 
ineers  would  strip  him,  General  or  no  Gen- 
ral. 

This  was  pleasant  news  for  Hare-wood;  he 
ad  no  idea  that  Flourens’-  three  battalions 
rere  out.  With  a sudden  misgiving  he  drew 
ridle  and  looked  intently  ahead.  There  was' 
lOthing  to  see  but  s-wirling  sheets  of  snow, 
le  listened,  peering  into  the  gloom.  Suppose 
peyer  should  meet  him  here  alone? — or 
Juckhurst? 

He  gathered  the  bridle  nervously;  the  horse 
aoved  forward.  “Halt!  Qui  Vive!”  a voice 
roke  out  in  the  darkness. 

“France!”  cried  Harewood,  with  a sudden 
inking  of  the  heart.  Cloaked  and  shrouded 
nounted  figures  appeared  on  every  side, 


Curiosities  of  the  Bible.— 

The  following  Bible  curiosities  are  said  to 
h aye  been  gained  by  a study  of  the  good  book 
by  the  Prince  of  Granada,  heir  apparent  to  the 
Spanish  throne,  during  his  thirty-three  years' 
imprisonment  at  the  Place  of  Skulls  prison, 
Madrid: 

“In  the  Bible  the  word  Lord  is  found  1,853 
times,  the  word  Jehovah  6.855  times,  and  tfie 
word  reverence  but  once,  and  that  in  the  ninth 
verse  of  the  111th  Psalm.  The  eighth  verse 
of  the,  118t-h  Psalm  is  the  middle  verse  of 
the  Bible.  The  ninth  verse  of  the  seventh 
chapter  of  Esther  is  the  longest  verse.  The 
thirty-fifth  verse,  eleventh  chapter,  of  St. 
John  is  the  shortest.  In  the  107th  Psalm  four 
verses  are  alike,  the  eighth,  fifteenth,  twenty- 
first  and  thirty-first.  Each  verse  of  the  131st 
Psalm  ends  alike.  No  names  or  words  with 
more  than  six  syllables  are  found  in  the  Bible. 
The  thirty-seventh  chapter  of  Isaiah  and  the 
nineteenth  chapter  of  II.  Kings  are  alike. 
The  word  girl  occurs  once  in  the  Bible,  and 
that  in  the  third  verse  and  third  chapter  of 
Joel,  and  the  word  boy  but  once,  Zechariah 
viii.,  '5.  There  are  found  in  both  books  of  the 
Bible  3,586,483  letters  and  773,693  words.”— 
Presbyterian  Review. 


LIBRARY 
OF  THE 

UNIVERSITY  OF  ILLINOIS 


GEORGE  WASHINGTON. 

Engraved  from  the  origin)), 1 paint  ing,  by  Joseph  Wright, 
now  owned  by  Mr.  G.  L.  McKean,  Chicago. 


A Dictionary  of  Biography 


*2. 


EMBRACING  THE  EMINENT  PERSONAGES  OF  HISTORY 
AND  OF  OUR  OWN  TIMES 


ABBREVIATIONS:  Am .,  American.  Br.,  British.  Dan.,  Danish.  Eng.,  English.  FI.,  flourished. 

Fr.,  French.  Ger.,  German.  Gr.,  Greek.  Ir.,  Irish.  It.,  Italian,  Nor.,  Norwegian.  Port., 
Portuguese.  Prus .,  Prussian.  Rom.,  Roman.  Scot.,  Scottish.  Sp.,  Spanish.  Sw.,  Swedish. 

The  numbers  after  each  name  indicate  the  years  of  birth  and  death.  An  interrogation  mark  denotes  that  the  date 
is  doubtful.  After  the  names  of  the  Popes  the  first  date  indicates  time  of  accession  unless  otherwise  stated. 


“\\J HO?”  “When?”  “Where?”  “What?” 
V V These  four  questions,  to  be  precisely 
and  tersely  answered,  were  Horace  Greeley’s 
tests  of  the  value  of  information.  The  great 
journalist’s  rule  has  been  applied  to  this  depart- 
ment. It  would  be  impossible  to  give  here  the 
names  of  all  notabilities,  but  it  is  believed  that 
all  have  been  included  which  will  be  met  in  the 
ordinary  course  of  English  reading.  Appended 
to  the  names  of  the  more  prominent  historical 
characters  will  be  found  such  historical  data  as 
seemed  desirable  to  supplement  the  historical 
charts,  which  are  a special  feature  of  this  vol- 
ume. Particular  care  has  been  taken  to  include 
the  names  of  all  the  men  and  women  who  are 
making  the  history  of  to-day,  especially  of  our 
own  country.  This  will  be  particularly  appre- 
ciated by  those  who  fail  to  find  this  most 
important  information  in  the  cumbersome  many- 
volume  cyclopedias. 

ABBAS  PASHA,  1874-....,  khedive  of 

Egypt.  Abbas  I.  (the  Great),  1557-1628, 
shah  of  Persia.  Abbassides,  fl.  749-1258, 
famous  dynasty  of  Caliphs  at  Bagdad  and 
Damascus.  Abbey,  Edwin  Austin,  1852-...., 
Am.  artist.  Abbot,  George,  1562-1633,  Eng. 
prelate.  Abbot,  Rev.  Jacob,  1803-79,  Am. 
author.  Abbott,  John  Stevens  Cabot,  1805-77, 
Am.  historian.  Abd-el-Kader,  1807-83,  Emir 
of  Algeria.  Abdur  Rahman  Khan,  1845- . . . . , 
Emir  of  Afghanistan.  Abdul-Aziz,  1830-76, 
Sultan  of  Turkey.  Abdul  Hamid  II.,  1842- 
. . . . , Sultan  of  Turkey.  Abelard,  Pierre, 
1079-1142,  Fr.  orator  and  philosopher.  Aber- 
crombie, James,  1706-81,  Br.  general  in 
Am.  Abercrombie,  John,  1781-1844,  Scot, 
metaphysician.  Abercromby,  Sir  Ralph,  1734- 
1801,  Br.  general.  Aberdeen,  John  Campbell 
Hamilton  Gordon,  seventh  earl  of,  1847- . . . . , 
Br.  statesman;  governor-general  of  Canada. 
Abernethy,  John,  1764-1831,  Eng.  anato- 


mist. About,  Edmond,  1828-85,  Fr.  author. 
Abraham  (or  Abram),  born  about  2000  B.C., 
and  died  at  the  age  of  175,  Hebrew  prince 
and  patriarch.  Adair,  John,  1757-1840,  Am. 
general  and  statesman.  Adams,  Charles  Fran- 
cis, 1807-88,  Am.  statesman,  son  of.J.  Q.  A. ; 
negotiated  treaty  of  Geneva.  Adams,  John,  first 
vice-president  and  second  president  of  the  U.  S. ; 
one  of  the.  negotiators  of  the  treaty  of  peace 
with  Great  Britain,  1782;  defeated  by  Jeffer- 
son for  the  presidency  in  1800,  he  retired  to 
private  life.  Adams,  John  Quincy,  1768-1848, 
son  of  J.  A.,  sixth  president  of  the  U.  S.,  be- 
ing elected  by  the  House;  defeated  by  Jack- 
son  in  1828;  elected  to  the  House  in  1830, 
his  oratory  gained  for  him  the  title  “ Old  Man 
Eloquent;”  member  of  the  House  until  1848, 
in  which  year,  while  in  his  seat  at  the  Capitol, 
he  received  a stroke  of  paralysis,  which  caused 
his  death.  Adams,  Samuel,  1722-1803,  Gov- 
ernor of  Massachusetts;  one  of  the  popular 
leaders  of  the  Revolution ; signer  of  the  Dec- 
laration of  Independence.  Adams,  William 
Taylor  (Oliver  Optic),  1822-....,  Am.  story 
writer.  Addison,  Joseph,  1672-1719,  Eng. 
poet,  moralist  and  dramatist.  Adler,  Max, 
pen  name  of  C.  H.  Clark.  Adrian  I.,  pope 
from  772-95;  II.,  867-72;  III.,  884-5;  IV., 
1154-9;  V.,  1276,  died  same  year;  VI.,  1521-3. 
iEscmNES,  398-14  B.C.,  Athenian  Orator. 
iEscHYLUS,  525-456  B.C.,  first  great  tragic  poet 
and  founder  of  the  drama.  JEsop,  619?-564 
B.C.,  Gr.  fabulist;  a slave,  but  liberated  by 
his  master  on  account  of  his  talents.  JEtion, 
fl.  end  4th  century,  Gr.  painter.  Aeere, 
Denis  Auguste,  1793-1848,  archbishop  of 
Paris;  killed  during  the  insurrection  of  June, 
1848.  Aga,  Mohammed,  1734-97,  founder 
of  the  reigning  Persian  dynasty;  assassinated. 
Agamemnon,  ....?-....?,  generalissimo  of 
the  Gr.  forces  in  Trojan  war.  Agassiz,  Louis, 
1807-73,  Swiss  naturalist;  professor  at  Har- 
vard ; founded  museum  of  comparative  zoology, 
Cambridge.  Agatharchus,  fl.  480  B.C.,  Gr. 
painter.  Agricola,  Cnseus  Julius,  37-93,  Rom. 
general.  Agrippa,  Marcus  Vipsanius,  63-12 


102 


A DICTIONARY  OF  BIOGRAPHY 


B.C.,  Rom.  soldier  and  statesman.  Agrippina 
Augusta,  ....-60  A.D.,  mother  of  Nero; 
executed  by  order  of  Nero.  Aiken,  John, 
1747-1822,  Eng.  writer.  Ainsworth,  William 
Harrison,  1805-82,  Eng.  novelist.  Akbar, 
1542-1605,  most  illustrious  of  the  Mogul  em- 
perors. Akenside,  Mark,  1721-70,  Eng. 
physician,  poet  and  scholar.  Aladdin,  fl. 
1375,  son  of  Osman  and  organizer  of  the 
Janissaries.  Alaric,  350?-410,  king  of  the 
Visigoths.  Albani,  Madame,  1851-...., 
prima  donna;  wife  of  Ernest  Gye;  nee  Emma 
La  Jeunesse;  debut  at  Messina,  1870.  Albert, 
or  Albert  Francis,  Augustus  Charles  Emman- 
uel, Prince  of  Saxe-Coburg-Gotha,  1819-61, 
consort  of  Q.  Victoria.  Albert  Edward, 
Prince  of  Wales,  1841-....,  heir-apparent 
to  Br.  crown.  Alboin,  ....-573,  king  of 
the  Lombards.  Alboni,  Marietta,  1824- . . . . , 
It.  vocalist;  married  Count  Pepolo;  retired, 
1863.  Albuquerque,  Alfonso,  Marquis  de. 
1453-1515,  Portuguese  conqueror.  Alcibiades, 
450-404  B.C.,  Athenian  general.  Alcott,  Amos 
Bronson,  1799-1888,  Am.  philosopher  and 
teacher.  Alcott,  Louisa  May,  1833-88,  Am. 
authoress.  Aldrich,  Thomas  Bailey,  1836- . . . . , 
Am.  poet  and  novelist.  Alembert,  Jean  le 
Rond  d’,  1717-83,  Fr.  geometer.  Alexander 
(the  Great),  356-324  B.C.,  King  of  Mace- 
don;  taught  by  Aristotle;  ascended  the  throne 
of  Macedon  336,  destroyed  Thebes  and  was 
chosen  commander  of  the  Greeks  against  Persia; 
invaded  Asia  Minor  in  334,  defeating  Darius 
on  the  banks  of  the  Granicus;  in  333  he  almost 
annihilated  the  Persian  army  at  the  battle  of 
Issus;  cut  the  Gordian  knot  and  caused  the 
Ammonian  oracle  to  declare  him  the  son  of 
Jupiter  Ammon;  captured  Tyre  in  332,  and, 
having  invaded  Egypt,  founded  Alexandria; 
in  331  he  defeated  Darius  at  Arbela;  elated 
by  his  success,  he  claimed  the  homage  due  to  a 
god,  stabbing  his  foster-brother  Clitus  for  re- 
fusal to  pay  such  homage;  invaded  India  in 
327,  advancing  as  far  as  the  Hyphasis;  his 
death  is  said  to  have  been  caused  by  excessive 
drinking.  Alexander  I.,  1777-1825,  emperor 
of  Russia;  II.,  1818-81,  assassinated  by  Nihi- 
lists; III.,  1845-1894.  Alexander  I.,  Pope 
from  108  to  117;  II.,  1061-73;  III.,  1159-81; 
IV.,  1254-61;  V.,  1409-10;  VI.,  1492-1503. 
Alexander  I.,  ....-1124,  king  of  Scotland; 
II.,  1198-1249;  III.,  1241-86.  Alexander, 
William  (Lord  Stirling),  1726-83,  Am.  Rev- 
olutionary general.  Alfieri,  Vittorio,  1749- 
1803,  It.  poet.  Alfonso  XII.,  1857-85,  king 
of  Spain;  XIII.,  1886-....  Alfred  (the 
Great),  849?-901,  king  of  the  West  Saxons; 
one  of  the  greatest  and  noblest  of  Englishmen; 
established  schools  and  a system  of  police,  and 
founded  a navy.  Algardi,  Alessandro,  1600?- 


1654,  It.  sculptor,  Allen,  Ethan,  1737-89, 
Am.  Revolutionary  commander;  captured 
Ticonderoga  and  Crown  Point  in  1775  with 
only  eighty-three  men.  Allen,  Ira,  1751- 
brother  of  Ethan  A.  ; one  of  the  founders  of 
Vermont.  Allen,  William,  1784-1868,  Am. 
writer.  Allen,  William  Henry,  1784-1813, 
Am.  naval  commander.  Allibnoe,  Samuel 
Austin,  1816-89,  Am.  writer.  Allison, 
William  R.,  1829- . . . . , Am.  lawyer  and  states- 
man. Allston,  Washington,  1779-1843,  Am. 
painter.  Alma-Tadema,  Lawrence,  1836- . . . ., 
Dutch  painter;  resided  in  London  since  1873. 
Altgeld,  John  P.,  1847- . . . .,  governor  of  Illi- 
nois. Alva,  Fernando  Alvarez  de  Toledo,  Duke 
of,  1508-82,  Spanish  commander  in  Nether- 
lands; infamous  for  cruelty.  Ambrose,  Saint, 
340?-97,  one  of  the  fathers  of  the  church. 
Americus,  see  Vespucci.  Ames,  Fisher,  1758- 
1808,  Am.  orator  and  statesman.  Amherst, 
Jeffrey  (Lord  Amherst),  1717-97,  Br.  general 
and  field-marshal  and  governor  of  Virginia. 
Ammen,  Daniel,  1820  • . . . . , Am.  rear  admiral. 
Ampere,  Andre  Marie,  1775-1836,  Fr.  electri- 
cian and  natural  philosopher.  Anacreon,  B.C. 
560?-478,  Gr.  lyric  poet.  Anaxagoras,  B.C. 
500-428,  Gr.  philosopher;  “the  father  of  mod- 
ern science.”  Anaximander,  B.C.,  610-547,  Gr. 
philosopher.  Andersen,  Hans  Christian,  1805- 
75,  Dan.  author.  Anderson,  Maj.  Robert,  1805- 
61,  defender  of  Ft.  Sumter.  Anderson,  Mary, 
(Mme.  Navarro),  1859-....,  Am.  actress. 
Andrassy,  Julian,  Count,  1823-90,  Hungarian 
statesman.  Andre,  John,  1751-80,  Eng.  spy; 
hanged  for  connection  with  the  Arnold  treason. 
Andros,  Sir  Edmund,  1637-1714,  Br.  colonial 
governor  of  New  England.  Anne,  4664-1714, 
queen  of  England;  last  of  the  Stuarts. 
Anthony,  St.,  251-356?,  Egyptian  founder  of 
monachism.  Anthony,  Henry  B.,  1815-84, 
Am.  statesman.  Anthony  of  Padua,  St.,  1195- 
1231,  Franciscan  monk.  Anthony,  Susan 
Brownell,  1820- .... , Am.  “woman’s  rights” 
advocate.  Antigonus  (Cyclops),  B.C.  382?- 
301,  general  of  Alexander  the  Great.  Antis- 
thenes,  fl.  400  B.C.,  Gr.  philosopher;  founder 
of  the  Cynic  school.  Antoinette,  Marie,  1755- 
93,  queen  of  Louis  XVI.  of  France;  guillotined. 
Antonelli,  Giacomo,  1806-76,  It.  cardinal. 
Antonius,  Marcus  (Mark  Antony),  B.C.  93?- 
30,  Rom.  general  and  statesman.  Applegarth, 
Robert,  1831- . . . . , leader  of  the  workingmen 
of  England.  Aquinas,  Thomas,  Saint,  (the 
Angelic  Doctor),  1224-74,  theologian,  teacher 
and  writer;  member  of  the  order  of  St.  Dominic; 
the  greatest  of  the  schoolmen  of  the  middle  ages. 
Arabi  Pasha,  1834- . . . . , Egyptian  revolution- 
ist. Aram,  Eugene,  1704-59,  Eng.  scholar: 
executed  for  the  murder  of  one  Daniel  Clark, 
whom  he  is  said  to  have  killed  to  procure 


A DICTIONARY  OF  BIOGRAPHY 


103 


means  for  prosecuting  his  studies;  chief  charac- 
ter in  one  of  Bulwer’s  novels.  Arbuthnot, 
John,  1675-1735,  Scot,  physician.  Archimedes, 

B. C.  287?-12,  Gr.  mathematician  and  natural 
philosopher;  founder  of  physics.  Argyll  (or 
Argyle),  Archibald  Campbell, eighth  earl,  1598- 
1661,  Scot.  Covenanter;  defeated  by  Montrose; 
executed  for  treason.  Argyll  (or  Argyle), 
George  Douglas  Campbell,  seventh  duke,  1823- 
. . . . , Eng.  statesman  and  author.  Ariosto, 
Ludovico,  1474-1533,  It.  poet.  Aristides,  B.C. 
....-468?,  Athenian  general  and  statesman. 
Aristophanes,  B.C.  444 ?-380 ?,  Gr.  comic  poet; 
his  genius  and  audacity  in  burlesque  have  never 
been  equaled.  Aristotle  (the  Stagirite),  B. 

C.  384-22,  Gr.  founder  of  analytic  philosophy. 
Arius,  255?-336?,  patriarch  of  Alexandria  and 
founder  of  the  Arian  schism.  Arkwright,  Sir 
Richard,  1732-92,  Eng.  manufacturer;  inventor 
of  the  spinning- jenny.  Arminius,  Hermann, 
B.C.  16-21  A.D.,  Ger.  hero;  defeated  the 
Romans  A.D.  9,  near  the  Lippe.  Arminius,. 
Jacobus  (Jacob  Harmen),  1560-1609,  Dutch 
founder  of  Arminian  theology.  Armour,  Philip 

D. ,  1832- . . . . , Am.  merchant  and  philanthropist. 
Armstrong,  John,  1709-79,  Scot,  poet  and  phy- 
sician. Armstrong,  John,  1758-1843,  Am.  sol- 
dier, statesman  and  writer.  Armstrong,  Le 
Roy,  1854- . . . . , Am.  novelist.  Armstrong, 
William  George,  Sir,  1810- . . . .,  Eng.  inventor 
(Armstrong  gun).  Arnaud,  Henri,  1641-1721, 
leader  of  the  Waldenses.  Arndt,  Ernst  Moritz, 
1769-1860,  Ger.  poet  and  writer.  Arnim,  Harry 
Carl  Eduard  von,  1824-79,  Ger.  diplomatist. 
Arnold,  Benedict,  1740-1801,  Am.  general  and 
traitor;  his  plot  to  deliver  West  Point  into  the 
hands  of  the  British  was  foiled  by  the  capture 
of  Major  Andre,  and  he  barely  escaped;  he  be- 
came a colonel  in  the  British  army.  Arnold 
oe  Brescia  (or  Arnaldo),  . . . .-1155,  It.  re- 
former and  orator.  Arnold,  Edwin,  1832- . . . . , 
Eng.  journalist  and  poet.  Arnold,  Matthew, 
1822-88,  Eng.  author,  poet  and  critic.  Arnold, 
Thomas,  1795-1842,  Eng.  historian.  Arnold 
von  Winkelried,  ....  -1386,  Swiss  patriot, 
who  broke  the  Austrian  phalanx  at  the  battle  of 
Sempach  by  throwing  himself  against  the  points 
of  their  spears.  Artemisia,  fl.  480  B.C., 
queen  of  Halicarnassus.  Artemisia,  fl.  350 
B.C.,  consort  of  Mausolus,  prince  of  Caria,  in 
whose  memory  she  erected  a tomb  numbered 
among  the  seven  wonders  of  the  world.  Arte- 
velde,  Jacob  van,  1300  ?-45,  leader  of  people  of 
Ghent.  Artevelde,  Philip  van,  son  of  J.  v.  A., 
1340-82,  leader  of  insurrection  in  Flanders. 
Arthur,  Chester  Allen,  1831-86,  twenty-first 
president  of  the  United  States;  born  at  St. 
Albans,  Vermont;  read  law,  was  admitted  to 
the  bar  and  began  practice  in  New  York  City ; 
1860,  quartermaster-general,  on  the  staff  of 


Gov.  Morgan;  1871,  collector  of  the  port  of 
New  York,  but  superseded,  1878,  by  Gen.  Mer- 
ritt; 1880,  nominated  for  vice-president  by  the 
Republicans  and  elected;  succeeded  to  the 
presidency  on  the  death  of  Garfield.  Arthur, 
Timothy  Shay,  1809-41,  Am.  author.  Ascham, 
Roger,  1515-68,  Eng.  scholar  and  author.  Ash- 
burton, Alexander  Baring,  Lord,  1774-1848, 
Eng.  diplomatist.  Aspasia  of  Miletus,  B.C. 
....-432?,  mistress  of  Pericles,  the  Athenian 
law  not  permitting  a citizen  to  marry  a 
foreigner;  Socrates  called  himself  one  of  her 
disciples.  Astor,  John  Jacob,  1763-1848,  Am. 
merchant,  native  of  Germany;  settled  in  New 
York  City  and  entered  the  fur  trade,  establish- 
ing trading  posts  in  the  northwest  as  far  as  the 
Pacific  and  founding  Astoria  in  1811;  he  made 
extensive  investments  in  real  estate,  and  when 
he  died  his  property  was  estimated  at  twenty 
millions.  Atahualpa,  ....  -1533,  last  inca  of 
Peru.  Athanasius,  296?-373,  Gr.  father  of  the 
church.  Athelstan,  895?-941,  king  of  Eng- 
land. Atkinson,  Edward,  1827-....,  Am. 
writer  on  political  economy.  Attila  (the 
Scourge  of  God),  . . . .-453,  king  of  the  Huns. 
Attucks,  Crispus,  . . . .-1770,  mulatto  leader  of 
mob  in  Boston  massacre.  Auber,  Daniel  Fran- 
cois Esprit,  1784-1871,  Fr.  composer,  Audu- 
bon, John  James,  1780-1851,  Am.  ornithologist; 
spent  many  years  in  studying  aud  illustrating 
from  life  the  birds  of  America.  Auerbach, 
Berthold,  1812-82,  Ger.  Jewish  author  and 
poet.  Augereau,  Pierre  Francois  Charles,  Due 
de  Castiglione,  1757-1816,  Fr.  general.  Augus- 
tine, Saint,  354-430,  Latin  father  of  the  church 
and  founder  of  Roman  Catholic  theology. 
Augustus  Caesar,  B.C.  63-A.D.  14,  first  em- 
peror of  Rome.  Aumale,  Henri  Eugene  Phil- 
ippe Louis  d’Orleans,  Due  d\  1822- . . . .,  Fr. 
general;  son  of  King  Louis  Philippe.  Aure- 
lianus,  212-75,  Rom.  emperor.  Aurelius 
Antoninus,  Marcus  (Marcus  Aurelius),  121-80, 
Rom.  emperor  and  philosopher.  Aurung-Zebe, 
1618-1707,  emperor  of  Hindostan.  Ausonius, 
310-94  ?,  Latin  poet.  Austen,  Jane,  1775-1817, 
Eng.  author.  Austin,  Saint,  fi.  597,  the  apostle 
of  England.  Austin,  Stephen  F.,  ...  .-1836, 
founded  the  first  colony  in  Texas.  Avellaneda, 
Nicolas,  1836- . . . . , president  Argentine  Re- 
public. Avicenna,  980-1037,  Arabian  physi- 
cian. Aytoun,  William  Edmondstoune,  1813- 
65,  Scot.  poet. 

BABER,  Mohammed,  1483?- 1530,  founder 
of  the  Mogul  empire  in  India.  Baccio 
della  Porta  ( Fra  Bartolommeo  di  San 
Marco),  1469-1517,  Italian  painter,  member 
of  the  order  of  St.  Dominic.  Bach,  Johann 
Sebastian,  1685-1750,  Ger.  composer  and 
director;  founder  of  modern  music.  (“The 


104 


A DICTIONARY  OF  BIOGRAPHY 


Nativity.”)  Bacon,  Francis,  Baron  Verulam, 
Viscount  St.  Albans  (Lord  Bacon),  1561- 
1626,  Eng.  statesman,  jurist  and  philosopher, 
and  father  of  experimental  philosophy;  from 
him  dates  the  origin  of  all  industrial  science. 
Son  of  Sir  Nicholas  Bacon,  keeper  of  the  great 
seal  under  Elizabeth;  studied  at  Trinity 
College,  and  at  15  began  to  oppose  the  phil- 
osophy of  Aristotle;  called  to  the  bar,  and 
made  queen’s  counsel  at  28;  solicitor-general, 
1607;  judge  of  the  marshal’s  court,  1611; 
attorney-general,  1613;  lord  keeper,  1617;  lord 
high  chancellor,  1619;  charged  with  bribery 
and  corruption  in  Parliament,  1621,  he  pleaded 
guilty  (some  say  to  save  the  king),  and  was 
sentenced  to  pay  a fine  of  £40,000,  and  to  be 
imprisoned  during  the  royal  pleasure;  he 
regained  his  liberty  after  two  days’  imprison- 
ment, his  fine,  too,  being  remitted  by  King 
James,  who  also  allowed  him  a pension;  he 
spent  the  rest  of  his  life  in  retirement,  diligently 
pursuing  the  study  of  literature  and  science. 
The  belief  that  Bacon  is  the  author  or  at  least 
the  principal  author  of  the  plays  attributed  to 
Shakespeare  has  of  late  years  found  many 
adherents.  It  is  certain  that  unusual  mystery 
attaches  to  his  life  and  record  as  well  as  to  that 
of  his  brother  Anthony.  The  reader  is  referred 
to  Hepworth  Dixon’s  “Personal  History  of 
Francis  Bacon”  and  Mrs.  Henry  Pott’s  remark- 
able work,  “Francis  Bacon  and  his  Secret 
Society.”  Bacon,  Leonard,  1802-81,  Am. 
divine.  Bacon,  Nicholas,  Sir,  1509-79,  Eng. 
statesman.  Bacon,  Roger  (the  Admirable 
Doctor),  1214-92,  Eng.  philosopher.  Bacon- 
thorp,  John  (the  Resolute  Doctor), 

1346?,  Eng.  monk  and  philosopher.  Baffin, 
William,  1580-1622,  Eng.  navigator.  Bailey, 
Philip  James,  1816-....,  Eng.  lawyer  and 
poet.  Baillie,  Joanna,  1762-1851,  Scot, 
poetess.  Baillie,  Matthew,  1761-1823,  Scot, 
physician.  Bailly,  Jean  Sylvain,  1736-93, 
Fr.  astronomer  and  philosopher;  first  presi- 
dent of  the  States-General ; executed  by  the 
Jacobins.  Bainbridge,  William,  17*4-1833, 
Am.  naval  commander.  Bajazet  (or  Payazed), 
1347-1403,  sultan  of  the  Ottomans.  Baker, 
Sir  Samuel  White,  1821-....,  Eng.  explorer 
and  author;  in  1847  he  established  a sanitarium 
and  prosperous  agricultural  settlement  in  the 
mountains  of  Ceylon,  6,200  feet  above  the  sea 
level;  in  1861-4  explored  the  region  lying 
around  the  sources  of  the  White  Nile;  dis- 
covered and  named  Lake  Albert  Nvanza,  and 
found  the  exit  of  the  Nile;  in  1869  another 
expedition  was  made  to  the  great  African  lakes. 
Balboa,  Vasco  Nunez  de,  1475?-1517,  Sp. 
discoverer;  discovered  the  Pacific  Ocean,  1513; 
the  jealousy  of  his  superior  officers  caused  his 
conviction  and  execution  on  a charge  of  treason. 


Balfe,  Michael  William,  1808-70,  Ir.  com- 
poser; “Bohemian  Girl.”  Balfour,  A.  J., 
1848- . . . . , Eng.  statesman.  Baliol,  Edward, 
....-1363,  king  of  Scotland.  Baliol,  John 
de,  1259?-1314,  king  of  Scotland;  rival  of 
Bruce.  Ballou,  Hosea,  1771-1852,  Am. 
theologian ; founder  of  Universalist  denomina- 
tion. Balmaceda,  Jose  Manuel,  1840-91, 
president  of  Chile.  Balzac,  Honore  de.,  1799- 
1850,  Fr.  novelist.  Bancroft,  George,  1800- 
91,  Am.  historian  and  diplomate;  his 
“ History  of  the  United  States  ” has  been  trans- 
lated into  all  the  principal  languages  of  Europe. 
Bancroft,  Hubert  Howe,  1832-....,  Am. 
historian.  Baner  (or  Banier),  Johan,  1595- 
1641,  Sw.  general.  Banks,  Nathaniel  Prentiss, 
1816-1895,  Am.  general  and  politician.  Bak- 
barossa,  Hadher,  1476?-1546,  Corsair  king 
of  Algiers.  Barbarossa,  see  Frederick. 
Barbauld,  Anna  Letitia,  1743-1825,  Eng. 
authoress.  Barbour,  John,  1320  ?-95?  Scot, 
poet.  Barclay  de  Tolly,  Michael,  Prince, 
1755-1818,  Russian  field-marshal.  Barclay, 
Robert,  1648-90,  Scot.  Quaker  author.  Bar- 
ham, Richard  Harris,  1788-1845,  Eng.  divine 
and  humorist;  “ Ingoldsby  Legends.”  B are- 
bone,  Praise  God,  ....  -1680,  Eng.  fanatic. 
Baring,  Sir  Francis,  1740-1810,  Eng.  capi- 
talist. Barlow,  Joel,  1755-1812,  Am.  patriot 
and  poet.  Barnard,  John  G.,  1815-82,  Am. 
general  and  writer.  Barmecides,  Persian 
family,  noted  for  tragic  fate.  Barneveldt, 
Johan  van  Olden,  1549-1619,  Dutch  states- 
man. Barnum,  Phineas  Taylor,  1810-91,  Am. 
showman.  Barras,  Paul  Francois  Jean  Nicola, 
Count  de,  1755-1829,  Fr.  statesman.  Barrett, 
Lawrence  (real  name,  Brannigan),  1838-92, 
Am.  actor.  Barrett,  Wilson,  1846- . . . . , Eng. 
actor.  Barry,  James,  1741-1806,  Ir.  painter. 
Barry  Cornwall,  see  Procter.  Barthelemy 

Saint-Hilaire,  Jules,  1805- , Fr.  statesman 

and  writer.  Baxter,  Richard,  1615-91,  EDg.  Dis. 
minister  and  writer.  Bayard,  Pierre  du  Ter  rail 
de,  1475-1524,  Fr.  warrior,  “The  cavalier 
without  fear  and  without  eproach.”  Bayle, 
Pierre,  1647-1706,  Fr.  philosopher  and  critic. 
Bazaine,  Francois  Achille,  1811-88,  Fr.  general  ; 
in  the  Franco- German  war  he  surrendered  the 
fortress  of  Metz,  with  173,000  men,  6,000 
officers,  50  generals  and  3 marshals,  and  fled  to 
England;  court-martialed  and  sentenced  to 
degradation  and  death,  but  sentence  was  com- 
muted to  twenty  years’  imprisonment ; confined 
at  the  isle  Sainte  Marguerite,  he  escaped  and 
settled  in  Madrid.  Beaconsfield,  Benjamin 
Disraeli,  Earl  of,  1804-80,  Eng.  statesman  and 
novelist.  Beaton  (or  Beatoon),  David,  Card- 
inal, 1494-1546,  primate  of  Scotland.  Beattie, 
James,  1735-1803,  Scot,  poet  and  philosopher. 
Beauharnais,,  Enger.e  <1  •,  1781-1824,  Fr.  gen- 


A DICTIONARY  OF  BIOGRAPHY 


105 


eral;  son  of  Alexander  de  B.  and  Josephine,  after- 
wards empress  of  France.  Beaumont,  Francis, 
1586-1615,  Eng.  dramatic  writer;  associate  of 
John  Fletcher.  Beauregard,  Peter  Gustavus 
Toutant,  1816?-1893,  Am.  Confederate  general, 
born  in  Louisiana;  graduate  of  West  Point; 
served  in  Mexico;  commanded  at  Fort  Sumter 
and  at  the  first  battle  of  Bull  Bun ; defeated  at 
Shiloh  by  Grant,  1862;  defended  Charleston, 
1863.  Becket,  Thomas  a,  1117-70,  archbishop 
of  Canterbury;  high  chancellor  of  England; 
having  excommunicated  two  bishops  for  com- 
plying with  the  king’s  will,  he  was  assassinated 
by  four  barons  of  the  royal  household;  canonized 
in  1172.  Bede  (the  Venerable),  673-735,  Eng. 
monk  and  ecclesiastical  writer.  Bedford,  John 
Plantagenet,  duke  of,  1390-1435,  Eng.  general; 
defeated  by  Joan  of  Arc.  Beecher,  Henry 
Ward,  1813-87,  Am.  divine  and  lecturer. 
Beecher,  Lyman,  1775-1863,  Am.  divine;  father 
of  H.  W.  B.  Beethoven,  Ludwig  von,  1770- 
1827,  Ger.  composer  and  considered  the  greatest 
of  musicians.  Behring,  Vitus,  1680-1742? 
Dan.  navigator.  Belisarius,  505?-65,  Byzan- 
tine general.  Belknap,  George  E.,  1832- . . . . 
Am.  rear  admiral.  Bell,  Alexander  Graham, 
1847- . . . . , inventor  of  the  Bell  telephone;  born 
in  Scotland,  but  a resident  of  America.  Bellamy, 
Edward,  1850- . . . . , Am.  author.  Bellini, 
Vincenzo,  1802-35,  It.  composer.  Belvedere, 
Andrea,  1646-1732,  It.  painter.  Benedek, 
Ludwig  von,  1804-78,  Hungarian  general. 
Benedict  I.,  pope  from  575  to  78;  II.,  684-85; 
III.,  855-58;  IV.,  900-3;  V.,  chosen  pope  964, 
driven  from  Borne  by  Otho  I.,  died  at  Hamburg 
965;  VI.,  972-74,  killed  by  the  people  of  Borne; 
VII.,  975-984;  VIII.,  1012-24;  IX.,  ascended 
the  pontifical  chair  in  1034,  but  driven  from 
Borne;  X.,  1058-59,  deposed  on  account  of  being 
irregularly  elected;  XI.,  1303-4;  XII.,  1334- 
42;  XIII.,  1724-30;  XVI.,  1740-58.  Benedict 
XIII.  (Pedro  de  Luna),  1334-1424,  anti-pope, 
chosen  at  Avignon  1394,  while  Boniface  IX. 
reigned  at  Borne;  both  deposed  1415  by  council 
of  Constance.  Bennett,  James  Gordon,  1800- 
72,  Scot.-Am.  journalist.  Benjamin,  Park, 
1809-64,  Am.  journalist  and  poet.  Bentham, 
Jeremy,  1748-i.832,  Eng.  jurist  and  utilitarian 
philosopher.  Benton,  Thomas  Hart,  1782-1858, 
Am.  statesman;  born  at  Hillsboro,  N.  C.; 
removed  to  Tennessee,  where  he  studied  law; 
commanded  a regiment  under  Gen.  Jackson; 
removed  to  St.  Louis,  where  he  published  a 
political  paper;  elected  to  the  U.  S.  Senate  in 
1820,  he  continued  a member  of  that  body  for 
30  years;  defeated  in  1850  by  a division  in 
Democratic  party  on  slavery  question ; advocacy 
of  a gold  and  silver  currency  during  his  second 
term  in  Senate  earned  for  him  sobriquet  of 
“Old  Bullion;”  elected  in  1852  to  the  House, 


he  opposed  the  repeal  of  the  Missouri  Compro- 
mise; defeated  for  governorship  of  Missouri 
in  1856 ; favored  Buchanan  for  the  presidency 
in  opposition  to  his  son-in-law,  Fremont.  Ber- 
anger,  Pierre  Jean  de,  1780-1857,  Fr.  lyric 
poet.  Berg,  Christen  Paulsen,  1829- . . . . , Dan. 
statesman.  Beriot,  Charles  Auguste  de,  1802- 
70,  Belgian  violinist  and  composer.  Berkeley, 
George,  1684-1753,  Ir.  Protestant  prelate  and 
metaphysician;  founder  of  the  philosophy  of 
idealism.  Berlichingen,  Gotz  von  (of  the 
Iron  Hand),  1480-1562,  Ger.  warrior.  Berlioz, 
Louis  Hector,  1803-69,  Fr.  composer.  Berna- 
dotte,  Jean  Baptiste  Jules,  1764-1844,  marshal 
of  France;  king  of  Sweden  and  Norway  as  Carl 
XIV.  Johan.  Bernard,  Saint,  1091-1153,  Fr. 
ecclesiastic,  canonized  1174;  “the  greatest  of 
the  monks;”  abbott  at  Clairvaux,  refusing 
ecclesiastical  preferment,  but  exerting  great 
power  over  Europe;  preacher  of  the  second 
Crusade.  Bernard  de  Menthon,  Saint,  923- 
1008,  founder  of  the  hospicps  of  St.  Bernard. 
Bernardo  del  Carpio,  fl.  9th  century;  Sp. 
soldier.  Bernhardt,  Sara  (Mme.  Damala), 
1844- . . . . , Fr.  actress.  Bert,  Paul,  1833-86, 
Fr.  physician  and  politician.  Berthier,  Louis 
Alexandre,  Prince  of  Wagram,  1753-1815, 
marshal  of  France.  Berthollet,  Claude  Louis, 
1748-1822,  Fr.  chemist.  Berwick,  James  Fitz- 
James,  Duke  of,  1660-1734,  marshal  of  France; 
natural  son  of  James  II.  of  England.  Besant, 
Walter,  1838- . . . . , Eng.  novelist.  Bessemer, 
Henry,  1813- . . . .,  Eng.  engineer  and  inventor 
of  Bessemer  process.  Beust,  Friedrich  Ferdi- 
nand von,  Count,  1809-86,  Ger.  statesman. 
Betsy  B.,  pen  name  of  Mrs.  Mary  Austin.  Beza, 
Theodore,  1519-1605,  Fr.  Calvinistic  theologian. 
Bichat,  Marie  Francois  Xavier,  1771-1802,  Fr. 
physiologist ; the  greatest  physician  of  modern 
times  and  founder  of  general  anatomy.  Biddle, 
John,  1615-62,  Eng.  theologian;  father  of  Eng- 
lish Unitarians.  Biddle,  Nicholas,  1786-1844, 
Am.  financier.  Bierstadt,  Albert,  1829-82,  Ger.- 
Am.  landscape  painter.  Billings,  Josh,  see 
Shaw.  Billings, William,  1746-1800,  Am.  music- 
al composer.  Binney,  Amos,  1803-47,  Am.  natur- 
ralist.  Binney,  Horace,  1780-1875,  Am.  lawyer. 
Birney,  James  G.,  1792-1857,  Am.  politician. 
Bismarck-Schonhausen,  Karl  Otto,  Prince, 
1815-....,  German  statesman;  chancellor  of 
the  German  empire ; within  ten  years  he 
“humbled  the  Austrian  empire,  destroyed  the 
French  empire,  and  established  the  German 
empire”  ; retired  1890.  Bissell,  Wilson  S., 
1847-....,  Postmaster-General.  Bjornson, 
Bjornstjerne,  1832-....,  Norwegian  poet  and 
novelist.  Black  Hawk,  1767-1838,  Am.  Indian 
chief.  Black,  Jeremiah  Sullivan,  1810-83, 
Am.  jurist.  Black,  William,  1841- . . . .,  Scot, 
author.  Blackburn,  Joseph  Clay  Stiles,  1838- 


i06 


A DICTIONARY  OF  BIOGRAPHY 


. . . . , Am.  statesman.  - Blackmore,  Richard 

Doddridge,  1825- , Eng.  novelist.  Black- 

stone,  Sir  William,  1723-80,  Eng.  jurist. 
Blackwood,  William,  1776-1817,  Scot,  pub- 
lisher. Blaine,  James  Gillespie,  1830-93  (“  the 
Plumed  Knight”);  born  in  Pennsylvania; 
removed  to  Maine,  where  he  edited  the  Port- 
land Advertiser ; served  four  terms  in  the  leg- 
islature; in  Congress  from  1862  to  1876,  and 
speaker  for  three  years;  prominent  candidate 
for  the  Republican  nomination  for  the  presi- 
dency in  1876,  1880,  1892;  chosen  United 
States  senator  in  1877,  but  resigned  to  accept 
the  secretaryship  of  state  under  Garfield ; sec- 
retary of  state  under  Harrison,  but  resigned 
just  before  the  Republican  convention  of 
1892.  Blair,  Hugh,  1718-1800,  Scot,  divine 
and  rhetorician.  Blake,  Robert,  1599-1657, 
Br.  admiral;  founder  of  England’s  naval 
supremacy.  Blake,  William,  1757-1828,  Eng. 
poet  and  artist.  Blanc,  Jean  Joseph  Louis, 
1813-83,  J?r.  journalist,  historian  and  politician. 
Blatchford,  Samuel,  1820-1893,  justice  U.  S. 
Supreme  Court.  Blavatsky,  Helena,  1831-91, 
theosophist.  Blennerhasset,  Harmon,  1770- 
1831,  friend  and  accomplice  of  Aaron  Burr. 
Blessington,  Margaret,  Countess  of  {nee 
Power),  1789-1849,  beautiful  and  accomplished 
Irish  lady.  Blind,  Carl,  1820- . . . . , Ger.  radi- 
cal. Bloomfield,  Robert,  1766-1823,  Eng.  poet. 
Blucher,  Gebhard  Lebrecht  von  (Marschall 
Yorwarts),  1742-1819,  Prussian  field-marshal; 
decided  battle  of  Waterloo.  Blumenthal,  Leon- 
ard von,  1810-....,  Prussian  general  and 
strategist.  Boabdil,  ....  -1536  ?,  last  Moorish 
king  of  Granada.  Boadicea,  . . . . -62,  Br.  queen. 
Bobadella,  Francisco  de,  fl.  1500,  Span,  admin- 
istrator; sent  Columbus  in  chains  to  Spain. 
Boccaccio,  Giovanni,  1313-75,  It.  novelist. 
Bodenstedt, Friedrich  Martin,  1819- . . . .,  Ger. 
poet  and  author.  Boerhaave,  Herman,  1688- 
1738,  Dutch  physician  and  philosopher. 
Bogardus,  James,  1800-74,  Am.  inventor. 
Boies,  Horace,  1827-....,  governor  of  Iowa. 
Boleyn,  Ann,  1507  ?-36,  second  queen  of  Henry 
VIII.  of  England;  beheaded.  Bolingbroke, 
Henry  St.  John,  Viscount,  1678-1751,  Eng. 
author,  orator  and  politician.  Bolivar,  Simon, 
1783-1830,  liberator  of  the  South  American  col- 
onies. Bonaparte,  Charles  Louis  Napoleon 
(Napoleon  III.),  1808-73,  son  of  Louis  Bona- 
parte; emperor  of  the  French;  as  claimant  to 
throneof  France,  attempted  in  1836  to  take  Stras- 
burg,  but  was  banished;  imprisoned  in  Havre 
1840  for  an  attempted  insurrection  at  Boulogne, 
but  escaped  to  England  1846;  returning  to 
France  after  revolution  of  1848,  he  was  elected 
president,  gained  support  of  the  army,  and,  abol- 
ishing popular  representation  by  the  coup 
d'etat  of  1851,  was  declared  emperor;  in  1853  he 


married  Eugenie,  Countess  de  Teba.  Having 
surrendered  at  Sedan,  after  the  decisive  battle 
of  the  Franco-German  war,  he  was  deposed  and 
retired  to  Chiselhurst,  in  England.  Bonaparte, 
Jerome,  1784-1860,  king  of  Westphalia,  young- 
est brother  of  Napoleon  I.  Bonaparte,  Joseph, 

1768- 1844,  king  of  Spain,  eldest  brother  of 
Napoleon  I.  Bonaparte,  Louis,  1778-1846,  king 
of  Holland,  brother  of  Napoleon  I.  Bonaparte, 
Lucien,  Prince  de  Canina,  1775-1840,  brother  of 
Napoleon I.  Bonaparte,  Napoleon  (Napoleon I. ), 

1769- 1821,  emperor  of  the  French  and  greatest 
of  modern  generals.  Born  at  Ajaccio,  Corsica. 
Attended  military  school  1779  to  1784.  Entered 
army  as  sub-lieutenant  in  1785,  and  in  1792  had 
risen  to  the  rank  of  captain  of  artillery.  In 
1793  he  submitted  a plan  for  the  reduction  of 
Toulon,  held  by  the  English  and  Spaniards,  and 
was  entrusted  with  its  execution.  His  success 
won  for  him  a commission  as  brigadier- general. 
In  the  spring  of  1795,  on  the  remodeling  of  the 
army,  he  was  suspended,  and  placed  upon  half- 
pay, the  reason  given  by  the  authorities  being 
that  he  was  too  young  to  command  the  artillery 
of  an  army.  In  the  fall,  on  the  breaking  out  of 
an  insurrection  led  by  the  National  Guard,  the 
convention  recalled  Napoleon,  who  gained  a 
brilliant  victory  after  a brief  but  bloody  engage- 
ment. This  virtually  made  him  commander-in- 
chief of  the  army  of  the  interior.  In  1796  he 
was  appointed  to  the  command-in-chief  of  the 
army  of  Italy,  and  in  the  same  year  he  married 
Josephine  de  Beauharnais.  In  his  very  first 
campaign  Napoleon  appeared  a consummate 
general.  In  a few  weeks  he  gained  four  vic- 
tories, conquered  Lombardy  and  captured 
Mantua,  almost  annihilating  three  Austrian 
armies.  He  then  turned  his  arms  against  the 
Pope,  compelling  him  to  pay  30,000,000  lires 
and  surrender  many  valuable  works  of  art. 
After  defeating  another  Austrian  army  sent  to 
Italy,  Napoleon  concluded  a treaty  securing  his 
success.  In  1798  he  was  given  command  of  a 
powerful  expedition  into  Egypt,  the  intention 
being  to  strike  at  the  power  of  Great  Britain, 
and  gained  decisive  victories  over  the  Mame- 
lukes and  Turkish  auxiliaries.  Returning  to 
France  he  overthrew  the  Directory  and  was 
elected  first  consul.  In  1800  he  gained  the  great 
victory  of  Marengo.  Made  peace  with  England, 
1802,  granted  general  amnesty,  established 
public  order,  re-established  the  Catholic  faith, 
and  produced  his  Civil  Code.  Napoleon  became 
emperor  in  1804,  and  engaged  in  war  with 
England,  Russia,  Sweden  and  Prussia.  Divorced 
from  Josephine  in  1809,  he  married  Maria 
Louise,  daughter  of  the  emperor  of  Austria,  in 
1810.  In  1812  occurred  the  ill-fated  Russian 
campaign,  Napoleon’s  loss  being  estimated  at 
450,000  men.  Beaten  at  Leipzig,  1813,  he 


A DICTIONARY  OF  BIOGRAPHY 


107 


mad©  a disastrous  retreat.  In  1814  the  allies 
entered  Paris,  compelled  Napoleon  to  abdicate, 
and  sent  him  to  Elba,  granting  him  the  sover- 
eignty of  that  island,  with  a yearly  pension  of 
6,000,000  francs.  Returning  again  to  France, 
he  was  enthusiastically  received  and  raised  an 
army  of  about  125,000,  but  was  completely 
defeated  at  Waterloo,  1815.  He  abdicated 
again,  and,  unable  to  carry  out  his  intention  of 
embarking  for  America,  surrendered  to  the 
captain  of  a British  man-of-war.  Carried  to  the 
island  of  St.  Helena,  he  died  there  in  1821. 
Bonaparte,  Napoleon  Joseph  Charles  Paul 
(Prince  Napoleon),  1822-91,  son  of  Napoleon 
I.  and  Maria  Theresa.  Bonaparte,  Napoleon 
Francois  Charles  Joseph  (Napoleon  II.),  1811- 
32,  son  of  Napoleon  I.  and  Maria  Theresa. 
Bonaventura,  Saint,  1221-74,  It.  theologian. 
Bonheur,  Rosa  (or  Rosalie),  1822-....,  Fr. 
painter  of  animals.  Bonipace  I.,  pope,  ruling 
419-22;  II.,  530-2;  III.,  elected  607  and  died 
same  year;  IV.,  608-15 ; V.,  619-24, distinguished 
for  his  efforts  to  convert  the  Britons;  VI.,  died 
in  805,  fifteen  days  after  election  to  the  papacy; 
VII.  (anti-pope),  elected  974,  during  reign  of 
Benedict  VI.,  driven  from  Rome,  but  returned 
in  985,  imprisoning  John  XIV.,  who  is  said  to 
have  been  starved  to  death;  died  985;  VIII., 
1294-1303;  IX.,  1389-1404.  Bonipace,  Wini- 
fred, Saint,  apostle  of  Germany,  680-755? 
Bonnat,  Leon  Joseph  Florentin,  1833 . . . . , Fr. 
painter.  Bonner,  Edmund  (Bloody  Bonner), 
1490?-1569,  bishop  of  London,  noted  for  per- 
secution of  Protestants.  Bonniyard,  Francois 
de,  1496-1570,  hero  of  Byron’s  “Prisoner  of 
Chillon.”  Boone,  Daniel,  1735-1820?,  Ameri- 
can pioneer;  born  in  Pa.,  but  removed  in  boy- 
hood to  N.C. ; visited  Kentucky,  hitherto  unex- 
plored, in  1769,  and  emigrated  to  that  State 
with  his  own  and  five  other  families  in  1773. 
constructing  a fort  at  Boonsborough  in  1775; 
captured  by  the  Indians,  he  was  adopted  by 
them,  but  escaped  and  returned  to  the  fort, 
which  was  shortly  after  attacked  by  Indians 
under  the  British  flag;  the  fort  was  ably 
defended,  two  of  Boone’s  sons,  however,  being 
killed.  Boone  lost  his  lands  in  Kentucky  in 
consequence  of  a defective  title,  and,  removing 
to  Missouri,  pursued  the  occupation  of  a hunter 
and  trapper.  Booth,  Edwin,  1833-93,  son  of 
Junius  Brutus  Booth;  Am.  tragedian.  Booth, 
John  Wilkes,  1835-65,  son  of  Junius  Brutus 
Bqoth,  Am.  actor;  assassin  of  Abraham  Lincoln; 
effected  his  escape,  but  was  traced  into  Vir- 
ginia, where,  refusing  to  surrender,  he  was  shot. 
Booth,  Junius  Brutus,  1796-1852,  Eng.  tra- 
gedian. Booth,  William,  1829 . . . . , Eng.  re- 
former; established  “ Salvation  Army  ” in  1865. 
Borgia,  Cesare,  Due  de  Valentinois,  1457-1507, 
natural  son  of  Alexander  VI.,  It.  military  leader; 


made  cardinal  in  1492,  but  afterwards  secular- 
ized; notorious  for  cunning,  perfidy  and  cruelty. 
Borgia,  Francisco;  see  Francis,  Saint.  Borgia, 
Lucrezia,  Duchess  of  Ferrara,  . . . .-1523,  sister 
of  Cesare;  distinguished  for  beauty  and  talents, 
and  a patron  of  learning,  but  contemporaneous 
writers  differ  in  their  estimation  of  her  char- 
acter. Borromeo,  Carlo,  Saint,  1538-84,  It. 
cardinal.  Borrow,  George,  1803-81,  Eng. 
author  and  traveler.  Boscawen,  Edward,  1711- 
61,  Eng.  admiral.  Bossuet,  Jacques  Benigne, 
1627-1704,  Fr.  prelate  and  controversialist,  and 
considered  the  greatest  of  Christian  orators; 
first  advocate  of  papal  infallibility.  Boswell, 
James,  1740-95,  Scot,  lawyer;  biographer  of 
Dr.  Johnson.  Bothwell,  James  Hepburn,  Earl 
of,  1526 ?-77 ?,  Scot,  conspirator;  husband  of 
Queen  Mary.  Bottcher,  Johann  Friedrich, 
1682-1719,  inventor  of  Dresden  china.  Bouci- 
catjlt,  Dion,  1822-90,  Ir.-Am.  dramatist. 
Boulanger,  Geo.  Ernest  Jean  Marie,  1837-91, 
Fr.  gen.  Bouillon,  Godfrey  de,  1060?-1100, 
leader  of  first  Crusade.  Bourbaki,  Charles 
Denis Sauter,  1816- . . . .,  Fr.  general.  Bourbon/ 
famous  French  dynasty.  Bourbon,  Charles, 
Due  de  (Constable  Bourbon),  1490-1527,  Fr. 
general ; a prominent  character  in  Byron’s  “ The 
Deformed  Transformed.”  Bourdaloue,  Louis, 
1632-1704,  Fr.  Jesuit  orator.  Bourne,  Hugh, 
1772-1852,  Eng.  founder  of  Primitive  Metho- 
dism. Bowditch,  Nathaniel,  1773-1838,  Am. 
mathematician.  Bowdoin,  James,  1727-90,  Am. 
statesman.  Bowles,  Samuel,  1826-78,  Am. 
journalist.  Bowles,  William  Lisle,  1762-1850, 
Eng.  poet.  Boyce,  William,  1710-79,  Eng. 
organist  and  composer.  Boydell,  John,  1719- 
1804,  Eng.  engraver  and  publisher.  Boyesen, 
Hjalmar  Hjorth,  1848- . . . . , Nor.  author  in 
America.  Boyle,  Robert,  1626-91,  Ir.  philoso- 
pher and  philanthropist.  Bozzaris,  Marcos, 
1790-1823,  patriotic  leader  in  Greek  war  for 
independence.  Braddock,  Edward,  1715  ?-55, 
Eng.  general  in  America;  killed  by  Indians. 
Braddon,  Mary  Elizabeth,  1837-....,  Eng. 
novelist.  Bradford,  William,  1590-1657,  gov- 
ernor of  Plymouth  colony.  Bradford,  William, 
1660-1752,  first  printer  in  Pennsylvania.  Brad- 
laugh,  Charles,  1834-91,  Br.  statesman.  Brad- 
ley, Joseph  P.,  1813-92,  Am.  jurist.  Bradstreet, 
John,  1711-74,  Am.  major-general.  Bragg, 
Braxton,  1815-76,  Confederate  general.  Brahe, 
Tycho,  1545-1601,  Sw.  astronomer.  Brainerd, 
David,  1718-47,  Am.  missionary.  Brandt, 
Joseph  (Thayendanega),  1742-1807,  half-breed 
chief  of  the  Mohawks.  Breckinridge,  John 
Cabell,  1821-75,  Am.  statesman  and  Confederate 
general;  born  in  Kentucky;  vice-president 
1857-61 ; Democratic  candidate  for  presidency 
in  1860;  elected  to  U.  S.  Senate  in  1861,  but 
resigned  to  enter  the  Confederate  army;  Con- 


108 


A DICTIONARY  OF  BIOGRAPHY 


federate  secretary  of  war,  1865.  Breitman, 
Hans,  pen  name  of  Charles  G.  Leland.  Bremer, 
Fredrika,  1802-65,  Sw.  novelist.  Brentano, 
Clemens,  1777-1842,  Ger.  novelist  and  poet. 
Brenghel,  Jan,  1569-1825,  Flemish  painter. 
Brewer,  David  J.,  1837-....,  justice  U.  S. 
Supreme  Court.  Brewster,  Sir  David,  1781- 
1868,  Eng.  optician  and  physicist.  Brian  Boru 
(or  Boroihme),  926-1014,  king  of  Ireland. 
Bridget,  Saint,  1302-73,  patron  saint  of  Ire- 
land. Bridgman,  Laura,  1829-89,  Am.  blind 
deaf-mute,  noted  for  mental  acquirements. 
Bright,  John,  1811-89,  Eng.  statesman  and 
orator.  Bright,  Riehard,  1789-1858,  Eng.  phys- 
ician. Brill  at- Savarin,  Anthelme,  1755-1826, 
Fr.  author.  Broglie,  Charles  Jacques  Victor 
Albert,  Due  de,  1821- . . . .,  Fr.  statesman  and 
writer.  Bronte,  Charlotte  (Currer  Bell),  1816- 
55,  Eng.  novelist.  Brooks,  James,  1810-73, 
Am.  journalist.  Brooks,  Phillips,  1835-93,  Am. 
clergyman.  Brougham,  Henry,  Lord,  1779- 
1868,  Br.  author,  statesman  and  orator.  Brown, 
Henry  B.,  1836-....,  justice  U.  S.  Supreme 
Court.  Brown,  John,  Captain,  1800-59,  born 
in  Connecticut;  a tanner  by  trade;  removed  to 
Kansas  and  became  prominent  as  an  abolition- 
ist; gained  the  title  of  “ Ossawatomie  ” by  a 
victory,  in  1856,  over  a company  of  Missourians 
vastly  exceeding  his  own  force  in  number;  in 
pursuance  of  a plan  for  the  invasion  of  Virginia, 
he  surprised  Harper’s  Ferry  in  1859,  and  took 
the  arsenal  and  armory  and  forty  prisoners; 
attacked  the  next  day  by  U.  S.  marines  and 
the  Virginia  militia,  two  of  his  sons  and  most  of 
his  company  of  twenty  men  were  killed,  and  he 
himself  wounded  and  taken  prisoner;  he  was 
tried  and  hanged  at  Charlestown,  Virginia. 
Brown,  John  Young,  1835....,  governor  of 
Kentucky.  Brown,  Thomas,  1778-1820,  Scot, 
metaphysician.  Brown- Sequard,  Charles  Ed- 
ouard, *1818....,  Fr.  physiologist.  Browne, 
Charles  F.  (Artemus  Ward),  1835-67,  Am. 
humorist.  Browne,  Sir  Thomas,  1605-82,  Eng. 
physician,  philosopher  and  author.  Browning, 
Elizabeth  Barrett,  1809-61,  wife  of  Robert 
Browning;  Eng.  poetess:  “Aurora  Leigh,” 

“ Casa  Guidi  Windows.”  Browning,  Robert, 
1812-89,  Eng.  poet:  “The  Ring  and  the  Book,” 
“ Strafford,”  “ Men  and  Women,”  “ Fifine  at 
the  Fair,”  “A  Soul’s  Errand.”  Brownlow, 
William  Gannaway  (Parson  Brownlow),  1805- 
77,  Am.  politician.  Brownson,  Orestes  Augustus, 
1803-76,  Am.  theologian.  Bruce,  Robert,  1247- 
1329,  the  greatest  of  the  kings  of  Scotland; 
defeated  Edward  II.  at  Bannockburn,  in  1314. 
Brummel,  George  Bryan  (Beau  Brummel), 
1778-1840,  Eng.  man  of  fashion.  Brunnel- 
leschi,  Filippo,  1377-1444,  It.  architect  and 
sculptor.  Bruno,  Saint,  1040?-1191,  Ger. 
founder  of  the  Carthusians.  Brutus,  Lucius 


Junius,  fl.  500  B.C.,  Rom.  patriot.  Brutus, 
Marcus  Junius,  80-36  B.C.,  one  of  Caesar’s 
assassins;  committed  suicide  after  defeat  at 
Phillippi.  Bryant,  William  Cullen,  1794-1878, 
Am.  poet  and  journalist;  bom  in  Massachusetts; 
entered  Williams  College,  read  law,  and  was 
admitted  to  the  bar  in  1816;  published 
“ Thanatopsis”  in  1816;  became  editor  of  the 
New  York  Evening  Post  in  1826.  Bryce, 
J ames,  1838- . . . . , Eng.  writer.  Buchanan, 
George,  1506-82,  Scot,  historian  and  poet. 
Buchanan,  James,  1791-1868,  fifteenth  presi- 
dent of  the  United  States;  born  in  Pennsyl- 
vania; admitted  to  the  bar,  1812;  member  of 
Congress,  1821-31;  minister  to  Russia,  1832-4; 
U.  S.  senator,  1834-5 ; secretary  of  state,  1845-9 ; 
minister  to  England,  1853-6;  signed  Ostend 
Manifesto,  1854;  president,  1857-61 ; in  his  last 
message,  President  Buchanan  censured  the 
Northern  people  for  the  imminent  disruption  of 
the  Union,  holding  that  neither  the  executive 
nor  Congress  had  power  to  coerce  a state. 
Buckland,  William,  1784-1856,  Eng.  geologist. 
Buckle,  Henry  Thomas,  1822-62,  Eng.  his- 
torian. * Buddha  (or  Boodha),  Gautama,  624- 
523  B.C.,  Hindoo  reformer;  founder  of  Bud- 
dhism. Buell,  Don  Carlos,  1818?- Am. 

general.  Buffon,  Georges  Louis  Leclerc  de, 
Comte,  1707-88,  Fr.  naturalist  and  philosopher. 
Bull,  Ole  Bornemann,  1810-82,  Norwegian 
pianist.  Bulow,  Bernhard  Ernst  von,  1815- 

, Ger.  statesman.  Bulow,  Hans  Guido 

von,  1830- . . . . , Ger.  pianist.  Bulwer-Lytton, 
Edward  George  Earle  Lytton,  Baron  Lytton, 
1805-73,  Eng.  novelist.  Bulwer-Lytton,  Ed- 
ward Robert,  Earl  of  Lytton  (Owen  Mere- 
dith), 1831-91,  son  of  preceding,  Eng. 
poet.  Bulwer,  Sir  Henry  Lytton  Earle, 
1804-72,  Eng.  author  and  diplomatist.  Bunsen, 
Christian  Karl  Josias  von,  Baron,  1791-1860, 
Ger.  philologist  and  diplomatist.  Bun yan,  John, 
1628-88,  Eng.  author;  the  son  of  a tinker,  he 
followed  that  vacation  and  led  for  many  years  a 
wandering  life;  served  in  the  Parliamentary 
army;  joined  the  Anabaptists  in  1654,  and  in 
1655  became  a Baptist  minister;  sentenced  to 
transportation  on  a charge  of  promoting  sedi- 
tious assemblies,  but  sentence  not  enforced; 
was,  however,  imprisoned  for  more  than  twelve 
year3,  and  during  that  time  wrote  his  “Pil- 
grim’s Progress.”  Burckhardt,  Johann  Lud- 
wig, 1784-1817,  Swiss  traveler.  Burdett- 

Coutts,  Angela  Georgina,  Baroness,  1814- , 

Eng.  philanthropist.  Burger,  Gottfried  August, 
1748-94,  Ger.  poet.  Burgoyne,  John,  1730-92, 
Brit,  general  and  dramatist;  surrendered  at 
Saratoga.  Burke,  Edmund,  1730-97,  Ir.  orator, 
statesman  and  writer;  prominent  as  the  ablest 
member  of  the  Commons  to  oppose  the  min- 
istry’s American  policy;  impeached  Warren 


A DICTIONARY  OF  BIOGRAPHY 


109 


Hastings  in  1788.  Burke,  Thomas  N.,  1830-83, 
Ir.  Dominican  orator.  Burleigh,  William 
Cecil,  Lord,  1520-98,  Eng.  statesman.  Bur- 
lingame, Anson,  1822-70,  Am.  diplomatist. 
Burns,  Robert,  1759-96,  Scot,  lyric  poet;  born 
at  Ayr;  the  son  of  a poor  farmer;  worked  hard 
on  his  father’s  farm  and  had  little  opportunity 
for  education ; began  rhyming  at  16,  and  studied 
mensuration  and  surveying;  his  poems  brought 
him  into  society,  where  he  acquired  dissipated 
habits;  formed  a liaison  in  1785  with  Jean 
Armour,  whom  he  married  1788;  intended  to 
emigrate,  but  the  popularity  of  his  poems,  pub-' 
lished  in  full  1787,  induced  him  to  remain  in 
Scotland : he  afterward  became  an  officer  of  the 
excise.  Burnside,  Ambrose  Everett,  1824-81, 
Am.  general.  Burr,  Aaron,  1756-1836,  Am. 
statesman  and  lawyer.  In  1800  Burr  and  Jef- 
ferson were  the  Democratic  candidates  for  presi- 
dent and  vice-president;  receiving  the  same 
number  of  votes,  the  House  gave  the  higher 
office  to  Jefferson.  Burr’s  course  in  endeavoring 
to  supplant  Jefferson  cost  him  the  regard  of  his 
party.  Unsuccessful  as  candidate  for  governor 
of  New  York  in  1804,  Burr  attributed  his  defeat 
to  Alexander  Hamilton,  whom  he  killed  in  a 
duel.  After  the  expiration  of  his  term  as  vice- 
president,  Burr  was  tried  for  treason,  charged 
with  the  subversion  of  federal  authority,  and 
with  raising  an  expedition  for  the  conquest  of 
Mexico,  but  acquitted.  Burritt,  Elihu  (the 
Learned  Blacksmith),  1810-79,  Am.  scholar, 
journalist,  lecturer  and  reformer;  the  son  of  a 
shoemaker,  and  apprenticed  to  a blacksmith,  he 
devoted  all  his  spare  time  to  study,  and  eventu- 
ally mastered  eighteen  languages.  Bur- 
roughs, John,  1837- . . . . , Am.  author.  Burton, 
Sir  Richard  Francis,  1821-90,  Ir.  traveler  in 
Africa.  Burton,  Robert,  1576-1640,  Eng. 
philosopher.  Bushnell,  Horace,  1802-76,  Am. 
divine.  Butler,  Benjamin  Franklin,  1818-93, 
Am.  politician,  lawyer  and  general;  born  in 
New  Hampshire;  military  governor  of  New 
Orleans  in  1862,  ruling  with  vigor  and  efficiency 
and  preserving  the  city  from  the  yellow  fever; 
went  to  Congress  as  a Republican  in  1866,  and 
was  re-elected  for  several  terms;  elected  gov- 
ernor of  Massachusetts  in  1882  by  the  Demo- 
crats, but  defeated  for  the  same  office  a year 
later.  Butler,  Samuel,  1612  ?-80,  Eng.  poet. 
Byron,  George  Gordon  Noel,  Lord,  1788-1824, 
Eng.  poet.  In  1815  he  married  Anne  Isabel 
Millbank,  but  separated  from  her  and  left  Eng- 
land in  1816;  in  Italy  he  formed  a liaison  with 
the  beautiful  Countess  Guiccioli;  espousing  the 
cause  of  the  Greeks  in  their  struggle  for  liberty, 
he  left  for  Greece  in  1823,  and  died  the  follow- 
ing year  at  Missolonghi  from  the  effects  of 
exposure  while  preparing  for  the  siege  of 
Lepanto. 


GABOT,  George,  1751-1823,  pres.  Hartford 
convention.  Cabot,  John,  ....-1498?, 
Venetian  navigator  in  service  of  England; 
discovered  North  American  continent  1497. 
Cabot,  Sebastian,  1477?-1557,  son  of  pre- 
ceding; Eng.  navigator.  Cade/ John  (Jack 
Cade),  ....-1450,  Ir.  rebel.  Cadwalader, 
George,  . . . .-1879,  Am.  general.  Cadwalader, 
John,  1743-86,  Am.  general.  Gedmon,  ....- 
680?,  Anglo-Saxon  poet.  Gesar,  Caius  Julius, 
100-44  B.C.,  the  greatest  of  Roman  generals. 
Elected  consul  60  B.C. ; formed  a secret  alliance 
with  Pompey  and  Crassus  known  as  the  first 
triumvirate.  It  is  said  that  during  his  Gallic 
wars  a million  of  men  were  slain,  eight  hundred 
cities  and  towns  captured  and  three  hundred 
tribes  subdued.  Pompey  having  become  his 
enemy  through  jealousy,  Caesar  crossed  the 
Rubicon  49  B.C.,  and  in  a short  time  became 
master  of  Italy;  having  conquered  all  his 
enemies,  and  subdued  Spain  and  Africa,  he  was 
made  perpetual  dictator,  and  received  from  the 
senate  the  title  of  Imperator.  Although  beloved 
by  the  masses,  the  patricians  feared  and  hated 
him,  and  the  result  of  a conspiracy  of  Cassius, 
Brutus  and  others  was  his  assassination. 
Cagliari,  Paolo  (Paul  Veronese),  1530 ?-88,  It. 
painter.  Cagliostro,  Alexandra  (Joseph  Bal- 
samo),  1743-95,  It.  impostor  and  adventurer, 
physician  and  alchemist.  Calderon  de  la 
Barco,  Don  Pedro,  1600-83,  Sp.  poet  and 
dramatist.  Calhoun,  John  Caldwell,  1783-1850, 
Am.  statesman;  born  in  South  Carolina;  elected 
to  Congress  1810;  secretary  of  war,  1817;  vice- 
president,  1825-32,  resigning  to  enter  the 
Senate;  secretary  of  state,  1844;  returned  to  the 
Senate  1845;  Calhoun  was  an  avowed  cham- 
pion of  slavery  and  States’  rights.  Caligula, 
Caius  Caesar,  12-41,  emperor  of  Rome;  cruel 
and  sensual;  built  a temple  to  himself;  assassi- 
nated. Calvert,  Cecilius,  second  Lord  Balti- 
more, . . . .-1676,  first  proprietor  of  Maryland, 
residing  in  England.  Calvert,  George,  first 
Lord  Baltimore,  1582  ?-1632,  father  of  preced- 
ing; founder  of  Maryland.  Calvert,  Leonard, 
1606 ?-47,  brother  of  Cecilius;  first  governor  of 
Maryland.  Calvin,  John,  1509-64,  Fr.  theolo- 
gian; established  Presbyterian  form  of  church 
government;  the  fundamental  principle  of  his 
theology  is  that  of  predestination  to  eternal 
happiness  or  misery  by  the  absolute  decree  of 
God.  Cambaceres,  Jean  Jacques  Regis  de, 
1757-1824,  Fr.  statesman.  Oambyses,  ....  -522 
B.  G,  king  of  Persia;  conqueror  of  Egypt. 
Cameron,  Richard,  . . . .-1680,  Scot.  Covenanter. 
Cameron,  Simon,  1799-1889,  Am.  politician. 
Camoens,  Luis,  1517-79,  Portuguese  poet. 
Campbell,  Alexander,  1788-1866,  Ir.  founder 
of  the  denomination  of  “ Christians,”  or  44  Dis- 
ciples of  Christ.”  Campbell,  Colin,  Lord  Clyde, 


110 


A DICTIONARY  OF  BIOGRAPHY 


1792- 1863,  Br.  general.  Campbell,  John,  Lord, 
1779-1861,  chancellor  of  England.  Campbell, 
Thomas,  1777-1844,  Scot.  poet.  Campos, 
Martinez,  1830- . . . . , Sp.  general.  Canby, 
Edward  Richard  Sprigg,  1819-73,  Am.  general. 
Canisius,  Petrus  (De  Hondt),  1521-97,  Dutch 
Jesuit  theologian.  Canning,  George,  1770-1827, 
Eng.  statesman  and  orator.  Canova,  Antonio, 
1757-1822,  It.  sculptor.  Canbobekt,  Francois 
Certain,  1809- . . . .,  Fr.  marshal.  Canute  II., 
990-1035,  king  of  Denmark;  conqueror  of  Eng- 
land. Capet,  Hugh,  940?-996,  founder  of  the 
Capetian  dynasty.  Capeiyi  de  Capkara  de 
Montecuculi,  Georg  Leo  von,  1831-...., 
Bismarck’s  successor  as  chancellor  of  the  Ger- 
man empire.  Caracalla,  188-217,  Emperor  of 
Rome,  noted  for  cruelty.  Carey,  Henry  Charles, 

1793- 1879,  Am.  political  economist.  Carleton, 
Will,  1845- . . . .,  Am.  poet.  Carleton,  William, 

1794- 1869,  Ir.  novelist.  Carlisle,  John  G., 
1829- . . . . , Am.  statesman.  Carlos,  Don,  Duke 
of  Madrid,  1848- . . . . , claimant  to  Spanish 
throne;  nephew  of  Charles  VI.  Carlyle, 
Thomas,  1795-1881,  Scot,  essayist,  biographer 
and  historian.  Carnarvon,  Henry  Howard 
Molyneux  Herbert,  third  Earl  of,  1831-...., 
Eng.  statesman.  Carolus  Duran  (real  name, 
Charles  Auguste  Emile  Durand),  1837-...., 
Fr.  painter.  Carroll,  Charles,  1737-1832,  Am. 
patriot.  Cartier,  Jacques,  1494-1555?,  Fr. 
navigator.  Cartwright,  Edmund,  1743-1823, 
Eng.  inventor.  Cary,  Alice,  1822-70,  Am. 
poetess.  Casas,  Bartolome  de  las,  1474-1566, 
Sp.  missionary  and  historian.  Casaubon,  Isaac, 
1559-1614,  Swiss  scholar  and  critic.  Casimir  I., 
. . . .-1058,  king  of  Poland;  H.,  1137-94;  III., 

. . . .-1370;  IV.,  1425-92;  V.,  1609-72.  Cass, 
Lewis,  1782-1866,  Am.  statesman  and  diplo- 
matist. Cassagnac,  Paul  de,  1843- , Fr. 

journalist.  Castelar  y Rissol,  Emilio,  1832- 
. . . . , Sp.  republican  orator,  essayist  and  states- 
man. Castlereagh,  Robert  Stewart,  Viscount, 
1769-1822,  second  marquis  of  Londonderry ; Br. 
statesman,  prominent  in  suppressing  the  Irish  re- 
bellion of  1798 ; committed  suicide.  Castro,  Joan 
de,  1500-48,  Portuguese  general  and  navigator. 
Catherine,  Saint,  1347-80,  It.  nun  at  Siena; 
mediator  between  the  rival  popes  in  the  great 
schism.  Catherine  I.,  1682-1727,  empress  of 
Russia ; succeeded  to  the  throne  on  death  of  her 
husband,  Peter  the  Great;  II.,  1729-96,  notori- 
ously immoral.  Catherine  of  Aragon,  1486- 
1536,  queen  of  Henry  VIII.  of  England; 
divorced.  Catherine  de  Medici,  1510-89, 
queen  of  Henry  II.  of  France;  opponent  of  the 
Huguenots.  Catiline,  Lucius  Sergius,  108?- 
62  B.C.,  Rom.  conspirator.  Cato,  Dionysius, 
fl.  3d  century,  Latin  poet.  Cato,  Marcus 
Portius  (the  Elder),  234-149  B.C..Rom.  states- 
man and  author.  Cato,  Marcus  Portius  (the 


Younger),  95-46  B.  C.,  opponent  of  Caesar; 
famed  for  purity  and  nobility ; committed  suicide. 
Catullus,  Caius  Vallerius,  77?-45?  B.C.,  Latin 
poet.  Cavaignac,  Louis  Eugene,  1802-57,  Fr. 
general.  Cavour,  Camillo  Benso  di,  1818-61, 
first  prime  minister  of  the  kingdom  of  Italy. 
Caxton,  William,  1412  ?-92,  EDg.  scholar  and 
merchant;  introduced  printing'  into  England. 
Cecil,  William,  Lord  Burleigh,  1520-98,  lord 
treasurer  of  England.  Cecilia,  Saint,  fl.  2d 
century,  Rom.  martyr;  patroness  of  music. 
Cenci,  Beatrice,  1583  ?-99,  “ the  beautiful  parri- 
cide;” Roman  lady,  famous  for  beauty  and 
tragic  fate.  Cervantes  Saavedra,  Miguel  de, 
1547-1616,  Sp.  novelist.  Cesnola,  Louis  Palma 
di,  1832- . . . . , born  in  Italy ; colonel  in  U.  S. 
army  during  the  civil  war;  appointed  1865 
consul  to  Cyprus,  and  became  famous  for  his 
excavations  in  that  island.  Chaillu,  du> 
Paul  Belloni,  1835-....,  Fr.-Am.  traveler. 
Chalmers,  Thomas,  1780-1847,  Scot,  divine. 
Chamberlain,  Joseph,  1836- . . . . , Eng.  states- 
man. Chambers,  William,  1800-83,  Scot, 
editor  and  publisher.  Chamisso,  Adelbert 
von,  1781-1838,  Ger.  traveler.  Champollion, 
Jean  Francois,  1791-1832,  Fr.  Egyptologist. 
Channing,  William  Ellery,  1780-1842,  Am. 
divine.  Chapin,  Edwin  Hubbell,  1814-81,  Am. 
divine.  Charlemagne  (Charles  the  Great,  or 
Charles  I.),  742-814,  emperor  of  Germany  and 
founder  of  the  kingdom  of  the  Franks  (now 
France ) ; crowned  emperor  of  the  west,  with 
the  title  of  Caesar  Augustus,  by  Pope  Leo  III., 
800 ; the  most  powerful  and  enlightened  mon- 
arch of  his  time;  his  empire  extended  from  the 
Elbe  to  the  Ebro,  and  from  Calabria  to  Hun- 
gary; first  of  the  Carlovingian  dynasty. 
Charles II.  (the  Bald — Charles II.  of  France), 
823-77,  emperor  of  Germany;  invaded  Italy 
and  was  crowned  emperor;  III.  (the  Fat),  832  ?- 
88;  IV.,  1316-78,  emperor  of  Germany  and 
king  of  Bohemia  ; V.,  1500-58,  emperor  of  Ger- 
many; king  of  Spain  as  Charles  I.;  in  1521, 
summoned  the  Diet  of  Worms  to  check  the 
progress  of  Luther’s  doctrines;  in  1527,  war- 
ring with  Francis  I.  of  France  and  Pope  Clem- 
ent VII.,  Rome  was  sacked  and  the  pope  made 
prisoner;  convened  the  Diet  of  Augsburg  to 
suppress  the  reformation,  but,  the  Protestants 
having  united,  liberal  terms  were  granted  them; 
in  1535,  defeated  Barbarossa  and  captured 
Tunis,  liberating  thousands  of  Christian  slaves; 
defeated  in  1552  by  the  Protestant  forces  under 
Maurice  of  Saxony,  he  signed  the  treaty  of 
Passau,  establishing  the  Protestant  church  on  a 
firm  basis;  three  years  later  he  retired  to  the 
monastery  of  St.  Yuste;  VI.,  1685-1740;  VTI. 
(Karl  Albrecht),  1697-1745.  Charles II.  (the 
Bald — Charles  II.  of  Germanv),  823-77,  king 
of  France;  IV.,  1294-1328;  V.,  1337-80;  VI., 


A DICTIONARY  OF  BIOGRAPHY 


111 


1368-1422,  became  insane  1392;  VII.,  1403-61, 
expelled  the  English;  IX.,  1550-74;  X.,  1757- 
1836.  Charles  I.  (Charles  Stuart),  1600-49, 
king  of  England;  executed  after  attempting  to 
subdue  his  rebellious  subjects;  II.,  1630-85, 
witty,  but  careless  and  voluptuous ; the  habeas 
corpus  act  was  passed  during  his  reign. 
Charles  I.  (Charles  V.  of  Germany),  1500-58, 
king  of  Spain;  II.,  1661-1700;  III.,  1716-88; 
IV.,  1748-1819.  Charles  IX.,  1550-1611,  king 
of  Sweden;  X.  (Gustavus),  1622-60;  XII., 
1682-1718,  ascended  the  throne  in  1697;  a 
league  being  formed  against  him  by  Russia, 
Denmark  and  Poland  in  1700,  he  besieged 
Copenhagen,  forced  Denmark  to  make  peace, 
and  beat  the  Russians ; he  then  invaded  Poland, 
compelling  King  Augustus  to  resign;  invading 
Russia,  he  was  badly  defeated  at  Pultowa;  he 
fled  to  Turkey,  but  soon  returned;  marching 
into  Norway,  he  was  killed  at  the  siege  of 
Frederickshall;  XIII.,  1748-1818;  XIV.  (Ber- 
nadotte),  1714-1844;  XV.,  1826-72,  king  of 
Sweden  and  Norway.  Charles  Edward 
Stuart  (the  Young  Pretender),  1720-88,  Eng. 
prince.  Charles  the  Bold,  1433-77,  duke  of 
Burgundy.  Charles  Martel,  694?-741,  king 
of  the  Franks.  Charlotte,  1840- . . . . , ex-em- 
press of  Mexico;  wife  of  Maximilian.  Chase, 
Salmon  Portland,  1808-73,  Am.  statesman  and 
jurist.  Chateaubriand,  Francois  Auguste  de, 
Viscount,  1768-1848,  Fr.  author.  Chatham. 
William  Pitt,  Earl  of  (the  Great  Commoner), 
1708-78,  Eng.  statesman  and  orator;  opposed 
taxation  of  American  colonies.  Chatterton, 
Thomas,  1752-70,  Eng.  literary  impostor. 
Chaucer,  Geoffrey,  1340?-1400,  Eng.  poet; 
“ Father  of  English  poetry.”  Cheever,  George 
Barrelle,  1807-90,  Am.  divine.  Cheke,  Sir 
.John,  1514-57,  Eng.  scholar.  Chenier,  Andre 
Marie  de,  1762-94,  Fr.  poet.  Cherbuliez, 
Victor,  1832- . . . . , Fr.  novelist.  Cherubini, 
Maria  Luigi,  1760-1842,  It.  composer.  Ches- 
terfield, Philip  Dormer  Stanhope,  Earl  of, 
1694-1773,  Eng.  orator  and  wit;  distinguished 
as  a man  of  fashion.  Chitty,  Joseph,  1776- 
1841,  Eng.  jurist.  Choate,  Rufus,  1799-1859, 
Am.  lawyer  and  statesman.  Choiseul,  Etienne 
Francois  de,  1719-85,  Fr.  statesman.  Choris, 
Louis,  1795-1828,  Russian  painter  and  traveler. 
Christian  (or  Christiern)  I.,  1425-81,  king  of 
Denmark;  II.,  1481-1556,  called  “The  Hero  of 
the  North;”  III.,  1503-59;  IV.,  1577-1648;  V., 
1646-99;  VI.,  1699-1746;  VII.,  1749-1808; 
VIII.,  1786-1848 ; IX.,  1818- ....  Christina, 
1629-89,  queen  of  Sweden;  daughter  of  Gus- 
tavus Adolphus;  learned  and  eccentric;  abdi- 
cated, 1654.  Chrysippus,  280-207  B.C.,  Gr. 
stoic  philosopher.  Chrysostom,  John,  Saint, 
350?-407,  Gr.  father  of  the  church.  Church, 
Frederick  Edwin,  1826-..,.,  Am.  painter. 


Churchill,  Charles,  1731-64,  Eng.  satirist. 
Churchill,  Randolph  Spencer,  Lord,  1849- 
. . . .,  Eng.  statesman.  Cibber,  Colley  (James 
Rees),  1671-1757,  Eng.  actor  and  dramatist. 
Cicero,  Marcus  Tullius,  106-43  B.C.,  Rom. 
author,  statesman  and  orator;  the  greatest 
critic  of  antiquity;  while  consul,  suppressed 
the  conspiracy  of  Catiline;  exiled  58  B.C.,  but 
recalled;  was  an  adherent  of  Pompey,  but  en- 
joyed the  favor  of  Julius  Csesar;  killed  by  the 
soldiers  of  Antony;  as  an  orator,  Cicero  is 
regarded  second  only  to  Demosthenes.  Cid 
Campeador  (Ruy  Diaz  de  Bivar),  1040 ?-99, 
Castilian  hero.  Cimon,  510-449  B.C.,  Athenian 
general  and  statesman.  Cincinnatus,  Lucius 
Quintus,  520-438  B.C.,  Rom.  patriot  and  dicta- 
tor; elected  consul  while  cultivating  a farm,  hav- 
ing lost  his  property ; conquered  the  yEqui ; twice 
chosen  dictator,  and  at  the  expiration  of  each 
term  of  office  he  returned  to  the  plow.  Clarke, 
Adam,  1762-1832,  Irish  Methodist  Bible  com- 
mentator. Clara  Belle,  pen  name  of  Mrs.  Wm. 
Thomson,  deceased;  now  name  of  a news  syn- 
dicate. Claude  Lorraine,  1600-82,  Fr.  painter. 
Claudian  (Claudius  Claudianus),  365?-408?, 
Latin  poet.  Claudius  (Tiberius  Claudius 
DrususNero),  B.C.  10-54  A.D.,  Rom.  emperor; 
invaded  Britain.  Claudius,  Marcus  Aurelius, 
214-70,  Rom.  emperor.  Clay,  Henry,  1777- 
1852,  Am.  statesman  and  orator;  “The  Great 
Pacificator.”  Born  in  Virginia;  removed  to 
Kentucky,  1797;  practiced  law;  elected  to 
Kentucky  legislature  in  1804,  and  two  years 
later  chosen  to  fill  a short  term  in  the  U.  S. 
Senate;  re-elected  to  the  Senate  1809,  and  to 
the  House  of  Representatives  1811,  of  which 
body  he  was  made  speaker;  re-elected  speaker 
1813;  signed  treaty  of  Ghent  1815;  re-elected 
speaker  four  times;  in  1824,  he  was  one  of  four 
candidates  for  the  presidency ; when  the  election 
devolved  on  the  House,  his  influence  decided 
the  contest  in  favor  of  Jackson;  a bloodless 
duel  between  Clay  and  Randolph,  in  1826,  was 
the  result  of  charges  against  Clay  growing  out 
of  this  election ; re-elected  to  the  Senate  in  1831 
for  six  years ; in  1832,  defeated  for  the  presi- 
dency as  the  candidate  of  the  anti- Jackson 
party;  again  elected  to  the  Senate  1836,  but 
resigned  1842;  Whig  candidate  for  the  presi- 
dency in  1844 ; re-elected  senator  1848.  To  Clay 
is  due  the  credit  for  the  “Missouri  Compro- 
mise,” believed  to  have  postponed  for  ten  years 
the  civil  war.  Clemens,  Samuel  Langhorn 
(Mark  Twain),  1835-....,  Am.  humorist. 
Clement  I.,  30?-100,  pope;  IV.,  . . . .-628;  V., 
1264 ?-1314;  VII.  (Giulio  de  Medici),  1475?- 
1534;  VIII.,  1605;  XI.,  1649-1721;  XIV., 
1705-74.  Clement  of  Alexandria,  150?-220?, 
father  of  the  church.  Cleon,  ....  -422  B.C., 
Athenian  demagogue  and  general.  Cleopatra, 


112 


A DICTIONARY  OF  BIOGRAPHY 


69-30  B.C.,  queen  of  Egypt;  noted  for  beauty 
and  accomplishments.  Cleveland,  Stephen 
Grover,  1837-....,  Am.  statesman;  born  at 
Caldwell,  N.  J.,  the  son  of  a Presbyterian  min- 
ister, who  removed  to  Fayetteville,  N.  J.,  in 
1840;  first  worked  in  a country  store,  secured 
an  education  and  became  a teacher  in  the  N.  Y. 
Blind  Asylum;  studied  law  in  Buffalo;  admit- 
ted to  the  bar,  1863,  and  became  assistant  dis- 
trict attorney,  afterwards  sheriff;  mayor  of 
Buffalo,  1881,  and  then  elected  governor  of 
New  York  by  192,000  majority;  elected  presi- 
dent in  1884,  and  again  in  1892;  married  Miss 
Frances  Folsom  June  2,  1886.  Clinton,  De 
Witt,  1769-1828,  Am.  statesman.  Clinton, 
George,  1739-1812,  vice-president  of  the  U.  S. 
Clinton,  Sir  Henry,  1738-95,  Eng.  general  in 
America.  Clive,  Robert,  Lord,  1725-74,  Eng. 
general  and  fouuder  of  British  empire  in  India. 
Clootz,  Jean  Baptiste,  Baron  (Anacharsis 
Clootz),  1753-94,  Prussian  traveler  and  Fr. 
revolutionist;  guillotined.  Clough,  Arthur 
Hugh,  1820-61,  Eng.  poet.  Clovis  (or  Chlod- 
wig),  465-511,  king  of  the  Franks;  conqueror 
of  Gaul.  Cluseret,  Gustave  Paul,  1823- . . . ., 
Fr.  general  in  America,  and  revolutionist  in 
France  and  Switzerland.  Cobbett,  William, 
1762-1835,  Eng.  political  writer.  Cobden, 
Richard,  1804-65,  Eng.  statesman  and  econo- 
mist. Cody,  William,  1832-....,  Am.  scout; 
originator  of  the  41  Wild  West  ” show.  Coke 
(or  Cook),  Sir  Edward,  1552-1633,  Eng.  jurist. 
Colbbrt,  Jean  Baptiste,  1619-83,  Fr.  states- 
man. Cole,  Thomas,  1801-48,  Eng.  landscape 
painter.  Coleridge,  Samuel  Taylor,  1772- 
1834,  Eng.  poet.  Colfax,  Schuyler,  1823-85, 
Am.  politician;  vice-president.  Coligny,  Gas- 
pard  de,  1517-72,  Fr.  admiral;  leader  of  the 
Huguenots;  killed  in  massacre  of  St.  Bartholo- 
mew. Collier,  Jeremy,  1650-1726,  Eng. 
theologian.  Colonna,  Yittoria,  1490-1547,  It. 
poet.  Colquhoun,  Archibald  Ross,  1848- . . . . , 
Br.  explorer.  Colt,  Samuel,  1814-62,  Am.  in- 
ventor of  revolving  pistol.  Columba,  Saint, 
521-97,  the  apostle  of  Caledonia.  Columbus, 
Christopher  (It.:  Cristoforo  Colombo.  Sp. : 
Cristoval  Colon),  1436-1506,  Genoese  navi- 
gator; became  a sailor  at  14;  studied  mathe- 
matics at  the  University  of  Pavia ; removed  to 
Lisbon  at  the  age  of  thirty ; was  employed  in 
several  expeditions  to  the  west  coast  of  Africa; 
meditated  reaching  India  by  a western  route, 
and  unsuccessfully  solicited  the  aid  of  John  II. 
of  Portugal ; but  finally  Ferdinand  and  Isabella 
of  Spain  furnished  him  two  small  vessels,  and 
another  was  added  by  the  efforts  of  friends; 
with  one  hundred  and  twenty  men  he  set  sail 
from  Palos,  August  3,  1492,  and  discovered  the 
island  of  San  Salvador,  October  12  of  same 
year;  supposing  that  he  had  reached  India,  he 


called  the  natives  Indians;  after  visiting  Cuba 
and  Hayti,  he  returned  to  Spain,  where  he  was 
received  triumphantly ; in  1493  he  again  sailed 
across  the  Atlantic,  this  time  with  seventeen 
ships,  and  discovered  Jamaica  and  Porto  Rico; 
in  1498  he  made  his  third  voyage,  with  six  ves- 
sels, discovering  the  mainland  at  the  mouth  of 
the  Orinoco;  in  1499,  complaints  having  been 
made  to  the  court  of  the  conduct  of  Columbus 
at  Hispaniola,  he  was  carried  to  Spain  in 
chains  by  Francisco  de  Bobadilla;  Columbus’ 
last  voyage  to  America  was  made  in  1502,  to 
Honduras;  he  died  neglected.  Comonfort, 
Ignacio,  1810  ?-63,  president  of  Mexico.  Comte. 
Auguste,  1798-1857,  Fr.  philosopher.  Conde, 
Louis  II.,  Prince  de,  1621-86,  Fr.  general;  vic- 
torious over  the  Spaniards  at  Rocroi,  1643,  and 
over  the  Germans  at  Nordlingen,  1645;  again 
defeated  the  Spanish  at  Lens  in  1648,  almost 
annihilating  their  infantry,  previously  regarded 
invincible;  seeking  revenge  for  having  been  im- 
prisoned by  the  orders  of  Mazarin  or  the  queen, 
he  warred  against  the  government,  and  next 
entered  the  service  of  Spain;  returned  to 
France  in  1659,  and  defeated  William  of 
Orange  in  1674.  Confucius,  or  Kong-foo-tse, 
551-478  B.C.,  Chinese  philosopher;  the  son  of 
a soldier,  he  was  raised  to  the  rank  of  mandarin 
at  19;  commenced  public  teaching  at  22;  be- 
came, in  499  B.C.,  minister  of  crime,  and  soon 
after  retired  from  public  life,  devoting  his  time 
to  study,  travel  and  the  dissemination  of  his 
doctrines.  The  philosophy  of  Confucius  relates 
to  the  present  life  only;  he  placed  great  im- 
portance upon  the  outward  forms  of  politeness, 
being  the  first  to  enunciate,  in  substance,  the 
golden  rule;  his  influence  has  been  enormous, 
his  teachings  affecting  two-thirds  of  humanity 
for  twenty-three  centuries.  Congreve,  Sir  Wil- 
liam, 1772-1828,  Eng.  engineer.  Congreve, 
William,  1670-1729,  Eng.  dramatist.  Conk- 
ling,  Roscoe,  1829  88,  Am.  statesman,  lawyer 
and  orator.  Conrad  I,  ....  -918,  emperor  of 
Germany;  II.,  ....-1039;  III.,  1093-1153; 
IV.,  1228-54;  V.,  1252-68.  Conscience,  Hen- 
drik, 1812-83,  Flemish  novelist.  Constans  I, 
320?-50,  emperor  of  Rome;  II.,  630-68.  Con- 
stantine I.  (the  Great),  272-377,  emperor  of 
Rome;  embraced  Christianity,  and  transferred 
his  court  from  Rome  to  Byzantium,  thenceforth 
called  Constantinople.  Conti,  Francois  Louis 
de,  Prince,  1664-1709,  Fr.  general.,  Conway, 
Moncure  Daniel,  1832- . . . . , Am.  author.  Cook, 
Eliza,  1817- . . . .,  Eng.  poetess.  Cook,  James, 
1728-79,  Eng.  discoverer;  killed  by  natives 
in  Sandwich  Islands.  Cooke,  George 
Frederick,  1755-1812,  Eng.  actor.  Cooper, 
Sir  Astley  Paston,  1768-1841,  Eng.  physician. 
Cooper,  James  Fenimore,  1779-1851,  Am.  nov- 
elist. Copernicus  (Kopernik),  Nicholas,  1473- 


A DICTIONARY  OF  BIOGRAPHY 


113 


1543,  Ger.  astronomer;  father  of  modern 
astronomy;  disproved  the  Ptolemaic  theory ; in 
his  great  work,  “ The  Revolution  of  the  Celes- 
tial Orbs,”  the  first  copy  of  which  was  handed 
to  him  on  the  day  of  his  death,  he  demonstrated 
that  the  sun  is  the  center  of  the  system.  Cop- 
pee,  Francois  Edouard  Joachim,  1842- . . . .,  Fr. 
poet.  Coquelin,  Benoit  Constant,  1841- . ..., 
Fr.  actor.  Coquelin,  Ernest  Alexandre 
Honore,  1848- . . . . , Fr.  actor.  Corday,  Char- 
lotte, 1768-93,  Fr.  heroine;  assassinated  Marat. 
Coriolanus,  Cneius  Marcus,  6.  490  B.C.,  Rom. 
hero.  Corneille,  Pierre,  1606-84,  founder  of 
the  French  drama.  Cornell,  Ezra,  1807-74, 
Am.  philanthropist.  Cornwall,  Barry,  see 
Procter.  Cornwallis,  Charles,  Earl,  1738- 
1805,  Br.  general.  Corot,  Jean  Baptiste 
Camille,  1796-1875,  Fr.  painter.  Correggio, 
Antonio  Allegri  da,  1494-1534,  It.  painter; 
known  as  “the  divine;”  his  work  excels  in  har- 
mony, grace  and  sweetness  of  color  and  form. 
Cortez,  Hernando,  1485-1547,  Sp.  conqueror 
of  Mexico.  Cotton,  John,  1585-1652,  Puritan 
minister  in  Boston.  Coues,  Elliott,  1842- . . . . , 
Am.  naturalist.  Cowley,  Abraham,  1618-67, 
Eng.  poet.  Cowper,  William,  1731-1800,  Eng. 
poet.  Cowper,  William,  1666-1709,  Eng.  an- 
atomist. Cox,  Samuel  Sullivan,  1824-89, 
Am.  statesman.  Crabb,  George,  1778-1854, 
Eng.  philologist.  Crabbe,  George,  1754-1832, 
Eng.  poet.  Craik,  Dinah  Maria  (Mulock), 
1826-87,  Eng.  authoress.  Cranch,  Christopher 
Pearse,  1813- . . . . , Am.  artist  and  poet.  Crane, 
Walter,  1845-....,  Eng.  painter.  CranmeR, 
Thomas,  1489-1556,  Eng.  reformer;  arch- 
bishop of  Canterbury;  burned  to  death.  Craw- 
ford, Francis  Marion,  1845- . . . . , Am.  novelist 
residing  in  Rome.  Crassus,  Marcus  Licinius, 
108?-53  B.C.,  Rom.  triumvir.  Creasy,  Sir  Ed- 
ward Shepherd,  1812-78,  Eng.  historian. 
Crichton,  James  (the  Admirable  Crichton), 
1560-83,  Scot,  prodigy;  stabbed  by  his  pupil, 
a son  of  the  Duke  of  Mantua.  Crispi,  Fran- 
cesco, 1819- . . . . , It.  statesman.  Crittenden, 
John  Jordon,  1786-1863,  Am.  statesman. 
Crockett,  David,  1786-1836,  Am.  backwoods- 
man. Cr(ESUs,  590-46  B.C.,  king  of  Lydia; 
famous  for  wealth.  Croly,  George,  1780-1860, 
Ir.  poet  and  pulpit  orator.  Cromwell,  Oliver, 
1599-1659,  Eng.  general  and  leader  of  the 
political  and  religious  revolution  in  England; 
entered  the  Parliamentary  army,  in  1642,  as 
captain  of  cavalry;  rapidly  promoted,  and  led 
left  wing  at  Marston  Moor,  1644;  commanded 
right  wiDg  at  Naseby,  1645,  and  became  leader 
of  the  independents ; transferred  the  custody  of 
the  king  from  Parliament  to  the  army,  1647 ; 
won  the  battle  of  Preston,  1648;  signed  the 
death  warrant  of  Charles  I.,  1649;  made  com- 
mander-in-chief, 1650,  and  defeated  the  Scotch 

T • 


at  Dunbar  and  Charles  at  Worcester;  dissolved 
Parliament  in  1653,  and  was,  in  1654,  proclaimed 
by  the  army  lord  protector  of  the  common- 
wealth. Cruden,  Alexander,  1700-70,  Scot, 
bookseller  and  author;  “Concordance.” 
Cruikshank,  George,  1792-1878,  Eng.  humorous 
artist.  Cumberland,  William  Augustus,  Duke 
of,  1721-65,  conqueror  at  Culloden.  Cunning- 
ham, Allen,  1785-1842,  Scot,  author  and  critic. 
Curran,  John  Philpot,  1750-1817,  Ir.  barrister 
and  orator.  Curtis,  George  Ticknor,  1812- 
. . . . , Am.  lawyer  and  author.  Curtis,  George 
William,  1824-92,  Am.  author  and  editor. 
Cushing,  Caleb,  1800-79,  Am.  lawyer  and 
statesman.  Cushman,  Charlotte  Sanders,  1816- 
76,  Am.  actress.  Custer,  George  A.,  1839-76, 
Am.  general;  killed  by  the  Sioux.  Cuvier, 
Georges  C.  L.  F.,  Baron,  1769-1832,  Fr. 
naturalist;  the  greatest  of  zoologists  and 
founder  of  comparative  anatomy.  Cyprian, 
Saint,  200?-58,  Latin  father;  bishop  of  Car- 
thage; martyr.  Cyril,  Saint,  315?-86,  bishop 
of  Jerusalem.  Cyril,  Saint,  376?-444,  bishop 
of  Alexandria.  Cyrus  (the Great,  or  the  Elder), 
....  -529  B.C.,  king  of  Persia;  conquered  Baby- 
lon. Cyrus  (the  Younger),  ....-401  B.C., 
hero  of  Xenophon’s  “Anabasis.” 

DAGUERRE,  Louis  Jacques  Mande,  1789- 
1851,  Fr.  artist ; inventor  of  the  daguer- 
reotype. Dahlberg,  Erie,  1625-1703,  Sw. 
general  and  engineer.  Dahlgren,  John  Adolph, 
1809-70,  Am.  rear-admiral.  Dallas,  . Alex- 
ander James,  1759-1817,  Am.  statesman. 
Dallas,  George  Mifflin,  1792-1864,  Am.  states- 
man. Dalton,  John,  1766-1844,  Eng.  chem- 
ical philosopher.  Daly,  Augustin,  1838- . . . . , 
Am.  dramatist.  Damiani,  Peter,  990-1072,  It. 
ecclesiastic.  Damiens,  Robert  F.,  1714-57,  Fr. 
fanatic.  Dampier,  William,  1652-1712,  Eng. 
navigator.  Dana,  Charles  Anderson,  1819- . . . . , 
Am.  journalist.  Dana,  Francis,  1743-1811,  Am. 
lawyer  and  statesman.  Dana,  Richard  Henry, 
1787-1879,  Am.  poet  and  writer.  Dana,  Richard 
Henry,  1815-82,  son  of  R.  H.,  Am.  author  and 
lawyer;  “ Two  Years  Before  the  Mast.”  Dancer, 
Daniel,  1716-94,  Eng.  miser.  Dandelot,  Fran- 
cois de  Coligny,  1521-69,  Fr.  general.  Dan- 
dolo,  Enrico,  1105-1205.  blind  doge  of  Venice. 
Dane,  Nathan,  1752-1835,  Am.  lawyer  and 
statesman.  Daniel,  fl.  6th  century  B.  C.,  He- 
brew prince  and  prophet.  Daniel,  Samuel,  1562- 
1619,  Eng.  poet.  Dante  Allighieri,  1265- 
1321,  the  greatest  poet  of  Italy;  “the  Christian 
Homer.”  Danton,  George  Jacques,  1759-94,  a 
leader  of  the  French  revolution;  guillotined. 
D’Arblay,  Mme.  Frances  (Burney),  1752-1840, 
Eng.  novelist.  Darboy,  Georges,  1813-71,  arch- 
bishop of  Paris.  Dare,  Shirley,  pen  name  of 
P.  C.  Dunning.  Darius  I.  (Darius  Hystaspis), 


114 


A DICTIONARY  OF  BIOGRAPHY 


. . . .-435  B.  C.,  king  of  Persia;  II.,  . . . .-405 
B.C.;  III.  (Codomanus),  . ...-330  B.  0.,  de- 
feated by  Alexander.  Darius  the  Mede,  sup- 
posed to  be  Cyaxares  II.  Darley,  Felix  O.  C., 
1822-88,  Am.  artist.  Darling,  Grace,  1815-42, 
Eng.  heroine.  Darnley,  Henry  Stuart,  Lord, 
1545 ?-67,  husband  of  Mary  of  Scots;  assassin- 
ated. Darwin,  Charles  Robert,  1809-82,  Eng. 
naturalist;  originator  of  the  theory  of  evolution; 
in  his  “Origin  of  Species  by  Means  of  Natural 
Selection,”  published  1859,  he  propounds  the 
theory  that  all  forms  of  life  have  been  produced 
by  a series  of  gradual  changes  in  natural 
descent;  in  his  “Descent  of  Man,”  he  infers 
that  “man  is  descended  from  a hairy  quadru- 
ped furnished  with  a tail  and  pointed  ears, 
probably  arboreal  in  its  habits.”  Darwin, 
Erasmus,  1731-1802,  Eng.  physician  and  poet. 
D’Acbigne,  Jean  Henri  Merle,  1794-1872,  Swiss 
historian.  D’Aubigne,  Theodore,  1550-1630,  Fr. 
soldier,  poet  and  historian.  Daudet,  Alphonse, 

1840- Fr.  novelist.  Davenport,  Edward 

L.,  1816-77,  Am.  actor.  David,  1090-15  B.  C., 
king  of  Israel.  David,  Saint,  490?-544,  patron 
of  Wales.  David,  Jacques  Louis,  1748-1825, 
Fr.  historical  painter.  Daviess,  Joseph  Ham- 
ilton (Jo  Daviess),  1787-1854,  Am.  statesman. 
Da  Vinci,  Leonardo;  see  Vinci.  Davis,  Henry 
Winter,  1817-65,  Am.  politician.  Davis,  Jef- 
ferson, 1808-89,  Am.  statesman  and  president 
of  the  Confederacy  ; born  in  Kentucky ; gradu- 
ate of  West  Point;  served  in  Black  Hawk  and 
Mexican  wars;  elected  to  U.  S.  Senate  from 
Mississippi,  1847;  secretary  of  war,  1853-7;  re- 
elected senator,  1857;  inaugurated  provisional 
president  of  the  Confederate  States,  1861,  and 
elected  for  six  years  1862 ; imprisoned  in  Fort- 
ress Monroe  for  two  years  after  the  fall  of 
Richmond.  Davitt,  Michael,  1846- .....  Ir. 
patriot.  Davoust  (or  Davout),  Louis  Nicholas, 
Duke  of  Auerstadt  and  Prince  of  Eckmiihl, 
1770-1823,  marshal  of  France.  Davy,  Sir 
Humphrey,  1778-1829,  Eng.  chemist;  inventor 
of  the  safety  lamp.  Dayton,  William  Lewis, 
1807-64,  Am.  statesman.  Dearborn,  Henry, 
1751-1829,  Am.  general  and  statesman.  Deca- 
tur, Stephen,  1779-1820,  Am.  naval  commander; 
defeated  the  Algerines;  killed  in  a duel.  De 
Foe  (or  Defoe),  Daniel,  1661-1731,  Eng. 
novelist.  De  Kalb,  John,  Baron,  1732-80,  Ger. 
general;  accompanied  Lafayette  to  America, 
and  served  under  Washington;  killed  at  battle 
of  Camden.  De  Haas,  Maurice  F.  H..  1830?- 
. . . . , Dutch  marine  painter.  Delahaye,  Ernest, 
1855- . . . . , Fr.  painter.  Delaroche,  Paul, 
1797-1856,  Fr.  painter.  Delaware,  Thomas 
West,  Lord,  ....  -1618,  governor  of  Virginia. 
Delmas,  Antoine  Guillaume,  1768-1813,  Fr. 
general.  Delorme,  Marion,  1612-50,  Fr.  beauty 
and  courtesan.  Del  Sarto,  Andrea  Vanucchi, 


1488-1530,  Fr.  painter.  Democritus,  460-361 
B.  C.,  “the  laughing  philosopher  of  Greece.” 
Demosthenes,  385?-322  B.  C.,  Athenian  orator; 
conquered  an  impediment  in  his  speech,  and  by 
perseverance  and  determination  became  the 
greatest  of  orators;  opposed  Philip  of  Macedon, 
against  whom  he  delivered  his  Philippics ; con- 
demned to  death  by  Antipater,  he  committed 
suicide  by  poison.  Denis,  Saint,  ...,-272, 
apostle  and  patron  of  France.  Depew,  Chaun- 
cey  Mitchell,  1834- ....  Am.  railroad  manager, 
lawyer  and  orator.  De  Quincey,  Thomas, 
1785-1859,  Eng.  author;  his  “ Confessions  of 
an  Opium-Eater,”  an  autobiography,  published 
in  1821,  created  a great  sensation.  Derby, 
Edward  Geoffrey  Smith  Stanley,  Earl  of,  1799- 
1869,  Eng.  statesman  and  orator:  translated 
Homer’s  Iliad.  Derby,  Edward  Henry  Smith 
Stanley,  Earl  of,  1826-1893,  Eng.  statesman. 
Deroulede,  Paul,  1846- . . . . , Fr.  poet.  Des- 
cartes, Rene,  1596-1650,  Fr.  philosopher  and 
mathematician ; represented  the  revolt  against 
scholasticism,  re-examining  all  questions  and 
discarding  the  authority  of  great  names;  “I 
think,  therefore  I am.”  Desfontaines,  Rene 
Louiche,  1752-1833,  Fr.  botanist.  De  Smet, 
Peter  John,  1801-73,  Jesuit  missionary  to  the 
Indians.  Des  Moulins,  Camille,  1762-94,  Fr. 
Jacobin;  guillotined.  De  Soto,  Ferdinand, 
1460-1542,  Sp.  explorer;  discovered  the  Missis- 
sippi. Dessalines,  Jean  Jacques,  1760-1806, 
negro  emperor  of  Hayti.  De  Vigny,  Alfred, 
Count,  1799-1863,  Fr.  novelist  and  poet.  DeWitt, 
Jan,  1625-72,  Dutch  statesman.  Diaz,  Porfirio. 
1830- . . . . , president  of  Mexico.  Dick,  Thomas, 
1772-1857,  Scot,  author.  Dickens,  Charles,  1812- 
70,  Eng.  novelist.  Dickinson,  Anna  Elizabeth, 

1842-  . . . . , Am.  lecturer.  Diderot,  Denis,  1712- 
84,  Fr.  philosopher  and  novelist ; chief  editor  of 
“ The  Encyclopaedia,”  and  librarian  of  Catherine 
of  Russia.  Dilke,  Sir  Charles  Wentworth, 

1843-  . . . .,  Eng.  statesman,  editor  and  author. 
Dillon,  John,  1851- . . . . , Ir.  political  leader. 
Diocletian,  284-305,  Rom.  emperor.  Diogenes, 
died  323  B.  C.,  Gr.  cynic  philosopher;  lived  in 
a tub,  affecting  contempt  for  the  comforts  of 
life.  Dionysius  (the  Elder),  430?-367  B.  C., 
tyrant  of  Syracuse.  Dionysius  (the  Younger), 
398-340?  B.  C.,  tyrant  of  Syracuse.  Dionysius 
of  Halicarnassus,  70 ?-7?  B.  C.,  Gr.  historian. 
Disraeli,  Benjamin,  see  Beaconsfield.  Dis- 
raeli,. Isaac,  1766-1848,  father  of  B..  Eng.  lit- 
terateur; born  of  a Jewish  family.  Dix,  John 
Adams,  1798-1879,  Am.  general  and  statesman. 
Dixon.  William  Hepworth,  1821-79,  Eng. 
author  and  historian.  Dodge,  Mary  Abigail 
(Gail  Hamilton),  1830-....,  Am.  authoress; 
cousin  of  James  G.  Blaine.  Dodge,  Mary 
Mapes,  1838 . . . .,  Am.  authoress.  Doellinger, 
John  Joseph  Ignatius,  1799-1890,  Ger.  theolo- 


A DICTIONARY  OF  BIOGRAPHY 


115 


gian  and  historian;  leader  of  the  “ Old  Catholic” 
movement.  Dobbear,  Amos  Emerson,  1837- 
. . . . , Am.  physicist  and  inventor.  Domenicii- 
ino  (Zampieri),  1581-1641,  It.  painter.  Dom- 
inic, Saint,  1170-1221,  Sp.  preacher;  founder  of 
order  of  Dominicans.  Domitian,  51  ?-96,  Rom. 
emperor.  Donatus,  fl.  300,  founder  of  the 
Donatists.  Donizetti,  Gaetano,  1798-1848,  It. 
composer.  Donnebby,  Ignatius,  1832- . . . .,  Am. 
author  and  reformer.  Dore,  Paul  Gustave, 
1832-83,  Fr.  artist.'  Doria,  Andrea,  1468-1560, 
Genoese  patriot  and  commander.  Dorr,  Thomas 
Wilson,  1805-54,  Am.  politician.  Dorset, 
Charles  Sackville,  Earl  of,  1637-1706,  Eng.  poet 
and  wit.  Dorset,  Thomas  Sackville,  Earl  of, 
1536-1608,  Eng.  poet  and  statesman.  Dorsey, 
James  Owen,  1848- . . . . , Am.  ethnologist. 
Dorsey,  John  Syng,  1783-1818,  Am.  surgeon. 
Dougbas,  Archibald  (Bell-the-Cat),  . . . .-1514?, 
“ the  great  earl  of  Angus  ; ” lord  chancellor. 
Doogbas,  James,  Earl  of,  ....-1330,  Scot, 
patriot.  Dougbas,  Stephen  Arnold  (the  Little 
Giant),  1817?-1861,  Am.  statesman;  native  of 
Vermont;  admitted  to  the  bar  in  New  York; 
removed  to  Illinois  and  gained  distinction  as  an 
orator;  judge  of  Illinois  Supreme  Court,  1841; 
elected  to  Congress,  1843;  senator,  1847;  sup- 
ported the  compromise  measures  of  Henry  Clay, 
and  advocated  the  doctrine  known  as  “ squat- 
ter sovereignty ; ” re-elected  to  Senate,  1853, 
and  reported  bill  repealing  Missouri  Compro- 
mise; candidate  for  Democratic  nomination  for 
presidency  in  1856 ; defeated  Lincoln  for  U.  S. 
Senate  in  1858,  they  canvassing  the  State 
together;  candidate  of  one  wing  of  the  Demo- 
cratic party  for  president  in  1860;  supported 
the  Union  party  in  1861.  Dougbass,  Frederick, 
1817  ?-.... , Am.  orator;  formerly  a slave.  Dow, 
Lorenzo,  1777-1834,  Am.  preacher.  Dow,  Neal, 
1804- . . . . , Am.  temp,  reformer.  Draco  (or  Dra- 
con),fl.  624  B.  C.,  Athenian  lawgiver.  Drake,  Sir 
Francis,  1540-95,  Eng.  naval  hero;  first  Eng- 
lish circumnavigator  of  the  globe.  Drake, 
Joseph  Rodman,  1795-1820,  Am.  poet.  Draper, 
John  William,  1811-82,  Am.  scientist.  Drayton, 
Michael,  1563-1631,  Eng.  poet.  Dreyse,  Johann 
Nikolaus  von,  1787-1867,  Prussian  inventor  of 
the  needle  gun.  Drusus,  Claudius  Nero,  38-9 
B.C.,  Rom.  general.  Dryden,  John,  1631-1700, 
Eng.  poet,  critic  and  dramatist.  Df  Chaibbu, 
Paul  Belloni,  1835.  . . .,  Fr.  traveler.  Dude- 
vant,  Mme.  Amantine  Lucile  Aurore  ( nee 
Dupin)  (George  Sand),  1804-76,  Fr.  novelist. 
Dudbey,  Benjamin  Winslow,  1785-1870,  Am. 
surgeon.  Dudbey,  Charles  Edward,  1780-1841, 
Am.  senator.  Dudbey,  Robert,  Earl  of  Lei- 
cester, 1531  ?-88,  favorite  of  Queen  Elizabeth. 
Dufaure,  Jules  Armand  Stanislas,  1798-1881, 
Fr.  statesman.  Dufeerin,  Frederick  Temple 
Hamilton  Blackwood,  Earl  of,  1826- . . . .,  Eng. 


statesman,  governor- general  of  Canada.  Dumas, 
Alexandre,  1802-70,  Fr.  novelist.  Dumas,  Alex- 
andre, 1 824-.  .. .,  son  of  A.  D.,  Fr.  novelist. 
Dumouriez,  Charles  Francois,  1739-1823,  Fr. 
general.  Duncan  I.,  ....-1040,  Scot,  king; 
killed  by  Macbeth.  Dundonabd,  Thomas  Coch- 
rane, Earl  of,  1775-1860,  Br.  admiral.  Dung- 
bison,  Robley,  1798-1869,  Am.,  physician. 
Dunois,  Jean  de  (Bastard  of  Orleans),  Fr. 
national  hero;  natural  son  of  the  Duke  of 
Orleans;  defeated  the  English  at  Montargis  in 
1427,  and  assisted  at  the  siege  of  Orleans  in 
1429 ; expelled  the  English  from  Normandy  and 
Guienne,  and  was  created  Count  d’Orleans. 
Duns  Scotus  (the  Subtle  Doctor),  1265?-1308, 
Scot,  theologian.  Dunstan,  Saint,  925-988, 
Eng.  prelate.  Dupanboup,  Felix  Antoine  Fili- 
bert,  1802-78,  Fr.  prelate.  Dupbeix,  Joseph, 
Marquis,  1695-1763,  Fr.  governor  in  India. 
Dupont,  Samuel  Francis,  1803-65,  Am.  rear- 
admiral.  Duquesne,  Abraham,  1610-88,  Fr. 
naval  commander.  Durer,  Albrecht,  1471-1528, 
Ger.  painter  and  engraver.  Dvorak,  Pan  Anto- 
nin, 1841- . . . . , Bohemian  musician.  Dwight, 
Timothy,  1752-1817,  Am.  author  and  divine. 
Dyck,  Van,  Philip,  1680-1752,  Dutch  painter. 

EADS,  James  Buchanan,  1820-87,  Am. 

engineer.  Earby,  Jubal  A.,  1816-...., 
Confederate  general.  Eastbake,  Sir  Charles 
Lock,  1793-1865,  Eng.  painter.  Ebers,  George 
Moritz,  1837- . . . .,  Ger.  novelist.  Eaton,  Amos, 
1777-1842,  Am.  naturalist.  Eaton,  William, 
1764-1811,  Am.  soldier.  Ebbe,  Jean  Baptiste, 
1758-1812,  Fr.  general.  Edgeworth,  Maria, 
1767-1849,  Eng.  novelist.  Edgeworth,  Richard 
Lowell,  1744-1817,  Eng.  author;  father  of 
Maria  E.  Edison,  Thomas  Alva,  1847-...., 
Am.  electrician  and  inventor;  newsboy  on  a 
railway,  telegraph  operator,  and  then  an 
inventor,  his  inventions  including  telephone, 
phonograph,  aerophone,  phonometer,  etc.;  his 
laboratory  at  Orange,  N.  J.,  is  the  largest 
in  the  world.  Edmund  I.,  922?-46,  Anglo- 
Saxon  king;  II.  (Ironside),  989-1016.  Edmunds, 
George  Franklin,  1828- . . . . , Am.  lawyer 
and  statesman;  bom  in  Vermont;  admitted 
to  the  bar,  1849;  became  U.  S.  Senator, 
1866,  to  fill  an  unexpired  team,  and  has  since 
been  continuously  re-elected;  pres,  of  Senate, 
1883;  retired,  1891.  Edward  I.,  ....  -925,  king 
of  the  Anglo-Saxons;  II.  (the  Martyr),  960?- 
978;  III.  (the  Confessor),  1004-66.  Edward 
I.  (Longshanks),  1239-1307,  king  of  England; 
conquered  Wales  and  Scotland;  II.,  1284-1327, 
defeated  by  Bruce  at  Bannockburn;  dethroned 
by  the  queen  and  her  favorite,  Roger  de  Mor- 
timer, 1326;  murdered  the  following  year;  III., 
1312-77,  son  of  Edward  II.;  proclaimed  king  in 
1327;  executed  Mortimer,  and  imprisoned  the 


116 


A DICTIONARY  OF  BIOGRAPHY 


queen-mother;  carried  on  war  with  France  and 
won  the  great  victory  of  Crecy;  IV.,  1441-83; 
V.,  1470-83,  ascended  the  throne  at  the  age  of 
13,  assassinated  two  months  later ; VI.,  1537-53. 
Edward,  Prince  of  Wales  (the  Black  Prince), 
1330-76,  son  of  Edward  II.;  participated  in 
invasion  of  France,  commanding  the  main  body 
of  the  English  at  Crecy;  won  the  battle  of 
Poictiers.  Edwards,  Amelia  Blandford,  1831- 
92,  Eng.  novelist.  Edwards,  Jonathan,  1703- 
58,  Am.  theologian  and  metaphysician.  Edwin, 
586  ?-633,  king  of  Northumbria.  Edwy,  938-58, 
king  of  the  Anglo-Saxons.  Effingham,  see 
Howard,  Charles.  Egbert  (the  Great),  775?- 
838,  Saxon  king  of  Wessex.  Eggleston, 
Edward,  1837-....,  Am.  author.  Egmont, 
Lamoral,  Count,  1522-68,  Flemish  statesman 
and  soldier.  Eiffel,  Alexandre  Gustave,  1832- 
. . . .,  Fr.  engineer.  Elbee,  Gigot  d’,  1752-94, 
Vendean  general.  Eldon,  John  Scott,  Earl  of, 
1751-1838,  Eng.  statesman.  Elgin,  James 
Bruce,  Earl  of,  1811-63,  Br.  statesman;  gov- 
ernor-general of  Canada.  Elgin,  Thomas  Bruce, 
Earl  of,  1777-1841,  Br.  diplomatist;  the  “Elgin 
Marbles  ” were  obtained  by  him  at  Athens  and 
sold  to  the  British  government  for  £35,000. 
Elia,  pen  name  of  Charles  Lamb.  Eliot, 
Charles  William,  1834- . . . . , Am.  educator. 
Eliot,  George,  see  Evans,  Marion  C.  Eliot, 
John,  “Apostle  of  the  Indians,”  1604-90,  Eng. 
clergyman.  Eliot,  Sir  John,  1590-1632,  Eng. 
orator  and  statesman.  Elizabeth,  1533-1603, 
queen  of  England;  daughter  of  Henry  VIII. 
Elizabeth  Petrovna,  1709-62,  empress  of  Rus- 
sia ; daughter  of  Peter  the  Great.  Elizabeth, 
Saint,  1207-31,  queen  of  Hungary.  Ellen- 
borough,  Edward  Law,  Lord,  1748-1818, 
Eng.  chief  justice.  Ellenborough,  Edward 
Law,  Earl  of,  1790-1871,  Eng.  statesman. 
Ellery,  William,  1727-1820,  Am.  patriot. 
Elliot,  George  Augustus,  Lord  Heathfield  of 
Gibraltar,  1718-90,  Br.  commander.  Elliott, 
Ebenezer,  1781-1849,  Eng.  poet.  Elliott, 
Jesse  Duncan,  1782-1845,  Am.  commodore. 
Ellsworth,  Ephraim  Elmer,  1837-61,  Am. 
soldier.  Ellsworth,  Oliver,  1745-1807,  Am. 
jurist  and  statesman.  Ell  wood,  Thomas,  1639- 
1713,  Eng.  Quaker  author.  Elssler,  Fanny, 
1811-84,  Viennese  dancer.  Elzevir,  a cele- 
brated family  of  printers  and  publishers  at 
Leyden,  1570-1680.  Emerson,  Ralph  Waldo, 
1803-82,  Am.  essayist,  philosopher  and  poet, 
and  founder  of  the  “ Transcendental  ” school  of 
philosophy.  Emin  Pasha  (Dr.  Jacob  Schnitz- 
ler),  Austrian  explorer;  killed  1893.  Emmanuel 
(the  Great),  1469-1521,  king  of  Portugal. 
Emmet,  Robert,  1780-1803,  Ir.  patriot  and 
orator;  became  a leader  of  the  “United  Irish- 
men,” and  was  implicated  in  the  killing  of  Lord 
Kilwarden,  chief  justice  of  Ireland,  and  others; 


although  defending  himself  with  great  elo- 
quence, he  was  sentenced  to  death  and  executed. 
Emmet,  Thomas  Addis,  1764-1827,  brother  of 
R.  E. ; a leader  of  the  “ United  Irishmen,”  and 
imprisoned  from  1798  till  1801;  removed  to 
America  in  1804,  and  was  in  1812  elected 
attorney-general  of  New  York.  Empedocles, 
475-.  . . . B.C.,  Gr.  philosopher.  Encke,  Johann 
Franz,  1791-1865,  Ger.  astronomer.  Endicott, 
John,  1589-1665,  colonial  governor  of  Mass. 
Enghien,  Louis  Antoine  Henri  de  Bour- 
bon, Due  d’,  1772-1804,  Fr.  prince;  exe- 
cuted by  order  of  Napoleon.  Ennius,  Quintus, 
239-169  B.C.,  Rom.  epic  poet.  Enoch  (or 
Henoch),  3378-....  B.C.,  father  of  Methuse- 
lah; translated  at  the  age  of  365.  Epaminon- 
das,  412?-362  B.C.,  Theban  statesman,  orator 
and  general.  Epictetus,  60- . . . . , Gr.  Stoic 
philosopher.  Epicurus,  340?-270  B.  C.,  Gr. 
philosopher;  founder  of  the  Epicurean  school. 
Erasmus,  Desiderius,  1466-1536,  Dutch  scholar 
and  printer  of  the  first  Greek  New  Testament. 
Erastus,  Thomas,  1524-83,  Ger.  physician  and 
writer.  Eratosthenes,  276-196?  B.C.,  Gr. 
geometer;  considered  the  founder  of  the  science 
of  astronomy.  Eric  XIII.,  1382-1450,  king  of 
Sweden  (VII.  or  VIII.  of  Denmark);  XIV., 
1535-77.  Eric  the  Red,  fl.  1000,  Scandinavian 
navigator;  discovered  Greenland.  Ericsson, 
John,  1803-89,  Sw.  engineer  and  inventor;  con- 
structed the  first  “Monitor,”  with  revolving 
turrets  for  guns,  which  destroyed  the  Confed- 
erate iron-clad  Merrimac.  Erigena,  Joannes 
Scotus,  fl.  850,  Ir.  philosopher.  Ernesti, 
Johann  August,  1707-81,  Ger.  scholar.  Erskine, 
Ebenezer,  1680-1754,  Scot,  theologian.  Erskine, 
Henry,  1746-1817,  Scot,  lawyer  and  orator. 
Erskine,  Thomas,  Baron,  1750-1823,  Scot,  law- 
yer and  orator.  Escobar  y Mendosa,  Antonio, 
1580-1669,  Sp.  Jesuit  and  casuist.  Esobedo, 
Mariano,  1828- . . . . , Mexican  soldier.  Espart- 
ero,  Joaquin  Baldamero,  Duke  de  la  Vittoria, 
1792-1879,  Sp.  statesman  and  general;  defeated 
the  Carlists.  Essex,  Robert  Devereux,  second 
Earl  of,  1567-1601,  a favorite  of  Queen  Eliza- 
beth; beheaded  for  high  treason.  Essex,  Robert 
Devereux,  third  Earl  of,  1592-1647,  Eng.  Par- 
liamentary general.  Estaing,  Charles  Hector, 
Count  d’,  1729-94,  Fr.  admiral;  beheaded. 
Esterhazy  de  Galantha,  Paul,  1635-1713, 
Hungarian  governor- general.  Ethelbert,  455?- 
616,  king  of  Kent.  Ethelbert,  . . . .-866,  king 

of  the  Anglo-Saxons.  Etiielred  I -871, 

king  of  the  Anglo-Saxons;  II.  (the  Unready), 
968-1016,  ordered  massacre  of  Danes  in  1002. 
Euclid  of  Alexandria,  fl.  300  B.C.,  Gr.  mathe- 
matician. EuDOXiE(or  Eudocia),  394  ?-461,  Rom. 
empress.  Eugene  of  Savoy  (Prince  Francois 
Eugene  de  Savoie-Carignan),  1663-1736,  Aus- 
trian general;  defeated  the  Turks  at  Peterwar- 


gystem.  At  present  ail  our  silver  doi 
■well  as  the  bulk  of  our  paper  money  are  kej 
in  their  purchasing  power  equal  to  the  gold 
dollar.  The  material  out  of  which  the  papel 
dollar  is  made  is  worth  nothing,  and  the  governl 
ment  keeps  it  equal  in  its  purchasing  power  tj 
the  gold  dollar  by  promising  to  pay  a dollar  fo| 
it  when  presented  for  payment. 

The  material  out  of  which  the  silver  dollal 
is  made,  is,  at  present,  worth  in  the  market  aboul 
50  cents— it  was  53  cents  only  two  or  three  week! 
ago— so  that  the  government  owes  every  posl 
sessor  of  a silver  dollar  50  cents.  It  meets  tfial 
obligation  by  keeping  the  silver  dollar  in  its  pur  | 
chasing  power  equal  to  the  gold  dollar— according 
to  a solemn  pledge  made  by  the  law  of  1890  and  rej 
iterated  by  the  law  in  1893— that  the  United 
States  will  maintain  the  two  metals  at  a paritj 
upon  the  legal  ratio. 

A violation  of  that  pledge  or  a neglect  to  pei 
form  It  would  be  downright  repudiation  an| 
national  dishonor. 

How,  then,  does  the  government  keep  tl 
gold  and  the  silver  dollar  on  a parity?  First,  b| 
limiting  the  number  of  silver  dollars  in  circuh 
tion,  and,  second,  by  keeping  on  hand  a suf 
cient  gold  reserve  so  that  the  government  ma| 
be  able  to  meet  its  obligations  as  they  are  like! 
to  be  presented.  We  all  know  that  under  stresj 
of  circumstances  this  reserve  had  to  be  replei 
ished  by  obtaining  gold  through  the  sale 
bonds,  and  If  that  gold  had  not  been  so  obtainc 
the  government  would  not  have  been  able  to  meJ 
its  obligations  in  such  a way  as  to  maintai 
the  parity  between  the  two  metals,  and  woul] 
have  become  a repudiator. 

The  Bryan  Democracy  now  proposes  the  fre 
coinage  of  silver,  which  means  that  anybodi 
American  or  foreigner,  can  present  silver  bu| 
lion  at  our  mints  to  have  it  coined  into  dollars, ' 
which,  of  course,  the  limitation  of  our  silver  cii 
culation  will  be  removed.  The  Bryan  platfori| 
further  demands  that  there  shall  be  no  more  go-\ 
ernment  bonds  issued  in  times  of  peace,  whic] 


‘•Old  Abe,”  tlife  War  Eagle. 

“Old  Abe,’’  the  famous  Wisconsin  war  eagle. 


Counties,  by  a Chippewa  Indian  chief  named 
Sky.  The  bird  was  then  about  the  size  of  a 
common  chickenhawk.  The  Indian  traded  the 
eaglo  to  Daniel  McCann  of  Eagle  Point.  Wis.. 
for  a bushel  of  corn,  and  McCann  sold  it  to  a Mr. 
Mills  of  Eau  Claire  for  $5.  Mills  presented  the 
bird  to  Captain  J.  E.  Perkins,  who  was  then  or- 
ganizing the  Eighth  Wisconsin  Regiment.  The 
bird  then  began  the  most  remarkable  career 
that  has  been  ever  known  to  a member  oi  the 
feathered  tribe.  At  Madison,  before  the  regiment 
ieft  for  the  Scuth.  the  eagle  was  given  the  name 
of  Old  Abe,  in  honor  of  President  Lincoln.  A 
perch  was  then  made  for  the  bird,  which  was 
carried  at  the  side  of  the  colors  of  Company  C 
of  the  Eighth  Wisconsin.  At  the  sieg^of  Corinth 
Old  Abe  sat  on  his  perch  as  calm  as  though 
nothing  were  going  cn — an  incident  which  is  said 
tc  have  caused  the  Confederate  General  to  de- 
clare that  he  “would  rather  capture  that  cussed 
bird  than  a whole  brigade  of  Yankees.” 
Altogether  Old  Abe  participated  in  thirty- 
eight  battles  and  engagements.  After  the  close 
of  the  war  Barnum  offered  $20,000  for  the  eagle, 
and  a Western  millionaire  “went”  the  prince  of 
showmen  “one  better,”  offering  to  exchange 
$25  000  in  gold  for  him.  During  the  last  years  of 
his  life  Old  Abe  was  kept  in  a large  cage  in  the 
historical  department  of  the  capitol  building  at 
Madison.  He  died  on  March  26.  1881.  His  body 
was  turned  over  to  a taxidermist,  who  fixed  the 
bird  up  until  he  now  looks  as  natural  as  he  did 
in  life.'  Over  a million  pictures  of  Old  Abe  have 
been  sold,  and  a book  telling  of  his  wonderful 
career  had  a good  sale  for  several  years. — St. 
Louis  Republic. 


A DICTIONARY  OF  BIOGRAPHY 


117 


adin  in  1716,  and  at  Belgrade  in  1717.  Eugenie 
Marie  de  Montijo,  1826- . . . . , empress  of  the 
French;  wife  of  Napoleon  III.  Eugenius  I., 
pope,  ruled  654-8;  II.,  824-7;  III.,  1145-53; 
IV.,  1431-38,  deposed,  died  1447.  Euler, 
Leonard,  1707-83,  Swiss  mathematician.  Euripi- 
des, 480-406  B.C.,  Gr.  tragic  poet;  mediator 
between  ancient  and  modern  drama.  Eusebius 
of  Nicomedia,  fl.  325,  Arian  prelate.  Eusebius 
Pamphili,  266-340?,  ecclesiastical  historian, 
and  bishop  of  Caesarea.  Evald,  Johannes, 
1743-81,  Danish  poet.  Evans,  Marian  C. 
(George  Eliot),  1820-81,  Eng.  novelist;  the 
daughter  of  a clergyman ; lived  with  George  H. 
Lewes,  as  his  wife,  for  several  years,  and  after 
his  death  married  J.  W.  Cross.  Eustachi,  Bar- 
tolommeo, 1510-74,  It.  anatomist.  Evarts,  Will- 
iam Maxwell,  1816- . . . . , Am.  lawyer  and  states- 
man ; leading  counsel  for  defense  in  impeachment 
trial  of  President  Johnson;  attorney -general, 
1868-9;  counsel  for  the  United  States,  in  1872, 
before  the  Geneva  Arbitration  Tribunal ; sena- 
tor from  N.Y.  Evelyn,  John,  1620-1706,  Eng. 
author.  Everett,  Edward,  1794-1865,  Am. 
scholar,  orator  and  statesman;  elected  to  Con- 
gress in  1824,  remaining  in  that  body  for  ten 
years;  in  1835  became  governor  of  Massachu- 
setts; minister  to  England,  1841-5;  secretary  of 
state,  1852 ; elected  to  the  United  States  Senate, 
1853,  but  resigned  on  account  of  illness; 
defeated  for  the  vice-presidency  in  1860.  Ewing, 
Thomas,  1789-1871,  Am.  statesman.  Exmouth, 
Edward  Pellew,  Viscount,  1757-1833,  Eng. 
admiral.  Eyck,  van,  Hubert,  1366-1426,  Flem- 
ish painter.  Eyck,  van,  Jan  (John  of  Bruges), 
1390?-1440?,  brother  of  H.  E.,  Flemish  painter. 
Eyre,  Edward  John,  1818?- Eng.  explorer 
in  Australia.  Ezekiel,  fl.  7th  century  B.C., 
Hebrew  prophet.  Ezra,  fl.  5th  century  B.C., 
Hebrew  law-maker. 

FABIUS  MAXIMUS,  Quintus  (Cunctator), 
203  B.C.,  Roman  consul  and  general; 
inaugurated  the  “ Fabian  ” policy,  carrying  on 
only  a defensive  war  against  Hannibal.  Faed, 
Thomas,  1826- . . . .,  Scot,  painter.  Fahrenheit, 
Gabriel  Daniel,  1686-1740,  Ger.  inventor  of  the 
thermometer.  Fairfax,  Thomas,  Lord,  1611- 
71,  parliamentary  general;  won  the  battle  of 
Naseby.  Faithful,  Emily,  1835- . . . . , Eng. 
authoress.  Falconer,  William,  1735  ?-69,  Scot, 
poet.  Faliero  (or  Falieri),  Marino,  1278- 
1350,  doge  of  Venice;  hero  of  Byron’s  tragedy. 
Faneuil,  Peter,  1700-43,  Am.  merchant.  Fanny 
Fern,  pen  name  of  Mrs.  James  Parton.  Fara- 
day, Michael,  1791-1867,  Eng.  chemist  and 
natural  philosopher;  founder  of  science  of 
magneto-electricity.  Farnese,  Alessandro, 
Duke  of  Parma,  1546-93,  It.  general.  Farquhar, 
George,  1678-1707,  Ir.  dramatist.  Farragut, 


David  Glascoe,  1801-70,  Am.  admiral;  passed 
the  New  Orleans  forts  and  captured  New 
Orleans  in  1862.  Fat  Contributor,  pen  name 
of  A.  M.  Griswold.  Faust,  Karl,  1825-...., 
Ger.  composer.  Faust,  Dr.  Johann,  fl.  1500, 
Ger.  necromancer.  Faust,  Johann,  . . . .-1466? 
one  of  the  inventors  of  printing.  Fawcett, 
Edgar,  1847- . . . .,  Am.  author.  Fawkes,  Guy, 
....  -1606,  Eng.  conspirator.  Fearne,  Charles, 
1749-94,  Eng.  jurist.  Featherstonhaugh, 
George  William,  ....-1866,  Am.  traveler  and 
geologist.  Fechter,  Charles  Albert,  1824-79, 
Eng.  actor.  Fenelon,  Francois  de  Salignac  de 
la  Mothe,  1651-1715,  Fr.  prelate  and  author; 
“ Telemachus.”  Ferdinand  (of  Saxe-Coburg), 
1861-....,  Prince  of  Bulga.  Ferdinand  I., 
1503-64,  Emperor  of  Germany;  II.,  1578-1637; 
King  of  Bohemia  and  Hungary;  III.,  ....- 
1657.  Ferdinand  IV.,  1751-1825,  King  of 
Naples  (I.  of  the  two  Sicilies).  Ferdinand  II., 
1810-59,  king  of  the  two  Sicilies.  Ferdinand 

I.  (the  Great),  1000-65,  King  of  Castile;  V., 
(the  Catholic)  (II.  of  Aragon,  III.  of  Naples, 
II.  of  Sicilv),  1452-1516,  founded  the  Spanish 
monarchy ; VI.  (the  Wise),  1713-59;  VII., 
1784-1833.  Ferguson,  Adam,  1724-1816,  Scot, 
philosopher.  Ferguson,  James,  1710-76,  Scot, 
astronomer.  Fergusson,  James,  1808-86,  Scot, 
architect.  Fernandez,  Diniz,  fl.  1446,  Port, 
navigator.  Fernandez,  Juan,  ....-1576,  Sp. 
navigator.  Fernel,  Juan,  1497-1558,  Fr. 
physician  and  writer.  Ferris,  George  Washing- 
ton Gale,  1858-....,  Am.  engineer  (Ferris 
wheel).  Ferry,  Jules  Francois  Camille,  1832- 
1893,  Fr.  statesman.  Fersen,  Axel  von,  Count, 
1755-1810,  Sw.  field-marshal.  Fesch,  Joseph, 
cardinal,  1763-1836,  Fr.  prelate.  Fessenden, 
William  Pitt,  1806-69,  Am.  statesman.  Feuer- 
bach, Paul  Johann  Anselm,  1775-1833,  Ger. 
jurist.  Feuillet,  Octave,  1821-90,  Fr.  author. 
Fichte,  Immanuel  Hermann,  1797-1879,  Ger. 
philosopher.  Fichte,  Johann  Gottlieb,  1762- 
1814,  Ger.  metaphysician.  Field,  Cyrus  West, 
1819-92,  Am.  merchant  and  financier;  estab- 
lished first  telegraph  cable  between  America  and 
Europe.  Field,  David  Dudley,  1805- . . . . , Am. 
jurist.  Field,  Eugene,  1850- . . . . , Am.  poet. 
Field,  Roswell  Martin,  1852- . . . . , Am.  poet 
and  writer,  brother  of  Eugene.  Field,  Stephen 

J. ,  1816- . . ..,  associate  justice  U.  S.  Sup.  Ct. 
Fielding,  Henry,  1707-54,  Eng.  novelist  and 
dramatist.  Fieschi,  Joseph  Marco,  1790-1836, 
Corsican  conspirator.  Fiesco  (or  Fieschi), 
Giovanni  Luigi,  Count  of  Lavagna,  1525-47, 
Genoese  conspirator.  Fiesole,  Giovanni  da 
(Fra  Angelico),  1387-1455,  It.  painter.  Fill- 
more, Millard,  1800-74,  Am.  statesman;  thir- 
teenth president  of  the  United  States;  born  in 
New  York;  learned  fuller’s  trade;  read  law  and 
acquired  a lucrative  practice  in  Buffalo;  elected 


118 


A DICTIONARY  OF  BIOGRAPHY 


to  Congress,  1832,  and  continued  a member  till 
1842;  elected  vice-president,  1848;  became 
president  on  the  death  of  Taylor,  1850 ; approved 
the  Fugitive  Slave  Law  and  the  compromise 
measures  of  Henry  Clay,  and  made  Daniel 
Webster  secretary  of  state.  Fish,  Hamilton, 
1808-1893,  Am.  statesman.  Fisiiback,  William 
M.,  1831- . . . .,  governor  of  Arkansas.  Fisher, 
John,  1459-1535,  Eng.  prelate;  executed; 
opposed  the  Reformation.  Fitch,  John,  1743- 
98,  Am.  inventor  (steamboat).  Fitzgerald, 
Edward,  Lord,  1763-98,  Ir.  revolutionist. 
Flaminius,  Caius,  . . . .-217  B.C.,  Rom.  general 
and  consul.  Flaminius,  Titus  Quintius,  230- 
174  B.C.,  Rom.  general  and  consul.  Flaxman, 
John,  1755-1826,  En'g.  sculptor.  Fletcher, 
Andrew  (of  Saltoun),  1653-1716,  Scot,  author. 
Fletcher,  John,  1576-1625,  Eng.  poet  and 
dramatist;  associate  of  Beaumont.  Flower, 
Roswell  P.,  1835-....,  governor  of  N.  Y. 
Flotow,  Frederick  Ferdinand  Adolphus  von, 
1812-83,  Ger.  composer;  “Martha.”  Fonten- 
elle,  Barnard  de  Bovier  de,  1657-1757,  Fr. 
author.  Foote,  Andrew  Hull,  1806-63,  Am. 
rear-admiral.  Ford,  John,  1586-1639,  Eng. 
dramatist.  Forrest,  Edwin,  1806-72,  Am. 
tragedian.  Forster,  John,  1812-76,  Eng. 
biographer.  Forster,  William  Edward,  1818- 
86,  Eng.  statesman.  Forsyth,  John,  1780- 
1841,  Am.  statesman.  Fortescue,  Sir  John, 
1395?-1485?,  Eng.  jurist.  Fortuny,  Mariano, 
1839-74,  Sp.  painter.  Foscari,  Francesco, 
1373-1457,  doge  of  Venice.  Foster,  Birket, 
1812- . . . . , Eng.  engraver.  Foster,  Stephen 
Collins,  1826-64,  Am.  song-writer.  Fourier, 
Francois  Charles  Marie,  1772-1837,  Fr.  socialist. 
Fowler,  Orson  Squire,  1809-87,  Am.  phrenolo- 
gist. Fox,  Charles  James,  1749-1806,  Eng. 
orator  and  statesman;  entered  Parliament  1768 
as  a Tory,  but  joined  the  opposition  in  1773, 
and  became  leader  of  the  Whigs,  opposing  the 
policy  of  Pitt.  Fox,  George,  1624-90,  Eng. 
founder  of  the  society  of  Friends,  or  Quakers. 
Fox,  John.  1517-87,  Eng.  Protestant  clergyman 
and  author;  “Book  of  Martyrs.”  Foy,  Maxi- 
milian Sebastian,  1775-1825,  Fr.  orator  and 
general.  Fra  Bortolommeo,  see  Baccio.  Fra 
Diavolo  (Michael  Rozzo),  1769-1806,  Neapoli- 
tan brigand.  Francia,  Jose  Gaspar  Rodriguez, 
1757?- 1840,  dictator  of  Paraguay.  Francis  I., 
1494-1547,  king  of  France;  defeated  at  Pavia; 
II.,  1543-60.  Francis  I.,  1708-65,  emperor  of 
Germany;  II.  (I.  of  Austria),  1768-1835. 
Francis  II.,  1836-....,  king  of  the  Two 
Sicilies.  Francis  Borgia,  Saint,  1510-72,  duke 
of  Gandia  and  viceroy  of  Catalonia;  joined  the 
Society  of  Jesus  and  became  general  of  the 
order.  Francis  de  Paula,  Saint,  1416-1507,  It. 
Franciscan  monk;  founded  the  order  Fratres 
Minimi.  Francis  de  Sales,  Saint,  1567-1622, 


Fr.  Jesuit  writer  and  orator;  bishop  of  Geneva. 
Francis  of  Assisi,  Saint,  1182-1226,  It.  founder 
of  the  Franciscan  order,  whose  labors  gave  new 
life  and  power  to  the  Church  of  Rome.  Francis 
Joseph  Charles,  1830-....,  emperor  of 
Austria.  Francis,  John  Wakefield,  1789-1861, 
Am.  physician.  Francis,  Sir  Philip,  1740-1818, 
Br.  statesman  and  writer;  supposed  author  of 
“Letters  of  Junius.”  Francis  Xavier,  see 
Xavier.  Franklin,  Benjamin,  1706-90,  Am. 
statesman  and  philosopher ; born  in  Boston ; the 
youngest  of  a family  of  seventeen  children;  his 
father  was  a tallow  chandler;  learned  the  trade 
of  a printer  and  studied  diligently,  removed  to 
Philadelphia,  where  he  established  the  Pennsyl- 
vania Gazette ; began  the  publication  of  Poor 
Richard's  Almanac  in  1735;  discovered  the 
identity  of  lightning  and  electricity  in  1752,  by 
means  of  a kite;  Franklin  occupied  many  posi- 
tions of  public  trust  and  was  the  recipient  of 
many  honors.  Franklin,  Sir  John,  1786-1847, 
Eng.  Arctic  explorer.  Frechette,  Louis 
Honore,  1839- . . . . , Can.  poet  and  politician. 
Frederick  I.  (Barbarossa),  1121-90,  emperor 
of  Germany;  crowned  by  Pope  Adrian  IV.; 
reduced  Milan  in  1158,  but  was  defeated  by  the 
Lombards  near  Legnano;  joined  the  third 
crusade  in  1189  with  150,000  men,  and  defeated 
the  Turks  at  Iconium;  died  in  the  Holy  Land; 
II.,  1194-1250,  opposed  by  the  Guelphs  and  the 
pope  in  his  project  to  unite  Italy  and  Germany 
in  one  empire;  began  a crusade  against  the 
Moslems  in  1227,  but  turned  back,  and  was 
excommunicated  by  Pope  Gregory  IX. ; resumed 
the  crusade  in  1228,  captured  Jerusalem  and 
made  peace  with  the  pope ; defeated  the  Guelphs 
at  Cortenuova,  1237,  and  renewed  war  with  the 
pope.  Frederick  W illiam  ( the  Great  Elector  ) , 
1620-68,  elector  of  Brandenburg;  founder  of 
the  Prussian  monarchy.  Frederick  I.,  1657- 
1713,  first  king  of  Prussia;  II.  (Frederick  the 
Great),  1712-88,  subjected  to  inhuman  treat- 
ment in  youth  by  his  father,  he  gave  but  little 
promise  of  his  future  greatness;  ascended  the 
Prussian  throne  in  1740,  and  invaded  Silesia, 
which  was  ceded  to  him  by  Maria  Theresa  in 
1742;  an^  alliance  having  been  formed  against 
him  by  Austria,  Russia  and  France,  he  began 
the  Seven  Years’  War  in  1756  by  invading 
Saxony;  gained  a great  victory  at  Prague  in 
1757;  but  was  defeated  at  Kolinsoon  afterward; 
in  the  same  year  he  defeated  a French  army 
twice  as  large  as  his  own  at  Rossbach,  and  won 
a brilliant  ?,nd  decisive  victory  over  the 
Austrians  at  Leuthen;  in  1759  he  was  defeated 
at  Kunnersdorf,  and  Berlin  was  captured  by 
the  allies,  but  in  1760  he  gained  the  victories 
of  Liegnitz  and  Torgau,  and  peace  was  made 
in  1763,  Prussian  Poland  being  added  to 
Frederick’s  dominions.  Frederick  was  a volu- 


A DICTIONARY  OF  BIOGRAPHY 


119 


minous  writer,  and  a friend  of  Voltaire,  who 
spent  several  years  at  his  court.  Frederick 
William  I.,  1688-1740, king  of  Prussia;  father 
of  Frederick  the  Great;  II.,  1744-97;  III., 
1770-1840,  founded  the  Zollvorein;  IV.,  1795- 
1861.  Frederick  III.  (Frederick  William), 
1&31-88,  king  of  Prussia  and  emperor  of  Ger- 
many. Frederick  VI.,  1768-1839,  king  of 
Denmark;  VII.,  1808-63.  Freeman,  Edward 
Augustus,  1823- . . . . , Eng.  historian.  Freilig- 
rath,  Ferdinand,  1810-76,  Ger.  lyric  poet. 
Frelinghuysen,  Theodore,  1787-1862,  Am. 
statesman.  Frelinghuysen,  Frederick  Theo- 
dore, 1817-85,  nephew  of  T.  F.;  Am.  statesman. 
Fremont,  John  Charles,  1830-90,  Am.  politician, 
explorer  and  general ; Republican  candidate  for 
the  presidency,  1856.  Freycinet,  Charles  Louis 
de,  1828-....,  Fr.  statesman.  Froebel, 
Frederick,  1782-1852,  Ger.  educator;  founder 
of  the  “kindergarten.”  Froissart,  Jean,  1337- 
1410?,  Fr.  historian;  “Chronicles.”  Froude, 
James  Anthony,  1818- . . . . , Eng.  historian. 
Fry,  Elizabeth  (nee  Gurney),  1780-1845,  Eng. 
philanthropist.  Fuller,  Melville  W.,  1833- 
. . . . , chief  justice  of  the  U.  S.  Fuller,  Sarah 
Margaret,  Countess  d’Ossoli,  1810-50,  Am. 
authoress.  Fulton,  Robert,  1765-1815,  Am. 
engineer  and  inventor,  born  in  Pennsylvania; 
after  spending  some  years  in  London  as  an 
artist,  he  turned  his  attention  to  civil  engineering 
and  inland  navigation ; went  to  Paris,  and  there 
he  invented  a submarine  torpedo;  returned  to 
New  York,  1801,  and,  with  the  assistance  of 
Robert  Livingston,  discovered  steam  navigation ; 
in  1806  he  built  the  steamer  Clermont,  which 
made  regular  trips  between  Albany  and  New 
York  at  a speed  of  five  miles  an  hour;  although 
he  spent  a large  amount  of  money  on  his  inven- 
tion, the  patent  did  not  prove  of  pecuniary 
value  to  him.  Fuseli,  John  H.,  1742-1825, 
Swiss  historical  painter. 

GADSDEN,  Christopher,  1724-1805,  Am. 

statesman.  • Gadsden,  James,  1788-1858, 
Am.  statesman.  Gage,  Thomas,  1720  ?-87,  Br. 
general  in  Am.  Gaines,  Edmund  Pendleton, 
1777-1849,  Am.  general.  Gaines,  Myra  Clark, 
1805-85,  wife  of  E.  P.  G. ; Am.  heiress.  Gains- 
boruogh,  Thomas,  1727-88,  Eng.  painter. 
Galba,  Servius  Sulpicius,  B.C.  4?-A.D.  69, 
Rom.  emperor.  Galen,  131-205?,  Gr.  jihysician, 
medical  writer  and  philosopher,  living  at  Rome; 
his  works  remained  authority  until  the  fifteenth 
century.  Galerius,  Caius  Valerius  Maximianus, 
....-311,  Rom.  emperor.  Galilei,  Galileo 
(Galileo),  1564-1642,  It.  astronomer;  dis- 
covered, about  1584,  the  isoclironism  of  the 
vibrations  of  a pendulum,  and  the  law  by  which 
the  velocity  of  falling  bodies  is  accelerated; 
adopted  in  astronomy  the  system  of  Copernicus ; 


constructed  his  wonderful  telescope,  1609; 
through  it  he  discovered  the  satellites  of 
Jupiter,  and  was  enabled  to  explore  the  surface 
of  the  moon  and  view  the  phases  of  Venus;  he 
also  ascertained  that  the  “Milky  Way”  was 
composed  of  myriads  of  stars;  in  1632  he 
produced  his  “Dialogues  on  the  Ptolemaic  and 
Copernican  Systems,”  but  was  compelled  by  the 
Inquisition  to  abjure  the  theory  of  the  motion 
of  the  earth;  he  was  detained  in  prison  for  sev- 
eral years,  but  it  does  not  appear  that  he  was 
severely  treated,  as  he  was  allowed  to  pursue 
his  studies  until  prevented  by  blindness.  Gall, 
Franz  Joseph,  1758-1828,  Ger.  physician; 
founder  of  phrenology.  Gallatin,  Albert, 
1761-1849,  Am.  statesman;  native  of  Switzer- 
land. Gallaudet,  Thomas  Hopkins,  1787- 
1851,  Am.  clergyman  and  instructor  of  deaf- 
mutes.  Gallieni,  Joseph  Simon,  1849- . . . . , 
Fr.  officer  and  explorer.  Gallienus,  Publius 
Licinius  Valerius,  233?-68,  Rom.  emperor. 
Gallitsin  (orGalitzin),an  illustrious  family  of 
Russian  princes.  Galt,  John,  1779-1839, 
Scot,  novelist.  Galvani,  Aloisio,  1737-89,  It. 
discoverer  of  galvanism.  Gama,  Vasco  da, 
1450?-1524,  Port,  navigator.  Gambetta,  Leon, 
1838-82,  Fr.  statesman.  Gambier,  James, 
Baron,  1756-1833,  Br.  admiral.  Garcilaso  de 
la  Vega,  1503-36,  Sp.  poet.  Gardiner,  Stephen, 
1483-1555,  Eng.  prelate  and  statesman. 
Garfield,  James  Abram,  1831-81,  twentieth 
president  of  the  United  States;  born  in  Ohio; 
worked  on  a farm  in  boyhood,  and  learned  the 
trade  of  a carpenter;  afterward  became  driver 
and  helmsman  of  a canal -boat;  graduated  at 
Williams  College  in  1856;  appointed  professor 
of  Latin  and  Greek  at  Hiram  College,  Ohio, 
and  chosen  president  of  that  institution  in 
1858;  married  Miss  Lucretia  Randolph,  and 
occasionally  acted  as  a Campbellite  minister; 
elected  to  the  State  Senate,  1859,  and  in 
1861  was  chosen  colonel  of  an  Ohio  regi- 
ment; promoted  to  the  rank  of  brigadier- 
general;  elected  to  Congress,  1862,  and 
remained  in  that  body  until  1880,  when  he 
was  made  senator;  nominated  for  the  presi- 
dency by  the  Republican  party  in  1880, 
and  elected;  shot  by  Charles  J.  Guiteau,  in 
Washington,  July  2,  1881,  and  died  on  Sep- 
tember 19  of  same  year.  Garibaldi,  Giuseppe, 
1807-82,  It.  patriot  and  general.  Garland, 
Hamlin,  I860-....,  Am.  novelist.  Garnier, 
Jules  Arsene,  1847- . . . .,Fr.  painter.  Garrick, 
David,  1716-79,  Eng.  actor.  Garrison,  Wil- 
liam Lloyd,  1804-79,  Am.  abolitionist.  Garth, 
Sir  Samuel,  1672?-1719,  Eng.  physician  and 
poet.  Gascoigne,  George,  1535-77,  Eng.  poet. 
Gaskell,  Elizabeth  Cleghorn,  1810-65,  Eng. 
authoress.  Gassendi,  Pierre,  1592-1655,  Fr. 
savant.  Gates,  Horatio,  1728-1806,  Am.  Rev- 


120 


A DICTIONARY  OF  BIOGRAPHY 


olutionary  general;  born  in  England;  captured 
Burgoyne’s  army  at  Saratoga.  Gath,  pen 
name  of  Geo.  Alf.  Townsend.  Gatling,  Rich- 
ard Jordan,  1818- . . ..,  Am.  inventor.  Gauss, 
Carl  Friedrich,  1777-1855,  Ger.  mathematician. 
Gautama  Booddha,  see  Buddha.  Gautier, 
Theophile,  1811-72,  Fr.  poet  and  novelist. 
Gaveston,  Piers  de,  ....  -1312,  favorite  of 
Edward  II.  of  England;  executed  by  the 
nobles.  Gay,  John,  1688-1732,  Eng.  poet. 
Gay-Lussac,  Joseph  Louis,  1778-1850,  Fr. 
chemist.  Geikie,  Cunningham,  1820-...., 
Eng.  clergyman  and  author.  Gellert, 
Christian  Fiirchtegott,  1715-69,  Ger.  poet. 
Genevieve,  Saint,  422?-512,  Fr.  religious. 
Genghis  Khan,  1163-1227,  Mogul  conqueror; 
subdued  China  and  Persia.  Genseric,  406?- 
477,  king  of  the  Vandals;  invaded  Africa,  429; 
defeated  the  Romans  in  numerous  battles ; cap- 
tured Carthage,  439;  captured  and  sacked 
Rome,  455 ; defeated  the  navy  of  the  Emperor 
Marjorian,  457.  Geoefroy  of  Monmouth, 
1100  ?-54,  Eng.  chronicler.  Geoffroy,  Jean, 
1853-....,  Fr.  painter.  George  I.  (Lewis), 
1660-1727,  king  of  Great  Britain;  II.  (Augus- 
tus), 1683-1760,  defeated  the  French  at  Det- 
tingen  in  1743;  Charles  Edward  Stuart  was 
defeated  at  Culloden,  1746,  by  the  duke  of  Cum- 
berland, and  the  latter  part  of  the  reign  of  George 
II.  was  marked  by  victories  over  the  French  in 
Canada,  in  India  and  on  the  ocean;  III.  (Wil- 
liam Frederick),  1738-1820,  arbitrary  and 
ignorant,  and  through  his  obstinacy  lost  the 
American  colonies;  became  insane  in  1810;  IV. 
(Augustus  Frederick),  1762-1830,  “the  first 
gentleman  of  Europe;”  led  a dissipated  life  and 
incurred  an  immense  debt;  married,  in  1786, 
Mrs.  Fitzherbert ; she  being  a Roman  Catholic, 
the  marriage  was  illegal;  his  father  refusing  to 
pay  his  debts  unless  he  contracted  a regular 
marriage,  he  was  induced,  1795,  to  marry  his 
cousin,  whom  he  regarded  with  great  dislike,  a 
separation  being  the  result;,  became  regent, 
1811;  took  little  interest  in  public  affairs;  one 
year  before  his  death  an  act  was  passed  reliev- 
ing Roman  Catholics  from  political  disabilities. 
George,  Saint,  fl.  3d  century,  bishop  of  Alex- 
andria; patron  saint  of  England;  to  him  is 
attributed  the  destruction  of  a terrible  dragon. 
George,  Henry,  1839- . . . . , Am.  author  and 
economist,  and  advocate  of  the  single  tax. 
Gerard-Thom(  or  Tenque),1040  ?-1121,  founder 
of  the  Knights  of  St.  John  of  Jerusalem.  Ger- 
manicus,  Caesar,  B.C.  14-A.D.  19,  Rom.  general. 
Gerome,  Jean  Leon,  1824-....,  Fr.  painter. 
Gerry,  Elbridge,  1744-1812,  Am.  revolutionary 
statesman;  signer  of  the  Declaration  of  Inde- 
pendence; governor  of  Massachusetts,  1810; 
vice-president,  1812.  Gessler,  ....  -1307, 
Austrian  bailiff  killed  by  Tell.  Gesner,  Conrad, 


1516-65,  Swiss  naturalist.  Gherardi,  Ban- 
croft, 1832- . . . . , Am.  rear-admiral.  Ghiberti, 
Lorenzo,  1378-1455,  Florentine  sculptor.  Gib- 
bon, Edward,  1737-94,  Eng.  historian.  Gibson, 
John,  1791-1866,  Eng.  sculptor.  Giddings,  Josh- 
ua Reed,  1795-1864,  Am.  abolitionist.  Gifford, 
Sanford  Robinson,  1823-80,  Am.  painter.  Gif- 
ford, William,  1757-1826,  Eng.  writer  and 
critic.  Gilbert,  Sir  Humphrey,  1539-83,  Eng. 
navigator.  Gilbert,  Sir  John,  1817- . . . .,  Eng. 
artist.  Gilbert,  William  Schwenck,  1836- 

Eng.  humorous  author  and  librettist. 

Gilder,  Richard  Watson,  1844- . . . Am:  editor 
and  poet.  Giles,  William  Branch,  1762-1830, 
Am.  statesman.  Gilray,  James,  1785-1815, 
Eng.  caricaturist.  Girard,  Stephen,  1750- 
1831,  Am.  merchant  and  banker;  born  in 
France;  founded  Girard  College.  Girardin, 
Emile  de,  1806-81,  Fr.  journalist.  Giulio 
Romano,  1492-1546,  It.  painter  and  architect. 
Gladden,  Washington,  1836- . . ..,Am.  clergy- 
man. Gladstone,  William  Ewart,  1809- . . . ., 
Eng.  premier.  Glauber,  Johann  Rudolph, 
1604-68,  Ger.  chemist.  Glendower,  Owen, 
1349  ?-1415,  Welsh  chieftain.  Gluck,  Christoph 
Wilibald  von,  1714-87,  Ger.  composer.  Gobe- 
lin, Gilles  and  Jean,  fi.  1450,  Fr.  dyers.  God- 
frey of  Bouillon,  1058?-1100,  leader  of  first 
crusade.  Godiva  (Lady  Godiva),  fl.  11th  cen- 
tury, Eng.  heroine;  wife  of  Leofric,  earl  of 
Leicester.  Godman,  John  D.,  1794-1830,  Am. 
physician  and  naturalist.  Godunofe,  Boris 
Fedorovitch,  1552-1605,  czar  of  Russia.  God- 
win, William,  1756-1836,  Eng.  novelist. 
Goethe,  Johann  Wolfgang  von,  1749-1832, 
Ger.  poet  and  author,  dramatist,  scientist  and 
statesman.  Goffe,  William,  1605  ?-79,  Eng. 
puritan  and  regicide.  Goldsborough,  Lewis 
M.,  1805-76,  Am.  rear-admiral.  Goldsmith, 
Oliver,  1728-74,  Ir.  poet  and  writer.  Gomez, 
Sebastiano,  1616-90,  Sp.  painter;  a slave  of 
Murillo,  who  liberated  him  and  took  him  into 
his  studio.  Gonsalvo  de  Cordova,  Hernandez, 
1443?-1515,  Sp.  commander.  Goodrich,  Sam- 
uel Griswold  (Peter  Parley),  1793-1860,  Am. 
author.  Goodyear,  Charles,  1800-60,  Am.  in- 
ventor. Gordon,  Charles  George  (Chinese 
Gordon),  1833-85,  Eng.  soldier.  Gordon, 
George,  Lord,  1750-93,  Eng.  agitator.  Gor- 
don-Cumming,  Constance  Frederika,  Lady, 
1837- . . . . , Scot,  traveler  and  writer.  Gorgey, 
Arthur,  1818- . . . . , Hungarian  general.  Gore, 
Catherine  Grace,  1799-1861,  Eng.  novelist. 
Gortschakoff,  Alexander  Michael  ovitch, 

Prince,  1798-1883,  Russian  statesman  and  dip- 
lomatist. Gosse,  Edmund  Wilson,  1849- . ..., 
Eng.  poet  and  critic.  Gottschalk,  Louis 
Moreau,  1829-69,  Am.  composer.  Gough,  John 
B.,  1822-86,  Am.  temperance  lecturer;  born  in 
England.  Gould,  Augustus  Addison,  1805-66, 


A DICTIONARY  OF  BIOGRAPHY 


121 


Am.  naturalist.  Gould,  Hannah  Flagg,  1789- 
1865,  Am.  poetess.  Gould,  Jay,  1836-92,  Am. 
railway  financier.  Gounod,  Charles  Francois, 
1818-93,  Fr.  composer.  Gourko,  Nicolai 
Vasilievitch,  Count,  1828- . . . .,  Polish-Russian 
general.  Gower,  John,  1320?-1402,  Eng. 
poet.  Gracchus,  Caius  Sempronius.  159-126 
B.C.,  Rom.  statesman.  Gracchos,  Tiberius 
Sempronius,  brother  of  C.  T.  G.,  B.C.  168?-33?, 
Rom.  statesman.  Graham,  John,  Viscount 
Dundee  (Claverhouse),  1650  ?-89,  Scot,  officer, 
noted  for  merciless  severity  toward  the  Coven- 
anters. Graham,  Sylvester,  1794-1851,  Am. 
vegetarian.  Granger,  Gideon,  1767-1822,  Am. 
statesman.  Grant,  James,  1822-87,  Scot, 
novelist.  Grant,  Ulysses  Simpson,  1822-85, 
eighteenth  president  of  the  United  States;  born 
in  Ohio;  graduated  at  West  Point,  1843; 
served  in  Mexico;  became  a captain  in  1853; 
resigned  in  1854,  and  after  passing  some  time 
in  St.  Louis,  removed  to  Galena,  111.,  in  1859, 
and  engaged  in  business;  in  1861  he  was  made 
aide-de-camp  to  the  governor  of  Illinois,  but 
soon  after  was  chosen  colonel  of  the  Twenty- 
first  Illinois  Volunteers,  and  in  July  of  same 
year  was  made  brigadier- general;  made  com- 
mander-in-chief of  the  Union  armies  in  March, 
1864;  elected  to  the  presidency  in  1868,  and 
again  in  1872,  and  after  the  expiration  of  his 
second  term  he  traveled  extensively  in  Europe 
and  Asia.  Granville,  Granville  George,  Earl, 
1815-91,  Eng.  statesman.  Grattan,  Henry, 
1746-1820,  Ir.  orator  and  statesman.  Gray, 
Asa,  1810-88,  Am.  botanist.  Gray,  Thomas, 
1716-71,  Eng.  poet.  Greeley,  Horace,  1811- 
72,  Am.  journalist;  born  in  New  Hampshire; 
learned  the  printer’s  trade  and  worked  as  a 
journeyman  printer  in  New  York  for  one  year; 
founded  the  New  York  Tribune , 1841;  a 
staunch  Whig  and  Republican,  he  favored  Fre- 
mont for  the  presidency  in  1856,  and  Lincoln 
in  1860;  accepted  the  Democratic  nomination 
in  1872,  but  was  defeated  by  Grant.  Green, 
John  Richard,  1874-83,  Eng.  historian.  Green, 
Seth,  1817-88,  Am.  pisciculturist.  Greene, 
Nathaniel,  1742-86,  Am.  Revolutionary  general. 
Greenleaf,  Benjamin,  1786-1864,  Am.  mathe- 
matician. Greenleaf,  Simon,  1783-1854,  Am. 
jurist.  Greenough,  Horatio,  1805-52,  Am. 
sculptor.  Greenwood,  Grace,  see  Lippincott. 
Gregory  I.  (Saint — the  Great),  540-604,  pope, 
ascending  the  pontifical  chair  in  590;  II.,  ruled 
715-31;  III.,  731-41;  IV.,  827-44;  V.,  997-99; 
VI.,  1044-47;  VII.  (St.  Hildebrand),  1073-85, 
excommunicated  Henry  IV.;  VIII.,  1187,  died 
same  year;  IX.,  1227-41,  excommunicated 
Frederick  II.;  X.,  1271-76;  XI.,  1370-78,  con- 
demned the  doctrines  of  Wycliffe;  XII.,  1406-9; 
he  and  the  anti-pope,  Benedict  XIII.,  were 
deposed  by  the  council  of  Pisa;  died,  1417; 


XIII. ,  1572-85,  reformed  the  Julian  calendar; 

XIV. ,  1590-91,  excommunicated  Henry  IV.  of 
France;  XV.,  1621-23,  founded  the  Propaganda; 
XVI.,  1831-46,  succeeded  by  Pius  IX.  Gre- 
gory of  Nyssa,  Saint,  332-94,  Gr.  father  of  the 
church.  Gregory  of  Tours,  Saint,  540-95,  Fr. 
prelate  and  historian.  Gregory,  James,  1638- 
74,  Gr.  geometer.  Gregory  Nazianzen,  Saint, 
326  ?-89,  bishop  of  Constantinople.  Grenville, 
George,  1712-70,  Eng.  statesman.  Gresham, 
Walter  Q.,  1832- . . . .,  Am.  jurist  and  secretary 
of  state.  Grevy,  Francois  Paul  Jules,  1807-91, 
Fr.  president.  Grey,  Henry,  Earl,  1802- . . . ., 
Eng.  statesman.  Grey,  Lady  Jane,  1537-54, 
gifted  Eng.  lady;  executed.  Grimm,  Friedrich 
Melchior,  Baron,  1723-1807,  Ger.  writer. 
Grimm,  Jakob  Ludwig  (1785-1863),  and  Wil- 
helm Karl  (1786-1859),  Ger.  philologists; 
brothers.  Grisi,  Giulia,  1812-69,  It.  singer. 
Griswold,  Rufus  Wilmot,  1815-57,  Am.  author. 
Grotius  (De  Groot),  Hugo,  1583-1645,  Dutch 
jurist  and  theologian.  Grouchy,  Emmanuel 
de.  Marquis,  1766-1847,  Fr.  general.  Guarneri, 
Giuseppe  A.,  1683-1745,  It.  violin-maker. 
Guatemozin,  1497-1525,  last  Aztec  emperor  of 
Mexico.  Guelph  (or  Welf),  noble  German 
family,  originally  Italian.  Guido  Reni,  1575- 
1645,  It.  painter.  Guillotin,  Joseph  Ignace, 
1738-1814,  Fr.  physician;  advocate  of  the 
guillotine.  Guise,  Charles  de,  1525-74,  cardinal 
of  Lorraine.  Guise,  Claude  de  Laine  de,  Duke, 
1496-1550,  Fr.  general  and  statesman.  Guise, 
Francois  de  Lorraine  de,  Duke,  1519-63.  Guise, 
Henry  I.  of  Lorraine  de,  Duke,  1550-88. 
Guizot,  Francois  Pierre  Guillaume,  1787-1874, 
Fr.  statesman  and  historian.  Gustavus  I. 
(Gustavus  Vasa),  1496-1559,  king  of  Sweden; 
II.  (Gustavus  Adolphus),  1594-1632,  defeated 
the  Polish  and  Russian  armies  invading 
Sweden;  became  the  head  of  the  Protestant 
league  in  Germany  and  defeated  Tilly  at  Leip- 
sic  in  1631,  and  on  the  banks  of  the  Lech  in 
1632;  at  the  great  battle  of  Lutzen,  Wallen- 
stein now  commanding  the  imperial  army,  Gus- 
tavus was  killed,  but  his  troops  nevertheless 
gained  a complete  victory;  III.,  1746-92,  assas- 
sinated; IV.,  1778-1837,  ascended  the  throne 
in  1792,  but  was  deposed  in  1809.  Gutenberg, 
Johann  (Gansfleisch),  1400-68,  Ger.  inventor 
of  movable  type  and  the  printing-press;  first 
books  printed  about  1457;  died  in  poverty. 
Guzman,  Alfonso  Perez  de,  1258-1309,  Sp.  com- 
mander. 

HADING,  Jeanne  Alfred ine  Trefouret,  1859- 
. . . .,  Fr.  actress.  Hadrian  (or  Adrian), 
76-138,  Rom.  emperor.  Hafiz,  Mohammed 
Sherns  ed-Deen,  1300?-1390?,  Persian  poet. 
Hagedorn,  Friedrich  von,  1708-54,  Ger.  poet. 
Haggard,  Henry  Rider,  1856- . . . . , Eng. 


122 


A DICTIONARY  OF  BIOGRAPHY 


novelist.  Hahnemann,  Samuel  Christian  Fried- 
rich, 1755-1843,  Ger.  founder  of  homoeopathy. 
Hale,  Edward  Everett,  1822- . . . . , Am.  clergy- 
man and  author.  Hale,  Sir  Matthew,  1609- 
76,  Eng.  jurist.  Hale,  Nathan,  Captain,  1755- 
76,  Am.  patriot.  Halevy,  Jacques  F.  F.  E., 
1799-1862,  Fr.  composer.  Haliburton,  Thomas 
Chandler  (Sam  Slick),  1802 ?-65,  Nova  Scotian 
jurist  and  humorous  writer.  Halifax,  Charles 
Montague,  Earl  of,  1661-1715,  Eng.  statesman. 
Halifax,  George  Saville,  Marquis  of,  1630-95. 
Hall,  Charles  Francis,  1821-71,  Am.  Arctic 
explorer.  Hall,  James,  1811- . . . . , Am.  author 
and  judge.  Hall,  Mrs.  S.  C.  (Anna  Maria 
Fielding),  1800-81,  Ir.  authoress.  Hallam, 
Arthur  Henry,  1811-33,  Eng.  critic  and  essayist. 
Hallam,  Henry,  1777-1859,  father  of  preceding; 
Eng.  historian  and  critic.  Halleck,  Fitz- 
Greene,  1790-1867,  Am.  poet.  Halleck,  Henry 
Wager,  1814-72,  Am.  general  and  writer. 
Halley,  Edmund,  1656-1742,  Eng.  astronomer. 
Halpine,  Charles  Graham  (Miles  O’Reilly), 
1829-68,  Ir.-Am.  journalist  and  poet.  Halstead, 
Murat,  1829- . . . .,  Am.  journalist.  Hamilton, 
Alexander,  1757-1804,  Am.  orator,  statesman, 
financier  and  general;  born  in  the  West  Indies; 
secretary  and  aide-de-camp  to  Washington  in 
Revolutionary  war;  chosen  to  the  Continental 
Congress,  1782,  but  resigned  in  order  to  prac- 
tice law;  leading  member  of  the  convention  of 
1787;  secretary  of  the  treasury,  1789-95;  be- 
came recognized  leader  of  the  Federal  party. 
Hamilton  died  from  a wound  received  in  a duel 
with  Aaron  Burr,  and  his  death  was  deeply 
deplored.  Hamilton,  Gail,  pen  name  of  Mary 
A.  Dodge.  Hamilton,  Sir  William,  1788-1856, 
Scot,  metaphysician.  Hamilton,  Sir  William 
Rowan,  1805-65,  Ir.  astronomer.  Hamlin, 
Hannibal,  1809-91,  Am.  statesman.  Hampden, 
John,  1594-1643,  Eng.  statesman  and  reformer; 
entered  Parliament  in  1620 ; denied  the  authority 
of  the  crown  to  levy  tonnage  without  the  con- 
sent of  Parliament,  and  refused  to  contribute  to 
the  force  loan  ordered  by  King  Charles,  for 
which  he  was  imprisoned ; regaining  his  liberty 
and  re-entering  Parliament,  he  ably  and  firmly 
resisted  the  arbitrary  measures  of  the  crown; 
intending,  with  his  cousin,  Oliver  Cromwell,  to 
emigrate  in  1638,  they  were  detained  by  order 
of  council;  in  1640  he  led  the  opposition  in  the 
Long  Parliament,  and  was  the  most  popular 
public  man  in  England;  impeached  for  high 
treason  in  1642,  together  with  four  other 
members,  the  Commons  refused  to  surrender 
them,  although  the  king  personally  led  his 
guard  in  an  attempt  to  arrest  them  in  their 
seats ; Hampden  afterward  raised  a regiment  for 
the  Parliamentary  army,  and,  after  displaying 
great  courage  in  numerous  engagements,  was 
slain  in  a skirmish.  Hampton,  Wade,  1755- 


1835,  Am.  general.  Hampton,  Wade,  1818- 
. . . . , Confederate  general ; elected  governor  of 
South  Carolina  in  187 6,  and  U.  S.  senator  in 
1878.  Hancock,  John,  1737-93,  Am.  statesman; 
president  of  the  Continental  Congress.  Hancock, 
Winfield  Scott,  1824-86,  Am.  general;  second  in 
command  at  Gettysburg;  Democratic  candidate 
for  president  in  1880.  Handel,  George 
Frederick,  1684-1759,  Ger.  composer;  settled  in 
England  in  1712;  “The  Messiah,”  the  greatest 
of  oratorios,  was  produced  1741;  Handel  was 
stricken  with  blindness,  1751,  but  continued  to 
conduct  his  oratorios;  buried  in  Westminster 
Abbey.  Hannibal,  247-183  B.C.,  Carthaginian 
general ; considered  the  greatest  general  of  the 
world;  sworn  by  his  father,  Hamilcar  Barca,  to 
eternal  enmity  toward  Rome;  became  com- 
mander of  the  Carthaginian  forces,  221  B.C. ; 
subdued  several  powerful  Spanish  tribes,  and  in 
219  captured  Saguntum;  crossed  the  Alps,  218; 
defeated  the  Romans  near  the  Ticinus  and  on 
the  banks  of  the  Trebia;  routed  Flaminius  at 
Lake  Thrasymene,  217;  almost  destroyed  a 
superior  Roman  army  near  Cannse,  216;  cap- 
tured Capua;  recalled  to  Carthage  to  repel  a 
Roman  invasion  under  Scipio  Africanus,  he  was 
defeated  at  Zama  in  202;  banished  from 
Carthage  about  194,  through  the  enmity  of  the 
aristocracy;  finally  ended  his  life  by  taking 
jioison,  to  escape  falling  into  the  hands  of  the 
Romans.  Hans  Sachs,  1494-1576,  Ger.  poet 
find  shoemaker.  Harcohrt,  Sir  William,  1827- 
. ...,  Eiig.  statesman.  Hardee,  William  J., 
1818-73,  Confederate  general.  Hardenberg, 
Friedrich  von,  see  Novalis.  Hardicanute, 
1017  ?-42,  king  of  England  and  Denmark. 
Hardinge,  Henry,  Yiscount,  1785-1856,  Eng. 
general.  Hardwicke,  Philip  Yorke,  Earl  of, 
1690-1764,  Eng.  jurist.  Hardy,  Thomas,  1840- 
. . . .,  Eng.  novelist.  Harlan,  John  M.,  1838- 
. . . . , U.  S.  Supreme  Court  justice.  Harl and, 
Marion,  pen  name  of  Mrs.  N.  Y.  Terhune. 
Harney, William  Selby,  1798-1889,  Am.  general. 
Harold  I.  (Harefoot),  ....-1041,  king  of 
England;  II.,  . . . .-1066,  defeated  by  William 
the  Conqueror,  and  slain.  Haroun  al  Raschid, 
766  ?-809,  caliph  of  Bagdad.  Harper,  William 
Rainey,  1856- . . . . , Am.  Hebraist  and  educator. 
Harris,  Joel  Chandler,  1848- . . . . , Am.  author. 
Harrison,  William  Henry,  1773-1841,  Am. 
general  and  ninth  president.  Harrison,  Ben- 
jamin, 1833-....,  born  at  North  Bend,  O. ; 
graduated  from  college  at  18;  studied  law  and 
began  practice  at  Indianajiolis  in  1854;  elected 
reporter  of  the  supreme  court  in  1860;  this 
office  he  abandoned  in  1862,  to  aid  the  cause  of 
the  Union,  and  rose  to  the  rank  of  brigadier- 
general;  elected  U.  S.  senator,  1881,  and  Presi- 
dent, 1888.  Harte,  Francis  Bret,  1839- . . . . , 
Am.  author.  Harvard,  John,  1608  ?-88, 


A DICTIONARY  OF  BIOGRAPHY 


123 


founder  of  Harvard  College.  Harvey,  William, 
1578-1657,  EDg.  physician  and  anatomist,  and 
the  greatest' of  physiologists;  discovered  the 
circulation  of  the  blood.  Hasdrubal,  . . . l- 
207  B.C.,  Punic  general;  brother  of  Hannibal; 
defeated  the  Scipios;  slain  at  the  Metaurus. 
Hastings,  Warren,  1732-1818,  Br.  general  and 
statesman;  president  of  the  Council  of  Bengal, 
and  governor- general  of  India;  defeated  Hyder 
Ali,  king  of  Mysore;  after  perpetrating  great 
outrages  in  order  to  replenish  the  treasury,  he 
resigned  in  1775  and  returned  to  England;  im- 
peached soon  afterward,  and  opposed  in  his 
trial  by  Burke,  Sheridan  and  Fox,  but  acquitted. 
Hatton,  Joseph,  1839-....,  Eng.  journalist. 
Hauck,  Minnie,  1852-....,  Ger.-Am.  singer. 
Havelock,  Sir  Henry,  1795-1857,  Br.  general; 
defeated  the  Sepoys  in  India,  and  relieved 
Lucknow.  Hawke,  Edward,  Lord,  1715-81, 
Eng.  admiral.  Hawkins,  Sir  John,  1520-95, 
Eng.  naval  officer.  Hawthorne,  Julian,  1846- 
....,  son  of  N.,  Am.  author.  Hawthorne, 
Nathaniel,  1804-64,  Am.  author.  Hay,  John, 
1838- . . . . , Am.  author.  Haydn,  Joseph,  1732- 
1809,  Ger.  musical  composer;  his  masterpiece, 
the  oratorio  of  “ The  Creation,”  was  produced 
in  1798.  Haydon,  Benjamin  Robert,  1786- 
1848,  Eng.  painter.  Hayes,  Isaac  Israel,  1832- 
81,  Am.  Arctic  explorer.  Hayes,  Rutherford 
Birchard,  1822-93,  nineteenth  president  of  the 
United  States;  born  in  Connecticut;  admitted 
to  the  bar,  1845;  brigadier-general  in  civil  war; 
Congress,  1865-8;  governor  of  Ohio,  1868-76; 
Republican  candidate  for  the  presidency,  1876; 
inaugurated  president,  1877,  the  electoral  com- 
mission to  determine  the  result  of  the  election 
of  1876  having  decided,  by  a vote  of  eight  to 
seven,  that  Hayes  had  received  185  electoral 
votes  as  against  184  for  Samuel  J.  Tilden,  the 
Democratic  candidate.  Hayne,  Paul  Hamilton, 
1830-66,  Am.  poet.  Hayne,  Robert  Young, 
1791-1840,  Am.  orator  and  statesman;  opponent 
of  Webster  in  discussing  the  Constitution ; gov- 
ernor of  South  Carolina.  Hazlttt,  William, 
1778-1830,  Eng.  critic  and  writer.  Heath, 
William,  1737-1814,  Am.  Revolutionary  general. 
Heber,  Reginald,  1783-1826,  Eng.  prelate  and 
author.  Hegel,  Georg  Wilhelm  Friedrich, 
1770-1831,  Ger.  philosopher,  metaphysician 
and  pantheist.  Heine,  Heinrich,  1799-1856, 
Ger.  lyric  poet  and  author.  Heloise,  1101-64, 
Fr.  nun;  pupil  and  friend  of  Abelard.  Helps, 
Sir  Arthur,  1817-75,  Eng.  author.  Helmholtz, 
Hermann  L.  F.,  1821-....,  Ger.  physicist. 
Helvetius,  Claude  Adrian,  1715-71,  Fr.  phil- 
osopher. Hemans,  Felicia  Dorothea  ( nee 
Brown),  1794-1835,  Eng.  poetess.  Hendricks, 
Thomas  Andrews,  1819-86,  Am.  statesman. 
Hengist,  . . . .-488,  Jutish  chief;  founded  king- 
dom of  Kent.  Hennepin,  Louis,  1640-1702?, 


Fr.  Catholic  missionary  and  explorer  of  the 
Mississippi.  Henrietta  Maria,  1609-69,  queen 
of  England.  Henry  I.  (Beauelerc),  1068-1135, 
king  of  England;  defeated  his  brother  Robert 
and  usurped  the  throne;  II.,  1133-89;  first  of 
the  Plantagenets ; issued  constitutions  of  Claren- 
don, which  were,  however,  repealed  about  ten 
years  later;  conquered  Ireland;  during  his 
reign  Thomas  h Becket  was  killed;  III.  (of 
Winchester),  1207-72;  warred  with  the  barons; 
IY.  ( Bolin gbroke),  1366-1413;  first  king  of  the 
house  of  Lancaster;  Y.  (of  Monmouth),  1388- 
1422;  conquered  France;  VI.  (of  Windsor), 
1421-71 ; his  reign  was  made  memorable  by  the 
war  of  the  Roses;  VII.,  1456-1509;  founded 
the  Tudor  dynasty;  VIII.,  1491-1547;  defeated 
the  French  at  Guinegaste  and  the  Scotch  at 
Flodden,  1513;  made  Thomas  Wolsey  prime 
minister;  applied  unsuccessfully  to  the  pope  for 
a divorce  from  Catherine  of  Aragon,  his  wife; 
favored  the  Reformation;  deposed  Wolsey  and 
elevated  Thomas  Cranmer ; had  himself  declared 
head  of  the  church;  married  Anne  Boleyn  after 
the  convocations  of  York  and  Canterbury  had 
declared  his  marriage  with  Catherine  invalid; 
declared  the  English  Church  independent  of  the 
papal  see  and  abolished  the  monasteries;  had 
Anne  Boleyn  executed  in  1536,  and  married 
Jane  Seymour  the  day  after  the  execution;  ex- 
communicated by  the  pope,  1538;  his  third 
wife  having  died  in  1537,  he  married  Anne  of 
Cleves  in  1540;  was  divorced  from  her  the  same 
year  and  married  Catherine  Howard,  who  was 
executed  on  a charge  of  adultery  in  1542; 
married  Catherine  Parr  in  1543,  she  surviving 
him.  Henry  I.,  1005 ?-60,  king  of  France;  II., 
1518-59;  married  Catherine  de  Medici;  III. 
(Henri  de  Valois),  1551-89,  last  of  the  Valois; 
IV.  (le  Grand),  1553-1610,  king  of  Navarre; 
first  of  the  Bourbons;  assassinated.  Henry  I. 
(the  Fowler),  876-936,  emperor  of  Germany; 
defeated  the  Hungarians;  II.  (Saint),  972- 
1024;  III.  (the  Black,  or  the  Bearded),  1017- 
56  ; IV.  1050-1106;  excommunicated  by  Greg- 
ory VII.;  V.,  1081-1125,  last  of  the  Salic  line; 
VI.,  1165-97;  VII.,  1262-1313.  Henry,  Patrick, 
1736-99,  Am.  patriot  and  orator;  member  of  the 
Continental  Congress;  governor  of  Virginia. 
Heraclitus,  fl.  500  B.C.,  Gr.  philosopher. 
Herbert,  George,  1593-1632,  Br.  poet  and 
divine.  Herbert,  Hilary  A.,  1835- . . . . , secre- 
tary of  the  navy.  Herder,  Johann  Gottfried 
von,  1744-1803,  Ger.  author.  Herkomer, 
Hubert,  1849-....,  Ger.  artist  in  England. 
Hermann,  see  Arminius.  Herod  (the  Great), 
B.C.  73-A.D.  1,  king  of  Judea.  Herodotus, 
484?-408  B.C.,  Gr.  historian;  “the  father  of 
history;”  his  work  covers  the  period  of  240 
years  preceding  his  own  time.  Herrick,  Robert, 
1591-1674,  Eng.  divine  and  poet.  Herschel, 


124 


A DICTIONARY  OF  BIOGRAPHY 


Sir  John  Frederick  William,  1790-1871,  Eng. 
astronomer  and  philosopher.  Herschel,  Sir 
William,  1738-1822,  father  of  preceding;  Ger. 
astronomer;  born  in  Hanover,  but  moved  to 
England  at  21 ; discovered  Uranus.  Hesiod,  fl. 
800  B.O.,  Gr.  poet.  Heyse,  Paul  Johann  Lud- 
wig, 1830- . ...,  Ger.  author.  Hezekiah,  750- 
698  B.C.,  king  of  Judah.  Hicks,  Elias,  1748- 
1830,  Am.  Quaker  preacher.  Higginson, 
Thomas  Wentworth,  1823- . . . . , Am.  author. 
Hildreth,  Bicliard,  1807-65,  Am.  journalist 
and  historian.  Hill,  Sir  Rowland,  1795-1879, 
author  of  the  Eng.  penny  post  system.  Hillern, 
Wilhelmine  vou,  1836- . . . . , Ger.  novelist. 
Hipparchus,  fl.  150  B.O.,  Bitliynian  astronomer. 
Hippocrates,  460-360?  B.C.,  Gr.  physician; 
“the  father  of  medicine;”  many  diseases  still 
bear  the  names  he  gave  them.  Hoar,  George 
Frisbie,  1826- . . . . , Am.  lawyer  and  statesman. 
Hobart,  Augustus  Charles  (Hobart  Pasha), 
1822-86,  Turkish  naval  commander,  born  in 
England.  Hobbes,  Thomas,  1588-1679,  Eng. 
philosopher.  Hoche,  Lazare,  1768-97,  Fr. 
general.  Hoe,  Richard  March,  1812-87,  Am. 
inventor  of  printing  presses.  Hofer,  Andreas, 
1767-1810,  Tyrolese  patriot;  executed.  Hoff- 
man, Charles  Fenno,  1806-84,  Am.  author. 
Hogarth,  William,  1697-1764,  Eng.  painter 
and  engraver.  Hogg,  James,  1772-1835,  Scot, 
poet.  Hohenlohe,  Hohenstaufen,  IIohenzol- 
lern,  princely  families  of  Germany.  Holbein, 
Hans  (the  Younger),  1497-1554,  Ger.  painter. 
Holland,  Josiah  Gilbert,  1819-81,  Am.  author. 
Holmes,  Oliver  Wendell,  1809-1894,  Am.  phys- 
ician, author  and  poet.  Holst,  von,  Hermann 
Eduard,  1841- . . . .,  Ger.  historian.  Holt,  Sir 
John,  1642-1709,  Eng.  judge.  Homer,  fi.  1000 
B.C.,  Gr.  poet;  “the  father  of  poets;  about  his 
life  scarcely  anything  is  known;  supposed  to 
have  been  blind  and  poor;  some  maintain  that 
the  “Iliad”  and  “Odyssey,”  the  two  great 
epics  ascribed  to  him,  are  collections  of  songs 
from  various  poets,  and  that  Homer  never 
existed.  Honorius,  Flavius,  384-423,  Rom. 
emperor.  Hood,  Thomas,  1799-1845,  Eng.  poet 
and  humorist.  Hook,  Theodore  Edward,  1788- 
1841,  Eng.  author.  Hooker,  Joseph,  1819-79, 
Am.  general.  Hooker,  Richard,  1553-1600,  Eng. 
theologian.  Hopkins,  Johns,  1795-1873,  Am. 
philanthropist.  Hopkinson,  Francis,  1738-91, 
Am.  author;  signed  the  Declaration  of  Inde- 
pendence. Hopkinson,  Joseph,  1770-1842,  son 
of  F.H.,  Am.  lawyer;  author  of  “Hail  Colum- 
bia.” Horace  (Quintus  Horatius  Flaccus), 
65-8  B.C.,  Latin  poet.  Horsford,  Eben 
Norton,  1818-....,  Am.  chemist.  Hosmer, 
Harriet  Goodhue,  ....'-1830,  Am.  sculptor. 
Houdin,  Robert,  1805-71,  Fr.  conjuror. 
Houdon,  Jean  Antoine,  1741-1828,  Fr.  sculp- 
tor. Houssaye,  Arsene,  1815- . . . . , Fr.  author. 


Houston,  Sam,  1793-1863,  Am.  general  and 
statesman;  governor  of  Tennessee,  1827-9; 
passed  a number  of  years  with  the  Cherokee 
Indians;  commander-in-chief  of  the  Texan  forces 
in  revolt  against  Mexico,  and  defeated  and  cap- 
tured Santa  Ana  in  1836 ; elected  president  of 
Texas  same  year,  and  re-elected  1841 ; elected 
senator  from  Texas  after  *its  admission  to  the 
Union,  in  1845,  and  governor  in  1859.  Howard, 
Henry,  Earl  of  Surrey,  1516-47,  Eng.  poet. 
Howard,  John,  1726-90,  Eng.  philanthropist; 
investigated  and  published  horrors  of  English 
and  continental  prisons.  Howard,  Oliver  Otis, 
1830- . . . . , Am.  general.  Howe,  Elias,  1819-67, 
Am.  inventor.  Howe,  Samuel  Gridley,  1801-76, 
Am.  philanthropist.  Howells,  William  Dean, 
1837-....,  Am.  author.  Howitt,  William, 

.1795-1879,  Eng.  author.  Hoyle,  Edmund, 

1672-1769,  Eng.  author;  “Games.”  Huck, 

Evariste  Regis,  Abbe,  1813-60,  Fr.  missionary. 
Hudson,  Henry  (or  Hendrik),  . . . .-1611,  Eng. 

navigator.  Hughes,  Thomas,  1823- , Eng. 

author  and  barrister.  Hugo,  Victor  Marie, 
Vicomte,  1802-85,  Fr.  poet,  novelist  and  dram- 
atist. Hull,  Isaac,  1775-1843,  Am.  commodore. 
Hull,  William,  1753-1825,  Am.  revolutionary 
general.  Humbert  I.,  1844- . . . . , king  of  Italy. 
Humboldt,  Friedrich  Heinrich  Alexander  von, 
Baron,  1769-1859,  Ger.  scientist.  Hume,  David, 
1711-76,  Scot,  historian  and  sceptic  philosopher. 
Hunt,  James  Henry  Leigh,  1784-1&59,  Eng. 
poet  and  author.  Hunt,  William  Henry,  1790- 
1864,  Eng.  painter  in  water-colors.  Hunt,  Wil- 
liam Holman,  1826- . . . . , Eng.  painter.  Hunter, 
David,  1802-86,  Am.  general.  Hunter,  John, 
1728-93,  Scot,  surgeon.  Huss,  John,  1373-1415, 
Bohemian  reformer;  burned  at  the  stake. 
Huxley,  Thomas  Henry,  1825- . . . . , Eng.  scien- 
tist. Hyacinthe,  Pere,  see  Loyson.  Hyder 
Ali,  1718-82,  Hindoo  prince.  Hypatia,  fl.  500, 
female  philosopher  at  Alexandria. 

IBERVILLE,  Pierre  le  Moyne  d’,  Sieur,  1661- 
1706,  Canadian  military  and  naval  com- 
mander. Ignatieff,  Nicholas  Palovitch,  1832- 
. . . .,  Russian  general  and  diplomatist.  Igna- 
tius, Saint  (Theophorus),  . . . .-107,  bishop  of 
Antioch.  Ignatius,  Saint,  799-877,  patriarch 
of  Constantinople.  Ignatius  de  Loyola,  see 
Loyola.  Ingelow,  Jean,  1830- . . . . , Eng.  poetess 
and  novelist.  Ingersoll,  Jared,  1749-1822, 
Am.  lawyer.  Ingersoll,  Robert  Green,  1833- 
. . . . , Am.  lawyer,  author  and  lecturer. 
Ingoldsby,  Thomas,  pen  name  of  R.  H.  Barham. 
Ingres,-  Jean  A.  D.,  1781-1867,  Fr.  painter. 
Inman,  Henry,  1801-46,  Am.  portrait  painter. 
Inness,  George,  1825-....,  Am.  landscape 
painter.  Innocent  I.,  pope,  ruling  402-17; 
during  his  reign  Rome  was  sacked  by  Alaric: 
H.,  1130-43;  III.  (Lotharius),bornin  1161,  and 


A DICTIONARY  OF  BIOGRAPHY 


125 


chosen  pope  1198;  put  France  under  the  ban, 
1190,  because  Philip  Augustus  repudiated  his 
wife;  promoted  the  fourth  crusade,  the  result 
of  which  was  the  capture  of  Constantinople; 
deposed  Otho,  emperor  of  Germany,  transferring 
the  crown  to  Frederick  of  Sicily;  subjected 
John  of  England  to  the  papal  see,  compelling 
him  to  pay  an  annual  tribute;  crushed  the 
Albigenses  in  1214,  and  died  two  years  later; 
IV.  (Sinibaldo  deFieschi),  1243-54;  V.,  assumed 
pontificate  1276,  and  died  same  year;  VI.,  1352- 
62;  VII.,  1404  6;  VIII.,  1484-91;  IX.,  1591, 
died  same  year;  X.,  1644-55;  XI.,  1670-86; 
XII.,  1692-1700;  XIII.,  1721-24.  Iredell, 
James,  1751-99,  Am.  jurist.  InENiEUS,  Saint, 
140?-202?,  bishop  of  Lyons,  martyr.  Irene, 
752  ?-803,  empress  of  Constantinople.  Irving, 
Henry  (John  Henry  Brodribb),  1838- . . . . , Eng. 
actor.  Irving,  Washington,  1783-1859,  Am. 
author;  the  purest  prose- writer  and  humorist  of 
America;  born  in  New  York  City.  Isabella  I. 
(the  Catholic),  1451-1504,  queen  of  Castile; 
wife  of  Ferdinand  of  Aragon;  patroness  of 
Columbus;  II.  (Maria Isabel  Luisa),  1830- . . . ., 
ex-queen  of  Spain.  Isabelle  of  France,  1292- 
1358,  queen  of  England,  wife  of  Edward  II., 
whom  her  adherents  deposed,  and  with  whose 
assassination  she  is  charged;  her  son,  Edward 

III.,  ascended  the  throne  and  ordered  her  arrest, 
and  she  died  after  twenty  years’  incarceration. 
Isaiah,  fl.  740  B.C.,  Hebrew  prophet.  Iturbide, 
Don  Augustin  de,  1790-1824,  emperor  of 
Mexico.  Ivan  III.  (Vasilievitch),  1438-1505, 
czar  of  Russia;  IV.  (Vasilievitch,  the  Ter- 
rible), 1529-84. 

JACKSON,  Andrew,  1767-1845,  seventh  presi- 
dent; born  in  South  Carolina;  son  of  an 
Irishman;  received  but  little  education;  served 
against  the  British  in  1781;  began  the  practice 
of  law  at  Nashville,  1788;  Congress,  1796;  U.S. 
senate,  1797;  judge  Tennessee  Supreme  Court, 
1798-1804;  fought  several  duels,  killing  Chas. 
Dickinson  in  1806 ; defeated  the  Creek  Indians, 
1814,  and  was  commissioned  brigadier- general; 
defeated  the  British  at  New  Orleans,  1815;  suc- 
cessfully carried  on  war  against  the  Seminoles, 
1817-18;  Senate,  1823,  and  nominated  for  the 
presidency,  the  opposing  candidates  being  Clay, 
J.  Q.  Adams  and  W.  H.  Crawford;  Jackson  had 
the  highest  number  of  votes,  but  not  a majority, 
and  Adams  was  elected  by  the  House  of  Repre- 
sentatives; Jackson  wTas  elected  to  the  presi- 
dency, however,  in  1828;  he  was  the  first 
president  to  remove  public  officers  on  account 
of  their  politics;  re-elected  in  1832;  in  that 
year,  the  convention  of  South  Carolina  having 
declared  the  tariff  laws  of  1828  null  and  void, 
Jackson  issued  a proclamation  declaring  his 
intention  to  check  by  force  of  arms  all  move- 


ments tending  to  disunion.  Jackson,  Howell 
E.,  1832-....,  justice  U.  S.  Supreme  Court. 
Jackson,  Thomas  Jonathan  (Stonewall),  1824- 
63,  Confederate  general,  native  of  Virginia; 
defeated  Gen.  Banks  at  Cedar  Mountain, 
and  captured  Harper’s  Ferry  with  10,000 
prisoners,  1862;  killed  by  a company  of  his 
own  men,  mistaking  him  and  his  staff  for 
Federal  cavalry.  Jacquard,  Joseph  Marie, 
1752-1834,  Fr.  inventor.  Jamblichus,  fl. 
320,  Syrian  Neo-Platonic  philosopher.  James 

1.,  1566-1625,  king  of  England  (VI.  of 
Scotland);  executed  Raleigh;  a translation  of 
the  Bible  was  made  under  his  direction; 

11.,  1633-1701  (VII.  of  Scotland),  deposed  by 
revolution.  . James  I.,  1394- 1431,  king  of  Scot- 
land, assassinated;  II.,  1430-60;  III.,  1453-88; 

IV. ,  1473-1513,  defeated  and  slain  at  Flodden; 

V. ,  1512-42;  VI.  (I.  of  England);  VII.  (II.  of 
England).  James,  Henry,  Jr.,  1843- . . . .,  Am. 
novelist.  Jameson,  Robert,  1774-1854,  Scot, 
naturalist.  Janauschek,  Fanny,  1830- . . . . , 
Bohemian  tragedienne.  Jansen,  Cornelis,  1585- 
1638,  Dutch  theologian;  founder  of  the  Jan- 
senists.  Januaries,  Saint,  272-305,  patron  saint 
of  Naples.  Jasper,  William,  1750-79,  brave 
Am.  soldier.  Jay,  John,  1745-1829,  Am.  states- 
man; first  chief  justice.  Jeanne  d’  Albret, 
1528-72,  queen  of  Navarre.  Jean  Paul,  see 
Richter.  Jefferson,  Joseph,  1829-....,  Am. 
actor.  Jefferson,  Thomas,  1743-1826,  Am. 
statesman;  third  president;  born  in  Virginia; 
admitted  to  the  bar,  1767;  elected  to  Virginia 
House  of  Burgesses,  1769,  Continental  Con- 
gress, 1775;  drafted  the  Declaration  of  Inde- 
pendence; governor  of  Virginia,  1779-81;  min- 
ister plenipotentiary,  1784,  to  negotiate  treaties 
with  European  powers ; minister  at  Paris,  1785-9 ; 
secretary  of  state,  1789-93;  elected  vice-presi- 
dent, 1796,  and  president  in  1800,  holding  that 
office  from  1801  to  1809.  Jeffrey,  Francis, 
1773-1850,  Scot,  critic  and  judge.  Jeffreys, 
George,  Lord,  1650-89,  infamous  Br.  judge; 
lord  high  chancellor  under  James  II.;  died  in 
the  Tower.  Jenkins,  Edward,  1838- . . . . , Eng. 
author.  Jenner,  Edward,  1749-1823,  Eng. 
physician ; introduced  vaccination.  Jenner, 
Sir  Wiliiam,  1815-....,  Eng.  physician  and 
anatomist.  Jerome,  Saint,  340?-420,  Latin 
father  of  the  church.  Jerome  of  Prague,  1378- 
1416,  Bohemian  religious  reformer;  follower  of 
Huss;  burned  at  the  stake.  Jerrold,  Douglas 
William,  1803-57,  Eng.  humorist  and  satirical 
writer.  Jervis,  John,  Earl  of  St.  Vincent, 
1734-1823,  Eng.  admiral.  Joachim,  Joseph, 
1831- . . ..,  Hungarian  violinist.  Joan  of  Arc 
( Jeanne  d’ Arc),  1411  ?-31,  Fr.  heroine  (“the 
Maid  of  Orleans”);  born  in  Lorraine  of  an 
humble  peasant  family ; believing  herself  com- 
missioned by  heaven  to  liberate  France,  and 


126 


A DICTIONARY  OF  BIOGRAPHY 


convincing  Charles  VII.  of  her  divine  authority, 
she  was  given  command  of  a considerable  force, 
and  by  the  victories  she  gained  enabled  Charles 
to  be  crowned  at  Rheims ; although  she  wished  to 
return  home  and  resume  her  former  humble  life, 
she  was  induced  to  retain  her  command  in  the 
army;  she  was  captured  in  1430  by  the  Bur- 
gundians, delivered  to  the  English,  and  burned 
at  the  stake  after  a mock  trial.  Joel,  fl.  775 
B.C.,  Hebrew  prophet.  John  I.  (Saint),  pope, 
ruling  523-6;  II.,  533-5;  III.,  560-73;  IV., 
640-2;  V.,  685-7;  VI.,  701-5;  VII.,  705-7; 
VIII.,  872-82;  IX.,  898-900;  X.,  915-28;  XL, 
931-6;  XII.,  956-64;  XIII.,  965-72;  XIV., 
984-5;  XV.,  died  in  985,  only  a few  days  after 
his  accession;  XVI.,  986-96 ; XVII.  (rival  of 
Gregory  V.  in  997);  XVIII.,  1003;  XIX., 
1004-9;  XX.,  1024-33*  XXI.,  1276;  XXII., 
chosen  1316,  deposed  1327,  died  1334;  XXIII., 
chosen  in  1410,  deposed  1414.  John,  1166- 
1216,  king  of  England;  granted  Magna Charta. 
John  II.  (the  Good),  1319-64,  king  of  France. 
John  II.  (Casimir  V. ),  1609-72,  king  of  Poland; 
III.  (Sobieski),  1625-96.  John  I.  (the  Great), 
1357-1433,  king  of  Portugal.  John,  1801-73, 
king  of  Saxony.  John  of  Austria,  Don,  1547  ?- 
78,  Sp.  general.  John  of  Gaunt  (Ghent), 
1340-99,  duke  of  Lancaster;  son  of  Edward  III. 
John  the  Baptist,  B.C.  5-A.D.  28,  prophet. 
John  the  Evangelist  (St.  John),  . . ..-100?, 
apostle.  Johnson,  Andrew,  1808-75,  Am.  states- 
man; seventeenth  president;  born  in  N.  C. ; 
learned  the  trade  of  a tailor  in  Tenn.;  Congress, 
1843-53;  governor,  1853-7;  senator,  1857;  mil- 
itary governor,  1862;  elected  vice-president, 
1864,  and  succeeded  to  the  presidency  on  the 
death  of  Lincoln,  1865;  became  involved  in  a 
bitter  quarrel  with  the  leaders  of  the  Republican 
party,  and  was  impeached  in  1868,  but  acquitted, 
although  thirty-five  senators  voted  for  conviction 
to  only  nineteen  against,  a two-thirds  majority 
being  necessary;  he  was  subsequently  elected 
to  the  Senate  from  Tennessee  as  a Democrat. 
Johnson,  Eastman,  1824- . . . . , Am.  painter. 
Johnson,  Reverdy,  1796-1876,  Am.  statesman. 
Johnson,  Richard  Mentor,  1780-1850,  ninth 
vice-president  of  the  United  States.  Johnson, 
Samuel,  1709-84,  Eng.  writer  and  lexicographer. 
Johnston,  Albert  Sydney,  1803-62,  Confederate 
general.  Johnston,  Joseph  Eccleston,  1809- 
91,  Confederate  general.  Joliet,  Louis,  1645- 
1700?,  Fr.  explorer  of  the  Mississippi.  Jomini, 
Henri,  Baron,  1770-1869,  Swiss  military  writer. 
Jonah,  fl.  800  B.C.,  Hebrew  prophet.  Jones, 
George,  1811-91,  Am.  journalist.  Jones,  John 
Paul,  1747-92,  Am.  revolutionary  naval  com- 
mander; born  in  Scot.;  captured  the  Serapis. 
Jones,  Sir  William,  1746-94,  Eng.  orientalist. 
Jones,  Thomas  G.,  1844- . . . .,  governor  of  Ala. 
Jonson,  Ben,  1574-1637,  Eng.  poet  and  dram- 


atist. J oseffy,  Raffaele,  1852- . . . . , Hungarian 
pianist.  Joseph  I.,  1676-1711,  emperor  of 
Germany;  II.,  1741-90,  abolished  feudal  serf- 
dom. Josephine,  1763-1814,  empress  of 
France;  wife  of  Napoleon  Bonaparte.  Jose- 
phus, Flavius,  37?-95?,  Jewish  historian. 
Joshua,  1537-1427  B.C.,  Hebrew  leader. 
Jovian,  331-64,  Rom.  emperor.  Juarez,  Benito 
Pablo,  1806-72,  Mexican  Aztec  statesman. 
Judas  Maccabeus,  ....  -160  B.C.,  Hebrew 
leader.  Judson,  Adoniram,  1788-1850,  Am. 
Baptist  missionary.  Julian  (the  Apostate), 
331-63,  Rom.  emperor.  Julius  I.,  pope,  336- 
52;  II.,  1503-13;  III.,  1550-55.  June,  Jenny, 
pen  name  of  Mrs.  J.  C.  Croly.  Junot,  Andoche, 
Due  d’Abrantes,  1771-1813,  Fr.  general.  Jus- 
tin (the  Martyr),  103-65?,  church  father  in 
Palestine.  Justin  I.,  450-527,  Byzantine  em- 
peror; II.,  . ...-578.  Justinian  I.  (the Great), 
482?-565,  Byzantine  emperor.  Juvenalis, 
Decimus  Junius,  40?-125?,  Latin  poet. 

ALAKAUA,  David,  1836-91,  king  of  Hawaii. 
Kamehameha  IV.,  1834-63,  king  of 
Hawaii.  Kane,  Elisha  Kent,  1820-57,  Am. 
Arctic  explorer.  Kant,  Immanuel,  1724-1804, 
Ger.  metaphysician  and  philosopher.  Kean, 
.Edmund,  1787-1833,  Eng.  tragedian.  Kearney, 
Philip,  1815-62,  Am,  general.  Keats,  John, 
1795-1821,  Eng.  poet.  Keble,  John,  1792- 
1866,  Eng.  divine  and  writer.  Keene,  Laura, 
1820-73,  Am.  actress.  Kellermann,  Francois 
Christophe  de,  1735-1820,  Fr.  general.  Kel- 
logg, Clara  Louise,  1842- . . . . , Am.  vocalist. 
Kemble,  Charles,  1775-1854,  brother  of  J.  P. 
K.,  Eng.  actor.  Kemble,  Frances  Anne,  1809- 
1893,  Eng.  actress.  Kemble,  John  Philip, 
1757-1823,  Eng.  tragedian.  Kempis,  Thomas 
a,  1380-1471,  Ger.  ascetic  writer;  “Imitation 
of  Christ.”  Kendal,  Mrs.  W.  H.  (Madge 
Robertson),  1848- . . . .,  Eng.  actress.  Kennan, 
George,  1845- . . . . , Am.  traveler  and  author. 
Kent,  James,  1763-1847,  Am',  jurist.  Kepler, 
Johann,  1571-1630,  Ger.  astronomer;  discovered 
the  laws  and  orbits  of  motion  of  the  planets. 
Key,  Francis  Scot,  1776-1843,  Am.  poet; 
author  of  “The  Star-Spangled  Banner.” 
Khosru  I.,  . . . . -579,  king  of  Persia;  II.,  . . . . - 
628.  Kidd,  William,  1650-1701,  Am.  pirate; 
executed.  Kilpatrick,  Hugh  Judson,  1836-81, 
Am.  general.  King,  Rufus,  1755-1827,  Am. 
statesman.  King,  William  Rufus,  1786-1853. 
Am.  statesman.  Kingsley,  Charles,  1819-75, 
Eng.  divine  and  author.  Kitto,  John,  1804- 
54,  Eng.  Biblical  scholar.  Klebek,  Jean  Bap- 
tiste, 1754-1800,  Fr.  general.  Klopstock. 
Friedrich  Gottlieb,  1724-1803,  Ger.  poet. 
Knott,  James  Proctor,  1830-.  . . .,  Am.  states- 
man. Knowles,  James  Sheridan,  1784-1862. 
Eng.  dramatist  and  actor;  subsequently  be- 


A DICTIONARY  OF  BIOGRAPHY 


127 


came  a Baptist  minister.  Knox,  Henry,  1750- 
1806,  Am.  general  and  statesman.  Knox,  John, 
1505-72,  leader  of  the  Scot,  reformation.  Koch, 
Robert,  1843- . . . .,  Ger.  bacteriologist.  Kom- 
arof,  Alexander  Yissarionovitch,  1832- . . . . , 
Rus.  general.  Kosciusko,  Thaddeus,  1746?- 
1817,  Polish  patriot  and  general;  commanded 
the  Polish  insurgent  army;  bravely  defended 
Warsaw,  but  was  defeated.  Kossuth,  Louis, 
1802-1893,  Hungarian  patriot,  orator  and 
statesman;  leading  spirit  in  the  insurrection  of 
1848-49.  Krapotkin,  Peter  Alexeievitch, 
Prince,  1842- . . . . , Rus.  anarchist.  Krupp, 
Alfred,  1810-87,  Ger.  manufacturer  of  steel 
guns.  Kuang  Hsu,  1871-....,  emperor  of 
China.  Kullai-Khan,  . ...-1296,  founder  of 
Mongol  dynasty  in  China. 

LABLACHE,  Luigi,  1794-1858,  It.  singer. 

Labouchere,  Henry,  1831-....,  Eng. 
radical  journalist.  La  Chaise  d’ Aix,  Francois 
(Pere  la  Chaise),  1524-1700,  Fr.  Jesuit. 
Lactantius,  260?-325,  Latin  father  of  the 
church.  La  Fayette,  Marie  Jean  Paul  Roch 
Yves  Gilbert  Motier  de,  Marquis,  1757-1834, 
Fr.  general  and  patriot;  came  to  America  in 
1777  to  aid  the  Americans  in  their  struggle  for 
independence,  and  was  commissioned  major- 
general;  fought  at  Brandywine,  where  he  was 
wounded,  and  in  numerous  other  engagements; 
visited  France  and  obtained  supplies  and  muni- 
tions, returning  1779;  commanded  the  advance 
guard  at  Yorkstown,  1781;  returned  again  to 
France;  chosen  commandant  of  the  French 
National  Guard,  1789;  visited  America,  1824, 
and  was  enthusiastically  received;  took  a 
prominent  part  in  the  revolution  of  1830.  La 
Fontaine,  Jean  de,  1621-94,  Fr.  poet  and  fabu- 
list. Lagrange,  Joseph  Louis,  1736-1813,  Fr. 
mathematician.  Lamar,  Lucius  Quintus  Cin- 
cinnatus,  1825-1893,  Am.  statesman  and  jurist. 
^Lamartine,  Alphonse  de,  1792-1869,  Fr.  poet 
and  statesman.  Lamb,  Charles  (Elia),  1775- 
1834,  Eng.  essayist.  Lambert,  Daniel,  1769- 
1809,  Eng.  giant.  Lambert,  John,  1621-94, 
Eng.  Parliamentary  general.  Lamont,  Daniel 
S.,  1851- . . . .,  secretary  of  war.  Lamotte- 
Fouque,  Friedrich  Heinrich  Karl  de,  Baron, 
1777-1843,  Ger.  novelist  and  poet.  Landon, 
Letitia  E.,  1802-38,  Eng.  authoress.  Landon, 
M.  I.  (Eli  Perkins),  Am.  humorist.  Landor, 
Walter  Savage,  1775-1864,  Eng.  author. 
Landseer,  Sir  Edwin,  1802-73,  Eng.  animal 
painter.  Lang,  Andrew,  1844-....,  Eng. 
essayist  and  poet.  Langlande  (or  Lon  gland), 
Robert,  fl.  1360.  Eng.  monk  and  poet.  Lang- 
try, Mrs.  L.  Lillie,  1852- . . . . , Eng.  society 
beauty.  Lxngton,  Stephen,  ,...-1228,  Eng. 
prelate.  Lanier,  Sidney,  1843-81,  Am.  poet. 
Lannes,  Jean;  Duke  of  Montebello,  1769-1809, 


Fr.  marshal.  Lansdowne,  William  Petty, 
Marquis  of,  1737-1805,  Eng.  statesman.  La- 
place, Pierre  Simon,  Marquis,  1749-1827,  Fr. 
astronomer  and  mathematician.  Larcom, 
Lucy,  1826-1893,  Am.  poetess.  Larkabee, 
William,  1832- . . . .,  Am.  statesman  and  writer; 
governor  of  Iowa;  “ The  Railroad  Question.” 
La  Rochefoucauld,  Francois  de,  Duke,  1613- 
80,  Fr.  moralist  and  statesman.  La  Salle, 
Jean  Baptiste,  1651-1719,  founder  of  the  Chris- 
tian Brothers.  La  Salle,  Robert  Cavelier  de, 
1635?- 87,  Fr.  explorer.  Lasker,  Eduard,  1829- 
84,  Ger.  statesman.  Lassalle,  Ferdinand, 
1825-64,  Ger.  socialist.  Latimer,  Hugh,  1480- 
1555,  Eng.  reformer;  burned.  Latour  d’ Au- 
vergne, Theophile  Malo  Corret  de,  1743-1800, 
Fr.  officer;  called,  by  Napoleon,  “The  First 
Grenadier  of  France.”  Lauderdale,  John 
Maitland,  Duke  of,  1616-82,  Eng.  cabal  min- 
ister.' Laurens,  Henry,  1724-92,  Am.  states- 
man. Lavater,  Johann  Caspar,  1741-1801, 
Swiss  physiognomist.  Lavoisier,  Antoine 
Laurent,  1743-94,  Fr.  chemist;  founder  of  mod- 
ern chemistry;  guillotined  by  revolutionary 
tribunal.  Law,  John,  1671-1729,  Scot,  finan- 
cier in  France;  promoted  the  “South  Sea 
Bubble.”  Lawrence,  Amos,  1786-1852,  Am. 
philanthropist.  Lawrence,  James,  1781-1813, 
Am.  naval  hero;  as  commander  of  the  Chesa- 
peake, he  engaged  the  British  frigate  Shannon 
off  Boston  and  was  killed  in  the  action;  his  last 
words  were:  “Don’t  give  up  the  ship.”  Law- 
rence, Sir  Thomas,  1769-1830,  Eng.  painter. 
Lawrence,  Saint,  ....  -258,  Rom.  martyr. 
Layard,  Austen  Henry,  1817-....,  Eng. 
orientalist.  Lazarus,  Emma,  1849-87,  Am. 
poetess.  Lecky,  William  Edward  Hartpole, 
1838- . . . . , Eng.  author.  Lecouvreur,  Adri- 
enne, 1690-1730,  Fr.  actress.  Ledru-Rollin, 
Alexandre  Auguste,  1808-74,  Fr.  socialist. 
Ledyard,  John,  1751-88,  Am.  traveler.  Lee, 
Arthur,  1740-92,  Am.  statesman;  brother  of  R. 
H.  and  F.  L.  Lee.  Lee,  Charles,  1775-82,  Am. 
general;  native  of  Wales.  Lee,  Francis  Light- 
foot,  1734-97,  Am.  patriot.  Lee,  Henry 
(Light-Horse  Harry),  1756-1818,  Am.  general 
and  statesman;  governor  of  Virginia.  Lee, 
Richard  Henry,  1732-94,  Am.  orator  and 
patriot.  Lee,  Robert  Edmund,  1806-70,  Am. 
general ; commander- in-chief  of  the  Confederate 
army;  son  of  Henry  Lee;  born  in  Virginia; 
graduate  of  West  Point;  chief  engineer  of  Gen. 
Scott’s  army  in  Mexico;  Confederate  brigadier- 
general,  1861,  and  appointed  to  the  chief  com- 
mand, 1862 ; surrendered  at  Appomattox,  April 
9,  1865;  subsequently  chosen  president  of 
Washington  College,  at  Lexington,  Va.,  where 
he  died.  Leech,  John,  1816-64,  Eng.  carica- 
turist. Lefebvre,  Francois  Joseph,  Duke  of 
Dantzig,  1755-1820,  Fr.  general.  Leibnitz, 


128 


A DICTIONARY  OF  BIOGRAPHY 


Gottfried  Wilhelm  von,  Baron,  1646-1716,  Ger. 
philosopher  and  mathematician.  Leicester, 
Robert  Dudley,  Earl  of,  1532  ?-88,  a favorite  of 
Queen  Elizabeth.  Leidy,  Joseph,  1823-91, 
Am.  naturalist.  L’Enclos,  Ninon  de,  1616- 
1706,  Fr.  beauty.  Leo  I.,  400?-474,  Byzan- 
tine emperor;  III.,  680?-741;  V.,  ....-820; 
VI.,  865?-911.  Leo  I.  (Saint— the  Great), 
Pope,  ruling  440-61;  II.,  682-4;  III.  (Saint), 
795-816;  IV.,  847-55:  V.,  903,  reigned  only  two 
months;  VI.,  928-9;  VII.,  937-9;  VIII.,  963-5; 
IX.,  1049-54;  X.  (Giovanni  de  Medici),  1513- 
21;  XI.,  1605,  died  twenty-four  days  after  his 
accession;  XII..  1823-9;  XIH.  (Gioachimo 
Pecci),  born  at  Carpineto,  in  the  Papal  States, 
1810,  the  sod  of  Count  Ludovico  Pecci;  or- 
dained a priest  in  1837,  and  created  archbishop 
of  Damietta  in  1843 ; nuncio  to  Belgium  three 
years;  cardinal,  1853;  cardinal  camerlengo, 
1877 ; elected  to  the  papacy,  to  succeed  Pius 
IX.,  February  20,  1878.  Leonidas,  . . . .-480 
B.C.,  king  of  Sparta;  leader  of  the  brave  three 
hundred  at  Thermopylae.  Leopold  I.  (the 
Great),  1640-1705,  emperor  of  Germany;  II., 
1747-92.  Leopold  I.,  1790-1865,  king  of 

Belgium;  II.,  1835- Leedo  de  Tejada, 

Sebastian,  1827- . . . .,  president  of  Mexico.  Le 
Sage,  Alain  Rene,  1668-1747,  Fr.  novelist. 
Leslie,  Alexander,  Earl  of  Leven,  . . . .-1661, 
Scot,  general.  Lesseps,  Ferdinand  de,  Vis- 
count, 1805-94,  Fr.  engineer  and  diplomatist  ; 
planned  the  Suez  Canal  and  the  inter-oceanic 
canal  across  Panama.  Lessing,  Gotthold  Eph- 
raim, 1729-81,  Ger.  author  and  critic;  “the 
Luther  of  German  literature,  drama  and  art.” 
Leutze,  Emanuel,  1816-68,  Ger.  historical 
painter.  Levee,  Charles  James,  1806-72,  Ir. 
novelist.  Leverrier,  Urbain  J.  J.,  1811-77, 
Fr.  astronomer.  Lewelling,  Lorenzo  D.,  1846- 
....,  governor  of  Kansas.  Lewes,  George 
Henry,  1817-78,  Eng.  author;  husband  of 
“George  Eliot.”  Lewis,  Matthew  Gregory, 
1775-1818,  Eng.  novelist.  Lewis,  Meriwether, 
1774-1809,  Am.  explorer.  Leyden,  Lucas  van, 
1494-1533,  Dutch  painter.  Liebig,  Justus  von, 
Baron,  1803-73,  Ger.  chemist.  Liliuokalani, 
1838- . . . . , queen  of  Hawaii.  Lincoln,  Abra- 
ham, 1809-65,  sixteenth  president  of  the  United 
States;  “with  malice  toward  none,  with  charity 
to  all;  ” born  in  Kentucky;  removed  to  Indiana 
when  eight  years  old;  captain  in  the  Black 
Hawk  war,  1832 ; elected  to  the  Illinois  legisla- 
ture, 1834;  admitted  to  the  bar,  1836,  and  re- 
moved to  Springfield,  111. ; elected  to  Congress 
in  1846;  Republican  candidate  for  U.  S.  sena- 
tor in  1854,  his  opponent  being  Stephen  A. 
Douglas;  nominated  for  the  presidency  and 
elected,  1860;  re-elected,  1861,  but  assassinated 
April  14,  1865,  by  John  Wilkes  Booth;  his 
death  was  universally  deplored,  for  his  wise  ad- 


ministration of  affairs  during  the  civil  war  had 
won  for  him  the  regard  of  both  factions  of  the 
bloody  controversy.  Lind,  Jenny  (Mrs. 
Goldschmidt),  1821-87,  Sw.  vocalist.  Linnaeus, 
Charles,  1707-78,  Sw.  botanist,  and  greatest 
naturalist  of  modern  times.  Leppi,  Filippo, 
1412-69,  It.  painter.  Lippincott,  Sara  Jane 
(Grace  Greenwood),  1823- . . . .,  Am.  authoress. 
Liszt,  Franz,  Abbe,  1811-85,  Hungarian 
pianist.  Littleton  (or  Lyttleton),  Sir  Thomas, 
1420  ?-81,  Eng.  jurist.  Liverpool,  Robert  B. 
J.,  Earl  of,  1770-1828,  Eng.  statesman.  Liv- 
ingston, Edward,  1764-1836,  Am.  jurist.  Liv- 
ingstone, David,  1817-73,  Scot,  explorer  in 
Africa.  Livy  (Titus  Livius),  59  B.C.-17  A.D., 
Rom.  historian.  Locke,  John,  1632-1704,  Eng. 
philosopher;  founded  the  sensational  school  of 
philosophy,  claiming  that  all  knowledge  comes 
through  the  senses.  Lockhart,  John  Gibson, 
1794-1854,  Scot,  author.  Lodge,  Henry  Cabot, 
1850- . . . . , Am.  author.  Logan  (Tah-gah-jute), 
1725  ?-80,  Am.  Indian  chief.  Logan,  Benjamin, 
1742?-1862,  Kentucky  pioneer.  Logan,  John 
Alexander,  1826-87,  Am.  general  and  states- 
man. Lola  Montez,  1820-61,  Creole  ballot 
dancer.  Long,  Roger,  1680?-1770,  Eng. 
astronomer.  Longfellow,  Henry  Wadsworth, 
1807-82,  Am.  poet.  Longinus,  fl.  3d  century, 
Gr.  philosopher.  Longstreet,  James,  1821- 
Confederate  general.  Lorne,  John 
George  Edward  Henry  Sutherland  Campbell, 
Marquis  of,  1845- . . , gov.-gen.  Canada,  1878-83. 
Lorraine,  Charles  IV.,  Duke  of,  1604-79,  Ger. 
general;  V.,  1643-90.  Lossing,  Benson  John, 
1813-91,  Am.  historian.  Loti,  Pierre,  see 
Viaud.  Louis  I.  (le  Debonnair),  778-840, 
emperor  of  the  West  and  king  of  France; 
divided  the  empire  among  his  sons;  VI.  (the 
Fat),  1078?-1137,  king  of  France;  IX.  (Saint), 
1215-70,  led  a large  army  against  the  Saracens 
in  1248;  defeated  and  taken  prisoner  in  Egypt, 
but  effected  his  ransom ; led  another  crusade  in 
1270,  but  died  the  same  year  near  Tunis;  a wise 
ruler,  and  noted  for  many  virtues;  XI.,  1423- 
83,  established  post-office;  XII.,  1462-1515; 
XIII.,  1601-43:  XIV.  (le  Grand),  1638-1715 
(“I  am  the  state”);  XV.,  1710-74;  XVI., 
1754-93,  guillotined;  XVII.  (Dauphin).  1785- 
95;  XVIII.  (Monsieur),  1755-1824.  Louis  I., 
1786-1868,  king  of  Bavaria.  Louis  TV.  (the 
Bavarian),  1285?-1345,  Ger.  emperor.  Louis 
Philippe,  1773-1850,  “the  citizen  king”  of 
France;  abdicated,  1848.  Louvois,  Francois 
Michel  Letellier  de,  Marquis,  1641-91,  Fr. 
statesman;  caused  revocation  of  the  edict  of 
Nantes.  Lover,  Samuel,  1797-1868,  Ir.  novelist. 
Lowell,  James  Russell,  1819-91,  Am.  poet  and 
critic.  Lowell,  John,  1799-1836,  Am.  states- 
man. Loyola,  Ignatius  de  (Saint  Ignatius), 
1491-1566,  Spanish  founder  of  the  Society  of 


A DICTIONARY  OF  BIOGRAPHY 


129 


Jesus,  or  Jesuits;  entered  the  army  at  an  early 
age;  crippled  by  a wound  in  1520,  he  turned 
his  attention  to  religion;  made  a pilgrimage  to 
Jerusalem  in  1523,  and  subsequently  studied 
at  the  University  of  Paris,  where  he  met  Francis 
Xavier  and  James  Lainez,  in  conjunction  with 
whom,  in  1543,  he  formed  the  society  which  has 
since  become  so  celebrated.  Loyson,  Charles 
(Pere  Hyacinthe),  1827- . . . .,  Fr.  reformer  and 

ex-Carmelite.  Lubbock,  Sir  John,  1834- 

Eng.  naturalist  and  statesman.  Lucanus, 
Marcus  Annaeus,  38-65,  Rom.  epic  poet.  Lucca, 
Pauline,  1842- . . . . , Ger.  vocalist.  Lucian, 
120?-.  . Gr.  satirist.  Lucilius,  Caius,  148?- 
100 ? B.C.,  Rom.  satiric  poet.  Lucretius  (Titus 
Lucretius  Carus),  95-....  B.C.,  Latin  poet; 
greatest  didactic  poet  and  most  profound  of 
Latin  authors.  Lucullus,  Lucius  Licinius, 
110-57  B.C.,  Rom.  general.  Luthee,  Martin, 
1483-1546,  leader  of  the  Protestant  Reformation; 
born  at  Eisleben,  Germany,  the  son  of  a miner; 
educated  at  the  University  of  Erfurt,  and  in 
1505  entered  the  Augustine  convent  at  that 
place;  ordained  a priest,  1507 ; became  professor 
of  philosophy  at  Wittenberg,  1508;  visited 
Rome,  1510;  denounced  the  sale  of  indulgences, 
1517;  and  became  involved  in  numerous  con- 
troversies; cited  to  appear  before  Leo  X.,  he 
refused  to  comply ; burned  the  papal  bull  con- 
taining an  order  to  destroy  certain  of  his  works, 
and  denied  the  authority  of  the  pope;  excom- 
municated; enjoyed  the  support  of  the  elector 
of  Saxony;  attended  the  Diet  of  Worms,  con- 
vened for  his  trial,  in  1521;  laid  aside  his 
monastic  dress  in  1524,  and  married  Catherine 
von  Bora,  an  ex-nun,  in  1525;  enjoyed,  during 
the  latter  part  of  his  life,  the  greatest  distinction 
from  the  princes  of  Germany.  Luther  completed, 
in  1522,  his  translation  of  the  New  Testament, 
and  in  1534  that  of  the  Old  Testament;  the 
central  point  of  his  theology  is  justification  by 
faith.  Luxembourg,  Francois  Henri  de  Mont- 
morenci  de,  1628-95,  marshal  of  France. 
Lycurgus,  fl.  850  B.C.,  Spartan  law-giver. 
Lyell,  Sir  George,  1797-1875,  Scot,  geologist. 
Lyndhurst,  John  Singleton  Copley,  Lord, 
1772-1863,  lord  chancellor  of  England;  born  in 
Boston,  Mass.  Lyon,  Nathaniel,  1819-61,  Am. 
general.  Lysander,  ....  -395  B.C.,  Spartan 
general.  Lysias,  458-378  B.C.,  Athenian  orator. 
Lysimachus,  355?-281  B.C.,  king  of  Thrace. 
Lysippus,  fl.  330  B.C.,  Gr.  sculptor.  Lytton, 
see  Bulwer. 

ACAULAY,  Thomas  Babington,  Baron, 
1800-59,  Eng.  critic,  poet  and  essayist. 
Macbeth,  ....-1056?,  king  of  Scotland. 
McCarthy,  Justin,  1830- . . . . , Ir.  writer  and 
Home  Rule  leader  in  Parliament.  Macchiavelli, 
Nicolo  di  Bernardo  dei,  1469-1527,  It.  statesman 

8 


and  author;  among  his  numerous  writings  are 
his  “History  of  Florence”  and  “The  Prince,” 
the  latter  of  which  (not  intended  for  publica- 
tion, but  for  the  private  perusal  of  the  Medici ) 
has  rendered  the  name  Macchiavelli  the  syno- 
nym of  perfidy.  McClellan,  George  Brinton, 
1826-85,  Am.  general;  born  in  Philadelphia; 
graduate  of  West  Point;  served  in  the  Mexican 
war,  and  in  1855  served  on  a commission  sent 
by  the  government  to  make  observations  on  the 
Crimean  war;  became  chief  engineer  of  the 
Illinois  Central  railroad  in  1857;  re-entered  the 
army,  1861,  taking  command  of  the  Federal 
troops  in  Western  Virginia,  and  gained  the 
victories  of  Rich  Mountain  and  Cheat  River; 
November,  1861,  became  commanier  of  the 
armies  of  the  United  States;  gained  a victory  at 
Fair  Oaks,  1862,  but  was  forced  to  relinquish 
the  plan  of  reducing  Richmond;  superseded  by 
Gen.  Pope,  but  recalled,  and  defeated  the  Con- 
federates under  Lee  at  Antietam;  relieved  of 
command  about  six  weeks  later;  Democratic 
candidate  for  the  presidency  in  1864,  and  after- 
ward elected  governor  of  New  Jersey.  McCon- 
nell, William  J.,  1839- . . . . , governor  of  Idaho. 
McCormick,  Cyrus  Hall,  1809-84,  Am.  inventor 
of  reaping-machine.  McCosh,  James,  1811- 
1894,  Scot,  theologian  in  Am.  McCulloch, 
Hugh,  1808- . . . .,  Am,  financier  and  secretary 
of  the  treasury.  Macdonald,  Flora,  1720-90, 
Scot,  heroine;  saved  the  life  of  “the  Young 
Pretender.”  Macdonald,  George,  1824-...., 
Scot,  poet  and  novelist.  Macdonald,  Sir  John 
A.,  1814-91,  Canadian  premier.  Machiavelli, 
see  Macchiavelli.  McCloskey,  John,  1810- 
85,  first  Am.  cardinal.  McDowell,  Irvin, 
1818-85,  Am.  general.  McGlynn,  Edward 
(Father  McGlynn),  1837- . . . .,  Am.  clergyman 
and  reformer.  McKinley,  William,  Jr.,  1844- 
....,  Am.  politician.  Mackenzie,  Morrell, 
Sir,  1837-92,  Eng.  physician.  MacMahon, 
Marie  Edme  Patrice  Maurice  de,  Due  de 
Magenta,  1808-93,  marshal  of  France  and  presi- 
dent of  the  Fr.  republic.  MacPherson,  James, 
1737-96,  Scot.  poet.  MacPherson,  James 
Birdseye,  1828-64,  Am.  general.  Macready, 
William  Charles,  1793-1873,  Eng.  tragedian. 
Madison,  James,  1751-1836,  fourth  president 
of  the  United  States;  born  in  Virginia ; member 
of  the  Virginia  legislature  and  delegate  to  the 
convention  of  1787 ; joint  author  with  Jay  and 
Hamilton  of  the  Federalist ; Congress,  1789-97; 
secretary  of  state,  1801-9;  president,  1809-17. 
Magellan,  Fernando,  1470-1521,  Port,  naviga- 
tor. Magee,  William  C.,  1822-91,  primate  of 
England.  Mahmood,  Abool-Kasim-Yemeen-ed- 
Dowlah,  967-1030,  Mohammedan  conqueror. 
Mahomet,  see  Mohammed.  Mahoney,  Francis 
(Father  Prout),  1804-66,  Ir.  journalist.  Main- 
tenon,  Francoise  d’Aubigne  de,  Marquise, 


130 


A DICTIONARY  OF  BIOGRAPHY 


1635-1719,  consort  of  Louis  XIV.  Malibran, 
Marie  Felicita  ( nee  Garcia  ),  1808-36,  Fr.  vocalist 
and  actress.  Malthus,  Thomas  Robert,  1766- 
1834,  Eng.  writer  on  political  economy. 
Mandeville,  Sir  John,  1300-72,  Eng.  traveler. 
Manfred.  1234-66,  king  of  Naples.  Manning, 
Henry  Edward,  1808-92,  Eng.  Catholic  prelate 
and  author;  united  with  the  Roman  Catholic 
church  in  1851;  archbishop  of  Westminster, 
1865;  cardinal,  1877.  Mansfeld,  Ernst  von, 
Count,  1585-1626,  Ger.  general.  Mansfield, 
William  Murray,  Earl  of.  1704-93,  Br.  jurist. 
Mantegna,  Andrea,  1431-1506,  It.  painter. 
Manteuffel,  Edwin  Hans  Carl  von,  Baron, 
1800-83,  Prussian  field-marshal.  Manuel  I. 
Comnenus,  1120 ?-80,  Byzantine  emperor:  II. 
Palseologus,  1348-1425.  Manutils,  Aldus, 
1449  ?-1515,  Venetian  printer.  Manutius,  Aldus, 
1547-97,  Venetian  printer  and  author.  Marat, 
Jean  Paul,  1744-93,  Fr.  Jacobin  demagogue, 
assassinated  by  Charlotte  Corday.  Marcellus, 
Marcus  Claudius,  268?-208  B.C.,  Rom.  consul. 
Margaret  (Semiramis  of  the  North),  1353- 
1412,  queen  of  Norway,  Sweden  and  Denmark. 
Margaret  of  Anjou,  1429-82,  queen  of  Henry 
VI.  of  England.  Margaret  of  Angoulkme, 
1492-1549,  queen  of  Navarre  and  author. 
Margaret  of  Austria,  1480-1530,  regent  of  the 
Netherlands.  Margaret  of  Valois,  1553-1615, 
queen  of  France.  Margaret,  Saint,  1046-93, 
queen  of  Scotland.  Margaret,  Saint, 

275,  virgin  of  Antioch;  martyr.  Marta 
Christina,  1806-78,  queen  dowager  of  Spain. 
Maria  II.  da  Gloria,  1819-53,  queen  of 
Portugal.  Maria  de’  Medici,  1573-1642,  queen 
of  France.  Maria  Louisa,  1791-1847,  empress 
of  France.  Maria  Theresa,  1717-80,  empress 
of  Austria  and  queen  of  Hungary  and  Bohemia. 
Marie  Antoinette,  1755-93,  wife  of  Louis 
XVI.  of  France;  guillotined.  Mario,  Giuseppe, 
Marquis  di  Candia,  1810-83,  It.  singer.  Marion, 
Francis,  1732-95,  Am.  Revolutionary  general. 
Mariotte,  Edme,  1620-84,  Fr.  physicist. 
Marius,  Caius,  157-86  B.C.,  Rom.  general  and 
consul.  Markham,  Henry  H.,  1840-...., 
governor  of  California.  Marlborough,  John 
Churchill,  Duke  of,  1650-1722, Eng.  commander; 
commanded  the  English  forces  in  the  Nether- 
lands, 1689;  commanded  in  Ireland,  1690; 
accused  of  treason,  deposed  and  confined  in  the 
Tower,  1692;  reinstated,  1696;  commanded  the 
allied  armies  in  Holland,  1702;  won  the  battle 
of  Blenheim,  1704;  Ramifies,  1706;  Oudenarde, 
1708;  Malplaquet,  1709.  Marlowe.  Christo- 
pher, 1564-93,  Eng.  dramatist.  Marmont, 
Auguste  Frederic  Louis  Viesse  de,  Duke  of 
Ragusa,  1774-1852,  Fr.  marshal.  Marquette, 
Jacques,  1637-75,  Fr.  missionary  and  dis- 
coverer; explored  the  Mississippi.  Marrtatt, 
Frederic,  1792-1848,  Eng.  novelist  and  naval 


officer.  Marshall,  John,  1755-1835.  Am.  jurist 
and  statesman;  chief  justice  of  the  United 
States.  Martialis,  Marcus  Valerius,  43-104,. 
Latin  poet.  Martel,  Charles,  Duke  of  Aus- 
trasia  (the  Hammer),  694-741,  conquered  the 
Saracens  in  the  great  battle  of  Tours,  or 
Poictiers,  732.  Martineau,  Harriet,  1802-76, 
Eng.  writer.  Martinez  Campos,  Arsenio,  1834- 
. . . . , Sp.  general  and  statesman.  Marvel,  Ik, 
pen  name  of  Donald  G.  Mitchell.  Marx,  Karl, 
1818-83,  Ger.  socialist.  Mart  I.  (bloody 
Mary),  1516-58,  queen  of  England;  married 
Philip  II.  of  Spain;  persecuted  the  Protestants; 
H.,  1662-94,  wife  of  William  III.  Mary 
Stuart,  1542-87,  queen  of  Scots;  daughter  of 
James  V.  and  Mary  of  Guise;  educated 
in  France,  where  she  was  married  to  the 
Dauphin  in  1558,  who  the  following  year 
ascended  the  French  throne  as  Francis  II.,  but 
died  childless,  1560;  invited  to  the  throne  of 
Scotland,  and  married  her  cousin,  Lord  Darnley ; 
suppressed,  1565,  a revolt  of  the  Protestants 
instigated  by  Queen  Elizabeth;  joined,  1566,  a 
league  to  extirpate  heresy,  and,  wearying  of 
the  arrogance  and  dissoluteness  of  Lord 
Darnley,  bestowed  her  confidence  on  David 
Rizzio,  an  Italian  musician,  whose  murder  was 
instigated  the  same  year  by  Mary’s  jealous 
husband;  Lord  Darnley  was  killed  in  1567,  and 
Queen  Mary  married  the  Earl  of  Bothwell  the 
same  year;  public  sentiment  in  Scotland  against 
her  became  so  intense  that  she  was  compelled  to 
fly  to  England,  where  she  was  finally  beheaded 
on  an  unproven  charge  of  conspiracy.  Masani- 
ello,  1620-47,  Neapolitan  insurgent  leader. 
Mason,  James  M.,  1797-1871,  Am.  statesman. 
Massasoit,  1580?-1661,  sachem  of  the  Wam- 
panoags.  Massena,  Andre,  Prince  of  Essling, 
1758-1817,  Fr.  marshal.  Massinger,  Philip, 
1584-1640,  Eng.  dramatist.  Mather,  Cotton, 
1663-1728,  Am.  divine  and  writer,  notorious  for 
his  persecution  of  witchcraft.  Mathew,  Theo- 
bald (Father  Mathew),  1790-1856,  Ir.  Catholic 
priest,  called  “the  Apostle  of  Temperance.” 
Matthews,  Brander,  1852- . . . . , Am.  author. 
Matthews,  Claude,  1845- . . . . , governor  of 
Indiana.  Maupassant,  de,  Henri  R.  A.  G., 
1850-93,  Fr.  novelist.  Maurice,  1521-53, 
elector  of  Saxony;  Ger.  general  and  Protestant 
leader.  Maurice  of  Nassau,  1567-1625,  Dutch 
warrior;  prince  of  Orange.  Maximilian  I., 
1459-1519,  emperor  of  Germany.  Maximilian 
(Ferdinand  Maximilian  Joseph),  1832-67,  arch- 
duke of  Austria  and  emperor  of  Mexico;  execute 
by  the  Mexicans.  Mazarin.  Giulio,  Cardinal, 
1602-61,  Fr.  prime  minister.  Mazeppa,  Ivan 
Stepanovitch,  1644-1709,  Polish  nobleman  and 
hetman  of  the  Cossacks : hero  of  Byron’s  poem. 
Mazzini,  Giuseppe,  1807-72,  It.  patriot.  Meade, 
George  Gordon,  1815-72,  Am.  general;  won  the 


A DICTIONARY  OF  BIOGRAPHY 


131 


battle  of  Gettysburg.  Medici,  Alessandro  de’, 
1510-37,  first  duke  of  Florence;  assassinated. 
Medici,  Cosimo  de’  (the  Elder),  1389-1464, 
chief  of  the  Florentine  republic.  Medici, 
Cosimo  de’  (the  Great),  1519-74,  first  grand 
duke  of  Tuscany.  Medici,  Lorenzo  de’  (the 
Magnificent),  1448-92,  prince  of  Florence; 
scholar  and  patron  of  literature  and  art. 
Mehemet  Adi,  1769-1849,  viceroy  of  Egypt. 
Meissonier,  Jean  Louis  Ernest,  1812-91,  Fr. 
painter.  Melanchthon,  Philip,  1497-1560, 
Ger.  reformer;  leader  of  the  Reformation 
after  Luther’s  death.  Melikoff,  Loris, 
1824-88,  Russian  general.  Melville,  Andrew, 
1545-1622,  Scot,  religious  reformer.  Men- 
delssohn-Bartholdy,  Felix,  1809-47,  Ger. 
composer.  Menelek,  emperor  (or  negus) 
of  Abyssinia;  proclaimed  March  12,  1889. 
Menno  Symons  (Menno  Simonis),  1496-1561, 
Frieslandic  founder  of  the  Mennonites.  Mer- 
cadante,  Saverio,  1797-1870,  It.  composer. 
Meredith,  Owen,  pen  name  of  Lord  E.  R.  Lyt- 
ton.  Merimee,  Prosper,  1803-70,  Fr.  novelist. 
Mesmer,  Friedrich  Anton,  1733-1815,  Ger.  dis- 
coverer of  “ mesmerism.”  Metellus,  Quintus 
Csecilius,  fl.  100  B.C.,  Rom.  general.  Metter- 
nich,  Clemens  Wenzel  Nepomuk  Lothar  von, 
1775-1859,  Austrian  statesman.  Meyerbeer, 
Giacomo  (Jakob  Meyer-Beer),  1794-1864,  Ger. 
composer.  Michael  Angelo  (Michelangelo 
Buonarottf),  1475-1564,  It.  painter,  sculptor, 
architect  and  poet;  “the  Dante  of  the  arts;” 
patronized  by  Lorenzo  the  Magnificent ; invited 
to  Rome  by  Pope  Julius  II.,  where  he  designed 
the  church  of  St.  Peter;  became  architect  of 
that  magnificent  structure  in  1546,  and  devoted 
the  rest  of  his  life  almost  exclusively  to  its 
completion.  Mifflin,  Thomas,  1744-1800,  Am. 
patriot;  president  of  Continental  Congress. 
Miles,  Nelson  A.,  1839-....,  Am.  general. 
Mill,  James,  1773-1830,  Scot,  historian  and 
writer.  Mill,  John  Stuart,  1806-73,  Eng. 
philosopher  and  political  economist.  Millais, 
John  Everett,  1829- . . . . , Eng.  painter.  Miller, 
Hugh,  1802-56,  Scot,  geologist.  Miller, 
Joaquin  (Cincinnatus  Iliner  Miller),  1841- . . . ., 
Am.  poet.  Millet,  Jean  Francois,  1819  ?-75, 
Fr.  painter.  Mills,  Clark,  1815-83,  Am. 
sculptor.  Miltiades,  fi.  500  B.C.,  Athenian, 
commander;  gained  the  great  victory  of  Mara- 
thon. Milton,  John,  1608-74,  poet  of  the 
Puirtans;  educated  at  Cambridge;  passed 
several  years  in  travel;  advocated  the  popular 
party,  opposing  prelacy  and  the  established 
church;  wrote  many  political  and  controversial 
works  in  prose;  was  appointed  in  1648  Latin 
secretary  of  the  Council  of  State;  in  1654  he 
had  become  entirely  blind;  his  “Paradise 
Lost  ” was  completed  in  1655,  and  sold  for  <£10, 
half  of  which  was  not  to  be  paid  until  after  the 


sale  of  1,300  copies.  Minie,  Claude  Etienne, 
1810-79,  Fr.  inventor  (Minie  rifle).  Mirabeau, 
Honore  Gabriel  deRiquetti  de,  Comte,  1749-91, 
Fr.  orator  and  statesman;  entered  the  army  in 
1776;  exiled  and  imprisoned  for  debt;  separat- 
ing from  his  wife,  he  eloped  with  a young 
woman  in  1776,  for  which  offense  he  was  con- 
demned to  death;  escaped,  however,  with  four 
years’  imprisonment;  led  a wandering  life  for 
several  years,  engaging  in  numerous  intrigues; 
sent  to  Berlin  on  a secret  mission  in  1786,  and 
elected  to  the  States-General  in  1789,  and  later 
to  the  National  Assembly,  of  which  he  became 
president  in  1791.  Mir  Khodudal,  khan  of 
Baluchistan;  succeeded,  1857.  Mitchell, 
Ormsby  Macknight,  1810-62,  Am.  general  and 
astronomer.  Mitchell,  Donald  Grant  (Ik 
Marvel),  1822- . . . . , American  author.  Mitch- 
ell, Henry  L.,  1831*.  . . .,  governor  of  Florida. 
Mitchell,  Margaret  Julia  (Maggie),  1832- 
. . . . , Am.  actress.  Mitford,  Mary  Russell, 
1886-1855,  Am.  authoress.  Mitford,  William, 
1744-1827,  Eng.  historian.  Mitiiridates  VI. 
(the  Great),  132-63  B.C.,  king  of  Pontus. 
Modjeska,  Helena,  1843?-.  . . .,  Polish  actress. 
Mohammed  (or  Mahomet),  569- . . . .,  conqueror 
and  prophet,  and  founder  of  the  Moslem  reli- 
gion, which  threatened  to  subdue  the  Christian 
world;  pretended,  at  the  age  of  forty,  to  have 
received  a revelation  from  Allah,  and  thence- 
forth devoted  himself  to  the  propagation  of  his 
new  religion ; previous  to  this  time  he  had  been 
an  idolator;  his  new  faith,  which  included  the 
unity  of  God,  was  rejected  at  Mecca,  where  a 
conspiracy  was  formed  against  him,  but  was 
warmly  embraced  in  Medina,  to  which  place  the 
prophet  fled  in  622 ; from  this  flight,  called  the 
Hegira,  the  Mussulmans  compute  their  time; 
after  this  event,  Mohammed  propagated  the 
faith  of  Islam  by  the  sword,  gaining  numerous 
victories,  and  spreading  his  religion  over  a large 
portion  of  Western  Asia.  Mohammed  II.  (the 
Victorious),  1430-81,  Turkish  sultan;  III., 
1642-92.  Moliere  (Jean  Baptiste  Poquelin), 
1622-73,  Fr.  dramatist  and  actor;  the  French 
Shakespeare.  Moltke,  Carl  Bernhard  Hell- 
muth  von,  Count,  1800-91, s commander  of  the 
German  armies  in  the  Franco-German  war,  and 
designed  the  entire  campaign.  Mommsen, 
Christian  Matthias  Theodor,  1817-....,  Ger. 
historian.  Monk,  George,  Duke  of  Albemarle, 
1608-70,  Eng.  general;  restored  the  monarchy. 
Monmouth,  James  Scott,  Duke  of,  1649  ?-85, 
natural  son  of  Charles  II.;  rebelled,  but  was 
defeated  and  executed.  Monroe,  James,  1758- 
1831,  fifth  president;  born  in  Virginia;  captain 
in  the  war  of  1812;  studied  law  under  Jeffer- 
son; Congress,  1783;  opposed  the  Constitution; 
governor  of  Virginia,  1799;  envoy  extraordinary 
to  France,  1802;  re-elected  governor,  1811; 


132 


A DICTIONARY  OF  BIOGRAPHY 


appointed  secretary  of  state  same  year  by 
Madison ; elected  president,  1816,  and  re-elected 
1820.  Montague,  Lady  Mary  Wortley,  1690- 
1762,  Eng.  authoress.  Montaigne,  Michel 
Eyquem  de,  1533-92,  Fr.  philosopher  and 
essayist;  originator  of  the  modern  essay;  his 
“Essays”  have  been  called  “the  breviary  of 
freethinkers.”  It  is  claimed  by  some  scholars 
that  Montaigne’s  name  on  the  title  page  of  the 
“Essays”  was  but  a cover  for  Francis  Bacon  or 
his  brother.  Montalembert,  Charles  Forbes 
de,  Comte,  1810-70,  Fr.  publicist.  Montcalm, 
Louis  J.  de  St.  Veran,  Marquis  of,  1712-59,  Fr. 
commander  in  Canada.  Monteeiore,  Moses, 
Sir,  1786-1885,  Eng.  Jewish  philanthropist. 
Montesquieu,  Charles  de  Secondat,  Baron  de, 
1689-1755,  Fr.  jurist  and  philosopher;  his 
“ Esprit  des  Lois  ” is  the  first  philosophy  of 
history.  Montezuma  II.,  1480?-1520,  last 
Aztec  emperor  of  Mexico.  Montfort,  Simon 
de,  1150?-1218,  Norman  crusader.  Montfort, 
Simon  de,  Earl  of  Leicester,  1200  ?-65,  son  of 
preceding;  led  the  barons  against  Henry  III. 
Montgolfier,  Jacques  Etienne  (1745-99)  and 
Joseph  Michel  (1740-1810),  Fr.  mechanicians; 
invented  air-balloon.  Montgomery,  James, 
1771-1854,  Scot.  poet.  Montgomery,  Richard, 
1736-75,  Am.  general.  Montgomery,  Robert, 
1807-55,  Eng.  poet.  Montmorency,  Anne  de, 
Due,  1493-1567,  Fr.  constable.  Montmorency, 
Henri  de,  Due,  1534-1614,  constable  of  France. 
Montrose,  James  Graham,  Marquis  of,  1612-50, 
Scot,  general;  executed.  Moody,  Dwight 
Lyman,  1837-....,  Am.  evangelist.  Moore, 
Sir  John,  1761-1809,  Br.  general;  fell  at 
Corunna.  Moore,  Thomas,  1779-1852,  Ir.  poet. 
Morales,  Luis,  1509-86,  Sp.  painter.  Moran, 
Thomas,  1837- . . . . , Am.  artist.  More,  Hannah, 
1745-1833,  Eng.  authoress.  More,  Sir  Thomas, 
1480-1535,  Eng.  statesman  and  philosopher; 
educated  at  Oxford;  entered  Parliament,  1504; 
produced  “History  of  Richard  III.,”  1513; 
“Utopia,”  1516;  became  a great  favorite  of 
Henry  VIII.,  who  made  him  lord  chancellor  in 
1530;  being  an  ardent  Catholic,  he  refused  to 
sanction  the  divorce  of  Queen  Catherine  and 
resigned  his  office  in  1532;  imprisoned  in  1534 
for  declining  to  take  an  oath  acknowledging  the 
validity  of  the  king’s  marriage  to  Anne  Boleyn, 
and  executed  the  following  year  for  denying  the 
king’s  supremacy  as  head  of  the  church. 
Moreau,  Jean  Victor,  1763-1813,  Fr.  general. 
Morelos,  Jose  Maria,  1780-1815,  Mexican 
revolutionist.  Morgan,  John  Hunt,  1825-63, 
Confederate  cavalry  officer  and  major-general. 
Morley,  John,  1838- . . . . , Eng.  statesman. 
Mornay,  Philippe  de,  Seigneur  du  Plessis-Marly, 
1549  1623,  Fr.  Protestant  statesman.  Morris, 
George  P.,  1802-64,  Am.  journalist  and  poet. 


Morris,  Gouverneur,  1752-1816,  Am.  states- 
man. Morris,  Lewis,  1834- . . . . , Eng.  poet. 
Morris,  Luzen  B.,  1827-....,  governor  of 
Connecticut.  Morris,  Robert,  1734-1806,  Am. 
statesman  and  financier.  Morris,  William, 
1834- . . . . , Eng.  poet.  Morse,  Samuel  Finley 
Breese,  1791-1872,  Am.  inventor  of  the  magnetic 
telegraph;  graduate  of  Yale  College;  studied 
painting  in  England,  returning  to  America  in 
1832 : constructed  small  recording  electric  tele- 
graph in  1835 ; finally  obtained  aid  from  Con- 
gress in  1843,  and  constructed  a line  between 
Washington  and  Baltimore  in  1844.  Mortimer, 
Roger,  Earl  of  March,  1287  ?-1330,  favorite  of 
Isabella  of  England;  executed.  Morton,  James 
Douglas,  Earl  of,  1530-81,  regent  of  Scotland; 
executed  as  accessory  to  Darnley’s  murder. 
Morton  (or  Moreton),  John,  1410-1500,  Eng. 
prelate.  Morton,  J.  Sterling,  1832- . . . .,  sec- 
retary of  agriculture.  Morton,  Levi  Parsons, 
1824- . . . . , Am.  banker  and  vice-president. 
Morton,  Oliver  Perry,  1823-77,  Am.  statesman. 
Moscheles,  Ignaz,  1794-1870,  Ger.  pianist  and 
composer.  Moses,  1570-1450  B.C.,  Hebrew 
law- giver;  led  the  Israelites  out  of  Egypt. 
Motley,  John  Lothrop,  1814-77,  Am.  diploma- 
tist and  historian.  Mott,  Lucretia  ( nee  Coffin  ) , 
1793-1880,  Am.  social  reformer.  Mott,  Val- 
entine, 1785-1865,  Am.  surgeon.  Moultrie, 
William,  1731-1805,  Am.  Revolutionary  general. 
Mozart,  Johann  Chrysostomus  Wolfgang 
Amadeus,  1756-1791,  Ger.  composer;  composed 
short  pieces  at  the  age  of  six,  and  at  seven  gave 
concerts  in  Paris  and  London ; distinguished  for 
the  universality  of  his  genius ; he  gave  artistic 
form  to  opera.  Muhlenberg,  Henry  Melchior, 
1711-87,  founder  of  the  German  Lutheran 
church  in  America.  Muhlenberg,  John  Peter 
Gabriel,  1746-1807,  Am.  general.  Mukthar 
Pasha,  Ghazi  Ahmed,  1837- . . . . , Turkish  gen- 
eral and  statesman.  Mulhall,  Michael  G., 
1836-....,  Eng.  author.  Muller,  Friedrich 
Maximilian  (Max  Muller),  1823-....,  Ger. 
scholar  and  writer  in  England.  Muloch,  Dinah 
Maria,  see  Craik.  Munchausen,  Hieronymus 
Karl  Friedrich  von,  Baron,  1720-97,  Ger.  soldier 
and  romancist.  Munkaczy,  Mikhail,  1844- . . . . , 
Hungarian  painter.  Munzer,  Thomas,  . . . . - 
1526,  Ger.  Anabaptist  fanatic.  Murat,  Joachim, 
1771-1815,  Fr.  marshal  and  king  of  Italy. 
Murillo,  Bartolom^  Esteban,  1618-82,  Sp. 
painter;  excelled  as  a colorist  and  regarded  as 
the  greatest  of  the  Spanish  school.  Murray 
(or  Moray),  James  Stuart,  Earl  of,  1533-70, 
regent  of  Scotland;  opponent  of  Mary  Stuart; 
assassinated.  Murray,  Lindley,  1745-1826, 
Am.  grammarian.  Murphy,  Nathan  O.,  1849- 
. . . . , governor  of  Arizona.  Musset,  Louis 
Charles  Alfred  de,  1810-57,  Fr.  poet. 


A DICTIONARY  OF  BIOGRAPHY 


133 


NADIR  SHAH  (Kouli  Khan),  1688-1747, 
king  of  Persia..  Nana-Sahib,  1821-59?, 
leader  of  Sepoy  mutiny.  Napieb,  Sir  Charles 
James,  1782-1853,  Eng.  general  in  India. 
Napieb,  Sir  Charles  John,  1786-1860,  Br. 
admiral.  Napieb,  John,  1550-1614,  Scot,  mathe- 
matician. Napieb,  Sir  William  Francis  Patrick, 
1785-1860,  Br.  general  and  writer.  Napieb  of 
Magdala,  Robert  Cornelis  Napier,  Baron,  1810- 
76,  Br.  general.  Napoleon,  see  Bonaparte. 
Nasby,  Petroleum  V.,  pen  name  of  D.  R.  Locke. 
Nash,  Richard  (Beau  Nash),  1674-1761,  Eng. 
fOp.  Nase-ed-Din,  1829- . . . . , shah  of  Persia. 
Nast  Thomas,  1840-....,  Ger.-Am.  carrica- 
turist.  Nebuchadnezzae,  . . . .-561  B.C.  Chal- 
dean king  of  Babylon;  conquered  Jerusalem, 
Tyre  and  Egypt.  Neckee,  Jacques,  1732- 
1804,  Fr.  statesman  and  financier;  father 
of  Mme.  de  Stael.  Neilson,  Adelaide,  1853- 
81,  Am.  actress.  Nelson,  Horatio,  Viscount, 
1758-1805,  the  greatest  of  Britain’s  admirals; 
entered  the  navy  at  13;  post-captain,  1779; 
rear-admiral,  1797,  his  promotion  having 
been  earned  by  his  share  in  the  victory  of  St. 
Vincent ; lost  his  right  arm  in  an  unsuccessful 
attack  on  Teneriffe ; won  the  battle  of  the  Nile 
in  1798,  for  which  he  was  raised  to  the  peerage 
as  Baron  Nelson  of  the  Nile;  became  separated 
from  his  wife,  owing  to  an  infatuation  with 
Lady  Hamilton,  which  lasted  until  his  death; 
created  a viscount  for  the  victory  of  the  Baltic, 
where,  being  second  in  command,  he  disobeyed 
the  orders  directing  him  to  retreat;  fell  at 
Trafalgar,  where  his  fleet  gained  a decisive 
victory  over  the  French  and  Spanish;  his  last 
words,  “ Thank  God,  I have  done  my  duty.” 
Nelson,  Knute,  1843- . . . . , governor  of  Minn. 
Nepos,  Cornelius,  fl.  5 B.C.,  Rom.  historian. 
Nebi,  Filippo  de,  Saint  (St.  Philip  Neri),  1515- 
95,  It.  founder  of  the  “ Priests  of  the  Oratory.” 
Neeo,  Lucius  Domitius,  37-68,  Rom.  emperor. 
Nebva,  Marcus  Cocceius,  32-98,  Rom.  emperor. 
Nesseleode,  Charles  Robert  von.  Count,  1780- 
1862,  Russian  diplomatist.  Nestoeius, 

440?,  Syrian  prelate;  founder  of  the  Nestorian 
schism.  Newman,  John  Henry,  Cardinal,  1801- 
90,  Eng.  theologian;  recognized  leader  of  the 
High  Church  party  until  1845,  when  he  became 
a Catholic;  appointed  rector  of  Catholic  Uni- 
versity at  Dublin,  1854,  and  made  a cardinal  by 
Pope  Leo  XIII.  in  1879.  Newton,  Sir  Isaac, 
1642-1727,  Eng.  philosopher;  the  son  of  a 
farmer;  graduated  at  Cambridge,  1665,  about 
which  time  he  invented  the  “ method  of 
fluxions”  and  discovered  the  laws  of  gravitation; 
discovered,  1668,  that  light  is  not  homogeneous, 
but  consists  of  rays  of  different  refrangibility. 
Ney,  Michel,  Duke  of  Echlingen  and  Prince  of 
the  Moskwa,  1796-1815,  Fr.  marshal;  the  son 
of  a cooper ; entered  the  army  at  18  as  a private, 


and  was  gradually  promoted;  Napoleon  called 
him  “ the  bravest  of  the  brave,”  and  his  titles 
were  conferred  upon  him  for  his  services  at 
Echlingen,  in  1805,  and  his  victory  at  the 
battle  of  Borodino;  commanded  the  rear  guard 
in  the  retreat  from  Moscow;  defeated  by  Berna- 
dotte,  at  Dennewitz,  1813;  submitted  to  Louis 
XVIII.  upon  the  abdication  of  Napoleon,  against 
whom  he  was  sent  with  an  army  in  1815,  but 
united  his  army  with  that  of  his  old  commander; 
had  five  horses  shot  under  him  at  Waterloo, 
where  he  fought  with  his  usual  valor;  was  cap- 
tured soon  after,  and  executed  on  a charge  of 
treason.  Nicholas  I.,  pope,  ruling  858-67 ; II., 
1059-61;  III.,  1277-80;  IV.,  1288-92;  V.,  1447- 
55.  Nicholas  I.,  1796-1855,  emperor  of  Rus- 
sia. Niebuhe,  Barthold  Georg,  1776-1831, 
Ger.  historian.  Nicot,  Jean,  1530-1600,  Fr. 
scholar;  introduced  tobacco.  Nightingale, 
Florence,  1820- . . . . , Eng.  philanthropist.  Nils- 
son, Christine  (Countess  de  Miranda),  1843- 
. . . . , Sw.  vocalist.  Noailles,  Adrian  M.,  Duke 
of,  1678-1766,  Fr.  general.  Noedau,  Max, 
1849- . . . . , Austrian  author.  Nobdenskjold, 
Adolf  Erik,  1832- . . . . , Sw.  explorer.  Nobd- 
hoff,  Charles,  1830- . . . . , Am.  author  and 
journalist.  Noeth,  Christopher,  see  Wilson, 
John.  Noeth,  Frederick,  Lord,  1732-92,  Eng. 
statesman.  Noethcote,  Sir  Stafford  Henry, 
1818-87,  Eng.  statesman.  Noethebn,  William 
J.,  1835- . ...,  governor  of  Georgia.  Noeton, 
Caroline  Elizabeth  Sarah  ( nee  Sheridan),  1808- 
77,  Eng.  authoress.  Noeton,  Seymour  Francis, 
1841-....,  Am.  writer  and  reformer;  “Ten 
Men  of  Money  Island.”  Nosteadamus  (Michel 
de  Notredame),  1503-66,  Fr.  astrologer.  Not- 
tingham, Heneage  Finch,  first  Earl  of,  1621-82, 
Eng.  jurist  and  statesman.  Novalis  (Friedrich 
von  Hardenberg),  1772-1801,  Ger.  author. 
Novello,  Vincent,  1771-1861,  Eng.  composer. 
Noyes,  George  Rapall,  1798-1868,  Am.  theolo- 
gian. Noyes,  John  Humphrey,  1811-86,  Am. 
communist.  Nunez,  Rafael,  1834- . presi- 
dent of  Colombia. 

ATES,  Titus,  1620-1705,  Eng.  informer; 
contriver  of  the  “ Popish  Plot.”  Obeb- 
lin,  Jean  Frederic,  1740-1816,  Fr.-Ger.  reformer 
and  philanthropist.  O’Beien,  William,  1852- 
. . . . , Ir.  political  leader.  O’Beien,  William 
Smith,  1803-64,  Ir.  political  agitator.  O’Con- 
nell, Daniel,  1775-1847,  Ir.  patriot  and  orator; 
advocated  Catholic  emancipation,  but  opposed 
resort  to  arms;  elected  to  Parliament,  1828,  but 
not  allowed  to  take  his  seat  until  1829,  when  the 
bill  for  Catholic  emancipation  was  passed ; gave 
up  his  law  practice  and  gave  his  entire  attention 
to  public  duties;  began  advocating  the  repeal 
of  the  union  in  1840;  was  convicted  in  1844  on 
a charge  of  treason,  but  sentence  was  reversed 


134 


A DICTIONARY  OR  BIOGRAPHY 


by  the  House  of  Lords.  O’Conor,  Charles, 
1804-84,  Am.  lawyer.  Occam,  William  of  (the 
Invincible  Doctor),  1280?-1347,  Eng.  theolo- 
gian. Odoacer,  . . . .-493,  Gothic  king  of  Italy; 
executed.  O’Donnell,  Leopold,  Count  of 
Lueena,  Duke  of  Tetuan,  1809-67,  Sp.  general 
and  statesman.  Oehlenschlager,  Adam  Gott- 
lob, 1779-1850,  Danish  poet.  Oersted,  Hans 
Christian,  1777-1851,  Danish  natural  philoso- 
pher; founder  of  the  science  of  electro-mag- 
netism. Offenbach,  Jacques,  1819-80,  Ger.- 
Fr.  composer.  Oglesby,  Richard  J.,  1824- . . . . , 
Am.  statesman.  Oglethorpe,  James  Edward, 
1698-1785,  Eng.  general;  colonized  Georgia. 
Ohnet,  Georges,  1848- . . . . , Fr.  novelist.  Old- 
castle,  Sir  John,  Lord  Cobham,  1360-1407, 
Eng.  reformer.  Oldfield,  Anne,  1783-1730, 
Eng.  actress.  Oliphant,  Margaret,  1818- . . . ., 
Eng.  novelist.  Ollendorf,  Henri  Godefroy, 
1803-65,  Ger.  educator.  Ollivier,  Olivier 
Emilie,  1825-....,  Fr.  statesman.  Olney, 
Richard,  1845- . . . .,  attorney- general.  OmarI., 
581-644,  Arabian  caliph ; conquered  Jerusalem. 
Omar  Khayyam,  . ...  -1 123,  Persian  poet.  Omar 
Pasha  (Michael  Lattas),  1806-71,  Turkish  com- 
mander in  the  Crimean  war.  O’Meara,  Barry 
Edward,  1780-1836,  Ir.  physician  and  author. 
Opie,  Mrs.  Amelia,  1769-1853,  Eng.  authoress. 
Optic,  Oliver,  pen  name  of  Wm.  T.  Adams. 
Orange,  William,  Prince  of  (the  Silent),  1553- 
84,  founder  of  the  Dutch  republic ; leader  of  the 
insurrection  which  broke  out  when  it  was 
attempted  to  introduce  the  Inquisition  into  the 
Netherlands;  assassinated.  O’Reilly,  John 
Boyle,  1844-91,  Ir.-Am.  poet  and  journalist. 
O’Reilly,  Miles,  see  Halpine.  Origen,  186?- 
253,  Gr.  theologian  and  preacher;  endeavored 
to  harmonize  the  teachings  of  Christ  and  Plato. 
Orleans,  Louis  Philippe  Joseph,  Due  d’,  1747- 
93,  took  the  popular  side  on  the  assembling  of 
the  States-General,  renounced  his  titles  and 
assumed  the  name  of  Egalite  ( Equality  ) ; voted 
for  the  death  of  his  cousin,  Louis  XYI. ; con- 
demned by  tbe  revolutionary  tribunal  and  exe- 
cuted; his  son,  Louis  Philippe,  afterward 
became  king  of  France.  Orleans,  Philippe, 
Due  d’,  1674-1723,  regent  of  France.  Orloff, 
Alexis,  Count,  1787-1861,  Russian  general. 
Ormond,  James  Butler,  Duke  of,  1610-88,  Ir. 
statesman.  Orsini,  Felice,  1819-58,  It.  con- 
spirator; leader  in  the  attempted  assassination 
of  Napoleon  III.  in  1858;  executed.  Oscar  II., 
1829- . . . . , king  of  Sweden  and  Norway.  Osman 
I.,  1259-1326,  founder  of  Ottoman  dynasty. 
Ossoli,  Margaret  Fuller,  Marchioness,  1810-50, 
Am.  authoress.  Otho  I.  (the  Great),  912-73, 
emperor  of  Germany,  Christianized  the  Danes, 
deposed  Pope  John  II.;  XII.,  955-83;  III., 
980-1002;  IV.,  1174-1218.  Otho  I.,  1815-67, 
king  of  Greece.  Otis,  James,  1725-83,  Am. 


lawyer,  orator  and  patriot.  Otway,  Thomas, 
1651-85,  Eng.  dramatist.  Ouidinot,  Nicholas 
Charles,  1767-1847,  Fr.  general.  “Ouida” 
(Mile.  Louise  de  la  Ramee),  1840- . . . .,  Eng. 
authoress.  Outram,  Sir  James,  1802-63,  Eng. 
general  in  India.  Overbury,  Sir  Thomas,  1581- 
1633,  Eng.  poet.  Ovid  (Publius Ovidius Naso), 
B.C.  43-18  A.D.,  Rom.  poet.  Owen,  Sir  Richard, 
1804- . . . . , Eng.  zoologist  and  anatomist. 
Owen,  Robert,  1771-1858,  Eng.  socialist. 
Oxenstiern  ( Oxenstjerna),  Axel,  Count,  1583- 
1654,  Sw.  statesman. 

PAGANINI,  Niccolo,  1784-1840,  It.  violinist. 

Paine,  Robert  Treat,  1731-1814,  Am.  law- 
yer and  statesman.  Paine,  Thomas,  1737-1809, 
Am.  political  writer  and  free-thinker;  born  in 
England.  Pakenham,  Sir  Edward,  1778-1815, 
Br.  general;  fell  at  New  Orleans.  Palestrina, 
Giovanni  Pierluigi  da,  1524-94,  It.  composer. 
Paley,  William,  1743-1805,  Eng.  theologian. 
Palissy,  Bernard,  1506-89,  Fr.  potter  and 
inventor  of  pottery  enamel ; died  in  the  Bastile. 
Palladio,  Andrea,  1518-80,  It.  architect.  Pal- 
maroli,  Pietro,  ....  -1828,  It.  painter.  Palmer- 
ston, Henry  John  Temple,  Viscount,  1784- 
1865,  Eng.  statesman.  Paoli,  Pasquale  di, 
1726-1807,  Corsican  general.  Papin,  Denis, 
1647-1712,  Fr.  physician.  Papineau,  Louis 
Joseph,  1789-1871,  Canadian  politician.  Par- 
acelsus, Philippus  Aureolus  Theophrastus 
Bombastus  ( Von  Hohenheim),  1493-1541,  Swiss 
alchemist.  Parepa-Rosa,  Euphrosyne,  1836- 
74,  Scot,  vocalist.  Paris,  Louis  Albert  Philippe 
d’ Orleans,  Comte  de,  1838-....,  Fr.  prince; 
grandson  of  Louis  Philippe.  Park,  Mungo, 
1771-1805,  Scot,  traveler  and  explorer.  Parker, 
Matthew,  1504-75,  Eng.  prelate.  Parker, 
Theodore,  1810-60,  Am.  rationalistic  theologian. 
Parkman,  Francis,  1823-1893,  Am.  historian. 
Parnell,  Charles  Stewart,  1846-91,  Ir.  states- 
man. Parr,  Catherine,  1509-48,  surviving 
queen  of  Henry  VIII.  Parr,  Thomas,  1483- 
1635,  Eng.  centenarian.  Parrhasius,  fl.  400 
B.C.,  Gr.  painter.  Parrott,  Robert  Parker, 
1804-77,  Am.  inventor.  Parry,  Sir  William 
Edmund,  1790-1855,  Eng.  Arctic  explorer. 
Parsons,  Theophilus,  1750-1813,  1797-1882, 
Am.  jurists.  Partington,  Mrs.,  pen  name  of 
B.  P.  Shillaber.  Parton,  James,  1822-91,  Am. 
historian.  Pascal,  Blaise,  .1623-62,  Fr.  phil- 
osopher and  mathematician.  Pasteur,  Louis, 
1822- . . . . , Fr.  chemist  and  pathologist.  Pater, 
Walter  Henry,  1839- . . . .,  Eng.  writer.  Paton, 
Sir  Joseph  Noel,  1821-....,  Eng.  painter. 
Patrick,  Saint,  372?-460?,  apostle  of  Ireland. 
Patti,  Adelina  Maria  Clorinda,  Marquise  de 
Caux,  1843- . . . . , operatic  singer,  of  Italian 
descent;  born  in  Madrid.  Pattison,  Robert 
E.,  1850- . . . . , governor  of  Pennsylvania.  Paul, 


A DICTIONARY  OF  BIOGRAPHY 


135 


Saint,  of  Tarsus  (Saul),  10?-66,  apostle  and 
founder  of  the  Christian  church,  making  Chris- 
tianity a world- religion  in  place  of  a Jewish 
religion.  Paul  I.,  pope,  1757-66 ; II.,  1464-71 ; 
III.  (Alessandro  Farnese),  1534-49,  excommuni- 
cated Henry  VIII.,  called  Council  of  Trent;  IV., 
1555-9;  V.,  1605-21.  Paul  I.,  1754-1801,  em- 
peror of  Russia;  assassinated.  PaulVeeonese 
(Paolo  Cagliari),  1530 ?-88,  It.  painter.  Pau- 
sanias,  fl.  479  B.C.,  Spartan  general.  Paxton, 
Sir  Joseph,  1803-65,  Eng.  architect.  Payne, 
John  Howard,  1792-1852,  Am.  dramatist  and 
poet.  Peabody,  George,  1795-1869,  Am.  phil- 
anthropist in  England;  acquired  great  wealth 
as  a banker;  expended  over  five  millions  in 
benevolent  enterprises.  Peale,  Rembrandt, 
1778-1860,  Am.  painter.  Peck,  George  W., 
Am.  comic  writer;  governor  of  Wis.  Pedko 
(de  Alcantara)  I.,  1798-1834,  emperor  of  Brazil; 
king  of  Portugal  as  Pedro  IV. ; II.,  1825-91 ; 
deposed  1889.  Peel,  Sir  Robert  ( Orange  Peel ), 

1788- 1850),  Eng.  statesman;  repealed  the  corn 
laws.  Peixoto,  Floriano,  president  of  Brazil, 
elected  1891.  Pelham,  Henry,  1684-1754,  Eng. 
statesman.  Pellegeini,  Carlos,  president 
Argentine  Rep.,  elected  1890.  Pellico,  Silvio, 

1789- 1854,  It.  poet  and  patriot.  Pembekton, 
John  Clifford,  1814-81,  Confederate  general. 
Penn,  William,  1644-1718,  Eng.  Quaker,  states- 
man, courtier,  author  and  philanthropist; 
founder  of  Pennsylvania.  Pepin  (the  Short), 
714?-68,  king  of  France;  son  of  Charles  Martel 
and  father  of  Charlemagne.  Pepys,  Samuel, 
1632-1703,  Eng.  author  and  scholar.  Pep- 
pebell,  Sir  William,  1696-1759,  Am.  colonial 
general.  Pebceval,  Spencer,  1762-1812,  Eng. 
statesman;  assassinated.  Pebcival,  James 
Gates,  1795-1856,  Am.  poet.  Pebcy,  Thomas, 
1728-1811,  Eng.  prelate  and  author.  Pebeiee, 
Emile  (1800-75)  and  Isaac  (1806-....),  Fr. 
financiers;  founded  the  “Credit  Mobilier.” 
Peegolesi,  Giovanni  Battista,  1710-37,  It.  com- 
poser. Peeicles,  495?-429  B.C.,  Athenian 
orator,  statesman  and  general ; became  the 
leader  of  the  democratic  party  and  the  first  man 
in  Athens;  erected  many  noble  public  works, 
including  the  Parthenon;  his  age  is  called  “ the 
golden  age  of  Athens.”  Pebkins,  Eli,  pen 
name  of  M.  D.  Landon.  Pebeault,  Claude, 
1613-88,  Fr.  architect.  Pebey,  Matthew  Gal- 
braith, 1794-1858,  Am.  commodore;  commanded 
expedition  to  Japan.  Peeby,  Oliver  Hazard, 
1785-1819,  Am.  commodore;  defeated  the  Brit- 
ish on  Lake  Erie.  Peesius  Flaccus,  Aulus, 
34-62,  Rom.  satirist.  Pebugino,  Pietro  (Van- 
nucci),  1446-1524,  It.  painter.  Pestalozzi, 
Johann  Heinrich,  1745-1827,  Swiss  educationist. 
Petee,  Saint,  . . . .-66,  apostle.  Peteb  I.  (the 
Great),  1672-1725,  czar  of  Russia  and  founder 
of  the  Russian  monarchy;  organized  an  army 


and  entered  it  as  a private;  studied  practical 
seamanship,  and  formed  a navy;  traveled  incog- 
nito in  Western  Europe;  worked  as  a ship- 
carpenter  in  Holland;  founded  schools  and 
effected  a number  of  reforms;  defeated  Charles 
XII.  of  Sweden,  at  Pultowa,  1709;  founded  St. 
Petersburg;  his  second  wife,  Catherine,  was  a 
prisoner  of  war,  of  obscure  parentage;  the  crown 
prince,  Alexis,  opposing  the  czar’s  policy,  was 
forced  to  renounce  the  succession,  and  is  said  to 
have  been  poisoned  by  his  father.  Peteb  the 
Heemit,  1050?-1115,  preacher  of  first  crusade. 
Petebbobough,  Charles  Mordaunt,  Earl  of,  1658- 
1735,  Eng.  general.  Petion,  Alexandre,  1770- 
1818,  first  president  of  Hayti.  Petbabch  (Fran- 
cesco Petrarca),  1304-74,  It.  poet  and  scholar; 
enamored  of  Laura  de  Sade,  whose  name  he  made 
immortal.  Pettie,  John,  1839- . . . . , Scot,  artist. 
Phelps,  Elizabeth  Stuart,  1844-....,  Am. 
authoress.  Phidias,  490-432  B.C.,  the  greatest 
of  Greek  sculptors,  and  architect  of  the  Parthe- 
non; he  was  never  excelled  in  expressing  the 
ideal  majesty  of  the  human  form,  and  his 
Zeus,  at  Oh  mpia,  is  counted  among  the  wonders 
of  the  world.  Philidoe,  assumed  name  of  a 
Fr.  family  (Danican)  of  musicians;  Francois 
Andr4  Danican  (1726-95)  was  a celebrated  chess 
player.  Philip  (Pomet acorn)  (King  Philip), 
. . . .-1676,  New  England  Indian  chief;  sachem 
of  Pokanoket.  Philip  II.,  382-336  B.C.,  king 
of  Macedonia;  father  of  Alexander  the  Great. 
Philip  II.  (Augustus),  1165-1223,  king  of 
France;  annexed  Normandy,  Anjou  and  Lor- 
raine; won  the  battle  of  Bouvines;  III.  (the 
Bold),  1245-85;  ascended  the  throne  in  1270; 
IV.  (the  Fair),  1268-1314,  reduced  the  power 
of  the  feudal  nobles;  imprisoned  Pope  Boniface 
III.  and  caused  him  to  remove  his  seat  to 
Avignon;  suppressed  the  order  of  Knights 
Templar;  VI.  (of  Valois),  1293-1350.  Philip 
II.,  1527-98,  king  of  Spain;  son  of  Charles  V. ; 
provoked  insurrection  in  the  Netherlands  by  his 
attempt  to  introduce  the  Spanish  Inquisition; 
married,  on  the  death  of  Mary  Tudor,  his  second 
wife,  Isabella  of  France,  the  betrothed  of  his 
son,  Don  Carlos;  equipped  the  “Invincible 
Armada”  for  the  conquest  of  England;  III., 
1578-1621;  IV.,  1605-65;  V.,  1683-1746;  first 
of  the  House  of  Bourbon.  Philip  (the  Good), 
1396-1467,  duke  of  Burgundy.  Phillips, 
Adelaide,  1833-....,  Eng.-Am.  vocalist. 
Phillips,  Wtmdell,  1811-84,  Am.  orator  and 
abolitionist.  Phips  (or  Phipps),  Sir  William, 
1651-95,  colonial  governor  of  Massachusetts. 
Phocion,  402?-317  B.C.,  Athenian  general  and 
statesman.  Piccolomini,  Ottavio,  1599-1656, 
Austrian  general;  conspirator  against  Wallen- 
stein; gained  great  distinction  in  the  Thirty 
Years’  war;  led  Spanish  army  in  Flanders. 
Pickeeing,  Timothy,  1745-1829,  Am.  statesman. 


136 


A DICTIONARY  OF  BIOGRAPHY 


Pierce,  Franklin,  1804-69,  fourteenth  president 
of  the  United  States;  born  in  New  Hampshire; 
Congress,  1832-7;  senator,  1837-42;  brigadier- 
general  in  Mexican  Avar;  elected  president  on 
the  Democratic  ticket,  in  1852,  holding  that 
office  from  1853-7 ; opposed  coercion  of  the 
South  in  1863.  Pierrepont,  Edward,  1800-92, 
Am.  lawyer.  Pilate,  Pontius,  ....  -38,  Rom. 
governor  of  Palestine.  Pinckney,  Charles 
Cotesworth,  1746-1825,  Am.  statesman  and 
soldier;  leader  of  the  Federalists.  Pindar, 
520?-440?  B.C.,  greatest  of  Greek  lyric  poets. 
Pinkney,  William,  1764-1822,  Am.  lawyer  and 
orator.  Pinzon,  Martin  Alonzo,  1441-93,  Sp. 
navigator  with  Columbus.  Pinzon,  Vicente 
Yanez,  1460?-1524,  Sp.  navigator  with  Colum- 
bus; discovered  Brazil.  Pisano,  Andrea,  1270- 
1345,  It.  sculptor  and  architect.  Pisano,  Nicola, 
1200  ?-78?,  It.  sculptor.  Pisistratus,  612-527 
B.C.,  tyrant  of  Athens.  Pitcairn,  Maj.  John, 
....-1775,  Eng.  officer;  fell  at  Bunker  Hill. 
Pitman,  Benn,  1822- . . . .,  Eng.  phonographer. 
Pitman,  Isaac,  1813-....,  Eng.  inventor  of 
phonography.  Pitt,  see  Chatham.  Pitt, 
William,  1759-1806,  Eng.  statesman  and  orator; 
son  of  the  earl  of  Chatham ; head  of  the  great 
coalition  against  Bonaparte.  Pius  I.,  pope, 
142-57;  II.,  1458-64;  III.,  1503;  died  same 
year;  IV.  (Giovanni  Angelo  de  Medici),  1559- 
65,  convoked  Council  of  Trent;  V.,  1566-72; 
VI.,  1775-99;  VII.,  1800-23;  taken  from  Rome 
in  1809  by  Napoleon,  and  detained  at  Genoa 
and  Fontainebleau ; VIII.,  1829-30  ; IX. 
(Giovanni  Maria  Mastai-Ferretti),  born  1792; 
chosen  to  the  pontificate,  ,1846;  died,  1878; 
during  his  incumbency  the  dogmas  of  the 
Immaculate  Conception  and  of  Papal  Infallibility 
were  promulgated,  temporal  power  overthrown, 
1870,  and  the  Papal  States  annexed  to  Italy. 
Pizarro,  Francisco,  1475  ?-1541  ?,  Sp.  conqueror 
of  Peru.  Plantagenet,  dynasty  of  English 
kings,  1154-1485.  Plato,  428-347  B.C.,  Gr. 
philosopher;  disciple  of  Socrates;  held  that  the 
human  soul  has  always  existed,  and  that  an  idea 
is  an  eternal  thought  of  the  divine  mind ; Emerson 
says,  “ Plato  is  philosophy,  and  philosophy  is 
Plato.”  Pleasonton,  Alfred,  1824- . . v. , Am. 
general.  Pliny  (the  Elder),  23-79,  Rom. 
naturalist;  perished  at  an  eruption  of  Vesuvius. 
Pliny  (the  Younger),  62?-116,  Rom.  orator 
and  author.  Plotinus,  205-70,  Gr.  Neo- 
Platonic  philosopher.  Plunkett,  William 
Conyngham,  Lord,  1764-1854,  Ir.  jurist.  Plu- 
tarch,50  ?-120  ?,  Gr.  biographer  and  philosopher ; 
“father  of  biography.”  Pocahontas,  1595?- 
1617,  daughter  of  Powhatan;  saved  the  life  of 
Capt.  John  Smith,  an  Eng.  explorer;  was  con- 
verted to  Christianity,  and  married  an  English- 
man named  Rolfe.  Poe,  Edgar  Allan,  1809-49, 
Am.  author.  Polk,  James  Knox,  1795-1849, 


Am.  statesman ; eleventh  president ; born  in 
North  Carolina;  removed  to  Tennessee;  ad- 
mitted to  the  bar;  Congress,  1825;  speaker  for 
two  terms;  governor  of  Tennessee,  1839-41; 
elected  president  on  the  Democratic  ticket, 
holdiug  that  office  from  1845-9.  Polk,  Leonidas, 
1800-64,  episcopal  bishop  and  Confederate 
general;  prominent  at  Shiloh  and  Stone  River. 
Pollok,  Robert,  1798?-1827,  Scot.  poet.  Polo, 
Marco,  1252  ?-1324?,  Venetian  traveler.  Poly- 
bius, 206?-124  B.C.,  Gr.  historian.  Polycarp, 
Saint,  80?-169?,  bishop  of  Smyrna;  martyr. 
Pompadour,  Jeanne  Antoinette  Poisson,  Mar- 
quise de,  1721-64,  mistress  of  Louis  XV.  of 
France.  Pompey  (the  Great),  106-48  B.C., 
Rom.  general  and  triumvir;  conquered  Sue- 
tonius and  Mithridates;  became  leader  of  the 
aristocracy  and  opponent  of  Caesar;  defeated  at 
Pharsalia.  Ponce  de  Leon,  Juan,  1460-1521, 
Sp.  discoverer  of  Florida.  Poniatowski,  Jozef 
Antoni,  Prince,  1762-1813,  Polish  commander. 
Pontiac,  1712  ?-69,  chief  of  the  Ottawas;  formed 
coalition  of  Indians  against  the  whites,  and 
attempted  to  capture  Detroit.  Poole,  William 
Frederick,  1821- . . . . , Am.  librarian.  Pope, 
Alexander,  1688-1744,  Eng.  poet.  Porter, 
David,  1780-1843,  Am.  commodore.  Porter, 
David  Dixon,  1813-91,  son  of  preceding;  Am. 
admiral;  reduced  Fort  Fisher,  1865.  Porter, 
Fitz  John,  1823- . . ..,  nephew  of  D.  P.;  Am. 
general.  Porter,  Jane,  1776-1850,  Eng. 
novelist.  Porter,  Noah,  1811-92,  Am.  edu- 
cator. Powers,  Hiram,  1805-73,  greatest  of 
American  sculptors.  Powhatan,  1550-1618, 
Indian  chieftain  in  Virginia.  Praxiteles,  fl. 
360  B.C.,  Gr.  sculptor,  who  expressed  the 
perfect  ideal  grace  of  the  female  figure.  Preble, 
Edward,  1761-1807,  Am.  naval  officer.  Pren- 
tice, George  Denison,  1802-70,  Am.  poet  and 
journalist.  Prentiss,  Sergeant  Smith,  1808- 
50,  Am.  orator  and  lawyer.  Prescott,  William 
Hickling,  1796-1859,  Am.  historian.  Price, 
Sterling, . . . .-1867,  Confederate  general.  Prim, 
Juan,  Count  de  Reus  and  Marquis  de  los 
Castillejos,  1814-70,  Sp.  general  and  statesman ; 
assassinated.  Prior,  Matthew,  1664-1721,  Eng. 
poet  and  diplomatist.  Probus,  Marcus  Aurelius, 
232-82,  Rom.  emperor.  Procter,  Adelaide 
Anne,  1825-64,  Eng.  poetess.  Procter,  Bryan 
Waller  (Barry  Cornwall),  1790-1874,  Eng.  poet. 
Prout,  Father,  pen  name  of  Francis  Mahony. 
Prynne,  William,  1600-69,  Eng.  Puritan  writer. 
Ptolemy  I.  (Soter),  397?-283  *B.C.,  king  of 
Egypt  ; II.  (Philadelphus),  309-247  B.C. 
Ptolemy  (Claudius  Ptolemaeus),  11.  2d  century, 
Gr.  astronomer  and  geographer;  believed  the 
earth  to  be  at  rest  in  the  center  of  the  universe, 
the  heavenly  bodies  moving  around  it.  Pugin, 
Augustus  N.  W.,  1811-52,  Eng.  architect. 
Pulaski,  Casimir,  Count,  1747-79,  Polish 


A DICTIONARY  OF  BIOGRAPHY 


137 


patriot;  general  in  the  Am.  Revolutionary  army; 
fell  at  the  siege  of  Savannah.  Pulitzee, 
Joseph,  1847- . Hungarian- Am.  journalist. 
Pullman,  George  Mortimer,  1831-....,  Am. 
inventor  and  capitalist.  Putnam,  Israel,  1718- 
90,  Am.  Revolutionary  general;  conspicuous  at 
the  battle  of  Bunker  Hill.  Pym,  John,  1584- 
1643,  Eng.  republican  statesman  and  orator. 
Pyebho,  376-288  B.C.,  Gr.  skeptic  and  philoso- 
pher. Pyeehus,  318  ?-272  B.O.,  king  of  Epirus 
and  one  of  the  greatest  of  ancient  generals; 
defeated  the  Romans  and  conquered  Macedonia. 
Pythagoeas,  600?-510?  B.G.,  first  Gr.  philoso- 
pher; taught  the  doctrine  of  transmigration  of 
souls;  basis  of  his  philosophy,  number  and 
harmony ; soul  distinct  from  body. 

UACKENBOS,  George  Payn,  1826-81,  Am. 
educationist.  Quad,  M.,  pen  name  of 
Chas.  B.  Lewis.  Quaeles,  Francis,  1592-1644, 
Eng.  poet.  Queensbeeey,  William  Douglas, 
Duke  of,  1724-1810,  Scot,  profligate.  Quin, 
James,  1693-1766,  Eng.  actor.  Quincy,  Josiah, 
1744-75,  Am.  orator  and  patriot.  Quincy, 
Josiah,  1772-1864,  son  of  preceding;  Am. 
statesman  and  scholar.  Quintilianus,  Marcus 
Fabius,  50?-118?,  Rom.  rhetorician. 

RABELAIS,  Francois,  1495?-1553,  Fr. 

scholar  and  satirist;  joined  the  Franciscans, 
but  left  the  order;  afterward  studied  medicine; 
his  great  work,  “ The  Pleasant  Story  of  the 
Giant  Gargantua,”  is  a satire  upon  the  different 
branches  of  society  of  his  age,  more  particularly 
the  monastic  orders.  Rachel  (Elizabeth  Rachel 
Felix),  1821-58,  Fr.  actress,  born  in  Switzer- 
land. Racine,  Jean,  1630-99,  Fr.  dramatist. 
Racine,  Louis,  1692-1763,  Fr.  poet;  son  of  J. 
R.  Radclifee,  1764-1823,  Eng.  novelist. 
Radcliffe,  John,  1650-1714,  Eng.  physician. 
Raglan,  James  Henry  Fitzroy  Somerset,  Lord, 
1788-1855,  Eng.  general.  Raikes,  Robert, 
1735-1811,  Eng.  founder  of  Sunday  schools. 
Raleigh,  Sir  Walter,  1552-1618,  Eng.  courtier, 
statesman,  navigator  and  author;  a favorite  of 
Queen  Elizabeth ; executed  by  James  I.  Rameau, 
Jean  Philippe,  1683-1764,  Fr.  composer. 
Ramsay,  Allan,  1685-1758,  Scot.  poet.  Ran- 
dolph, John  (of  Roanoke),  1773-1835,  Am. 
politician  and  orator.  Randolph,  Peyton,  1723- 
75,  president  of  first  Am.  Congress.  Raphael 
(Raffaelle  Sanzio,  or  Santi  d’  Urbino),  1483- 
1520,  It.  painter;  “the  prince  of  painters.” 
Ravaillac,  Francois,  1578-1610,  Fr.  fanatic; 
assassin  of  Henry  IV.  Rawlinson,  George, 
1815-....,  Eng.  historian.  Read,  George, 
1733-98,  signer  Declaration  of  Independence. 
Read,  Opie  Pope,  1852- . . . . , Am.  novelist. 
Read,  Thomas  Buchanan,  1822-72,  Am.  poet 
and  artist.  Reade,  Charles,  1814-84,  Eng. 


novelist.  Reaumue,  Rene  Antoine  Ferchault 
de,  1683-1757,  Fr.  naturalist.  Recamieb, 
Jeanne  F.  J.  A.  B.,  1777-1849,  Fr.  lady  noted 
for  beauty  and  accomplishments.  Red  Jacket, 
1760-1830,  Seneca  Indian  chief.  Reed,  Thomas 
Brackett,  1839- . . . . , Am.  lawyer  and  politician. 
Reeves,  John  Sims,  1822-....,  Eng.  oratorio 
singer.  Regulus,  Marcus  Atillius,  ....  -250 
B.C.,  Rom.  general  and  statesman.  Reid,  Capt. 
Mayne,  1818-83,  Ir.-Am.  novelist.  Reid, 
Whitelaw,  1837- . . . .,  Am.  journalist  and  vice- 
president.  Rembeandt  van  Ryn,  Paul,  1607- 
69,  Dutch  painter;  chief  of  the  Dutch  school; 
the  greatest  master  of  colors,  and  unrivaled  as 
an  etcher.  Remusat,  Charles  Francois  Marie, 
Count,  1797-1875,  Fr.  statesman  and  philoso- 
pher. Renan,  Joseph  Ernest,  1823-92,  Fr. 
philologist  and  writer.  Retz,  Jean  Francois 
Paul  de  Gondi,  Cardinal,  1614-79,  Fr.  prelate. 
Reutee,  Fritz,  1810-74,  low-Ger.  poet  and 
novelist.  Reutee,  Julius,  1815-....,  Ger. 
originator  of  Reuter’s  Telegraphic  Agency. 
Reveee,  Paul,  1735-1818,  Am.  engraver  and 
Revolutionary  patriot;  carried  the  news  of 
Gage’s  impending  attack  to  Concord.  Rey- 
nolds, John  Fulton,  1820-63,  Am.  general. 
Reynolds,  Robert  J.,  1838- . ...,  governor  of 
Delaware.  Reynolds,  Sir  Joshua,  1723-92, 
Eng.  portrait  painter.  Ricaedo,  David,  1772- 
1823,  Eng.  political  economist.  Rich,  John 
T.,  1841- . . . .,  governor  of  Michigan.  Richabd 
I.  (Cceur  de  Lion),  1157-99,  king  of  England; 
led  a large  army  into  Palestine;  conquered  Acre 
and  defeated  Saladin;  II.,  1366-1400;  III., 
1452-85,  last  of  the  Plantagenets.  Richaedson, 
Samuel,  1689-1761,  Eng.  novelist.  Richelieu, 
Armand  Jean  du  Plessis,  Cardinal,  1585-1642, 
Fr.  prelate  and  statesman;  minister  to  Louis 
VIII.,  but  real  ruler  of  France  for  thirteen  years. 
Richteb,  Johann  Paul  Friedrich  (Jean  Paul), 
1763-1825,  Ger.  author.  Ridley,  Nicholas, 
1500  ?-55,  Eng.  bishop  and  reformer.  Ridpath, 
John  Clark,  1840- . . . .,  Am.  educator.  Rienzi, 
Nicola  Gabrini,  1313 ?-54,  Rom.  orator;  at- 
tempted to  restore  republic.  Riley,  James 
Whitcomb,  1853- . . . . , Am.  poet.  Ripon, 
George  Frederick  Samuel  Robinson,  Earl  de 
Grey  and  Marquis  of,  1827- . . . .,  Eng.  states- 
man. Ristoei,  Adelaide,  Marchioness  del 
Grillo,  1821-....,  It.  actress.  Rittenhouse, 
David,  1732-96,  Am.  astronomer.  Rivieee, 
Briton,  1840- . . . .,  Eng.  animal  painter.  Riz- 
zio,  David,  1540-66,  It.  musician;  favorite  of 
Mary  Stuart;  assassinated.  Robebt  (the 
Devil),  . . . .-1035,  duke  of  Normandy;  father 
of  William  the  Conqueror.  Robebt  I.  (Robert 
Bruce),  1274-1329,  king  of  Scotland;  II.,  1316- 
90,  first  of  the  Stuarts.  Robeetson,  Frederick 
William,  1816-53,  Eng.  divine.  Robespieeee, 
Maximilien  Joseph  Marie  Isidore,  1758-94,  Fr. 


138 


A DICTIONARY  OF  BIOGRAPHY 


Jacobin  revolutionist;  ruler  during  the  Reign 
of  Terror;  guillotined.  Robin  Hood,  fl.  12th 
century,  Eng.  outlaw.  Rob  Roy  (Robert  Mc- 
Gregor), 1660?-1735?,  Scot.  freebooter. 
Rochambeau,  Jean  Baptiste  Donatien  de 
Vimeur  de,  Count,  1725-1807,  Fr.  marshal; 
general  in  America  in  1781.  Rochefort,  Vic- 
tor Henri  de  Rochefort-Lucay,  Comte,  1830- 
. . . . , Fr.  editor  and  communist.  Roche- 
foucauld, Francois,  Due  de  la,  1613-80,  Fr. 
wit  and  author.  Rochejaquelin,  Henri  de  la, 
Comte,  1772-94,  Fr.  royalist.  Rodney,  George 
Bridges,  Lord,  1718-92,  Brit,  admiral.  Roeb- 
ling,  John  Augustus,  1806-69,  Am.  engineer. 
Rogers,  John,  1829  . . . .,  Am.  sculptor.  Rog- 
ers, John,  1500 ?-55,  Eng.  divine;  burned  at 
Smithfield.  Rogers,  Samuel,  1763-1855,  Eng. 
poet.  Roland,  Marie  Jeanne  Philipon,  Mme., 
1754-93,  Fr.  Girondist  and  writer;  guillotined. 
Rollin,  Charles,  1661-1741,  Fr.  historian. 
Rollo  (or  Hrolf),  860?-930?,  Norwegian 
viking;  first  duke  of  Normandy.  Romanoff, 
Michael  Feodorovitch,  1598?-1645,  founder  of 
the  Russian  dynasty.  Romero,  Matias,  1837- 
....,  Mexican  statesman.  Romulus,  fl.  750 
B.C.,  founder  of  Rome.  Romilly,  Sir  Samuel, 
1757-1818,  Eng.  statesman.  Rooke,  Sir 
George,  1650-1709,  Br.  admiral.  Rosa,  Salva- 
tor, 1615-73,  It.  painter.  Roscius,  Quintus,  61 
B.C.-....,  Rom.  actor.  Rosecrans,  William 
Starke,  1817-....,  Am.  general.  Ross,  Sir 
John,  1777-1856,  Br.  admiral  and  Arctic  navi- 
gator. Ross,  Sir  James  Clark,  1800-62,  nephew 
of  preceding;  Br.  Arctic  navigator.  Rossetti, 
Dante  Gabriel,  1828-82,  Eng.  painter  and  poet. 
Rossini,  Gioacchimo,  1792-1868,  It.  composer. 
Rothschild,  Mayer  Anselm,  1743-1812,  Jewish 
banker  at  Frankfort;  founder  of  the  house  of 
Rothschild.  Rothschild,  Nathaniel  Mayer  de, 
first  Lord  Rothschild,  1840- . . . . , Eng.  banker. 
Rouget  de  l’Isle,  Claude  Joseph,  1760-1836, 
Fr.  poet  and  musician.  Rouher,  Eugene, 
1814-84,  Fr.  politician.  Rousseau,  Jean  Bap- 
tiste, 1670-1741,  Fr.  lyric  poet.  Rousseau, 
Jean  Jacques,  1712-78,  Fr.  philosopher  and 
writer.  Rubens,  Peter  Paul,  1587-1640,  Flem- 
ish painter;  chief  of  the  Flemish  school.  Ru- 
binstein, Anton  Gregor,  1829-1894,  Rus.  com- 
poser and  pianist.  Ruckert,  Friedrich,  1789- 
1866,  Ger.  orientalist  and  poet.  Rudolph  I.  of 
Hapsburg,  1218-91,  emperor  of  Germany; 
founder  of  the  Austrian  empire;  II.,  1552-1612. 
Rumford,  Benjamin  Thompson,  Count,  1753- 
1814,  Am.  natural  philosopher  in  France.  Ru- 
pert, Prince  (Prince  Robert  of  Bavaria),  1619- 
82,  Ger.  warrior.  Ruskin,  John,  1819- . . . ., 
Eng.  writer  on  art.  Russell,  John,  Ear],  1792- 
1878,  Eng.  statesman.  Russell,  William,  Lord, 
1639-83,  Eng.  patriot.  Russell,  William  E., 
1857-....,  governor  of  Massachusetts.  Rut- 


ledge, John,  1739-1800,  Am.  statesman  and 
jurist.  Ruyter,  Michael  Adrianzoon  de,  1607- 
75,  Dutch  admiral. 

SACHS,  Hans,  1494-1576,  Ger.  cobbler  and 
poet.  Sackville,  George,  Viscount  (Lord 
George  Germain),  1716-85,  Eng.  statesman 
and  general.  Sadi-Carnot,  Marie  Francois, 
1837-1894,  president  of  France.  Sadlier, 
Mary  Anne,  Mrs.,  1820- . . . . , Am.  authoress. 
Saint  Clair,  Arthur,  1734-1818,  Am.  general. 
Sainte-Beuve,  Charles  Augustin,  1804-69,  Fr. 
poet  and  critic.  Saint-Pierre,  Jacques  Henri 
Bernardin  de,  1737-1814,  Fr.  author.  Saint 
Gaudens,  Augustus,  1848- . . . . , Ir.-Am. 
sculptor.  Saint  Simon,  Claude  Henri  de, 
Count,  1760-1825,  Fr.  socialist.  Sala,  George 
Augustus  Henri,  1828-....,  Eng.  litterateur. 
Saladin,  1137-93,  sultan  of  Egypt  and  Syria; 
opposed  the  Crusaders;  defeated  the  Christians 
at  Tiberias.  Sale,  George,  1680-1736,  Eng. 
orientalist.  Salisbury,  Robert  Arthur  Talbot 
Gascoyne  Cecil,  Marquis  of,  1830- . . . . , Eng. 
premier.  Sallust  (Caius  Sallustius  Crispus), 
86-34  B.C.,  Rom.  historian.  Saltonstall,  Sir 
Richard,  1586-1658?,  Puritan  in  Massachusetts 
colony.  Salvini,  Tommaso,  1829?-.  . . .,  It. 
tragedian.  Samuel,  1170-1060  B.C.,  last  of 
the  Israelite  judges.  Sand,  George,  see  Dude- 
vant.  Sandeau,  Leonard  Sylvain  Jules,  1811- 
83,  Fr.  novelist.  Sankey,  Ira  David,  1840- . . . . , 
Am.  evangelist.  Santa  Anna  (or  Ana),  An- 
tonio Lopez  de,  1798-1876,  Mexican  general 
and  statesman.  Sappho,  fl.  600  B.C.,  Gr.  lyric 
poetess.  Sard anap alus,  fl.  900  B.C.,  king  of 

Assyria.  Sardou,  Victorien,  1831-....,  Fr. 
dramatist.  Saul,  . . . .-1055  B.C.,  first  king  of 
Israel.  Savage,  Richard,  1698-1743,  Eng. 
poet.  Savonarola,  Girolamo,  1452-1598,  It. 
religious  reformer.  Saxe,  Hermann  Maurice, 
Count  of,  1696-1750,  marshal  of  France;  native 
of  Saxony.  Saxe,  John  Godfrey,  1816-87,  Am. 
humorous  poet.  Say,  Jean  Baptiste  Leon, 
1816- . . . .,  Fr.  statesman.  Schelling,  Fried- 
rich Wilhelm  Joseph  von,  1775-1854,  Ger. 
philosopher.  Schenck,  Robert  Cumming,  1809- 
90,  Am.  general  and  statesman.  Schiller, 
Johann  Christoph  Friedrich  von,  1759-1805, 
the  most  popular  of  German  poets.  Schlegel, 
August  Wilhelm  von,  1767-1845,  Ger.  poet, 
critic  and  philologist.  Schlegel,  Karl  Wilhelm 
Friedrich  von,  brother  of  A.  W.,  1772-1829, 
Ger.  philosopher  and  scholar.  Schliemann, 
Heinrich,  1822-90,  Ger.  archaeologist.  Schoef- 
fer,  Peter,  1430-1500,  one  of  the  inventors  of 
printing;  partner  of  Johann  Faust.  Schofield, 
John  McAllister,  1831-....,  Am.  general. 
Sohomberg,  Friedrich  A.  H.,  Duke  of,  1616?- 
90,  Protestant  general.  Schopenhauer,  Arthur, 
1788-1860,  Ger.  pessimist  philosopher.  Schott, 


A DICTIONARY  OF  BIOGRAPHY 


139 


Andreas,  1552-1629,  Dutch  Jesuit  scholar. 
Schubebt,  Franz,  1797-1828,  Ger.  composer. 
Schulte,  Johann  Friedrich  von,  1827-...., 
Ger.  theologian.  Schumann,  Robert,  1810-56, 
Ger.  composer.  Schukz,  Carl,  1829- . . . . , Ger.- 
Am.  statesman.  Schuvaloef,  Peter  Andreie- 
vitch,  Count,  1828-....,  Rus.  diplomatist. 
Schuyleb,  Philip,  1733-1804,  Am.  general. 
Schwanthalee,  Ludwig  Michael,  1802-48,  Ger. 
sculptor.  Schwaez,  Berthold,  fl.  14th  century, 
Ger.  monk  and  alchemist;  reputed  inventor  of 
gunpowder.  Schwatka,  Frederick,  1849-92, 
Am.  explorer.  Schweineueth,  George  August, 
1836- . . . . , Ger.  traveler.  Scipio  Afeicanus 
Majoe,  Publius  Cornelius,  235-184?  B.C.,  Rom. 
general ; invaded  Africa  and  defeated  Hannibal. 
Scipio  .ZEmiltanus  Afeicanus  Minoe,  Publius 
Cornelius,  185?-29  B.C.,  Rom.  general;  des- 
troyed Carthage.  Scott,  Sir  Walter,  1771- 
1832,  Scot,  novelist  and  poet.  Scott,  Winfield, 
1786-1866,  Am.  general.  Sebastian,  Saint, 
255  ?-88,  Rom.  soldier  and  martyr.  Sebastian, 
Dom,  1554-78,  king  of  Portugal.  Secchi, 
Pietro  Angelo,  1818-78,  It.  astronomer.  Sedg- 
wick, Catherine  Maria,  daughter  of  T.  S.,  1789- 
1867,  Am.  authoress.  Sedgwick,  John,  1813- 
64,  Am.  general.  Sedgwick,  Theodore,  1746- 
1813,  Am.  jurist.  Selkiek,  Alexander,  1676?- 
1723,  Scot,  sailor  whose  adventures  suggested 
tbe  story  of  “Robinson  Crusoe.”  Semieamis, 
fl.  1250  B.C.,  Assyrian  queen;  built  Babylon 
and  greatly  increased  her  dominions;  invaded 
India,  but  was  defeated.  Semmes,  Raphael, 
1809-77,  Confederate  naval  officer.  Seneca, 
Lucius  Annaeus,  5 ?-65,  Rom.  statesman,  moral- 
ist and  Stoic  philosopher.  Sennacheeib,  fl.  700 
B.C.,  Assyrian  king.  Seegius  I.,  pope,  687- 
701;  II.,  844-7;  III.,  904-13;  TV.,  1009-12. 
Sebvetus,  Michael,  1509-53,  Sp.  theologian. 
Sesostbis  (Rameses),  fl.  1400  B.C.,  king  of 
Egypt.  Seveeus,  Alexander,  205-35,  Rom. 
emperor.  Seveeus,  Lucius  Septimius,  146- 
211,  Rom.  emperor.  Sevigne,  Marie  de  Rabu- 
tin-Chantal,  Marquise  de,  1627-96,  Fr.  lady, 
celebrated  for  her  beauty  and  accomplishments. 
Sewaed,  William  Henry,  1801-72,  Am.  states- 
man. Seymoue,  Horatio,  1811-86,  Am.  states- 
man; Democratic  nominee  for  the  presidency 
in  1868.  Sfoeza,  Ludovico  (II  Moro),  1451- 
1510,  It.  general.  Shaftesbuey,  Anthony 
Ashley  Cooper,  first  Earl  of,  1621-83, 
Eng.  statesman.  Shaftesbuey,  Anthony 
Ashley  Cooper,  third  Earl  of,  1671-1713,  Eng. 
philanthropist,  author  and  freethinker. 
Shaftesbuey,  Anthony  Ashley  Cooper,  seventh 
Earl  of,  1801-85,  Eng.  philanthropist.  Shaks- 
peee  (Shakspeare,  or  Shakespeare),  William, 
1564-1616,  reputed  author  of  the  world’s 
greatest  dramas;  born  at  Stratford-on-Avon; 
married  Anne  Hathaway,  1582;  went  to  Lon- 


don about  1586  and  became  an  actor  and 
owner  of  a play-house;  acquired  a competence 
and  retired  to  his  native  town  about  1610; 
“Venus  and  Adonis”  and  “The  Rape  of 
Lucrece,”  the  only  works  published  under  his 
own  hand,  appeared  1593-4;  the  first  collective 
edition  of  the  Shakespeare  plays  appeared  in 
1623.  Shaw,  Henry  W.  (Josh  Billings),  1818- 
85,  Am.  humorist.  Sheil,  Richard  Lalor,  1793- 
1851,  Ir.  orator.  Shelley,  Percy  Bysshe, 
1792-1822,  Eng.  poet.  Sheppabd,  Jack, 

1724,  Eng.  burglar;  hanged.  Shebidan, 
Philip  Henry,  1831-88,  Am.  general;  victorious 
at  Winchester,  Cedar  Creek  and  Five  Forks; 
made  lieutenant-general,  1869,  and  promoted  to 
the  chief  command  on  retirement  of  General 
Sherman,  1883.  Sheeidan,  Richard  Brinsley, 
1751-1816,  Ir.  orator  and  dramatist.  Sheeman, 
J ohn,  1823- . . . . , Am.  statesman ; secretary  of  the 
treasury,  1877-81.  Sheeman,  Roger,  1721-93, 
Am.  statesman.  Sheeman,  William  Tecumseh, 
1820-91,  brother  of  J.  S. ; Am.  general;  made 
the  celebrated  “March  to  the  Sea;”  became 
general  of  the  army  in  1869,  retiring  in  1883. 
Shieas,  George,  Jr.,  1832- . . ..,  justice  U.  S. 
Supreme  Court.  Sickingen,  Franz  von,  1481- 
1523,  Ger.  Prot.  general.  Siddons,  Sarah  ( nee 
Kemble),  1755-1831,  Eng.  actress.  Sidney, 
Algernon,  1622-83,  Eng.  republican;  executed 
on  false  charge  of  complicity  in  “ Rye  House 
Plot.”  Sidney,  Sir  Philip,  1554-86,  Eug. 
soldier  and  poet.  Siemens,  Ernst  Werner,  1816- 
. . . .,  Ger.  inventor.  Siemens,  Charles  William, 
1823-83,  brother  of  C.  W.  S.,  Ger.  inventor  in 
London.  Sigismund,  1368-1437,  Ger.  emperor 
and  king  of  Hungary.  Sigismund  I.,  1466- 
1548,  king  of  Poland;  II.,  1518-72.  Sigoubney, 
Mrs.  Lydia  Howard  Huntley,  1791-1865,  Am. 
poetess.  Silliman,  Benjamin,  1789-1864,  Am. 
naturalist.  Simeon  Stylites,  390  ?-459,  Syrian 
ascetic;  lived  for  forty-six  years  on  the  tops  of 
pillars.  Simeoni,  Giovanni,  1816-92.  prefect  of 
Propaganda.  Simon,  Jules,  1814-....,  Fr. 
statesman.  Sixtus  I.,  pope  from  117  to  128; 
II.,  257-58,  martyr;  III.,  431-40;  IV.,  1471- 
84;  V.  (Felice  Peretti),  1585-90.  Skobeleff, 
Michael,  1843-82,  Russian  general.  Slick,  Sam, 
see  Haliburton.  Slocum,  Henry  Wadsworth, 
1827- . . . . , Am.  general.  Smiles,  Samuel,  1816- 
. . . . , Scot,  author.  Smith,  Adam,  1723-90,  Scot, 
political  economist.  Smith,  Gerrit,  1797-1874, 
Am.  philanthropist.  Smith,  Hoke,  1855- . . . ., 
secretary  of  the  interior.  Smith,  Horace 
(1780?-1849)  and  James  (1775-1839),  Eng. 
poets  and  humorists;  brothers.  Smith,  John, 
Captain,  1579-1631,  Eng.  explorer;  founder  of 
Virginia.  Smith,  Joseph,  1805-44,  founder  of 
the  Mormon  church.  Smith,  Seba  (Maj.  Jack 
Downing),  1792-1868,  Am.  author.  Smith, 
Sydney,  1771-1845,  Eng.  divine  and  essayist. 


140 


A DICTIONARY  OF  BIOGRAPHY 


Smollett,  Tobias  George,  1721-71,  Scot,  novel- 
ist. Sobieski,  John,  1629-96,  king  of  Poland 
and  patriot;  defeated  the  Turks,  and  raised  the 
siege  of  Vienna.  Socrates,  470  ?-399  B.C.,  Gr. 
philosopher  of  ethics;  teacher  of  Plato.  Soli- 
man  II.  (the  Magnificent),  1494-1566,  sultan  of 
Turkey;  conquered  Persia  and  part  of  Hun- 
gary. Solomon  (the  Wise),  1033?-975?  B.C., 
king  of  Israel.  Solon,  638-558  ? B.C.,  Athenian 
law-giver  and  poet.  Somers,  John,  Baron, 
1650-1716,  Eng.  jurist  and  statesman.  Sontag, 
Henriette,  Countess  Bossi,  1806-54,  Ger.  vocal- 
ist. Sophocles,  495-405  B.C.,  Gr.  tragic  poet. 
Sothern,  Edward  Askew,  1830-81,  Am.  come- 
dian. Soult,  Nicholas  Jean  de  Dieu,  1769- 
1851,  Fr.  marshal.  Southey,  Robert,  1774- 
1843,  Eng.  poet-laureate.  Southworth,  Emma 
D.  E.  (Nevitt),  1818-....,  Am.  novelist. 
Sparks,  Jared,  1789-1866,  Am.  historian. 
Spartacus,  . . . .-71  B.C.,  Thracian  gladiator  in 
Rome;  inaugurated  Servile  war.  Speke,  John 
Hanning,  1827-64,  Eng.  explorer  in  Africa. 
Spencer,  Herbert,  1820- . . . . , Eng.  philosopher. 
Spenser,  Edmund,  1553-99,  Eng.  poet.  Spin- 
ner, Francis  E.,  1802-90,  treasurer  of  the  U.  S. 
Spinoza,  Benedict,  1632-77,  Dutch  Jewish  phil- 
osopher and  pantheist.  Spurgeon,  Charles  Had- 
don,  1834-92,  Eng.  pulpit-orator.  Spurzheim, 
Johann  Caspar,  1776-1832,  Ger.  phrenologist. 
Stael- Holstein,  Anne  Louise  Germaine,  Bar- 
onne  de  (Mme.  de  Stael),  1766-1817,  Fr. 
authoress.  Standish,  Miles,  1584-1656,  captain 
of  Plymouth  colony.  Stanford,  Leland,  1824- 
93,  Am.  lawyer  and  philanthropist.  Stan- 
hope, Philip  Henry,  Earl  of,  1805-75,  Eng. 
historian.  Stanley,  Arthur  Penrhyn  (Dean 
Stanley),  1815-81,  Eng.  divine  and  author; 
dean  of  Westminster  Abbey.  Stanley,  Henry 
Morton  (John  Rowlands),  1840-....,  Am. 
explorer  in  Africa;  born  in  Wales.  Stanton, 
Edwin  McMasters,  1814-69,  Am.  statesman; 
secretary  of  war  in  President  Lincoln’s  cabinet. 
Stanton,  Elizabeth  Cady,  1816-....,  Am. 
“woman’s  rights”  advocate.  Stark,  John, 
1728-1822,  Am.  Revolutionary  general.  Sted- 
man,  Edmund  Clarence,  1833- . . . . , Am.  poet. 
Steele,  Sir  Richard,  1671-1729,  Br.  essayist 
and  dramatist.  Stein,  Heinrich  Friedrich  Karl 
von,  Baron,  1757-1831,  Prussian  statesman. 
Stephen,  Saint,  stoned  36?,  first  Christian 
martyr.  Stephen  I.,  pope,  253-7;  II.,  752; 
III.,  752-7;  IV.,  768-72;  V.,  816;  VI.,  885-91; 
VII.,  896-7;  VIII.,  928-30;  IX.,  939-42;  X., 
1057-8.  Stephen  I.  (Saint),  979-1038,  king  of 
Hungary.  Stephen,  1105-54,  king  of  England. 
Stephens,  Alexander  Hamilton,  1812-83,  Am. 
statesman  and  writer;  the  “Nestor  of  the  Confed- 
eracy;” born  in  Georgia;  admitted  to  the  bar, 
1835;  Congress,  1843;  opposed  the  secession  of 
his  State;  vice-president  of  the  Confederate 


States ; elected  to  the  U.  S.  Senate  from  Georgia, 
but  not  permitted  to  take  his  seat ; member  of  the 
House  of  Representatives,  however,  from  1874 
until  his  death.  Stephenson,  George,  1781- 
1848,  Eng.  engineer;  inventor  Of  the  locomotive 
engine.  Stephenson,  Robert,  1803-59,  son  of 
G.  S.,  Eng.  engineer;  inventor  of  tubular  bridge. 
Sterling,  John,  1806-44,  Br.  essayist.  Sterne, 
Laurence,  Rev.,  1713-68,  Ir.  humorous  writer. 
Steuben,  Frederick  William  Augustus  von, 
Baron,  1730-94,  Ger.-Am.  general  in  the  Revo- 
lutionary war.  Stevens,  Thaddeus,  1793-1868, 
Am.  abolitionist.  Stevenson,  Adlai  E.,  1835- 
. . . . , vice-president.  Stevenson,  Robert  Louis, 
1850- . ...,  Scot,  author.  Stewart,  Alexander 
Turney,  1802-76,  Am.  merchant.  Stewart, 
Balfour,  1828- . . . .,  Scot,  physicist.  Stockton, 
Francis  Richard,  1834- . . . . , Am.  story- writer. 
Stoddard,  Richard  Henry,  1825- . . . . , Am.  poet. 
Stone,  Lucy,  1818-93,  Am.  “woman’s  rights” 
advocate.  Story,  Joseph,  1779-1845,  Am.  jurist. 
Story,  William  Wetmore,  1819-....,  Am. 
sculptor.  Stowe,  Mrs.  Harriet  Elizabeth 
Beecher,  1812-....,  Am.  authoress.  Strabo, 
54  B.C.-24  A.D.,  Gr.  geographer.  Stradella, 
Alessandro,  1645-78,  It.  composer.  Stradivari, 
Antonio,  1670-1735,  It.  violin-maker.  Straf- 
ford, Thomas  Wentworth,  Earl  of,  1593- 
1641,  Eng.  statesman;  beheaded.  Strakosch, 
Max,  18 . . -92,  impresario.  Strauss,  Johann, 
1804-49,  Ger.  composer.  Strauss,  Johann, 
1825- . . . . , son  of  preceding,  Ger.  composer. 
Strickland,  Agnes,  1806-74,  Eng.  authoress. 
Stuart,  Gilbert  C.,  1756-1828,  Am.  portrait 
painter.  Stuyvesant,  Peter,  1602-82,  last  Dutch 
governor  of  New  Netherland  (New  York).  Sue, 
Marie  Joseph  Eugene,  1804-57,  Fr.  novelist. 
Sulla  (or  Sylla),  Lucius  Cornelius,  138-78 
B.C.,  Rom.  statesman  and  general.  Sullivan, 
Arthur  Seymour,  Sir,  1844- . . . . , Eng.  com- 
poser. Sumner,  Charles,  1811-74,  Am.  states- 
man. Surrey,  Henry  Howard,  Earl  of,  1516  ?- 
47,  Eng.  poet.  Suwarow,  Alexander  Vasilie- 
vitch,  1729-74,  Rus.  general.  Swedenborg, 
Emanuel,  1688-1772,  Sw.  theosophist;  in  his 
theosophy  the  central  point  is  the  correspond- 
ence of  the  natural  and  the  supernatural. 
Swift,  Jonathan,  1667-1745,  Ir.  divine  and 
satirist.  Swinburne,  Algernon  Charles,  1837- 
. . . . , Eng.  poet.  Swinton,  William,  1833- . . . . , 
Scot,  author  in  America.  Sylvester  I.  (Saint), 
pope,  314-35;  II.,  999-1003;  III.  (anti-pope), 
1013. 

TACITUS,  Caius  Cornelius,  55  ?-118?,  Rom. 

historian;  to  him  we  owe  nearly  all 
our  knowledge  of  the  early  Britains  and  the 
Germans.  Taglioni,  Marie,  Countess  des 
Voisins,  1804-84,  Sw.  opera  dancer.  Taine, 
Hippolyte  Adolphe,  1828-93,  Fr.  author. 


A DICTIONARY  OF  BIOGRAPHY 


141 


Talbot,  William  Henry  Fox,  1800-77,  Eng. 
author  and  discoverer  of  photography.  Tal- 
foued,  Sir  Thomas  Noon,  1795-1854,  Eog. 
author.  Talleyeand-Peeigoed,  Charles  Mau- 
rice de,  Prince  of  Benevento,  1754-1838,  Fr. 
diplomatist.  Talmage,  Thomas  Dewitt,  1832- 
. . . . , Am.  clergyman.  Tameelane  (or  Timour), 
1336-1405,  Asiatic  conqueror.  Tanceed,  1078- 
1112,  Norman  leader  in  the  first  Crusade. 
Taney,  Roger  Brooke,  1777-1864,  Am.  jurist. 
Tannahill,  Robert,  1774-1810,  Scot.  poet. 
Taequinius  Supeebus  (Lucius  Tarquinius), 
....-495  B.C.,  last  king  of  Rome.  Tasman, 
Abel  Janssen,  1600  ?-45,  Dutch  navigator. 
Tasso,  Torquato,  1544-95,  It.  poet.  Tauchnitz, 
Christian  Bernhard,  Baron,  1816-....,  Ger. 
publisher.  Tayloe,  Bayard,  1825-78,  Am. 
traveler,  novelist,  poet  and  journalist.  Tayloe, 
Jeremy,  1613-67,  Eng.  bishop  and  author. 
Tayloe,  Thomas  (the  Platonist),  1758-1835, 
Eng.  scholar.  Tayloe,  Tom,  1817-80,  Eng. 
dramatist.  Tayloe,  Zachary,  1784-1850,  Am. 
general  and  statesman ; twelfth  president ; born 
in  Virginia;  entered  the  army  in  1808;  served 
in  Seminole  and  Black  Hawk  wars;  major- 
general  in  Mexican  war,  and  won  the  battles  of 
Resaca  de  la  Palma  and  Buena  Vista;  elected 
president  by  the  Whigs  in  1848.  Tecumseh, 
1770-1813,  chief  of  the  Shawnee  Indians; 
defeated  by  Harrison  at  Tippecanoe;  killed  in 
the  battle  of  the  Thames.  Tell,  Wilhelm,  fl. 
1305,  legendary  Swiss  hero.  Teniebs,  David 
(the-Younger),  1610-90,  Flem.  painter.  Ten- 
nyson, Alfred,  Baron,  1809-92,  Eng.  poet- 
laureate.  Teeence  (P.  Terentius  Afer),  195?- 
160?  B.C.,  Rom.  comic  poet.  Teepandee,  fl. 
675  B.C.,  Gr.  musician.  Tebby,  Alfred  Howe, 
1827-90,  Am.  general.  Teeby,  Ellen  Alice, 
1848- . . . . , Eng.  actress.  Teetullian,  150  ?- 
230?,  Latin  father  of  the  church.  Tesla, 
Nikola,  1857- . ...,  Austrian  electrician;  born 
in  Montenegro;  came  to  America,  1881,  to  study 
under  Edison;  his  recent  experiments  and  dis- 
coveries have  led  the  scientific  world  to  believe 
that  a new  volume  of  electricity  is  about  to 
be  opened;  it  is  believed  that  he  will  yet 
produce  light  by  vibration  purely  and  electrical 
disturbance  without  the  dynamo.  Tetzel, 
Johann,  1460?-1519,  Ger.  monk;  vender  of 
indulgences.  Tewfik  Pasha,  1852- . . . .,  khe- 
dive  of  Egypt.  Thackebay,  William  Make- 
peace, 1811-63,  Eng.  novelist.  Thalbeeg,  Sig- 
ismond,  1812-71,  Swiss  pianist.  Thales,  635?- 
546  B.C.,  Gr.  sage  and  philosopher.  Thaxtee, 
Celia,  1836- . . . . , Am.  poet.  Themistocles, 
514?-449?  B.C.,  Athenian  general  and  states- 
man. Theoceitus,  fl.  275?,  Gr.  pastoral  poet. 
Theodoba,  ....  -548,  empress  of  the  East ; wife 
of  Justinian.  Theodoee,  1818  ?-68,  king  of 
Abyssinia.  Theodoeic  (the  Great),  455-526, 


king  of  the  Ostrogoths.  Theodosius,  Flavius 
(the  Great),  346?-395,  Rom.  emperor.  Theo- 
pheastus,  372?-287?  B.C.,  Gr.  philosopher  and 
moralist.  Thieeey,  Jacques  N.  Augustin,  1795- 
1836,  Fr.  historian.  Thiees,  Louis  Adolphe, 
1797-1877,  Fr.  statesman  and  historian.  Thomas, 
George  H.,  1816-70,  Am.  Federal  general;  won 
the  battles  of  Chickamauga  and  Nashville. 
Thomas,  Theodore,  1838- . . . . , Am.  musical 
director;  born  in  Hanover.  Thomson,  James, 
1700-48,  Scot.  poet.  Thoeeau,  Henry  D.,  1817- 
62,  Am.  author.  Thoewaldsen,  Albert  D., 
177 0-1844, '"Danish  sculptor.  Thucydides,  47 0- 
400  B.C.,  greatest  of  Greek  historians.  Tibee- 
ius,  42  B.C.-37  A.D.,  Rom.  emperor.  Tilden, 
Samuel  Jones,  1814-86,  Am.  statesman;  gov- 
ernor of  New  York ; Democratic  candidate  for 
presidency,  1876.  Tillman,  B.  R.,  1847- . . . ., 
governor  of  S.  C.  Tilly,  Johann  Tzerklas  von, 
Count,  1559-1632,  Ger.  general  in  Thirty  Years’ 
War;  fell  at  the  battle  of  the  Lech.  Timoleon, 
395-37  B.C.,  Corinthian  general.  Tindal, 
Matthew,  1657?-1733,  Eng.  theological  writer. 
Tintoeetto,  II  (Giacomo  Robusti),  1512-94, 
It.  painter.  Titcomb,  Timothy,  pen  name  of 
J.  G.  Holland.  Titian  (Tiziano  Vecellio),  1477- 
1576,  the  greatest  of  Venetian  painters.  Titiens 
(or  Titjens),  Therese,  1834-77,  Ger.  vocalist. 
Titus,  40-81,  Rom.  emperor.  Tobin,  John, 
1770-1804,  Eng.  dramatist.  Tocqueville, 
Alexis  Charles  Henri  Clerel  de,  1805-59,  Fr. 
statesman  and  author.  Todleben,  Franz 
Eduard,  1818-84,  Russian  general.  Tolstoi, 
Count  Lyof,  . . . . - . . . . , Russian  novelist  and 
reformer.  Tone,  Theobald  Wolfe,  1763-98,  Ir. 
patriot ; founder  of  the  United  Irishmen. 
Tooke,  John  Horne,  1736-1812,  Eng.  philolo- 
gist and  radical.  Toequemada,  Tomas  de, 
1420-98,  Sp.  Dominican  monk;  inquisitor- 
general.  Tobeicelli,  Evangelista,  1608-47,  It. 
physicist.  Toussaint  l’Ouveetuee,  Francois 
Dominique,  1743-1803,  negro  leader  of  the 
Haytian  rebellion.  Teajan,  52-117,  Rom. 
emperor.  Tbenchaed,  Asa,  pen  name  of  Henry 
Watterson.  Teollope,  Anthony,  1815-83,  Eng. 
novelist.  Teomp,  Martin  Harpertzoon  van, 
1597-1653,  Dutch  admiral.  Teomp,  Cornelis 
van,  1629-91,  Dutch  admiral.  Teowbeidge, 
John  Townsend,  1827- . ...,  Am.  novelist  and 
poet.  Teumbull,  John,  1750-1831,  Am.  poet 
and  satirist.  Teumbull,  John,  1756-1843,  Am. 
painter.  Teumbull,  Jonathan,  1740-1809,  Am. 
statesman.  Tuppee,  Martin  Farquhar,  1810- 
89,  Eng.  poet  and  author.  Tubenne,  Henri  de 
la  Tour  d’ Auvergne,  Vicomte  de,  1611-75,  Fr. 
general.  Tubgenef,  Ivan  Sergyevich,  1818-83, 
Russian  novelist.  Tubneb,  Joseph  Mallord 
William,  1775-1851,  Eng.  landscape  painter. 
Tuepin,  Dick,  1711-39,  Eng.  highwayman. 
Tweed,  William  Marcy  (Boss  Tweed),  1823-78, 


142 


A DICTIONARY  OF  BIOGRAPHY 


Am.  politician  and  embezzler;  mayor  of  New 
York  city.  Tylek,  John,  1790-1862,  tenth 
president  of  the  United  States;  born  in  Va.; 
practiced  law;  Congress,  1816-21;  governor  of 
Virginia,  1825;  senator,  1827;  sympathized 
with  the  nullifiers  and  opposed  Jackson  ; 
resigned,  1836 ; elected  vice-president  on  Whig 
ticket,  1840;  succeeded  Harrison  in  1841. 
Tyler,  Wat,  . . ..-1381,  Eng.  rebel;  leader  of 
rebellion  against  capitation  tax.  Tyndall,  John 
1820-1893,  Ir.  scientist. 

HLAND,  Johann  Ludwig,  1787-1862,  Ger. 
lyric  poet.  Ulloa,  Antonio  de,  1716-95, 
Sp.  mathematician  and  naval  officer;  governor 
of  Louisiana.  Ulphilas  (or  Ulfilas),  313-83, 
the  apostle  of  the  Goths;  translated  the  Scrip- 
tures into  Gothic.  Ulpianus,  Domitius, 

228,  Rom.  jurist.  Unger,  Johann  Friedrich, 
1750-1813,  Ger.  printer  and  engraver.  Urban  I., 
pope,  223-30,  martyr;  II.,  1088-99,  organized 
the  first  crusade;  III.,  1184-7;  IV.,  1261-4; 
V.,  1362-70;  VI.,  1378-89;  VII.,  1500;  VIII., 
1623-44.  Ure,  Andrew,  1778-1857,  Scot, 
chemist  and  physician.  Urqtjhart,  David, 
1805-77,  Scot,  writer  and  politician.  Ussher, 
James,  1580-1656,  Ir.  prelate  and  scholar. 

VALENS,  Flavius,  328?-78,  emperor  of  the 
East.  V ALENTiNiANus  I.  (Flavius),  321- 
75,  Rom.  emperor;  II.  (Flavius),  371-93;  III. 
(Placidius),  419-55.  Valerian  (Publius 
LuciniusValerianus),  . . . . -268  ?,  Rom.  emperor. 
Van  Buren,  Martin,  1782-1862,  eighth  presi- 
dent of  the  United  States;  enrolled  at  the  bar 
in  New  York  in  1803,  and  elected  to  the  State 
Senate;  state  attorney- general,  1815;  leader  of 
the  “Albany  Regency;”  U.  S.  senator,  1821; 
governor,  1828;  secretary  of  state,  1829-31; 
vice-president,  1833-7;  president,  1837-41. 
Vancouver,  George,  1758  ?-98,  Eng.  navigator. 
Vanderbilt,  Cornelius,  1794-1877,  Am.  capi- 
talist. Vandyke  (or  Van  Dyck),  Sir  Anthony, 
1599-1641,  Flemish  painter;  resided  in  England 
for  several  years  before  his  death,  where  he 
became  the  most  popular  artist  of  his  time. 
Vane,  Sir  Henry,  1612-62,  Eng.  republican 
statesman.  Vanloo,  Charles  Andre,  1705-65, 
Fr.  painter.  Vanloo,  Jean  Baptiste,  1684- 
1745,  Fr.  painter.  Van  Rensselaer,  Stephen 
(the  Patroon),  1764-1839,  Am.  statesman  and 
landholder.  Varus,  Publius  Quintilius,  fl.  7, 
Rom.  general ; defeated  by  Arminius.  Vassar, 
Matthew,  1792-1868,  founder  of  Vassar  College. 
Vaijban,  Sebastien  le  Prestre,  Seigneur  de, 
1633-1707,  Fr.  military  engineer.  Veddeb, 
Elihu,  1836- . . . . , Am.  artist.  Velasquez,  Don 
Diego  Rodriguez  de  Silva  y,  1599-1660,  Sp. 
painter.  Velde,  Willem  van  der  (the  Elder), 
1610-93,  Dutch  marine  painter.  Velde,  Willem 
van  der  (the  Younger),  1633-1707,  Dutch 


marine  painter.  Vendome,  Louis  Joseph,  Due 
de,  1654-1712,  Fr.  general.  Vebbceckhoven, 
Eugene  Joseph,  1799-1881,  Belgian  painter. 
Verdi,  Giuseppe,  1814-....,  It.  composer. 
Verne,  Jules,  1828- . . . .,  Fr.  author.  Vernet, 
Antoine  Charles  Horace,  1758-1836,  Fr.  painter. 
Vernon,  Edward,  1684-1757,  Eng.  admiral. 
Vespasianus,  Titus  Flavius,  9-79,  Rom.  emperor. 
Vespucci,  Amerigo  (Americus  Vespucius), 

1451- 1512,  It.  navigator  and  astronomer. 
Viaud,  J ean  ( “ Pierre  Loti  ” ),  1850- . . . . , Fr. 
writer.  Victor,  Claude  Perrin,  Duke  of 
Belluno,  1764-1841,  Fr.  marshal.  Victor  I., 
pope,  185-198;  II.,  1055-7;  III.,  1086-7;  IV. 
(anti-pope),  recognized  by  Frederick  I.  in 
1159,  died  1164.  Victor  Emmanuel  I.,  1759- 
1824,  king  of  Sardinia;  II.,  1820-78,  first  king 
of  Italy;  restored  Italian  unity.  Victoria 
(Victoria  Alexandrina),  1819-....,  queen  of 
Great  Britain  and  empress  of  India.  Vidocq, 
Eugene  Francois,  1775-1850,  Fr.  detective. 

Villard,  Henry,  1835- , Ger. -Am.  financier. 

Villars,  Claude  Louis  Hector  de,  Due,  1653- 
1734,  Fr.  general.  Vincent  de  Paul,  Saint, 
1576-1660,  Fr.  priest  and  reformer.  Vincent, 
John  Heyl,  1832- . . . . , Am.  Methodist  Ep. 
bishop  and  educator.  Vinci,  Leonardo  da, 

1452- 1519,  Florentine  painter.  Virchow, 
Rudolf,  1821-....,  Ger.  pathologist.  Virgil 
(or  Vergil),  (Publius  Virgilius  Maro),  70-19 
B.C.,  Latin  poet.  Volta,  Alessandro,  1745- 
1827,  It.  inventor  of  voltaic  pile.  Voltaire, 
Francois  Marie  Arouet  de,  1694-1778,  Fr. 
author,  poet,  wit,  dramatist,  historian,  philoso- 
pher and  skeptic,  and  the  greatest  critic  of 
modern  times ; the  son  of  a notary ; imprisoned 
in  the  Bastile  in  1716  on  an  unfounded 
suspicion  of  being  the  author  of  a libel  on  the 
regent,  and  there  produced  “ GEdipe  ” and  wrote 
part  of  the  “Henriade;”  in  England,  1726-9, 
passing  much  time  in  the  society  of  Bclingbroke; 
passed  the  years  1750-3  with  Frederick  the 
Great.  Voobhees,  Daniel  W.,  1827- . . . .,  Am. 
orator  and  statesman.  Vortigern,  ....  -485, 
king  of  the  Britons. 

W ADDINGTON,  William  Henry,  1826- 
. . . . , Fr.  statesman  and  archaeologist,  of 
Eng.  descent.  Wagner,  Richard,  1813-83, 
Ger.  composer,  poet  and  critic.  Waite.  Davis 
H.,  1825- . . . . , governor  of  Colorado.  Waite, 
Morrison  Remich,  1816-88,  Am.  chief  justice. 
Waldemar  I.  (the  Great),  1131-81,  king  of 
Denmark.  Walker,  John,  1732-1807,  Eng. 
lexicographer.  Wallace,  Sir  William,  1270?- 
1305,  Scot,  general  and  patriot;  defeated  by 
Edward  I.  of  England;  betrayed  and  executed. 
Wallace,  William  Vincent,  1815-65,  Ir.  com- 
poser. Wallenstein,  Albrecht  Wenzel  Euse- 
bius von,  Count,  1583-1634,  Austrian  general; 


A DICTIONARY  OF  BIOGRAPHY 


143 


hero  of  one  of  Schiller’s  drama;  entered  the 
imperial  army  at  the  beginning  of  the  Thirty 
Years’  war;  raised  an  army  at  his  own  expense 
in  1625,  invading  Denmark;  banished  from 
court  by  Emperor  Ferdinand,  but  recalled  on 
the  death  of  Marshal  Tilly ; defeated  by  Gustavus 
Adolphus  at  Lutzen  in  1632,  but  gained  several 
victories  in  Silesia;  again  lost  the  emperor’s 
favor,  being  charged  with  aspirations  to  the 
throne  of  Bohemia,  was  deprived  of  his  com- 
mand and  assassinated.  Walpole,  Horace, 
Earl  of  Oxford,  1717-97,  Eng.  author  and  wit. 
WaLTIIER  VON  DER  VoGELWEIDE,  1170?-1230?, 
greatest  of  Ger.  minnesingers.  Walton,  Izaak, 
1593-1683,  Eng.  writer;  “The  Complete 
Angler.”  Warbeck,  Perkin,  ....-1490,  Eng. 
pretender;  hanged.  Ward,  Artemas,  1727- 
80,  Am.  general.  Ward,  Artemus,  see  Browne. 
Warner,  Charles  Dudley,  1829- . . . . , Am. 
humorist.  Warner,  Susan  (Elizabeth  Weth- 
erell),  1818-85,  Am.  authoress.  Warren, 
Joseph,  1741-75,  Am.  physician;  Revolutionary 
general  and  patriot;  fell  at  Bunker  Hill. 
Warren,  Samuel,  1807-77,  Eng.  author.  War- 
wick, Richard  Neville,  Earl  of  (the  king- 
maker), 1420 ?-71,  Eng.  warrior;  set  up  and 
deposed  Edward  IV.  Washington,  George, 
1732-1799,  commander-in-chief  in  the  American 
Revolution  and  first  president  of  the  United 
States;  “the  father  of  his  country;”  born  in 
Virginia;  aide-de-camp  to  Braddock  in  the 
Indian  campaign  of  1755;  married  Martha 
Custis,  1759;  chosen  to  Congress,  1774;  ap- 
pointed commander-in-chief,  1775;  president, 
1789-97.  Watt,  James,  1736-1819,  Scot, 
engineer  and  inventor ; improved  and  completed 
the  steam-engine;  also  credited  with  the  dis- 
covery of  the  composition  of  water.  Watteau, 
Jean  Antoine,  1684-1721,  Fr.  painter.  Watter- 
son,  Henry,  1840- . . . . , Am.  journalist.  Watts, 
Isaac,  1674-1748,  Eng.  Dissenting  minister 
and  sacred  poet.  Wayne,  Anthony,  1745-96, 
Am.  Revolutionary  general.  Weber,  Karl 
Maria  Friedrich  Ernst  von,  Baron,  1786-1826, 
Ger.  composer.  Webster,  Daniel,  1782-1852, 
Am.  lawyer,  orator  and  statesman;  “the  ex- 
pounder of  the  Constitution;”  born  in  N.  H. ; 
Congress,  1812-16,  1822-8;  Senate,  1828-41; 
secretary  of  state;  re-entered  Senate  in  1844; 
again  became  secretary  of  state  in  1850; 
nominated  for  the  presidency  in  1834,  but 
defeated;  candidate  for  the  Whig  nomination  in 
1848,  but  defeated  by  Taylor,  whom  he  sup- 
ported; Webster’s  reply  to  Hayne,  of  South 
Carolina,  is  considered  the  greatest  speech  ever 
made  in  Congress.  Webster,  Noah,  1758- 
1843,  Am.  lexicographer.  Wedgwood,  Josiah, 
1730-95,  Eng.  potter.  Weed,  Thnrlow,  1797- 
1883,  Am.  journalist.  Wellington,  Arthur 
Wellesley,  first  Duke  of,  1769-1852,  greatest  of 


Br.  generals;  gained  great  distinction  in  India, 
in  the  war  against  the  Mahrattas;  major- 
general,  1802;  Farliament,  1805;  secretary  for 
Ireland,  1807;  defeated  the  Danes  at  Kioge, 
and  was  given  command  of  an  army  sent  to 
Spain  against  the  French,  1808;  triumphantly 
entered  Madrid,  1812;  defeated  Jourdan  and 
Soult,  1813;  invaded  France  and  gained  numer- 
ous victories;  defeated  Napoleon  at  Waterloo, 
1815;  was  afterward  prime  minister  and 
minister  of  foreign  affairs.  Wells,  Horace, 
1815-48,  Am.  dentist.  (Anaesthesia.)  Wells, 
Samuel  Roberts,  1820-75,  Am.  phrenologist. 
Wenceslaus  (or  Wenzel),  1361-1419,  emperor 
of  Germany  and  king  of  Bohemia.  Wesley. 
Charles,  1708:88,  Eng.  Methodist  divine  and 
hymn-waiter.  Wesley,  John,  1703-91,  brother 
of  C.  W. ; Eng.  founder  of  Methodism,  “the 
religion  of  feeling.”  West,  Benjamin,  1738- 
1820,  Am.  painter  in  England.  Wharton, 
Francis,  1820-89,  Am.  jurist  and  theologian. 
Wharton,  Henry,  1664-95,  Eng.  ecclesiastical 
writer.  Whately,  Richard,  1787-1863,  Ir. 
prelate  and  author.  Wheeler,  Wibiam  Almon, 
1819-87,  Am.  statesman;  vice-president.  Whis- 
tler, James  Abbott  MacNeal,  1834- . . . .,  Am. 
artist  in  England.  White,  Andrew  Dickson, 
1832- . . . . , Am.  scholar.  White,  Henry  Kirke, 
1785-1806,  Eng.  religious  poet.  White, 
Joseph  Blanco,  1775-1841,  Eng.  author.  White, 
Richard  Grant,  1822-85,  Am.  author.  White- 
field,  George,  1714-70,  Eng.  preacher;  founder 
of  Calvinistic  Methodists.  Whitman,  Walt, 
1819-92,  Am.  poet.  Whitney,  Eli,  1765-1825, 
Am.  inventor  of  the  cotton-gin.  Whittier, 
John  Greenleaf,  1807-92,  Am.  poet;  member  of 
the  Society  of  Friends.  Wieland,  Christoph 
Martin,  1733-1813,  Ger.  poet.  Wilberforce, 
William,  1759-1833,  Eng.  philanthropist  and 
statesman;  secured  the  abolition  of  the  slave 
trade.  Wilcox,  Ella  Wheeler,  1845- . . . . , Am. 
authoress.  Willard,  Francis  Elizabeth,  1839- 
. . . . , Am.  temperance  reformer.  William  I. 
(the  Conqueror),  1027-87,  king  of  England; 
duke  of  Normandy;  conquered  England;  II. 
(Rufus),  1056-1100;  III.  (William  Henry  of 
Nassau,  prince  of  Orange),  1650-1702,  won 
battle  of  the  Boyne;  IV.,  1765-1837,  uncle  of 
Queen  Victoria.  William  I.,  1772-1843,  king 
of  the  Netherlands;  II.,  1792-1849;  III.,  1817- 
90.  William  I.,  1797-1888,  king  of  Prussia 

and  emperor  of  Germany;  II.,  1859- 

William  of  Nassau,  see  Orange.  Williams, 
Roger,  1599-1683,  Eng.  Puritan  minister; 
founder  of  Rhode  Island  colony;  born  in  Wales. 
Willis,  Nathaniel  Parker,  1806-67,  Am. 
journalist  and  poet.  Wilmot,  David,  1814-68, 
Am.  statesman.  (Wilmot  Proviso.)  Wilson, 
Alexander,  1766-1813,  Scot.-Am.  ornithologist. 
Wilson,  Henry  (original  name,  Jeremiah  Jones 


144 


A DICTIONARY  OF  BIOGRAPHY 


Colbath),  1812-75,  Am.  politician;  eighteenth 
vice-president.  Wilson,  John  (Christopher 
North),  1785-1854,  Scot,  writer.  Windom,  Wil- 
liam, 1828-91,  secretary  of  U.  S.  treasury.  Wise- 
man, Nicholas,  1802-65,  Eng.  cardinal.  Witte- 
kind,  ....  -807,  Saxon  warrior  ; conquered 
by  Charlemagne.  Wolcott,  John,  1738-1819, 
Eng.  satirist.  Wolfe,  Charles,  1791-1823,  Ir. 
poet.  Wolfe,  James,  1726-59,  Eng.  general; 
fell  at  Quebec.  Wolseley,  Garnet  Joseph,  Sir, 
1833-....,  Br.  general.  Wolsey,  Thomas, 
1471-1530,  Eng.  cardinal  and  statesman;  prime 
minister  of  Henry  VIII.;  deposed,  1529. 
Wood,  Mrs.  Henry,  1820-87,  Eng.  novelist. 
Woodworth,  Samuel,  1785-1842,  Am.  poet. 
Worcester,  Edward  Somerset,  Marquis  of, 
1601  ?-67,  Eng.  nobleman;  one  of  the  inventors 
of  the  steam-engine.  Worcester,  Joseph 
Emerson,  1734-1866,  Am.  lexicographer. 
Wordsworth,  William,  1770-1850,  Eng.  poet. 
Wrangel*  Karl  Gustaf  von,  Count,  1613-75, 
Sw.  general.  .Wrangell,  Ferdinand  Petrovitch 
von,  Baron,  1795?-1870,  Russian  explorer. 
Wren,  Sir  Christopher,  1632-1723,  Eng.  archi- 
tect. (St.  Paul’s  Cathedral,  London.)  Wright, 
Silas,  1795-1847,  Am.  statesman.  Wycherley, 
William,  1640?-1715,  Eng.  comedy  writer. 
Wycliffe  (or  Wickliffe),  John  de,  1324 ?-84, 
Eng.  reformer. 

XANTIPPE,  the  wife  of  Socrates,  notorious 
for  bad  temper,  but  credited  by  her 
husband  with  many  domestic  virtues.  Xavier, 
Francis,  Saint,  1506-52,  Sp.  Jesuit  missionary 
to  India  and  Japan.  Xenocrates,  396-14  B.C., 
Gr.  philosopher.  Xenophanes,  600?-500?  B.C., 
Gr.  philosopher.  Xenophon,  445?-355?  B.C., 
Athenian  historian  and  general.  Xeres, 
Francisco  de,  1504  ?-70,  Sp.  historian  with 
Pizarro.  Xerxes  (the  Great),  . . . .-465  B.C., 
king  of  Persia ; invaded  Greece,  but  defeated  at 
iSalamis.  Ximenes  de  Cisneros,  Francisco 
(Cardinal  Ximenes),  1436-1517,  Sp.  prelate  and 
statesman;  published  Polyglot  Bible.  Ximenes 
de  Quesada,  Gonzalo,  1495  ?-1546,  Sp.  explorer. 

YALE,  Elihu,  1648-1721,  patron  of  Yale 
College.  Yancey,  William  Lowndes,  1814- 
63,  Am.  politician.  Yonge,  Charlotte  Mary, 
1823- . . . . , Eng.  authoress.  York,  Edmund  Plan- 
tagenet,  first  Duke  of,  1341-1402,  founder  of 
the  house  of  York.  Young,  Arthur,  1741-1820, 
Eng.  agricultural  writer.  Young,  Arthur  H. 
(Art Young),  1866- . . . .,  Am. cartoonist.  Young, 
Brigham,  1801-77,  president  of  the  Mormon 
church.  Young,  Charles  Augustus,  1834- . . . . , 
Am.  astronomer.  Young,  Edward,  1684-1765, 
Eng.  poet.  Yves,  Saint,  1253-1303,  Fr.  monk 
and  jurist;  patron  of  lawyers, 


ZALEUCUS,  fl.  7th  century  B.C.,  Gr.  legis- 
lator and  reformer;  first  to  make  a written 
code  of  laws.  Zamojski,  John  Sarius,  1541- 
1605,  Polish  general,  statesman  and  scholar. 
Zarate,  Agostin  de,  1493?-1560,  Sp.  historian. 
Zechariah,  fl.  6th  century  B.C.,  Hebrew  pro- 
phet. Zelotti,  Battista,  1532-92,  It.  painter. 
Zeno  (orZenon),  355?-307?  B.C.,  Gr.  philoso- 
pher; founder  of  Stoic  school.  Zeno  (or  Zenon) 
of  Elea,  490- . . . . , Gr.  philosopher.  Zenobia, 
Septima,  ....-275,  queen  of  Palmyra.  Zeph- 
aniah,  Hebrew  prophet;  flourished  in  the  reign 
of  Josiah.  Zeuxis,  464?-396,  Gr.  painter.  Zim- 
merman, Johann  Georgvon,  1728-95,  Swiss  phys- 
ician and  philosopher.  Zinzendorf,  Nicolaus 
Ludwig  von,  Count,  1700-60,  Ger.  theologian. 
Ziska,  John,  of  Trocznow,  1360-1424,  Bohemian 
general  and  leader  of  the  Hussites.  Zoega, 
Georg,  1755-1809,  Danish  archaeologist.  Zola, 
Emile,  1840- . . . .,  Fr.  novelist.  Zollicoffer, 
Felix  K.,  1812-62,  Am.  general.  Zoroaster, 
fl.  500  B.C.,  Persian  philosopher  and  founder  of 
the  Magian  religion.  Zschokke,  Johann  Hein- 
rich Daniel,  1771-1848,  Ger.  author.  Zwtngli, 
Ulrich,  1484-1531,  Swiss  reformer;  killed  in 
battle. 

The  Suez  Canal  is  the  most  important  ship- 
ping enterprise  known  to  history.  It  enables 
two  ships  to  do  the  work  of  three  in  trading 
between  Europe  and  the  East.  From  London 
to  Bombay,  by  way  of  the  Cape,  is  10,595  miles; 
by  the  canal,  6,330.  It  cost  £17,000,000,  was 
begun  in  1856  and  finished  in  1869.  Its  length 
is  92  miles,  depth  26  feet;  the  tolls  average 
£800  per  vessel,  or  8 shillings  per  ton  of  net 
tonnage.  The  estimated  saving  to  commerce  is 
£5,000,000  a year.  In  1889  3,425  vessels  went 
through,  the  mean  time  of  passing  being  twenty- 
seven  hours.  Electric  lights  are  now  used  to 
enable  ships  to  pass  at  night  as  readily  as  in  the 
daytime. 

The  most  singular  ship  in  the  world  is  the 
Polyphemus,  of  the  British  navy.  It  is  simply 
a long  steel  tube,  deeply  buried  in  the  water, 
the  deck  rising  only  four  feet  above  the  sea.  It 
carries  no  masts  or  ^ils,  and  is  used  as  a ram 
and  torpedo  boat. 

One  towboat  on  the  Mississippi,  in  a good 
stage  of  water,  can  take  from  St.  Louis  to  New 
Orleans  a tow  carrying  10,000  tons  of  grain,  a 
quantity  that  would  require  fifty  railroad  trains 
of  ten  cars  each. 

It  has  been  calculated  that  the  salary  and 
expense  bills  of  the  traveling  salesmen  of  the 
United  States  in  a single  year  would  more  than 
pay  off  the  entire  national  debt. 


I 

History  at  a Glance 

HISTORICAL,  BIOGRAPHICAL  AND  STATISTICAL  DIAGRAMS,  SUGGESTING 
DATES,  NAMES  AND  EVENTS,  AND  DESIGNED  FOR  READY 
REFERENCE,  AND  TO  AID  THE  MEMORY 

Prehistoric  Times 

Sir  J.  Lubbock  distinguishes  four  prehistoric  ages,  as  follows  : 1.  The  Paleolithic  or  Early  Stone  Age.  2.  The’ 
Neolithic  or  Polished  Stone  Age.  3.  The  Bronze  Age.  4.  The  Iron  Age.  In  the  Stone  Age  man  knew  nothing  of 
pottery  or  agriculture  and  had  no  domestic  animals,  except  the  dog.  In  the  Bronze  Age  arms  and  cutting  instru- 
ments were  made  of  bronze.  In  the  Iron  Age  bronze  was  superseded  by  iron. 

B.C. 

FROM  THE  DELUGE  TO  THE  TIME  OF  CYRUS 

2350 

The  Deluge. 

2200  ( circa ).  Hia  dynasty  founded  in  China. 

1996.  Birth  of  Abraham.  1921.  Call  of  Abraham.  1896.  Isaac  born.  1837.  Jacob  and  Esau  born. 

1822.  Egyptian  alphabet  invented.  1729.  Joseph  sold  into  Egypt.  1706.  Jacob  removes  into  Egypt. 

1700.  Rameses,  King  of  Egypt.  1618.  Sesostris,  King  of  Egypt. 

1582.  Beginning  of  the  chronology  of  the  Arundelian  marbles,  brought  to  England  A.  D.  1627. 

1574.  Moses  born.  1571.  Aaron  born. 

1491.  The  Exodus.  The  Law  given  from  Sinai.  1451.  Moses  and  Aaron  die. 

1451.  Joshua  leads  the  Israelites  into  Canaan. 

The  Hebrews 

Egypt 

Assyria 

Greece*  etc. 

1300_ 

The  Pharaohs. 

_ _ 

45.  Gideon  conquers  the  Midianites. 

; 73.  Rise  of  the 
Assyrian  Empire. 
Semiramis. 

63.  Jason  and 
the  Argonauts. 

1200_ 

1100^ 

88.  Jephthah. 

’ 56.  Eli. 

36.  Samson  slays  the  Philistines. 
20.  Samuel. 

50.  Nebuchad- 
nezzar I. 
30.  Tiglath 

Pileser.  * 

94.  The  Trojan 
War. 

84.  Capture  of 
Troy. 

Chow  dynasty 
founded  in 
China. 

1000^ 

95.  Saul,  King. 

55.  David,  King. 

42.  The  Ark  removed  to  Jerusalem. 
23.  Revolt  of  Absalom. 

15.  Solomon,  King. 

12.  The  Temple  begun. 

82.  Cheops  builds 
the  great 
Pyramid. 

(J 

69.  Codrus  dies 
for  his  people. 
68.  Archons 
chosen. 

90.  Queen  of  Sheba  visits  Solomon. 
75.  Solomon  dies. 

Revolt  of  the  ten  tribes — two 
Kingdoms  formed  : 

78.  Shishak. 

71.  Invades 

Judea  and 
plunders 
the  Temple. 

1 

Jndali 

Israel 

900_ 

Rehoboam,  King. 
58.  Abijah. 

55.  Asa. 

04.  Jehoshaphat. 

' '.V- 

Jeroboam,  King. 
54.  Nadab. 

26.  Samaria  built. 
18.  Ahab  and 
Jezebel. 

\ 900.  Erection  of  the 
Northwest  Palace 
of  Nimroud. 

• 

800 

89.  Jehoram. 

88.  The  Philistines 
plunder  Jerusa- 
lem. 

78.  Joash. 

97.  Elijah  trans- 
lated. 

92.  Syrians  be- 
siege Samaria. 

84.  Jehu. 

40.  Jehoash  de- 
feats King  Ben- 
hadad  of  Syria. 

| 75.  Sardanapalus. 

70.  The  Assyrians 
' conquer 
Phoenicia. 

■ 

Homer. 

84.  Legislation  of 
Lycurgus  at 
Sparta. 

78.  Carthage 
founded  by 
Dido. 

II 


B.  C. 


700 


600 


500 


400 


Judali 


Israel 


Joel,  prophet. 

69.  Jotham. 

42.  Ahaz  pays  trib- 
ute to  Tiglath 
Pileser. 

41.  Pekah,  King  of 
Israel,  besieges 
Jerusalem ; 
120,000  of  his  men 
are  slain  in  one 
day. 

26.  Hezekiah. 

Isaiah. 

Nahum. 

10.  Sennacherib’s 
army  destroyed. 

97.  Manasseh. 

42.  Amon. 

41.  Josiah. 

Jeremiah. 

Habakkuk. 

6.  Jerusalem 
taken  by 
N ebuchadnezzar . 


98.  Jehoiachin. 

96.  Zedekiah. 

88.  J erusalem  des- 
troyed. 


Jonah. 

47.  Assyrians  in- 
vade Israel. 

30.  Hosea  pays 
tribute. 

21.  The  ten  tribes 
carried  into  cap- 
tivity. 


Assyria 


Egypt 


23.  Invades 
Phoenicia. 


17.  Sennacherib. 
Esarhadon,  King  of 

Babylonia 


6.  Nebuchadnezzar  the  Great  defeats 
Necho  of  Egypt,  invades  Judea  and 
takes  Jerusalem. 


79. 


Nebuchadnezzar  invades  Phoenicia. 

Takes  Tyre. 

Destroys  Nineveh. 


Ezekiel. 

Jews  carried  captive  to  Babylon. 

65.  Belshazzar. 

Cyrus,  the  Mede,  captures  Babylon  and  establishes  the 
Persian  Empire. 

36.  Cyrus  ends  captivity  of  the  Jews. 

29.  Death  of  Cyrus. 


11.  Sennacherib’s 
invasion. 


11.  Necho  II.  loses 
200,000  men  try- 
ing to  cut  canal 
to  Red  Sea. 

6.  Nebuchadnez- 
zar defeats 
Necho. 

94.  Apries,  King. 

79-72.  Conquered 
and  devasted  by 
Nebuchadnezzar. 


Amasis. 

Psammanit. 

25.  Conquest  by 
Cambyses,  son  of 
Cyrus. 


Greece,  Borne 


76.  Commencement 
of  Olympiads  — 
first  authentic 
date  in  Greek 
history. 

53.  Rome  founded 
by  Romulus. 

50.  Sabine  war  in 
Rome. 


24.  Code  of  Dracho 
Athens. 

16.  Tarquin  the 
Elder,  King  of 
Rome. 


94.  Solon  gives 
laws  at  Athens. 

78.  Servius  Tullius 
Rome. 


34.  Tarquin  the 
Proud. 


FROM  CYRUS  TO  ALEXANDER 


Persia 


21.  Darius  I. 

Zachariah,  prophet. 
Haggai. 

15.  Dedication  of  second 
temple  at  Jerusalem. 

8-6.  Conquest  of 
Thrace,  Pseonia  and 
Macedonia. 


94.  Darius  invades 
Greece. 

90.  Defeated  at 
Marathon. 

81.  Xerxes  invades 
Greece. 

79.  Returns  defeated. 

67.  Ezra  returns  to 
Jerusalem. 

65.  Artaxerxes  I. 

60.  Egypt  revolts. 

56.  Esther. 

55.  Jerusalem  rebuilt  by 
Nehemiah. 


Greece 


10.  The  Pisistratidae 
expelled  from  Athens. 
Republic. 

4.  Sardis  burned  by  the 
Greeks. 


1.  Battle  of  Cunaxa 
Cyrus  the  Youn, 
slain. 


u 


90.  Miltiades  defeats  the 
Persians  at  Marathon. 

80.  Leonidas  at  Ther- 
mopylae. Themistocles 
at  Salamis. 

Xerxes  destroys  Athens. 

80-50.  Anaxagoras 
teaches  philosophy. 

79.  Battles  of  Mycale 
and  Plataea ; Persians 
retreat. 

44.  Pericles  supreme. 

43.  The  Parthenon  built 
by  Phidias. 

31.  Peloponnesian  war. 

29.  Death  of  Pericles. 

Socrates. 

14.  Battle  of  Syracuse. 

13.  Athenians  invade 
Sicily. 


Macedonia 


8.  Subdued  by  Darius 
of  Persia. 


Rome 


10.  The  Tarquins  van- 
quished. 

Republic. 


1.  Dictators. 

93.  Tribunes  chosen. 
91.  Coriolanus  con- 
quered. 

89.  Besieges  Rome. 
88.  Retires  at  his 
mother’s  suit. 


58.  Cincinnatus  Dictator. 
51.  First  decemvirate. 

49.  Yirginius  kills  his 
daughter  to  save  her 
honor. 

40.  Famine  in 


Ill 


Persia 


Greece 


B.C. 


Artaxerxes  Mnemon. 

94.  Persians  and  Athe- 
nians in  battle  of 
Cnidus. 


5.  Darius  III.  (Codo- 
manus). 


95.  Corinthian  war. 


80.  Olinthian  war. 

78.  Theban  war  — 
Epaminondas,  Theban 
general. 


39.  War  with  Macedon. 


35.  Greeks  conquered  by 
Alexander  the  Great. 
Thebes  destroyed. 


Macedonia 


3.  Amyntas. 


58.  Philip  II. 

38.  Athenians  and 
Thebans  defeated 
at  Cheronea. 

36.  Murder  of  Philip. 
Accession  of  Alex- 
ander the  Great. 
34.  Battle  of  the 
Granicus. 


34.  Persia  invaded  and 

conquered  by  Alex-^BH  33.  Battle  of  Issue. 

ander  the  Great  of 

Capture  of  Damascus.  Siege  of  Tyre. 

32.  Alexander  captures  Tyre  and  conquers  Egypt.  Alexandria  founded. 
31.  Battle  of  Arbela  — subjugation  of  Persia. 

30.  Darius  assassinated. 

28.  Alexander  invades  India. 

24.  Alexander  dies  at  Babylon. 


Rome 


90.  Rome  burnt  by  the 
Gauls. 

Civil  war  between 
patricians  and  ple- 
beians. 

K Tribunes  abolished. 


40.  Samnian  war  begins, 

37.  War  with  Latins. 

35.  Surrender  of  Latium. 


32.  Treaty  with  Alex- 
ander. 


FROM  ALEXANDER  TO  AUGUSTUS 


Egypt 

Syria 

Greece 

Macedonia 

Rome 

22.  Ptolemy  I. 

23.  Seleucus  I. 

21,  Romans  de- 

1. Battle  of  Issue. 
Final  division  of 

feated  by  Pantius. 

Alexander’s  do- 
minions. 

Ptolemy  Lagus. 

i 99.  Athens  taken 

98.  Philip  IY. 

84.  Ptolemy  Phila- 

83.  Antiochus  I. 

v'  ~\J 

by  Demetrius. 

81.  War  with 

delphus. 

97.  Republic  re- 
established. 

Pyrrhus,  King  of 
Epirus. 

j 

88.  Lysimachus, 

80.  Pyrrhus 

! 87.  Birth  of  Ar- 

invades Italy. 

chimedes  (d.  212). 

King  of  Thrace, 

74.  Pyrrhus 

91.  Achaean  league. 

subjects  Mace- 
donia. 

defeated  at  Ben- 
eventum. 

79.  Irruption  of 

65.  Rome  supreme 

the  Gauls. 

over  all  Italy. 

46.  Ptolemy  Ever- 
getes. 

46.  Seleucus  I. 

51.  Achaean  league 
renewed. 

64.  First  Punic  war. 
56.  Defeat  of 
Carthaginians. 

55.  Regulus  capt’d 

Egyptians  conquer 

by  Carthaginians. 
41.  Catullus 

Syria. 

defeats 

Carthagini  ans. 

18.  Second  Punic 

26.  Reforms  of 
Cleomenes. 

war. 

Hannibal  defeats 

21.  Ptolemy  Philo- 
pater. 

23.  Antiochus 
the  Great. 

20.  Philip  Y. 

Romans  at 
Ticinus. 

17.  Hannibal  passes 

the  Apennines. 

16.  Battle  of  Cannae. 
11-5.  First  Mace- 

donian war. 

7.  Carthaginians 

defeated  at 

4.  Ptolemy 

Epiphanes. 

11.  War  with  Rome. 

Metaurus. 

3.  Scipio  carries 
war  into  Africa. 
2.  Hannibal 

i 

defeated. 

300 


200 


IV 


B.  €. 


100 


B.C. 


Egypt 


80.  Ptolemy 
Philometer. 


45.  Ptolemy 
Physcon. 


17.  Ptolemy 
Lathyrus. 


Ptolemy 

Alexander. 


>.  Berenice. 


48.  Murder  of 
Pompey. 

45.  Cleopatra. 


30.  Death  of 
Antony  and 
Cleopatra. 
Egypt  subdued 
by  Rome. 


Judea 


Syria 


Egyptians 
driven  out  by 
Antiochus 


65.  Antiochus 
defeated  by 
Judas. 


35.  JohnHyr- 
canus. 


6.  Aristobulus 
6.  Alexander 
Jannaus. 


Independ- 
ent. 


Greece 


30.  Antiochus 
VII. 

23.  Antiochus 
VIII. 
12.  Antiochus 
IX. 


78.  Alexandra, 
Queen. 

70.  Hyrcanus 
II. 

67.  Aristobulus 
II. 

63.  Jerusalem 
taken  by  the 
Romans. 


69.  Antiochus 
XIII. 

64.  Pompey 
makes  Syria 
a Roman 
province. 


91.  Sparta  joins 
the  league. 

88.  Laws  of 
Lycurgus 
abolished  by 
Philopomen. 


5.  Corinth 
taken  by 
Mummius. 


Macedonia 


99.  Second  war 
with  Rome. 

78.  Perseus. 

72.  Third  war 
with  Rome. 

68.  Battle  of 
Pydna. 

Macedonia 
made  a 
Roman  pro- 
vince. 


49.  Third  Punic  war. 
46.  Carthage  destroyed. 

34.  First  Servile  war. 

. Conquest  of  Spain. 


2.  Secom 


The  Social  war  in  Italy. 


88.  War  with  Pontus. 

Civil  war  — Marius  and  Sulla. 
73-72.  Victories  of  Lucullus. 

Second  conspiracy  of  Catiline— Cicero’s  orations. 
60.  First  triumvirate: 

Pompey,  Julius  Caesar,  Crassus. 


55.  Caesar  invades  Britain.  Crassus  killed  by  the  Parthians. 
51.  Gaul  subjugated. 


49.  Civil  war  between  Caesar  and  Pompey.  Caesar  dictator. 

48.  Battle  of  Pharsalia. 

45.  War  in  Spain.  Pompeians  defeated  at  Munda.  Caesar  dictator  for  life. 

44.  Caesar  assassinated.  Antony  master  of  Rome.  Corinth  and  Carthage  rebuilt. 
43.  Second  triumvirate — Octavius,  Antony,  Lepidus.  Cicero  put  to  death.  Ovid  bom. 
42.  Battle  of  Philippi.  Death  of  Brutus  and  Cassius. 

Triumvirs  masters  of  the  Roman  world. 

40.  Herod  made  King  of  the  Jews.  32.  War  between  Octavius  and  Antony. 

31.  Battle  of  Actium. 

Establishment  of  the  Roman  Empire. 

27.  Ceesar  Octavius,  Emperor,  under  the  title  of  Augustus. 

17 — 7.  Temple  of  Jerusalem  rebuilt  by  Herod. 

12.  Drusus  invades  Germany. 

4.  The  Advent  of  Christ  (according  to  Usher.) 


FROM  AUGUSTUS  TO  CHARLEMAGNE 


A.D. 


4 — 6.  Tiberius  in  Germany.  9.  Varus  and  his  legions  destroyed  by  the  Germans  under  Hermann. 

29.  The  Crucifixion  of  Jesus  Christ.  (Some  authorities  give  A.D.  33  as  the  date.) 

37.  Caligula.  41.  Claudius.  54.  Nero.  61.  Insurrection  of  the  Britons  under  Boadicea. 

64.  Rome  burned.  Christians  persecuted.  70.  Jerusalem  destroyed  by  Titus. 

79.  Pompeii  and  Herculaneum  destroyed  by  eruption  of  Vesuvius.  ' 


100  17.  Hadrian. 


30.  Birth  of  Galen. 

3.  Severus  captures  Byzantium. 


3.  Persecution  of  Christians. 


2.  Persecution  of  Christians.  9.  Severus  invades  Caledonia. 

36.  Persecution  of  Christians  renewed.  62-67.  Dreadful  pestilence. 

63.  The  Franks  invade  Gaul. 


31.  Persian  war. 


3.  Diocletian  persecutes  Christians.  06.  Constantine  the  Great.  11.  Edict  to  stop  persecutions, 
i.  Constantine  sole  emperor.  25.  Council  of  Nice.  26.  Arian  controversy. 

64.  Valentinian  and  Valens  joint  emperors.  Final  division  of  the  empii’e. 

u I m M 1 1 H — 1 1 , 


Y 

The  Western  Empire 

The  Eastern  Empire 

A.D. 

300 

93.  Honorius,  Emperor. 

94.  Theodosius  master  of  the  whole  Roman  world. 

95.  Death  of  Theodosius. 

76.  Valens  allows  the  Huns  to  settle  in  Thrace. 

78.  Co  istantinople  threatened  by  the  Goths. 

95.  Arcadius,  Emperor  of  the  East. 

The  Huns  invade  the  Eastern  provinces. 

400 

400.  The  Goths,  under  Alaric,  overrun  Italy. 

9.  Romans  driven  from  Spain. 

10.  Alaric  sacks  Rome. 

11.  Roman  legions  recalled  from  Britain. 

40.  Leo  I.  (the  Great),  Bishop  of  Rome. 

49.  Landing  of  Anglo-Saxons  in  Britain. 

52.  Attila  invades  Italy.  53.  Death  of  Attila. 

55.  Genseric  sacks  Rome. 

57.  Hengist  founds  the  kingdom  of  Kent 

••  Jil 

72.  The  Visigoths  conquer  Spain. 

76.  Odoacer,  King  of  Italy.  End  of  Western  Empire. 

...  - 

8.  Theodosius  II. 

28.  Nestor,  Patriarch  of  Constantinople. 

29.  Vandals,  under  Genseric,  invade  Africa. 

33.  Attila,  King  of  the  Huns. 

39.  The  Vandals  surprise  Carthage. 

47.  Attila  ravages  the  empire  and  exacts  tribute. 
60.  Marcian. 

65.  Great  fire  at  Constantinople. 

86.  The  Franks  in  Gaul. 

89.  The  Ostrogoths  in  Italy. 

500 

7.  Kingdom  of  the  Franks  founded  by  Clovis. 

2.  The  empire  ravaged  by  the  Persians. 

39.  Belisarius  in  Italy. 

29.  The  Justinian  code  published. 

52.  Ostrogoths  expelled  from  Italy. 

81.  The  Slavonians  in  Thrace. 

96.  The  Lombards  overrun  Italy. 

600 

28.  Dagobert,  King  of  France. 

56.  Clovis  II.,  King  of  France. 

62.  Lombards  defeat  Constans  II.  in  Italy. 
78.  Cadwallader,  last  King  of  the  Britons. 
97.  Anefesto,  Doge  of  Venice. 

12.  Mahomet  spreads  his  doctrines. 
14.  Persians  ravage  Syria  and  Palestine. 
22.  The  Hegira. 

! 40.  The  Saracens  invade  Egypt. 

73.  Siege  of  Constantinople. 

97.  Saracens  conquer  Northern  Africa. 

700 

11.  Saracens  invade  Spain. 

14.  Charles  Martel,  Duke  of  France. 

32.  Battle  of  Tours.  Saracens  defeated  by  the 
Franks  under  Charles  Martel. 

52.  Pepin  the  Short,  King  of  France. 

68.  Succeeded  by  his  sons,  Charlemagne  and 
Carloman. 

72-85.  Charlemagne  conquers  the  Saxons. 

74.  Charlemagne  conquers  the  Lombards. 

87.  The  Danes  in  England. 

91-96.  Charlemagne  establishes  the  margravate 
of  Austria. 

20.  The  Saracens  defeated  at  Constantinople. 
30.  Iconoclasts  burn  and  destroy  works  of  art. 

800 

800.  Charlemagne  crowned  Emperor  of  the  West 

^•aroun  al  Raschid,  Caliph  of  Arabia. 

VI. 

FROM  CHARLEMAGNE  TO  NAPOLEON 

A.  D. 

England 

France 

Germany 

Eastern  Empire 

800 

Tlie  Anglo-Saxons 

40.  Charles  the  Bald. 

51.  Pillaged  by 

Northmen. 

■ww  Jt*  -m* 

House  of  France 

11.  Bulgarians  defeat 

28.  Egbert,  King. 

71.  Alfred  the  Great. 

14.  Louis  the  Debon- 
naire  separates 
Germany  from 
France. 

the  Greek  Emperor. 

900 

24.  Athelstane. 

12.  Rollo,  Duke  of 

House  of  Saxony 

37.  Defeats  Danes, 

Normandy. 

18.  Henry  L (the 

Fowler). 

Scots,  etc. 

Capetian  Dynasty 

34.  Conquers  Huns, 

Danes,  Vandals, 

79.  Edward  the  Martyr 

87.  Hugh  Capet,  King. 

Bohemians. 

assassinated. 

62.  Otho  I.  crowned 

69.  John  Zimisces. 

96.  Paris  made  capital. 

Emperor  by  Pope. 

83.  Otho  IH. 

1000 

Ethelred. 

1000.  Robert  II. 

16.  Edmund. 

House  of  Bavaria 

The  Wanes 

2.  Henry  II.  (Saint.) 

17.  Canute  sole  ruler. 
34.  Canute  II. 

31.  Henry  I. 

II.  of  Franconia 

42.  Saxons  restored. 

22.  Conrad  II. 

54.  Schism  of  Greek 

Edward  the 

Confessor. 

60.  Philip  I. 

39.  Henry  III. 

Church 

66.  Battle  of  Hastings. 

The  Normans 

66.  Henry  IV. 

73.  War  with  Saracens. 

81.  Alexius  Comnenus. 

William  I.  (the 

Conqueror. ) 
87.  William  II. 

98.  War  with  England. 

77.  Henry  goes  to  Canossa 
and  submits  to  Pope. 

96.  Suspicious  recep- 
tion of  Crusaders. 

1100 

Henry  I. 

8.  Louis  the  Fat. 

6.  Henry  V. 

35.  Stephen. 

The  Plantagenets 

37.  Louis  VII. 

38.  Conrad  III. 

54.  Henry  II. 

52.  Frederick  I. 

43.  Manuel  Comnenus. 

71.  Invasion  of  Ireland. 
89.  Richard  Cceur  de  Lion 

80.  Philip  II. 

Barbarossa. 
64.  Invades  Italy. 

62.  Destroys  Milan. 

i 

67.  Italian  League. 

47.  Treachery  to  Ger- 
man Crusaders. 

99.  John  Lackland. 

1200" 

15.  Magna  Charta 

signed. 

14.  Louis  X. 

Battle  of  Bouvines. 

9.  Otto  IV. 

18.  Frederick  II. 

4.  Baldwin  I. 
6.  Peter  de 

16.  Henry  III. 

62.  War  of  the  Barons. 
65.  Barons  defeated. 

16.  Philip  V. 

21.  Charles  IV. 

House  of  Valois 

41.  Hanseatic  League 
formed. 

House  of  Hapsburg 

Courtenay 

19.  Robert  de 

Courtenay 

72.  Edward  I. 

28.  Philip  VI. 

73.  Rudolph  I.  ; 

28.  Baldwin  II. 

82.  Conquest  of  Wales. 

64.  Charles  V. 

92.  Adolph. 

97.  Sir  Wm.  Wallace  in 
Scotland. 

80.  Charles  VI. 

98.  Albert  I. 

61.  Michael  Paleolo- 

gus. 

13  oo" 

7.  Edward  II. 

14.  Louis  X. 

7.  Swiss  revolt. 

14.  Battle  of  Bannock- 

16. Philip  IV. 

William  Tell. 

28.  Andronic  III. 

burn. 

21.  Charles  IV. 

15.  Battle  of  Morgarten. 

27.  Edward  III. 

House  of  Valois 

Swiss  independence. 

41.  John  Paleologus. 

46.  Battle  of  Cressy. 
56.  Battle  of  Poictiers. 
77.  Richard  III. 

28.  Philip  VI. 
50.  John  II. 
64.  Charles  V. 

H.  of  Luxemburg 

49.  Charles  TV. 

60.  The  Turks  in 
Adrianople. 

H.  of  Lancaster 

91.  Manuel  Paleolo- 

99. Henry  IV. 

80.  Charles  VI. 

78.  Wenceslaus. 

gus. 

1400 

13.  Henry  V. 

War  with  France. 

22.  Charles  VII. 

29.  Joan  of  Arc  raises 

10.  Sigismund. 

15.  John  Huss  burned. 

25.  John  Paleologus 
II. 

15.  Battle  of  Agincourt. 
22.  Henry  VI. 

53.  War  of  the  Roses. 

siege  of  Orleans. 
51.  English  expelled. 

House  of  Austria 

48.  Constantine  Pale- 
ologus. 

61.  Louis  XI. 

38.  Albert  II 

House  of  York 

61.  Edward  IV. 

40.  Frederick  III. 

63.  Amurath  captures 
Constantinople. 

83.  Edward  V. 

House  of  Tudor 

85.  Henry  VII. 

81.  Charles  VIII. 

Valois- Orleans. 

96.  Louis  XII. 

93.  Maximilian  I.  j 

Turkey 

66.  Turks  defeated  at  1 
Belgrade. 

42.  Tartars 
establish  empire 
of  Kaptschak. 


80.  War  with 

Tartars. 

83.  Moscow  burned. 
95.  Invasion  by 

Tamerlane. 


VII 


FROM  CHARLEMAGNE  TO  NAPOLEON 


A.D. 


Spain 


Italy 


Russia 


2.  Bario,  the  Nor- 


man,  establishes 
first  regular 


4.  Oleg  invades 
Greek  empire 


88.  Vladimir  the 
Great  embraces 
Christianity. 


Scandinavia 


Contemporary 


800 


900 


73.  Kingdom  of 
Navarre  founded 
by  Sancho  Inigo. 


42.  Invasion  by  the 
Saracens. 


800-1000.  Viking 

Period. 

Norwegians 
colonize  Iceland. 


, Aaroun  al 
Raschid,  Caliph 
of  Arabia,  dies. 


1000 


26.  Sancho  II., 
King  of  Castile. 
31.  Ramirez  I.  King 
of  Aragon. 


91.  Moors  seize 
Saracen 
possessions. 

95.  Henry  of 
Besancon  takeB 
Portugal  from 
Saracens. 


90.  Genoa  becomes 
rich  and  powerful. 


16-17.  Saracens 
expelled  by  the 
Normans. 


73-85.  Gregory  VII 
establishes 
universal  sover- 
eignty of  Papacy. 


Eric. 

. Olaf,  first 
Christian  King  of 
Sweden. 


1100 


Exploits  of  the 

Cid  Ruy  Diaz. 


1094-1144.  Dynasty 
of  the  Almora- 
vides  at  Cordova. 

44.  Alpbonso  of 
Leon  defeats 
the  Moors  in 
several  battles. 


20.  Rise  of  Lom- 
bard cities. 

25.  The  glory  of 
Venice. 

54.  Barbarossa. 

61.  Wars  of  the 
Guelphs  and 
Ghibellines. 

76.  Barbarossa 
defeated  at 
Legnano. 

83.  Peace  of 

Constance. 


2.  Massacre  of 
Danes  by 
Ethelred  of  Eng. 

3.  Avenged  by 
Svenn,  King  of 
Denmark. 

13.  Svenn  conquers 
England. 


80.  Inge  the  Elder 
King  of  Sweden. 


55.  Eric 

Edwardson. 


1200 


33-48.  Ferdinand 
III.  takes  Cordo- 
va, Toledo,  etc., 
from  the  Moors. 

38.  Moors  found 

Grenada. 

74.  Crown  of 
Navarre  passes 
to  France. 


1300 


1100 


27.  King  of  Gren- 
ada brings  200,000 
Moors  from 
Africa. 

40.  Alphonso  XI. 
of  Castile  defeats 
Moors  at  Tarifa. 


74.  Ferdinand  II. 
of  Aragon 
marries  Isabella 
of  Leon  and 
Castile. 

80-84  Inquisition 
established. 

92-98.  Jews 


36-50.  Wars  of 
Frederick  II. 

77.  The  Visconti 
at  Milan. 

82.  The  Sicilian 
Vespers. 

French  expelled 
from  Sicily. 


8.  Pope  Clement  V 
removes  to 
Avignon. 

39.  First  Doge  of 
Genoa  appointed 
47.  Rienzi  frees 
Rome. 

51.  Death  of  Rienzi 


cuted. 


92.  Ferdinand 
takes  Grenada. 


95.  Charles  VII. 
conquers  Naples. 

96.  Charles  loses 

Naples. 

99.  Louis  XII., 
aided  by  Venice, 
conquers  Milan, 
but  does  not  hold 
it  long. 


Irruption  of 

Tartars. 


62.  Ivan  the  Great 
founds  present 
monarchy. 

79.  Great  Tartar 
invasion. 
91.  Tartars 

defeated. 


1.  The  Northmen 
discover  America 

65.  Turks  take 

Jerusalem. 


96.  First  Crusade. 

98.  Crusaders  take 

Antioch. 

99.  Crusaders  take 
Jerusalem. 


4.  Crusaders  take 
Acre. 


46.  Second  Crusade 

72.  Saladin’s  con- 
quest in  Asia. 

87.  Third  Crusade. 
94.  Fourth  Crusade 


44.  Danes  invade 
Russia; 
defeated  by 
Alexander 
Newski. 

79.  Magnus. 

90.  Birger. 


1200.  Fifth  Crusade. 

17.  Sixth  Crusade. 

18.  Genghis  Khan, 
the  Mogul, 
conquers  Asia. 

68.  Eighth  and  last 
Crusade. 

99.  Osman  L, 
Turkish  empire. 


89.  Margaret 
offered  the 
Swedish  Crown. 

97.  Union  of 
Calmar:  Sweden, 
Norway  and 
Denmark. 

Eric  King. 


11.  Knights 
Templars 
suppressed. 


96.  Battle  of  Nico- 
polis.  Christians 
defeated. 


14.  War  with 

Schleswig. 


34.  Revolt  of 

peasantry. 


39.  Eric  dethroned 
70.  StenSture. 


7.  Battle  of  Angora. 
Tamerlane 
captures  Bajazet. 

22.  Amurath  II. 
consolidates 
Ottoman  Empire. 

42.  Hungarians 
defeat  Turks  at 
Vasag. 

92.  Columbus  dis- 
covers America. 

97.  Cabot  discovers 
Newfoundland. 


VIII 


1500 


1600 


1700 


1800 


England 


9.  Henry  VIII. 

13.  Battle  of  Flodden. 

15.  Wolsey. 

20.  Field  of  the  Cloth  of 
• Gold. 

36.  Ann  Boleyn  beheaded, 
47.  Edward  VI. 

53.  Mary. 

54.  Marries  Philip  of 
Spain. 

58.  Elizabeth. 

87.  Mary  of  Scots 

beheaded. 

88.  Spanish  Armada 


House  of  Stuart 


3.  James  I. 

10.  Louis  XIII. 

25.  Charles  I. 

24.  Bichelieu. 

27.  Siege  of  Bochelle. 

49.  Commonwealth 

Oliver  Cromwell. 

43.  Louis  XIV. 

60.  Stuarts  restored. 

48.  Wars  of  the  Fronde. 

Charles  II. 

66.  Great  London  fire. 

72.  Holland  invaded. 

79.  Habeas  Corpus  Act. 

85.  Edict  of  Nantes 

85.  James  II. 

revoked. 

88.  William  and  Mary. 

89.  War  with  England. 

90.  Battle  of  the  Boyne. 

97.  Peace  of  Byswick. 

2.  Anne. 

4.  Defeated  by  Marl- 

House  of  Hanover 

14.  George  I. 

27.  George  II. 

39.  War  with  Spain. 

46.  Stuart  troubles  in 
Scotland. 

Battle  of  Culloden. 

56.  War  with  France. 

60.  George  III. 

75.  War  with  American 
Colonies. 

97.  Nelson  destroys 
French  fleet  near 
Alexandria. 


1.  Union  with  Ireland. 
3.  War  with  France. 

5.  Napoleon  defeated  at 
Trafalgar. 

8.  Peninsular  War. 

12.  War  with  U.  S. 

14.  Peace  with  U.  S. 


15.  Battle  of  Waterloo. 


France 


Germany 


America 


13.  English  invasion. 

15.  Francis  I. 

25.  Battle  of  Pavia. 

47.  Henry  II. 

59.  Francis  II. 

60.  Huguenot  War. 

72.  Massacre  of 

St.  Bartholomew. 
74.  Henry  III. 

House  of  Bourbon 

89.  Henry  IV.  of  Navarre.l 


borough  at  Blenheim. 
13.  Peace  of  Utrecht. 

15.  Louis  XV. 

16.  Speculation  era. 
George  La,w. 

45.  Battle  of  Fontenoy. 

46.  Victories  of  Marshal 
Saxe. 

48.  Peace  of  Aix-la- 
Chapelle. 

74.  Louis  XVI. 

78.  Aids  America. 

87.  Assembly  of  Notables  | 

88.  States  General. 

89.  Devolution. 

93.  Beign  of  Terror. 

Louis  beheaded. 
Republic 
99.  Napoleon,  First 
Consul. 


4.  Napoleon,  Emperor. 

5.  Battle  of  Austerlitz. 

6.  Jena. 


9.  Wagram. 

12.  Bussian  campaign. 

13.  War  with  all  Europe. 

14.  Allies  enter  France. 
Napoleon  sent  to  Elba. 

Restoration 

Louis  XVIII.,  King. 

15.  Napoleon  returns. 
Battle  of  Waterloo. 
Napoleon  sent  ta 
St.  Helena. 


12.  Florida  discovered 
by  Ponce  de  Leon. 

13.  Balboa  discovers 
the  Pacific  Ocean. 

21.  Cortez  conquers 
Mexico. 

* 


44.  De  Soto  discovers 
the  Mississippi. 


5.  First  American 
settlement  founded 
by  Walter  Baleigh. 


7.  Jamestown  settle- 
ment. 


14.  New  Amsterdam 
settled. 


20.  Puritans  land  at 
Plymouth  Bock. 


80.  William  Penn. 


33.  Oglethorpe  founds 
Savannah. 

59.  Quebec  captured 
by  the  English. 

63.  Peace  of  Paris. 
France  cedes  Canada 
to  England. 

75.  Battle  of  Lexington, 

76.  Declaration  of 
Independence. 

89.  George  Washing- 
ton, President. 

97.  John  Adams, 
President. 


1.  Thomas  Jefferson, 
President. 


4-6.  Lewis  and  Clarke 
explore  the  Upper 
Missouri. 


9.  James  Madison, 
President. 


15.  Battle  of  New 
Orleans. 


IX 


1500 


1600 


1700 


Spain 


1500-22.  Mohamme- 
dans expelled. 

12.  Ferdinand 
conquers  Navarre 

16.  Accession  House 
of  Austria. 
Charles  I.,  King 
of  Spain. 

19.  Charles 
becomes  Emper- 
or of  Germany 
as  Charles  V. 

57.  War  with 

France. 

61.  Turks  defeated 
at  Lepanto. 

80.  Portugal 

conquered. 

88.  Armada 

defeated. 


1600-10.  300,000  Moore 
banished. 


40.  Portugal 

independent. 


1800 


Philip  V.( Bourbon) 
2.  War  of 

Succession. 
4.  English  capture 
Gibraltar. 


13.  Siege  of 

Barcelona. 

35.  Charles  con- 
quers Naples. 

59.  Charles  III. 


96.  War  with 

England. 

97.  Battle  of  Cape 
St.  Vincent. 


5.  Battle  of 

Trafalgar. 


8.  French  take 
Madrid. 

Charles  TV.  abdi- 
cates. Joseph 
Bonaparte,  King. 


12.  Battle  of 

Salamanca. 

13.  Wellington 
occupies  Madrid. 

14.  Ferdinand  VII. 
restored. 


Italy 


9.  Venice  stripped 
of  Italian 


13-22.  Pope  Leo  X. 


IV. 


33. 

63.  Trade  with 
England  begun. 

54.  Siberia 

discovered. 


27-31.  War  of 
Mantuan 
succession. 


3.  Battle  of 
Marsaglia. 
French  defeat 
Duke  of  Bavoy. 


Russia 


Scandinavia 


W! 

700  years, 
becomes  extinct. 

6.  Demetrius  th3  1600.  Charles  IX. 

imposto 


10.  Interregnum. 
13.  Michael 
Fedorovitz,  Czar, 
establishes  the 


house  of 


20.  Christian  II. 

21.  Sweden  breaks 
loose  from  Union 
of  Calmar. 
Gustavus  Vasa. 

59.  Frederick  II. 
of  Denmark. 

60.  Eric  XIV.  King 
of  Sweden. 

War  between 
Denmark  and 
Sweden. 

70.  Peace  of  Stettin 

93.  Augsburg  Con- 
fession accepted 
at  Upsala. 


6.  Battle  of  Turin 


13.  Peace  of 
Utrecht. 

Italy  divided. 


96-97.  Bonaparte’s 
first  victories  in 
Italy. 

98.  Pius  VI.  depos- 
ed by  Bonaparte. 


2.  Italian 
Republic.  Bona- 
parte president. 

6.  Napoleon 
crowned  King  of 
Italy. 


14.  Fall  of  Napo- 
leon. Kingdom 
overthrown . 

15.  Lombardo- 
Venetian  King- 
dom established 
by  Austria. 


11.  Gustavus 

Adolphus. 
Axel  Oxenstjerna 
17.  Russia  cedes 
Finland  to 
Sweden. 

30.  Gustavus 

defeats  Tilly. 
32.  Gustavus  Adol- 
phus killed  at 
battle  of  Lutzen. 
Christina. 

54.  Charles  X. 

97.  Charles  XII. 


1700.  Swedes  defeat 
Russians  at 
Narva. 

9.  Pultowa. 

Peter  sends  14,000 
Swedish  prison 
ers  to  colonize 
Siberia. 


9.  Finland  ceded 
to  Russia. 


14.  Union  of 
Sweden  and 
Norway. 


Contemporary 


35.  Order  of  Jesuits 
founded. 

72.  Holland,  under 
William  of 
Orange,  rebels 
against  Philip’s 
tyranny. 

81.  Holland  a 

republic. 

82.  Reformation  of 
calendar. 


35.  Tulip  mania. 

52.  Van  Tromp 
sweeps  the 
Channel. 

69.  Turks  take 

Candia. 

83.  Sobieski,  Ring 
of  Poland, 
defeats  the  Turks 
at  Vienna. 


99.  Peace  of 

Carlowitz. 


).  Maria  Theresa, 
Queen  of 
Hungary. 


3.  Humboldt  trav- 
erses Mexico. 

5.  Mungo  Park 
murdered  in 
Africa. 


15.  Treaty  of 

Vienna. 


A.D. 


England 


FROM  NAPOLEON  TO  THE  PRESENT  TIME. 


France 


1800 


1825 


1850 


1875 


20.  George  IV. 

24.  Death  of 

Lord  Byron. 


26.  Great  commer- 
cial crisis. 

29.  Catholic  relief 
bill. 

30.  William  IV. 

37.  Victoria. 
Hanover  separ- 
ated from  Great 
Britain. 

39.  War  with  China. 

40.  Penny  postage. 

46.  Repeal  of  the 
Corn  Laws. 

48.  Chartist  riots. 

49.  Cholera. 


61.  First  “Great 
Exhibition.” 


64.  Crimean  War. 

66.  War  with  China, 
War  with  Persia. 

57.  Indian  mutiny. 
Great  commer- 
cial crisis. 

68.  Jewish  disabil- 
ities removed. 

67.  War  with 

Abyssinia. 
Fenian  trouble. 

69.  Disestablishing 
of  Irish  Church. 


73.  Ashanteewar. 


76.  Queen  pro- 
claimed Empress 
of  India. 

78.  Great  commer- 
cial depression. 
War  in  Afghan- 
istan. 

79.  Zulu  War. 

80.  Famine  in 
Ireland. 

Land  League. 

82.  War  in  Egypt. 

88.  Irish  Home 
Rule  discussion. 

93.  Gladstone’s 
Home  Rule  bill 
passed  by  the 
Commons,  but 
defeated  by  the 
Peers. 


1900 


America 


24.  Charles  X. 


27.  War  with 

Algiers. 


30.  Louis  Philippe, 
Conquest  of 
Algiers. 

31.  Hereditary 
peerage 
abolished. 


48.  Revolution. 
Republic  pro- 
claimed. 
Outbreak  of  Red 
Republicans. 
Louis  Napoleon, 
President. 


33.  Martin  Van 
Buren,  President 


51.  Coup  d’  etatj 

Louis  Napoleon 
re-elected. 

52.  Empire  re- 
established by 
popular  vote  and* 
the  President  de-| 
dared  Emperor 
as  Napoleon  III. 

59.  War  with 
Austria. 

Magenta  and 
Solferino. 


70.  War  with 
Prussia.  Battle 
of  Sedan.  Napo 
leon  surrenders. 

71.  The  Commune 
Republic. 

Thiers,  Presided 

73.  MacMahon, 
President. 


Prussia 


Austria 


17.  James  Monroe^ 
President. 


25.  John  Quincy 
Adams,  President 


. Andrew  Jack- 
son,  President. 


e Ge 


States. 

40.  Frederick 
William  IV. 
48.  Revolution 


53.  Plot  to  over- 
throw govern- 
ment at  Berlin. 


Solferi 


Deat 


79.  Jules  Grevy, 
President. 


87.  Sadi-Carnot, 
President. 

89.  Boulanger  ex- 
citement. 


61.  William  I. 

62.  Bismarck 
appointed 
premier. 

64.  War  with 

Denmark. 

66.  War  with 
Austria.  Battle  of 
Sadowa.  Hanover 
annexed. 


70.  War  with 
France. 
William  made 
Emperor  of 

Germany. 


78.  Attempt  to 
assassinate  the 
Emperor. 

80.  Trouble  with 
Socialists. 

82.  Imperial 

rescript. 

88.  Accession  and 
death  of 
Frederick  III. 
William  II. 

89.  Mining  strikes. 

93.  Enormous 


Hungary. 

Insurrecl 
Poland. 

64.  War  with 

Denmark. 
66.  Defeat  at 

Sadowa. 


Socialist  vote. 
Passage  of 
Emperor’s  army 
bill. 


Austria  with- 
draws from 
German  Confed- 
eration. 

67.  New  constitu- 
tion. 

73.  International 
Exhibition, 
Vienna. 


78.  Occupation  of 
Herzegovina  and 
Bosnia. 

79.  Count  Andrassy 
resigns. 

80.  Agreement 
with  Germany  on 
Eastern  question. 


93.  Attempt  to 
assassinate  the 
Emperor. 


41.  Wm.  H.  Harri- 
son, President. 
John  Tyler, 
President. 

45.  James  K.  Polk, 
President. 

49.  Zachary  Taylor, 
President. 

53.  Franklin  Pierce, 
President. 

57.  James  Buchan- 
an, President. 

58.  Atlantic  cable. 


61.  Abraham  Lin- 
coln, President. 


65.  Andrew  John- 
son, President. 


69.  Ulysses  S.  Grant, 
President. 


77.  R.  B.  Hayes, 
President. 


81.  James  A.  Gar- 
field, President. 

81.  Chester  A. 
Arthur,  Presi- 
dent. 

85.  Grover  Cleve- 
land, President. 

89.  Benjamin  W. 
Harrison,  Presi- 
dent. 

93.  Grover  Cleve- 
land, President. 


XI. 


FROM  NAPOLEON  TO  THE  PRESENT  TIME 


A.D. 


Spain 


Italy 


Russia 


Scandinavia 


Contemporary 


1800 


1825 


1850 


1875 


1900 


17.  Slave  trade 
abolished. 

20.  Revolution. 

23.  French  invest 
Cadiz.  Revolu- 
tion crushed. 


28.  French  evacu- 
ate Cadiz. 

29.  Cadiz  made  a 
free  port. 

30.  Salique  law 
abolished. 

33.  Isabella  II. 
Christina,  Regent, 

34.  Carlist  War. 

39.  Don  Carlos  de- 
feated. 

41.  Espartero, 

Regent. 

43.  Driven  out. 
Queen  13  years 
old  declared  of 
age. 

47.  Espartero 

restored. 


56.  Insurrection. 
O’Donnell  dicta- 
tor. 

59.  War  with 

Morocco. 

60.  Moors  defeated. 


66.  Prim  insurrec- 
tion. 

68.  Successful  re- 
volution led  by 
Prim  and  Serano 
70.  Crown  accepted 
by  Amadeus. 
72-76.  Carlist  War. 
73.  Abdicates. 
Republic. 

Alfonso  XII. 


79.  Death  of  Queen 
Mercedes. 

80.  Slavery  abolish 
ed  in  Cuba. 

86.  Posthumous  son 
born  to  Queen 
Christina. 

90.  Senor  de  Cas- 
tillo, premier. 


3.  War  with  Moors 


18.  Charles  XIY. 
(Bernadotte). 


37.  Charles  Albert 
of  Sardinia  pro- 
mulgates new 
code. 


25.  Death  of  Alex- 
ander. 

Nicholas,  Czar. 

26.  War  with  Persia 
28.  War  with 

Turkey. 

30.  Polish  War  of 
Independence. 

31.  Russians  take 
Warsaw. 

32.  Poland  made 
integral  part  of 
Russian  empire. 


Sardinia  de- 
feated by  Austrii 
49.  Victor  Emanue 
II. 

Roman  Republic, 
Overthrown. 


55.  Sardinia  joins 
alliance  against 
Russia. 

59.  War  with 

Austria. 

60.  Garibaldi 
invades  Naples. 
Sardinian  army 
defeats  Papal 
troops. 

Sicily  and  Naple 
annexed  to 
Sardinia. 

61.  Victor  Emanui 
King  of  Italy. 

66.  War  with 

Germany. 


70.  Rome  annexed 


78.  Death  of  Victoj 
Emanuel. 
Humbert,  King. 
Death  of  Pius  131 
Leo  XIII.,  Pope. m 

80.  Republican 
agitation. 


44.  Oscar  I.,  King 
of  Sweden. 


. War  between 
Denmark  and 
Germany. 


54.  War  with 
Turkey,  France 
and  England. 
Siege  of  Sebas- 
topol. 

Balaklava. 

Inkerman. 

65.  Alexander  II. 
56.  Amnesty. 

Treaty  of  Paris. 

61.  Polish  insurrec- 
tion. 

63.  Serfs  freed. 


76.  Conquest  of 

Khiva. 

77.  War  with 

Turkey. 
Russians  take 
Plevna  and 
Osman  Pasha. 

78.  Occupy 

Adrianople. 
Treaty  of  Berlin. 
81.  Alexander  II. 
assassinated. 
Alexander  III. 


59.  Charles  XV. 


64.  Christian  IX.  of 
Denmark  re- 
nounces claim  to 
Schleswig  and 
Holstein. 


72.  Oscar  II.,  King 
of  Sweden. 


18.  Sir  John  Ross 
explores  Baffin’s 
Bay. 


27.  Greece  inde- 
pendent. 

29-32.  James  Ross 
discovers  mag- 
netic pole. 

31.  Belgium  inde- 
pendent. 


45.  Franklin’s  exp. 

to  North  Pole. 

47.  Liberia  founded, 


58.  Livingstone’s 
Zambesi  expedi- 
tion. (Africa). 


71-7.  Stanley  in 
Africa. 


78.  Montenegro  in- 
dependent. 
Servia  free  state. 
Roumania  ind. 

81.  Thessaly  ceded 
to  Greece. 

81-5.  Greeley’s 
North  Pole  exp. 
85.  Congo  Free 
State  constituted. 
87-9.  Stanley  pen- 
etrates to  Lake 
Albert  Nyanza. 
90.  Heligoland 
transferred  to  . 
Germany. 


XII. 


History  of  America 


A.D. 

1400 

15  CM) 


985.  The  Icelandic  discovery. — Leif  Erikson  and  the  Northmen. 

92.  Columbus  discovers  the  island  of  Guanahani,  of  the  Bahamas,  which  he  names  San  Salvador,  Oct.  12. 
He  discovers  Cuba,  Oct.  28;  Hayti,  Dec.  6. 

97.  Cabot  discovers  Labrador.  99.  Amerigo  Vespucci’s  voyage. 

1.  Negro  slaves  imported  into  Hispaniola.  6.  Death  of  Columbus. 

13.  Balboa  discovers  the  Pacific  Ocean.  21.  Cortez  conquers  Mexico.  28.  Narvaez  visits  Florida. 
34.  Cartier  explores  the  St.  Lawrence.  41.  De  Soto  conquers  Louisiana. 

44.  De  Soto  discovers  the  Mississippi.  64.  The  Huguenots  in  Florida. 

65.  St.  Augustine,  in  Florida,  founded  by  the  Spaniards. 

85.  First  settlement,  at  Roanoke  Island,  founded  by  Walter  Raleigh,  a failure. 


1600 


The  Colonies 


1600.  Settlement  at  Jamestown. 


9.  Hendrik  Hudson  discovers  the 
Hudson  River. 


20.  The  Puritans  land  at  Plymouth 
Rock. 


27.  Settlement  by  Swedes  and  Finns 
at  Cape  Henlopen. 


34.  Maryland  granted  to  Lord  Balti 
more. 


35.  Settlements  by  English  at  Win- 
drow, Hartford  and  Weatherfield. 


New  York 


Massachusetts 


Delaware 


20. 


36.  Settlement  by  English,  under 
Roger  Williams,  at  Providence. 

64.  Elizabethtown  settled. 

65.  Clarendon  Colony  settlement. 


70.  First  settlement,  English,  Ashley 
River. 


Connecticut 


Rhode  Island 


82.  First  settlement  in  Pennsylvania 
by  English  under  William  Penn. 


1700 


33.  English  settlement,  under 
Oglethorpe,  at  Savannah. 

41.  New  Hampshire  separated  from 
Massachusetts. 


New  Jersey 


South  Carolina 


. New  Amsterdam  (now  New 
York  City),  settled  by  the  Dutch. 

Dutch  vessel,  with  first  negro” 
slaves,  enters  James  River. 
Boston  founded. 

Peter  Minuit  at  Christina. 


Settlement  by  English 
Catholics  at  St.  Mary’s. 


( First  settlement  by  Dutch, 
at  Bergen,  1620). 


Pennsylvania 


Georgia 


80.  Charleston  founded. 


86.  Odious  administration 
of  Sir  Edmond  Andres. 
89.  King  William’s  War. 


2.  Queen  Anne’s  War. 

(First  settlement  in  New  Hamp- 
shire,  Eng.,  Little  Harbor,  1623.) 
44.  King  George’s  War. 


54.  French  and  Indian  War. 

55.  Braddock’s  defeat. 


Kentucky  settled  by  Daniel  Boone. 

68.  Fort  Du  Quesne  taken  by  Washington. 

63.  France  cedes  Canada  to  England. 

65.  Colonial  Congress  at  New  York  resists  the  stamp  act.  66.  Stamp  act  repealed. 

67.  Tax  on  tea.  68.  General  Bates  sent  to  Boston. 

70.  Boston  massacre.  Repeal  of  the  duties  on  tea.  73.  Destruction  of  tea  in  Boston  harbor. 

74.  First  Continental  Congress  meets  in  Philadelphia,  Sept.  5.  Issues  declaration  of  rights,  Nov.  4. 

75.  Revolutionary  War  begins  with  battle  of  Lexington.  Battle  of  Bunker  Hill. 

76.  Declaration  of  Independence. 

77.  Lafayette  joins  the  Americans.  Federal  government  adopted  by  Congress  and  recognized  by  France. 
Battle  of  Princeton.  Battle  of  Brandywine.  Burgoyne  surrenders  at  Saratoga. 

78.  Battle  of  Monmouth. 

81.  Battle  of  Cowpens.  Cornwallis  surrenders  at  Yorktown. 

83.  Treaty  of  peace.  86.  Cotton  introduced  into  Georgia. 

87.  The  Constitution  adopted. 

88.  The  Constitution  of  the  UNITED  STATES  ratified  by  eleven  States. 


XIII 

United  States 

Canada 

Spanish  America 

1789 

GEORGE  WASHINGTON,  President. 
John  Adame,  Vice-President. 

90.  Indian  war  in  Ohio. 

91.  Vermont  admitted. 

92.  Kentucky  admitted. 

91.  Canada  is  given  a 
constitution  and 
divided  into  two 
provinces. 

94.  Whisky  insurrection. 

94.  Toronto  capital  of 
Upper  Canada. 

96.  Tennessee  admitted. 

1797 

JOHN  ADAMS,  President.  Thomas  Jeffer- 
son, Vice-President. 

99.  Capital  removed  from  Philadelphia  to  Washing- 
ton. 

1801] 

THOMAS  JEFFERSON,  President. 
Aaron  Burr,  Vice-President. 

2.  Ohio  admitted. 

3.  Louisiana  purchase. 
War  with  Tripoli. 

3.  Slavery  abolished. 

3.  Hayti  republic 

4.  Burr-Hamilton  duel. 

5.  George  Clinton,  Vice-President. 

7.  Trial  of  Aaron  Burr. 

8.  King  of  Portugal 
goes  to  Brazil. 

1809 

JAMES  MADISON,  President.  George 
Clinton,  Vice-President. 

9.  War  of  Independ- 
ence in  Buenos  Ayres 

11.  Battle  of  Tippecanoe. 

12.  .Louisiana  admitted. 

War  with  England.  Canada  invaded. 
Mackinaw  surrenders. 

13.  Commander  Perry  captures  English  fleet. 
Elbridge  Gerry,  Vice-President. 

Battle  of  the  Thames. 

14.  Battle  of  Lundy’s  Lane. 

English  capture  Washington  and  burn  public 
buildings. 

Bombardment  of  Fort  McHenry. 

15.  Battle  of  New  Orleans. 

16.  Indiana  admitted. 

12.  British  capture 
Detroit. 

13.  Americans  capture 
Toronto  and  Fort 
George. 

Death  of  Tecumseh. 

16.  Sir  John  Sherbroke, 
Governor  of  Lower 
Canada. 

11.  Dr.  Francia  dictator 
of  Peru. 

Venezuela  independ- 
ent. 

11-24.  Simon  Bolivar’s 
struggles  for  liberty. 

15.  Brazil  made  a 
kingdom. 

16.  Buenos  Ayres  inde- 
pendent. 

1817 

JAMES  MONROE,  President.  Daniel 
Tompkins,  Vice-President. 

Mississippi  admitted. 

17.  Chile  independent. 

18.  Illinois  admitted.  Seminole  war  in  Florida. 

19.  Alabama  admitted.  Purchase  of  Florida. 

18.  Duke  of  Richmond, 
Governor  of  Lower 
Canada. 

■ 20.  Missouri  Compromise. 

Maine  admitted. 

. 

21.  Missouri  admitted. 

22.  South  American  republics  acknowledged. 

23.  Monroe  doctrine  declared. 

24.  Visit  of  Lafayette. 

17-25.  Political  agitation 
in  Upper  Canada. 
Robert  Gourlay. 

22.  Antagonism  between 
French  and  English  in 
Lower  Canada. 

24.  Welland  Canal  incor- 
porated. 

21.  Central  America 
independent. 

22.  Brazil  independent. 
Dom  Pedro,  Emperor. 
Iturbide  Emperor  of 
Mexico. 

24.  Simon  Bolivar 
dictator  of  Peru. 

25.  Bolivia  indpdt. 

XIV 

The  United  States 

Canada 

Spanish  America 

1825 

JOHN  QUINCY  ADAMS,  President. 
John  C.  Calhoun,  Vice-President. 

28.  Protective  tariff  bill  passed. 

25.  Agitation  in  Upper 
Canada  over  alien  bill. 

26.  Mob  destroys 
Mackenzie’s  printing- 
office. 

28.  Uruguay  independ- 
ent. 

1829 

ANDREW  JACKSON,  President. 

John  C.  Calhoun,  Vice-President. 

32.  United  States  Bank  bill  vetoed. 

Black  Hawk  war. 

33.  Martin  Van  Buren,  Vice-President. 

Public  funds  withdrawn  from  United  States  Bank. 

35.  Seminole  war. 

36.  Arkansas  admitted. 

29.  Agitation  for  respon- 
sible government  in 
Upper  Canada. 

30.  Lord  Aylmer  Gover- 
nor of  Lower  Canada. 

32.  Imperial  duties  sur- 
rendered to  assembly. 

^ 35.  Pupinean  party  de- 
mand total  separation 
from  Great  Britain. 

29.  Formation  of 
United  States  of 
Colombia. 

31.  Dom  Pedro  abdi- 
cates. His  six-year- 
old  son  Dom  Pedro  II. , 
Emperor  of  Brazil. 

32.  The  Texans  revolt. 

33.  Defeat  of  the  Mex- 
icans. 

1837 

MARTIN  VAN  BUREN,  President. 
Richard  M.  Johnson,  Vice-President. 

Michigan  admitted. 

Financial  crisis.  Banks  suspend  specie  payment. 
Business  failures  and  general  distress. 

40.  Northeastern  boundary  line  disputes. 

37-38.  Insurrection. 

38.  End  of  rebellion  in 
Upper  C. 

39.  Union  of  Upper  and 
Lower  C.  Lord  Syden- 
ham, Governor. 

40.  Responsible  govern- 
ment established. 

1841 

WILLIAM  H.  HARRISON,  President. 
John  Tyler,  Vice-President. 

Harrison  dies  April 4.  JOHN  TYLER,  Presi- 
dent. Veto  of  bank  bill. 

43.  Dorr  rebellion  in  Rhode  Island. 

44.  Texas  applies  for  annexation. 

44.  Government  remov- 
ed to  Montreal. 

1845 

JAMES  K.  POLK,  President. 
George  M.  Dallas,  Vice-President. 

Texas  annexed.  Florida  admitted. 

War  with  Mexico. 

46.  Iowa  admitted. 

48.  Acquisition  of  New  Mexico  and  California. 
Wisconsin  admitted. 

j 45.  Great  fire  at  Quebec. 

1 47.  Lord  Elgin,  Governor. 
Agitation  over  rebell- 
ion losses  bill. 

45.  Venezuela  inde- 
pendent. 

War  bet.  Mexico 
and  U.  S. 

46.  Battles  of  Palo  Alto 
and  Resaca  de  la 
Palma. 

47.  Buena  Vista,  Cerro 
Gordo,  Contreras. 
City  of  Mexico  capt- 
ured. 

1849 

ZACHARY  TAYLOR,  President. 

Millard  Fillmore,  Vice-President. 

50.  MIIiUARD  FIUIiMO RE,  President. 
California  admitted.  Fugitive  slave  law  passed. 

49.  Annexation  to  U.  S. 
advocated. 

Riots  in  Montreal. 

50.  Reciprocity  with  U.S. 
urged. 

50.  Lopez’  attempt  on 
Cuba. 

51.  Lopez  garroted. 

1853 

FRAYKLI N PIERCE,  President. 
William  Rufus  King,  Vice-President. 

55.  Kansas  Nebraska  bill.  Commotion  in  Kansas. 

i 52.  Government  remov- 
ed to  Quebec. 

55.  Sir  Edmund  W.  Head, 
Governor. 

53.  Santa  Ana,  dicta- 
tor of  Mexico. 

66.  Walker’s  expedi- 
tion to  Nicaragua. 

1857 

JAMES  BUCHANAN,  President. 

John  C.  Breckinridge,  Vice-President. 

Dred  Scott  decision.  Mormon  insurrection. 
Financial  distress. 

58.  Minnesota  admitted.  57.  Oregon  admitted. 

59.  John  Brown’s  insurrection. 

60.  South  Carolina  secedes. 

61.  Kansas  admitted. 

58.  Juarez,  President 
of  Mexico. 

60.  Walker  invades 
Honduras. 

♦ 


' XV 

The  United  States 

Canada 

Spanish  America 

1861 

ABRA  HAM  LlKCOLHf,  President. 

61.  Lord  Monck,  Gover- 

Hannibal Hamlin,  Vice-President. 

nor. 

Attack  on  Fort  Sumter. 

The  Confederate 

States 

61.  Mississippi,  Florida, 

. 

62.  France  at  war  with 
Mexico. 

Harper’s  Ferry  and 

Alabama,  Georgia, 

Norfolk  seized. 

Louisiana  and  Texas 
secede. 

Jefferson  Davis 
elected  President. 
Arkansas,  North 
Carolina  and  Tenn- 
essee secede. 

Virginia  secedes. 
Battles  of  Bull  Run. 
Wilson’s  Creek. 

63.  The  French  enter 
City  of  Mexico. 
Archduke  Maximil- 

62.  Battle  of  Antietam. 

62.  Ft.  Donelson 
captured. 

ion  of  Austria  invited 
to  become  Emperor. 

Battles  of  Pea  Ridge, 
Shiloh,  Bull  Run, 
Wilson’s  Creek. 

63.  Proclamation  of 

• 

Emancipation. 

West  Virginia 

63.  Chancellorsville. 
Siege  of  Vicksburg. 

64.  He  accepts. 

admitted. 

Battle  of  Gettys- 

64.  Battle  of  the 

burg. 

Wilderness. 

65.  Great  fire  at  Quebec. 

65.  Paraguay  at  war 

64.  The  Kearsarge  sinks 

Siege  of  Petersburg. 

with  Uruguay, 

the  Alabama. 

Sherman’s  march 

Brazil,  Argentine 

to  the  sea. 

Republic. 

Chile  and  Spain  at 

war. 

65.  Andrew  Johnson, 
Vice-President. 

65.  Battle  of  Five  Forks. 

Surrender  of  Gen.  Lee, 
April  9. 

Lincoln  assassinated, 

Petersburg  and  Rich- 
mond captured. 
Surrender  of  Lee, 

| 66.  Reciprocity  treaty 
with  U.  S. 

Fenian  invasion. 

66.  Juarists  in  Mexico 
have  great  success. 

April  14. 

Johnson  and  Kirby 

AX  DREW 

Smith. 

Surrender  of  Gens. 

JOHNSON,  Prest. 

Lee,  Johnston, 

The  war  ended. 

Morgan,  Taylor  and 

Amnesty  issued  by  the 
President. 

Kirby  Smith. 

1 

67.  XTebrasfea  admitted. 

Alaska  purchased. 

67.  Canada,  New  Bruns- 

67. Maximilian  surren- 

Southern States  organized  as  military  districts. 
68.  Impeachment,  trial  and  acquittal  of  President 

wick  and  Nova  Scotia 
form  the  Dominion  of 
Canada. 

ders  and  is  executed. 

Johnson. 

1869 

ULYSSES  GRANT.  President. 

69.  Cuban  revolt. 

Schuyler  Colfax,  Vice-President. 
Pacific  Railroad  completed. 

70.  Fifteenth  amendment  ratified. 

71.  Great  fire  at  Chicago. 

Tweed  ring  exposed. 

71.  British  Columbia  be- 

Geneva award. 

comes  part  of  the 

72.  Great  fire  at  Boston. 

Dominion. 

Political  disabilities  of  Southern  people  removed. 

72.  Prince  Edward’s 

Modoc  War. 

Island  joins  the 

73.  Henry  Wilson,  Vice-President. 

Dominion. 

The  Virginius  troubles  with  Spain. 

Lord  Duff  erin,  Gover- 

Financial panic. 

nor-General. 

75.  Passage  of  act  for  specie  resumption  in  1879. 

Colorado  admitted. 

76.  Centennial  Exposition,  Philadelphia. 

Custer  massacre. 

1877 

RUTHERFORD  B.  HAYES,  President. 
William  A.  Wheeler,  Vice-President. 

77.  Great  fire  at  St.  John, 
N.  B. 

Railroad  riots. 

78.  Yellow  fever  epidemic  along  Lower  Mississippi. 

78.  Marquis  of  Lome 

79.  War  between  Chile 
and  Peru. 

79.  Resumption  of  specie  payment. 

appointed  Viceroy. 

XYI 

The  United  States 

Canada 

Spanish  America 

1881 

JAMES  A.  GARFIELD,  President. 
Chester  A.  Arthur,  Vice-President. 

President  Garfield  shot  by  Guiteau. 

CHESTER  A.  ARTH UR,  President. 
Treaty  with  China. 

83.  Opening  of  Brooklyn  Bridge. 

Apaches  captured  by  General  Crook. 

General  strike  of  telegraph  operators. 

84.  Dynamite  explosions 
in  Parliament  build- 
ings, Quebec. 

1885 

GROVER  CLEVELAND,  President. 
Thomas  A.  Hendricks,  Vice-President. 

86.  Labor  agitations.  Anarchist  riot  at  Chicago. 

88.  Lord  Sackville,  British  Minister,  dismissed. 

85.  Rebellion  of  Louis 
Riel.  Riel  captured 
and  hanged. 

88.  Lord  Stanley, 
Governor-General . 
Fisheries  treaty  re- 
jected by  U.  S. 

1889 

BENJAMIN  W.  HARRISON,  Presi- 
dent. Levi  P.  Morton,  Vice-President. 

North  Dakota,  Soutli  Dakota,  Wash- 
ington and  Montana  admitted  to  the  Union. 
Opening  of  Oklahoma.  Johnstown  flood. 
Pan-American  Congress. 

89.  Great  fire  at  Quebec. 

90.  Reciprocity  defeated 
in  House  of  Commons. 
Toronto  University 
burned. 

89.  Civil  War  in  Hayti. 
Dom  Pedro  of  Brazil 
deposed. 

90.  Idaho  and  Wyoming  admitted. 

Reciprocity  treaty  with  South  American  republics. 
McKinley  tariff  law  goes  into  effect. 

Sioux  War.  Death  of  Sitting  Bull. 

Eleventh  census— population,  62,622,250. 

91.  Balmaceda,  Presi- 
dent of  Chile, 
deposed.  Commits 
suicide. 

92.  Birth  of  the  People’s  party  at  Omaha. 

1893 

GROVER  CLEVELAND,  President. 
Adlai  E.  Stevenson,  Vice-President. 

Sandwich  Islands  ask  to  be  annexed. 

World’s  Columbian  Exposition  at  Chicago. 

Great  financial  depression.  Cleveland  calls  special 
session  of  Congress  to  repeal  Sherman  bill. 
Congress  of  Religions,  Chicago. 

93.  The  Earl  of  Aber- 
deen, Governor-Gen. 

93.  Revolution  in 
Brazil. 

Revolution  in  Argen- 
tine. 

- ; 

• 

v;  ' 

1 k 

j 

f 


Political  History- — 

• — * = = of  the  United  States 


THAT  enthusiastic  little  rebel,  Rhode  Island, 
was  the  first  of  the  colonies  to  declare 
itself  “ free  from  all  dependence  on  the 
crown  of  Great  Britain.”  This  she  did  on  May 
4,  1776.  The  Assembly  of  Virginia  in  the  same 
month  instructed  her  delegates  to  the  Conti- 
nental Congress  to  present  to  that  body  a prop- 
osition “ affirming  the  independence  of  the 
colonies  from  Great  Britain.”  In  compliance 
with  these  instructions  Richard  Henry  Lee,  of 
Virginia,  on  June  7,  1776,  introduced  his 
famous  resolutions:  “That  these  united  colonies 
are,  and  of  right  ought  to  be,  free  and  inde- 
pendent States ; that  they  are  absolved  from  all 
allegiance  to  the  British  crown;  and  that  all 
political  connection  between  them  and  the  state 
of  Great  Britain  is,  and  ought  to  be,  totally 
dissolved.  That  it  is  expedient  forthwith  to 
take  the  most  effectual  measures  for  forming 
foreign  alliances.  That  a plan  of  confederation 
be  prepared  and  transmitted  to  the  respective 
colonies  for  their  consideration  and  approba- 
tion.” John  Adams  seconded  these  resolutions, 
and  an  animated  discussion  ensued.  On  June 
8,  a committee,  consisting  of  Thomas  Jefferson, 
John  Adams,  Benjamin  Franklin,  Roger  Sher- 
man and  Robert  R.  Livingston,  was  appointed 
to  draw  up  a declaration  of  independence 
embodying  the  sense  of  Lee’s  resolutions.  On 
July  2,  Lee’s  resolutions  were  passed  by  the 
vote  of  twelve  of  the  thirteen  colonies,  the  New 
York  delegates  refraining  from  voting  for  want 
of  instructions  from  their  province.  On  July 
3,  the  formal  declaration,  almost  precisely  as 
written  by  Thomas  Jefferson,  was  presented  by 
the  committee  above  named,  and  was  debated 
with  great  spirit,  John  Adams  being  the  chief 
speaker  on  the  part  of  the  committee.  The  dis- 
cussion was  resumed  on  the  morning  of  the  4th, 
and  at  2 o’clock  in  the  afternoon,  after  one  or 
two  slight  modifications,  it  was  adopted.  The 
announcement  was  hailed  with  the  liveliest 
enthusiasm.  “Ring!  ring!”  shouted  the  lad 
stationed  below  to  give  the  signal  to  the  old 
bellman  in  the  State-house  tower;  and  he  did 
ring  until  the  whole  city  shouted  for  joy.  The 
King’s  arms  were  wrenched  from  the  Court- 
house and  burned  in  the  streets;  bonfires  were 
lighted,  the  city  illuminated,  and  the  exultation 
was  prolonged  far  into  the  night.  In  New  York 
city  the  populace  hurled  the  leaden  statue  of 
George  III.  from  its  pedestal  and  molded  it  into 
bullets,  and  in  all  the  great  cities  similar  demon- 
strations of  enthusiasm  were  exhibited. 

The  Declaration  of  Independence  was  signed 
August  2,  1776,  when  President  John  Hancock 


said,  “ There  must  be  no  pulling  different  ways, 
we  must  all  hang  together,”  to  which  Franklin 
replied,  “ Yes,  we  must  all  hang  together,  or  we 
shall  all  hang  separately.” 

State  constitutions  were  adopted  in  the  same 
year  as  follows:  By  New  Jersey  (July  2),  Vir- 
ginia (July  5),  Pennsylvania  (July  15),  Mary- 
land (Aug.  14),  Delaware  (Sept.  20),  North 
Carolina  (Dec.  18). 

1778  — Independence  of  United  States  ac- 
knowledged by  Franco  by  a treaty  of  alliance 
and  commerce. 

1779  — Naval  victory  of  John  Paul  Jones. 

1781  — A French  fleet  in  aid  of  the  United 
States  drives  the  British  from  Chesapeake  Bay. 
Surrender  of  Cornwallis. 

1782  — Independence  recognized  by  Hol- 
land. 

1783  — Independence  acknowledged  by  Swe- 
den, Denmark,  Spain  and  Russia,  successively. 
Definite  treaty  of  peace  with  Great  Britain, 
Sept.  3. 

1787  — Formation  and  adoption  of  the  Con- 
stitution. 

American  politics  begin  properly  with  the 
close  of  the  Revolutionary  war,  out  of  which 
travail  this  nation  was  born.  When  the  British 
departed  they  left  behind  them  thirteen  separate 
and  independent  States  joined  together  in  a 
feeble  confederation  and  governed  as  a whole, 
so  far  as  they  would  consent  to  be  governed  at 
all,  by  the  inadequate  Continental  Congress. 
The  finances  were  in  a deplorable  condition; 
the  States  were  jealous  of  each  other  and  of  the 
Congress.  As  everything  was  badly  defined  and 
unsettled  there  were  constant  encroachments 
and  abuses,  and  it  seemed  that  after  achieving 
freedom  America  was  about  to  cast  it  away. 
During  the  war  there  had  been  two  parties,  the 
Tories,  who  were  English  in  sympathy,  and  the 
Whigs,  who  were  Americans  to  the  core.  These 
gave  place  to  two  new  divisions,  one  of  which 
favored  a closer  and  'lasting  union  in  which  the 
States  should  bind  themselves  together  into  a 
compact  government  — called  the  Federalists; 
and  one  which,  while  generally  admitting  the 
need  for  a closer  and  more  binding  union,  still 
sought  to  preserve  the  sovereignty  and  inde- 
pendence of  the  States  — these  were  known  as 
Anti-Federalists.  Our  Constitution  and  our 
form  of  government  are  the  result  of  the  two 
opposing  forces,  and  its  great  flexibility — its 
perfection  — is  to  be  ascribed  to  the  wisdom  with 
which  the  fathers  sought  out  and  chose  what 
was  best  in  the  scheme  of  either. 

It  is  impossible  here  to  do  more  than  outline 


162 


POLITICAL  HISTORY 


the  growth  of  parties,  but  no  man  can  be  an 
intelligent  voter  who  does  not  study  the  foun- 
dation of  the  republic.  Every  citizen  should 
pursue  the  subject  further  in  the  pages  of  the 
Federalist , which  argued  one  side  of  the  issue, 
and  in  the  writings  of  Thomas  Jefferson,  who 
upheld  the  other.  It  will  show  how  high  ran 
feeling  at  the  time  when  it  is  pointed  out  that, 
although  the  Constitution  was  adopted  in  1787, 
it  was  ratified  by  but  eleven  States  in  1788. 
Still  this  was  enough  to  set  the  new  nation  up 
in  business. 

GEORGE  WASHINGTON  (1789-1797)  was 
the  unanimous  choice  of  the  electoral  college, 
and  the  hero  of  the  Revolution  became  the  first 
President  of  the  United  States  in  1789.  It  is 
not  to  be  imagined  that  even  at  that  time  the 
people  were  all  of  one  mind  about  the  Constitu- 
tion. There  is  no  document  — not  even  the 
Bible  — which  is  not  subject  to  different  inter- 
pretations, and  the  great  charter  of  our  Ameri- 
can liberties  was  no  exception  to  the  rule. 
Parties  were  formed  known  as  strict  construc- 
tionists and  loose  constructionists,  the  former 
Federalists  and  the  latter  Anti-Federalists,  the 
first  believing  in  a strongly  centralized  govern- 
ment, the  second  jealously  observant  of  the 
rights  of  the  States.  It  will  be  found  that  a 
close  analysis  of  the  distinction  made  there  has 
been  and  is  the  dividing  line  of  American  parties 
ever  since. 

Of  course  new  issues  complicated  the  old  ones. 
The  Anti-Federalists  changed  their  name  to  the 
Democratic-Republican  party,  and  warmly 
urged  the  alliance  with  France.  In  the  revolu- 
tion which  had  just  ended,  the  French  alone  had 
first  come  to  our  aid,  and  on  land  and  sea  had 
waged  war  upon  our  common  enemy.  Hence 
there  was  a lively  sense  of  gratitude  to  that 
great  nation  throughout  the  country,  made  none 
the  less  by  the  establishment  of  the  republic, 
and  hardly  destroyed  by  the  atrocities  of  the 
Reign  of  Terror.  The  Federalists,  on  the  other 
hand,  inclined  toward  England  as  the  national 
friend,  through  the  ties  of  kinship  and  common 
language.  In  spite  of  these  differences  of 
opinion,  which  were  daily  growing  more  bitter, 
there  was  practically  no  partisanship  during 
Washington’s  administration.  He  called  Fed- 
eralists and  Anti-Federalists  into  his  cabinet, 
which  was  composed  of  men  of  such  opposite 
views  as  Alexander  Hamilton  and  Thomas  Jef- 
ferson, and  his  farewell  address,  which  every 
school-boy  has  read,  is  full  of  grave  warning 
against  the  evils  and  dangers  of  party  spirit. 

But  with  Washington  in  retirement,  the  con- 
test began.  The  Federalists  put  JOHN  ADAMS 
(1797-1801)  in  the  field,  and  elected  him  in 
spite  of  the  English  treaty  which  John  Jay  had 
made  and  which  Adams  had  supported.  Thomas 


Jefferson  became  Vice-President,  because  at  that 
time  the  Vice-Presidency  went  to  the  in  an 
receiving  the  next  largest  vote  for  President,  a 
system  which  was  in  force  until  1804. 

There  were  many  reasons  why  the  Federalist 
triumph  could  not  be  a permanent  one.  Eng- 
land was  intensely  unpopular,  and  the  adminis- 
tration was  accused  of  favoring  that  kingdom 
unduly.  The  alien  and  sedition  laws  caused  an 
access  of  the  public  displeasure,  and  the  party 
split  into  two  sections,  one  following  Adams, 
the  other  Hamilton.  Nominations  for  the 
election  were  made  by  members  of  Congress; 
Adams  and  Pinkney  were  chosen  as  the  Fed- 
eral standard-bearers,  Jefferson  and  Aaron  Burr 
as  the  Republican.  Jefferson  and  Burr  were 
elected,  but  as  both  had  received  the  same  num- 
ber of  votes,  the  election  was  thrown  into  the 
house,  which  chose  THOMAS  JEFFERSON 
(1801-9)  the  third  President  of  the  United 
States. 

The  history  of  his  administration  was  a quiet 
one.  He  refused  to  make  the  civil  service  the 
spoil  of  victory,  and  gave  proof  of  the  flexibility 
of  his  ideas  of  government  by  the  purchase  of 
Louisiana  Territory  from  France  in  1803,  which 
was  a measure  tending  strongly  toward  Feder- 
alism— giving  a hostage,  as  it  were,  to  the 
central  government  on  the  part  of  the  States. 
Jefferson  also  agreed  to  the  building  of  the 
great  post  road  to  the  Ohio,  which  was  by  no 
means  a Republican  scheme. 

JAMES  MADISON  (1809-17)  was  elected 
fourth  President.  He,  like  Jefferson,  was  a Re- 
publican, although,  as  has  been  pointed  out, 
that  party  is  more  nearly  akin  to  what  is  to-day 
called  Democracy.  C.  C.  Pinkney,  the  Feder- 
alist candidate  who  opposed  him,  and  who  had 
run  twice  against  Jefferson,  received  47  elect- 
oral votes,  while  Madison  was  given  122.  The 
Federalists  lost  every  part  of  the  country  save 
New  England,  and  one  result  of  this  election 
was  to  give  that  sectional  tone  to  our  politics 
which  has  to  a greater  or  less  extent  endured  to 
the  present  time. 

The  country  was  drifting  into  a war  with 
England  at  the  time,  and  the  public  spirit  was 
aroused  by  the  continual  outrages  perpetrated 
upon  our  sailors  on  the  high  seas  by  British 
ships.  The  Republicans  were  recognized  as  the 
fighting  party,  and  under  the  leadership  of 
Calhoun,  Clay  and  Crawford,  the  War  of  1812 
was  begun.  The  Federalists  protested,  and  in 
Massachusetts  and  Connecticut  the  Governors 
refused  to  allow  the  militia  to  go  out  of  the 
State,  save  to  repel  invasion.  That  argument 
lasted  but  a short  time,  however,  for  the  country 
was  invaded  and  the  city  of  Washington  cap- 
tured and  burned.  The  treaty  of  peace  was 
signed  in  the  winter  of  1814,  but  before  the 


POLITICAL  HISTORY 


163 


news  reached  this  country  Andrew  Jackson  had 
gained  the  magnificent  victory  of  New  Orleans, 
on  January  8,  1815. 

With  the  close  of  Madison’s  administration  a 
new  era  in  our  politics  began.  The  questions  of 
Federalism  and  of  the  French  or  English 
friendship  were  dead,  and  new  issues  were  com- 
ing up.  These  were  the  tariff,  the  management 
of  finances  and  the  development  of  industry. 
What  became  known  as  the  Era  of  Good  Feel- 
ing followed,  which  lasted  from  the  election  of 
JAMES  MONROE  (1817-25)  up  to  1828. 
Upon  Monroe’s  second  election,  in  1821,  there 
was  no  opposition  to  him,  and  he  would  have 
had  the  unanimous  vote  of  the  Electoral  College 
had  not  one  of  the  electors  declared  that  that 
honor  should  be  confined  sacredly  to  Washing- 
ton. 

It  was  the  Slacery  Question  which  put  an 
end  to  the  era  of  good  feeling,  and  which 
burned  hotly,  and  more  hotly,  until  it  wrapped 
the  whole  land  in  the  flames  of  civil  war.  It 
began  with  the  application  of  Missouri  for  ad- 
mission into  the  Union  in  1820.  Prior  to  that 
time  Mason  and  Dixon’s  Line,  which  is  the 
boundary  of  Maryland  and  Pennsylvania  and 
the  Ohio  River,  formed  the  division  between 
slave  States  arid  free.  Missouri  lies  beyond 
the  Mississippi  River,  and  out  of  the  limits 
fixed,  and  the  question  was  a threatening  one 
until  Henry  Clay  brought  in  his  famous  Mis- 
souri Compromise,  which  admitted  Missouri 
as  a slave  State,  and  forbade  slavery  north  of 
36°  30'  north  latitude.  To  balance  Missouri  in 
the  Senate,  Maine  was  admitted  at  the  same 
time  as  a free  State. 

A protective  tariff  had  been  devised  by  John 
C.  Calhoun  in  1816,  and  President  Monroe 
strengthened  and  increased  the  protection 
accorded.  In  1819  he  purchased  Florida  from 
Spain;  and  in  1823,  in  consequence  of  the  war 
made  by  Spain  against  her  revolted  colonies  in 
the  three  Americas,  he  voiced  that  splendid 
declaration  which  will  always  be  associated  with 
his  name — the  Monroe  Doctrine.  This  doc- 
trine briefly  is  that  the  United  States  will  not 
interfere  in  any  European  war,  nor  will  it  per- 
mit European  interference  or  European  control 
in  America,  North  or  South. 

No  better  proof  could  be  given  of  the  condi- 
tion of  parties  than  the  election  which  ended 
Monroe’s  tenure  of  office.  The  Electoral  College 
chose  a Vice-President,  John  C.  Calhoun,  but 
its  vote  for  the  Presidency  was  so  scattered  be- 
tween Jackson,  Adams,  Crawford  and  Clay  that 
the  choice  was  thrown  into  the  House.  Here, 
by  an  alliance  of  the  friends  of  Clay  and  Adams, 
Jackson  was  defeated,  and  JOHN  QUINCY 
ADAMS  (1825-29)  became  the  sixth  President. 
Clay  was  rewarded  with  the  portfolio  of  State, 


and  out  of  the  alliance  the  “ Whig  ” Partg 
was  formed.  Their  principles  were  in  part 
those  of  the  old  Federalists.  They  were  for  a 
high  tariff  with  strong  protection,  and  they 
early  declared  for  a policy  of  internal  improve- 
ments to  be  paid  for  by  the  nation  at  large. 
Jackson’s  followers  took  the  place  of  the  old 
anti- Federalists;  they  were  strict  construction- 
ists, opposed  to  the  tariff,  and  in  their  princi- 
ples and  speeches  was  to  be  found  the  nucleus 
of  the  States’  rights  doctrine.  They  called 
themselves  “ Democrats.”  The  four  years  of 
Adams’  presidency  was  passed  in  marshaling 
and  organizing  the  two  opposing  forces. 

ANDREW  JACKSON  (1829-37),  the  seventh 
President,  carried  everything  before  him.  The 
electoral  vote  was  178  to  83;  the  popular,  647,- 
231  for  Jackson,  509,097  for  Adams.  As  soon 
as  he  had  taken  up  the  reins  of  power,  Jackson 
removed  some  five  hundred  office-holders  from 
their  places,  on  Marcy’s  famous  theory  that 
“to  the  cictors  belong  the  spoils.”  Upon 
this  principle  the  tenure  of  political  office  still 
practically,  if  not  theoretically,  depends. 

The  Tariff  was  exceedingly  unpopular  at 
the  South,  which  was  then,  as  now,  an  agricul- 
tural rather  than  a manufacturing  region. 
Several  States  had  protested,  and  in  1830 
Senator  Hayne  laid  down  the  doctrine  of  Nulli- 
fication— that  any  State  could  declare  null  and 
void  any  act  of  Congress.  Webster  answered 
this  declaration  in  the  debate  which  has  since 
been  famous.  The  original  discussion  was  not 
on  the  tariff  regulations,  but  on  the  sale  of 
public  lands.  The  struggle  was  a hot  one. 
Jackson  took  occasion  to  put  himself  on  record 
at  once  with  his  celebrated  toast,  “ Our  Federal 
Union,  it  must  be  preserved.”  The  words  were 
first  uttered  at  a dinner  in  honor  of  his  birth- 
day. Calhoun  took  the  opposite  view,  and  in 
1831  the  President’s  Cabinet  was  broken  up  by 
the  issue.  A new  tariff  bill  was  passed,  but  the 
South  was  still  dissatisfied,  and  in  1832  South 
Carolina  passed  the  Nullification  ordinance. 
Jackson  at  once  sent  a naval  force  into  Charles- 
ton harbor,  and  Congress  passed  a bill  enforc- 
ing the  tariff;  but  Henry  Clay  again  came  for- 
ward with  a compromise  which  was  accepted  on 
both  sides. 

The  United  States  Bank  was  the  next  bone 
of  contention.  It  had  been  chartered  in  1816 
for  twenty  years.  After  a struggle  with  Con- 
gress, and  with  his  Secretary  of  the  Treasury, 
Duane,  who  would  not  remove  the  national 
deposits  from  the  bank,  Jackson  dismissed 
Duane  and  appointed  Taney  Secretary  of  the 
Treasury.  The  deposits  ceased.  The  Senate  at 
once  passed  a vote  of  censure  on  the  President, 
but  the  House,  after  investigating  the  bank, 
sustained  Jackson  at  every  point  and  refused  a 


164 


POLITICAL  HISTORY 


new  charter.  The  fight  with  the  Senate,  in 
which  there  was  an  adverse  majority,  continued 
until  the  end  of  Jackson’s  term.  During  his 
administration  was  the  first  weak  beginning  of 
the  Abolition  party.  The  Anti-Slavery  Society 
was  formed  in  1833.  It  was  the  target  for 
abuse  and  violence,  which  culminated  in  the 
assassination  of  Lovejoy.  Congress  solemnly 
declared  that  it  would  listen  to  no  petitions 
upon  the  question  of  slavery,  and  Jackson 
asked  that  the  sending  of  abolition  documents 
through  the  mails  should  be  prohibited.  This 
the  Senate  refused. 

The  Democratic  candidate,  MARTIN  VAN 
BUREN  (1837-1841),  the  eighth  President, 
was  elected  over  W.  H.  Harrison  and  several 
other  opposition  nominees,  including  Daniel 
Webster.  He  followed  out  Jackson’s  policy  to 
the  letter,  one  part  of  which,  the  celebrated 
“ specie  circular,”  brought  on  the  Great  Panic 
of  1837.  This  was  an  order  to  United  States 
agents  to  receive  only  gold  and  silver  for  public 
lands.  Banks  collapsed,  money  became  scarce, 
and  failures  were  most  frightfully  numerous. 
In  1840  Van  Buren  was  renominated,  but  the 
Whigs,  by  an  attack  on  the  Democratic  financial 
policy,  carried  the  country  and  elected  W.  H. 
HARRISON  (1841)  the  ninth  President.  It 
was  in  this  campaign  that  the  abolitionists  pro- 
duced their  first  national  platform,  which 
favored  the  abolition  of  slavery  in  the  District 
of  Columbia  and  the  Territories.  In  the  same 
year  the  Democracy  at  Baltimore  resolved  that 
Congress  had  no  power  to  interfere  with  or  con- 
trol the  domestic  institutions  of  the  several 
States,  which  were  the  sole  and  proper  judges 
of  everything  pertaining  to  their  own  affairs  not 
prohibited  by  the  Constitution,  and  that  the 
efforts  “ by  Abolitionists  or  others  ” to  interfere 
with  questions  of  slavery  were  calculated  “ to 
lead  to  the  most  alarming  and  dangerous  conse- 
quences,” “to  diminish  the  happiness  of  the 
people  and  endanger  the  stability  and  perma- 
nence of  the  Union,  and  ought  not  to  be 
countenanced  by  any  friend  of  our  political 
institutions.”  The  convention  also  adopted  a 
resolution  to  the  effect  that  every  attempt  to 
abridge  the  rights  or  privileges  of  foreign-born 
citizens  should  be  resisted.  This  was  aimed  at 
the  Know-nothing  tendency  then  just  appear- 
ing, which  had,  however,  no  affiliation  with  the 
Abolition  movement,  already  vigorous. 

Harrison  did  not  live  out  the  year,  and  he" 
was  succeeded  by  the  Vice-President,  JOHN 
TYLER  (1841-1845),  the  tenth  President. 
Tyler  rapidly  got  into  trouble  with  his  cabinet, 
which,  save  Webster,  deserted  him  on  issues 
connected  with  his  attempt  to  carry  out 
Harrison’s  financial  policy.  The  slavery  ques- 
tion was  pressing  forward  more  and  more 


urgently  for  solution  all  this  time.  An  Ohio 
Congressman,  Giddings,  brought  the  issue  into 
the  House  of  Representatives,  and  was  censured 
by  that  body  for  so  doing.  He  resigned  and 
was  at  once  unanimously  re-elected.  A new 
tariff  bill  was  brought  in,  and  the  proposition 
then  made  for  a division  of  the  surplus  among 
the  States. 

Finance,  protection,  internal  improvements, 
and  indeed  every  minor  issue,  had  to  give  way 
to  the  great  puzzle  of  slavery.  It  was  coming 
on  for  adjustment,  and  no  hand  could  stay  it. 
In  the  campaign  of  1844  it  produced  the  dispute 
over  the  re-annexation  of  Texas.  The  Democratic 
platform  declared  the  Great  American  Meas- 
ures— the  taking  in  of  Texas  and  Oregon.  As 
Texas  would  be  a slave  territory,  the  idea  was 
antagonized  in  the  North,  but  after  a close  and 
perplexed  election  JAMES  K.  POLK  (1845- 
1849),  the  eleventh  President,  was  elected. 
Henry  Clay,  the  Whig  candidate,  was  beaten  by 
the  vote  of  62,300  which  was  given  to  Jas.  G. 
Birney  by  the  Liberty  party. 

The  new  administration  at  once  took  up  the 
Texas  matter,  and  the  War  with  Mexico  was 
the  necessary  consequence.  The  history  of  that 
struggle  will  be  found  in  its  appropriate  place 
in  this  book.  It  is  here  necessary  merely  to 
point  out  the  results.  By  the  treaty  of 
Guadalupe-Hidalgo,  the  United  States  acquired 
all  that  country  which  we  now  call  the  great 
WTest,  including  the  treasures  of  California  and 
the  Sierras.  The  northwestern  frontier  was 
fixed  at  the  48th  degree  of  north  latitude,  and 
the  administration  closed  with  the  largest 
accession  of  land  that  had  yet.  been  made  to  the 
Republic. 

The  Wilmofc  Prooiso  attempted  to  block 
slavery  in  the  new  Territories,  and  Oregon  was 
organized  as  free  soil.  A low  tariff  bill  was 
passed,  and  the  Whigs  got  through  a river 
and  harbor  bill  which  the  President  promptly 
vetoed.  This  brought  the  country  up  to  the 
campaign  of  1848,  in  which  the  Whigs  recovered 
the  government.  The  platform  of  the  Democracy 
made  at  Baltimore  approved  the  Mexican  war, 
congratulated  the  republic  of  France  on 
achieving  its  liberty,  and  the  world  on  the 
downfall  of  thrones  and  dominations  everywhere. 
The  same  year,  at  Philadelphia,  the  Whigs 
resolved  merely  that  Zachary  Taylor  was  the 
best  man  for  President.  At  Buffalo,  in  the 
same  year,  the  Abolitionists  determined  that 
they  would  forget  all  past  political  differences 
in  a common  resolve  to  maintain  the  rights  of 
free  labor  against  the  aggression  of  the  slave 
power,  and  to  secure  a free  soil  to  a free  people. 
This  convention  also  demanded  cheap  postage; 
river  and  harbor  improvements  when  required 
for  the  general  convenience;  indorsed  the  idea 


POLITICAL  HISTORY 


165 


of  the  homestead  law,  and  inscribed  on  its 
banner,  “ Free  soil,  free  speech,  free  labor  and 
free  men.” 

The  magic  of  military  success  and  the  excellent 
organization  of  the  Whigs  made  ZACHARY 
TAYLOR  ( 1849-1850  ),  twelfth  President.  He 
lived  but  a short  time  and  was  succeeded  by 
the  Vice-President,  MILLARD  FILLMORE 
(1850-1853),  thirteenth  President. 

With  1850  what  might  be  called  the  war 
period  of  American  politics  began.  In  this 
year  was  introduced  the  Clay  compromise, 
which  admitted  California  as  a free  State,  but 
on  the  other  hand  altered  the  Fugitioc  Slaoc 
Lauos,  which  inflamed  the  North  to  the  point  of 
war.  Several  of  the  States  met  the  action  of 
Congress  by  personal  liberty  laws,  which  really 
amounted  to  nullification.  The  old  parties 
broke  up;  there  were  Democrats,  and  Free  Soil 
Democrats,  and  Whigs.  Winfield  Scott,  the 
Whig  candidate,  carried  only  four  Sates  in  the 
Union,  and  FRANKLIN  PIERCE  (1853-1857), 
the  fourteenth  President,  was  elected. 

There  was  soon  actual  fighting,  on  the 
dividing  line  between  North  and  South.  The 
Kansas-Ncbraska  Bill  repealed  the  Missouri 
compromise  and  made  all  new  territory  open  to 
slavery.  The  Whig  party  split  in  two  on  this 
issue,  one  of  the  sections  becoming  the  Re- 
publican party  of  the  day,  the  other  going  over 
finally  to  the  Democrats,  a fact  which  will 
account  for  much  of  the  confusion  on  purely 
financial  and  tariff  issues  to  be  found  in  both 
those  parties  to-day.  When  you  find  a Repub- 
lican who  is  a free  trader,  or  a Democrat  who 
is  a protectionist,  the  anomaly  is  to  be  traced 
directly  to  the  fissure,  and  the  new  sides  taken 
in  the  1850’s  on  the  free  soil  question. 

Passions  were  at  fever  heat.  In  Kansas  the 
“ Jayliawkers  ” and  the  “ Border  Ruffians  ” 
were  already  at  each  other’s  throats.  It  was 
plain  that  the  matter  in  dispute  could  only  be 
settled  by  an  appeal  to  the  arbitrament  of 
arms. 

In  1856  the  Republicans  nominated  their  first 
candidate,  Gen.  John  C.  Fremont,  the  “ Path- 
finder.” Their  platform  recites  that  the  con- 
vention was  called  without  regard  to  previous 
political  differences,  to  enable  all  opposed  to  the 
repeal  of  the  Missouri  Compromise  to  come  to- 
gether. The  platform  opposed  the  extension  of 
slavery  into  the  territories;  declared  that  Con- 
gress should  prohibit  in  the  territories  “the  twin 
relics  of  barbarism,  polygamy  and  slavery ;”  and 
opposed  all  prescriptive  legislation,  thus  antag- 
onizing the  Democracy  on  the  slavery  issue 
and  the  Know-nothings  on  nativism.  The 
Whigs  met  at  Baltimore.  Their  platform  is 
devoted  exclusively  to  a denunciation  of  “geo- 
graphical parties,”  and  a recommendation  of 


Millard  Fillmore,  the  American  or  “Know- 
nothing”  candidate  for  President.  The  Demo- 
crats added  little  to  former  platforms,  save  that 
they  declared  against  the  Know-nothings  on 
their  war  on  foreigners,  and  agreed  with  them 
in  their  declaration  against  intervention  with 
slavery.  They  nominated  and  elected  JAMES 
BUCHANAN  (1857-61),  fifteenth  President. 
Fremont,  however,  polled  a popular  vote  of 
1,341,264  against  Buchanan’s  1,838,169,  while 
Fillmore  received  874,534. 

The  Dred  Scott  Case  now  came  on  to  exac- 
erbate still  more  bitterly  public  feeling.  Chief 
Justice  Taney  declared  that  a negro  was  a 
chattel,  that  the  compromise  of  1820  was  un- 
constitutional, and  that  a slave-owner  might 
settle  in  any  territory.  Following  this  came 
John  Brown’s  raid  into  Virginia,  his  attempt 
to  excite  a slave  insurrection,  and  his  death 
upon  the  gallows.  There  was  nothing  for  it 
but  war,  and  into  war  the  country  rapidly 
drifted. 

The  campaign  of  1860  was  the  most  confused 
in  the  whole  history  of  American  politics.  There 
was  talk  of  secession  in  the  air.  There  was 
notoriously  war  preparation  in  the  South.  The 
North  was  divided.  Every  man  felt  that  parties 
would  have  to  be  re-arranged  and  new  political 
frontiers  defined.  The  “Constitutional  Union  ” 
party  met  at  Baltimore.  All  it  demanded  was 
the  “ Constitution  of  the  country,  the  union  of 
the  States,  and  the  enforcement  of  the  laws.” 
The  Republicans  met  at  Chicago.  The  platform 
is  the  most  significant  in  the  political  history  of 
the  republic,  and  contains  the  essence  of  all  its 
history  since  that  date.  It  denounced  the 
threats  of  disunion  made  by  Democrats  in  Con- 
gress as  an  “avowal  of  contemplated  treason” 
which  it  was  the  duty  of  the  people  to  “rebuke 
and  forever  silence.”  It  asserted  that  the 
normal  condition  of  all  the  territory  of  the 
United  States  is  that  of  freedom ; that  the  re- 
opening of  the  slave  trade  was  a crime  against 
humanity;  that  duties  should  be  readjusted  so 
as  to  encourage  the  development  of  the  indus- 
trial interests  of  the  whole  country ; that  Con- 
gress should  pass  a complete  and  satisfactory 
homestead  law;  that  the  rights  of  citizenship 
enjoyed  by  foreigners  should  not  be  abridged 
or  impaired ; that  the  rights  of  all  citizens,  na- 
tive or  naturalized,  should  be  protected  abroad 
and  at  home.  The  Douglas  Democratic  plat- 
form, adopted  at  Charleston,  favored  the  acqui- 
sition of  Cuba;  declared  that  State  legislatures 
which  interferred  with  the  enforcement  of  the 
fugitive  slave  law  were  revolutionary  and  sub- 
versive of  the  Constitution ; and  reaffirmed  the 
Cincinnati  platform  of  1856  on  tariff.  The 
Breckinridge  platform,  adopted  at  Charleston 
and  Baltimore,  reaffirmed  the  Democratic  plat- 


166 


POLITICAL  HISTORY 


form  adopted  at  Cincinnati,  with  certain  “ex- 
planatory resolutions,”  which  in  substance  were 
that  slave-owners  had  a right  “to  settle  with 
their  property”  in  the  territories  without  being 
interfered  with  by  territorial  or  Congressional 
legislation. 

On  these  issues  four  candidates  were  put  in 
the  field.  The  Republicans  nominated  Abra- 
ham Lincoln;  the  Democrats,  J.  C.  Breckin- 
ridge; the  Constitutional  Union  party,  John 
Bell;  the  Independent  Democrats,  Stephen  A. 
Douglas.  ABRAHAM  LINCOLN  (1861-65) 
was  chosen  sixteenth  President,  by  a popular 
vote  of  1,866,352;  Douglas  received  1,375,157; 
Breckinridge,  845,763;  Bell,  589,581. 

On  December  20,  1860,  South  Carolina  de- 
clared the  Union  was  dissolved,  and  a Seces- 
sion resolution  was  passed.  Following,  six 
other  slave  States  immediately  seceded.  Every 
effort  was  made  to  stem  the  tide  of  disunion, 
but  nothing  could  be  done  save  with  arms  in 
the  field.  A peace  congress  met  and  proved 
futile.  The  Crittenden  compromise  was  scoffed 
out  of  court.  The  Confederate  States  of  Ame- 
rica was  formed  at  Montgomery,  Alabama,  in 
February,  1861,  with  Jefferson  Davis  as  Presi- 
dent, and  slavery  and  low  tariffs  as  its  corner 
stone.  The  first  ball  was  fired  April  14,  1861, 
and  the  great  issue  of  the  century  joined. 

For  the  time  politics  were  relegated  to  the 
background.  There  were  only  Unionists  and 
Secessionists.  The  financing  of  the  great 
struggle  led  to  high  tariff,  the  issue  of  treasury 
notes,  and  finally  the  establishment  of  the  na- 
tional banking  system.  The  internal  revenue 
system  was  developed,  an  income  tax  was 
imposed,  greenbacks  were  issued,  and  the 
resources  of  the  country  marshaled  to  meet  the 
expenses  of  a war  that  cost  $1,000,000  a day. 

On  Jan.  1,  1863,  President  Lincoln  issued 
the  Emancipation  Proclamation,  which  freed 
the  Southern  slaves,  and  marks  an  epoch  in  the 
history  of  the  world.  Two  years  later,  under 
the  apple  tree  at  Appomattox,  Lee  surrendered 
to  Grant,  and  the  war  ended  with  the  complete 
triumph  of  the  Northern  arms.  There  had  in 
the  meantime  been  another  presidential  election, 
in  which  Lincoln  defeated  George  B.  McClellan 
and  John  C.  Fremont.  Shortly  after  Lee’s  sur- 
render Lincoln  was  assassinated  by  J.  Wilkes 
Booth,  an  actor,  and  ANDREW  JOHNSON 
(1865-69),  the  seventeenth  President,  took  up 
the  chief  magistracy. 

The  problem  of  the  day  was  the  Reconstruc- 
tion of  the  old  slave  States,  upon  which  the 
new  President  and  his  party  at  once  quarreled. 
The  point  at  issue  was  the  proper  safeguarding 
of  the  newly-freed  negro.  Congress  passed  the 
Civil  Rights  bill,  the  Freedman’s  Bureau  bill, 
and  submitted  the  XIVth  Amendment  to  the 


Constitution.  The  President  was  finally  im- 
peached by  Congress,  but  his  trial  before  the 
Senate  resulted  in  an  acquittal  by  one  vote. 

ULYSSES  S.  GRANT  (1869-77),  the  eigh- 
teenth President,  was  elected  over  Horatio  Sey- 
mour, ou  a platform  adopted  by  the  Republicans 
at  Chicago,  which  denounced  repudiation ; 
favored  suffrage  on  equal  terms  to  all  men; 
encouraged  immigration,  and  declared  itself  in 
sympathy  with  all  oppressed  people  who  are 
struggling  for  their  rights.  The  Democratic 
platform  of  1868  acknowledged  that  the  ques- 
tions, of  slavery  and  secession  had  been  forever 
settled  by  the  war  or  by  constitutional  conven- 
tions ; and  favored  amnesty  for  all  political 
offenses.  It  made  a very  distinct  pronounce- 
ment on  tariff  in  the  following  words:  “A  tariff 
for  revenue  upon  foreign  imports,  and  such 
equal  taxation  under  the  internal  revenue  laws 
as  will  afford  incidental  protection  to  domestic 
manufactures,  and  as  well,  without  impairing 
the  revenue,  impose  the  least  burden  upon,  and 
best  promote  and  encourage  the  great  industrial 
interests  of  the  country.” 

The  XVth  Amendment,  guaranteeing  negro 
suffrage,  was  passed  by  Congress  in  1869.  A 
Liberal  Republican  ticket,  with  Horace  Greeley 
at  its  head,  was  supported  by  the  united  oppo- 
sition against  Grant  in  1872,  but  was  defeated 
easily,  and  Greeley,  one  of  the  greatest  figures 
in  later  American  politics,  died  shortly  after- 
ward. The  South  was  pacified,  and  the  Treaty 
of  Washington  made,  which  involved  the  pay- 
ment of  the  Alabama  claims  by  the  English 
Government. 

In  1876  occurred  the  famous  Hayes  and 
Tilden  Controversy,  which  tested  the  flexi- 
bility of  our  electoral  machinery  so  severely. 
Tilden  was  the  Democratic  nominee,  and  he  had 
an  undoubted  popular  majority — 4,284,265, 
against  4,033,295  for  Hayes.  Rival  electors 
claimed  to  have  been  elected  in  Louisiana  and 
Florida.  Intimidation,  fraud  and  illegal  voting 
were  charged,  and  Congress  finally  appointed 
the  Electoral  Commission  to  settle  the  dis- 
pute, as  there  was  nothing  in  the  Constitution 
to  cover  the  circumstances.  On  a party  vote 
the  commission  awarded  the  disputed  electoral 
votes  to  the  Republican  candidate,  thus  making 
RUTHERFORD  B.  HAYES  (1877-81)  nine- 
teenth President  of  the  United  States.  Specie 
payment  was  resumed  during  this  administra- 
tion, and  the  silver  coinage  act  passed. 

From  this  time  on  to  the  present  the  tariff 
issue  has  been  the  chief  matter  of  debate  in  each 
campaign.  In  1880  the  Republicans  elected 
JAMES  A.  GARFIELD  (1881)  twentieth  Presi- 
dent. He  was  assassinated  by  a madman, 
Charles  J.  Guiteau,  and  CHESTER  A.  ARTHUR 
(1881-85)  became  twenty -first  President.  The 


POLITICAL  HISTOM. 


167 


most  important  measure  of  this  administration 
was  the  passage  of  the  Pendleton  civil  service 
reform  bill. 

GROVER  CLEVELAND  (1885-89),  the 
twenty-second  President,  was  the  first  Demo- 
crat chosen  since  the  war.  Out  of  his  famous 
tariff  reform  message  the  Democratic  platform 
of  1888  was  stated  at  St.  Louis,  and  the  coun- 
try was  invited  to  choose  squarely  between  pro- 
tection as  represented  by  Benjamin  Harrison, 
the  Republican  candidate,  and  a tariff  revision 
as  represented  by  Cleveland. 

The  result  was,  after  one  of  the  most  remark- 
able struggles  in  American  politics,  already 
known  by  its  well  earned  name  of  the  Cam- 
paign of  Intellect,  that  BENJAMIN  HARRI- 
SON (1889-93)  was  elected  twenty-third  Presi- 
dent of  the  United  States.  The  campaign  of 
1892  presented  no  new  issues  as  between  the 
leading  parties,  but  the  appearance  of  the 
People’s  Party,  a new  political  organization, 
added  interest  in  the  contest.  The  Republicans 
led  off  in  the  conventions,  meeting  at  Minnea- 
polis, June  7.  Preceding  the  convention  the 
exciting  question  had  been  as  to  whether  Mr. 
Blaine  would  accept  the  nomination  if  tendered 
him.  His  resignation  of  the  Secretaryship  of 
State  was  deemed  to  answer  the  question  of  his 
acceptance  in  the  affirmative.  The  platform 
adopted  reaffirmed  the  doctrine  of  ultra-protec- 
tion. President  Harrison  was  nominated  on  the 
first  ballot,  905  votes  being  cast;  of  these  Har- 
rison had  935  1-6,  McKinley  182,  Blaine  181  5-6, 
Reid  4,  and  Lincoln  1. 

The  Democrats  met  in  Chicago,  June  21.  The 
convention  was  in  many  respects  a peculiar  one 
in  the  history  of  party  meetings.  It  was  evi- 
dent before  the  convention  that  Mr.  Cleveland 
was  the  choice  of  a large  majority  of  the  rank 
and  file  of  the  Democratic  party  and  that  he 
was  opposed  by  the  politicians  of  his  party,  the 
bitterest  opposition  to  him  being  in  his  own 
State.  The  regular  delegation  from  that  State 
was  unanimous  for  David  B.  Hill’s  nomination. 
Only  one  vote  was  taken  in  the  convention.  The 
number  of  delegates  was  910.  The  vote  stood: 
Cleveland  617^-,  Boies  103,  Hill  114,  Gorman 
36|,  Carlisle  14,  Stevenson  16|,  Morrison  3, 
Campbell  2,  Russell  1,  Whitney  1,  and  Pattison 
1.  The  vote  on  Vice-President  stood:  Steven- 
son 402,  Gray  343,  Mitchell  45,  Morse  86,  Wat- 
terson  26,  Cockran  5,  Tree  1,  and  Boies  1. 

The  Prohibitionists  met  at  Cincinnati,  June 


29.  The  important  question  before  the  conven- 
tion was  that  of  fusion  with  some  of  the  new 
parties,  but  the  idea  met  with  no  favor.  Gen. 
John  Bidwell  was  nominated  on  the  first  ballot. 

The  People’s  party  convention  met  at  Omaha, 
July  4,  and  adopted  a platform  favoring  among 
other  things  free  coinage  of  silver  and  Govern- 
ment control  of  railroads.  Only  one  ballot  was 
taken  for  President,  Gen.  Jas.  G.  Weaver,  of 
Iowa,  being  the  nominee.  J.  G.  Field  was 
nominated  for  Vice-President. 

The  election  of  1892  resulted  in  the  election 
of  GROVER  CLEVELAND.  The  People’s 
party  polled  a surprisingly  large  vote  for  a new 
party,  1,055,424,  or  8.67  per  cent.,  to  5,556,562 
for  Cleveland  (45.73  per  cent.),  5,162,874  for 
Harrison  (42.49  per  cent.),  and  264,066  for 
Bidwell  (2.17  per  cent.). 

The  By-ways  of  American  Politics. 

The  minor  American  parties  which  have 
appeared  and  disappeared  during  our  century 
and  over  of  national  life  are  the  following: 
Anti-Renters,  a New  York  party  which  flour- 
ished about  1841.  They  resisted  the  collection 
of  back  rents  on  the  Van  Rensselaer  manor  near 
Albany.  They  had  strength  enough  to  defeat 
Wright,  the  regular  Democratic  candidate  for 
Governor  of  New  York.  Barn -Burners,  New 
York,  1846,  seceders  from  the  Democratic  party. 
They  were  opposed  to  slavery  extension.  Buck- 
tails,  New  York,  about  1815;  they  supported 
Madison.  Conseroatioes,  New  York  and  some 
other  States,  1837;  paper  money  Democrats. 
Doughfaces,  1820,  Northern  members  of  Con- 
gress who  voted  in  favor  of  the  Missouri  Com- 
promise. Hunkers,  New  York,  a faction  of  the 
Democrats  favoring  the  South,  Barn-Burners 
being  the  other  factor.  Knou>Nothings,  New 
York,  1854,  opposed  to  naturalization  of  for- 
eigners unless  they  had  been  twenty-one  years 
in  the  country.  Loco-Focos,  New  York,  1835; 
a branch  of  the  Democratic  party.  Liberal 
Republicans,  1872;  Republicans  who  joined 
with  the  Democrats  in  support  of  Greeley  for 
President.  Temperance,  or  Prohibition,  from 
1830  down,  in  many  States;  in  favor  of  prevent- 
ing or  restricting  the  sale  of  liquors.  The  total 
Prohibition  vote  at  the  presidential  election  in 
1888  was  249,937;  in  1892  264,066.  Woman’s 
Rights,  from  1860  down;  those  who  favored 
granting  to  women  the  right  of  suffrage. 


In  Athens  every  citizen,  under  severe  penal- 
ties, was  compelled  to  teach  his  sons  to  read  and 
to  swim.  If  he  did  not  fit  them  for  some  trade, 
they -were  not  obliged  to  support  him  in  his  old 
age. 


“ Men  use  rough  words  and  harsh,  sometimes, 
by  reason  of  the  very  gentleness  and  pity  that 
are  in  their  souls.” — Ouida. 

“There  is  no  darkness  but  ignorance.” — 
Shakespeare. 


CUSTOMS  AVERAGES  AND  TARIFF  LEGISLATION 


THE  first  tariff  act  was  signed  by  President 
Washington  on  July  4,  1789.  The  new 
Government  had  just  been  established,  and 
the  object  of  the  law  was  to  put  money  into  the 
empty  treasury  of  the  Republic.  Alexander, 
Hamilton  was  the  author  of  the  measure,  which 
was  modeled  on  the  5 per  cent,  import  duty 
that  the  Congress  of  the  Confederation  had  tried 
in  vain  to  impose.  This  first  law  imposed  spe- 
cific duties  on  forty-seven  articles  and  ad  valo- 
rem rates  of  7J,  10,  12J  and  15  per  cent,  on 
four  commodities  or  small  groups.  The  unenu- 
merated goods  were  compelled  to  pay  5 per 
cent.  The  second  tariff  act  passed  the  House 
by  a vote  of  39  to  13,  and  passed  the  Senate 
without  a division.  It  was  approved  by  the 
President  on  August  10,  1790.  This  act  was 
longer  than  its  predecessor  and  the  scale  of 
duties  was  higher.  Then  followed  the  act  of 
May  2,  1792,  which  became  operative  in  the  fol- 
lowing July.  It  raised  the  duty  on  unenumer- 
ated merchandise  to  7^  per  cent,  and  that  on 
many  articles  paying  7J  to  10  per  cent.  Another 
tariff  bill  was  passed  on  June  7,  1794,  going 
into  effect  July  1.  It  imposed  numerous  rates 
in  addition  to  those  already  payable,  some  of 
them  specific  and  others  2|  and  5 per  cent,  ad 
valorem.  Additional  tariff  measures  were 
enacted  on  March  3 and  July  8,  1797,  and  on 
May  13,  1800.  These  acts  imposed  additional 
rates,  and  there  was  a further  increase  of  2|  per 
cent,  on  March  26,  1804,  on  all  imports  then 
paying  ad  valorem  rates. 

The  whole  industrial  situation  of  the  country 
was  changed  suddenly  and  radically  in  1807-8. 
Napoleon’s  Berlin  and  Milan  decrees  were  fol- 
lowed by  the  English  Orders  in  Council,  and 
Mr.  Jefferson’s  administration  retaliated  for  the 
outrages  on  our  commerce  by  the  celebrated 
Embargo  in  December,  1807.  This  was  followed 
by  the  Non-Intercourse  act  in  1809,  and  by  a 
declaration  of  war  against  England  in  1812. 
During  the  progress  of  hostilities  all  commer- 
cial intercourse  with  Great  Britain  was,  of 
course,  suspended,  and  all  import  duties  were 
doubled  as  a war  measure. 

This  is  known  as  the  “ Tariff  of  1812.”  It 
passed  the  House  of  Representatives  by  a vote 
of  76  to  48,  and  received  the  sanction  of  the 
Senate  by  20  votes  in  its  favor  to  9 against  it. 
Amendments  to  it  were  adopted  on  February  25, 
and  again  on  July  29,  1813.  On  February  15, 
1816,  the  additional  duties  imposed  by  the  act 


of  1812  were  repealed,  and  additional  duties  of 
42  per  cent.,  to  take  effect  July  1,  were  substi- 
tuted, but  the  law  did  not  go  into  operation. 
From  1812  to  1816  the  average  rate  on  all 
imports  was  32.73  per  cent.,  the  range  being 
from  6.84  per  cent,  in  1815  to  69.03  in  1813. 

The  Lowndes-Calhoun  Bill. 

The  next  great  tariff  measure  is  known  as  the 
Lowndes-Calhoun  bill.  It  was  approved  April 
27,  1816,  took  effect  the  following  July,  and 
may  be  said  to  be  the  first  of  the  protective 
tariffs.  Is  was  not  wholly  set  aside  until  1842, 
under  the  administration  of  Mr.  Polk.  The  ad 
valorem  duties  under  it  ranged  from  7 J to  33 
per  cent.  The  unenumerated  goods  paid  15 
per  cent.,  the  manufactures  of  iron  and  other 
metals  generally  15  per  cent.,  the  majority  of 
woolen  goods  25  per  cent.,  cotton  goods  25  per 
cent.,  “with  clauses  establishing  ‘minimums’  ” 
— that  is,  in  reckoning  duties,  25  cents  per 
square  yard  was  to  be  deemed  the  minimum 
cost  of  cotton  cloth;  unbleached  and  uncolored 
yarn,  60  cents,  and  bleached  or  colored  yarn,  75 
cents  per  pound.  These  rates  became  practi- 
cally prohibitory  on  the  cheaper  goods.  The 
law  was  amended  April  20,  1818,  and  again  on 
March  3,  1819.  It  had  the  support  of  New 
England  and  the  Middle  States,  but  the  South 
was  opposed  to  it.  From  1817  to  1820  the 
average  rate  on  imports  was  26.52  per  cent., 
from  1821  to  1824,  35.02  percent.;  and  from 
1821  to  1824,  on  dutiable  goods  only,  36.88  per 
cent.  This  general  increase  of  duties  was  due 
to  the  necessity  of  providing  for  the  interest  on 
the  heavy  debt  incurred  by  the  second  war  with 
England. 

The  Clay  Tariff  followed  in  1824.  The  vote 
in  the  House  was  close — 107  to  102;  and  there 
was  a majority  of  only  4 in  the  Senate.  New 
England  and  the  South  voted  against  the  meas- 
ure, while  on  the  other  side  were  ranged  the 
West  and  Middle  States.  It  received  the  Presi- 
dent’s signature  on  May  22,  1824,  and  went 
into  effect  July  1.  It  remained  in  force  in 
almost  its  entirety  until  1842.  It  raised  the 
duty  on  woolen  goods  from  25  to  30  per  cent, 
for  one  year,  and  then  to  331  per  cent.  There 
was  a “ minimum  ” of  30  cents  per  square  yard 
on  cotton  cloth.  Wool  over  10  cents  a pound 
was  rated  at  20  per  cent,  until  June  1,  1825, 
then  25  per  cent,  for  one  year,  and  then  30  per 

168 


HISTORY  OF  THE  TARIFF 


109 


cent.  The  average  rate  on  all  imports  from 
1825  to  1828  was  47.17  per  cent,  and  on  duti- 
able goods  50.29  per  cent. 

The  “ Tariff  of  Abominations.” 

The  “ Tariff  of  Abominations,”  as  it  is  called, 
was  approved  May  19,  1828,  and  went  into 
operation  part  the  following  July  and  part  in 
September.  In  the  House  105  members  voted 
for  it  and  94  members,  mostly  from  New  Eng- 
land and  the  South,  against  it.  In  the  Senate 
the  vote  was  26  to  21.  It  had  special  reference 
to  iron,  wool  and  manufactures  of  wool.  The 
duty  on  wool  was  4 cents  per  pound  and  40 
per  cent,  for  one  year;  then  4 cents  and  45  per 
cent,  for  a year;  then  4 cents  and  50  per  cent. 
Somewhat  lower  duties  were  provided  for  in  an 
act  passed  on  May  24,  1828,  again  in  May, 
1830,  and  still  again  on  July  13,  1832.  The 
average  duty  on  all  goods  from  1829  to  1832 
was  47.81  per  cent.,  and  on  all  dutiable  articles 
51.55  per  cent. 

The  Modifying  Tariff  of  1832  was  intended 
“to  correct  the  inequalities  of  that  of  1828.” 
It  was  passed  by  the  Whigs,  or  National  Repub- 
licans, and  levied  high  duties  on  cotton  and 
woolen  goods  and  other  articles  to  which  pro- 
tection was  meant  to  be  applied.  The  vote  in 
the  House  was  132  to  65  and  in  the  Senate  32 
to  16,  the  votes  in  favor  of  it  coming  from  all 
sections  of  the  country.  The  New  England 
vote  in  the  House  was  a tie.  It  was  approved 
on  July  14,  and  took  effect  on  March  3,  1833. 
The  existing  duties  were  superseded  by  the  act, 
some  of  them  reduced  and  a few  raised.  In  a 
separate  act  of  the  same  date  railroad  iron  was 
made  free.  Under  its  operation  the  average 
rate  on  imports  in  1832-33,  during  the  ten 
months  it  was  in  force,  was  28.99  per  cent.,  and 
dutiable  articles  38.25  per  cent. 

The  Compromise  Tariff  of  1833  provided  for 
taking  off  one-third  of  the  duties  each  year  until 
a uniform  rate  on  all  of  20  per  cent,  should  be 
reached.  It  passed  the  House  by  119  to  85 
and  the  Senate  by  29  to  16.  New  England 
then  joined  the  Middle  States  in  voting  for  high 
protective  duties.  It  was  approved  on  March  2, 

1833,  the  day  before  the  tariff  of  1832  went 
into  operation,  and  took  effect  on  January  1, 

1834.  The  terms  of  the  compromise  were  that 
all  duties  which  in  the  tariff  of  1832  exceeded 
20  per  cent,  should  have  one-tenth  of  the  excess 
over  20  per  cent,  taken  off  on  January  1,  1834; 
one-tenth  more  on  January  1,  1836;  again  one- 
tenth  in  1838,  and  another  one-tenth  in  1840; 
so  that  by  1840  four-tenths  of  the  excess  over 
20  per  cent,  would  be  disposed  of.  Then  on 
January  1,  1842,  one-half  of  this  remaining 
excess  was  to  be  taken  off,  and  on  July  1, 1842, 


the  other  half  of  the  remaining  excess  was  to 
go.  There  would,  therefore,  after  July  1, 1842, 
have  been  a uniform  rate  of  20  per  cent,  on  all 
articles.  The  average  duty  on  all  imports  from 
1834  to  1842  was  19.25  per  cent.,  and  on  duti- 
able articles  34.73  per  cent. 

The  Tariff  of  1842. 

The  tariff  of  1842  was  passed  by  the  Whigs 
as  a party  measure,  and  was  avowed  protective. 
It  took  effect  on  August  30,  1842,  changed  all 
existing  rates,  was  amended  in  March,  1843, 
and  died  December  1,  1846.  New  England  and 
the  Middle  States  gave  it  strong  support.  The 
South  was  earnest  in  opposition  and  the  West 
was  a tie.  The  average  rate  on  all  imports 
under  it  was  26.92  per  cent,  and  on  dutiable 
articles  33.47  per  cent. 

The  Polk- Walker  tariff  of  1846  is  one  of  the 
most  noteworthy  acts  in  the  fiscal  history  of  our 
government. 

Robert  J.  Walker,  of  Mississippi,  who  was 
President  Polk’s  Secretary  of  the  Treasury,  laid 
down  these  principles  as  a basis  for  revenue 
reform  in  his  celebrated  report  of  1845: 

“ No  more  money  shall  be  collected  than  is 
needed  for  economical  administration.  The 
duty  on  no  article  should  exceed  the  lowest  rate 
which  will  yield  the  largest  revenue.  Below 
such  rate  discrimination  may  be  made,  or  for 
imperative  reasons  an  article  may  be  made  free. 
Luxuries  should  be  taxed  at  the  minimum  rate 
for  revenue.  Duties  should  be  all  ad  valorem, 
and  never  specific.  Duties  should  be  so 
imposed  as  to  operate  as  equally  as  possible 
throughout  the  Union,  without  respect  to  class 
or  section.” 

The  bill  framed  on  this  basis  was  approved 
by  Mr.  Polk  on  July  30,  1846.  It  passed  the 
House  by  114  to  95,  the  East  being  in  opposi- 
tion and  the  West  and  South  in  support.  The 
vote  in  the  Senate  on  a third  reading  was  a tie, 
and  Vice-President  Dallas  gave  the  casting  vote 
in  the  affirmative.  The  Senate  on  the  final  pas- 
sage stood  28  to  27.  The  act  superseded  the 
Whig  tariff,  and  remained  in  force  until  1861. 
It  swept  away  specific  and  compound  duties. 
It  divided  all  dutiable  merchandise  into  eight 
classes,  which  introduced  greater  simplicity  into 
the  whole  system  of  customs  regulations.  The 
average  duty  on  all  imports  was,  from  1847  to 
1856,  23.20  per  cent,  and  on  dutiable  articles 
26.22  per  cent. 

The  Tariff  of  1857,  which  was  the  next  in 
order,  made  a still  further  reduction  in  duties. 
It  was  approved  on  March  3,  1857,  took  effect 
on  July  1,  and  remained  in  force  until  April  1, 
1861.  New  England  united  with  the  South  in 
giving  it  123  votes  to  72  in  the  House,  and  in 


170 


THE  CIVIL  SERVICE 


the  Senate  33  to  12.  The  average  duty  on  all 
goods,  from  1858  to  1861,  was  15.66  per  cent, 
and  on  dutiable  articles  20.12  per  cent. 

The  Morrill  Tariff. 

The  Morrill  tariff  of  1861  differed  from  all  its 
predecessors  in  that  it  provided  for  a general 
system  of  compound  and  differential  duties, 
specific  and  ad  valorem,  and  also  made  a dis- 
tinction between  goods  imported  from  different 
parts  of  the  world.  It  passed  the  House  on 
May  11,  1860,  by  a vote  of  105  to  64,  and  the 
Senate  on  February  20,  1861,  by  a vote  of  25 
to  14.  From  the  first,  through  all  the  cumbrous 
legislation  that  has  followed  in  its  wake,  it  has 
been  avowedly  protective.  It  was  frequently 
changed  during  the  War  of  the  Rebellion, 
ostensibly  for  purposes  of  revenue.  At  an  early 
period  in  its  history  the  number  of  rates  ran  up 
to  over  two  thousand.  From  1861  to  1869 
every  year  produced  some  enlargement  of  the 
original  scheme.  In  1870  there  was  some 
modification  of  rates,  generally  in  the  line  of 
reduction.  Tea  and  coffee,  taxed  since  1861, 
were  put  on  the  free  list,  and  the  duties  on 
cotton  and  woolen  goods,  wool  iron,  paper, 
glass  and  leather  were  lowered  about  10  per 
cent.  The  free  list  was  somewhat  enlarged,  but 
the  reduction  was  rescinded  in  the  act  of  March 
3,  1875.  The  duty  on  quinine  was  abolished 
on  July  1,  1879.  The  average  duty  on  all 
imports,  from  1862  to  1863,  was  34.16  per  cent, 
and  on  dutiable  articles  42.74  per  cent. 

The  Commission  tariff  was  passed  by  the 
House  on  March  3,  1883,  by  a vote  of  152  to 
116,  and  passed  the  Senate  on  March  2,  the  vote 
being  32  to  31.  This  was  the  tariff  which  was 
in  force  until  October  6,  1890,  when  it  was 
superseded,  except  as  to  tobaccco  and  tin-plate, 
by  the  McKinley  bill. 

The  McKinley  Bill. 

The  McKinley  measure  was  prepared  entirely 
in  the  interests  of  high  protection,  and  raised  the 


tariff  all  round  to  an  average  of  at  least  55  per 
cent.  It  was  adopted  in  the  Senate  by  33  votes  to 
27,  and  in  the  House  by  152  to  81.  But  at  the 
Congressional  election  of  1892  the  public  con- 
demnation of  McKinley  ism  was  almost  universal, 
and  the  Democratic  party,  which  had  pledged 
itself  to  a modified  form  of  free  trade,  obtained 
a large  majority  in  the  lower  house.  The  ante- 
election  promises  were  embodied  in  a bill  intro- 
duced by  Mr.  Wilson,  a Democratic  representa- 
tive from  West  Virginia. 

The  Wilson  bill  made  many  radical  and 
sweeping  reductions.  Raw  material,  including 
wool  and  many  other  necessities,  were  put  on 
the  free  list;  the  sugar  bounty  of  two  cents  per 
pound  was  abolished,  and  many  small  taxes 
were  stricken  off  the  tariff  list  entirely.  The 
strongest  fight  was  made  upon  the  sections 
relating  to  iron  and  steel.  Under  the  McKinley 
bill,  steel  ingots,  cogged  ingots,  blooms,  slabs, 
billets,  shafting,  etc.,  valued  at  from  one  cent 
to  sixteen  cents  per  pound,  paid  from  four- 
tenths  of  a cent  to  four  cents  and  a fifth  per 
pound,  or  an  average  of  about  48  per  cent.  For 
this  the  Wilson  bill  substituted  a 25  per  cent, 
ad  valorem  tariff  all  round. 

As  the  debates  in  committee  went  on,  the 
tendency  towards  almost  absolute  free  trade 
became  daily  stronger,  and  additional  reduc- 
tions were  proposed.  Hides  and  skins,  indigo, 
meerschaum,  most  kinds  of  oils  and  many  other 
articles  were  freed,  or  the  tariff  on  them  largely 
cut  down,  under  the  Wilson  bill. 

Ohio,  Governor  McKinley’s  home,  and  the 
great  producer  of  wool,  stuck  to  its  tariff 
programme  at  the  election  in  the  fall  of  1893, 
and  re-elected  Gov.  McKinley  by  an  over- 
whelming majority. 

A fair  estimate  of  the  reductions  made  by 
the  Wilson  bill,  including  remissions  and  articles 
placed  upon  the  free  list,  would  be  not  less  than 
40  per  cent,  all  round. 


THE  officials  and  clerks  — over  120,000  in 
all  — by  whom  the  people’s  business  in 
the  administration  of  government  is  car- 
ried on  constitute  the  Civil  Service.  About  5,000 
of  these  are  appointed  by  the  President  alone 
or  with  the  consent  of  the  Senate;  about  15,000 
under  what  are  known  as  the  “Civil  Service 
Rules,”  but  the  great  body  of  officeholders  are 
appointed  by  the  heads  of  departments. 

Those  employed  in  the  civil  service  have 
always  been  theoretically  entitled  to  serve 


“ during  good  behavior,”  but  practically,  within 
a few  years,  their  positions  have  depended 
upon  their  allegiance  to  the  political  party  in 
power. 

In  1883  Congress  passed  a law  for  the 
improvement  of  the  civil  service  of  the  United 
States.  This  act  provides  for  the  appointment 
by  the  President  of  three  commissioners  to  have 
general  charge  of  filling  the  vacancies  in  the 
civil  service  department,  and  stipulates  that  the 
fitness  of  all  applicants  for  all  subordinate  posi- 


SOME  INTERESTING  DATES 


171 


tions  in  the  departments  at  Washington,  and  in 
all  custom-houses  and  post-offices  having  as 
many  as  50  officeholders,  shall  be  tested  by 
examinations,  and  the  positions  assigned  with 
reference  to  the  capacity,  education  and  char- 
acter of  the  applicants,  regardless  of  political 
preferences. 

According  to  this,  no  absolute  appointment  to 
office  can  be  made  until  the  applicant  has  proven 
his  or  her  ability  to  fill  the  position  satisfactor- 
ily by  six  months’  service;  no  person  habitually 
using  intoxicating  beverages  to  excess  shall  be 
appointed  to,  or  retained  in,  any  office;  no 
recommendation  which  may  be  given  by  any 
Senator  or  member  of  the  House  of  Representa- 
tives, except  as  to  character  and  residence,  shall 
be  considered  by  the  examiners;  men  and 
women  shall  receive  the  same  pay  for  the  same 
work. 

The  general  competitive  examinations  for 
admission  to  the  service  are  limited  to  the  fol- 
lowing subjects:  1.  Orthography,  penmanship 
and  cojjying.  2.  Arithmetic  — fundamental 
rules,  fractions  and  percentage.  3.  Interest, 
discount,  and  the  elements  of  bookkeeping  and 
of  accounts.  4.  Elements  of  the  English  lan- 


guage, letter-writing,  and  the  proper  construc- 
tion of  sentences.  5.  Elements  of  the  geogra- 
phy, history  and  government  of  the  U.  S. 

A standing  of  65  per  cent,  in  the  first  three 
branches  is  necessary  to  qualify  an  applicant  for 
appointment.  Where  special  qualifications  are 
necessary  for  specific  work  the  examinations  are 
adapted  to  test  the  knowledge  of  the  applicant 
in  that  particular  line. 

No  applicant  will  be  examined  who  cannot 
furnish  proof  that  he  is  of  good  moral  character 
and  in  good  health. 

There  is  a board  of  examiners  in  each  of  the 
principal  cities  of  the  U.  S.,  and  several  exam- 
inations are  held  each  year.  Applications  must 
be  made  on  the  regular  “ application  paper,” 
which  can  be  obtained  of  the  commissioners,  or 
any  board  of  examiners. 

Several  of  the  States  have  adopted  the  prin- 
ciples laid  down  in  the  Civil  Service  Act  and 
applied  them  to  the  State  civil  service,  and  it  is 
probably  only  a question  of  time  when  Civil 
Service  Reform  will  be  consummated  through- 
out the  U.S.,  and  the  public  service  will  thereby 
be  rendered  much  more  efficient. 


History  of  the  American  Flag 


r- 


THE  Quartermaster-General  of  the  Army 
has  issued  the  following  bulletin  regard- 
ing the  history  of  the  American  flag: 
The  American  Congress,  in  session  at  Phila- 
delphia, established  by  its  resolution  of  June 
14,  1787,  a national  flag  for  the  United  States 
of  America.  The  resolution  was  as  follows : 
il Resolved,  That  the  flag  of  the  thirteen  united 
States  be  thirteen  stripes,  alternate  red  and 
white;  that  the  union  be  thirteen  stars,  white  in 
a blue  field,  representing  a new  constellation.” 
Although  nearly  a year  previous,  July  4, 
1776,  these  thirteen  united  States  had  been 
declared  independent,  this  resolution  is  the  first 
legislative  action  recorded  relating  to  a national 
flag  for  the  new  sovereignty. 

The  use  of  thirteen  stripes  was  not  a new 
feature,  as  they  had  been  introduced  (in  alter- 
nate white  and  blue)  on  the  upper  left-hand 
corner  of  a standard  presented  to  the  Philadel- 
phia Light  Horse  by  its  captain  in  the  early 
part  of  1775,  and,  moreover,  the  union  flag  of 
the  thirteen  united  colonies  raised  at  Washing- 
ton’s headquarters,  at  Cambridge,  Jan.  2, 1776, 
had  the  thirteen  stripes  just  as  they  are  this 
day ; but  it  also  had  the  crosses  of  St.  George 
and  St.  Andrew  on  a blue  ground  in  the  corner. 
There  is  no  satisfactory  evidence,  however,  that 


any  flag  bearing  the  union  of  the  stars  had  been 
in  public  use  before  the  resolution  of  June, 
1777. 

It  is  not  known  to  whom  the  credit  of  design- 
ing the  stars  and  stripes  is  due.  It  is  claimed 
that  a Mrs.  John  Ross,  an  upholsterer,  who 
resided  on  Arch  Street,  Philadelphia,  was  the 
maker  of  the  first  flag  combining  the  stars  and 
stripes.  Her  descendants  assert  that  a com- 
mittee of  Congress,  accompanied  by  General 
Washington,  who  was  in  Philadelphia  in  June, 
1776,  called  upon  Mrs.  Ross  and  engaged  her 
to  make  the  flag  from  a rough  drawing  which, 
at  her  suggestion,  was  redrawn  by  General 
Washington,  with  pencil,  in  her  back  parlor, 
and  the  flag  thus  designed  was  adopted  by 
Congress.  Although  the  resolution  establishing 
the  flag  was  not  officially  promulgated  by  the 
secretary  of  Congress  until  Sept.  3,  1777,  it 
seems  well  authenticated  that  the  stars  and 
stripes  were  carried  at  the  battle  of  the  Brandy- 
wine, Sept.  11,  1777,  and  thenceforward  during 
all  the  battles  of  the  revolution. 

Soon  after  its  adoption  the  new  flag  was 
hoisted  on  the  naval  vessels  of  the  United  States. 
The  ship  Ranger,  bearing  the  stars  and  stripes 
and  commanded  by  Captain  Paul  Jones,  arrived 
at  a French  port  about  Dec.  1,  1777,  and  her 


172 


GREAT  MEN’S  WORKS 


flag  received  on  Feb.  14,  1778,  the  first  salute 
ever  paid  to  the  American  flag  b y foreign  naval 
vessels.  The  flag  remained  unchanged  for  about 
eighteen  years  after  its  adoption.  By  this  time 
two  more  States  (Vermont  and  Kentucky)  had 
been  admitted  to  the  Union,  and  on  Jan.  13, 
1794,  Congress  enacted  that  from  and  after  the 
first  day  of  May,  1795,  the  flag  of  the  United 
States  be  fifteen  stripes,  alternate  red  and  white; 
that  the  union  be  fifteen  stars,  white  in  a blue 
field. 

This  flag  was  the  national  banner  from  1795 
to  1818,  during  which  period  occurred  the  war 
of  1812,  with  Great  Britain.  By  1818  five 
additional  States  (Tennessee,  Ohio,  Louisiana, 
Indiana  and  Mississippi)  had  been  admitted  to 
the  Union,  and  therefore  a further  change  in  the 
flag  seemed  to  be  required.  After  considerable 
discussion  in  Congress  on  the  subject,  the  act 
of  April  4, 1818,  was  passed,  which  provided: 

“1.  That  from  and  after  the  fourth  day  of 
July  next  the  flag  of  the  United  States  be 
thirteen  horizontal  stripes,  alternate  red  and 
white;  that  the  union  have  twenty  stars,  white 
in  a blue  field. 

“ 2.  That  on  the  admission  of  every  new 
State  into  the  Union  one  star  be  added  to  the 
union  of  the  flag  and  that  such  addition  shall 
take  effect  on  the  4th  of  July  next  succeeding 
such  admission.” 

The  return  to  the  thirteen  stripes  of  the  1777 
* flag  was  due  in  a measure  to  a reverence  for 
the  standard  of  the  revolution,  but  it  was  also 
due  to  the  fact  that  a further  increase  of  the 
number  of  stripes  would  have  made  the  width 
of  the  flag  out  of  proportion  to  its  length  un- 
less the  stripes  were  narrowed,  and  this  would 
have  impaired  their  distinctness  when  seen 
from  a distance.  A newspaper  of  the  time  said : 

“ By  this  regulation  the  thirteen  stripes  will 
represent  the  number  of  States  whose  valor  and 
resources  originally  effected  American  inde- 
pendence, and  the  additional  stars  will  mark  the 
increase  of  the  state  since  the  present  Constitu- 
tion.” 


No  act  has  since  been  passed  by  Congress 
altering  this  feature  of  the  flag,  and  it  is  the 
same  as  originally  adopted,  except  as  to  the 
number  of  stars  in  its  union.  In  the  war  with 
Mexico,  the  national  flag  bore  twenty-nine  stars 
in  the  union ; during  the  late  civil  war,  thirty- 
five.  In  none  of  the  acts  of  Congress  relating 
to  the  flag  has  the  manner  of  arranging  the 
stars  been  prescribed,  and  in  consequence  there 
has  been  a lack  of  uniformity  in  the  matter,  and 
flags  in  use  by  the  public  generally  may  be 
seen  with  the  stars  arranged  in  various  ways. 
The  early  custom  was  to  insert  the  stars  in  par- 
allel rows  across  the  blue  field,  and  this  custom 
has,  it  is  believed,  been  observed  in  the  navy 
at  least  since  1818,  at  which  time  the  President 
ordered  the  stars  to  be  arranged  in  such  man- 
ner on  the  national  flag  used  in  the  navy.  In 
the  army,  too,  it  is  believed,  the  stars  have 
always  been  arranged  in  horizontal  rows  across 
the  blue  field,  but  not  always  in  vertical  rows ; 
the  effect,  however,  being  about  the  same  as  in 
the  naval  flag.  Hereafter  there  will  be  no  dif- 
ference in  the  arrangement  between  the  army 
and  navy,  as  an  agreement  has  been  arrived  at 
between  the  War  and  Navy  departments  on  the 
subject. 

The  national  flags  hoisted  at  camps  or  forts 
are  made  of  bunting  of  American  manufacture. 
They  are  of  the  following  three  sizes:  The 

storm  and  recruiting  flag,  8 feet  in  length  by  4 
feet  2 inches  in  width;  the  post  flag,  measuring 
20  feet  in  length  by  10  feet  in  width;  the  gar- 
rison, measuring  36  feet  in  length  by  20  feet  in 
width  (this  flag  is  hoisted  only  on  holidays  and 
great  occasions).  The  union  is  one-third  of  the 
length  of  the  flag  and  extends  to  the  lower  edge 
of  the  fourth  red  stripe  from  the  top.  The 
national  colors  carried  by  regiments  of  infantry 
and  artillery  and  the  battallion  of  engineers,  on 
parade  or  in  battle,  are  made  of  silk  and  are  6 
feet  6 inches  long  and  6 feet  wide  and  mounted 
on  staffs.  The  field  of  the  colors  is  31  inches 
in  length  and  extends  to  the  lower  edge  of  the 
fourth  red  stripe  from  the  top. 


' Great  Men’s  Works 


MOHAMMED  began  the  Koran  at  35. 
Shelley  wrote  “ Queen  Mab  ” at  18. 
Keats  wrote  his  “Endymion”  at  22. 
Alexandre  Dumas  wrote  plays  at  22. 
Disraeli  wrote  “ Vivian  Grey  ” at  21. 
Heine  published  his  first  songs  at  23. 
Swift  wrote  the  “ Tale  of  a Tub”  at  37. 
Seneca  wrote  “De  Beneficiis  ” after  50. 
Richardson  published  “ Pamela”  at  51. 


Racine  wrote  the  “ Andromache  ” at  28. 
Paley  wrote  the  “Horae  Paulinae”  at  47. 
Coleridge  published  “Christabel”  at  44. 
Pliny  finished  the  “ German  War”  at  31. 
Luther  wrote  his  ninety-five  theses  at  34. 

Poe  wrote  w The  Raven  ” in  his  36th  year. 
Confucius  began  his  religious  works  at  30. 
Butler  wrote  “ Hudibras  ” after  he  was  60. 
Owen  Meredith  published  “ Lucille  ” at  29. 


GREAT  MEN’S  WORKS 


173 


Sterne  published  “Tristram  Shandy”  at  46. 

Shakespeare  wrote  his  first  play  at  about  24. 

Machiavelli  completed  “ The  Prince  ” at  45. 

Boilleau  wrote  his  first  satirical  poems  at  24. 

Lord  Bacon  wrote  the  “ Novum  Organum  ” at 
41. 

Sir  Thomas  More  finished  his  “ Utopia  ” at 

73. 

Spenser  published  the  “ Faerie  Queene  ” at 

38. 

Perseus  is  thought  to  have  written  his  satires 
at  45. 

Corneille  wrote  “ Melite,”  his  first  drama,  at 

21. 

David  is  said  to  have  written  his  first  psalm 
at  18. 

Goldsmith  finished  “ The  Deserted  Village  ” 
at  42. 

Sheridan  wrote  his  “ School  for  Scandal  ” at 
26. 

Josephus  published  his  “Wars  of  the  Jews” 
at  56. 

Calvin  published  his  “ Psychopannychia  ” at 
25. 

It  is  said  that  Horace  wrote  his  first  odes  at 
23. 

Tacitus  finished  the  first  part  of  his  history 
at  50. 

Livy  is  said  to  have  finished  his  “ Annals  ” 
at  50. 

Lamartine’s  poems  appeared  when  the  poet 
was  30. 

Thackeray  was  36  when  “ Vanity  Fair  ” ap- 
peared. 

Homer  is  said  to  have  composed  the  Iliad 
after  60. 

Dante  finished  the  “ Divina  Commedia  ” at 
about  51. 

Samuel  Johnson  published  “ London  ” when 
he  was  29. 

Solomon  is  said  to  have  collected  the  Proverbs 
at  50. 

The  Bucolics  of  Virgil  were  written  between 
43  and  47. 

John  Bunyan  finished  the  “Pilgrim’s  Prog- 
ress ” at  50. 

George  Eliot  was  39  when  “Adam  Bede” 
was  printed. 

Baxter  wrote  the  “ Saint’s  Everlasting  Rest  ” 
at  34. 

Robert  Browning  wrote  “ The  Ring  and  the 
Book  ” at  57. 

Adam  Smith  published  “ The  Wealth  of 
Nations  ” at  55. 

Fichte  wrote  the  famous  “ Wissenschafts- 
lehre  ” at  32. 

Von  Ranke  finished  his  “ History  of  the 
Popes”  at  39. 

“ The  Robbers,”  by  Schiller,  made  the  author 
famous  at  23, 


Thomas  & Kempis  wrote  the  “ Imitation  of 
Christ  ” at  34. 

Voltaire’s  first  tragedy  came  out  when  the 
author  was  22. 

Hannah  More  wrote  “The  Search  After  Hap- 
piness” at  28. 

Martial  is  said  to  have  written  epigrams  before 
he  was  20. 

Bryant  was  19  when  made  famous  by  “Than- 
atopsis.” 

Joseph  Addison’s  first  essays  appeared  when 
he  was  29. 


Famous  Poems  and  Their  Authors. 

“ Elegy  Written  in  a Country  Churchyard  ” 
is  the  master  composition  of  Thomas  Gray 
(1716-1771). 

“The  Shipwreck”  is  by  William  Falconer 
(1730-1769). 

“ The  Minstrel  ” is  the  production  of  James 
Beattie  (1735-1803). 

“ Rock  of  Ages  ” is  from  the  pen  of  Augustus 
Montague  Toplady  (1740-1778). 

“ The  Farmer’s  Boy”  was  written  by  Robert 
Bloomfield  (1766-1823). 

“ The  Burial  of  Sir  John  Moore”  is  the  effort 
of  Charles  Wolf  (1791-1823). 

“Woodman,  Spare  that  Tree”  is  the  work  of 
George  P.  Morris  (1802-1864.) 

“ The  Buccaneer”  was  composed  by  Richard 
Henry  Dana  (1789-1879). 

“Star-Spangled  Banner”  was  written  by 
Francis  Scott  Key  (1790-1843.) 

“ La  Marseillaise  ” is  the  work  of  Rouget  de 
L’Isle  (1760-1836). 

“ Home,  Sweet  Home,”  is  by  John  Howard 
Payne  (1792-1852). 

“From  Greenland’s  Icy  Mountains”  is  the 
composition  of  Reginald  Heber  (1783-1826). 

“ Battle  Hymn  of  the  Republic  ” was  written 
by  Julia  Ward  Howe  (1819). 

“ Ben  Bolt  ” is  from  the  pen  of  Thomas  Dunn 
English  (1819). 

“ Rocked  in  the  Cradle  of  the  Deep  ” is  by 
Emma  C.  Willard  ( 1847-1870). 

“ Hail,  Columbia,”  is  the  production  of  J oseph 
Hopkinson  (1770-1842). 

“ Curfew  Must  Not  Ring  To-night  ” is  the 
work  of  Mrs.  Rose  Hartwick  Thorpe  (1850). 

111  fares  the  land,  to  hastening  ills  a prey, 

When  wealth  accumulates  and  men  decay. 
Princes  and  lords  may  flourish  and  may  fade; 

A breath  can  make  them  as  a breath  has  made; 
But  an  honest  peasantry,  a country’s  pride, 
When  once  destroyed,  can  never  be  supplied. 

— Goldsmith, 


AREA  AND  POPULATION  OF  THE  CONTINENTS 

The  following  table  shows  the  area,  population,  and  density  of  population  in  each  of  the 
divisions  of  the  earth : 


Area:  square  miles. 

Population. 

Pop.  per  square  mile. 

Europe 

3,797,410 

17,039,066 

11,518,104 

3,458,029 

7,952,386 

6,844,602 

357,851,580 

825,954,000 

168,499,017 

5,684,600 

88,386,084 

33,342,700 

94 

Asia. ....  

48 

Africa 

14 

Australasia 

1.6 

North  America 

11 

South  America 

5 

Polar  Islands 

50,609,597 

1,689,834 

1,479,717,981 

11,170 

29 

Total 

52,299,431 

1.479,729,151 

28 

STATISTICS  OF  ALL  THE  CHIEF  COUNTRIES. 


Countries. 

Population. 

Square  Miles. 

Capitals. 

British  Empire 

327,645,000 

9,043,577 

London. 

China 

303,241,969 

4,468,750 

Peking. 

Russian  Empire 

108,787,244 

8,457,289 

St.  Petersburg. 

France  and  Colonies . 

65,894,242 

1,167,239 

Paris. 

France 

38,218,903 

204,177 

Colonies 

27,675,339 

963,062 

United  States 

62,622,250 

3,602,990 

Washington. 

German  Empire 

46,855,704 

211,108 

Berlin. 

Prussia 

28,313,833 

134,467 

Berlin. 

Bavaria 

5,416,180 

29,291 

Munich. 

Saxony 

3,129,168 

5,789 

Dresden. 

Wurtemberg 

1,994,849 

7,531 

Stuttgart. 

Baden 

1,600,839 

5,803 

Karlsruhe. 

Alsace-Lorraine 

1,563,145 

5,602 

Hesse 

956,170 

2,965 

Darmstadt. 

Mecklenburg-Schwerin 

575,140 

5,137 

Schwerin. 

Hamburg 

518,712 

158 

Brunswick 

372,580 

1,425 

Brunswick. 

Oldenburg 

341,250 

2.479 

Oldenburg. 

Saxe-Weimar 

313,668 

1,387 

Weimar. 

Anhalt 

247,603 

906 

Dessau. 

Saxe-Meiningen 

214,697 

953 

Meiningen. 

Saxe-Coburg  Gotha 

198,717 

760 

Gotha. 

Bremen 

166.392 

99 

Saxe-Altenburg 

161,129 

511 

Altenburg. 

Lippe 

123.250 

472 

Detmold. 

Reuss  (younger  line) 

112,118 

319 

Gera. 

Mecklenburg-Strelitz 

98,371 

1,131 

Neu  Strelitz. 

Schwarzburg-Rudolstadt 

83,939 

363 

Rudolstadt. 

Schwarzburg-Sondershausen 

73,623 

333 

Sondershausen. 

Lubeck 

67,658 

115 

Waldeck 

56.565 

433 

Arolsen. 

Reuss  (elder  line) 

53,787 

122 

Greiz. 

Schaumburg-Lippe 

37.204 

131 

Buckeburg. 

Austro-Hungarian  Empire 

41,827,700 

201,591 

Vienna. 

Japan 

39,607.234 

147,669 

Tokio. 

Netherlands  and  Colonies 

33,042,238 

778,187 

The  Hague. 

Turkish  Empire 

32,000,000 

1,731,280 

Constantinople. 

Italy 

29,699,785 

110,665 

Rome. 

Spain  and  Colonies 

24,873,621 

361,953 

Madrid. 

Brazil 

14,000,000 

3,219,000 

Rio  de  Janeiro. 

Mexico 

11,520.041 

751,700 

Mexico. 

Corea 

10,519.000 

85,000 

Seul. 

Congo  State 

8,000,000 

802,000 

, i 

174 

STATISTICS  OF  ALL  THE  CHIEF  COUNTRIES.— Concluded. 


Countries. 

Population. 

Square  Miles. 

Capitals. 

Persia 

7,653,600 

636,000 

Teheran. 

Portugal  and  Colonies 

7,249,050 

240,691 

Lisbon. 

Egypt* 

6,806,381 

494,000 

Cairo. 

Sweden  and  Norway 

6,774,409 

298,974 

Stockholm. 

Morocco 

6,500,000 

314,000 

Fez. 

Belgium 

6,030,043 

11,373 

Brussels. 

Annaml 

6,000,000 

106,300 

Hue. 

Siam 

5,700,000 

280,550 

Bangkok. 

Roumania* 

5,376,000 

46,314 

Bucharest. 

Argentine  Republic 

4,200,000 

1,095.013 

Buenos  Ayres. 

Colombia 

4,000,000 

331,420 

Bogota. 

Afghanistan 

4,000,000 

279,000 

Cabul. 

Madagascar 

3,500,000 

230,000 

Antananarivo. 

3,000,000 

129,000 

Peru 

2,970,000 

405,040 

Lima. 

Switzerland 

2,933,334 

15,981 

Berne. 

Chile 

2,665,926 

256,860 

Santiago. 

Bolivia 

2,300,000 

472,000 

La  Paz. 

Greece 

2,187,208 

24,977 

Athens. 

Denmark 

2,172,205 

14,789 

Copenhagen. 

Venezuela 

2,121,988 

566,159 

Caracas. 

Servia 

2,096,043 

18,757 

Belgrade. 

Bulgaria* 

2,007,919 

24,700 

Sofia. 

Nepaul 

2,000,000 

56,800 

Khatmandu. 

Cochin-China 

1,642,182 

22,958 

Saigon. 

Oman 

1,600,000 

81,000 

Muscat. 

Guatemala 

1,427,116 

46,774 

New  Guatemala. 

Ecuador 

1,146,000 

144,000 

Quito. 

Liberia 

1,150,000 

14,000 

Monrovia. 

Transvaal 

800,000 

110,193 

Pretoria. 

Uruguay 

700,000 

72.112 

Montevideo. 

Khiva 

700,000 

22,320 

Khiva. 

Salvador 

651,130 

7,228 

San  Salvador. 

Hayti 

550,000 

29,830 

Porte  au  Prince. 

Paraguay 

476,000 

145,000 

Asuncion. 

Honduras 

431,917 

42,658 

Tegucigalpa. 

Nicaragua 

400,000 

51,660 

Managua. 

Dominican  Republic 

350,000 

20,596 

San  Domingo. 

Montenegro 

245,380 

3,486 

Cetigno. 

Costa  Rica 

213,785 

19,985 

Jan  Jose. 

Orange  Free  State 

133,518 

41,484 

Bloemfontein. 

Hawaii 

86,647 

6,587 

Honolulu. 

*Also  enumerated  with  Turkish  Empire.  *fAlso  enumerated  with  Colonies  of  France. 


Errors  in  History. 

The  African  king  Prester  John  never  had  an 
existence. 

There  never  was  such  a person  as  Pope  Joan, 
the  “ female  pontiff.” 

Portia  did  not  swallow  the  burning  coals. 
The  whole  story  was  certainly  an  invention. 

Francis  I.,  after  the  battle  of  Pavia,  did  not 
say,  “ All  is  lost  save  honor.”  The  expression 
was  entirely  different. 

The  organ  of  the  middle  ages  which,  when 
moved  into  the  sunshine,  played  tunes  of  itself, 
was  a play  of  the  mediaeval  fancy. 

Seneca  was  not  a half  Christian  philosopher, 
but  a grasping  money-lender  and  usurer,  who 
died  worth  over  $15,000,000. 

The  Pharaoh  of  the  Exodus  was  not  drowned 


in  the  Red  Sea.  His  mummy  has  been  found, 
the  skull  split  by  a large  battle-ax. 

Caesar  did  not  say  “ Et  tu,  Brute!”  Eye- 
witnesses to  the  assassination  deposed  that  “ he 
died  fighting,  but  silent,  like  a wolf.” 

Alfred  the  Great  did  not  visit  the  Danish 
camp  disguised  as  a minstrel.  There  is  no  good 
reason  to  believe  that  he  could  either  play  the 
harp  or  speak  Danish. 

The  luminous  paintings  said  to  have  been 
common  among  the  Japanese  200  years  ago 
were  luminous  only  in  the  imagination  of 
travelers. 

The  romantic  and  supposedly  beautiful  Mary, 
“ Queen  of  Scots,”  was  cross-eyed,  and  had  other 
physical  blemishes  that  are  not  accounted  attri- 
butes of  beauty,  as  we  view  it,  from  our  stand- 
ards of  beauty  to-day. 


176 


SOME  INTERESTING  DATES— CURIOUS  MISNOMERS 


Fair  Rosamond  was  not  poisoned  by  Queen 
Eleanor,  but,  after  a long  residence  as  a nun  in 
the  convent  of  Gadstow,  died  greatly  esteemed 
by  her  associates. 

Philip  III.,  of  Spain,  was  not  roasted  to 
death  by  a roaring  fire  because  court  etiquette 
forbade  any  one  to  go  to  his  assistance.  He 
died  a natural  death,  and  the  same  story  is  told 
of  a dozen  different  monarchs  who  were  sticklers 
for  ceremony. 

The  hanging  gardens  of  Babylon  did  not 
hang,  nor  were  they  gardens.  They  were  ter- 
races supported  by  arches  and  overgrown  with 
trees.  They  were  erected  for  the  amusement  of 
a Babylonian  queen  who  had  come  from  a 
mountainous  country. 

Some  Interesting  Dates. 

Fruits,  Flowers,  Etc. — The  cherry  dates 
back  to  A.D.  100;  the  lily,  800;  jasmine,  1500; 
mulberry,  1520;  mignonette,  1528;  the  plum, 
1530;  geranium,  1534;  gooseberry,  1540; 
melons,  1540;  hyssop,.  1548;  pomegranate, 
1548;  lemon,  1554;  peach,  1562;  carnation, 
1567;  pink,  1567;  lavender,  1568;  pineapple, 
1568;  quince,  1573;  tulip,  1578;  oleander, 
1600;  Virginia  creeper,  1629;  black  walnut, 
1629;  hickory  nut,  1640;  nectarine,  1652; 
honeysuckle,  1656;  sassafras,  1663;  hawthorn, 
1683;  passion  flower,  1692;  raspberry,  1696; 
foxglove,  1696;  currant,  1705;  snowdrop,  1756; 
chrysanthemum,  1790;  dahlia,  1803;  camelia, 
1811;  petunia,  1823;  verbena,  1827;  fuchsia, 
1835. 

Foods  and  Cookery. — Forks  first  used, 
1220;  sugar  in  Europe,  1250;  first  English 
cook  book,  1498;  cabbages,  1510;  turkeys, 
1523;  guinea  fowl,  1540;  potatoes,  1565;  cauli- 
flower, 1603;  tea,  1610;  cattle  imported  to 
America,  1611;  coffee,  1616;  bread  made  with 
yeast,  1634;  rice,  1690;  celery,  1704;  ice 
cream,  1760;  U.  S.  fish  culture,  1804;  Liebig’s 
extract,  1847;  condensed  milk,  1849;  food 
adulteration  act,  1854;  aerated  bread,  1856; 
cooking  schools,  1873.  . 

Fuel  and  Light. — Wood  fuel,  prehistoric; 
charcoal,  B.C.  1800;  oil  lamps,  B.C.  1000;  wax 
candles,  B.C.  200;  peat,  B.C.  60;  rush  lights, 
A.D.  1300;  coal  gas,  1739;  Davy’s  safety  lamp, 
1802;  sperm  candles,  1811;  paraffine,  1825; 
petroleum,  1859;  natural  gas,  1870;  water  gas, 
1873;  electric  heating,  1876;  incandescent 
electric  light,  1878. 

The  World’s  Clothing. — Spinning  and 
weaving  and  dyeing  are  prehistoric.  The peplon, 
or  long  cloak,  was  worn  in  Greece,  B.C.  600; 
Tyrian  purple  dye  used,  B.  C.  600-300;  the 
Roman  toga  worn,  B.C.  250- A.D.  100;  breeches 
worn  by  the  Scythians,  B.C.  550;  kilts  and 
trews  worn  by  the  Celts,  B.C.  100;  figured 


weaving  in  Italy,  A.D.  100-1000;  Dutch  and 
Flemish  weaving,  A.D.  1100;  silk  weaving  at 
Palermo,  A.D.  1146;  linen  cloth  made  in  Eng- 
land, 1253;  English  wool  trade  flourished  from 
A.D.  1337;  Brabant  looms  brought  to  England, 
1340;  linen  shirts  in  common  use,  1560;  silk 
worms  brought  to  France,  1600;  felt  in  com- 
mon use,  1610;  fly  shuttles,  1738;  calico  print- 
ing, 1764;  spinning-jenny,  1767;  carding- 
machine,  1770;  mule,  1779;  power  loom,  1785; 
cotton  gin,  1791;  shoddy,  1813;  sewing-machine, 
1841;  silk  worm  disease,  1854;  rubber  coats, 
1875;  electric  looms,  1889. 

Curious  Misnomers. 

Arabic  figures  were  not  invented  by  the 
Arabs,  but  the  early  scholars  of  India. 

Cleopatra’s  needles  were  not  erected  by  that 
queen,  neither  do  they  commemorate  any  event 
in  her  history.  They  were  set  up  by  Rameses 
the  Great. 

The  Jerusalem  artichoke  has  no  connection 
whatever  with  the  holy  city  of  the  Jews.  It  is 
a species  of  sunflower,  and  gets  its  name  from 
girasole,  one  of  the  scientific  names  of  that 
genus  of  plants. 

The  word  “ pen  ” means  a feather,  and  is  from 
the  Latin  penna,  a wing.  Surely  the  expression 
“ a steel  pen  ” could  be  improved  upon. 

Galvanized  iron  is  not  galvanized  at  all,  but 
is  coated  with  zinc  by  being  plunged  into  a 
bath  of  that  metal  and  muriatic  acid. 

Pompey’s  pillar  at  Alexandria  was  neither 
erected  by  Pompey  nor  to  his  memory. 

Common  salt  is  not  a salt  and  has  long  since 
been  excluded  from  the  class  of  bodies  denom- 
inated “ salts.” 

Rice  paper  is  not  made  from  either  rice  or 
straw,  but  from  a pithy  plant  called  tungtsua, 
found  in  China,  Corea  and  Japan. 

Brazil  grass  neither  comes  from  nor  grows  in 
Brazil.  It  is  strips  from  a species  of  Cuban 
palm. 

Oh,  fear  not  in  a world  like  this, 

And  thou  shalt  know  ere  long. 

Know  how  sublime  a thing  it  is 
To  suffer  and  be  strong.— Longfellow. 

Sweet  are  the  uses  of  adversity, 

Which,  like  the  toad,  ugly  and  venomous, 
Wears  yet  a precious  jewel  in  his  head; 

And  this  our  life,  exempt  from  public  haunt, 
Finds  tongues  in  trees,  books  in  the  running 
brooks, 

Sermons  in  stones,  and  good  in  everything. 

— Shakespeare. 

Truth,  crushed  to  earth,  shall  rise  again; 

The  eternal  years  of  God  are  hers: 

But  Error,  wounded,  writhes  with  pain 

And  dies  among  his  worshippers. — Byron. 


-*MEN.^ 


United 

States. 

64,000 


■ ; 


/ United  \ 
'Kingdom 

47,500 


'Germany 
i 32,000 


26,000 


■'Ausiralia'1 

7000 


1037 


( In  Millions  sterling  ) 
Figures  by  Mulhall- 


231 

■ 

108 

106 

United  States 


Germany  Austria  Italt  Russia  Spain 


Canada  Australia  Prance  United  Kingdom 


THE  WORLD'S  GREAT  NATION; 


WEALTH  OF  NATIONS 


(in  Millions  of  Dollars .) 


5,000 


Canada  Belgium 


Holland  Sweden  Argentina 


United  Kingdom  United  States 


BANKING  CAPITAL. 


£ a 5 

r5?  o PI 


P -Ih  CD 


N. 


Inhabitants  per  Square  Mile  in  1820  and  in  1890. 

(Red  for  1820.  Yellow  for  1890.) 


Portugal 


Sweden 


Norway 


Denmark 


Holland 


EDUCATION  AND  ILLITERACY. 

The  numbers  on  the  right  and  the  red  Columns  show  the  percentage  of  Adults  able 
to  write.  The  numbers  on  the  left  (1  to  21 ) and  the  blue  columns  show  the  per- 

centage of  the  population  attending  school-average  attendance. 

21 


II  I 

I I III 

JLJLJ  - J i. J ..JLJL1LJLJLJLJL 


THE  WORLD’S  FOOD  SUPPLY. 


Production  and  Consumption  of  Meat,  lbs. yearly  per  Inhabitant.  The  consumption  of  meat 
is  indicated  in  parenthesis. 


Ireland 


Denmark 


MBf 


■*»  mmm 

- - , 

Holland  Germany  Austria  Sweden  Switzerland  G.  Hritain  Russia  Belgium  Itali 

Pounds  of  Grain  per  inhabitant. 


United  States  Denmark  Canada  Russia  Roumania  Spain  France  Sweden 


930  1 ( 860  ) ( 840  ] ( 760  , , 700  j g|0#j  M m M ^ (400, 

Austria  Argentina  Algeria  Australia  Germany  Belgium  Portugal  Holland  Ireland  Scotland  Italy  England 

Acres  under  Grain  per  100  inhabitants. 


United  States 


Russia  Argentina  . Denmark  Roumania  Canada  Australia  Spain 


© © ® (£ 


Greece  Austria  France  Sweden  Germany  Italy  Portugal  Belgium  Holland  SwitzerlandUKingdom 


Co  m m onwealth. 


k® 


a 

o 

& 


t=a 

H 


t — 3 OJ/}_  J-  jj~Adan 


Clinfjton 

U.1810. 

Pinkney 

1810. 


CO0 
H 
< 

hH 

-Era  of  Ga  \d  Feeling 

Missouri  >•  Mor 
Compron  ise . (J 

.Q.Adams  1825  < Jael 
ouiiTT  1829 


roe  1817 H 

son  1825  H 

£ 

ne  1830. 


Peroival 
1809 

Liverpool 
>-1812 
DC 

o 

Catholic  H 
Emancipation  ’29. 
Grey  [Wellington 
1830.  Reform  i«28 
Melbourne  Uo-#  8 
1834.  | 

Corn  laws 


’GO.  raney 

„ Emancipation  *63, 
Seyipour 


ley  Reconstruction 

llUg 

Blai  e 


’68-70. 

Tilde  n 76. 

Tariff  & Silver 
Cleveland 

UESTIONS. 


Derby 

„ , . 1852,  ’58 

Palmerston 
1855’59'’65:  “ 

H 
< 

Dis^raeli 
LU  1874 
CD 

Z Salisbury 


Home  Rule ’86(J 

1 IRISH  QUESTION. 


Hellenic 


Classic 


Italian 


French. 


Irish. 


Scotch. 


Celtic 


iMeish. 


Cornish. 


Cymric 


IHen&ish. 


mam 


Bettish. 


Buthenian 


South.  Buss 


Basque 


4 Belongs  to  the  Aryan  group, but 
J definite  origin  unknown. 


The  Aryan  Tongue. 


t=3 

H 


700 


ART  & MUSIC. 


EDUCATION. 


LAW. 


MEDICINE. 


800 


900 


DJ 
O 
2 
UJ 

o 

CO 

Q 

2 

< 1000 

CO 
H 
CC 
< 

UJ 
2 
H 

2 


1100 

1200 

1300 

1400 

1500 

1600 

1700 

1800 

1900 


lllnminatingl300 
Elkampxa  12,38. 
Mnsical  lime  ’"SO. 


Byaantme' 

axckitectnxeOOO 

Gxegoxian  rnnsic 


Hoik  song 
Catkedxal  axckit 
Glass  painting 


Exatic  metal 
xraoxk  910. 

Song  okRoland 


Mins tx els  lOOO. 
Roxman  ax  ok- 
Minnesingexs 
1080. 


TxonPadonxsll04| 
Gotkic  axck.  j 
■Religions  axt.  fl 


Haxmoxy  132,0. 
Onlay’s  mass  1380. 
Milan  Catkedxal 
1386. 


Ike  Renaissance’lC 
Painting  in  oil 
14=10.; 

StPetex’s  114=0. 
Engxaning 


Miokael  Engelo 
1.  1010 

Rapkaeli.  1010 
Madxigals  ’30. 
Ckoxal  mnsio’OO 
Qxatoxio  ’TO. 


Modexn  opexa 
1600. 

GO  Stun  IkPP.S'PP.V  \G2.0, 
Cp.uhp.  Pinvmuc,  \e>50. 

UUP.  EUGHKUUG  \6S0. 


HOUMVOC  vtoo. 
kPCUPUG  YIV 2. 

Oplhp.  bouppp  vi\S. 
Xp.u\th  op  0pp.p.i\vn5. 

?OTPP.P0(  0tC0PKT\0U\1B0 


N\OOP.HU  SGOXPPOHP.  \aou 
RPAUS-p  SCHOOL \S\Q. 
PHO'POOHAPHX  \SSS. 
w.uistum\ou  \aio. 


Codex  3nstin- 
ianns- 


I Code  ol  Elixedixf 
England  880 


Cinil  law 
: e s t ox  e d tkx  ongk|  ■ 
ont  Enxope  ’30. 
Stepkens  Ckaxte| 


Magna  Ckaxta  : 
1316. 

iaxxistexs  app’dj 
1391. 


Coke  1. 1610. 


ilaokstone  1030 


Maxskall  1098. 


Code  Rap  ole  on 
1810. 

Englisk  Raw 
Reioxm  1803. 


■Dogmatic 

medicine. 


ExaPic  doctoxs 
800. 


Epotkecaxies 

930. 

Enicenna 

980. 


ExaP  medicine 
in  Enxope  1000. 


Modexn  snxgexy 
1300. 


Enatomy  1310. 


Paxacelsns  1010. 
Eandannm  1030. 


Calomel  1608. 
Cixcnlation  oi 
tke  Plood  1638. 
Cinckona  164=0. 


Snxgeons  & 
PaxPexs  distinct 
aitex  104:0. 

\Iaccinationl096. 


Gkloxoioxm  1831. 
Etkex  184=6. 
Gexm  tkeoxy 
1868. 


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The  first  steamer  crossed  the  ocean  in  1819. 
Since  the  introduction  of  the  screw  propeller 
the  speed  of  steamships  has  been  increased 
110  per  cent,  and  the  consumption  of  coal  reduced 
70  per  cent.,  the  means  by  which  this  was  accom- 
plished being  the  use  of  iron  and  steel  in  con- 
struction ; increase  of  steam  pressure  in  boiler ; 
surface  condensation;  compound  and  duplicate- 
expansion  boilers. 


HISTORY  OF  THE  SEA, 


EVOLUTION  OF  STEAMSHIP  DIMENSIONS  FROM  1840  TO  THE  PRESENT  TIME. 


THE  EVOLUTION  OF  A ELECTRICAL  SCIENCE 


1V1-A.I* 
o£  tlie 

UNITED  STATES 

SHOWING 

Acauismoss  of  territory. 

Total  Area  of  the  United  States, 
3,501,409  Square  Miles. 


TELEGRAPHIC  ALPHABET 


Morse 


A 

a (se)  

B 

0 

D 

E 

F 

G 

H 

1 

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K 

L 

M ' 

N 

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6 (oe)  

P 

Q 

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Needle 

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Mirror 


J 

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// 

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J/s 

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Morse 


s 

T — 

U 

ti  (iie)  — — 

V 

w 

X 

Y — - — 

Z 

Ch 

1 

2 

3 

4 ---- 

5 

6 

7 

8 

9 — — - 

0 


Needle 

and 

Mirror 


W\ 

6 

w// 

x// 

k/ 

/// 

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sssw 

Awn 

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The  Morse  alphabet  is  the  one  ordinarily  nsed  in  tele- 
graphing, but  messages  by  cable  are  generally  sent  by  the 
Needle  and  Mirror  system.  About  25  words,  averaging  five 
letters  each,  can  be  sent  per  minute  by  the  Morse  signals. 
About  30  words  per  minute  can  be  sent  by  the  “Needle  and 
Mirror”  on  short  cables.  Errors  and  ambiguities  in  the 
transmission  of  telegraphic  dispatches  may  generally  be 
detected  by  a study  of  the  alphabet — by  noting  such  combi- 
nations as  may  easily  be  confounded  with  others. 


ALPHABET  FOR  THE  BLIND 

MOON’S  SY6TEM 

A B CD  EFGHIJK 


DEAF  AND  DUMB 
ALPHABET 


li  M. 


% 


ft* 

ft  ftv 

xl,  ft, 

ONE-HAND  ALPHABET 

(fK  As  f. 


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TWO-HAND  ALPHABET 


L M N O P 


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12  3 F 5 6 7 8 9 O 


Medicine  and  Hygiene 

DISEASES  AND  THEIR  REMEDIES  ^ 

PRESCRIPTIONS  BY  EMINENT  PRACTITIONERS 


IT  should  be  clearly  understood  that  in  all 
cases  of  disease  the  advice  of  a skillful 
physician  is  of  the  first  importance.  It  is  not, 
therefore,  intended  to  supersede  the  important 
and  necessary  practice  of  the  medical  man ; but 
rather,  by  exhibiting  the  treatment  required,  to 
show  in  what  degree  his  aid  is  imperative.  In 
cases,  however,  where  the  disorder  may  be 
simple  or  transient,  or  in  which  remote  resi- 
dence, or  other  circumstances,  may  deny  the 
privilege  of  medical  attendance,  the  following 
particulars  will  be  found  of  the  utmost  value. 
Moreover,  the  hints  given  upon  what  should  be 
avoided  will  be  of  great  service  to  the  patient, 
since  the  physiological  is  no  less  important  than 
the  medical  treatment  of  disease.  The  numbers 
refer  to  prescriptions  on  pages  195-197. 

Apoplexy  — Lay  the  head  upon  a bag  of 
pounded  ice;  immediate  and  large  bleeding 
from  the  arm;  cupping  neck;  leeches  to  the 
temple;  aperients  Nos.  1 and  7;  one  or  two 
drops  of  cotton  oil  rubbed  or  dropped  on  the 
tongue.  Avoid  excesses,  intemperance,  animal 
food. 

Bile,  Bilious,  ob  Livee  Complaints  — 
Abstinence  from  malt  liquor,  cool  homoeopathic 
cocoa  for  drink,  no  tea  or  coffee,  few  vegetables, 
no  broths  or  soups ; lean,  juicy  meat  not  over- 
cooked for  dinner,  with  stale  bread  occasionally 
and  a slice  of  toasted  bacon  for  breakfast.  Nos. 
44  and  45. 

Chicken  Pox  — Mild  aperients,  No.  4,  suc- 
ceeded by  No.  7,  and  No.  8,  if  much  fever 
accompany  the  eruption. 

Chilblains  — Warm,  dry  woolen  clothing  to 
exposed  parts  in  cold  weather,  as  a preventive. 
In  the  first  stage,  friction  with  No.  48,  used 
cold.  When  ulcers  form  they  should  be  washed 
twice  daily  with  carbolic  soap  and  dressed  with 
benzoated  zinc  ointment.  Or,  chilblains  in  every 
stage,  whether  of  simple  inflammation  or  open 
ulcer,  may  always  be  successfully  treated  by 
Goulard’s  extract,  used  pure  or  applied  on  lint 
twice  a day. 

Common  Continued  Fevee  — Aperients ; in 
the  commencement  No.  1,  followed  by  No.  7; 
then  diaphoretics,  No.  8,  and  afterwards  tonics, 


No.  13,  in  the  stage  of  weakness.  Avoid  all 
excesses. 

Common  Cough  — The  linctus,  No.  42  or  No. 
43,  abstinence  from  malt  liquor,  and  protection 
from  cold,  damp  air.  Avoid  cold,  damp  and 
draughts. 

Constipation  — The  observance  of  a regular 
period  of  evacuating  the  bowels,  which  is  most 
proper  in  the  morning  after  breakfast.  The  use 
of  mild  aperients,  No.  37,  and  brown  bread 
instead  of  white.  There  should  be  an  entire 
change  in  the  dietary  for  a few  days  while 
taking  opening  medicine. 

Consumption  — The  disease  may  be  compli- 
cated with  various  morbid  conditions  of  the 
lungs  and  heart,  which  require  appropriate 
treatment.  Take  cod  liver  oil,  malt  and  whisky. 
To  allay  the  cough,  No.  32  is  an  admirable 
remedy.  Avoid  cold,  damp,  excitement  and 
over-exertion. 

Convulsions  (Childeen)  — If  during  teeth- 
ing, free  lancing  of  the  gums,  the  warm  bath, 
cold  applications  to  the  head,  an  emetic,  and 
a laxative  clyster,  No.  20. 

Cboup — Hot  fomentations  as  long  as  the 
attack  lasts;  the  emetic  No.  16,  afterwards  the 
aperient  No.  5.  Avoid  cold  and  damp.  Keep 
the  air  in  the  sick-room  moistened  with  steam. 

A Simple  Ceoup  Remedy  — Take  the  white 
of  an  egg,  stir  it  thoroughly  into  a small  quan- 
tity of  sweetened  water,  and  give  it  in  repeated 
doses  until  a cure  is  effected.  If  one  egg  is  not 
enough,  a second,  or  even  a third,  should  be 
used. 

Deopsy — Evacuate  the  water  by  means  of 
No.  10,  and  by  rubbing  camphorated  oil  into 
the  body  night  and  morning. 

Epilepsy  — If  accompanied  or  produced  by 
fullness  of  the  vessels  of  the  head,  leeches  to  the 
temples,  blisters,  and  No.  1 and  No.  7.  If  from 
debility  or  confirmed  epilepsy,  the  mixture  No. 
18.  Avoid  drinking  and  excitement.  Let  the 
patient  alone  during  the  convulsion. 

Ebuptions  on  the  Face  — The  powder  No. 
30,  internally,  sponging  the  face  with  the  lotion 
No.  31.  Avoid  excesses  in  diet. 

Eeysipelas  — Aperients,  if  the  patient  be 
strong,  No.  1,  followed  by  No.  7,  then  tonics, 
No.  27.  No.  27  may  be  used  from  the  com- 
mencement for  weak  subjects. 


194 


MEDICINE  AND  HYGIENE 


Faintness  — Effusion  of  cold  water  on  the 
face,  stimulauts  to  the  nostrils,  pure  air,  and  the 
recumbent  position ; afterwards  avoidance  of  the 
exciting  cause.  Avoid  excitement. 

Frost-bite  and  Frozen  Limbs  — No  heating 
or  stimulating  liquors  must  be  given.  Rub  the 
parts  affected  with  ice,  cold,  or  snow  water,  and 
lay  the  patient  on  a cold  bed. 

Gout  — The  aperient  No.  1,  followed  by  No. 
24,  bathing  the  parts  with  gin-and-water;  for 
drink,  weak  tea  or  coffee.  Warmth  by  flannels. 
Abstain  from  wines,  spirits  and  animal  food. 

Gravel  — No.  5,  followed  by  No.  7,  the  free 
use  of  magnesia  as  an  aperient.  The  pill  No. 
22.  Abstain  from  fermented  drinks  and  hard 
water.  Another  form  of  gravel  must  be  treated 
by  mineral  acids,  given  three  times  a day. 

Whooping  Cough — Whooping  cough  may 
be  complicated  with  congestion  or  inflammation 
of  the  lungs,  or  convulsions,  and  then  becomes 
a serious  disease.  If  uncomplicated,  No.  43. 

Hysterics  — The  fit  may  be  prevented  by 
the  administration  of  thirty  drops  of  laudanum, 
and  as  many  of  ether.  When  it  has  taken  place, 
open  the  windows,  loosen  the  tight  parts  of  the 
dress,  sprinkle  cold  water  on  the  face,  etc.  A 
glass  of  wine  or  cold  water  when  the  patient 
can  swallow.  Avoid  excitement  and  tight 
lacing. 

Indigestion  — The  pills  No.  2,  with  the  mix- 
ture No.  18,  at  the  same  time  abstinence  from 
veal,  pork,  mackerel,  salmon,  pastry  and  beer; 
for  drink,  homoeopathic  cocoa,  a glass  of  cold 
spring  water  the  first  thing  every  morning. 
Avoid  excesses. 

Inflammation  of  the  Bladder  — Aperients 
No.  5 and  No.  7,  the  warm  bath,  afterwards 
opium;  the  pill  No.  11  three  times  a day  till 
relieved.  Avoid  fermented  liquors,  etc.  Large 
quantities  of  water  should  be  taken,  especially 
spring  water  containing  lithia. 

Inflammation  of  the  Bowels  — Leeches, 
blisters,  fomentations,  hot  baths,  iced  drinks, 
the  pills  No.  19;  move  the  bowels  with  clysters, 
if  necessary,  No.  20.  Avoid  cold,  indigestible 
food,  etc. 

Inflammation  of  the  Brain  — Application 
of  cold  to  the  head,  bleeding  from  the  temples 
or  back  of  the  neck  by  leeches  or  cupping; 
aperient  No.  1,  followed  by  No.  7,  No.  15. 
Avoid  excitement,  study,  intemperance. 

Inflammation  of  the  Kidneys  — Leeches 
over  the  seat  of  pain,  aperients  No.  5,  followed 
by  No.  49;  the  warm  bath.  Avoid  violent 
exercise,  rich  living. 

Inflammation  of  the  Liver  — Leeches  over 
the  right  side,  the  seat  of  pain,  blisters,  aperi- 
ent No.  1,  followed  by  No.  7,  afterwards  the 


pills  No.  19,  till  the  gums  are  slightly  tender. 
Avoid  cold,  damp,  intemperance  and  anxiety. 

Inflammation  of  the  Lungs  — Leeches  to 
seat  of  pain,  succeeded  by  a blister;  the  demul- 
cent mixture,  No.  14,  to  allay  the  cough,  with 
the  powders  No.  15,  whisky  and  milk.  Avoid 
cold,  damp  and  draughts. 

Inflammation  of  the  Stomach — Leeches  to 
the  pit  of  the  stomach,  followed  by  fomenta- 
tions, cold  iced  water  for  drink,  bowels  to  be 
evacuated  by  clysters ; abstinence  from  all  food 
except  cold  gruel,  milk  and  water.  Avoid  ex- 
cesses and  condiments. 

Inflammatory  Sore  Throat — Leeches  and 
blisters  externally,  aperient  No.  1,  followed  by 
No.  7 ; gargle  to  clear  the  throat,  No.  17.  Avoid 
cold,  damp  and  draughts. 

Inflamed  Eyes — The  bowels  to  be  regulated 
by  No.  5;  drop  5 per  cent,  cocaine  solution  in 
the  eye  every  three  or  four  hours,  the  eye  to  be 
bathed  with  No.  35. 

Influenza  — No.  4 as  an  aperient  and  dia- 
phoretic. No.  14  to  allay  fever  and  cough.  No. 
28  as  a tonic,  when  weakness  only  remains. 
Avoid  cold  and  damp;  use  clothing  suited  to 
the  changes  of  temperature. 

Intermittent  Fever,  or  Ague  — Take  No. 
13  during  the  intermission  of  the  paroxysm  of 
the  fever,  keeping  the  bowels  free  with  a wine 
glass  of  No.  7.  Avoid  bad  air,  stagnant  pools, 
etc. 

Itch  — The  ointment  No.  28,  or  lotion  No. 
29. 

Jaundice  — The  pills  No.  1,  afterwards  the 
mixture  No.  7,  drinking  freely  of  dandelion  tea. 

Looseness  of  the  Bowels  (English  Chol- 
era)— One  pill  No.  19,  repeated  if  necessary; 
afterwards  the  mixture  No.  21.  Avoid  unripe 
fruits,  acid  drinks,  ginger  beer;  wrap  flannel 
around  the  abdomen. 

Measles  — A well-ventilated  room,  aperient 
No.  4,  with  No.  14  to  allay  the  cough  and 
fever. 

Menstruation  (Excessive)  — No.  40  during 
the  attack,  with  rest  in  the  recumbent  position; 
in  the  intervals,  No.  39. 

Menstruation  (Scanty) — In  strong  patients, 
cupping  the'  loins,  exercise  in  the  open  air,  No. 
40,  the  feet  in  warm  water  before  the  expected 
period,  the  pills  No.  38 ; in  weak  subjects  No. 
39.  Gentle  and  regular  exercise.  Avoid  hot 
rooms  and  too  much  sleep.  In  cases  of  this 
description,  it  is  desirable  to  apply  to  a medical 
man  for  advice.  It  may  be  useful  to  many  to 
point  out  that  pennyroyal  tea  is  a simple  and 
useful  medicine  for  inducing  the  desired  result. 

Menstruation  (Painful) — No.  41  during 
the  attack;  in  the  intervals,  No.  38  twice  a 


MEDICINE  AND  HYGIENE 


195 


week,  with  No.  39.  Avoid  cold,  mental  excite- 
ment, etc. 

Mumps  — Fomentation  with  a decoction  of 
camomiles  and  poppy  heads;  No.  4 as  an  aperi- 
ent, and  No.  9 during  the  stage  of  fever.  Avoid 
cold,  and  attend  to  the  regularity  of  the  bowels. 

Nervousness  — Cheerful  society,  early  rising, 
exercise  in  the  open  air,  particularly  on  horse- 
back, and  No.  12.  Avoid  excitement,  study 
and  late  meals. 

Palpitation  of  the  Heart  — The  pills  No. 
2,  with  the  mixture  No.  12. 

Piles  — The  paste  No.  34,  at  the  same  time 
a regulated  diet.  When  the  piles  are  external, 
or  can  be  reached,  one  or  two  applications  of 
Goulard’s  extract,  with  an  occasional  dose  of 
lenitive  electuary,  will  generally  succeed  in  cur- 
ing them. 

Quinsy  — A blister  applied  all  around  the 
throat;  an  emetic,  No.  16,  commonly  succeeds 
in  breaking  the  abscess;  afterwards  the  gargle 
No.  17.  Avoid  cold  and  damp. 

Rheumatism  — Bathe  the  affected  parts  with 
No.  23,  and  take  internally  No.  24,  with  No.  25 
at  bedtime,  to  ease  pain,  etc.  Avoid  damp  and 
cold ; wear  flannel. 

Rickets — The  powder  No.  33,  a dry,  pure 
atmosphere,  a nourishing  diet. 

Ringworm  — The  lotion  No.  32,  with  the 
occasional  use  of  the  powder  No.  5.  Fresh  air 
and  cleanliness. 

Scarlet  Fever  — Well- ventilated  room, 
sponging  the  body  when  hot  with  cold  or  tepid 
vinegar,  or  spirits  and  water;  aperient,  No.  4; 
diaphoretic,  No.  8.  If  dropsy  succeed  the  dis- 
appearance of  the  eruption,  frequent  purging 
with  No.  5,  succeeded  by  No.  7. 

Scrofula  — Pure  air,  light  but  warm  cloth- 
ing, diet  of  fresh  animal  food;  bowels  to  be 
regulated  by  No.  6 and  No.  26,  taken  regularly 
for  a considerable  time. 

Scurvy  — Fresh  animal  and  vegetable  food, 


and  the  free  use  of  ripe  fruits  and  lemon  juice. 
Avoid  cold  and  damp. 

Smallpox  — A well-ventilated  apartment, 
mild  aperients;  if  fever  be  present,  No.  7 , suc- 
ceeded by  diaphoretic  No.  8,  and  tonic  No.  13 
in  the  stage  of  debility,  or  decline  of  the  erup- 
tion. 

St.  Vitus’  Dance — The  occasional  use,  in 
the  commencement,  of  No.  5,  followed  by  No.  7, 
afterwards  No.  46. 

Thrush — One  of  the  powders  No.  6 every 
other  night;  in  the  intervals  a dessertspoonful 
of  the  mixture  No.  18  three  times  a day;  white 
spots  to  be  dressed  with  the  honey  of  borax. 

Tic  Doloreux  — Regulate  the  bowels  with 
No.  3,  and  take,  in  the  intervals  of  pain,  No.  27. 
Avoid  cold,  damp  and  mental  anxiety. 

Toothache  — Continue  the  use  of  No.  3 for 
a few  alternate  days.  Apply  liquor  ammonite 
to  reduce  the  pain,  and  when  that  is  accom- 
plished, fill  the  decayed  spots  with  silver  suc- 
cedaneum  without  delay,  or  the  pain  will 
return.  A drop  of  creosote,  or  a few  drops  of 
chloroform  on  cotton,  applied  to  the  tooth,  or  a 
few  grains  of  camphor  placed  in  the  decaying 
opening,  or  camphor  moistened  with  turpen- 
tine, will  often  offord  instant  relief. 

Typhus  Fever  — Sponging  the  body  with 
cold  or  tepid  water,  a well- ventilated  apartment, 
cold  applications  to  the  head  and  temples. 
Aperient  No.  4,  with  refrigerant  No.  9,  tonic 
No.  13  in  the  stage  of  debility. 

Water  on  the  Brain  — Local  bleeding  by 
means  of  leeches,  blisters,  aperient  No.  5,  and 
mercurial  medicines,  No.  15. 

Whites  — The  mixture  No.  36,  with  the 
injection  No.  37.  Clothing  light  but  warm, 
moderate  exercise  in  the  open  air,  country  resi- 
dence. 

Worms  in  the  Intestines  — The  aperient 
No.  5,  followed  by  No.  7,  afterwards  the  free 
use  of  lime  water  and  milk  in  equal  parts,  a pint 
daily.  Avoid  unwholesome  food. 


• • • Prescriptions  • . • 


TO  BE  USED  IN  CASES  ENUMERATED  ON  PAGES  193-195 


THE  following  prescriptions,  originally  de- 
rived from  various  prescribers’  pharma- 
copoeias, and  now  carefully  revised, 
embody  the  favorite  remedies  employed  by  the 
most  eminent  physicians : 

1.  Take  of  powdered  aloes,  nine  grains;  ex- 
tract of  colocynth,  compound,  eighteen  grains; 


calomel,  nine  grains;  tartrate  of  antimony,  two 
grains;  mucilage,  sufficient  to  make  a mass, 
which  is  divided  into  six  pills;  two  to  be  taken 
every  twenty-four  hours,  till  they  act  thoroughly 
on  the  bowels;  in  cases  of  inflammation,  apo- 
plexy, etc. 

2,  Powdered  rhubarb,  Socotrine  aloes,  and 
gum  mastic,  each  one  scruple;  make  into  twelve 
pills;  one  before  and  one  after  dinner. 


196 


PRESCRIPTIONS 


3.  Compound  extract  of  colocynth,  extract  of 
jalap,  and  Castile  soap,  of  each  one  scruple; 
make  into  twelve  pills. 

4.  James’  powder,  five  grains;  calomel,  three 
grains;  in  fevers,  for  adults.  For  children,  the 
following:  Powdered  camphor,  one  scruple;  cal- 
omel and  powdered  scammony,  of  each  nine 
grains;  James’  powder,  six  grains;  mix  and 
divide  into  six  powders.  Half  of  one  powder 
twice  a day  for  an  infant  a year  old;  a whole 
powder  for  two  years;  and  for  four  years,  the 
same  three  times  a day. 

5.  James’  powder,  six  grains;  powdered  jalap, 
ten  grains;  mix,  arid  divide  into  three  or  four 
powders,  according  to  the  child’s  age;  in  one 
powder  if  for  an  adult. 

6.  Powdered  rhubarb,  four  grains;  mercury 
and  chalk,  three  grains;  ginger  in  powder,  one 
grain;  an  alterative  aperient  for  children. 

7.  Fluid  extract  cascara,  six  drams;  tincture 
aloes,  four  drams;  tincture  hyoscyamus,  four 
drams;  neutralizing  cordial,  two  ounces;  dessert- 
spoonful every  four  hours  until  the  bowels  move 
freely. 

8.  Nitrate  of  potass,  one  dram  and  a half; 
spirits  of  nitric  ether,  half  an  ounce;  camphor 
mixture,  and  the  spirit  of  mindererus,  each  four 
ounces;  in  fevers,  etc.;  two  tablespoonfuls,  three 
times  a day,  and  for  children  a dessertspoonful 
every  four  hours. 

0.  Spirit  of  nitric  ether,  three  drams;  dilute 
nitric  acid,  two  drams;  syrup,  three  drams;  cam- 
phor mixture,  seven  ounces;  in  fevers,  etc.,  with 
debility;  dose  as  in  preceding  prescription. 

10.  Decoction  of  broom,  half  a pint;  cream 
of  tartar,  one  ounce;  tincture  of  squills,  two 
drams;  in  dropsies;  a third  part  three  times  a 
day. 

11.  Pills  of  soap  and  opium,  five  grains  for 
a dose,  as  directed. 

13.  Ammoniated  tincture  of  valerian,  six 
drams;  camphor  mixture,  seven  ounces;  a fourth^ 
part  three  times  a day;  in  spasmodic  and  hys- 
terical disorders. 

13.  Bisulphate  of  quinia,  half  a dram;  dilute 
sulphuric  acid,  twenty  drops;  compound  infusion 
of  roses,  eight  ounces;  two  tablespoonfuls  every 
four  hours,  in  intermittent  and  other  fevers,  dur- 
ing the  absence  of  the  paroxysm. 

14.  Almond  mixture,  seven  ounces  and  a 
half;  wine  of  antimony  and  ipecacuanha,  of  each 
one  dram  and  a half;  a tablespoonful  every  four 
hours;  in  cough  with  fever,  etc. 

15.  Calomel,  one  grain;  powdered  white 
sugar,  two  grains;  to  make  a powder  to  be  placed 
on  the  tongue  every  two  or  three  hours.  Should 
the  calomel  act  on  the  bowels,  powdered  kino  is 
to  be  substituted  for  the  sugar. 

10.  Antimony  and  ipecacuanha  wines,  of  each 
an  ounce;  a teaspoonful  every  ten  minutes  for 
a child  till  vomiting  is  produced;  but  for  an 
adult  a large  tablespoonful  should  be  taken. 

17.  Compound  infusion  of  roses,  seven 
ounces;  tincture  of  myrrh,  one  ounce. 


18.  Infusion  of  orange  peel,  seven  ounces; 
tincture  of  hops,  half  an  ounce,  and  a dram  of 
carbonate  of  soda;  two  tablespoonfuls  twice  a 
day.  Or  infusion  of  valerian,  seven  ounces; 
carbonate  of  ammonia,  two  scruples;  compound 
tincture  of  bark,  six  drams;  spirits  of  ether,  two 
drams;  one  tablespoonful  every  twenty-four 
hours. 

19.  Blue  pill,  four  grains;  opium,  half  a grain; 
to  be  taken  three  times  a day. 

30.  For  a Clyster  — A pint  and  a half  of  gruel 
or  fat  broth;  a tablespoonful  of  castor  oil,  one  of 
common  salt,  and  a lump  of  butter;  mix,  to  be 
injected  slowly.  A third  of  this  quantity  is 
enough  for  an  infant. 

31.  Chalk  mixture,  seven  ounces;  aromatic 
and  opiate  confection,  of  each  one  dram;  tinc- 
ture of  catechu,  six  drams;  two  tablespoonfuls 
every  two  hours. 

33.  Carbonate  pf  soda,  powdered  rhubarb, 
and  Castile  soap,  each  one  dram;  make  thirty -six 
pills;  three  twice  a day. 

33.  Lotion  — Common  salt,  one  ounce;  dis- 
tilled water,  seven  ounces;  spirits  of  wine,  one 
ounce;  mix. 

34.  Dried  sulphate  of  magnesia,  six  drams; 
heavy  carbonate  of  magnesia,  two  drams;  wine 
of  colchicum,  two  drams;  water,  eight  ounces; 
take  two  tablespoonfuls  every  four  hours. 

35.  Compound  powder  of  ipecacuanha,  ten 
grains;  powdered  guaiacum,  four  grains;  in  a 
powder  at  bedtime. 

36.  Brandish’s  solution  of  potash;  thirty 
drops  twice  a day  in  a wineglass  of  beer. 

27.  Bisulphate  of  quinia,  half  a dram;  dilute 
sulphuric  acid,  ten  drops;  compound  infusion  of 
roses,  eight  ounces;  two  tablespoonfuls  every 
eight  hours,  and  as  a tonic  in  the  stage  of  weak- 
ness succeeding  fever. 

38.  Flowers  of  sulphur,  two  ounces;  hog’s 
lard,  four  ounces;  white  hellebore  powder,  half 
an  ounce;  oil  of  lavender,  sixty  drops. 

39.  Iodide  of  potass,  two  drams;  distilled 
water,  eight  ounces. 

30.  Flowers  of  sulphur,  half  a dram;  carbon- 
ate of  soda,  a scruple;  tartarized  antimony,  one- 
eighth  of  a gram;  one  powder  night  and  morn- 
ing, in  eruptions  of  the  skin  or  face. 

31.  Milk  of  bitter  almonds,  seven  ounces; 
bichloride  of  mercury,  four  grains;  spirits  of 
rosemary,  one  ounce;  bathe  the  eruption  with 
this  lotion  three  times  a day. 

33.  Sulphate  of  zinc,  two  scruples;  sugar  of 
lead,  fifteen  grains;  distilled  water,  six  ounces; 
the  parts  to  be  washed  with  the  lotion  three  times 
a day. 

33.  Carbonate  of  iron,  six  grains;  powdered 
rhubarb,  four  grains;  one  powder  night  and 
morning. 

34.  Aromatic  powder  and  pepsin,  each  one 
dram;  make  twelve  powders;  one  three  or  four 
times  a day. 


PRESCRIPTIONS 


197 


35.  Sulphate  of  zinc,  twelve  grains;  wine  of 
opium,  one  dram;  rosewater,  six  ounces. 

38.  Sulphate  of  magnesia,  six  drams;  sul- 
phate of  iron,  ten  grains;  diluted  sulphuric  acid, 
forty  drops;  tincture  of  cardamoms  (compound), 
half  an  ounce;  water,  seven  ounces;  a fourth  part 
night  and  morning. 

37.  Decoction  of  oak  bark,  a pint;  dried 
alum,  half  an  ounce;  for  an  injection;  a syringe 
full  to  be  used  night  and  morning. 

3 8.  Compound  gamboge  pill  and  a pill  of 
asafoetida  and  aloes;  of  each  half  a dram;  make 
twelve  pills;  two  twice  or  three  times  a week. 

39.  Griffith’s  mixture — one  tablespoonful 
three  times  a day. 

40.  Ergot  of  rye,  five  grains;  in  a powder,  to 
be  taken  every  four  hours.  This  should  only  be 
taken  under  medical  advice  and  sanction. 

41.  Powdered  opium,  half  a grain;  camphor, 
two  grains,  in  a pill;  to  be  taken  every  three  or 
four  hours  whilst  in  pain. 

43.  Syrup  of  balsam  of  tolu,  two  ounces;  the 
muriate  of  morphia,  two  grains;  muriatio  acid, 
twenty  drops;  a teaspoonful  twice  a day. 

43.  Salts  of  tartar,  two  scruples;  twenty 
grains  of  powdered  cochineal;  ^ lb  of  honey; 

IsARGEST  SAFE  DOSES 

Every  person  should  know  the  largest  doses, 
which  it  is  safe  to  take,  of  active  medicines.  The 
following  table  shows  the  largest  doses  admis- 
sible, in  grammes,  and  also  the  equivalent  in 
* grains  for  solids,  and  in  minims  for  liquids. 
The  doses  are  expressed  in  fractions,  thus : 1-13, 
1-64,  meaning  one-thirteenth,  one-sixty-fourth. 
In  non-professional  hands  it  is  the  safest  plan 
to  strictly  observe  the  rule  of  never  giving  the 
maximum  dose  of  any  medicine: 


Medicines. 

Grammes. 

Grains. 

Arsenious  Acid . . . . 

005 

1-13 

Acid,  Carbolic 

05 

% 

“ Hydrocyanic 

06 

i 

Aconita 

0041 

1-16 

Aconite  Root 

15 

2M 

Arsenic,  Iodide 

Atropia 

025 

% 

001 

1-64 

Atropia  Sulph 

001 

1-64 

Barium,  Chlor 

12 

1% 

Belladonna  Herb 

2 

3 

“ Root 

1 

1 K 

Codia 

05 

% 

Conia 

001 

1-64 

Digitalis 

3 

*K 

.-y 


The  Spanish  Armada  consisted  of  132  ships, 
3,165  cannon,  8,766  sailors,  2,088  galley  slaves. 
21,855  soldiers,  1,355  volunteers,  and  150 

monks. 


water,  half  a pint;  boil  and  give  a tablespoonful 
three  times  a day. 

44.  Calomel,  ten  grains;  Castile  soap,  extract 
of  jalap,  extract  of  colocynth,  of  each  one 
scruple;  oil  of  juniper,  five  drops;  make  into 
fifteen  pills;  one  three  times  a day. 

45.  Infusion  of  orange  peel,  eight  ounces; 
carbonate  of  soda,  one  dram,  and  compound 
tincture  of  cardamoms,  half  an  ounce;  take  a 
tablespoonful  three  times  a day  succeeding  the 
pills. 

49.  Carbonate  of  iron,  three  ounces;  syrup  of 
ginger  sufficient  to  make  an  electuary;  a tea- 
spoonful three  times  a day. 

47.  Take  of  Castile  soap,  compound  extract 
of  colocynth,  compound  rhubarb  pill  and  the 
extract  of  jalap,  each  one  scruple;  oil  of  cara- 
way, ten  drops;  make  into  twenty  pills,  and  take 
one  after  dinner  every  day  whilst  necessary. 

48.  Spirit  of  rosemary,  five  parts;  spirit  of 
wine,  or  spirit  of  turpentine,  one  part. 

49.  Take  of  thick  mucilage,  one  ounce;  castor 
oil,  twelve  drams;  make  into  an  emulsion;  add 
mint  water,  four  ounces;  spirit  of  nitre,  three 
drams;  laudanaum,one  dram;  mixture  of  squills, 
one  dram;  and  syrup,  seven  drams;  mix;  two 
tablespoonfuls  every  six  hours. 


OF  POISONOUS  DRUGS. 


Medicines. 

Grammes. 

Grains. 

Extract  Aconite  Leaves 

1 

IK 

“ “ Root 

025 

“ Belladonna 

1 

“ Cannabis  Indica.... 

1 

iK 

“ Conium 

18 

2 % 

“ Digitalis 

2 

3 

“ Nux  Vomica  Ale ... . 

05 

M 

“ Opium 

1 

iK 

“ Stramon,  Seed 

05 

% 

Fowler’s  Solution 

4 

6 min. 

Lead,  Sugar  of 

06 

9-10 

Mercury,  Corrosive  Chlor . . . 

03 

9-20 

“ Red  Iodide 

03 

9-20 

Morphia  and  its  Salts 

03 

9-20 

Nitrate  Silver 

9-20 

Oil,  Croton 

Opium 

06 

9-10 

15 

2M 

Phosphorus 

015 

2-9 

Potassa,  Arsenite 

“ Cyanide 

005 

1-13 

03 

9-20 

Santonine 

1 

iK 

Soda,  Arsenite 

005 

1-13 

Strychnia  and  Salts 

01 

1-6 

Tartar  Emetic. 

2 

3 

Veratria 

005 

1-13 

Veratrum  Viride  

4K 

Zinc,  Chloride 

015 

2-9 

“ Valeriante 

06 

9 10 

The  progress  of  education  in  Europe  since 
1840  has  been  wonderful.  The  population  has 
increased  33  percent.,  and  the  school  attendance 
145  per  cent. 


Additional  Recipes  and  Suggestions 

«— 4—  — — v;»-  ■< 


RHEUMATISM — There  is  no  better  specific 
for  rheumatism  than  earth-worm  oil.  It  is  com- 
monly made  by  taking  two  or  three  dozen  of 
the  largest  earth-worms  that  can  be  found,  and 
placing  them  in  a tin  or  iron  cup  over  the  fire. 
In  a few  moments  the  worms  will  dissolve  into 
a fine  oil,  which  is  then  strained  and  may  be 
bottled,  tightly  corked,  and  set  away  in  a cool 
place  for  use.  It  should  be  employed  as  a lini- 
ment, and  the  stiff est  rheumatic  joints,  well 
rubbed  with  this  natural  lubricant,  will  recover 
their  former  flexibility. 

A cure  for  inflammatory  rheumatism  that 
is  said  to  be  unfailing,  when  properly  carried 
out,  is  to  fill  a large- sized  tub,  one  sufficiently 
large  to  admit  of  placing  within  it  a cane-seat 
chair,  with  hay,  and  pour  over  it  a wash-boiler 
full  of  boiling  water.  The  water  must  be  boil- 
ing, not  simply  hot.  Now  place  the  patient  on 
the  chair  and  cover  entirely  with  something 
heavy  and  close  so  no  steam  will  escape.  Keep 
the  patient  over  the  tub  one  hour,  then  wrap  in 
warm  blankets  and  put  to  bed.  Renew  the 
blankets  three  times  within  twenty-four  hours. 
Three  of  these  vapor  baths  are  sufficient.  They 
are  weakening,  but  very  effectual. 

NEURALGIA  of  the  face,  it  is  claimed,  has 
been  cured  by  applying  a mustard  plaster  to 
the  elbow.  For  neuralgia  of  the  head,  apply 
the  plaster  to  the  back  of  the  neck.  The  reason 
for  this  is  that  mustard  is  said  to  touch  the 
nerves  the  moment  it  begins  to  draw  or  burn, 
and  to  be  of  most  use  must  be  applied  to  the 
nerve  centers,  or  directly  over  the  place  where 
it  will  touch  the  affected  nerve  most  quickly. 

SLEEPLESSNESS — Insomnia  comes  to  be 
a habit,  often,  especially  with  the  elderly,  very 
hard  to  cure  or  break  up.  Anodynes  all  lose 
their  effect  after  a while.  Sometime  sleepless- 
ness may  be  overcome  by  drinking  a glass  of 
milk  just  before  retiring — hot  or  cold.  Some- 
times a “ good  square  meal”  at  the  same  hour 
will  have  a good  effect,  for  it  draws  the  blood 
from  the  brain  by  giviDg  the  stomach  some- 
thiug  to  do.  Dipping  the  feet  in  cold  water 
several  times  and  then  rubbing  them  briskly 
till  warm,  with  a coarse  towel,  will  sometimes 
have  the  desired  effect.  So  also  will  laying  a 
wet  compress  under  the  back  of  the  neck. 
Sleep  can  also  be  induced,  too,  by  partaking 
liberally  of  common  celery.  The  same  may  be 
said  of  lettuce.  Eating  a generous  allowance 
of  white  onions  will  also  produce  sleep. 

DIPHTHERIA — The  negroes  of  the  South 
use  the  juice  of  the  pineapple  for  diphtheria, 
and  it  is  said  to  be  a sure  cure.  The  pineapple 
must  be  thoroughly  ripe.  The  juice  is  of  so 


corrosive  a nature  that  it  instantly  cuts  the  diph- 
theria mucus. 

DRINK  FOR  HEARTBURN,  ETC. — 
Orange  juice  (of  one  orange),  water  and  lump 
sugar  to  flavor,  and,  in  porportion  to  acidity  of 
orange,  bicarbonate  of  soda,  about  half  a tea- 
spoonful. Mix  orange  juice,  water  and  sugar 
together  in  a tumbler,  then  put  in  the  soda, 
stir,  and  the  effervescence  ensues. 

TO  UURE  A FELON — If  the  felon  is  not 
more  than  three  days’  duration  it  can  be  cured 
by  the  following  simple  remedy : Take  one  gill 
of  strong  vinegar  and  heat  it  as  hot  as  the  finger 
can  bear,  put  into  it,  when  heated,  one  table- 
spoonful of  saleratus  and  dip  the  finger  or  the 
part  affected  into  this.  Repeat  it  as  often  as 
possible,  and  the  felon  will  be  sure  to  disappear. 

RING  WORM — To  one  part  sulphuric  acid 
add  sixteen  to  twenty  parts  water.  Use  a brush 
and  feather,  and  apply  it  to  the  parts  night  and 
morning.  A few  dressings  will  generally  cure. 
If  the  solution  is  too  strong  and  causes  pain, 
dilute  it  with  water,  and  if  the  irritation  is 
excessive,  rub  on  a little  oil  or  other  softening 
application,  but  always  avoid  the  use  of  soap. 

NERVOUS  HEADACHE— Bathe  the  head 
freely  in  water  as  hot  as  can  be  borne.  This 
should  be  applied  not  alone  to  the  temples, 
but  to  the  back  of  the  ears  and  the  back 
of  the  neck,  where  the  nerves  are  very 
numerous.  The  effect  is,  in  most  cases, 
soothing  and  beneficial.  If  convenient  a sim- 
ultaneous application  of  hot  water  to  the  feet 
and  back  of  the  neck  is  to  be  recommended. 

BILIOUS  OR  SICK  HEADACHE —Soak 
the  feet  in  hot  water,  drink  herb  tea  and  take 
a sweat.  An  acid  or  overloaded  stomach  causes 
the  headache. 

COLD  IN  THE  HEAD — May  be  relieved 
by  the  inhalation  of  vapors  arising  from  a solu- 
tion of  pulverized  camphor  or  compound  tinc- 
ture or  benzoine,  about  a teaspoonful  in  a 
pint  of  boiling  water,  which  should  be  put 
into  a pitcher  having  closely  fitted  over  it  a 
cone  of  thick  paper,  with  an  opening  at  the  top, 
through  which  the  patient  may  breathe.  He 
should  inhale  by  the  mouth  and  exhale  through 
the  nose. 

FACE-ACHE — Dissolve  as  much  camphor  as 
will  fill  a small  thimble  in  half  a teacupful  of  the 
best  brandy.  This  will  cure  face-ache  when  it 
arises  from  cold  in  the  jaw.  Dip  cotton  cloth  or 
paper  in  this  mixture  and  place  it  on  the  cheek 
or  gum.  An  ounce  of  laudanum  added  to  five 
ounces  of  opodeldoc  may  be  similarly  used. 
Warm  applications  of  any  kind  are  also  good. 


RECIPES  AND  SUGGESTIONS 


199 


APERIENT  FRUIT  SALTS— Half  pound 
powdered  lump  sugar;  |db.  bicarbonate  of  soda; 
| lb.  tartaric  acid;  \ lb.  epsom  salts;  A lb.  cream 
tartar.  Dose:  Heaped  teaspoonful  in  half  a 
glass  of  water.  This  is  an  excellent  aperient 
and  pleasant  to  the  taste. 

HYDROPHOBIA — In  case  any  one  is  bitten 
by  a dog  whose  condition  is  suspicious,  the 
most  effective  and  beneficial  treatment  is  to  cau- 
terize the  wouud,  at  once,  with  a stick  of  silver 
nitrate,  commonly  called  “lunar  caustic.”  The 
stick  of  caustic  should  be  sharpened  to  a pencil 
point,  introduced  quite  to  the  bottom  of  the 
wound,  and  held  in  contact  with  every  part  of  the 
wounded  surface  until  it  is  thoroughly  cauterized 
and  insensible.  This  destroys  the  virus  by 
which  the  disease  could  be  communicated.  It 
is  well  known  to  physicians  that  in  every  in- 
stance where  a person  is  bitten  by  a mad  dog 
small  pustules  make  their  appearance  sooner  or 
later  on  the  under  side  of  the  tongue,  but  gen- 
erally in  from  six  to  nine  days.  These  pustules 
must  be  opened  by  a sharp-pointed  instrument, 
as  they  are  too  tough  to  break  of  themselves  and 
the  matter  must  be  discharged  and  spat  out  or 
it  will  be  reabsorbed,  which  reabsorption  is  said 
to  cause  the  paroxysms  termed  hydrophobia. 
This  is  the  course  recommended  by  Prof.  Mar- 
chitti  of  Moscow  in  1820.  It  was  also  published 
in  an  English  magazine  some  forty  years  ago  by 
a gentleman  from  Tartary,  where  mad  dogs  are 
common  and  this  method  of  treatment  usual 
and  successful. 

POISON  IVY — Dr.  J.  M.  Ward  recommends 
the  following  remedy  for  poisoning  by  Rhus 
radicans,  or  “poison  ivy” : “Use  in  all  cases  of 

poisoning  by  this  plant  Labarraque’s  solution 
of  chloride  of  soda.  The  acid  poison  requires 
an  alkaline  antidote,  and  this  solution  meets  the 
indication  fully.  When  the  skin  is  unbroken  it 
may  be  used  clear  3 or  4 times  a day,  or  in 
other  cases  diluted  with  from  3 to  6 parts  of 
water.”  The  most  exasperating  thing  about 
poison  ivy  is  its  resemblance  to  the  harmless 
and  beautiful  woodbine  or  Virginia  creeper. 
Their  leaves  are  very  similar.  They  both  seek 
stumps  and  fences  and  low  bushes  for  their 
embraces,  and  haunt  clearings  in  the  woods. 
They  both  bear  tiny  flowers  and  berries.  There 
are,  however,  several  marked  differences.  The 
poison  ivy  has  three  leaves  in  each  cluster, 
while  the  Virginia  creeper  has  five.  If  the  vine’s 
leaves  are  clustered  in  five  you  may  handle  it 
with  impunity.  If  only  three  leaves  spring 
together  from  each  stem  do  not  even  approach 
it,  for  sometimes  it  will  poison  by  its  breath. 

BLEEDING  FROM  THE  NOSE— Any  de- 
termination of  blood  to  the  head  easily  ruptures 
the  net-work  of  delicate  blood-vessels  spread 


over  the  internal  sunace  of  the  nostrils,  covered 
only  with  a thin  tegument.  Great  heat,  violent 
exertion,  a blow,  and  postures  of  the  body 
which  send  the  blood  to  the  head,  are  all  likely  to 
occasion  bleeding  from  the  nose.  It  sometimes 
comes  on  without  any  previous  warning,  but  at 
other  times  its  coming  will  be  preceded  by  pains 
in  the  head,  accompanied  by  heaviness,  flush- 
ings of  the  face,  itching  in  the  nostrils,  together 
with  costiveness,  or  shivering.  It  should  not 
be  suddenly  stopped  in  persons  who  are  healthy 
and  strong ; but  where  weakness  exists,  and  the 
discharge  of  blood  is  at  all  large,  it  will  be  as 
well  to  get  into  cool  air,  in  a somewhat  erect 
position,  with  the  head  reclining  a little  back, 
to  drink  freely  of  cold  water,  and  apply  ice  as 
nearly  as  possible  in  contact  with  the  bleeding 
surface. 

SWOLLEN  FEET — A powder  is  used  in  the 
German  army  for  sifting  into  the  shoes  and 
stockings  of  the  foot  soldiers,  called  “ Fusstreu- 
pulver.”  and  consists  of  3 parts  salicylic  acid, 
10  parts  starch  and  87  parts  pulverized  soap- 
stone. Blisters  on  the  feet  occasioned  by  walk- 
ing are  cured  by  drawing  a needleful  of  worsted 
thread  through  them ; clip  it  off  at  both  ends, 
and  leave  it  till  the  skin  peals  off. 

HOARSENESS — A baked  lemon  is  an  excel- 
lent remedy  for  hoarseness  and  one  that  is  often 
resorted  to  by  singers  and  public  speakers.  The 
lemon  is  baked  like  an  apple  and  a little  of  the 
heated  and  thickened  juice  squeezed  over  lump 
sugar. 

HAY  FEVER — A wash  made  of  witch  hazel 
and  cocaine,  applied  to  the  nasal  passages  when 
the  asthma  comes  on,  will  stop  the  wheezing 
almost  instantly. 

ASTHMA — Asthma  may  be  greatly  relieved 
by  soaking  blotting  or  tissue  paper  in  strong 
saltpetre  water;  dry  it,  then  burn  it  at  night  in 
the  sleeping-room. 

HICCOUGH — Sit  erect  and  inflate  the  lungs 
fully.  Then,  retaining  the  breath,  bend  forward 
slowly  until  the  chest  meets  the  knees.  After 
slowly  arising  again  to  the  erect  position,  slowly 
exhale  the  breath.  Repeat  this  process  a second 
time,  and  the  nerves  will  be  found  to  have  re- 
ceived an  access  of  energy  that  will  enable  them 
to  perform  their  natural  functions. 

SCURF  IN  THE  HEAD— Into  a pint  of 
water  drop  a lump  of  fresh  quicklime,  the  size 
of  a walnut;  let  it  stand  all  night,  then  pour  the 
water  off  clear  from  sediment  or  deposit,  add  a 
quarter  of  a pint  of  the  best  vinegar,  and  Wash 
the  head  with  the  mixture,  which  is  perfectly 
harmless,  and  forms  a simple  and  •effectual 
remedy. 


200 


RECIPES  AND  SUGGESTIONS 


CHILBLAIN  REMEDY  — White  wax,  2 
drachms;  spermaceti,  2 drachms;  balsam  pern, 

2 drachms;  olive  oil,  2 ounces;  muriatic  acid,  2 
drachms ; water,  6 drachms.  Apply  at  night. 

CHILBLAIN  CREAM  — Balsam  tolu,  J 
drachm;  rectified  spirit,  1|  ounces;  dissolve  and 
add  hydrochloric  acid,  ^ drachm;  compound 
tincture  benzoin,  \ drachm.  Apply  at  night. 

ARNICA  LINIMENT— Add  to  one  pint  of 
sweet  oil  two  tablespoonfuls  of  tincture  of 
arnica.  Good  for  wounds,  stiff  joints,  rheuma- 
tism, and  all  injuries. 

TOBACCO  ANTIDOTE — Buy  two  ounces 
or  more  of  gentian  root,  coarsely  ground.  Take 
as  much  of  it  after  each  meal,  or  oftener,  as 
amounts  to  a common  quid  of  “ fine-cut.”  Chew 
it  slowly  and  swallow  the  juice.  Continue  this 
a few  weeks,  and  you  will  conquer  the  insatiable 
appetite  for  tobacco. 

POULTICES  AND  OINTMENTS— Some- 
times a simple  poultice,  applied  in  time,  will 
save  calling  in  a physician.  A poultice  of  a 
pint  or  two  of  boiled  cranberries,  mixed  with 
powdered  elm  bark  or  wheat  flour,  spread  upon 
a cloth  and  applied  to  the  face,  is  a specific  for 
erysipelas.  A poultice  of  dried  hop  yeast  is 
excellent  also.  For  ulcers  or  sores  which  emit 
an  offensive  smell,  make  a poultice  of  one  ounce 
of  bread  and  five  ounces  of  hot  water,  keep  it 
hot  until  soaked  well,  then  add  five  drachms  of 
powdered  flaxseed,  two  drachms  of  powdered 
charcoal  and  form  a soft  poultice.  Yeast  poul- 
tices are  also  good  for  this  purpose.  An  oint- 
ment made  of  the  bark  of  the  root  of  climbing 
bittersweet  and  lard  is  excellent  for  cuts  and 
sores  of  all  kinds. 

WHITE  LINIMENT— For  burns,  scalds, 
etc.  Melt  together,  stirring  constantly,  1 pint 
of  olive  oil,  1J  ounces  spermaceti,  J ounce  white 
wax. 

OINTMENT  FOR  BORE  NIPPLES— Take 
of  tincture  of  tolu,  two  drachms;  spermaceti 
ointment,  half  an  ounce;  powdered  gum,  two 
drachms.  Mix  these  materials  well  together  to 
make  an  ointment.  The  white  of  an  egg  mixed 
with  brandy  is  the  best  application  for  sore 
nipples;  the  person  should  at  the  same  time 
use  a nipple  shield. 

OINTMENT  FOR  PILES— Take  of  good 
lard,  four  ounces;  camphor,  two  drachms;  pow- 
dered galls,  one  ounce;  laudanum,  half  an 
ounce.  Apply  the  ointment  made  with  these 
ingredients  every  night  at  bed-time. 

VOLATILE  LINIMENT— Mix  well  together 
an  ounce  each  of  Florence  oil  and  spirits  of 
hartshorn,  or,  if  the  skin  of  the  patient  be 
tender,  one  ounce  of  the  oil  and  half  an  ounce 
of  the  spirits.  Excellent  for  inflammation  or 


tension  of  any  kind,  and  especially  for  inflam- 
matory quinsy.  Apply  with'  a flannel  cloth, 
and  renew  every  four  or  five  hours. 

DRINK  FOR  FEVERS  — One  pint  of 
water,  into  which  mix  the  juice  of  a lemon  and 
one  teaspoonful  of  cream  of  tartar ; sweeten  with 
loaf  sugar  and  drink  freely. 

TO  PRODUCE  PERSPIRATION— Twelve 
drachms  of  antimonial  wine  and  two  drachms 
of  laudanum.  Of  this  mixture  eighteen  drops 
may  be  taken  in  water  every  five  or  six  hours. 

DYSPEPSIA,  HEARTBURN,  AND  ACID- 
ITY— Pure  water,  five  ounces;  carbonate  of 
ammonia,  two  drachms;  syrup  of  orange  peel, 
one  ounce.  Mix.  For  a six-ounce  mixture. 

WARMING  PLASTER— Burgundy  pitch, 
seven  parts ; melt  and  add  plaster  of  cantharides, 
one  part.  Some  add  a little  camphor.  Used  in 
chest  complaints,  local  pains,  etc. 

PURE  STIMULANTS. 

For  cases  of  spasmodic  pain  from  flatulency 
or  other  cause,  where  brandy  is  often  recom- 
mended, it  is  much  safer  to  use  pure  stimu- 
lants. 

1.  Ginger — Grate  1 teaspoonful  of  good 
sound  ginger  and  add  a teacupful  of  water, 
milk  and  sugar  to  taste.  Drink  as  hot  as  pos- 
sible. 

2.  Pure  Cayenne  Pepper — This  is  a powerful, 
but  valuable  remedy,  used  judiciously,  as  tea, 
using  a small  pinch  in  a tablespoonful  of  hot 
water,  and  repeat  the  dose  if  necessary  for  vio- 
lent pains  where  ginger  only  alleviates  distress. 

3.  Hot  Water  is  also  very  useful  for  indi- 
gestion, and  to  allay  craving  for  drink.  Taken 
in  sips  as  hot  as  possible  after  a meal,  for  indi- 
gestion, or  when  the  craving  comes  on  for  other 
cases.  When  there  is  real  exhaustion  from 
over- work  t>r  illness,  it  is  important  to  remember 
that  it  is  rest  that  is  called  for,  not  a stimulus 
to  more  work.  The  following  is  a good  restor- 
ative in  cases  of  extreme  exhaustion : 

RESTORATIVE  DRAUGHT- Carbonate  of 
ammonia,  2 drachms;  syrup  of  ginger,  1 fluid 
ounce;  chloroform  water,  1 fluid  ounce;  pure 
water,  to  make  6 fluid  ounces.  Dose,  1 table- 
spoonful, three  times  a day. 

FOR  SINKING  AND  LASSITUDE,  giv- 
ing food  and  renewed  strength.  Hot  water, 
as  hot  as  can  be  swallowed,  cup  after  cup  until 
the  mischief  is  gone,  is  the  best  remedy  for  pain 
from  indigestion.  Hot  milk,  not  boiling,  but 
hot  as  can  be  sipped  in  spoonfuls.  From  a 
small  teacupful  to  a J pint,  as  the  patient  may 
be  able  to  bear,  dose  repeated  3 or  4 times  daily 
if  needed.  (A  brown  whole-meal  biscuit,  or 
small  piece  of  brown  bread,  will  greatly  add  to 


RECIPES  AND  SUGGESTIONS 


201 


nutriment  and  help  digestion  in  many  cases. ) 
When  milk  alone  causes  acidity,  add  lime- 
water,  (which  may  be  made  or  bought  at 
druggist’s)  in  proportion  of  J. 

EXTERNAL  STIMULANTS-1.  For  violent 
chills,  sore  throat,  severe  headaches,  neuralgic 
pains  in  any  part,  and  almost  any  case  where 
local  inflammatory  action  from  the  above  or 
kindred  causes  is  set  up,  use  mustard  and  water 
to  the  feet,  as  hot  as  can  be  borne,  adding  boil- 
ing water  cautiously  every  few  minutes  while 
the  patient  is  covered  with  a blanket  and  sitting 
with  feet  in  the  bath.  Keep  the  feet  in  for  10 
or  15  minutes,  or  more,  and  repeat  it  when  fit 
of  pain  returns.  If  possible  let  the  patient  go 
to  bed  immediately  after  using  it. 

SORE  THROAT — In  addition  to  medicines  as 
named,  or  camphor,  aconite  or  belladonna,  ac- 
cording to  special  symptoms  and  directions  for 
use  always  given  with  these  medicines,  apply  a 
cold  water  compress  on  going  to  bed  at  night, 
as  follows : Take  a strip  of  old  linen  or  soft 

calico  about  8 inches  wide  and  long  enough  to 
go  round  the  neck  and  wrap  well  over  5 or  6 
inches.  Fold  into  4 or  5 thicknesses  length- 
wise, to  suit  long  or  short  neck,  and  squeeze  it 
out  of  cold  water  as  dry  as  possible.  Then 
have  also  a strip  of  oil-silk,  gutta-percha  tissue, 
or  mackintosh  sheeting,  wide  enough  to  cover  the 
folded  cloth  (2  to  2J  inches),  and  from  12  to 
16  inches  in  length,  and  a strip  of  new  flannel 
about  | of  a yard  long,  and  folded  treble  or 
four-fold.  First  put  the  wet  linen  on  so  as  to 
be  wrapped  over  the  throat;  next  quickly  put 
the  waterproof  round  the  neck,  carefully  covering 
the  wet  bandage ; then  put  on  the  folded  flan- 
nel and  secure  with  a safety-pin,  and  keep  it  on 
all  night.  In  most  cases,  this,  and  the  proper 
medicine  internally,  will  remove  any  ordinary 
sore  throat  by  one  night’s  use.  If  not  quite 
cured,  repeat  each  night;  or  in  severe  cases, 
renew  the  wet  cloth  in  morning  and  evening, 
and  keep  the  patient  in  bed  one,  two  or  three 
days. 

CARE  OF  THE  EARS. 

Serious  injury  often  results  to  the  delicate 
mucous  membrane  lining  the  canal  of  the  ears 
from  the  pushing  of  wash  cloths,  sponges 
and  the  like  inside  the  delicate  canal. 
Nothing  should  ever  be  pushed  inside  the  canals 
of  the  ears.  The  cerumen,  or  wax,  which  is 
normally  found  there  should  not  be  removed 
until  it  can  be  washed  away  with  ordinary  wash- 
ing; this  should  not  include  a doubling  or 
twisting  of  the  end  of  a wash  cloth  for  the  pur- 
pose of  pushing  it  inside  the  auditory  canal. 

EARACHE — At  the  first  symptoms  of  ear- 
ache, let  the  patient  lie  on  the  bed  with  the 


painful  ear  uppermost.  Fold  a thick  towel  and 
tuck  it  around  the  neck;  then  with  a teaspoon 
fill  the  ear  with  warm  water.  Continue  doing 
this  for  fifteen  or  twenty  minutes;  the  water 
will  fill  the  ear  orifice,  and  flow  over  on  the 
towel.  Afterward  turn  over  the  head,  let  the 
water  run  out, and  plug  the  ear  with  warm  glycer- 
ine and  cotton.  This  may  be  done  every  hour 
until  relief  is  obtained.  It  is  almost  an  invari- 
able cure,  and  has  saved  many  cases  of  acute 
inflammation.  The  water  should  be  quite  warm, 
but  not  too  hot. 

TO  REMOVE  FOREIGN  BODIES  FROM 
THE  EAR — Make  a loop  of  six  inches  of  very 
fine  flexible  wire ; pass  it  down  to  the  tympanum 
and  turn  it  carefully  around.  This  is  preferable 
to  a scoop  or  the  use  of  the  syringe. 

TO  REMOVE  INSECTS— Lay  the  head 
upon  the  table  and  pour  into  the  ear  a little 
sweet  oil  or  oil  of  almonds.  A drop  or  two  of 
oil  will  kill  the  insect,  and  the  pain  will  cease. 
Afterwards  syringe  the  ear  with  warm  water. 

CARE  OF  THE  EYES. 

It  will  always  be  found  that  good  sight 
depends  to  a great  extent  upon  good  health,  and 
one  should  never,  under  any  circumstances, 
neglect  his  general  condition.  A good  rule  to 
remember  in  caring  for  the  eyes  is : Never  read 
in  bed,  or  when  lying  on  a sofa;  and  another, 
Never  read  on  the  cars , never  rub  your  eyes, 
nor  allow  your  children  to  do  so  from  their 
cradles.  Veils  are  bad  for  the  sight,  especially 
those  spotted  or  covered  with  a pattern.  Pale 
blues  or  greens  are  the  most  restful  wall  papers 
for  the  eyes,  whereas  red  is  exceedingly  fa- 
tiguing. Do  not  read,  write  or  work  longer  than 
two  hours  together  without  resting  your  eyes 
and  closing  them  fully  five  minutes.  Be  most 
careful  to  live  in  a dry  house,  on  dry  soil;  at- 
tend to  the  digestion,  for  did  not  Milton  declare 
his  blindness  to  proceed  from  the  effects  of 
dyspepsia?  If  the  eyes  be  weak  bathe  them 
in  a basin  of  soft  water  to  which  a pinch  of  table- 
salt  and  a dessertspoonful  of  cologne  have  been 
added.  Avoid  all  sudden  changes  between 
light  and  darkness.  Never  begin  to  read  or 
write  or  sew  for  several  minutes  after  coming 
from  darkness  to  a bright  light.  Never  read  by 
twilight,  or  moonlight,  or  on  a very  cloudy  day. 
Never  read  or  sew  directly  in  front  of  the  light 
or  window  or  door.  It  is  best  to  have  the  light 
fall  from  above,  obliguetly  over  the  left  shoul- 
der. Never  sleep  so  that  on  first  awaking  the 
eyes  shall  open  on  the  light  of  a window.  Do 
not  use  the  eyesight  by  light  so  scant  that  it 
requires  an  effort  to  discriminate. 

SUGGESTIONS  TO  TEACHERS— In  con- 
sequence of  the  increase  of  affections  of  the 


202 


HOMCEOPATHIC  REMEDIES 


eye,  a specialist  has  formulated  the  following 
rules  to  be  observed  in  the  care  of  the  eyes  for 
school  work:  A comfortable  temperature,  dry 
and  warm  feet,  good  ventilation;  clothing  at 
the  neck  and  on  other  parts  of  the  body  loose; 
posture  erect,  and  never  read  lying  down  or 
stooping.  Little  study  before  breakfast  or 
directly  after  a heavy  meal ; none  at  all  at  twi- 
light or  late  at  night;  use  great  caution  about 
studying  after  recovery  from  fevers;  have  light 
abundant  but  not  dazzling,  not  allowing  the 
sun  to  shine  on  desks  or  on  objects  in  front  of 
the  scholars,  and  letting  the  light  come  from  the 
left  hand  or  left  and  rear;  hold  book  at  right 
angles  to  the  line  of  sight  or  nearly  so;  give 
eyes  frequent  rest  by  looking  up.  The  dis- 
tance of  the  book  from  the  eye  should  be  about 
fifteen  inches.  ' The  usual  indication  of  strain 
is  redness  of  the  rim  of  the  eyelid,  betokening 
a congested  state  of  the  inner  surface,  which 
may  be  accompanied  with  some  pain.  When 
the  eye  tires  easily  rest  is  not  the  proper  remedy, 
but  the  use  of  glasses  of  sufficient  power  to 
aid  in  accommodating  the  eye  to  vision. 

CINDERS  IN  THE  EYES— The  best 
method  in  all  such  cases,  if  the  flow  of  tears 
does  not  soon  wash  out  the  foreign  substance, 
as  it  usually  will  unless  it  be  a sharp  cinder, 
is  to  turn  back  the  eyelid,  have  the  eyeball 
rolled  by  looking  downward  or  otherwise,  to 
bring  the  cinder  or  dust  to  view,  and  remove  it 
with  the  corner  of  a clean  linen  handkerchief.  If 
it  cling  too  tightly  for  this  it  can  be  loosened 
and  removed  with  the  moistened  end  of  a wood- 
en toothpick.  The  irritation  caused  is  much 
modified  if  not  entirely  relieved  by  holding  the 
closed  eye  in  cold  water  for  a few  minutes.  If 
it  continues  severe  drop  in  the  eye  a solution 
of  sugar  of  lead,  say  what  will  lie  on  a silver 


half-dime,  in  half  a tumbler  of  pure  water,  pre- 
ferably using  very  clean  rain  water. 

Putting  a flaxseed  under  the  lid  of  the  eye  to 
get  out  a cinder  is  quite  effective.  After  the 
seed  has  been  moistened  by  the  secretions  of 
the  eye,  it  exudes  a mucinge  which  not  only 
alleviates  the  irritation  of  a foreign  body,  but 
also  frequently  surrounds  it  and  prevents  pain 
from  the  motion  of  the  eyeball  against  the  cin- 
der and  ultimately  assists  in  its  removal.  The 
remedy  may  seem  novel  to  many  persons,  but 
there  are  commercial  travelers  who  never  start 
on  a journey  without  a pinch  of  flaxseed  some- 
where in  their  satchels. 

HOW  TO  CURE  A STY— Put  a teaspoonful 
of  soda  in  a small  bag,  pour  on  just  enough 
boiling  water  to  moisten  it.  Place  it  on  the  eye 
pretty  warm,  keeping  it  there  all  night.  In  the 
morning  the  sty  will  have  disappeared ; if  not,  a 
second  application  will  surely  remove  it. 

HOW  TO  CURE  A BLACK  EYE— Apply 
at  once  a cloth  wet  in  water  just  as  hot  as  you 
can  bear  it.  Continue  the  application  for  15  or 
20  minutes,  and  although  the  eye  may  be  a little 
swollen,  the  blackness  will  disappear. 

WHEN  SPECTACLES  ARE  NEEDED— 
When  it  is  necessary  to  remove  objects  from 
the  eye  to  see  them  distinctly.  When  one  is 
obliged  to  have  more  light  than  formerly;  when 
one  is  inclined  to  put  the  light  between  the  eye 
and  the  object.  If,  looking  for  some  time  at  a 
near  object,  the  eye  becomes  fatigued  and  there 
is  a dimness  or  a mist  before  it.  If  small  print- 
ed letters  run  into  each  other,  and  appear 
double  or  treble  when  looked  at  for  any  length 
of  time.  When,  by  a little  exertion,  the  eyes 
are  so  fatigued  that  one  has  to  shut  them  to 
relieve  them  by  looking  at  different  objects. 


Homoeopathic  Remedies 


AS  homoeopathy  is  now  practiced  so  widely, 
this  department  could  scarcely  lay  claim 
to  be  considered  complete  without  a brief  men- 
tion of  the  principal  remedies  used  and  recom- 
mended by  homoeopathic  practitioners.  The 
principle  of  homoeopathy  is  set  forth  in  the 
Latin  words,  “ Similia  similibus  curantur ,”  the 
meaning  of  which  is,  “Likes  are  cured  by  likes.” 
The  homoeopathist,  in  order  to  cure  a disease, 
administers  a medicine  which  would  produce  in 
a perfectly  healthy  subject  symptoms  like  but 
not  identical  with,  or  the  same  as,  the  symp- 


toms to  counteract  which  the  medicine  is  given. 
He,  therefore,  first  makes  himself  thoroughly 
acquainted  with  the  symptoms  that  are  exhib- 
ited by  the  sufferer;  having  ascertained  these, 
in  order  to  neutralize  them  and  restore  the  state 
of  the  patient’s  health  to  a state  of  equilibrium, 
so  to  speak,  he  administers  preparations  that 
would  produce  symptoms  of  a like  character  in 
persons  in  good  health.  It  is  not  said  that  the 
drug  can  produce  in  a healthy  person  the  dis- 
ease from  which  the  patient  is  suffering;  it  is 
only  advanced  by  homceopathists  that  the  drug 


HOMCEOPATHIC  REMEDIES 


203 


given  has  the  power  of  producing  in  a person 
in  health  symptoms  similar  to  those  of  the  dis- 
ease under  which  the  patient  is  languishing,  and 
that  the  correct  mode  of  treatment  is  to  counter- 
act the  disease  symptoms  by  the  artificial  pro- 
duction of  similar  symptoms  by  medical  means, 
or,  in  other  words,  to  suit  the  medicine  to  the 
disorder  by  the  previously  acquired  knowledge 
of  the  effects  of  the  drug  by  experiment  on  a 
healthy  person. 

Homoeopathic  Remedies  are  given  in  the 
form  of  globules  or  tinctures,  the  latter  being 
generally  preferred  by  homoeopathic  practi- 
tioners. When  contrasted  with  the  doses  of 
drugs  given  by  allopathists,  the  small  doses 
administered  by  homoeopathists  must  at  first 
sight  appear  wholly  inadequate  to  the  purpose 
for  which  they  are  given;  but  homoeopathists, 
whose  dilution  and  trituration  diffuse  the  drug 
given  throughout  the  vehicle  in  which  it  is  ad- 
ministered, argue  that  by  this  extension  of  its 
surface  the  active  power  of  the  drug  is  greatly 
increased. 

Great  stress  is  laid  by  homoeopathists  on 
attention  to  diet.  The  reader  will  find  on  a 
succeeding  page  a list  of  articles  of  food  that 
may  and  may  not  be  taken.  Below  are  given 
briefly  a few  of  the  more  common  ailments, 
with  the  symptoms  by  which  they  are  indicated 
and  the  medicines  by  which  they  may  be  alle- 
viated and  eventually  cured. 

Asthma. — An  ailment  which  should  be  referred 
in  all  cases  to  the  medical  practitioner.  Symp- 
toms. Difficulty  in  breathing,  with  cough, 
either  spasmodic  and  without  expectoration,  or 
accompanied  with  much  expectoration.  Medi- 
cines. Aconitum  napellus,  especially  with  con- 
gestion or  slight  spitting  of  blood ; Antimonium 
tartaricum  for  rattling  and  wheezing  in  the 
chest;  Arsenicum  for  chronic  asthma;  Ipecacu- 
anha; Nux  vomica. 

Bilious  Attacks,  if  attended  with  diarrhoea 
and  copious  evacuations  of  a bright  yellow 
color.  Medicines.  Bryonia,  if  arising  from 
sedentary  occupation,  or  from  eating  and  drink- 
ing too  freely;  or  Nux  vomica  and  Mercurius  in 
alternation,  the  former  correcting  constipation 
and  the  latter  nausea,  fullness  at  the  pit  of  the 
stomach  and  a foul  tongue. 

Bronchitis. — Symptoms.  Catarrh,  accom- 
panied with  fever;  expectoration  dark,  thick, 
and  sometimes  streaked  with  blood;  urine  dark, 


thick  and  scanty.  Medicines.  Aconitum  napel- 
lus; especially  in  earlier  stages;  Bryonia  for 
pain  in  coughing  and  difficulty  in  breathing; 
Antimonium  tartaricum,  loose  cough,  with  much 
expectoration,  and  a feeling  of,  and  tendency 
to,  suffocation;  Ipecacuanha,  accumulation  of 
phlegm  in  bronchial  tubes  and  for  children. 

Bruises  and  Wounds. — For  all  bruises,  black 
eyes,  etc.,  apply  Arnica  lotion ; for  slight  wounds, 
after  washing  well  with  cold  water,  apply  Arnica 
plaster ; to  stop  bleeding,  when  ordinary  means 
fail,  and  for  larger  wounds,  apply  concentrated 
tincture  of  Calendula. 

Cold  in  the  Head  or  Catarrh. — Symptoms. 
Feverish  feeling  generally,  and  especially  about 
the  head,  eyes  and  nose,  running  from,  and 
obstruction  of,  nose;  soreness  and  irritation  of 
the  throat  and  bronchial  tubes.  Medicines. 
Aconitum  napellus  for  feverish  symptoms; 
Belladonna  for  sore  throat  and  headache  with 
inclination  to  cough;  Mercurius  for  running 
from  nose  and  sneezing;  Nux  vomica  for  stop- 
page of  nostrils;  Chamomilla  for  children  and 
women,  for  whom  Pulsatilla  is  also  useful  in 
such  cases. 

Chilblains. — Symptoms.  Irritation  and  itch- 
ing of  the  skin,  which  assumes  a bluish  red 
color.  Medicines.  Arnica  montana,  taken  in- 
ternally or  used  as  outward  application,  unless 
the  chilblain  be  broken,  when  Arsenicum  should 
be  used.  If  the  swelling  and  irritation  do  not 
yield  to  these  remedies,  use  Belladonna  and  Rhus 
toxicodendron. 

Cholera. — 1.  Bilious  cholera.  Symptoms. 
Nausea,  proceeding  to  vomiting,  griping  of  the 
bowels,  watery  and  offensive  evacuations,  in 
which  much  bile  is  present,  accompanied  with 
weakness  and  depression.  Medicines.  Bryonia, 
with  ipecacuanha  at  commencement  of  attack. 
2.  Malignant  or  Asiatic  cholera.  Symptoms 
as  in  bilious  cholera,  but  in  a more  aggravated 
form,  followed  by  what  is  called  the  “cold 
stage,”  marked  by  great  severity  of  griping 
pain  in  the  stomach,  accompanied  with  frequent 
and  copious  watery  evacuations,  and  presently 
with  cramps  in  all  parts  of  the  body,  after  which 
the  extremities  become  chilled,  the  pulse  scarce- 
ly discernible,  the  result  of  which  is  stupor  and 
ultimately  death.  Medicines.  Camphor  in  the 
form  of  tincture,  in  frequent  doses,  until  the 
sufferer  begins  to  feel  warmth  returning  to  the 
body,  and  perspiration  ensues.  In  the  latter 
stages,  Cuprum  and  Veratrum. 

Tincture  of  Camphor  is  one  of  the  most 
useful  of  the  homoeopathic  remedies  in  all  cases 
of  colic,  diarrhoea,  etc.  In  ordinary  cases  fifteen 
drops  on  sugar  may  be  taken  every  quarter  of 
an  hour  until  the  pain  is  allayed.  In  more 
aggravated  cases,  and  in  cases  of  cholera,  a few 


204 


HOMOEOPATHIC  REMEDIES 


drops  may  be  taken  at  intervals  of  from  two  to 
five  minutes.  A dose  of  fifteen  drops  of  cam- 
phor on  sugar  tends  to  counteract  a chill  if 
taken  soon  after  premonitory  symptons  show 
themselves,  and  act,  as  a prophylactic  against 
cold. 

Conic  oe  Stomach-Ache. — This  disorder  is 
indicated  by  griping  pains  in  the  bowels,  which 
sometimes  extend  upwards  into  and  over  the 
region  of  the  chest.  Sometimes  the  pain  is 
attended  with  vomiting  and  cold  perspiration. 
A warm  bath  is  useful,  and  hot  flannels,  or  a 
jar  or  bottle  filled  with  hot  water  should  be 
applied  to  the  abdomen.  Medicines.  Aconi- 
tum  napellus,  especially  when  the  abdomen  is 
tender  to  the  touch,  and  the  patient  is  feverish; 
Belladonna  for  severe  griping  and  spasmodic 
pains;  Bryonia  for  bilious  colic  and  diarrhoea; 
Chamomilla  for  children. 

Constipation.— Women  are  more  subject 
than  men  to  this  confined  state  of  the  bowels, 
which  will,  in  many  cases,  yield  to  exercise, 
plain,  nutritious  diet,  with  vegetables  and 
cooked  fruit,  and  but  little  bread,  and  an  enema 
of  milk  and  water,  or  thin  gruel  if  it  is  some 
time  since  there  has  been  any  action  of  the 
bowels.  Medicines.  Bryonia,  especially  for 
rheumatic  patients,  and  disturbed  state  of  the 
stomach;  Nux  vomica,  for  persons  of  sedentary 
habits,  especially  males ; Pulsatilla,  for  women ; 
Sulphur,  for  constipation  that  is  habitual  or  of 
long  continuance. 

Convulsions. — For  convulsions,  arising  from 
whatever  cause,  a warm  bath  is  desirable,  and  a 
milk  and  water  enema,  if  the  child’s  bowels  are 
confined.  Medicines.  Belladonna  and  Cham- 
omilla, if  the  convulsions  are  caused  by  teeth- 
ing, with  Aconitum  napellus  if  the  little  patient 
be  feverish ; Aconitum  napellus,  Cina  and 
Belladonna,  for  convulsions  caused  by  worms ; 
Aconite  and  Coffoea,  when  they  arise  from 
fright;  Ipecacuanha  and  Nux  vomica,  when  they 
have  been  caused  by  repletion,  or  food  that  is 
difficult  of  digestion. 

Cough. — -For  this  disorder,  a light  farina- 
ceous diet  is  desirable,  with  plenty  of  out-door 
exercise  and  constant  use  of  thesponging-bath. 
Medicines.  Aconitum  napellus,  for  a hard,  dry, 
hacking  cough;  Antimonium,  for  cough  with 
wheezing  and  difficulty  of  expectoration ; Bella- 
donna, for  spasmodic  cough,  with  tickling  in 
the  throat,  or  sore  throat;  Bryonia,  for  hard, 
dry  cough,  with  expectorations  streaked  with 
blood;  Ipecacuanha,  for  children. 

Ckoup. — As  this  disorder  frequently  and 
quickly  terminates  fatally  recourse  should  be 
had  to  a duly  qualified  practitioner  as  soon  as 
possible.  The  disease  lies  chiefly  in  the  larynx 
and  bronchial  tubes,  and  is  easily  recognizable 


by  the  sharp,  barking  sound  of  the  cough.  A 
warrh  bath  and  mustard  poultice  will  often  tend 
to  give  relief.  Medicines.  Aconitum  napellus, 
in  the  earlier  stages  of  the  disorder,  and  Spongia 
and  Hepar  sulphuris,  in  the  more  advanced 
stages,  the  latter  medicine  being  desirable  when 
the  cough  is  not  so  violent  and  the  breathing 
easier. 

Diaeehcea. — The  medicines  to  be  used  in 
this  disorder  are  those  mentioned  under  colic 
and  bilious  attacks. 

Dysenteey  is  somewhat  similar  to  diarrhoea, 
but  the  symptoms  are  more  aggravated  in 
character,  and  the  evacuations  are  chiefly  mucus 
streaked  with  blood.  As  a remedy  hot  flannels 
or  a stone  jar  filled  with  hot  water  and  wrapped 
in  flannel  should  be  applied  to  the  abdomen. 
Medicines.  Colocynthis  and  Mercurius  in  alter- 
nation. 

Dyspepsia  oe  Indigestion  arises  from  weak- 
ness of  the  digestive  organs.  Symptoms.  Chief 
among  these  are  habitual  costiveness,  heartburn 
and  nausea,  disinclination  to  eat,  listlessness  and 
weakness,  accompanied  with  fatigue  after  walk- 
ing, etc.,  restlessness  and  disturbed  sleep  at 
night,  bad  taste  in  the  mouth,  with  white 
tongue,  especially  in  the  morning,  accompanied 
at  times  with  fullness  in  the  region  of  the 
stomach,  and  flatulence,  which  causes  disturb- 
ance of  the  heart.  The  causes  of  indigestion 
are  too  numerous  to  be  mentioned  here,  but 
they  may  be  inferred  when  it  is  said  that  scrupu- 
lous attention  must  be  paid  to  diet;  that  meals 
should  be  taken  at  regular  and  not  too  long 
intervals;  that  warm  drinks,  stimulants  and 
tobacco  should  be  avoided;  that  early  and  regu- 
lar hours  should  be  kept,  with  a cold  or  chilled 
sponge  bath  every  morning ; and  that  measures 
should  be  taken  to  obtain  a fair  amount  of 
exercise,  and  to  provide  suitable  occupation  for 
both  body  and  mind  during  the  day.  Medi- 
cines. Arnica  montana  for  persons  who  are 
nervous  and  irritable,  and  suffer  much  from 
headache;  Byronia  for  persons  who  are  bilious 
and  subject  to  rheumatism,  and  those  who  are 
listless  and  disinclined  to.  eat,  and  have  an 
unpleasant  bitter  taste  in  the  mouth;  Hepar 
sulphuris  for  chronic  indigestion  and  costive- 
ness, attended  with  tendency  to  vomit  in  the 
morning;  Mercurius  in  cases  of  flatulence,  com- 
bined with  costiveness;  Nux  vomica  for  indi- 
gestion that  makes  itself  felt  from  2 a.m.  to  4 
a.m.,  or  thereabouts,  with  loss  of  appetite  and 
nausea  in  the  morning,  and  for  persons  with  a 
tendency  to  piles,  and  those  who  are  engaged 
in  sedentary  occupations;  Pulsatilla  for  women 
generally,  and  Chamomilla  for  children. 

Fevees. — For  all  fevers  of  a serious  char- 
acter, such  as  scarlet  fever,  typhus  fever,  typhoid 


HOMCEOPATHIC  REMEDIES 


205 


fever,  gastric  fever,  intermittent  fever,  or  ague, 
etc.,  it  is  better  to  send  at  once  for  a medical 
man.  In  cases  of  ordinary  fever,  indicated  by 
alternate  flushes  and  shivering,  a hot,  dry  skin, 
rapid  pulse,  and  dry,  foul  tongue,  the  patient 
should  have  a warm  bath,  take  but  little  nour- 
ishment, and  drink  cold  water.  Medicine. 
Aconitum  napellus. 

Flatulency. — This  disorder,  which  arises 
from,  and  is  a symptom  of  indigestion,  fre- 
quently affects  respiration,  and  causes  disturb- 
ance and  quickened  action  of  the  heart.  The 
patient  should  pay  attention  to  diet,  as  for  dys- 
pepsia. Medicines.  Cina  and  Nux  vomica; 
Pulsatilla  for  women,  and  Chamomilla  for 
children.  See  Dyspepsia. 

Headache. — This  disorder  proceeds  from  so 
many  various  causes,  which  require  different 
treatment,  that  it  is  wiser  to  apply  at  once  to  a 
regular  homoeopathic  practitioner,  and  especially 
in  headache  of  frequent  occurrence.  Medicines. 
Nux  vomica  when  headache  is  caused  by  indi- 
gestion; Pulsatilla  being  useful  for  women; 
Belladonna  and  Ignatia,  for  sick  headache; 
Aconitum  napellus  and  Arsenicum  for  nervous 
headache. 

Heartburn. — For  this  unpleasant  sensation 
of  heat,  arising  from  the  stomach,  accompanied 
by  a bitter  taste,  and  sometimes  by  nausea, 
Nux  vomica  is  a good  medicine.  Pulsatilla  may 
be  taken  by  women. 

Indigestion. — See  Dyspepsia. 

Measles. — This  complaint,  which  seldom 
attacks  adults,  is  indicated  in  its  early  stage  by 
the  usual  accompaniments  and  signs  of  a severe 
cold  in  the  head  — namely,  sneezing,  running 
from  the  nose  and  eyelids,  which  are  swollen. 
The  sufferer  also  coughs,  does  not  care  to  eat, 
and  feels  sick  and  restless.  About  four  days 
after  the  first  appearance  of  these  premonitory 
symptoms,  a red  rash  comes  out  over  the  face, 
neck  and  body,  which  dies  away,  and  finally 
disappears  in  about  five  days.  The  patient 
should  be  kept  warm,  and  remain  in  one  room 
during  the  continuance  of  the  disorder,  and 
especially  while  the  rash  is  out,  lest,  through 
exposure  to  cold  in  any  way,  the  rash  may  be 
checked  and  driven  inwards.  Medicines.  Aco- 
nitum napellus  and  Pulsatilla,  which  are  suf- 
ficient for  all  ordinary  cases.  If  there  be  much 
fever,  Belladonna,  and  if  the  rash  be  driven  in 
by  a chill,  Bryonia. 

Mumps. — This  disorder  is  sometimes  conse- 
quent on  measles.  It  is  indicated  by  the  swel- 
ling of  the  glands  under  the  ear  and  lower  jaw. 
It  is  far  more  painful  than  dangerous,  Foment- 
ing with  warm  water  is  useful.  Medicines. 
Mercurius  generally;  Belladonna  may  be  used 
when  mumps  follow  an  attack  of  measles. 


Nettlerash. — This  rash,  so  called  because 
in  appearance  it  resembles  the  swelling  and  red- 
ness caused  by  the  sting  of  a nettle,  is  gener- 
ally produced  by  a disordered  state  of  the 
stomach.  Medicines.  Aconitum  napellus,  Nux 
vomica,  or  Pulsatilla,  in  ordinary  cases;  Arsen- 
icum is  useful  if  there  is  much  fever;  Bella- 
donna if  the  rash  is  accompanied^  with  head- 
ache. 

Piles. — The  ordinary  homoeopathic  remedies 
for  this  painful  complaint  are  Nux  vomica  and 
Sulphur. 

Sprains. — Apply  to  the  part  affected  a lotion 
of  one  part  of  tincture  of  Arnica  to  two  of  water. 
For  persons  who  cannot  use  Arnica,  in  conse- 
quence of  the  irritation  produced  by  it,  a lotion 
of  tincture  of  Calendula  may  be  used  in  the 
proportion  of  one  part  of  the  tincture  to  four  of 
water. 

Teething. — Infants  and  very  young  children 
frequently  experience  much  pain  in  the  mouth 
during  dentition,  and  especially  when  the  tooth 
is  making  its  way  through  the  gum.  The  child 
is  often  feverish,  the  mouth  and  gums  hot  and 
tender,  and  the  face  flushed.  There  is  also 
much  running  from  the  mouth,  and  the  bowels 
are  disturbed,  being  in  some  cases  confined,  and 
in  others  relaxed,  approaching  to  diarrhoea. 
Medicines.  These  are  Aconitum  napellus,  in 
ordinary  cases;  Nux  vomica,  when  the  bowels 
are  confined ; Chamomilla,  when  the  bowels  are 
relaxed;  Mercurius,  if  the  relaxed  state  of  the 
bowels  has  deepened  into  diarrhoea;  Belladonna, 
if  there  be  symptoms  of  disturbance  of  the 
brain. 

Whooping  Cough. — This  disease  is  some- 
times of  long  duration,  for  if  it  shows  itself  in 
the  autumn  or  winter  months,  the  little  patient 
will  frequently  retain  the  cough  until  May,  or 
even  June,  when  it  disappears  with  return  of 
warme  rweather.  Change  of  air  when  practical 
is  desirable,  especially  when  the  cough  has  been 
of  long  continuance.  In  this  cough  there  are 
three  stages.  In  the  first  the  symptoms  are 
those  of  an  ordinary  cold  in  the  head  and  cough. 
In  the  second  the  cough  becomes  hard,  dry 
and  rapid,  and  the  inhalation  of  air,  after  or 
during  the  paroxysm  of  the  coughing,  produces 
a peculiar  sound  from  which  the  disease  is 
named.  In  the  final  stage  the  cough  occurs  at 
longer  intervals,  and  the  paroxysms  are  less  vio- 
lent and  ultimately  disappear.  In  this  stage 
the  disease  is  subject  to  fluctuation,  the  cough 
again  increasing  in  frequency  of  occurrence 
and  intensity  if  the  patient  has  been  unduly  ex- 
posed to  cold  or  damp,  or  if  the  weather  is  very 
changeable.  Children  suffering  from  whooping 
cough  should  have  a light,  nourishing  diet  and 
only  go  out  when  the  weather  is  I and 


206 


VALUABLE  HYGIENIC  SUGGESTIONS 


warm.  Medicines . Aconitum  napellus  in  the 
very  commencement  of  the  disorder,  followed 
by  Ipecacuanha  and  Nux  vomica  when  the 
second  stage  is  just  approaching  and  during  its 
continuance.  These  medicines  may  be  contin- 
ued if  necessary  during  the  third  stage. 

Worms. — The  presence  of  worms  is  indicated 
by  irritation  of  the  membrane  of  the  nose, 
causing  the  child  to  thrust  its  finger  into  the 
nostrils;  by  irritation  of  the  lower  part  of  the 
body;  by  thinness,  excessive  appetite  and  rest- 
lessDess  in  sleep.  Children  suffering  from 
worms  should  eat  meat  freely  and  not  take  so 
much  bread,  vegetables  and  farinaceous  food  as 
children  generally  do.  They  should  have  as 
much  exercise  as  possible  in  the  open  air,  and 
be  sponged  with  cold  water  every  morning. 
The  worms  that  mostly  trouble  children  are  the 
thread  worms,  which  are  present  chiefly  in  the 
lower  portion  of  the  intestines,  and  the  round 
worm.  Medicine,  etc.  Administer  an  injection 
of  weak  salt-and-water,  and  give  Aconitum 
napellus,  to  be  followed  by  Ignatia  and  Sulphur 
in  the  order  in  which  they  are  here  given. 
These  are  the  usual  remedies  for  thread  worms. 
For  round  worms,  whose  presence  in  the  stomach 
is  indicated  by  great  thinness,  sickness  and  dis- 
comfort, and  pain  in  the  stomach,  Aconitum 
napellus,  Cina,  Ignatia  and  Sulphur  are  given. 

Extent  of  Doses  in  Homoeopathy. — Homoeo- 
pathic medicines  are  given  in  the  form  of  glo- 


bules, pilules,  or  tincture,  the  last-named  being 
generally  preferred.  The  average  doses  for 
adults  are  from  half  a drop  to  one  drop  of  the 
tincture  given  in  a tablespoonful  of  water,  from 
two  to  four  pilules,  or  from  three  to  six  globules. 
In  using  the  tincture  it  is  usual  to  measure  out 
a few  tablespoonfuls  of  water  and  to  add  to  it  a 
Certain  number  of  drops,  regulated  by  the  quan- 
tity of  water  that  is  used.  For  children  medi- 
cine is  mixed  at  the  same  strength,  but  a less 
quantity  is  given.  The  proper  quantity  for  a 
dose  is  always  given  in  books  and  manuals  for 
the  homoeopathic  treatment  of  disease.  Small 
cases  of  the  principal  medicines  used  in  homoe- 
opathy can  be  procured  from  most  druggists, 
and  with  each  case  a little  book  showing  the 
symptoms  and  treatment  of  all  ordinary  com- 
plaints is  usually  given. 

Diet  in  Homceopathy. — The  articles  of  food 
that  are  chiefly  recommended  when  attention  to 
diet  is  necessary  are  stale  bread,  beef,  mutton, 
poultry,  fresh  game,  fish,  chiefly  cod  and  flat 
fish,  avoiding  mackerel,  etc.,  eggs  and.  oysters. 
Rice,  sago,  tapioca  and  arrowroot  are  permitted, 
as  are  also  potatoes,  carrots,  turnips,  broccoli, 
cauliflower,  asparagus,  French  beans  and  Lima 
beans.  Water,  milk,  cocoa  and  chocolate  may 
be  drunk.  It  is  desirable  to  avoid  all  things 
that  are  not  specified  in  the  foregoing  list. 
Ripe  fruit  may  be  eaten,  but  unripe  fruit,  unless 
cooked,  should  be  scrupulously  avoided. 


-§£)  Valuable  Hygienic  Suggestions 

RULES  FOR  THE  PRESERVATION  OF  HEALTH 


PURE  atmospheric  air  is  composed  of 
nitrogen,  oxygen  and  a very  small  pro- 
portion of  carbonic  acid  gas.  Air  once 
breathed  has  lost  the  chief  part  of  its  oxygen 
and  acquired  a proportionate  increase  of  car- 
bonic acid  gas.  Therefore,  health  requires 
that  we  breathe  the  same  air  once  only. 

The  solid  part  of  our  bodies  is  continually 
wasting  and  requires  to  be  repaired  by  fresh 
substances.  Therefore,  food  which  is  to  repair 
the  loss  should  be  taken  with  due  regard  to  the 
exercise  and  waste  of  the  body. 

The  fluid  part  of  our  bodies  also  wastes  con- 
stantly ; there  is  but  one  fluid  in  animals,  which 
is  water.  Therefore,  water  only  is  necessary, 
and  no  artifice  can  produce  a better  drink. 

The  fluid  of  our  bodies  is  to  the  solid  in  pro- 
portion as  Dine  to  one.  Therefore,  a like  pro- 
portion should  prevail  in  the  total  amount  of 
food  taken. 

Light  exercises  an  important  influence  upon 
the  growth  and  vigor  of  animals  and  plants. 


Therefore,  our  dwellings  should  freely  admit 
the  solar  rays. 

Decomposing  animals  and  vegetable  sub- 
stances yield  various  noxious  gases  which  enter 
the  lungs  and  corrupt  the  blood.  Therefore, 
all  impurities  should  be  kept  away  from  our 
abodes,  and  every  precaution  be  observed  to 
secure  a pure  atmosphere. 

Warmth  is  essential  to  all  the  bodily  func- 
tions. Therefore,  an  equal  bodily  temperature 
should  be  maintained  by  exercise,  by  clothing 
or  by  fire. 

Exercise  warms , invigorates  and  purifies 
the  body;  clothing  preserves  the  warmth  the 
body  generates;  fire  imparts  warmth  externally. 
Therefore,  to  obtain  and  preserve  warmth,  exer- 
cise and  clothing  are  preferable  to  fire. 

Mental  and  bodily  exercise  are  equally 
essential  to  the  general  health  and  happiness. 
Therefore,  labor  and  study  should  succeed 
each  other. 


VALUABLE  HYGIENIC  SUGGESTIONS 


207 


Man  will  live  most  healthily  upon  simple 
solids  and  fluids,  of  which  a sufficient  but  tem- 
perate quantity  should  be  taken.  Therefore, 
over-indulgence  in  strong  drinks,  tobacco,  snuff, 
opium,  and  all  mere  indulgences,  should  be 
avoided. 

Sudden  alterations  of  heat  and  cold  are 
dangerous  (especially  to  the  young  and  the 
aged).  Therefore,  clothing,  in  quality  and 
quantity,  should  be  adapted  to  the  alternations 
of  night  and  day  and  of  the  season;  and  drink- 
ing cold  water  when  the  body  is  hot,  and  hot 
tea  and  soups  when  cold,  are  productive  of 
evil  results. 

The  skin  is  a highly  organized  membrane 
full  of  minute  pores,  cells,  blood  vessels  and 
nerves ; it  imbibes  moisture  or  throws  it  off,  ac- 
cording to  the  state  of  the  atmosphere  and  the 
temperature  of  the  body.  It  also  “ breathes,” 
as  do  the  lungs  (though  less  actively).  All  the 
internal  organs  sympathize  with  the  skin. 
Therefore,  it  should  be  repeatedly  cleansed. 

Fire  consumes  the  oxygen  of  the  air  and 
produces  noxious  gases.  Therefore,  the  air  is 
less  pure  in  the  presence  of  candles,  gas  or  coal 
fire,  than  otherwise,  and  the  deterioration 
should  be  repaired  by  increased  ventilation. 

Late  hours  and  anxious  pursuits  exhaust 
the  nervous  system  and  produce  disease  and 
premature  death.  Therefore,  the  hours  of  labor 
and  study  should  be  short. 

Moderation  in  eating  and  drinking,  short 
hours  of  labor  and  study,  regularity  in  exercise, 
recreation  and  rest,  cleanliness,  equanimity  of 
temper  and  equality  of  temperature — these  are 
the  great  essentials  to  that  which  surpasses  all 
wealth : health  of  mind  and  body. 

Onions  as  Medicine.  — Onions  are  really 
sweeteners  of  the  breath  after  the  local  effects 
have  passed  away.  They  correct  stomach  dis- 
orders and  carry  off  the  accumulated  poisons 
of  the  system.  They  provide  a blood  purifier 
that  all  may  freely  use,  and  do  perfect  work  in 
constipation  troubles.  As  a vermifuge  the  onion 
cannot  be  surpassed,  and,  eaten  raw,  will  often 
check  a cold  in  the  head.  One  small  onion  eaten 
every  night  before  retiring  is  a well-known  doc- 
tor’s prescription  for  numerous  affections  of  the 
head,  and  is  highly  recommended  for  sleepless- 
ness; it  acts  on  the  nerves  in  a soothing  way, 
without  the  injurious  effects  of  drugs.  The 
heart  of  an  onion,  heated  and  placed  in  the  ear, 
will  often  relieve  the  agony  of  earache,  while  the 
syrup  procured  from  sprinkling  a sliced  onion 
with  sugar  and  baking  in  the  oven  will  work 
wonders  in  a “croupy”  child. 

* Apples  as  Medicine. — Chemically,  the  apple 
is  composed  of  vegetable  fiber,  albumen,  sugar, 
gum,  chlorophyl,  malic  acid,  gallic  acid,  lime, 


and  much  water.  It  contains  a larger  percent- 
age of  phosphorus  than  any  other  fruit  or 
vegetable.  The  phosphorus  is  admirably 
adapted  for  renewing  the  essential  nervous 
matter,  lecithin,  of  the  brain  and  spinal  cord. 
The  acids  of  the  apple  are  of  signal  use  for 
men  of  sedentary  habits,  whose  livers  are  slug- 
gish in  action,  those  acids  serving  to  eliminate 
from  the  body  noxious  matters  which,  if  retained, 
would  make  the  brain  heavy  and  dull,  or  bring 
about  jaundice  or  skin  eruptions  and  other  allied 
troubles.  Some  such  experience  must  have  led 
to  our  custom  of  taking  apple  sauce  with  roast 
pork,  rich  goose,  etc.  The  malic  acid  of  ripe 
apples,  either  raw  or  cooked,  will  neutralize 
any  excess  of  chalky  matter  engendered  by 
eating  too  much  meat.  Such  fresh  fruits  as 
the  apple,  the  pear  and  the  plum,  when  taken 
ripe  and  without  sugar,  diminish  acidity  in  the 
stomach  rather  than  provoke  it.  Their  vegetable 
sauces  and  juices  are  converted  into  alkaline 
carbonates,  which  tend  to  counteract  acidity. 

Burnt  Alum. — An  Invaluable  Household 
Remedy. — Several  years  ago  the  writer  lived  on 
a ranch  fifteen  miles  from  the  nearest  town,  and 
in  case  of  sickness  or  accident  the  services  of  a 
physician  could  not  be  obtained  for  less  than 
$25  a visit.  After  being  forced  in  emergencies 
to  resort  to  some  kind  of  treatment,  I soon 
accumulated  quite  a stock  of  knowledge  of 
simple  household  medicines.  My  experience 
proved  the  best  all-around  medicine  to  be  burnt 
alum,  which  destroys  all  animal  or  insect  poison 
and  fungus  growth. 

Croup  readily  succumbs  when  the  patient 
takes  a few  doses  of  molasses  into  which  is 
mixed  a pinch  of  burnt  alum.  Rub  the  chest 
well  with  lard,  turpentine  and  coal  oil  mixed. 

For  diphtheria  gargle  the  throat  with  a mix- 
ture of  burnt  alum,  sugar  and  chlorate  of  potash, 
dissolved  in  a half  glass  of  water. 

For  an  ordinary  sore  throat  gargle  with  water 
in  which  has  been  placed  a teaspoonful  of  sugar 
and  a large  pinch  of  burnt  alum. 

La  grippe  can  be  cured  by  taking  quinine 
in  doses  of  from  2 to  6 grains  every  other  night 
for  a week,  and  using  a powder  of  .sugar  and 
burnt  alum.  Take  only  in  small  doses,  when 
the  cough  is  tight  and  croupy,  as  alum  has  a 
tendency  to  constipate,  and  in  this  disease  it  is 
very  essential  to  keep  the  bowels  open. 

When  a person  is  bitten  by  a dog  or  any 
animal,  after  the  wound  has  bled  a little,  wash 
in  warm  water,  and  immediately  apply  a salve 
made  of  burnt  alum,  vaseline  or  lard.  The  alum 
will  destroy  the  poison,  and  no  wound  will  fol- 
low. It  is  also  a preventive  of  hydrophobia. 
Hemorrhages  of  all  kinds  can  be  stopped  by 
water  strongly  impregnated  with  alum.  T. 


208 


VALUABLE  HYGIENIC  SUGGESTIONS 


Ordinary  toothache  can  be  cured  by  inserting 
in  the  cavity  cotton  saturated  with  vaseline 
dipped  in  burnt  alum. 

How  to  Sleep. — It  is  a common  expression 
that  to  take  food  immediately  before  going  to 
bed  and  to  sleep  is  unwise.  Such  a suggestion  is 
answered  by  a reminder  that  the  instinct  of  ani- 
mals prompts  them  to  sleep  as  soon  as  they  have 
eaten ; and  in  summer  an  after-dinner  nap,  especi- 
ally when  that  meal  is  taken  at  mid-day,  is  a lux- 
ury indulged  in  by  many.  Neither  darkness  nor 
season  of  the  year  alter  the  conditions.  If  the 
ordinary  hour  of  the  evening  meal  is  six  or 
seven  o’clock,  and  the  morning  meal  at  seven  or 
eight  o’clock,  an  interval  of  twelve  hours  or 
more  elapses  without  food,  and  for  persons  whose 
nutrition  is  at  fault  this  is  altogether  too  long  a 
period  for  fasting.  That  such  an  interval 
without  food  is  permitted  explains  many  a rest- 
less night  and  much  of  the  head-  and  backache, 
and  the  languid,  half-rested  condition  on  rising 
which  is  accompanied  by  no  appetitite  for  break- 
fast. This  meal  itself  often  dissipates  these 
sensations.  It  is,  therefore,  desirable,  if  not 
essential,  when  nutriment  is  to  be  crowded,  that 
the  last  thing  before  going  to  bed  should  be  the 
taking  of  food.  Sleeplessness  is  often  caused 
by  starvation,  and  a tumbler  of  milk,  if  drunk 
in  the  middle  of  the  night,  will  often  put  people 
to  sleep  when  hypnotics  would  fail  of  their  pur- 
pose. Food  before  rising  is  an  equally  impor- 
tant expedient.  It  supplies  strength  for  bath- 
ing and  dressing,  laborious  and  wearisome 
tasks  for  the  underfed,  and  is  a better  morning 
“pick-me-up”  than  any  hackneyed  “tonic.” 

To  Acoid  Ague. — 1.  Choose  for  sleeping- 
apartments  rooms  on  the  sunny  side  of  the 
house.  2.  As  soon  as  the  dew  begins  to  fall, 
build  a fire,  as  the  heat  will  do  much  to  kill  the 
malaria.  3.  Do  not  expose  yourself  to  the  ma- 
larial air  after  sunset  or  before  sunrise.  4.  Take 
a thorough  bath  every  day  on  rising,  in  a warm 
room,  with  friction  enough  to  produce  a reaction. 
5.  This  will  keep  the  skin  healthy  and  active. 
Regulate  the  bowels  by  a proper  diet.  In  many 
cases  ague  is  caused  by  the  accumulation  of 
morbid  matters  in  the  system. 

Fruit  as  Medicine. — Grape  fruit  is  almost 
as  good  as  quinine  for  malarial  troubles,  and 
pineapple  is  a sure  cure  for  sore  throat  and 
diphtheria.  Tomatoes  are  perfect  liver  regu- 
lators— they  contain  a very  small  portion  of 
mercury.  Oranges  act  on  the  kidneys  very 
beneficially,  while  lemons  and  grapes  are  effica- 
cious in  curing  and  preventing  cancerous  trou- 
bles. Watercresses  act  on  the  lungs,  and  are 
said  to  be  a cure  for  incipient  consumption. 
They  certainly  have  marvelous  tonic  power,  and 


refresh  one  after  great  fatigue.  A diet  of  grapes 
as  a cure-all  has  been  proved  valuable  in  hun- 
dreds of  cases,  and,  if  taken  in  time,  a case  of 
jaundice  can  be  cured  by  eating  nothing  but 
lettuce  and  lemon  juice. 

What  They  Should  Do. — Women  who  would 
retain  the  beauty  with  which  they  have  been 
endowed  should  avoid  peppered  soups,  stews, 
game  pates,  ragouts  and  spices.  Women  of 
nervous  and  sanguine  temperament  should 
restrict  themselves  to  a diet  of  eggs,  milk, 
bread,  fruit,  light  broths  and  Crustacea.  Malt 
and  spirituous  liquors  should  be  let  severely 
alone,  and  tonics  containing  iron,  phosphoric 
acid  and  other  drugs  are  so  harmful  to  the 
complexion  that  they  should  not  be  tampered 
with,  but  only  resorted  to  on  medical  advice. 

To  Aooid  Sunstrokes. — Those  who  abstain 
from  the  use  of  spirituous  drinks  during  hot 
weather,  and  have  regular  hours  for  sleeping 
and  eating,  need  have  little  fear  of  sunstroke. 
Bathing,  washing,  or  sponging  the  skin  all 'over 
in  the  morning  is  a wholesome  precaution. 
Light,  easy -fitting,  broad-brimmed  hats  should 
be  worn  by  those  who  work  outdoors.  Those 
who  have  to  work  in  the  sun  for  any  length 
of  time  should  have  a shed  or  shade  of  some 
kind  handy,  where  they  can  rest  a few  minutes 
at  a time  occasionally.  Those  who  have  to  go 
about  the  streets  should  keep  on  the  shady  side, 
wear  light  and  porous  hats,  and,  if  possible, 
carry  sun  umbrellas. 

To  Keep  Cool  During  Hot  Nights. — Bathe 
the  body  with  cool  water  just  before  retiring, 
and  lie  down  without  drying  it  off.  The  water 
absorbs  the  heat,  and  in  evaporating  throws  the 
heat  off  with  it.  It  will  be  more  effectual  in 
hot  countries,  and  those  who  have  tried  it  say 
there  is  absolutely  no  danger  of  taking  cold. 

What  Lemons  Will  Do. — Lemon  juice,  with 
water  and  very  little  sugar,  taken  every  morn- 
ing, will  keep  the  stomach  in  order  and  prevent 
dyspepsia. 

If  you  have  dark  hair,  and  it  seems  to  be 
falling  out,  cut  off  a slice  of  lemon  and  rub 
it  on  your  scalp.  It  will  stop  the  trouble 
promptly. 

Squeeze  a lemon  into  a quart  of  milk  (this 
is  for  the  ladies),  and  it  will  give  you  a mixture 
to  rub  on  your  face  night  and  morning,  and 
get  a complexion  like  a princess.  Pour  lemon 
juice  into  an  equal  quantity  of  glycerine,  and 
rub  your  hands  with  the  mixture  before  going 
to  bed.  If  you  don’t  mind  sleeping  with  gloves 
on,  that  is  better  still.  In  the  morning  wash 
your  hands  thoroughly  in  warm  water,  and 
apply  the  lemon  juice  again  pure,  but  only  a 


VALUABLE  HYGIENIC  SUGGESTIONS 


209 


few  drops.  You  must  not  keep  this  up  too  long, 
or  your  hands  will  show  too  dazzling  a white- 
ness. 

If  you  have  a bad  headache,  cut  a lemon  into 
slices  and  rub  these  along  your  temples.  The 
pain  will  not  be  long  disappearing,  or  at  least 
'in  growing  easier  to  bear. 

If  a bee  or  an  insect  stings  you,  apply  a few 
drops  of  lemon  juice. 

If  you  have  a troublesome  corn  the  lemon  can 
be  again  put  to  good  account  by  rubbing  it  on 
the  toe  after  you  have  taken  a hot  bath  and  cut 
away  as  much  as  possible  of  the  troublesome 
intruder. 

Rules  for  Fat  People  and  for  Lean. — To 
increase  the  weight : Eat,  to  the  extent  of  satis- 
fying a natural  appetite,  of  fat  meats,  butter, 
cream,  milk,  cocoa,  chocolate,  bread,  potatoes, 
peas,  parsnips,  carrots,  beets,  farinaceous  foods, 
as  Indian  corn,  rice,  tapioca,  sago,  corn  starch, 
pastry,  custards,  oatmeal,  sugar.  Avoid  acids. 
Exercise  as  little  as  possible,  and  sleep  all  you 
can. 

To  reduce  the  weight : Eat,  to  the  extent  of 
satisfying  a natural  appetite,  of  lean  meat, 
poultry,  game,  eggs,  milk  moderately,  green 
vegetables,  turnips,  succulent  fruits,  tea  or 
coffee.  Drink  lime  juice,  lemonade,  and  acid 
drinks.  Avoid  fat,  butter,  cream,  sugar,  pastry, 
rice,  etc. 

Dangers  of  Foul  Air. — If  the  condensed 
breath  collected  on  the  cool  window  panes  of  a 
room  where  a number  of  persons  have  been 
assembled  be  burned,  a smell  as  of  singed  hair 
will  show  the  presence  of  organic  matter,  and  if 
the  condensed  breath  be  allowed  to  remain  on 
the  windows  a few  days,  it  will  be  found,  on 
examination  by  the  microscope,  that  it  is  alive 
with  animalculse.  It  is  the  inhalation  of  air 
containing  such  putrescent  matter  which  causes 
half  of  the  sick-headaches,  which  might  be 
avoided  by  a circulation  of  fresh  air. 

A Mistaken  Idea. — The  old  adage,  “Feed  a 
cold  and  starve  a fever,”  is  very  silly  advice. 
If  anything,  the  reverse  would  be  nearer  right. 
When  a person  has  a severe  cold  it  is  best  for 
him  to  eat  very  lightly,  especially  during  the 
first  few  days  of  the  attack. 

Tomato  in  Bright’s  Disease.  — When 
Thomas  Jefferson  brought  the  tomato  from 
France  to  America,  thinking  that  if  it  could  be 
induced  to  grow  bountifully  it  might  make  good 
feed  for  hogs,  he  little  dreamed  of  the  benefit  he 
was  conferring  upon  posterity.  A constant  diet 
of  raw  tomatoes  and  skim-milk  is  said  to  be  a 
certain  cure  for  Bright’s  disease.  Gen.  Schenck, 
who,  when  Minister  to  England,  became  a 
victim  to  that  complaint,  was  restored  to  health 
13 


by  two  years  of  this  regimen.  With  many 
persons  the  tomato'  has  much  the  same  effect 
upon  the  liver  as  a small  blue  pill. 

Hoto  and  When  to  Drink  Water. — Accord- 
ing to  Doctor  Leuf,  when  water  is  taken  into  the 
full  or  partly  full  stomach,  it  does  not  mingle 
with  the  food,  as  we  are  taught,  but  passes 
along  quickly  between  the  food  and  lesser  curv- 
ative  toward  the  pylorus,  through  which  it 
passes  into  the  intestines.  The  secretion  of 
mucus  by  the  lining  membrane  is  constant,  and 
during  the  night  a considerable  amount  accu- 
mulates in  the  stomach;  some  of  its  liquid  por- 
tion is  absorbed,  and  that  which  remains  is 
thick  and  tenacious.  If  food  is  taken  into  the 
stomach  when  in  this  condition,  it  becomes 
coated  with  this  mucus,  and  the  secretion  of  the 
gastric  juice  and  its  action  are  delayed.  These 
facts  show  the  value  of  a goblet  of  water  before 
breakfast.  This  washes  out  the  tenacious 
mucus  and  stimulates  the  gastric  glands  to 
secretion.  In  old  and  feeble  persons  water 
should  not  be  taken  cold,  but  it  may  be  with 
great  advantage  taken  warm  or  hot.  This 
removal  of  the  accumulated  mucus  from  the 
stomach  is  probably  one  of  the  reasons  why 
taking  soup  at  the  beginning  of  a meal  has  been 
found  so  beneficial. 

To  Straighten  Round  Shoulders.— A stoop- 
ing figure  and  a halting  gait,  accompanied  by 
the  unavoidable  weakness  of  lungs  incidental  to 
a narrow  chest,  may  be  entirely  cured  by  a very 
simple  and  easily-performed  exercise  of  raising 
one’s  self  upon  the  toes  leisurely  in  a perpen- 
dicular position  sevoral  times  daily.  To  take 
this  exercise  properly  one  must  take  a perfectly 
upright  position,  with  the  heels  together  and  the 
toes  at  an  angle  of  forty-five  degrees.  Then 
drop  the  arms  lifelessly  by  the  sides,  animating 
and  raising  the  chest  to  its  full  capacity  of  mus- 
cularity, the  chin  well  drawn  in,  and  the  crown 
of  the  head  feeling  as  if  attached  to  a string 
suspended  from  the  ceiling  above.  Slowly  rise 
upon  the  balls  of  both  feet  to  the  greatest  pos- 
sible height,  thereby  exercising  all  the  muscles 
of  the  legs  and  body;  come  again  into  a stand- 
ing position  without  swaying  the  body  backward 
out  of  the  perfect  line.  Repeat  this  same  exercise, 
first  on  one  foot,  then  on  the  other.  It  is  wonder- 
ful what  a straightening-out  power  this  exercise 
has  upon  round  shoulders  and  crooked  backs, 
and  one  will  be  surprised  to  note  how  soon  the 
lungs  begin  to  show  the  effect  of  such  expansive 
development. 

Diet  of  Business  Men. — Business  men 
should  diet  themselves  so  as  to  be  able  to  do  the 
maximum  of  work  between  the  lunch  hour  and 
evening,  ai\d  not  work  for  a few  minutes  after 
eating.  Such  foods  as  plain  soups,  cold  chicken. 


210 


VALUABLE  HYGIENIC  SUGGESTIONS 


milk,  drunk  slowly,  cresses,  lettuce,  rice,  rice 
pudding,  sandwiches,  beef  or  lamb,  bread  and 
butter  will  be  amply  nutritive,  and  yet  so 
readily  assimilated  that  brain  work  will  not 
interfere  with  their  digestion.  Alcohol  in  any 
form  should  not  be  taken  by  brain  workers,  and 
pastry  and  ice  cream  should  be  avoided.  Fif- 
teen minutes  should  be  spent  in  light  reading 
or  conversation  before  severe  mental  labor  is 
begun.  A light  cigar  immediately  after  lunch 
aids  digestion.  It  is  in  the  evening,  when  the 
work  of  the  day  is  done,  that  a substantial  meal 
should  be  taken. 

To  Produce  the  Habit  of  Nose-Breathing. 
— It  has  long  been  known  that  if  people  would 
only  keep  their  mouths  shut  and  breathe 
through  their  nose,  nature’s  respirator,  they 
would  avoid  a variety  of  serious  ailments.  Dr. 
F.  A.  A.  Smith  now  insists  that  a large  propor- 
tion of  diseases  of  the  throat  are  attributable  to 
the  neglect  of  this  habit.  He  says  that  mothers 
should  see  to  it  that  their  little  ones  do  not 
acquire  the  habit  of  mouth-breathing,  and  if 
they  have  acquired  it,  steps  should  immediately 
be  taken  to  rid  them  of  it.  One  of  the  simplest 
ways  in  which  Dr.  Smith  suggests  that  this  can 
be  done  is  the  placing  of  a four-tail  bandage 
under  the  chin,  causing  the  mouth  to  be  closed, 
both  by  day  and  night,  for  several  weeks.  It 
must  first,  however,  be  ascertained  whether 
there  are  any  impediments  in  the  nostrils, 
and  if  so  these  should  be  removed. 

Occrshoes  or  “Rubbers.” — Carelessness 
in  the  wearing  of  overshoes  is  one  of  the  most 
fruitful  causes  of  colds  and  winter  ills.  When 
worn  too  long  they  “ draw  ” the  feet  to  an  ex- 
tent which  is  often  painful  and  sometimes  pro- 
ductive of  “frost-bite.”  Where  the  ordinary 
shoes  are  of  proper  stoutness  it  is  best  not  to 
wear  “ rubbers  ” at  all,  and  under  no  circum- 
stances shoidd  they  he  worn  in  two  widely 
different  temperatures  on  the  same  day.  Re- 
move them  immediately  on  entering  a house, 
even  if  you  remain  inside  but  a short  time. 
The  same  remarks  apply  to  mufflers  and  other 
throat  wrappings. 

A Cup  of  Cheer. — For  those  who  wish  to 
keep  the  imagination  fresh  and  vigorous,  choc- 
olate is  the  beverage  of  beverages.  However 
copiously  you  have  lunched,  a cup  of  chocolate 
immediately  afterward  will  produce  digestion 
three  hours  after,  and  prepare  the  way  for  a 
good  dinner.  It  is  recommended  to  every  one 
who  devotes  to  brain  work  the  hours  he  should 
pass  in  bed;  to  every  wit  who  finds  he  has  be- 
come suddenly  dull;  to  all  who  find  the  air 
damp,  the  time  long,  and  the  atmosphere  un- 
supportable;  and,  above  all,  to  those  who,  tor- 


mented with  a fixed  idea,  have  lost  their  free- 
dom of  thought. 

Simple  Relief  for  Lung  Troubles. — It  has 
long  been  known  that  pine  needle  pillows 
would  alleviate  persons  afflicted  with  lung 
troubles,  and  a Florida  editor  relates  an  inci- 
dent in  support  of  the  fact  as  follows:  During 

a visit  to  the  home  of  a most  estimable  lady 
living  on  Indian  River,  this  editor  was  told  of  a 
discovery  that  had  been  made  which  may  prove 
a boon  to  sufferers  from  lung  or  bronchial 
troubles.  This  lady  having  heard  that  there 
was  peculiar  virtue  in  a pillow  made  from  pine 
straw,  and  having  none  o*f  that  material  at  hand, 
made  one  from  fine,  soft  pine  shavings,  and  had 
the  pleasure  of  noting  immediate  benefit.  Soon 
all  the  members  of  the  household  had  pine-shav- 
ings pillows,  and  it  was  noticed  that  all  coughs, 
asthmatic  or  bronchial  troubles  abated  at  once 
after  sleeping  a few  nights  on  these  pillows.  An 
invalid  suffering  with  lung  trouble  derived  much 
benefit  from  sleeping  upon  a mattress  made 
from  pine  shavings.  The  material  is  cheap 
and  makes  a very  pleasant  and  comfortable 
mattress,  the  odor  of  the  pine  permeating  the 
entire  room,  and  absorbing  or  dispelling  all  un- 
pleasant odors. 

A Simple  Home  Remedy. — Did  you  ever 
give  asafcetida  tea  to  the  baby  for  colic,  or  to 
the  older  ones  for  nervousness  ? For  colic,  pour 
half  a cup  of  boiling  water  on  a piece  of  asafoe- 
tida  as  large  as  a pea,  let  it  stand  until  cool 
enough  to  drink,  sweeten  a little,  and  give  baby 
as  much  as  it  will  drink  of  it;  and  you  will  be 
surprised  how  soon  it  will  cease  its  cries  and 
drop  off  into  a quiet  sleep. 

If  the  older  children  are  fretful,  peevish  and 
worrisome  without  any  seeming  cause,  ten 
chances  to  one  it  is  nervousness  of  some  kind, 
and  a half  cup  or  more,  according  to  their  age, 
will  work  wonders  in  their  deportment.  If  they 
do  not  sleep  well  at  night,  give  them  a good 
drink  at  bedtime;  and  if  you  are  tired  and 
worn  out,  and  nature  is  vainly  calling  for  the 
rest  you  fain  would  take,  but  cannot  from  ner- 
vousness, drink  a generous  draught  of  it  your- 
self and  see  what  a help  it  will  be  to  you. 

Of  course  the  odor  is  disagreeable,  but  the 
taste  is  not,  and,  if  properly  sweetened,  children 
never  object  to  it.  Indeed,  they  seem  rather  to 
relish  it. 

Sunshine. — Equally  important  with  pure  air 
in  living- apartments  is  sunshine.  It  carries 
with  it  radiance  and  cheer  and  vigor  and  good 
health.  It  is  the  great  purifier,  warding  off 
mould,  moisture,  gloom,  depression  and  disease. 
It  should  be  admitted  to  every  apartment  of 
the  house,  and  made  welcome  at  all  times.  It 


VALUABLE  HYGIENIC  SUGGESTIONS 


211 


is  a strong  preventive  to  the  disorders  that  visit 
shaded  and  musty  places.  It  brings  health  and 
happiness  that  can  not  be  obtained  from  any 
other  source.  It  is  nature’s  own  health- giving 
agent,  and  nothing  can  be  substituted  for  it. 
It  has  no  artificial  counterpart.  It  does  not 
only  touch  the  physical  body,  but  it  reaches  the 
mind  and  soul  and  purifies  the  whole  existence 
of  man.  It  may  fade  a carpet  or  upholstery, 
but  it  will  bring  color  to  the  cheeks,  light  to 
the  eye  and  elasticity  to  the  step.  The  closed 
and  shaded  window  may  throw  a richness  of 
color  upon  the  room,  but  it  will  bring  paleness 
and  feebleness  to  the  occupants. 

Tea  and  Coffee. — Tea  is  a nerve  stimulant, 
pure  and  simple,  acting  like  alcohol  in  this 
respect,  without  any  value  that  the  latter  may 
possess  as  a retarder  of  waste.  It  has  a special 
influence  upon  those  nerve  centers  that  supply 
will  power,  exalting  their  sensibility  beyond 
normal  activity,  and  may  even  produce  hysteri- 
cal symptoms,  if  carried  far  enough.  Its  active 
principle,  theine,  is  an  exceedingly  powerful 
drug,  chiefly  employed  by  nerve  specialists  as  a 
pain-destroyer,  possessing  the  singular  quality 
of  working  toward  the  surface.  That  is  to  say, 
when  a dose  is  administered  hypodermically  for 
sciatica,  for  example,  the  narcotic  influence  pro- 
ceeds outward  from  the  point  of  injection,  in- 
stead of  inward  toward  the  center,  as  does  that  of 
morphia,  atropia,  etc.  Tea  is  totally  devoid  of 
nutritive  value,  and  the  habit  of  drinking  it  to 
excess,  which  so  many  American  women  indulge 
in,  particularly  in  the  country,  is  to  be  deplored 
as  a cause  of  our  American  nervousness. 

Coffee,  on  the  contrary,  is  a nerve  food.  Like 
other  concentrated  foods  of  its  class,  it  operates 
as  a stimulant  also,  but  upon  a different  set  of 
nerves  from  tea.  Taken  strong  in  the  morning, 
it  often  produces  dizziness  and  that  peculiar 
visual  symptom  of  overstimulus  which  is  called 
muscce  volitantes  — - dancing  flies.  But  this 
is  an  improper  way  to  take  it,  and  rightly  used 
it  is  one  of  the  most  valuable  liquid  additions  to 
the  morning  meal.  Its  active  principle,  caffeine, 
differs  in  all  physiological  respects  from  theine, 
while  it  is  chemically  very  closely  allied,  and  its 
limited  consumption  makes  it  impotent  for 
harm. 

What  Causes  Coughs. — Colds  and  coughs 
are  prevalent  throughout  the  country,  but  throat 
affections  are  by  far  more  common  among  busi- 
ness men.  Every  unfortunate  one  mutters 
something  about  the  abominable  weather  and 
curses  the  piercing  wind.  Much  of  the  trouble, 
however,  is  caused  by  overheated  rooms,  and  a 
little  more  attention  to  proper  ventilation  would 
remove  the  cause  of  suffering.  Dr.  J.  Ewing 
Mears  said  to  an  inquirer.  “The  huskiness 


and  loss  of  power  of  articulation  so  common 
among  us  are  largely  due  to  the  use  of  steam  for 
heating.  The  steam  cannot  be  properly  regu- 
lated, and  the  temperature  becomes  too  high. 
A person  living  in  this  atmosphere  has  all  the 
cells  of  the  lungs  open,  and  when  he  passes  into 
the  open  air  he  is  unduly  exposed.  The  afflic- 
tion is  quite  common  among  the  men  who  oc- 
cupy offices  in  the  new  buildings  which  are 
fitted  up  with  all  modern  improvements.  The 
substitution  of  electric  light  for  gas  has  wrought 
a change  to  which  people  have  not  yet  adapted 
themselves.  The  heat  arising  from  a number 
of  gas  jets  will  quickly  raise  the  temperature  of  a 
room,  and  unconsciously  people  relied  upon  that 
means  of  heating  to  some  extent.  Very  little 
warmth,  however,  is  produced  by  the  electric 
light,  and  when  a man  reads  by  an  incandescent 
light  he  at  times  finds  himself  becoming  chilly, 
and  wonders  why  it  is.  Too  hot  during  the 
day  and  too  cold  at  night  are  conditions  which 
should  be  avoided.” 

Care  ok  the  Feet. — Ill-health  is  often  caused 
by  carelessness  about  the  feet.  The  largest 
pores  in  the  system  are  in  the  bottom  of  the 
feet,  and  the  most  offensive  matter  is  discharged 
through  the  pores.  The  feet  and  armpits 
should  be  washed  every  day  with  pure  water 
only,  as  from  them  an  offensive  odor  is  emitted 
unless  daily  bathing  is  practiced.  The  pores, 
instead  of  being  repellants,  are  absorbents, 
and  the  fetid  matter  is  taken  back  into  the 
system,  unless  quickly  removed  from  the  sur- 
face. Stockings  should  not  be  worn  more  than 
one  or  two  days  at  a time. 

The  Dark  Sick-Room. — The  first  words  of 
most  physicians  when  they  enter  sick-rooms  in 
private  houses  should  be  Goethe’s  dying  excla- 
mation: “More  light!  more  light!”  It  certainly 
is  true  that  generally  before  the  doctor  can  get 
a good  look  at  the  patient,  he  has  to  ask  that 
the  curtains  be  raised,  in  order  that  the  rays  of 
a much  greater  healer  than  the  ablest  physician 
may  ever  hope  to  be  may  be  admitted.  If  the 
patient’s  eyes  are  so  affected  that  they  cannot 
bear  the  light,  a little  ingenuity  will  suffice  to 
screen  them,  and  at  the  same  time  allow  the 
cheerful  light  to  enter.  A dark  sick-room  must 
be  an  uncheerful  one,  and  now  that  it  is  known 
that  light  is  one  of  the  most  potent  microbe- 
killers,  let  us  have  it  in  abundance. 

Sick-Room  Disinfectants.  — One  of  the 
simplest  disinfectants  of  a sick-room  is  ground 
coffee  burnt  on  a shovel,  so  as  to  fill  the  atmos- 
phere of  the  room  with  its  pungent  aromatic 
odor.  If  two  red-hot  coals  are  placed  on  a fire- 
shovel,  and  a teaspoonful  of  ground  coffee  is 
sprinkled  over  them  at  a time,  using  three  tea- 
spoonfuls in  all,  it  will  fill  the  room  with  its 


212 


THE  CARE  OF  CHILDREN 


aroma,  and  is  said  to  have  the  hygienic  effect  of 
preventing  the  spread  of  various  epidemic  dis- 
eases. The  odor  is  very  agreeable  and  soothing 
to  a sick  person,  where  other  disinfectants  prove 
disagreeable.  Physicians  who  doubt  the  power 
of  coffee  as  a disinfectant  frequently  recommend 
it  as  a deodorizer,  and  it  certainly  is  one  of  the 
very  best  and  most  agreeable.  Most  of  the  dis- 
infectants sold  have  no  special  power  as  such,  but 
are  simply  deodorizers,  the  two  being  frequently 
confounded.  It  is  best,  however,  to  obtain  from 
a physician  in  cases  of  dangerous  epidemics 
something  that  will  certainly  destroy  the 
germs  of  the  disease  as  well  as  deodorize  the 
room. 

When  Quinine  Will  Break  Up  a Cold. — It 

is  surprising,  says  a family  physician,  how  cer- 
tainly a cold  may  be  broken  up  by  a timely 
dose  of  quinine.  When  first  symptoms  make 
their  appearance,  when  a little  languor,  slight 
hoarseness  and  ominous  tightening  of  the  nasal 
membranes  follow  exposure  to  draughts  or 
sudden  chill  by  wet,  five  grains  of  this  useful 
alkaloid  are  sufficient  in  many  cases  to  end  the 
trouble.  But  it  must  be  done  promptly.  If 
the  golden  moment  passes,  nothing  suffices  to 
stop  the  weary  sneezing,  handkerchief-using, 


red  nose  and  woebegone-looking  periods  that 
certainly  follow. 

Ways  to  Acoid  Colds.  — Before  the  cold 
weather  comes  on,  and  colds,  sore  throats  and 
all  other  attendant  evils  of  our  variable  climate 
are  fairly  with  us,  mothers  should  see  that  their 
children  accustom  themselves  to  the  use  of  cold 
water  on  the  throat  and  chest.  A vigorous 
washing  and  scrubbing  with  cold  water  every 
morning,  followed  by  friction  with  a coarse 
towel,  will  do  much  to  prevent  any  throat 
trouble  later  on.  A child  should  also  be  taught 
to  gargle  the  throat  well  with  cold  water  every 
time  it  washes  its  teeth. 

Milk  as  a Dressing  lor  Wounds. — Milk  has 
been  found  to  contain  remarkable  healing  qual- 
ities if  applied  to  wounds  in  an  early  stage,  and 
excellent  results  have  been  obtained  by  its  use 
in  the  dressing  of  burns.  Compresses  are 
soaked  in  milk  and  laid  on  the  burn,  to  be  re- 
newed night  and  morning.  An  extensive  bum 
has  in  this  way  been  reduced  in  three  days  to 
one-quarter  of  its  original  size.  Another  burn, 
which  had  been  treated  for  eight  days  with  olive 
oil  and  oxide  of  zinc,  healed  rapidly  under  a 
milk  dressing. 


v. The  Care  of  Children  ) 


DON’T  do  everything  for  and  with  the  baby 
that  you  are  advised  to  do;  consider 
well  the  advice,  and  then  rely  most  on 
your  own  judgment. 

Don’t  neglect  to  have  the  little  fellow’s 
clothing  light,  warm,  loose  and  free  from  pins. 

Don’t  wake  the  baby  to  exhibit  the  tints  of 
his  eyes  to  admiring  friends.  Sleep  is  his  most 
unquestionable  right. 

Don’t  spoil  the  infant  by  walking  or  rocking 
it  to  sleep,  and  do  not  let  any  one  else  do  so;  it 
will  sleep  best  and  most  naturally  when  lying 
upon  a comfortable  bed. 

Don’t  strain  the  baby’s  eyes  by  allowing 
strong  lights  to  shine  directly  into  them,  es- 
pecially when  he  first  wakes. 

Don’t  lay  the  child  down  with  his  ears  bent 
away  from  his  head;  the  result  will  be  a de- 
formity. 

Don’t  try  to  prevent  a teething  child  from 
sucking  his  thumb;  it  helps  the  work  of  den- 
tition, and  if  the  habit  is  acquired  it  can  easily 
be  broken  up  by  the  application  of  some  bitter 
tincture  to  the  thumbs,  two  or  three  applica- 
tions only  being  necessary. 


Don’t  fail  to  feel  of  baby’s  hands  and  feet 
during  cold  weather,  both  day  and  night.  If 
they  become  cold,  rub  them  gently  till  warm;  if 
that  does  not  have  the  desired  result,  wrap 
them  in  warm  flannels. 

Don’t  forget  that  small  socks,  tight  clothing 
— anything  which  interferes  with  the  circula- 
tion— will  produce  coldness  of  the  hands  and 
feet. 

Don’t  forget  that  baby’s  lungs  need  plenty 
of  pure,  fresh  air;  but  that  they  are  stiff  deli- 
cate, and  ought  not  to  be  exposed  to  raw  winds 
or  sudden  changes. 

Don’t  have  the  room  too  warm;  seventy 
degrees  is  about  the  right  temperature,  and 
there  should  be  as  little  change  as  possible. 

Don’t  take  the  baby  out  in  severe  cold,  in 
damp  or  unhealthy  weather,  with  the  supposi- 
tion that  it  will  be  the  means  of  “toughening” 
him ; it  may  do  that — it  may  cost  the  little  life. 

When  to  Gice  Babq  a Drink. — Infants, 
generally,  whether  brought  up  at  breast  or 
artificially,  will,  in  warm,  dry  weather,  take 
water  every  hour  with  advantage,  and  their  fre- 
quent fretfulness  and  rise  of  temperature  are 


THE  CARE  OF  CHILDREN 


213 


often  due  to  their  not  having  it.  In  teething, 
spoonfuls  of  water,  given  every  hour  or  oftener, 
cool  and  soothe  the  gums,  and  this,  with  larger, 
cooling  evaporation,  often  stops  the  fretting 
and  restlessness  so  universal  at  this  period. 

In  teething  and  other  disturbances  the  fever- 
ish condition  demands  more  water  to  meet  the 
extra  evaporation  from  skin  and  lungs  and  to 
keep  the  body  cool.  The  young  child  may  be 
parched  with  thirst,  but  be  unable  to  make 
known  its  wants.  It  is  well  to  always  test  this 
— that  is,  whenever  a child  is  uneasy  give  it  a 
few  teaspoonfuls  of  water,  and  if  this  is  at  all 
quieting,  immediately,  or  after  a few  minutes, 
give  more  as  often  and  as  long  as  it  is  accepted 
and  appears  useful.  If  the  water  is  reasonably 
pure  no  harm  can  come  if  not  enough  cold 
water  is  taken  at  one  time  to  produce  a chill  of 
the  internal  organs. 

Artificial  Feeding  of  Infants. — The  follow- 
ing formula,  by  a physician  of  high  standing, 
has  been  found  beneficial  in  numerous  cases 
where  everything  else  failed  to  produce  satis- 
factory results.  In  the  author’s  own  family,  it 
saved  the  life  of  an  infant  daughter  who  had 
been  given  up  by  an  old  practitioner,  but  who, 
it  seems,  was  dying  simply  from  lack  of  proper 
nourishment.  She  is  now  a rosy,  robust  child. 
The  virtue  of  this  formula  consists  in  the  fact 
that  it  most  nearly  corresponds  to  the  natural 
nourishment  from  a healthy  mother’s  breast. 
In  using  the  formula  care  should  be  taken  to 
use  only  absolutely  pure  water,  and  all  bottles 
and  vessels  should  be  scrupulously  clean.  The 
cream  and  milk  should  be  from  one  cow  only : 

Take  two  tablespoonfuls  of  cream,  two  table- 
spoonfuls of  lime  water,  one  tablespoonful  of 
good  milk,  three  tablespoonfuls  of  a solution  of 
sugar  of  milk  containing  eighteen  drams  to  one 
pint  of  pure  water. 

This  quantity  warmed  is  enough  for  once 
feeding  a child  of  four  months.  For  an  older 
child  add  one  teaspoonful  of  milk  to  the  mixture 
for  each  month  over  four.  For  a younger  child, 
diminish  the  quantity  of  milk  in  the  same  ratio. 

The  child  should  be  fed  every  two  hours  and 
a half  during  the  day  and  evening  and  as  little 
as  possible  at  night. 

If  the  child  be  constipated,  substitute  barley 
water  for  lime  water.  In  preparing  the  barley 
water  a porcelain-lined  kettle  should  be  em- 
ployed if  possible.  Use  the  best  pearl  barley, 
and  boil  to  a very  thin  gruel,  which  strain. 

Each  feeding  must,  of  course,  be  made  fresh, 
although  the  barley  water  and  the  sugar-of- 
milk  solution  may  be  made  in  quantities. 

Teething. — Young  children,  whilst  cutting 
their  first  set  of  teeth,  often  suffer  severe  con- 
stitutional disturbance.  At  first  there  is  rest- 


lessness and  peevishness,  with  slight  fever,  but 
not  unfrequently  these  are  followed  by  convul- 
sive fits,  as  they  are  commonly  called,  which 
are  caused  by  the  brain  becoming  irritated ; and 
sometimes  under  this  condition  the  child  is 
either  cut  off  suddenly,  or  the  foundation  of 
serious  mischief  to  the  brain  is  laid.  The  rem- 
edy, or  rather  the  safeguard  against  these 
frightful  consequences,  is  trifling,  safe,  and  al- 
most certain,  and  consists  merely  in  lancing  the 
gum  covering  the  tooth  which  is  making  its 
way  through.  When  teething  is  about  it  may 
be  known  by  the  spittle  constantly  driveling 
from  the  mouth  and  wetting  the  frock.  The 
child  has  its  fingers  often  in  its  mouth,  and  bites 
hard  any  substance  it  can  get  hold  of.  If  the 
gums  be  carefully  looked  at,  the  part  where  the 
tooth  is  pressing  up  is  swollen  and  redder  than 
usual;  and  if  the  finger  be  pressed  on  it  the 
child  shrinks  and  cries,  showing  that  the  gum 
is  tender.  When  these  symptoms  occur,  the 
gum  should  be  lanced,  and  sometimes  the  tooth 
comes  through  the  next  day,  if  near  the  surface; 
but  if  not  so  far  advanced  the  cut  heals  and  a 
scar  forms,  which  is  thought  by  some  objection- 
able as  rendering  the  passage  of  the  tooth  more 
difficult.  This,  however,  is  not  so,  for  the  scar 
will  give  way  much  more  easily  than  the  uncut 
gum.  If  the  tooth  does  not  come  through  after 
two  or  three  days,  the  lancing  may  be  repeated ; 
and  this  is  more  especially  needed  if  the  child 
be  very  fractious  and  seems  in  much  pain. 
Lancing  the  gums  is  further  advantageous  be- 
cause it  empties  the  inflamed  part  of  its  blood, 
and  so  relieves  the  pain  and  inflammation.  The 
relief  children  experience  in  the  course  of  two 
or  three  hours  from  the  operation  is  often  very 
remarkable,  as  they  almost  immediately  become 
lively  and  cheerful. 

Care  of  Children’s  Teeth. — The  close  con- 
nection between  the  malignant  form  of  sore 
throat,  so  common  among  little  children,  and 
decayed  teeth  has  already  attracted  the  atten- 
tion of  wise  physicians.  It  is  a too  common 
thing  for  mothers  to  allow  their  children  to 
grow  up  without  any  care  of  their  teeth,  under 
the  impression  that  the  first  teeth  are  only  tem- 
porary, and  it  is  natural  that  they  should  de- 
cay. It  is  now  known,  however,  that  these 
teeth,  if  allowed  to  decay,  become  the  habita- 
tion of  the  foulest  bacteria,  and  it  is  already 
conjectured  that  this  is  a frequent  cause  of 
diphtheria  and  kindred  diseases,  which  attack 
little  children  more  violently  than  they  do 
adults. 

It  is  the  greatest  mistake  to  allow  a child  to 
be  careless  about  its  teeth.  From  the  moment 
a child  is  born  its  mouth  should  be  washed  out 
daily  or  semi-daily  with  cold  water,  and  as  soon 


214 


THE  CARE  OF  CHILDREN 


as  teeth  appear  a soft  baby  brush  should  be 
used.  When  the  child  is  able  to  use  a brush 
for  himself  he  should  be  taught  to  brush  his 
teeth  at  the  back  as  well  as  the  front,  for  the 
foulest  secretions  of  tartar,  which  causes  the 
decay  of  the  teeth,  usually  find  a resting-place 
at  the  back  of  the  teeth. 

Any  spot  of  decay  in  a child’s  teeth  should 
be  promptly  attended  to,  cleaned  out  and  filled 
with  some  soft  cement  to  arrest  its  growth. 
There  is  probably  no  more  fruitful  cause  of  dis- 
ease of  the  throat  and  stomach  than  foul  teeth 
in  childhood.  Clear  cold  water  and  a brush  are 
all  that  a child  needs  for  his  teeth  regularly. 
Once  a week  the  teeth  should  be  scrubbed  out 
thoroughly  with  white  castile  soap  and  water, 
using  a brush.  The  soap  tends,  it  is  said,  to 
destroy  any  animalculse,  but  it  should  not  be 
used  oftener,  as  it  causes  the  enamel  to  turn 
yellow. 

To  Cure  a Cold. — It  is  wise  to  check  a cold 
at  the  outset,  and  not  allow  it  to  gain  too  much 
hold. 

A cold  in  the  head  may  sometimes  be  arrested 
in  its  first  stages  by  camphor,  but  this,  like  all 
other  drugs,  should  only  be  given  by  a physi- 
cian’s order. 

In  a feverish  cold,  aconite,  mixed  in  the  pro- 
portion of  half  a drop  of  the  medicine  to  a tea- 
spoonful of  water,  taken  by  the  child  every 
hour,  is  often  marvelously  efficacious;  but  this, 
too,  should  not  be  administered  unless  prescribed 
by  the  doctor,  as  it  is  said  to  be  very  dangerous 
to  some  constitutions. 

It  is  always  safe,  however,  to  fight  against  a 
cold  by  external  applications,  as  camphorated 
oil  rubbed  upon  the  throat  and  chest  and  be- 
tween the  shoulders— this  is  admirable  for  chil- 
dren; or  vaseline  similarly  applied. 

In  influenza  a little  relief  is  sometimes  ob- 
tained by  painting  the  inside  of  the  nostrils 
with  a camel’s-hair  brush  or  a tiny  swab  dipped 
in  melted  vaseline.  This  process  will  answer 
for  young  children,  but  older  persons  may  snuff 
up  the  vaseline. 

A mustard  foot  bath  is  often  helpful  in  the 
first  stages  of  a cold.  A good  handful  each  of 
mustard  and  coarse  salt  should  be  stirred  into 
the  water,  and  all  chills  must  be  avoided  after- 
wards. 

For  an  ordinary  sore  throat  the  outside  of  the 
throat  may  be  rubbed  at  night  with  wet  salt 
and  the  neck  then  bound  with  a narrow  strip  of 
flannel.  Rubbing  with  camphorated  oil  is  often 
beneficial  to  incipient  sore  throats. 

The  old-fashioned  pork  and  pepper  may  also 
be  used  for  this  trouble  in  children.  For  con- 
striction of  the  lungs  a mustard  plaster  should 
be  applied,  and  the  surface  of  this  should  be 


spread  with  sweet  oil  or  white  of  an  egg  to 
prevent  blistering  the  skin. 

A hot  bath  is  valuable  in  the  first  stages  of 
congestion  of  the  lungs,  as  it  is  also  in  infantile 
convulsions  and  in  sudden  brain  trouble.  In 
the  last-named  attack  ice  should  be  applied  to 
the  head  and  a hot  water  bag  to  the  feet. 

The  Function  of  the  Tonsils. — Many  a 
mother  who  has  found  in  the  tonsils  of  her  chil- 
dren the  seat  of  frequent  trouble  has  wondered 
for  what  purpose  these  sacs  of  sensitive  blood 
vessels  are  included  in  the  anatomy  of  the 
throat.  Late  researches  by  Dr.  Lovell  Gullard 
have  developed  some  interesting  facts  about 
them,  which  ought  to  change  opinion  from  skep- 
tical curiosity  to  grateful  welcome. 

The  tonsils  are,  it  seems,  glands  in  which  the 
white  blood  corpuscles  are  developed.  Now, 
the  white  blood  corpuscles  are  the  natural  ene- 
my of  malignant  microbes  and  bacteria,  attack- 
ing them  wherever  encountered  and  always  com- 
ing off  victorious. 

It  will  be  seen,  therefore,  that  a workshop 
for  the  manufacture  of  white  corpuscles  is  a 
valuable  plant,  and  its  location  just  at  the  junc- 
tion of  the  mouth  and  nasal  passage,  two 
sources  of  disease-germ  supply,  is  only  another 
evidence  of  the  admirable  economy  of  nature. 

While  the  larger  portion  of  the  white  cor- 
puscles created  by  the  tonsils  pass  right  on  into 
the  circulation,  patrolling  and  protecting  the 
entire  blood  system,  many  more  remain  on  the 
tonsil  surfaces  to  catch  the  insidious  bacillus  at 
the  very  threshold  as  he  has  stolen  through  the 
mouth  or  slipped  in  by  way  of  the  nostrils.  By 
the  time  the  invading  germ  has  passed  the 
tonsil  quarantine  it  is  harmless,  and  thus, 
equally  with  the  blood,  are  the  throat,  stomach 
and  lungs  protected. 

Cholera  Infantum. — This  disease  is  caused 
generally  by  bad  milk.  Milk  must  therefore 
be  kept  fresh,  and  this  can  be  done  as  follows : 
As  soon  as  the  milk  comes  put  it  in  a glass 
bottle;  put  the  bottle  in  a kettle  with  a block  of 
wood  under  it  to  prevent  the  bottom  coming  in 
contact  with  the  kettle;  put  water  enough  in 
the  kettle  to  come  half  way  up  the  side  of 
the  bottle;  heat  the  water  as  hot  as  possible 
without  boiling;  then  take  the  kettle  from  the 
fire  and  cork  the  bottle;  let  the  bottle  remain  in 
the  kettle  for  half  an  hour;  then  put  the  bottle 
in  a cool  place.  This  makes  the  milk  safe 
without  boiling.  If  possible  use  a rubber  stop- 
ple instead  of  cork.  The  bottle  and  stopple 
must  be  cleansed  every  day  with  boiling  water. 

A Warning. — Cuffing  the  ears  of  children  is 
a wicked  and  dangerous  practice.  The  con- 
cussion of  the  air  in  the  ear  passage  is  extremely 
likely  to  fracture  the  tympanum  of  the  ear  and 


Contagious  diseased 


215 


thus  render  the  child  permanently  deaf.  Hard- 
ness of  hearing  arising  from  cold,  catarrh  and 
other  afflictions  may  be  alleviated  and  often 
cured,  but  when  the  drum  of  the  ear  is  ruptured 
nothing  whatever  can  be  done.  There  are 
many  permanently  deaf  persons  whose  affliction 
has  been  brought  on  by  boxing  the  ears,  and 
the  practice  should  be  carefully  avoided  by 
parents  and  teachers.  There  are  many  ways  of 
proper  punishment  without  embittering  a whole 
life. 

Children  Need  Sleep.  — Children,  until 
they  are  12  or  13  years  old,  should  have  at 
least  10  hours  sleep,  11  is  better;  until  18  or  19, 
9 hours  is  none  to  much.  In  this  country  chil- 
dren inherit  nervous  temperaments.  No  hy- 
gienic measure  soothes,  quiets  and  strengthens 
the  nerves  like  plenty  of  sleep.  Children  should 
never  be  awakened  in  the  morning.  Yet  the 
demands  of  the  household  convenience  and  the 
claims  of  school  make  it  necessary  that  they 
should  be  out  of  bed  at  a certain  hour,  usually 
not  later  than  seven.  To  make  this  possible, 
and  give  them  their  fair  share  of  sleep  so  that 
they  will  be  ready  to  waken  of  their  own 
accord,  they  must  be  in  bed  between  8 and  10, 
according  to  their  ages.  If  bedtime  is  made 
pleasant  to  them,  as  a mother  love  can  make  it, 
with  a story,  a little  talk  over  the  events  of  the 
day,  with  loving  words  and  ministrations,  the 
hardship  of  banishment  to  bed  will  be  robbed 
of  its  bitterness. 

A Hint  lor  Mothers.  — Mothers,  whose 
babies  toe  in,  rub  (at  least  twice  a day)  the 
outer  side  of  the  little  legs  with  a firm  stroke 
upward.  You  can  do  it  regularly  when  putting 
baby  to  bed  and  at  such  other  times  as  may  be 
convenient.  When  the  little  one  climbs  into 
your  lap  for  a “ cuddle  ” or  a story  is  a good 
time.  Hold  the  little  foot  sometimes  in  your 
hand  in  a correct  position.  Recollect,  do  not 
rub  down  and  not  the  inner  side  of  the  leg. 
The  object  is  to  nourish  and  strengthen  the 


outer  muscles,  which  are  proportionately  weak. 
Begin  below  the  ankle  and  rub  to  the  knee 
slowly  and  quietly,  but  not  too  lightly.  The 
treatment,  faithfully  persevered  in,  it  will  soon 
correct  the  trouble. 

Infant’s  Syrup. — The  syrup  is  made  thus: 
One  pound  best  box  raisins,  half  an  ounce  of 
anise-seed,  two  sticks  licorice;  split  the  raisins, 
pound  the  anise-seed,  and  cut  the  licorice  fine ; add 
to  it  three  quarts  of  rain  water,  and  boil  down 
to  two  quarts.  Feed  three  or  four  times  a day, 
as  much  as  the  child  will  willingly  drink.  The 
raisins  are  to  strengthen,  the  anise  is  to  expel 
the  wind,  and  the  licorice  as  a physic. 

Ointment  for  Scurf  in  the  Heads  of  In- 
fants.— Lard,  two  ounces;  sulphuric  acid, 
diluted,  two  drachms;  rub  them  together,  and 
anoint  the  head  once  a day. 

Remedy  for  Worms. — Bruise  J oz.  of  Caro- 
lina pink-root,  \ oz.  of  senna  leaf,  \ oz.  of  man- 
na, and  |r  oz.  of  American  worm-seed.  Pour  on 
1 pt.  of  boiling  water,  and  steep  without  boiling. 
Add  half  as  much  milk  and  sweeten  well.  To  a 
child  5 years  old  give  1 gill  3 times  a day,  be- 
fore meals. 

Croup  Remedy. — In  an  attack  of  croup,  be- 
fore a physician  can  arrive,  no  time  should  be 
lost  in  waiting.  An  emetic  is  the  first  thing  to 
be  given,  and  nothing  is  better  than  a teaspoon- 
ful of  the  wine  or  syrup  of  ipecac,  either  clear 
or  diluted  in  a little  water.  Repeat  in  fifteen  or 
twenty  minutes,  if  necessary.  But  sometimes 
there  is  no  ipecac  in  the  house ; in  such  a case 
give  a teaspoonful  of  powdered  alum  in  honey 
or  syrup.  Keep  the  air  in  the  room  continually 
moistened  by  steam ; the  vapor  of  unslaked  lime 
is  excellent.  Keep  the  temperature  of  the  room 
as  high  as  eighty  degrees,  and  avoid  draughts. 

Whooping  Cough  Cure. — The  juice  of  1 
lemon,  1 tablespoonful  of  sweet  oil,  2 oz.  loaf 
sugar,  white  of  1 egg,  1 teaspoonful  paregoric. 
Beat  together  in  a bowl  and  give  a teaspoonful 
after  coughing. 


(ag  Contagious  Diseases  ^ 


SCARLET  FEVER,  a contagious  disease  pro- 
ducing a large  annual  mortality,  is  produced 
by  a specific  poison  which  emanates  from 
the  person  of  the  patient,  and  can  be  caused  by  no 
other  means,  and  this  poison  is  remarkable  for 
the  tenacity  with  which  it  affixes  itself  to  objects 
which,  if  portable,  may  convey  it  long  distances, 
and  for  its  tenacity  of  life,  which  renders  it.  dif- 
ficult to  destroy.  Diphtheria,  also  a contagious 
disease,  and  largely  fatal,  may  also  arise  from 
other  causes  than  contagion,  notably  from  fer- 


menting filth,  and  requires  not  only  isolation, 
but  cleanliness  for  its  extinction.  Typhoid 
fever  and  Asiatic  cholera,  while  not  directly 
communicable  from  person  to  person,  are 
spread  by  the  dejecta  of  their  victims,  which, 
contaminate  the  water  supply,  and  thus  an  ef- 
ficient disinfection  of  these  dejecta  is  a very  de- 
sirable thing  to  accomplish. 

The  following  points  will  help  to  determine 
the  nature  of  a suspicious  illness: 


216 


CONTAGIOUS  DISEASES 


Chicken-Pox — Small  rose  pimples,  changing 
to  vesicles,  appear  the  second  day  of  fever  or 
after  24  hours’  illness;  scabs  form  about  the 
fourth  day  of  fever;  duration,  6 or  7 days. 

Erysipelas — Diffuse  redness  and  swelling 
second  or  third  day  of  illness. 

Measles — Small  red  dots  like  flea  bites, 
fourth  day  of  fever  or  after  72  hours’  illness; 
rash  fades  on  seventh  day;  duration,  6 to  10 
days. 

Scarlet  Fever — Bright  scarlet,  diffused, 
second  day  of  fever  or  after  24  hours’  illness. 
Bash  fades  on  fifth  day;  duration,  8 to  10  days. 

Small-Pox — Small  red  pimples,  changing  to 
vesicles,  then  pustules,  third  day  of  fever  or 
after  48  hours’  illness ; scabs  form  ninth  or  tenth 
day,  fall  off  about  fourteenth  day;  duration,  2 
to  3 weeks. 

Typhoid  Fever — Bose-colored  spots,  scat- 
tered, appear  eleventh  to  fourteenth  day,  accom- 
panied by  diarrhoea;  duration,  22  to  30  days. 

It  will  often  relieve  a mother’s  anxiety  to 
know  how  long  there  is  danger  of  infection  after 
a child  has  been  exposed  to  a contagious  disease. 
The  following  table  gives  the  information  con- 
cerning the  more  important  diseases : 


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Valuable  Adoice  on  Cholera. — The  follow- 
ing plain  thesis  on  cholera  was  recently  pre- 
pared by  Dr.  Heine  Marks  of  St.  Louis,  at  the 
request  of  the  Mayor: 

Asiatic  cholera  is  caused  by  Koch’s  cholera 
germs.  Begarding  this  germ  the  following  is 
true:  First,  its  best  soil  is  in  the  intestines  of 

man ; second,  thrives  best  at  a temperature  be- 
tween 86  and  104  degrees  Fahrenheit;  third, 
prospers  best  in  an  alkaline  solution,  but  may 
sustain  itself  for  months  in  neutral  solution; 
fourth,  requires  moisture  for  its  sustenance; 
fifth,  is  not  transmissible  to  lower  animals  in 
epidemic  form;  sixth,  above  156  degrees  Fah- 
renheit it  is  killed  with  a certainty  in  short 
time;  seventh,  chemical  agents,  especially  min- 
eral acids,  kill  it;  eighth,  gastric  juice  (the 
acids  of)  destroys  it  absolutely;  ninth,  drying 
at  temperature  over  150  Fahrenheit  kills  it  in  a 
short  time,  sometimes  in  a few  hours;  tenth, 
petrescent  fluids  kill  it;  eleventh,  enters  the 
body  only  by  way  of  digestion,  in  food  and 
drink;  twelfth,  leaves  the  body  by  the  fecal 
discharges;  thirteenth,  is  found  in  the  vomit 
only  when  intestinal  contents  have  entered  the 
stomach  before  the  vomit. 

Milk. — In  warm  milk  it  grows  and  thrives 
with  rapidity.  Boiling  the  milk  kills  the  germ. 
It  grows  rapidly  in  milk  which  has  been  previ- 
ously boiled  and  allowed  to  stand,  hence  the 
milk  should  be  boiled  immediately  before  each 
meal. 

Water. — In  ordinary  drinking-water  it  usually 
soon  dies  from  the  presence  of  other  bacteria, 
acids,  etc.,  but  in  exceptional  cases  it  has  sus- 
tained itself  for  a long  time  in  such  water.  In 
water  which  has  been  boiled  it  sustains  itself 
for  a long  time ; sometimes  for  months. 

Food. — Many  articles  of  food  are  favorable 
soil  for  it,  and  any  article,  food,  furniture  or 
otherwise,  under  proper  circumstances,  may 
carry  the  germ  to  non-infected  persons.  Flies, 
cockroaches,  mice,  rats,  mosquitoes,  bedbugs, 
etc.,  after  feasting  on  or  being  about  infected 
material,  carry  the  germs  that  have  attached 
themselves  to  the  insects,  etc.,  and  transmit 
some  to  food  supplies  by  feeding  on  the  food  or 
passing  over  it. 

Prevention  of  Disease. — Bender  free  from 
cholera  germs  all  food  immediately  before  it  is 
taken  into  the  stomach  by  subjecting  it  to  cook- 
ing. Live  on  such  articles  of  food  which  digest 
completely  and  most  easily  in  the  stomach. 
Avoid  eating  shortly  before  retiring.  Keep  the 
stomach  acid  by  taking  diluted  muriatic  acid 
after  meals  and  drinking  a sulphuric  acid 
lemonade  during  the  day.  Avoid  overwork, 
exhaustion,  excessive  loss  of  sleep,  etc.  Disin- 
fect the  hands  before  meals. 


CONTAGIOUS  DISEASES 


217 


Discharges. — From  the  dischargee,  and  some- 
times the  vomit,  all  infection  takes  place,  hence 
they  should  be  immediately  and  thoroughly 
disinfected.  The  soiled  linen  should  immedi- 
ately be  immersed  in  bichloride  of  mercury 
solution,  10  grains  of  bichloride  to  a quart  of 
water.  The  patient  should  be  bathed  with  a 
mild  bichloride  of  mercury  solution  — two 
grains  to  a quart  of  water — after  discharges 
from  the  bowels  or  vomit.  The  discharges  from 
the  patient  should  immediately  be  disinfected 
with  bichloride  of  mercury  and  potassium  per- 
manganate, 30  grains  to  a quart  of  water. 

In  the  city,  where  lead  pipes  are  used  for 
drainage,  bichloride  of  mercury  will  have  to  be 
dispensed  with  in  disinfecting  the  discharges, 
because  the  bichloride  corrodes  the  pipe.  The 
most  effective  disinfectant  for  the  discharges  is 
chloride  of  lime. 

Nurses. — Attendants  on  cholera  patients 
should  not  wash  their  faces  in  water  that  is  not 
free  from  cholera  germs,  and  should  disinfect 
their  hands  before  washing  their  faces.  They 
should  avoid  putting  anything  in  their  mouths 
except  properly  prepared  foods.  When  their 
garments  become  soiled  with  cholerac  discharges 
or  vomits  they  should  be  treated  immediately 
like  the  soiled  linen. 

The  Sick-Room. — Beds  should  be  cleansed 
with  bichloride  solution,  15  grains  to  a quart 
of  water;  or  carbolic  acid,  one-half  pint  of  car- 
bolic acid  to  a quart  of  water.  The  sick-cham- 
ber should  be  kept  free  from  all  flies,  roaches, 
mice,  rats,  etc.,  and  perfectly  dry.  After  the 
patient  has  recovered  or  has  died,  the  room 
should  be  fumigated;  the  floor  and  immovable 
furniture  and  such  furniture  as  will  permit 
should  be  washed  with  15  grains  of  bichloride 
of  mercury  solution  to  a quart  of  water.  Such 
furniture  as  will  not  bear  the  bichloride  should 
be  disinfected  with  carbolic  acid,  one-half  pint 
to  a quart  of  water.  All  linen  and  clothing 
should  be  boiled  or  disinfected. 

Disinfectants. — Heat  is  the  best  disinfectant 
and  should  be  employed  wherever  it  is  possible. 
Chloride  of  lime  is  the  best  disinfectant  for  foul 
places,  streets,  yards,  closets,  etc.  All  mud 
holes  and  dump  spots  should  be  dried  and  dis- 
infected. Sidewalks  and  streets  should  not  be 
watered  in  time  of  epidemic.  All  foul  material 
should  be  removed. 

Disinfection  of  Food. — All  the  food,  knives, 
forks,  dishes,  etc.,  can  readily  be  disinfected 
shortly  before  meals  by  dry  heat  or  boiling 
water.  All  food  should  be  cleansed  well  before 
cooking. 

Pitting  in  Smallpox. — The  following  is  a 
simple  process  that  has  been  adopted  most  suc- 
cessfully, not  only  in  cases  of  smallpox,  in  which 


it  completely  prevented  pitting,  but  in  all  erup- 
tive diseases  generally,  such  as  measles,  scarla- 
tina, nettlerash,  chickenpox,  etc.,  relieving  the 
itching,  tinglirig  and  irritation  of  those  com- 
plaints, and  thereby  affording  great  relief,  es- 
pecially in  the  case  of  children.  It  consists  in 
smearing  the  whole  surface  of  the  body,  after 
the  eruption  is' fairly  out,  with  bacon  fat;  and 
the  simplest  way  of  employing  it  is  to  boil 
thoroughly  a small  piece  of  bacon  with  the 
skin  on,  and  when  cold  to  cut  off  the  skin  with 
the  fat  adhering  to  it,  which  is  to  be  scored 
crosswise  with  a knife,  and  then  gently  rubbed 
over  the  surface  once,  twice  or  thrice  a day,  ac- 
cording to  the  extent  of  the  eruption  and  the  re- 
currence of  itching  and  irritation.  Another  plan, 
practiced  by  Dr.  Allshorn,  of  Edinburgh,  is  to 
mix  three  parts  of  oil  with  one  of  white  wax,  by 
heat,  and  while  warm  and  fluid  to  paint  over  the 
face  and  neck  with  a camel-hair  brush.  As  this 
cools  and  hardens  it  forms  a mask,  which  effectu- 
ally excludes  the  air,  and  prevents  pitting.  It  is 
said  that  if  light  is  admitted  into  the  patient’s 
room  through  yellow  blinds,  so  that  the  red  and 
blue  rays  of  the  sun  are  excluded,  pitting  will 
be  prevented. 

Protection  Against  Bacteria. — It  is  for- 
tunate that  only  few  bacteria  are  disease-pro- 
ducing; the  great  majority  of  them  are  harm- 
less and  beneficent  objects  in  nature.  They  are 
the  principal  agents  of  oxidation  of  organic 
matter,  and  it  is  to  them  that  we  owe  the  phe- 
n omena  of  fermentation  and  decay.  They  are  the 
common  scavengers  of  the  earth.  Were  it  it  not 
for  their  constant  and  beneficent  work  the 
world  would  soon  be  choked  up  with  decaying 
animal  and  vegetable  matter,  and  all  the  higher 
orders  of  life  would  perish. 

But  the  infectious  bacteria  have  the  power  of 
elaborating  nitrogenous  poisons,  known  as 
ptomaines,  and  the  question  whether  zymotic 
diseases  are  produced  by  bacteria  themselves 
or  by  these  ptomaines  can  not,  in  our  present 
imperfect  state  of  knowledge,  be  answered  with 
certainty.  In  some  cases,  however,  the  disease 
seems  to  come  from  organic  poison.  Thus 
tyrotoxicon,  which  is  the  alkaloid  produced 
by  bacteria  in  the  fermentation  of  milk,  pro- 
duces a complexus  of  symptoms  in  the  human 
system  resembling  those  of  cholera  infantum, 
so  it  is  very  probable  that  tyrotoxicon  is  the 
chemical  irritant  producing  the  disease.  What 
is  true  of  cholera  infantum  is  perhaps  also  true 
of  typoid  fever  and  other  filth  diseases,  but  not 
at  the  same  stage  of  life. 

All  bacteria  feast  upon  organic  matter,  and 
develop  in  great  numbers  in  fermenting  solu- 
tions of  it.  Their  number  is  generally  approxi- 
mately proportional  to  the  amount  of  impurity, 
and  therefore  may  represent  the  relative  danger 


ACCIDENTS  AND  EMERGENCIES 


218 

of  potable  waters.  A water  that  contains  a large 
number  of  them  should  not  be  used  for  drink- 
ing without  first  being  boiled.  By  boiling 
polluted  water  for  half  an  hour  all  the  infectious 
(but  not  the  harmless)  bafcteria  in  it  will  be 
destroyed.  If  it  is  then  filtered  to  remove  the 
vegetable  substances,  and  aerated  to  render  it 
potable,  such  water  can  be  used  with  perfect 
safety  for  drinking.  Since  the  infectious  bac- 


teria are  the  agents  of  all  filth  diseases,  it  should 
be  the  aim  in  all  sanitary  analysis  of  water  to 
determine  whether  they  have  actual  existence 
in  the  water,  or,  what  answers  the  same  purpose, 
to  determine  the  conditions  favorable  for  their 
development.  Whenever  a chemical  analysis 
reveals  the  presence  of  sewage  in  a water  its 
use  should  be  discontinued  for  drinking,  without 
an  expensive  bacteriological  examination. 


Accidents  and 

— i — <>-  » t- — 


Emergencies  fee*. 


/F  an  artery  is  cut , red  blood  spurts.  Com- 
press it  above  the  wound.  If  a vein  is 
cut , dark  blood  floivs.  Compress  it  below  and 
above. 

If  choked,  go  upon  all  fours  and  cough. 

For  slight  bums , dip  the  part  in  cold  water; 
if  the  skin  is  destroyed , cover  with  varnish  or 
linseed  oil. 

For  apoplexy , raise  the  head  and  body;  for 
fainting , lay  the  person  flat. 

Send  for  a physician  when  a serious  acci- 
dent of  any  kind  occurs,  but  treat  as  directed 
until  he  arrives. 

Scalds  and  Burns. — The  following  facts  can- 
not be  too  firmly  impressed  on  the  mind  of  the 
reader:  that  in  either  of  these  accidents  the 
first,  best,  and  often  the  only  remedies  required 
are  sheets  of  wadding,  fine  wool,  or  carded  cot- 
ton, and  in  the  default  of  these,  violet  powder, 
flour,  magnesia,  or  chalk.  The  object  for  which 
these  several  articles  are  employed  is  the  same 
in  each  instance;  namely,  to  exclude  the  air 
from  the  injured  part;  for  if  the  air  can  be 
effectually  shut  oat  from  the  raw  surface,  and 
care  is  taken  not  to  expose  the  tender  part  till 
the  new  cuticle  is  formed,  the  cure  may  be 
safely  left  to  nature.  The  moment  a person  is 
called  to  a case  of  scald  or  burn,  he  should  cover 
the  part  with  a sheet,  or  a portion  of  a sheet,  of 
wadding,  taking  care  not  to  break  any  blister 
that  may  have  formed,  or  stay  to  remove  any 
burnt  clothes  that  may  adhere  to  the  snrface, 
but  as  quickly  as  possible  envelop  every  part  of 
the  injury  from  all  access  of  the  air,  laying  one 
or  two  more  pieces  of  wadding  on  the  first,  so 
as  effectually  to  guard  the  burn  or  scald  from 
the  irritation  of  the  atmosphere;  and  if  the 
article  used  is  wool  or  cotton,  the  same  precau- 
tion, of  adding  more  material  where  the  surface 
is  thinly  covered,  must  be  adopted;  a light 
bandage  finally  securing  all  in  their  places. 
Any  of  the  popular  remedies  recommended  be- 
low may  be  employed  when  neither  wool,  cot- 


ton nor  wadding  are  to  be  procured,  it  being 
always  remembered  that  that  article  which  will 
best  exclude  the  air  from  a burn  or  scald  is  the 
best,  quickest  and  least  painful  mode  of  treat- 
ment. And  in  this  respect  nothing  has  sur- 
passed cotton  loose  or  attached  to  paper  as  in 
wadding. 

If  the  skin  is  much  injured  in  burns, 
spread  some  linen  pretty  thickly  with  chalk 
ointment,  and  lay  over  the  part,  and  give  the 
patient  some  brandy  and  water  if  much  ex- 
hausted; then  send  for  a medical  man.  If  not 
much  injured,  and  very  painful,  use  the  same 
ointment,  or  apply  carded  cotton  dipped  in 
lime  water  and  linseed  oil.  If  you  please,  you 
may  lay  cloths  dipped  in  ether  over  the  parts, 
or  cold  lotions.  Treat  scalds  in  same  manner, 
or  cover  with  scraped  raw  potato ; but  the  chalk 
ointment  is  the  best.  In  the  absence  of  all 
these,  cover  the  injured  part  with  molasses,  and 
dust  over  it  plenty  of  flour. 

Body  in  Flames. — Lay  the  person  down  on 
the  floor  of  the  room,  and  throw  the  table  cloth, 
rug  or  other  large  cloth  over  him,  and  roll  him 
on  the  floor. 

Dirt  in  the  Eye. — Place  your  forefinger 
upon  the  cheek-bone,  having  the  patient  before 
you;  then  slightly  bend  the  finger;  this  will 
draw  down  the  lower  lid  of  the  eye,  and  you 
will  probably  be  able  to  remove  the  dirt ; but  if 
this  will  not  enable  you  to  get  at  it,  repeat  this 
operation  while  you  have  a netting-needle  or 
bodkin  placed  over  the  eyelid ; this  will  turn  it 
inside  out,  and  enable  you  to  remove  the  sand, 
or  eyelash,  etc.,  with  the  corner  of  a fine  silk 
handkerchief.  As  soon  as  the  substance  is  re- 
moved, bathe  the  eye  with  cold  water,  and  ex- 
clude the  light  for  a day.  If  the  inflammation 
is  severe,  let  the  patient  use  a refrigerant 
lotion. 

Lime  in  the  Eye. — Syringe  it  well  with  warm 
vinegar  and  water  in  the  proportion  of  one 
ounce  of  vinegar  to  eight  ounces  of  water;  ex- 
clude light. 


ACCIDENTS  AND  EMERGENCIES 


219 


Iron  or  Stool  Spieulso  in  the  Eye. — These 
occur  while  turning  iron  or  steel  in  a lathe,  and 
are  best  remedied  by  doubling  back  the  upper 
or  lower  eyelid,  according  to  the  situation  of  the 
substance,  and,  with  the  flat  edge  of  a silver 
probe,  taking  up  the  metallic  particle,  using  a 
lotion  made  by  dissolving  six  grains  of  sugar  of 
lead  and  the  same  of  white  vitriol  in  six  ounces 
of  water,  and  bathing  the  eye  three  times  a day 
until  the  inflammation  subsides.  Another  plan  is 
— Drop  a solution  of  sulphate  of  copper  (from 
one  to  three  grains  of  the  salt  to  one  ounce  of 
water)  into  the  eye,  or  keep  the  eye  open  in  a 
wineglassful  of  solution.  Bathe  with  cold  lotion, 
and  exclude  light  to  keep  down  inflammation. 

Dislocated  Thumb. — This  is  frequently  pro- 
duced by  a fall.  Make  a clove  hitch,  by  pass- 
ing two  loops  of  cord  over  the  thumb,  placing  a 
piece  of  rag  under  the  cord  to  prevent  it  cutting 
the  thumb;  then  pull  in  the  same  line  as  the 
thumb.  Afterwards  apply  a cold  lotion. 

Cuts  and  Wounds. — In  all  recent  wounds* 
the  first  consideration  is  to  remove  foreign 
bodies,  such  as  pieces  of  glass,  splinters  of  wood, 
pieces  of  stone,  earth  or  any  other  substance 
that  may  have  been  introduced  by  the  violence 
of  the  act  which  caused  the  wound. 

Where  there  is  much  loss  of  blood,  an  attempt 
should  be  made  to  stop  it  with  dry  lint,  and 
compression  above  the  part  wounded,  if  the 
blood  be  of  a florid  color;  and  below,  if  of  a 
dark  color.  *In  proportion  to  the  importance 
of  the  part  wounded  will  be  the  degree  of  the 
discharge  of  blood,  and  the  subsequent  ten- 
dency to  inflammation  and  its  consequences. 

Clean  cut  wounds,  whether  deep  or  superficial 
and  likely  to  heal  by  the  first  intention,  should 
always  be  washed  or  cleaned,  and  at  once  evenly 
and  smoothly  closed  by  bringing  both  edges 
close  together,  and  securing  them  in  that  posi- 
tion by  adhesive  plaster.  Cut  thin  strips  of 
sticking-plaster,  and  bring  the  parts  together; 
or,  if  large  and  deep,  cut  two  broad  pieces,  so  as 
to  look  like  the  teeth  of  a comb,  and  place  one 
on  each  side  of  the  wound,  which  must  be 
cleaned  previously.  The  pieces  must  be  arranged 
so  that  they  shall  interlace  one  another;  then, 
by  laying  hold  of  the  pieces  on  the  right  side 
with  one  hand,  and  those  on  the  other  side  with 
the  other  hand,  and  pulling  them  from  one 
another,  the  edges  of  the  wound  are  brought 
together  without  any  difficulty. 

Ordinary  Cuts  are  dressed  by  thin  strips, 
applied  by  pressing  down  the  plaster  on  one 
side  of  the  wound,  and  keeping  it  there  and 
pulling  in  the  opposite  direction,  then  suddenly 
depressing  the  hand  when  the  edges  of  the 
wound  are  brought  together. 


Contusions  are  best  healed  by  laying  apiece 
of  folded  lint,  well  wetted  with  extract  of  lead, 
or  boracic  acid,  on  the  part,  and,  if  there  is  much 
pain,  placing  a hot  bran  poultice  over  the  dress- 
ing, repeating  both,  if  necessary,  every  two 
hours.  When  the  injuries  are  very  severe,  lay 
a cloth  over  the  part,  and  suspend  a basin  over 
it  filled  with  cold  lotion.  Put  a piece  of  cotton 
into  the  basin,  so  that  it  shall  allow  the  lotion 
to  drop  on  the  cloth,  and  thus  keep  it  always 
wet. 

Hemorrhage,  when  caused  by  an  artery 
being  divided  or  torn,  may  be  known  by  the 
blood  issuing  out  of  the  wound  in  leaps  or  jerks, 
ahd  being  of  a bright  scarlet  color.  If  a vein  is 
inj  ured  the  blood  is  darker,  and  flows  continu- 
ously. To  arrest  the  latter,  apply  pressure  by 
means  of  a compress  and  bandage.  To  arrest 
arterial  bleeding,  get  a piece  of  wood  (part  of  a 
broom  handle  will  do),  and  tie  a piece  of  tape 
to  one  end  of  it;  then  tie  a piece  of  tape  loosely 
over  the  arm,  and  pass  the  other  end  of  the 
wood  under  it;  twist  the  stick  round  and  round 
until  the  tape  compresses  the  arm  sufficiently 
to  arrest  the  bleeding,  and  then  confine  the 
other  end  by  tying  the  string  around  the 
arm.  A compress  made  by  enfolding  a 50-cent 
piece  in  several  folds  of  lint  or  linen  should, 
however,  be  first  placed  under  the  tape  and  over 
the  artery.  If  the  bleeding  is  very  obstinate, 
and  it  occurs  in  the  arm , place  a cork  under- 
neath the  string,  on  the  inside  of  the  fleshy 
part,  where  the  artery  may  be  felt  beating  by 
any  one;  if  in  the  leg , place  a cork  in  the 
direction  of  a line  drawn  from  the  inner  part  of 
the  knee  towards  the  outer  part  of  the  groin. 
It  is  an  excellent  thing  to  accustom  yourself  to 
find  out  the  position  of  these  arteries,  or,  indeed, 
any  that  are  superficial,  and  to  explain  to  every 
person  in  your  house  where  they  are,  and  how 
to  stop  bleeding.  If  a stick  cannot  be  got  take 
a handkerchief,  make  a cord  bandage  of  it,  and 
tie  a knot  in  the  middle;  the  knot  acts  as  a 
compress,  and  should  be  placed  over  the  artery, 
while  the  two  ends  are  to  be  tied  arouud  the 
thumb.  Observe  always  to  place  the  ligature 
between  the  wound  and  the  heart.  Putting 
your  finger  into  a bleeding  wound,  and  making 
pressure  until  a surgeon  arrives,  will  generally 
stop  violent  bleeding. 

Violent  Shocks  will  sometimes  stun  a per- 
son, and  he  will  remain  unconscious.  Untie 
strings,  collars,  etc.;  loosen  anything  that  is 
tight  and  interferes  with  the  breathing;  raise 
the  head;  see  if  there  is  bleeding  from  any  part; 
apply  smelling-salts  to  the  nose,  and  hot  bottles 
to  the  feet. 

In  Concussion,  the  surface  of  the  body  is 
cold  and  pale,  and  the  pulse  weak  and  small, 


220 


ACCIDENTS  AND  EMERGENCIES 


the  breathing  slow  and  gentle , and  the  pupil  of 
the  eye  generally  contracted  or  small.  You  can 
get  an  answer  by  speaking  loud,  so  as  to  arouse 
the  patient.  Give  a little  brandy  and  water, 
keep  the  place  quiet,  apply  warmth,  and  do  not 
raise  the  head  too  high,  if  you  tickle  the  feet 
the  patient  feels  it. 

In  Compression  of  the  Brain  from  any 
cause,  such  as  apoplexy,  or  a piece  of  fractured 
bone  pressing  on  it,  there  is  loss  of  sensation. 
If  you  tickle  the  feet  of  the  injured  person  he 
does  not  feel  it.  You  cannot  arouse  him  so  as 
to  get  an  answer.  The  pulse  is  slow  and 
labored;  the  breathing  deep,  labored  and  snort- 
ing; the  pupil  enlarged.  Raise  the  head, 
loosen  strings  or  tight  things,  and  send  for  a 
surgeon.  If  one  cannot  be  got  at  once,  apply 
mustard  poultices  to  the  feet  and  thighs,  leeches 
to  the  temples,  and  hot  water  to  the  feet. 

Choking. — When  a person  has  a fish  bone  in 
the  throat,  insert  the  forefinger,  press  upon  the 
root  of  the  tongue,  so  as  to  induce  vomiting;  if 
this  does  not  do,  let  him  swallow  a large  piece 
of  potato  or  soft  bread ; and  if  these  fail,  give  a 
mustard  emetic.  A piece  of  food  lodged  in  the 
throat  may  sometimes  be  pushed  down  with 
the  finger,  or  removed  with  a hair-pin  quickly 
straightened  and  hooked  at  the  end,  or  by  two 
or  three  vigorous  blows  on  the  back  between 
the  shoulders. 

Fainting,  Hysterics,  Etc. — Loosen  the 
garments,  bathe  the  temples  with  water  or  eau- 
de-cologne;  open  the  window,  admit  plenty  of 
fresh  air,  dash  cold  water  on  the  face,  apply  hot 
bricks  to  the  feet,  and  avoid  bustle  and  exces- 
sive sympathy. 

Drotoning. — Attend  the  following  essential 
rules:  1.  Lose  no  time.  2.  Handle  the  body 

gently.  3.  Carry  the  body  face  downwards, 
with  the  head  gently  raised,  and  never  hold  it 
up  by  the  feet.  4.  Send  for  medical  assistance 
immediately,  and  in  the  meantime  act  as  fol- 
lows: 5.  Strip  the  body;  rub  it  dry,  then 

wrap  it  in  hot  blankets,  and  place  it  in  a warm 
bed  in  a warm  room.  6.  Cleanse  away  the 
froth  and  mucus  from  the  nose  and  mouth. 
7.  Apply  warm  bricks,  bottles,  bags  of  sand, 
etc.,  to  the  armpits,  between  the  thighs,  and  to 
the  soles  of  the  feet.  8.  Rub  the  surface  of  the 
body  with  the  hands  inclosed  in  warm,  dry 
worsted  socks.  9.  If  possible,  put  the  body 
into  a warm  bath.  10.  To  restore  breathing, 
put  the  pipe  of  a common  bellows  into  one  nos- 
tril, carefully  closing  the  other  and  the  mouth, 
at  the  same  time  drawing  downwards,  and 
pushing  gently  backwards  the  upper  part  of 
the  windpipe,  to  allow  a more  free  admission  of 
air;  blow  the  bellows  gently,  in  order  to  inflate 
the  lungs,  till  the  breast  be  raised  a little;  then 


set  the  mouth  and  nostrils  free,  and  press  gently 
on  the  chest ; repeat  this  until  signs  of  life  ap- 
pear. The  body  should  be  covered  the  moment 
it  is  placed  on  the  table,  except  the  face,  and  all 
the  rubbing  carried  on  under  the  sheet  or 
blanket.  When  they  can  be  obtained,  a num- 
ber of  tiles  or  bricks  should  be  made  tolerably 
hot  in  the  fire,  laid  in  a row  on  the  table,  cov- 
ered with  a blanket,  and  the  body  placed  in 
such  a manner  on  them  that  their  heat  may 
enter  the  spine.  When  the  patient  revives,  ap- 
ply smelling-salts  to  the  nose,  give  warm  wine 
or  brandy  and  water.  Cautions. — 1.  Never 
rub  the  body  with  salt  or  spirits.  2.  Never 
roll  the  body  on  casks.  3.  Continue  the  reme- 
dies twelve  hours  without  ceasing. 

Lightning  and  Sunstroke. — Treat  the  same 
as  apoplexy. 

Suffocation  bq  Noxious  Vapors.  — Re- 
move to  the  cold  air;  dash  cold  water  or  water 
and  vinegar  on  the  face  and  body  at  intervals. 
If  the  body  feel  cold,  employ  gradual  warmth. 
If  necessary,  apply  mustard  poultices  to  the 
soles  of  the  feet  and  to  the  spine,  and  try  artifi- 
cial respiration  as  in  drowning,  with  electricity. 

Suspended  Animation  from  Intense  Cold. 
— Rub  the  body  with  snow,  ice  or  cold  water. 
Restore  warmth  by  degrees,  and  after  some 
time,  if  necessary,  employ  the  means  for  restor- 
ing the  drowned. 

Suspension  bq  Hanging. — Loosen  the  cord 
or  whatever  it  may  be  by  which  the  person  has 
been  suspended.  A few  ounces  of  blood  may 
be  taken  from  the  jugular  vein,  or  by  cupping- 
glasses  applied  to  the  head  or  neck,  or  by 
leeches  applied  to  the  temples.  It  is  peculiarly 
necessary  to  have  medical  aid,  as  the  treatment 
must  vary  according  to  circumstances. 

Suspended  Animation  through  Intoxica- 
tion.— Lay  the  body  on  a bed,  with  the  head  a 
little  raised;  then  remove  the  neckcloth,  and 
procure  medical  assistance.  Warm  fluids  may 
be  conveyed  to  the  stomach  by  means  of  a flexi- 
ble tube  and  a gum-elastic  bottle.  On  signs  of 
returning  life,  a teaspoonful  of  warm  water  may 
be  given,  and,  if  swallowed,  some  warm  wine  or 
diluted  spirits.  Then  the  person,  conveyed  to 
a warm  bed,  may  go  to  sleep  if  so  inclined,  and 
if  carefully  watched  so  as  to  guard  against  any 
sinking  in  the  powers  of  life  during  sleep.  The 
restorative  process  should  be  used  for  four  or 
six  hours.  It  is  a wrong  opinion  that  persons 
are  irrecoverable  because  life  does  not  speedily 
reappear.  Electricity  and  bleeding  should 
never  be  employed  unless  by  the  direction  of  a 
physician. 

Frozen  Limbs. — Rub  with  snow  or  very  cold 
water  until  the  frozen  part  becomes  red.  Wipe 


ACCIDENTS  AND  EMERGENCIES 


221 


dry,  rub  briskly  with  the  hand  and  cover  with 
flannel. 

Fainting. — Loosen  the  clothing  and  place 
the  person  upon  the  back,  with  the  head  low. 
Let  plenty  of  fresh  air  into  the  room,  and  do 
not  allow  a crowd  to  collect  around  the  patient. 
Use  gentle  friction  and  apply  camphor  or  am- 
monia upon  the  forehead  and  about  the  nostrils. 
Often  all  that  is  necessary  is  to  lay  the  person 
full  length  upon  his  back  and  let  him  alone, 
only  giving  him  plenty  of  fresh  air. 

Sprained  Ankle. — Wash  the  ankle  frequent- 
ly with  cold  salt  water,  which  is  far  better  than 
warm  vinegar  or  decoctions  of  herbs.  Keep 
your  foot  as  cold  as  possible  to  prevent  inflam- 
mation, and  sit  with  it  elevated  on  a cushion. 
Live  on  very  low  diet,  and  take  every  day  some 
cooling  medicine.  Bv  obeying  these  directions 
only,  a sprained  ankle  has  been  cured  in  a few 
days. 

A Simple  Cure  for  Sprains. — A lady  who 
can  testify  to  the  efficacy  of  the  following  cure 
for  a sprain  or  bruise  gives  it  to  the  public: 
Make  a plaster  by  stirring  salt  enough  into  hot 
molasses  to  make  it  of  a consistency  to  remain 
in  place  when  confined  by  a muslin  bandage. 
Suit  the  size  of  your  plaster  to  the  spot  to  be 
covered,  and  pack  it  securely  around  the  injured 
member. 

Hold  to  Raise  the  Body  of  a Drowned 
Person. — In  a recent  failure  to  recover  the 
body  of  a drowned  person  in  New  Jersey,  a 
French-Canadian  undertook  the  job,  and  pro- 
ceeded as  follows:  Having  supplied  himself 

with  some  glass  gallon  jars  and  a quantity  of 
unslacked  lime,  he  went  in  a boat  to  the  place 
where  the  man  was  seen  to  go  down.  One  of 
the  jars  was  filled  half  full  of  lime,  and  then 
filled  up  with  water  and  tightly  corked.  It 
was  then  dropped  into  the  water  and  soon  after 
exploded  at  the  bottom  of  the  river  with  a loud 
report.  After  the  third  trial,  each  time  at  a 
different  place,  the  body  rose  to  the  surface  and 
was  secured. 

Bites  of  Insects. — A free  application  of 
ammonia  to  the  part  bitten  will  give  instant  re- 
lief from  bites  of  bees,  wasps,  hornets,  scorpions, 
etc.  The  part  may  afterward  be  covered  with 
sweet  oil. 

To  Remooe  a Bee-Sting.  — Remove  the 
sting  at  once  witb  a needle  or  the  fingers; 
press  a key  tightly  over  the  stung  part,  and  the 
pressure  will  force  the  poison  out.  Wipe  the 
place  with  clean  linen,  suck  it  and  then  dab 
with  the  blue-bag. 

Bites  of  Snakes. — These  are  dangerous  and 
require  powerful  remedies.  The  bites  of  the 
various  kinds  of  snakes  do  not  have  the  same 


effects,  but  people  suffer  from  them  in  different 
ways.  It  is  of  the  greatest  importance  to  pre- 
vent the  poison  mixing  with  the  blood  and  to 
remove  the  whole  of  it  instantly  from  the  body. 
Take  a piece  of  tape  or  anything  that  is  near 
and  tie  tightly  around  the  part  bitten ; if  it  be 
the  leg  or  arm,  immediately  above  the  bite  and 
between  it  and  the  heart.  The  wound  should  be 
sucked  several  times  by  any  person  near.  There 
is  no  danger  to  the  person  performing  this  kind- 
ness, providing  his  tongue  or  any  part  of  the 
mouth  has  no  broken  skin.  Having  sucked  the 
poison,  immediately  spit  it  out.  A better  plan 
is  to  cut  out  the  central  part  bitten  with  a sharp 
instrument.  This  may  not  be  a very  pleasant 
operation  for  an  amateur,  but,  as  we  have  to  act 
promptly  in  such  an  emergency,  courage  will 
come.  After  the  operation  bathe  the  wound 
for  some  time  to  make  it  bleed  freely.  Hav- 
ing done  this  rub  the  wound  with  a stick  of 
lunar-caustic  or,  still  better,  a solution  composed 
of  sixty  grains  of  lunar  caustic  dissolved  in  an 
ounce  of  water.  This  solution  should  be 
dropped  into  the  wound.  Of  course  the  band 
tied  round  the  wound  in  the  first  place  must  be 
kept  on  during  the  time  these  means  are  being 
adopted.  The  wound  afterwards  must  be  cov- 
ered with  lint  dipped  in  cold  water.  There  is 
generally  great  depression  of  strength  in  these 
cases;  it  is  necessary,  therefore,  to  give  some 
stimulant,  a glass  of  hot  brandy  and  water,  or 
twenty  drops  of  sal- volatile.  When  the  patient 
has  somewhat  recovered  give  him  a little  mustard 
in  hot  water  to  make  him  vomit;  if,  on  the  other 
hand,  the  vomiting  is  continuous,  a large  mus- 
tard poultice  should  be  applied  to  the  stomach 
and  one  pill  given  composed  of  a grain  of  solid 
opium.  Note. — Only  one  of  these  pills  must 
be  given  without  medical  advice.  All  these 
remedies  can  be  acted  upon  until  a surgeon 
arrives. 

Capt.  Cratoford’s  Snake  Remedy. — Capt. 
Jack  Crawford,  the  “Poet  Scout,”  tells  the 
writer  that  he  guards  against  rattlesnake  poi- 
soning by  carrying  in  his  saddlebags  a small 
vial  of  turpentine.  He  says  that  he  has  ex- 
tracted the  poison  from  a rattlesnake  bite  by 
simply  pressing  the  mouth  of  the  bottlo  down 
on  the  wound  after  removing  the  stopper,  the 
turpentine  drawing  the  poison  upward  from  the 
wound  into  the  bottle. 

* 

“A  skeptical  young  man  one  day,  conversing 
with  the  celebrated  Dr.  Parr,  observed  that  he 
would  believe  nothing  that  he  could  not  under- 
stand. ‘Then,  young  man,  your  creed  will  be 
the  shortest  of  any  man’s  I know.’  ” — Helps. 


Poisons  and  their  Antidotes 


ALWAYS  send  immediately  for  a medical 
man.  Save  all  fluids  vomited,  and  arti- 
cles of  food,  cups,  glasses,  etc.,  used  by 
the  patient  before  taken  ill,  and  lock  them  up. 

As  a rule  give  emetics  after  poisons  that  cause 
sleepiness  and  raving; — chalk,  milk,  eggs,  but- 
ter and  warm  water,  or  oil,  after  poisons  that 
cause  vomiting  and  pain  in  the  stomach  and 
bowels,  with  purging;  and  when  there  is  no 
inflammation  about  the  throat,  tickle  it  with  a 
feather  to  excite  vomiting. 

Vomiting  may  be  caused  by  giving  warm 
water,  with  a teaspoonful  of  mustard  to  the 
tumblerful,  well  stirred  up.  Sulph- 
ate of  zinc  (white  vitriol)  may  be 
used  in  place  of  the  mustard,  or 
powdered  alum.  Powder  of  ipe- 
cacuanha, a teaspoonful  rubbed  up 
with  molasses,  may  be  employed 
for  children.  Tartar  emetic  should  never  he 
given , as  it  is  excessively  depressing  and  uncon- 
trollable in  its  effects.  The  stomach  pump  can 
only  be  used  by  skillful  hands,  and  even  then 
with  caution. 

Opium  and  Other  Narcotics. — After  vom- 
iting has  occurred,  cold  water  should  be  dashed 
over  the  face  and  head.  The  patient  must  be 
kept  awake,  walked  about  between  two  strong 
persons,  made  to  grasp  the  handles  of  a gal- 
vanic battery,  dosed  with  strong  coffee,  and 
vigorously  slapped.  Belladonna  is  an  antidote 
for  opium  and  for  morphia,  etc.,  its  active  prin- 
ciples; and,  on  the  other  hand,  the  latter 
counteracts  the  effects  of  belladonna.  But  a 
knowledge  of  medicine  is  necessary  for  dealing 
with  these  articles. 

Strychnia. — After  emetics  have  been  freely 
and  successfully  given,  the  patient  should  be 
allowed  to  breathe  the  vapor  of  sulphuric  ether, 
poured  on  a handkerchief  and  held  to  the  face, 
in  such  quantities  as  to  keep  down  the  tendency 
to  convulsions.  Bromide  of  potassium,  twenty 
grains  at  a dose,  dissolved  in  syrup,  may  be 
given  every  hour. 

Alcoholic  Poisoning  should  be  combated  by 
emetics,  of  which  the  sulphate  of  zinc,  given  as 
above  directed,  is  the  best.  After  that,  strong 
coffee  internally,  and  stimulation  by  heat  ex- 
ternally, should  be  used. 

Acids  are  sometimes  swallowed  by  mistake. 
Alkalies,  lime  water,  magnesia,  or  common 
chalk  mixed  with  water,  may  be  freely  given, 
and  afterward  mucilaginous  drinks,  such  as 
thick  gum  water  or  flaxseed  tea. 

Alkalies  are  less  frequently  taken  in  injuri- 
ous strength  or  quantity,  but  sometimes  chil- 
dren swallow  lye  by  mistake.  Common  vinegar 


may  be  given  freely,  and  then  castor  or  sweet 
oil  in  full  doses — a tablespoonful  "at  a time, 
repeated  every  half  hour  or  two. 

Nitrate  of  Siloer  when  swallowed  is  neutral- 
ized by  common  table  salt  freely  given  in  solu- 
tion in  water. 

The  Salts  of  Mercury  or  Arsenic  (often 
kept  as  bedbug  poison),  which  are  powerful 
irritants,  are  apt  to  be  very  quickly  fatal. 
Milk  or  the  whites  of  eggs  may  be  freely 
given,  and  afterward  a very  thin  paste  of  flour 
and  water.  In  these  cases  an  emetic  is  to  be 
given  after  the  poison  is  neutralized. 

Phosphorus  paste,  kept  for  roach  poison 
or  in  parlor  matches,  is  sometimes  eaten  by 
children,  and  has  been  willfully  taken  for  the 
purpose  of  suicide.  It  is  a powerful  irritant. 
The  first  thing  to  be  done  is  to  give  freely  of 
magnesia  and  water;  then  to  give  mucilaginous 
drinks,  as  flaxseed  tea,  gum  water  or  sassafras 
pith  and  water;  and  lastly  to  administer  finely- 
powdered  bone-charcoal,  either  in  pill  or  in 
mixture  with  water. 

In  no  case  of  poisoning  should  there  be  any 
avoidable  delay  in  obtaining  the  advice  of  a 
physician,  and,  meanwhile,  the  friends  or  by- 
standers should  endeavor,  to  find  out  exactly 
what  has  been  taken,  so  that  the  treatment 
adopted  may  be  as  prompt  and  effective  as 
possible. 

The  National  Bank  Lain. — The  National 
bank  act  provides  for  a limit  of  capital  in 
establishment  of  the  national  banks  propor- 
tioned to  the  importance  of  their  locality. 
To  start  a bank  in  a town  of  6,000  popu- 
lation or  less  requires  a capital  of  not  less 
than  $50,000.  In  a town  between  3,000 
and  50,000  people,  the  capital  of  the  bank 
must  be  $100,000,  while  not  less  than  $200,000 
is  required  in  a town  of  more  than  50,000 
inhabitants.  Each  bank  must  deposit  with 
the  United  States  Treasury  bonds  to  the  extent 
of  at  least  one-third  of  its  entire  capital  as 
security  for  its  creditors.  The  Government 
then  issues  to  the  bank  90  per  cent,  of  the 
deposits  in  blank  notes,  which,  when  properly 
filled  and  signed,  become  the  circulation  of  the 
bank.  Each  bank  must  report  its  condition  . 
quarterly  to  the  Comptroller  of  the  Currency, 
and  must  at  all  times  have  on  hand  in  lawful 
money  of  the  United  States  an  amount  equal  to 
at  least  25  per  cent,  of  its  circulation  and 
deposits.  The  notes  issued  by  the  national 
banks  are  thus  secured,  but  depositors  run  the 
same  risk  of  loss  through  dishonesty  or  mis- 
management of  funds  as  with  other  banks. 


Bathing. — The  surface  of  the  skin  is  punc- 
tured with  millions  of  little  holes  called  pores. 
The  duty  of  these  pores  is  to  carry  the  waste 
matter  off.  For  instance,  perspiration.  Now, 
if  the  pores  are  stopped  up  the  body  has  to  find 
some  , other  way  to  get  rid  of  its  impurities. 
Then  the  liver  has  more  than  it  can  do. 
Then  we  take  a liver  pill  when  we  ought  to 
clean  out  the  pores  instead.  The  housewife  is 
very  particular  to  keep  her  sieves  in  good  order ; 
after  she  has  strained  a substance  through  them 
they  are  washed  out  carefully  with  water,  be- 
cause water  is  the  best  thing  known.  That  is 
the  reason  water  is  used  to  bathe  in.  But  the 
skin  is  a little  different  from  a sieve,  because  it 
helps  along  the  process  itself.  All  it  needs  is  a 
little  encouragement.  What  the  skin  wants  is 
rubbing.  If  you  should  quietly  sit  down  in  a 
tub  of  water  and  as  quietly  get  up  and  dry  off 
without  rubbing,  your  skin  wouldn’t  be  much 
benefited.  The  water  would  make  it  a little 
soft,  especially  if  it  was  warm.  But  rubbing 
is  the  great  thing.  Stand  where  the  sunlight 
strikes  a part  of  your  body,  then  take  a dry 
brush  and  rub  it,  and  you  will  notice  that 
countless  little  flakes  of  cuticle  fly  off.  Every 
time  one  of  these  flakes  is  removed  from  the 
skin  your  body  breathes  a sigh  of  relief. 

Too  much  bathing  is  a bad  thing.  Soap  and 
water  are  good  things  to  soften  up  the  skin, 
but  rubbing  is  what  the  skin  wants.  Every 
morning  or  every  evening,  or  when  it  is  most 
convenient,  wash  the  body  all  over  with  water 
and  a little  ammonia,  or  anything  which  tends 
to  make  the  water  soft;  then  rub  dry  with  a 
towel,  and  after  that  go  over  the  body  from  top 
to  toe  with  a dry  brush.  Try  this  for  two  or 
three  weeks,  and  your  skin  will  be  like  velvet. 

A little  ammonia  in  bath  water  for  the  entire 
body  is  refreshing,  and  removes  any  disagree- 
able smell  or  perspiration.  It  must  not,  however, 
be  used  in  washing  the  eyes. 

Best  Things  tor  the  Complexion. — Clean- 
liness, perfect  cleanliness,  usually  means  a 
healthy  and,  therefore,  a beautiful  skin. 
Pure  white  castile  is  generally  acknowledged 
to  be  the  best  soap  for  the  complexion  unless 
expensive  toilet  soaps  can  be  used.  The  highly- 
colored  and  highly-perfumed  soaps  will  spoil 
the  best  of  complexions  in  short  order.  Some 
ladies  use  no  soap  at  all,  believing  that  it  irri- 
tates and  roughens  the  skin.  Hot  water,  they 
argue,  answers  every  purpose  so  far  as  the  face 
is  concerned.  It  is  not  wise  to  use  soap  on  the 
face  during  the  day,  but  just  before  retiring  a 


thorough  washing  with  plenty  of  hot  water, 
castile  soap  and  a soft  cloth  is  imperative. 
Vaseline  or  cold  cream  may  be  applied  for  the 
night  and  washed  off  in  the  morning  with  a 
little  ammonia  in  hot  water. 

Soft  water  is  the  best  to  wash  in,  but  where 
it  cannot  be  had  a good  substitute  may  be  made 
by  adding  a few  drops  of  ammonia  or  borax  to 
the  hard  water  in  common  use.  The  Princess 
of  Wales  uses  distilled  water  which  costs  about 
20  cents  a gallon.  To  whiten  the  skin  a few 
drops  of  spirits  of  camphor  may  be  added  to 
hot  water  once  or  twice  a week. 

Very  often  bad  complexions  are  caused  by 
indigestion.  For  the  indigestion,  correct  the 
diet  and  take  a charcoal  tablet  before  each  meal. 
The  teeth  should  be  thoroughly  brushed  and  the 
mouth  rinsed  after  each  meal.  This  cleansing 
of  the  mouth  is  of  the  greatest  importance  in 
dyspepsia  of  any  degree.  There  is  as  much 
dyspepsia  in  the  mouth  as  in  the  rest  of  the 
alimentary  canal,  for  dyspepsia  is  really  ferment, 
with  corroding  effects  on  the  live  tissues  of  mem- 
brane and  nerves. 

To  correct  acidity  after  eating,  let  a bit  of 
magnesia  the  size  of  a large  pea  dissolve  in 
the  mouth  and  swallow  it.  The  acidity  has 
everything  to  do  with  spoiling  complexion  and 
temper.  The  face  is  the  index  of  the  condition 
of  the  internal  economy.  Lime  water  may  be 
beneficial  for  poor  digestion,  or  licorice  drops, 
or  a third  of  a teaspoonful  of  baking-soda  in 
half  a glass  of  hot  water,  flavored  with  tincture 
of  cinnamon,  which  is  a good  stomachic  in  itself. 
These  should  be  tried  to  see  which  suits  best.  It 
is  often  best  to  alternate  these  simple  remedies. 

Freckles. — Drinking  the  juice  of  a lemon 
in  a little  water  every  morning  before  eating 
will  efface  freckles.  Lemon  juice  taken  in  this 
way,  and  a vapor  bath  given  the  face  at  night, 
using  boiling  water  and  a Turkish  towel,  will 
reduce  the  flesh  of  the  face  or  the  double  chin. 

Ointment  tor  Blackheads.  — For  black- 
heads or  fleshworms  the  following  ointment 
applied  every  day  will  prove  efficacious : 
Liquor  of  potassa,  one  ounce;  cologne,  two 
ounces;  white  brandy,  four  ounces. 

Lotion  tor  Humors  and  Eruptions. — Bose 
water,  1 ounce;  glycerine,  30  drops;  tannin,  20 
grains.  Mix.  Apply  morning  and  night. 

To  Remooe  Pimples. — 1.  Mix  3 oz.  of 
spirits  of:  wine  and  \ dr.  of  liquor  of  potassa. 
This  mixture  should  be  applied  to  the  pimples 
with  a camel’s-hair  pencil.  If  too  strong,  i oz. 
pure  water  may  be  added  to  it.  2,  Aweaksolu- 


224 


HYGIENIC  TOILET  RECIPES 


tion  of  carbolic  acid  in  rain  water  will  cure 
summer  pimples  and  simple  eruptions. 

Cure  of  Warts. — The  easiest  way  to  get  rid 
of  warts  is  to  pare  off  the  thickened  skin  which 
covers  the  prominent  wart;  cut  it  off  by  suc- 
cessive layers;  shave  it  till  you  come  to  the 
surface  of  the  skin,  and  till  you  draw  blood  in 
two  or  three  places.  When  you  have  thus  de- 
nuded the  surface  of  the  skin,  rub  the  part 
thoroughly  over  with  lunar  caustic.  One 
effective  operation  of  this  kind  will  generally 
destroy  the  wart;  if  not,  cut  off  the  black  spot 
which  has  been  occasioned  by  the  caustic,  and 
apply  the  caustic  again,  or  acetic  acid  may  be 
applied  in  order  to  get  rid  of  it. 

Wrinkles  may  be  removed  from  the  face  by 
the  persistent  use  of  hot  fomentations  and  the 
massage  treatment. 

An  Excellent  Lotion. — A mixture  of  equal 
parts  of  bay  rum,  rosewater  and  glycerine  is 
soothing  to  chapped  skin,  and  will  be  found  an 
excellent  lotion  to  keep  constantly  on  hand  in 
cold  weather. 

A Good  Cold  Cream. — Melt  together  a dram 
of  white  beeswax,  an  ounce  of  spermaceti  and 
two  ounces  of  almond  oil,  to  which  add  a small 
quantity  of  green  camphor.  Pour,  while  warm, 
into  small  pomade  jars,  and  set  away  to  cool. 

Almond  Paste. — Take  of  bleached  almonds 
four  ounces,  and  the  white  of  one  egg ; beat  the 
almonds  to  a smooth  paste  in  a mortar,  then  add 
the  white  of  egg,  and  enough  rosewater,  mixed 
with  one-half  its  weight  of  spirits  of  wine,  to 
give  the  proper  consistency.  This  paste  is  used 
as  a cosmetic,  to  beautify  the  complexion,  and  is 
also  a remedy  for  chapped  hands,  etc. 

A Harmless  Lotion. — For  whitening  and 
softening  the  skin  a harmless  lotion  may  be 
prepared  from  two  grains  of  cascarilla  powder, 
two  grains  muriate  of  ammonia  and  eight 
ounces  emulsion  of  almonds. 

Care  ot  the  Hands. — If  the  hands  become 
blistered,  rub  in  the  following  mixture:  Oil  of 
almonds  one  part,  rectified  spirits  one  part,  rose 
or  elderflower  water  one  part. 

For  stained  hands,  try  citric  acid,  spirits  of 
rosemary  and  glycerine;  afterwards  remove  with 
distilled  water. 

Danish  women  use  pure  cream  and  buttermilk 
for  their  thin,  delicate  skins,  so  liable  to  become 
dry  and  discolored. 

Madame  Sara  Bernhardt’s  unguent  may  be 
found  serviceable  for  blondes : Equal  parts  of 
lemon  and  glycerine,  a small  quantity  of  borax, 
and  the  whole  sweetened  with  triple  extract  of 
violets. 

Bernhardt  says  in  regard  to  the  hands: 
“ Learn  to  know  what  suits  you  best  and  use 


this  unguent  occasionally,  not  for  all  times  and 
seasons.” 

If  you  are  going  into  the  pine  woods  or  to 
camp  out,  to  strike  up  an  intimate  acquaintance 
with  nature,  don’t  forget  to  take  along  a bottle 
of  tar  oil.  The  gnat,  mosquito  and  the  count- 
less assiduous  denizens  of  air,  earth  and  water 
will  soon  make  your  acquaintance.  Rub  the 
tar  oil  well  in  and  keep  it  there  as  long  as  pos- 
sible. Experienced  woodsmen  claim  that  not 
only  do  insects  object  strenuously  to  both  its 
taste  and  odor,  but  that  beyond  this  it  is  an 
antidote  to  freckles,  tan,  sunburn  and  a parched 
skin,  and  that  poor  complexions  have  left  the 
woods  really  beautified  by  its  use. 

Cream  lor  the  Hands. — A very  simple  and 
efficacious  cream  for  the  hands  may  be  prepared 
as  follows : Take  two  ounces  of  lanoline  and 

two  ounces  of  glycerine,  place  in  a small  jelly 
can  and  stand  in  a warm  oven  until  the  lanoline 
is  entirely  melted ; then  add  a few  drops  of 
attar  of  roses,  lavender  or  rosewater,  and  stir  the 
whole  briskly  while  cooling,  otherwise  the  lano- 
line and  glycerine  will  separate. 

Camphor  Tablet  lor  Chapped  Hands,  etc. 
— Melt  tallow,  and  add  a little  powdered  cam- 
phor and  glycerine,  with  a few  drops  of  oil  of 
almonds  to  scent.  Pour  in  moulds  and  cool. 

Finger-Nails. — Our  finger-nails  grow  out 
about  three  times  a year;  they  should  be 
trimmed  with  scissors  once  a week,  not  so  close 
as  to  leave  no  room  for  the  dirt  to  gather,  for 
then  they  do  not  protect  the  ends  of  the  fingers, 
as  was  designed  by  nature;  besides,  if  trimmed 
too  close  at  the  corners,  there  is  danger  of  their 
growing  into  the  flesh,  causing  inconvenience 
and  sometimes  great  pain.  The  collections 
under  the  ends  of  the  nails  should  not  be  re- 
moved by  anything  harder  than  a brush  or  a 
soft  piece  of  wood;  nor  should  the  nails  be 
scraped  with  a penknife  or  other  metallic  sub- 
stance, as  it  destroys  the  delicacy  of  their 
structure  and  will  at  length  give  them  an  un- 
natural thickness. 

Most  persons  are  familiar  with  those  trouble- 
some bits  of  skin  which  loosen  at  the  roots  of 
the  finger-nails.  It  is  caused  by  the  skin  ad- 
hering to  the  nail,  which,  growing  outward, 
drags  the  skin  along  with  it,  stretching  it  until 
one  end  gives  way.  To  prevent  this,  the  skin 
should  be  loosened  from  the  nail  once  a week, 
not  with  a knife  or  scissors,  but  with  something 
blunt,  such  as  the  end  of  an  ivory  paper  cutter. 
This  is  best  done  after  soaking  the  fingers  in 
warm  water,  then  pushing  the  skin  back  gently 
and  slowly. 

Biting  off  the  finger-nails  is  an  uncleanly 
practice,  for  thus  the  unsightly  collections  at 
the  ends  are  kept  eaten  clean.  Children  may 


HYGIENIC  TOILET  RECIPES  225 


be  broken  of  such  a filthy  habit  by  causing 
them  to  dip  the  ends  of  their  fingers  several 
times  a day  in  wormwood  bitters,  without  let- 
ting them  know  the  object.  If  this  is  not  suffi- 
cient, cause  them  to  wear  caps  on  each  finger 
until  the  practice  is  discontinued. 

To  Whiten  the  Finger-Nails. — Take  two 
drams  of  dilute  sulphuric  acid,  one  dram  of 
tincture  of  myrrh,  four  ounces  of  spring- water, 
and  mix  them  in  a bottle.  After  washing  the 
hands,  dip  the  fingers  in  a little  of  the  mixture 
and  it  will  give  a delicate  appearance  to  the 
hand.  Rings  with  stones  or  pearls  in  them 
should  always  be  removed  from  the  fingers 
when  the  hands  are  washed,  as  soap  and  water 
spoils  jewelry  set  with  precious  stones. 

CARE  OF  THE  TEETH. 

Regard  should  be  had  to  the  quality  of  the 
tooth  powder  used.  It  should  not  be  of  a hard, 
gritty  nature,  else  the  enamel  will  be  destroyed. 
Many  of  the  most  expensive  prepared  powders 
are  bad.  If  any  portion  of  the  enamel  be  de- 
stroyed decay  will  soon  do  its  deadly  work. 
The  simplest  tooth  powders  are  therefore  the 
best.  The  peasant  girls  in  some  parts  of  Scot- 
land wet  the  forefinger,  and,  putting  it  up  the 
chimney,  secure  a portion  of  soot.  Lady  readers 
will  hardly  follow  such  an  example.  Charcoal  is 
good ; camphorated  chalk  also.  What  is  really 
wanted  is  a powder  that  shall  clean  without 
scrubbing,  and,  while  cleaning,  also  disinfect. 
The  brush  should  never  be  hard,  and  it  ought  to 
be  worked  up  and  down  as  well  as  horizontally. 

A Simple  Tooth  Wash. — Dip  the  brush  in 
water,  rub  it  over  genuine  castile  soap,  then 
dip  it  in  prepared  chalk.  There  is  no  danger 
of  scratching  the  teeth,  as  the  chalk  is  prepared ; 
but,  with  a good  soft  brush  and  the  soap,  it  is  as 
effectual  as  soap  and  sand  on  a floor. 

Borax  Tooth  Wash. — Dissolve  two  ounces 
of  borax  in  three  pints  of  water;  before  quite 
cold,  add  thereto  one  teaspoonful  of  tincture  of 
myrrh,  and  one  tablespoonful  of  spirits  of 
camphor;  bottle  the  mixture  for  use.  One 
wineglassful  of  the  solution,  added  to  half  a 
pint  of  tepid  water,  is  sufficient  for  each  appli- 
cation. This  solution,  applied  daily,  preserves 
and  beautifies  the  teeth,  extirpates  tartarous  ad- 
hesion, produces  a pearl-like  whiteness,  arrests 
decay,  and  induces  a healthy  action  in  the  gums. 

Camphorated  Dentifrice. — Prepared  chalk, 
one  pound;  camphor,  one  or  two  drams.  The 
camphor  must  be  powdered  by  moistening  it 
with  a little  spirit  of  wine,  and  then  intim- 
ately mixing  it  with  the  chalk. 

Mqrrh  Dentifrice. — Powdered  cuttlefish, 
one  pound;  powdered  myrrh,  two  ounces. 


American  Tooth  Powder. — Coral,  cuttlefish 
bone,  dragon’s  blood,  of  each  eight  drams;  burnt 
alum  and  red  sanders,  of  each  four  drams; 
orris  root,  eight  drams;  cloves  and  cinnamon, 
of  each  half  a dram;  vanilla,  eleven  grains; 
rosewood,  half  a dram;  rose-pink,  eight  drams. 
All  to  be  finely  powdered  and  mixed. 

Quinine  Tooth  Powder. — Rose-pink,  two 
drams;  precipitated  chalk,  twelve  drams;  car- 
bonate of  magnesia,  one  dram ; quinine  ( sulph- 
ate), six*grains.  All  to  be  well  mixed  together. 

Charcoal  Tooth  Powder. — Powdered  char- 
coal, four  ounces;  powdered  yellow  bark,  two 
ounces;  powdered  myrrh,  one  ounce ; orris  root, 
half  an  ounce. 

Rose  Tooth  Paste. — Cuttlefish  bone,  three 
ounces;  prepared  chalk,  two  ounces;  orris,  one 
ounce;  lake  or  rose-pink  to  give  it  a pale  rose 
color;  attar  of  roses,  sixteen  drops;  honey  of 
roses  in  sufficient  quantity. 

Wash  to  Harden  the  Gums. — Mix  \ pint 
of  Jamaica  spirits,  1 teaspoonful  of  powdered 
alum,  J of  pulverized  saltpetre,  and  1 ounce  of 
pulverized  myrrh. 

CARE  OF  THE  HAIR. 

Dandruff  is  not  only  very  disagreeable,  but  it 
is  apt  to  cause  the  hair  to  fall  out.  A reliable 
remedy  is  made  of  a thimbleful  of  borax 
dissolved  in  a teacupful  of  water.  Brush  the 
hair  thoroughly,  and  wet  with  the  solution  every 
day  for  a week,  and  an  improvement  is  sure  to 
follow. 

Long  hair  should  never  be  shampooed  more 
than  once  a month.  Some  people  think  that 
by  brushing  and  caring  well  for  the  hair  a 
shampoo  once  a year  is  sufficient,  but  few 
people,  especially  those  whose  hair  is  naturally 
oily,  believe  in  this  advice.  Brushing  stimulates 
the  growth  of  the  hair,  and  makes  it  glossy  and 
soft.  It  also  stops  the  hair  from  falling  out,  and 
is  the  best  tonic  for  the  scalp. 

To  brush  and  brush  and  still  to  brush  is  the 
best  medicine  for  the  hair,  remembering  always 
that  it  is  the  hair  and  not  the  scalp  which  is  to 
receive  this  treatment.  Upon  the  brush  used  de- 
pends a great  deal.  In  the  first  place  it  must 
be  immaculately  clean,  and  one’s  brushes  should 
be  washed  as  religiously  as  one’s  face.  The 
comb  should  be  coarse,  so  that  it  will  disentangle 
the  hair  if  it  is  snarled,  but  if  the  hair  is  well 
brushed  the  comb  really  is  of  very  little  use.  A 
fine  comb  is  never  advised.  The  brush  should 
have  long,  soft  bristles  that  go  through  the  hair, 
taking  with  them  every  particle  of  dust  and 
leaving  behind  them  a glow  that  is  beautiful. 

A dermatologist  of  high  standing  says  that 
the  proper  way  to  shampoo  the  head  is  to  use 


223 


HYGIENIC  TOILET  RECIPES 


some  pure  soap,  such  as  castile  of  the  best 
quality,  or  glycerine  soap,  made  into  a “ good 
lather  on  the  head,”  with  plenty  of  warm  water, 
and  rubbed  into  the  scalp  with  the  fingers,  or 
with  rather  a stiff  brush  that  has  long  bristles. 
When  the  scalp  is  very  sensitive  borax  and 
water,  or  the  yolk  of  three  eggs  beaten  in  a 
pint  of  lime  water,  are  recommended  instead  of 
soap  and  water.  After  rubbing  the  head  thor- 
oughly in  every  direction  and  washing  out  the 
hair  with  plenty  of  warm  water,  or  with  douches 
of  warm  water,  alternating  with  cold,  and  dry- 
ing the  hair  and  scalp  with  a bath-towel,  a 
small  quantity  of  vaseline  or  sweet-almond  oil 
should  be  rubbed  into  the  scalp.  The  oil  thus 
applied  is  used  to  take  the  place  of  the  oil  that 
has  been  removed  by  washing,  and  to  prevent 
the  hair  from  becoming  brittle. 

Good  Hair  Wash. — Dissolve  one  part  of 
camphor  and  two  of  borax  pulverized  in  a quart 
of  boiling  water.  This  preserves  and  beautifies 
the  hair.  Use  as  often  as  you  please  when 
cool. 

An  Excellent  Hair  Reneuoer  is  made  of 
mace  and  alcohol,  using  half  an  ounce  of  oil  of 
mace  to  one  pint  of  alcohol.  Rub  the  bald 
spot  with  a piece  of  flannel  until  the  skin  is  red, 
and  then  apply  the  mixture  with  a small  brush 
three  or  four  times  a day. 

Lotion  £or  Baldness. — Eau-de-Cologne, 
two  ounces;  tincture  of  cantharides,  two 
drams;  oil  of  rosemary,  oil  of  nutmeg,  and 
oil  of  lavender,  each  ten  drops.  To  be  rubbed 
on  the  bald  part  of  the  head  every  night. 

Hair  Tonic. — To  prevent  the  hair  from  fall- 
ing off : One  ounce  each  of  neatsfoot  oil  and 
spirits  of  turpentine;  active  solution  of  can- 
tharides, thirty  drops.  Mix.  Apply  to  the 
roots  of  the  hair  two  or  three  times  a week. 

Hair  Wash. — To  cleanse  the  scalp  and  at 
the  same  time  promote  the  growth  of  the  hair: 
Rosewater,  seven  ounces;  aromatic  spirits  of 
ammonia,  one  ounce;  tincture  of  cantharides, 
one  and  one-half  drams;  glycerine,  one-half 
ounce.  Mix  and  shake  before  using.  Apply 
to  the  scalp  with  an  old  tooth-brush. 

To  Clean  Long  Hair. — Beat  up  the  yolk  of 
an  egg  with  a j)int  of  soft  water;  apply  it  warm, 
and  afterwards  wash  it  out  with  warm  water. 

Superfluous  Hair. — Any  remedy  is  doubt- 
ful; many  of  those  commonly  used  are  danger- 
ous. The  safest  plan  is  as  follows : The  hairs 

should  be  perseveringly  plucked  up  by  the 
roots,  and  the  skin,  having  been  washed  twice 
a day  with  warm  soft  water,  without  soap,  should 
be  treated  with  the  following  wash,  commonly 
called  Milk  of  Roses:  Beat  four  ounces  of 


sweet  almonds  in  a mortar,  and  add  half  an 
ounce  of  white  sugar  during  the  process;  re- 
duce the  whole  to  a paste  by  pounding;  then 
add,  in  small  quantities  at  a time,  eight  ounces 
of  rose  water.  The  emulsion  thus  formed  should 
be  strained  through  a fine  cloth,  and  the  residue 
again  pounded,  while  the  strained  fluid  should 
be  boiled  in  a large-stoppered  vial.  To  the  pasty 
mass  in  the  mortar  add  half  an  ounce  of  sugar, 
and  eight  ounces  of  rose  water,  and  strain  again. 
This  process  must  be  repeated  three  times.  To 
the  thirty-two  ounces  of  fluid  add  twenty  grains 
of  the  bichloride  of  mercury,  dissolved  in  two 
ounces  of  alcohol,  and  shake  the  mixture  for 
five  minutes.  The  fluid  should  be  applied  with 
a towel,  immediately  after  washing,  and  the  skin 
gently  rubbed  with  a dry  cloth  till  perfectly  dry. 
Wilson,  in  his  work  on  Healthy  Skin,  writes  as 
follows : “ Substances  are  sold  by  the  perfumers 
called  depilatories,  which  are  represented  as 
having  the  power  of  removing  hair.  But  the 
hair  is  not  destroyed  by  these  means,  the  root 
and  that  part  of  the  shaft  implanted  within  the 
skin  still  remain,  and  are  ready  to  shoot  up  with 
increased  vigor  as  soon  as  the  depilatory  is  with- 
drawn. The  effect  of  the  depilatory  is  the  same, 
in  this  respect,  as  that  of  a razor,  and  the  latter 
is,  unquestionably,  the  better  remedy.  It  must 
not,  however,  be  imagined  that  depilatories  are 
negative  remedies,  and  that,  if  they  do  no  per- 
manent good,  they  are,  at  least,  harmless;  that 
is  not  the  fact;  they  are  violent  irritants,  and 
require  to  be  used  with  the  utmost  caution.” 

Hair  Dye,  usually  styled  Colombian,  Ar- 
gentine, etc.,  etc. — Solution  No.  1 — Hydro- 
sulphuret  of  ammonia,  one  ounce;  solution  of 
potash,  three  drams;  distilled  or  rain  water, 
one  ounce  (all  by  measure).  Mix,  and  put 
into  small  bottles,  labeling  it  No.  1.  Solution 
No.  2 — Nitrate  of  silver,  one  dram;  distilled  or 
rain  water,  two  ounces.  Dissolve  and  label  No. 
2.  Directions  for  application:  The  solution 

No.  1 is  first  applied  to  the  hair  with  a tooth 
brush,  and  the  application  continued  for  fifteen 
or  twenty  minutes.  The  solution  No.  2 is  then 
brushed  over,  a comb  being  used  to  separate  the 
hairs,  and  allow  the  liquid  to  come  in  contact 
with  every  part.  Care  must  be  taken  that  the 
liquid  does  not  touch  the  skin,  as  the  solution 
No.  2 produces  a permanent  dark  stain  on  all 
substances  with  which  it  comes  in  contact.  If 
the  shade  is  not  sufficiently  deep,  the  operation 
may  be  repeated.  The  hair  should  be  cleansed 
from  grease  before  using  the  dye. 

Walnut  Hair  Dye. — The  simplest  form  is  the 
expressed  juice  of  the  bark  or  shell  of  green  wal- 
nuts. To  preserve  this  juice,  a little  rectified 
spirits  may  be  added  to  it,  with  a few  bruised 
cloves,  and  the  whole  digested  together,  with 


HYGIENIC  TOILET  RECIPES 


227 


occasional  agitation  for  a week  or  fortnight, 
when  the  clear  portion  is  decanted,  and,  if  nec- 
essary, filtered.  Sometimes  only  a little  com- 
mon salt  is  added  to  preserve  the  juice.  It 
should  be  kept  in  a cool  place. 

To  Restore  Hair  tuhen  Remooed  by  Ill- 
health  or  Age. — Rub  onions  frequently  on  the 
part  requiring  it.  The  stimulating  powers  of 
this  vegetable  are  of  service  in  restoring  the 
tone  of  the  skin  and  assisting  the  capillary 
vessels  in  sending  forth  new  hair;  but  it  is  not 
infallible.  Should  it  succeed,  however,  the 
growth  of  these  new  hairs  may  be  assisted  by 
the  oil  of  myrtle-berries,  the  repute  of  which, 
perhaps,  is  greater  than  its  real  efficacy.  Even  if 
they  do  no  good,  these  applications  are  harmless. 

Baldness.  — The  decoction  of  boxwood, 
which  has  been  found  successful  in  some 
cases  of  baldness,  is  thus  made:  Take  of  the 

common  box,  which  grows  in  garden  borders, 
stems  and  leaves  four  large  handfuls ; boil  in 
three  pints  of  water,  in  a closely  covered  vessel, 
for  a quarter  of  an  hour,  and  let  it  stand  in  a 
covered  earthenware  jar  for  ten  hours  or  more; 
strain,  and  add  an  ounce  and  a half  of  eau-de- 
cologne  or  lavender  water,  to  make  it  keep.  The 
head  should  be  well  washed  with  this  solution 
every  morning. 

TOILET  MISCELLANY. 

Eyelashes. — To  increase  the  length  and 
strength  of  the  eyelashes,  simply  clip  the  ends 
with  a pair  of  scissors  about  once  a month.  In 
eastern  countries  mothers  perform  the  opera- 
tion on  their  children,  both  male  and  female, 
when  they  are  mere  infants,  watching  the  op- 
portunity whilst  they  sleep.  The  practice  never 
fails  to  produce  the  desired  effect. 

To  Cure  Enlargement  and  Redness  o£ 
the  Nose. — Muriate  of  ammonia,  one  dram; 
tannic  acid,  one-half  dram;  glycerine,  two 
ounces;  rosewater,  three  ounces.  Saturate  a 
piece  of  cotton  with  the  mixture,  and  bind  it  on 
the  nose  nightly  until  a cure  is  effected. 

Uses  o£  Borax  Water. — Borax  water  will 
instantly  remove  all  soils  and  stains  from  the 
hands,  and  heal  all  scratches  and  chafes.  To 
make  it,  put  some  crude  borax  in  a large  bottle 
and  fill  with  water.  When  the  borax  is  dis- 
solved, add  more  to  the  water,  until  at  last  the 
water  can  absorb  no  more  and  a residuum  re- 
mains at  the  bottom  of  the  bottle.  To  the  water 
in  which  the  hands  are  to  be  washed,  pour 
enough  from  this  bottle  to  make  it  quite  soft. 
It  is  very  cleansing  and  very  healthy.  By  its 
use  the  hands  will  be  kept  in  excellent  condi- 
tion— smooth,  soft  and  white. 


To  Sweeten  the  Breath  After  Using 
Tobacco. — Chlorate  of  sodium,  twenty-four 
grains ; powdered  sugar,  one  ounce ; gum-traga- 
canth,  twenty  grains;  perfumer’s  essential  oil, 
two  drams.  Powder  the  chlorate  in  a glass 
mortar;  put  the  powder  in  a cup  and  pour  in  a 
little  water,  let  it  settle  and  pour  off.  Repeat 
the  process  three  times  with  fresh  water,  filter- 
ing what  is  poured  off  each  time,  and  mix  the 
gum  and  sugar  with  it,  adding  the  perfume 
last. 

Offensive  Breath. — For  this  purpose,  al- 
most the  only  substance  that  should  be  admitted 
at  the  toilet  is  the  concentrated  solution  of 
chloride  of  soda — from  six  to  ten  drops  of  it 
in  a wineglassful  of  pure  spring- water,  taken 
immediately  after  the  operations  of  the  morning 
are  completed.  In  some  cases  the  odor  arising 
from  carious  teeth  is  combined  with  that  of  the 
stomach.  If  the  mouth  be  well  rinsed  with  a 
teaspoonful  of  the  solution  of  the  chloride  in  a 
tumbler  of  water,  the  bad  odor  of  the  teeth  will 
be  removed. 

SCENTS  AND  PERFUMES. 

French  Milk  of  Roses. — Two  and  one-half 
pints  of  rosewater,  one-half  pint  of  rosemary 
water,  two  ounces  of  tincture  of  storan,  two 
ounces  of  tincture  of  benzoin,  one-lialf  ounce  of 
esprit  de  rose.  First  mix  the  rosewater  and 
rosemary  water,  and  then  add  the  other  ingredi- 
ents. This  is  a useful  wash  for  the  complexion. 

Violet  Potoder. — Wheat  starch,  six  parts  by 
weight;  orrisroot  powder, two.  Having  reduced 
the  starch  to  an  impalpable  powder,  mix  thor- 
oughly with  the  orris  root,  and  then  perfume 
with  otto  of  lemon,  otto  of  bergamot  and  otto 
of  cloves,  using  twice  as  much  of  the  lemon  as 
either  of  the  other  ottos. 

Perfume  for  Handkerchiefs. — Oil  of  laven- 
der, three  fluid  drams;  oil  of  bergamot,  three 
fluid  drams;  extract  of  ambergris,  six  minims; 
camphor,  one  grain;  spirits  of  wine,  one  pint. 
To  be  well  shaken  every  day  for  a fortnight, 
and  then  filtered. 

Bouquet  de  la  Reine.  — Take  one  ounce  of 
essence  of  bergamot,  three  drams  of  English  oil 
of  lavender,  one-half  dram  of  oil  of  cloves,  one- 
half  dram  of  aromatic  vinegar,  six  grains  of 
musk,  and  one  pint  and  a half  of  rectified  spirits 
of  wine.  Distill. 

Cosmetic.  — Melt  one  pound  of  soft  soap 
over  a slow  fire,  with  one-half  pint  of  sweet  oil, 
and  add  a teacupful  of  fine  sand.  Stir  the  mix- 
ture together  until  cold. 

Scent  Bag. — This  will  prevent  moths  injur- 
ing clothes:  One  ounce  of  cloves,  caraway 

seeds,  nutmeg,  mace,  and  of  orris  root  as  much 


228 


HYGIENIC  TOILET  RECIPES 


as  will  equal  the  other  ingredients  when  put  to- 
gether. Grind  the  whole  well  to  powder  and 
put  it  into  little  silk  bags. 

Scent  Pounder.  — A good  recipe  for  scent 
powder  to  be  used  for  wardrobes,  boxes,  etc.,  far 
finer  than  any  mixture  sold  at  the  shops,  is  the 
following:  Coriander,  orris  root,  rose  leaves 

and  aromatic  calamus,  each  one  ounce;  laven- 
der flowers,  ten  ounces;  rhodium,  one-fourth  of 
a dram;  musk,  five  grains.  These  are  to  be 
mixed  and  reduced  to  a coarse  powder.  This 
scents  clothes  as  if  fragrant  flowers  had  been 
pressed  into  their  folds. 

Laoender  Water. — Best  English  lavender, 
four  drams;  oil  of  cloves,  one-half  dram;  musk, 
five  grains;  best  spirits  of  wine,  six  ounces; 


water,  one  ounce.  Mix  the  oil  of  lavender  with 
a little  spirits  first,  then  add  the  other  ingredi- 
ents and  let  it  stand,  being  kept  well  corked  for 
at  least  two  months  before  it  is  used,  shaking  it 
frequently. 

A very  good  lavender  water  may  be  made  at 
home  by  the  following  recipe:  One  pint  proof 

spirits,  one  ounce  essential  oil  of  lavender,  two 
drams  essence  of  ambergris.  Put  into  a quart 
bottle  and  shake  well. 

Laoender  Scent  Bag. — One-half  pound  of 
lavender  flowers  free  from  stalk,  one-half  ounce 
of  dried  thyme  and  mint,  a quarter  of  an  ounce 
of  ground  cloves  and  caraways,  one  ounce  of 
dried  common  salt.  Mix  them  well  together, 
and  put  them  into  silk  or  cambric  bags. 


The  Months. 

Thirty  days  hath  September, 

April,  June,  and  November; 

All  the  rest  have  thirty-one, 

But  February, which  has  twenty-eight  alone, 
Except  in  leap  year;  then’s  the  time 
When  February’s  days  are  twenty-nine. 

Birthdays. 

Monday  for  health, 

Tuesday  for  wealth, 

Wednesday  best  of  all; 

Thursday  for  crosses, 

Friday  for  losses, 

Saturday  no  luck  at  all. 

Short  Grammar. 

Three  little  words  you  often  see 
Are  Articles — a,  an , and  the. 

A Noun’s  the  name  of  any  thing, 

As  school,  or  garden , hoop  or  swing. 
Adjectives  tell  the  kind  of  noun, 

As  great , small , pretty , white , or  brown. 
Instead  of  nouns  the  pronouns  stand  — 

His  head,  her  face,  your  arm,  my  hand. 
Verbs  tell  something  to  be  done  — 

To  read,  count , laugh , sing,  jump,  or  run. 
How  things  are  done  the  adverbs  tell  — 

As  slowly,  quickly,  ill,  or  well. 

Conjunctions  joins  the  words  together, 

As  men  and  women,  wind  or  weather. 

The  preposition  stands  before 
The  noun,  as  in  or  through  the  door. 

The  interjection  shows  surprise  — 

As  Oh,  how  pretty!  Ha,  how  wise! 

The  whole  are  called  nine  parts  of  speech, 
Which  reading,  writing,  speaking  teach. 

To  Tell  the  Age  of  Horses. 

To  tell  the  age  of  any  horse, 

Inspect  the  lower  jaw,  of  course; 

The  six  front  teeth  the  tale  will  tell, 

And  every  doubt  and  fear  dispel. 


Two  middle  “ nippers  ” you  behold 
Before  the  colt  is  two  weeks  old. 

Before  eight  weeks  two  more  will  come; 
Eight  months  the  “ corners  ” cut  the  gum. 
The  outside  grooves  will  disappear 
From  middle  two  in  just  one  year. 

In  two  years,  from  the  second  pair; 

In  three,  the  corners,  too,  are  bare. 

At  two  the  middle  “ nippers  ” drop; 

At  three,  the  second  pair  can’t  stop. 

When  four  years  old  the  third  pair  goes; 
At  five  a full  new  set  he  shows. 

The  deep  black  spots  will  pass  from  view 
At  six  years  from  the  middle  two; 

The  second  pair  at  seven  years; 

At  eight  the  spot  each  “ corner  ” clears. 
From  middle  “nippers,”  upper  jaw, 

At  nine  the  black  spots  will  withdraw. 

The  second  pair  at  ten  are  white; 

Eleven  finds  the  “ corners  ” light. 

As  time  goes  on,  the  horsemen  know, 

The  oval  teeth  three-sided  grow; 

They  longer  get,  project  before 
Till  twenty,  when  we  know  no  more. 

Bees. 

A swarm  of  bees  in  May 
Is  worth  a load  of  hay; 

A swarm  of  bees  in  June 
Is  worth  a silver  spoon; 

A swarm  of  bees  in  July 
Is  not  worth  a fly. 

Rules  for  Riding’. 

Keep  up  your  head  and  your  heart, 

Your  hands  and  your  heels  keep  down. 

Your  knees  press  close  to  your  horse’s  side. 
And  your  elbows  close  to  your  own. 

The  Cuckoo. 

May  — sings  all  the  day; 

June  — changes  his  tune; 

July  — prepares  to  fly; 

August  — go  he  must. 


£ 


Memory  Rhymes 


9. 


THE  principal  methods  of  developing  the 
physique  now  prescribed  by  trainers 
are  exercise  with  dumbbells,  the  bar 
bell  and  the  chest  weight.  The  rings  and 
horizontal  and  parallel  bars  are  also  used,  but 
not  nearly  to  the  extent  that  they  formerly 
were.  The  movement  has  been  ail  in  the  direc- 
tion of  the  simplification  of  apparatus;  in  fact, 
one  well-known  teacher  of  the  Boston  Gym- 
nasium, when  asked  his  opinion,  said:  “Four 

bare  walls  and  a floor,  with  a well-posted  in- 
structor, is  all  that  is  really  required  for  a 
gymnasium.” 

Probably  the  most  important  as  well  as  the 
simplest  appliance  for  gymnasium  work  is  the 
wooden  dumbbell,  which  has  displaced  the 
ponderous  iron  bell  of  former  days.  Its 
weight  is  from  three-quarters  of  a pound  to 
a pound  and  a half,  and  with  one  in  each  hand 
a variety  of  motions  can  be  gone  through, 
which  are  of  immense  benefit  in  building  up 
or  toning  down  every  muscle  and  all  vital  parts 
of  the  body. 

The  first  object  of  an  instructor  in  taking  a 
beginner  in  hand  is  to  increase  the  circulation. 
This  is  done  by  exercising  the  extremities,  the 
first  movement  being  one  of  the  hands,  after 
which  come  the  wrists,  then  the  arms,  and  next 
the  head  and  feet.  As  the  circulation  is  increased 
the  necessity  for  a larger  supply  of  oxygen,  tech- 
nically called  “oxygen-hunger,”  is  created, 
which  is  only  satisfied  by  breathing  exercises, 
which  develop  the  lungs.  After  the  circulation 
is  in  a satisfactory  condition,  the  dumbbell  in- 
structor turns  his  attention  to  exercising  the 
great  muscles  of  the  body,  beginning  with 
those  of  the  back,  strengthening  which  holds 
the  body  erect,  thus  increasing  the  chest  capac- 
ity, invigorating  the  digestive  organs,  and,  in 
fact,  all  the  vital  functions.  By  the  use  of  very 
light  weights  an  equal  and  symmetrical  devel- 
opment of  all  parts  of  the  body  is  obtained,  and 
then  there  are  no  sudden  demands  on  the  heart 
and  lungs. 

After  the  dumbbell  comes  exercise  with  the 
round,  or  bar  bell.  This  is  like  the  dumbbell, 


with  the  exception  that  the  bar  connecting  the 
balls  is  four  or  five  feet,  instead  of  a few  inches 
in  length.  Bar  bells  weigh  from  one  to  two 
pounds  each,  and  are  found  most  useful  in 
building  up  the  respiratory  and  digestive  sys- 
tems, their  especial  province  being  the  strength- 
ening of  the  exterior  muscles  and  increasing  the 
flexibility  of  the  chest. 

Of  all  fixed  apparatus  in  use  the  pulley  weight 
stands  easily  first  in  importance.  These  weights 
are  available  for  a greater  variety  of  objects  than 
any  other  gymnastic  appliance,  and  can  be  used 
either  for  general  exercise  or  for  strengthening 
such  muscles  as  most  require  it.  With  them  a 
greater  localization  is  possible  than  with  the 
dumbbell,  and  for  this  reason  they  are  recom- 
mended as  a kind  of  supplement  to  the  latter. 
As  chest -developers  and  correctors  of  round 
shoulders  they  are  most  effective.  As  the 
name  implies,  they  are  simply  weights  at- 
tached to  ropes,  which  pass  over  pulleys,  and 
are  provided  with  handles.  The  common  pulley 
is  placed  at  about  the  height  of  the  shoulder  of 
an  average  man,  but  recently  those  which  can  be 
adjusted  to  any  desired  height  have  been  very 
generally  introduced. 

When  more  special  localization  is  desired  than 
can  be  obtained  by  means  of  the  ordinary  ap- 
paratus, what  is  known  as  the  double-action 
chest  weight  is  used.  This  differs  from  the 
ordinary  kind  in  being  provided  with  several 
pulleys,  so  that  the  strain  may  come  at  different 
angles.  Double-action  weights  may  be  divided 
into  three  classes — high,  low  and  side  pulleys — 
each  with  its  particular  use. 

The  highest  of  all,  known  as  the  giant  pul- 
leys, are  made  especially  for  developing  the 
muscles  of  the  back  and  chest,  and  by  stretch- 
ing or  elongating  movements  to  increase  the 
interior  capacity  of  the  chest.  If  the  front  of 
the  chest  is  full  and  the  back  or  side  chest  de- 
ficient, the  pupil  is  set  to  work  on  the  giant 
pulley.  To  build  up  the  side  walls  he  stands 
with  the  back  to  the  pulley-box  and  the  left  heel 
resting  against  it;  the  handle  is  grasped  in  the 
right  hand  if  the  right  side  of  the  chest  is  lack- 
ing in  development,  and  then  drawn  straight 
down  by  the  side;  a step  forward  with  the 
right  foot,  as  long  as  possible,  is  taken,  the 
line  brought  as  far  to  the  front  and  near  the 


230 


PHYSICAL  EXERCISE 


floor  as  can  be  done,  and  then  the  arm,  held 
stiff,  allowed  to  be  drawn  slowly  up  by  the 
weight.  To  exercise  the  left  side  the  same  pro- 
cess is  gone  through  with,  the  handle  grasped 
in  the  left  hand.  Another  kind  of  giant  pulley 
is  that  which  allows  the  operator  to  stand  di- 
rectly under  it,  and  is  used  for  increasing  the 
lateral  diameter  of  the  chest.  The  handles  are 
drawn  straight  down  by  the  sides,  the  arms  are 
then  spread  and  drawn  back  by  the  weights. 
Generally  speaking,  high  pulleys  are  most 
used  for  correcting  high,  round  shoulders; 
low  pulleys  for  low,  round  shoulders;  side 
pulleys  for  individual  high  or  low  shoulders, 
and  giant  pulleys  for  the  development  of  the 
chest  and  to  correct  spinal  curvature. 


The  traveling  rings,  a line  of  iron  rings  cov- 
ered with  rubber  and  attached  to  long  ropes 
fastened  to  the  ceiling  some  ten  feet  apart, 
are  also  valuable  in  developing  the  muscles  of 
the  back,  arms  and  sides.  The  first  ring  is 
grasped  in  one  hand  and  a spring  taken  from 
an  elevated  platform.  The  momentum  carries 
the  gymnast  to  the  next  ring,  which  is  seized 
with  the  free  hand,  and  so  the  entire  length  of 
the  line  is  traversed.  The  parallel  bars,  low  and 
high,  the  flying  rings,  the  horizontal  bar  and  the 
trapeze  all  have  their  uses,  but  of  late  years 
they  have  been  relegated  to  a position  of  dis- 
tinct inferiority  to  that  now  occupied  by  the 
dumbbells  and  pulley  weights. 


1.  The  bar  bell — chest  expander.  2.  Anterior 
muscular  developer.  3.  Developing  the  loins 
and  lumbar  region — aid  to  digestion.  4.  Side 
and  loin  development.  5.  Giant  pulley  exer- 


cise— for  elevating  right  side  of  chest.  6.  De- 
veloping muscles  that  hold  the  shoulders  back. 

7.  Developing  muscles  of  front  upper  chest. 

8.  Posterior  development — to  make  one  erect. 


Exercises  for  Girls 


Here  are  a few  exercises  for  girls,  prescribed 
by  a prominent  physician,  for  physical  develop- 
ment and  for  the  relief  of  dyspepsia  and  dindred 
ailments.  After  counseling  moderation  in  eat- 


ing and  a thorough  mastication  of  food,  the 
physician  says: 

Take  these  exercises  nightly  after  resting  a 
little  while  from  the  day’s  work : 


1.  Stand  in  walking  position,  one  foot  in  ad- 
vance of  the  other,  your  hands  on  your  hips, 
and  twist  the  trunk  to  the  side  of  the  rear  foot 
as  far  as  possible ; then  change  feet  and  twist 
to  the  opposite  side.  Eepeat  fifteen  times  to 
each  side.  Do  the  same  twisting  with  your 
hands  clasped  behind  your  back,  your  shoulders 
well  held  back. 

2.  Stride  standing.  Eise  on  your  toes  and 
bend  your  knees  outward  and  downward.  Ee- 
peat ten  times  slowly. 

3.  Stand  on  one  foot,  your  hips  firm,  and 
slowly  raise  your  other  leg,  extended  in  front. 
Keep  a steady  balance.  Change  feet  and  re- 
peat. 

4.  Stand  with  your  heels  together,  your 
hands  on  your  hips.  Bend  your  body  forward, 
to  the  side,  backward,  and  to  the  opposite  side, 
then  forward  to  complete  the  circle.  Eepeat, 
and  rotate  your  body  in  opposite  directions. 


5.  Lie  on  your  face,  with  your  hips  firm  and 
your  feet  held  under  a bureau;  try  to  raise 
your  head  and  shoulders  as  far  as  possible 
with  deep  inspiration.  Eepeat,  turning  your 
body. 

6.  Bend  your  body  over  a bar  in  the  door- 
way, or  the  stair- railing,  backward,  forward 
and  sidewise,  with  your  hands  clasped  behind 
your  neck. 

7.  Place  your  bar  low,  hang  under  it  with 
your  body  extended  stiffly  and  resting  on  your 
heels.  Slowly  draw  your  chest  up  to  touch  the 
bar  by  bending  your  elbows  outward.  Eepeat. 

Combine  these  movements  with  deep  respira- 
tion, opening  a window  for  good,  pure  air;  make 
each  exercise  as  useful  to  the  muscles  as  possi- 
ble; they  are  corrective  exercises  — not  merely 
amusing. 

Eub  your  stomach  with  cool  water  after  the 
exercises. 


231 


Housekeeping 
and  Cookery  g 


WEALTH 

TEMPERANCE  AND  HEALTH 
IN  THE  HOUSEHOLD 


. Ori^ipal . ai?d  .Jested  . I^eeipes  . 

BY  KATHRYN  ARMSTRONG 


FROM  the  richest  to  the  poorest,  the  selec- 
tion and  preparation  of  food  often  becomes 
one  of  the  chief  objects  in  life.  The  resources 
of  every  family  may  be  greatly  increased  by  the 
knowledge  6f  what  may  'be  called  trifling 
details,  and  refinement  in  the  art  of  cookery 
depends  much  more  on  the  manner  of  doing  a 
thing  than  on  the  cost  attending  it.  To  cook 
well  is  immensely  more  important  to  the  middle 
and  working  classes  than  to  the  rich,  for  they 
who  live  by  the  “sweat of  their  brow,”  whether 
mentally  or  physically,  must  have  the  requisite 
strength  to  support  their  labor.  Every  wife, 
mother  or  sister  should  be  a good  plain  cook. 
If  she  has  servants  she  can  direct  them,  and  if 
not,  so  much  the  more  must  depend  upon  her- 
self. 

An  old  saying,  to  be  found  in  one  of  the 
earliest  cookery  books  — “First  catch  your 
hare,”  etc. — has  more  significance  than  is  gener- 
ally supposed.  To  catch  your  hare  well,  you 
must  spend  your  income  judiciously.  This  is 
the  chief  thing.  In  our  artificial  state  of  society, 
every  income,  to  keep  up  appearances,  has  at 
least  half  as  much  more  to  do  as  it  can  afford. 
In  the  selection  of  provisions  the  best  is  gener- 
ally the  cheapest.  Half  a pound  of  good  meat 
is  more  nutritious  than  three  times  the  amount 
of  inferior.  As  to  vegetables,  buy  them  fresh. 
Above  all,  where  an  income  is  small  and  there 
are  many  to  feed,  be  careful  that  all  the  nour- 
ishment is  retained  in  the  food  that  is  pur- 
chased. This  is  to  be  effected  by  careful  cook- 
ing. Cleanliness  is  an  imperative  condition. 
Let  all  cooking-utensils  be  clean  and  in  order. 
Uncleanliness  produces  disorder,  and  disorder 
confusion.  In  the  cooking  of  meat  by  any  pro- 
cess whatever,  remember,  above  all,  to  cook  the 
juices  in  it,  not  out  of  it. 


Boiling . 

In  boiling,  put  the  meat,  if  fresh,  into  cold 
water,  or,  if  salt,  into  luke-warm.  Simmer  it 
very  gently  until  done.  It  is  a general  rule  to 
allow  a quarter  of  an  hour  to  every  pound  of 
meat;  but  in  this,  as  in  everything  else,  judg- 
ment must  be  used  according  to  the  bone  and 
shape  of  the  joint,  and  according  to  the  taste  of 
the  eaters.  All  kinds  of  meat,  fish,  flesh  and 
fowl,  should  be  boiled  very  slowly,  and  the 
scum  taken  off  just  as  boiling  commences.  If 
meats  are  allowed  to  boil  too  fast  they 
toughen,  all  their  juices  are  extracted,  and  only 
the  fleshy  fiber,  without  sweetness,  is  left;  if 
they  boil  too  long  they  are  reduced  to  a jelly, 
and  their  nourishing  properties  are  transferred 
to  the  water  in  which  they  are  boiled.  Nothing 
is  more  difficult  than  to  boil  meat  exactly  as  it 
should  be;  close  attention  and  good  judgment 
are  indispensable. 

Roasting . 

In  roasting  meat  the  gravy  may  be  retained 
in  it  by  pricking  the  joint  ail  over  with  a fork 
and  rubbing  in  pepper  and  salt.  Mutton  and 
beef  may  be  underdone;  veal  and  pork  must  be 
well  cooked.  Young  meat  generally  requires 
more  cooking  than  old;  thus  lamb  and  veal 
must  be  more  done  than  mutton  and  beef.  In 
frosty  weather  meat  will  require  a little  more 
time  for  cooking.  All  joints  for  roasting  will 
improve  by  hanging  a day  or  so  before  cooking. 

Broiling. 

Broiling  is  the  most  nutritious  method  of 
cooking  mutton  and  pork  chops,  or  beef  and 
rump  steaks,  kidneys  (which  should  never  be 
cut  open  before  cooking),  etc.  Have  the  grid- 
iron clean,  and  put  over  a clear  fire;  put  the 
meat  on  it;  “keep  it  turned  often.”  This  last 
is  a common  direction  in  books,  but  the  reason 
why  is  never  stated:  it  is  to  keep  the  gravy  in 
the  meat.  By  letting  the  one  side  of  a steak 
be  well  done  before  turning,  you  will  see  the 
red  gravy  settled  on  the  top  of  the  steak,  and  so 
the  meat  is  hard  and  spoiled.  This  is  cooking 
the  gravy  out,  instead  of  keeping  it  in  to  nour- 


HOUSEKEEPING  AND  COOKERY 


ish  the  consumer.  Never  stick  the  fork  in  the 
meaty  part;  you  will  lose  gravy  if  you  do.  Be 
sure  to  turn  often,  and  generally  the  chop  or 
steak  is  done  if  it  feels  firm  to  the  fork ; if  not 
done,  it  will  be  soft  and  flabby. 

Frying. 

Although  very  bad  for  chops  or  steaks,  the 
frying-pan  is  indispensable  for  some  things, 
such  as  veal  cutlets,  lamb  chops  (sometimes), 
fish,  pancakes,  etc.  Most  meats  and  fish  are 
usually  fried  with  egg  and  bread-crumbs.  The 
frying-pan  must  be  kept  clean.  This  is  very 
essential,  as  the  dirt  that  sticks  to  the  pan  ab- 
sorbs the  fat,  prevents  the  meat  browning  and 
turns  it  black.  Have  a clear,  brisk  fire,  for  the 
quicker  meat  is  fried  the  tenderer  it  is.  Ac- 
cording to  what  is  to  be  fried,  put  little  or 
much  fat  in  the  pan ; fish  and  pancakes  require 
a considerable  quantity.  The  fat  must  always 
boil  before  putting  the  meat  into  it ; if  not,  it 
coddles.  For  veal  cutlets  a little  butter  is  best 
and  most  economical,  as  it  helps  to  make  the 
gravy.  Some  cooks  have  a few  slices  of  bacon 
with  cutlets  or  liver;  the  fat  from  this,  if  the 
bacon  be  not  rank,  will  do  very  nicely;  and  if 
the  meat  be  well  flavored  and  fried  quickly,  and 
some  nice  gravy  made  to  it,  few  persons  would 
know  the  difference.  Some  like  thickened  and 
some  plain  gravy  to  these  fried  meats;  some  a 
large  quantity,  others  very  little;  all  these 
must  be  accommodated.  To  make  these  gravies, 
have  ready  a little  burnt  sugar  to  brown  with ; 
empty  the  pan  of  the  fat,  if  it  be,  as  is  most 
likely,  too  rank  to  use ; put  warm  water  in  the 
pan;  mix  very  smoothly  sufficient  flour  and 
water  to  thicken  it  to  taste;  into  this  put  as 
much  butter  as  you  like  to  use  (a  little  will  do, 
more  will  make  it  richer);  pepper  and  salt  it 
sufficiently ; stir  it  very  smoothly  into  the  pan 
while  the  water  is  only  warm;  stir  it  well  until 
it  boils,  and  brown  it  with  the  burnt  sugar  to 
your  taste.  Care  must  be  taken,  after  the  gravy 
boils,  not  to  let  it  boil  fast  for  any  length  of 
time,  as  all  thickened  gravies,  hashes,  etc.,  boil 
away  very  fast  and  dry  up;  neither  must  it 
stand  still  in  the  pan ; a whitish  scum  then  set- 
tles on  the  top  and  spoils  the  appearance  of  it. 

N.  B. — For  all  frying  purposes  be  particular 
that  the  pan  is  thoroughly  hot  before  using. 

Cooking  Time-Table. 

Baking  Meats. 

Beef  Sirloin — Rare,  8 minutes  for  each  pound; 
well-done,  10  to  15  minutes  for  each  pound. 

Beef  Ribs  or  Rump — 10  to  15  minutes  for  each 
pound. 

Beef  Fillet — 20  to  25  minutes. 

Lamb — Well  done,  15  minutes  for  each  pound. 

Mutton — Rare,  10  to  12  minutes  for  each 
pound ; well  done,  15  to  18  minutes  for  each  pound. 


233 

Pork — Well  done,  25  to  30  min.  for  each  pound. 
Veal — Well  done,  18  to  20  min.  for  each  pound. 
Braised  Meat — 3)4  to  4 hours. 

Chickens — Weighing  from  3 to  5 pounds,  1 to 
1)4  hours. 

Turkeys — Weighing  from  9 to  12  pounds,  3 to 
3)4  hours. 

Fish—  Of  average  thickness,  weighing  from  6 
to  8 pounds,  1 hour. 

Cake  and  Pastry. 

Sponge  Cake — 45  to  55  minutes. 

Plain  Cake — 20  to  45  minutes. 

Cookies — 10  to  12  minutes. 

Gingerbread — 20  to  30  minutes. 

Plum  Pudding — 2)4  to  3 hours. 

Tapioca  or  Rice  Pudding — 1 hour. 

Bread  Pudding — 65  minutes. 

Pies  with  two  crusts — 30  to  40  minutes. 

Graham  Rolls — )4  hour. 

Wheat  Rolls — 10  to  18  minutes. 

Bread — 40  to  60  minutes. 

Biscuit — 10  to  18  minutes. 

Boiling. 

Beefsteak — Cut  1)4  inches  thick,  5 to  8 minutes. 
Beefsteak — 1 inch  thick,  3 to  5 minutes. 

Mutton  Chops— 8 to  10  minutes. 

Chickens — 18  to  25  minutes. 

Fish — Thin,  4 to  8 minutes. 

Fish — Thick,  10  to  15  minutes. 

Ham — 7 to  10  minutes. 

Boiling  Fish. 

Bass — 10  minutes  for  each  pound. 

Bluefish — 10  minutes  for  each  pound. 

Fresh  Cod  or  Haddock  — 6 minutes  for  each 
pound. 

Halibut — In  square,  15  minutes  for  each  pound. 
Salmon — In  square,  15  minutes  for  each  pound. 
Small  Fish — 6 to  8 minutes  for  each  pound. 
Oysters — 3 to  4 minutes,  or  until  the  edges  curl. 

Boiling  Meats. 

Veal — 2 or  3 hours. 

Beef — 3 or  4 hours. 

Mutton — 2 or  3 hours. 

Ham— 5 to  5)4  hours. 

Sweetbreads — 20  to  25  minutes. 

Chickens — 1 to  1)4  hours. 

Fowls — 2 to  3 hours. 

Tongue — 2 to  3 hours. 

Yege  tables. 

String  Beans — 1)4  to  2 hours. 

Shell  Beans — 1 to  2 hours. 

Cauliflower — 30  to  40  minutes. 

Cabbage , Few—  30  to  45  minutes. 

Corn,  Young — 5 to  10  minutes. 

Carrots — 50  to  60  minutes. 

Asparagus — 15  to  18  minutes. 

Onions — 35  to  45  minutes. 

Oyster  Plant — 40  to  60  minutes. 

Peas — 15  to  20  minutes. 

Potatoes — Boiled,  20  to  30  minutes. 

Potatoes — Steamed,  30  to  45  minutes. 

Turnips — 35  to  50  minutes. 

Parsnips — 35  to  45  minutes. 


234 


HOUSEKEEPING  AND  COOKERY 


SOUPS 

THE  true  economy  of  soups  lies  in  the  fact 
that  so  many  things  which  might  other- 
wise be  wasted  may  be  utilized  in  making 
them.  In  households  where  expenditure  is  not 
so  much  a consideration,  it  may  be  deemed  ex- 
pedient always  to  purchase  fresh  meat  for  the 
sole  purpose  of  making  soup,  but,  in  such 
instances,  the  soup  could  certainly  not  be  re- 
garded as  an  economical  addition  to  a dinner. 
Still,  where  Economy  must  rule,  the  resources 
from  which  she  may  draw  a tureen  of  good 
soup,  without  having  recourse  to  the  butcher, 
are  ample.  Almost  everything  that  is  used  as 
food  may  be  converted  into  soup.  Scraps  of 
meat,  bread,  vegetables,  rice,  sago,  spare  milk, 
and,  better  still,  bones  left  from  the  meat  after 
cooking,  may,  with  a little  ingenuity,  be  made 
into  excellent,  nourishing  soup. 

The  basis  of  all  good  soup  is  stock.  This 
may  be  made  from  meat  or  bones  and  flavored 
with  vegetables.  Let  it  be  borne  in  mind  that 
no  good  stock  can  be  made  the  day  it  is  required 
for  soup.  It  should  be  made  the  previous  day, 
strained  into  a basin,  and  allowed  to  stand  until 
required,  when  the  fat,  which  would  render  the 
soup  so  objectionable,  will  have  cooled  on  the 
top  and  may  be  taken  off  entirely.  The  stock 
may  then  be  used  as  the  basis  of  any  kind  of 
soup. 

In  making  stocks  or  soups  care  must  be 
taken  to  simmer  gently,  not  boil , or  they  will 
be  found  wanting  both  in  flavor  and  nourish- 
ment. The  lid  of  the  stock-pot  must  be  kept 
tightly  closed,  or  there  will  be  considerable 
waste  during  the  long  time  which  the  contents 
must  of  necessity  simmer.  It  will  be  necessary 
to  remove  the  lid  a few  times  in  order  to  take 
off  the  scum  as  it  rises. 

When  preparing  the  stock,  all  the  meat  used 
should  be  cut  into  small  pieces,  and  the  bones 
broken  or  crushed.  Cold  water  and  salt  should 
be  added,  and  the  whole  brought  very  gradually 
to  simmering  point,  the  vegetables  being  added 
after  the  stock  has  been  well  skimmed. 

On  no  account  must  stock  be  left  in  an  iron 
stock-pot  any  length  of  time,  or  it  will  contract 
a very  unpleasant  flavor.  It  must  be  poured 
into  an  earthenware  vessel  and  remain  uncov- 
ered. To  those  about  to  purchase  a stock-pot 
we  would  recommend  an  earthenware  rather 
than  an  iron  one  as  being  more  cleanly  and  not 
necessitating  the  emptying  out  of  the  stock 
when  finished. 


To  Color  Soups — To  obtain  a green  color 
pound  spinach  leaves  and  add  the  juice  obtained 
to  the  stock.  For  a red  color  use  tomatoes,  with- 
out the  skins  and  seeds.  For  amber  grate  a 


carrot  and  mix  with  the  soup,  and  for  a rich 
brown  use  burnt  sugar  or  burnt  onions. 

Macaroni  Soup — Five  cents’  worth  of  bones, 

1 tablespoonful  salt  and  peppercorns,  1 good- 
sized  turnip  and  4 leeks,  2 carrots,  4 onions,  2 
cloves,  1 blade  of  mace,  1 bunch  of  herbs  (mar- 
joram, thyme,  lemon-thyme  and  parsley),  )^  lb. 
macaroni. 

Time  required,  about  2%  hours.  Break  up  the 
bones  and  put  them  into  a stew-pan  with  cold 
water  enough  to  cover  them  and  1 quart  more. 
When  on  the  point  of  boiling  put  in  a tablespoon- 
ful of  salt  to  help  the  scum  to  rise,  then  take  the 
turnip,  peel  it  and  cut  it  in  quarters;  then  take 

2 carrots,  wash  dnd  scrape  them ; take  also  4 leeks, 
wash  and  shred  them  up  finely;  now  take  4 
onions,  peel  them  and  stick  2 cloves  into  them ; 
then  skim  the  soup  well  and  put  in  the  vegetables, 
add  a blade  of  mace  and  a teaspoonful  of  pepper- 
corns, then  allow  soup  to  simmer  for  2)4  hours, 
then  take  )4  lb.  of  macaroni,  wash  and  put  in  a 
stewpan  with  plenty  of  cold  water  and  a little 
salt.  Allow  it  to  boil  until  tender,  then  strain  off 
the  water  and  pour  some  cold  water  on,  to  wash 
the  macaroni  again;  then  cut  in  small  pieces  and 
it  is  ready  for  the  soup.  When  the  soup  is  ready 
for  use  strain  it  over  the  macaroni. 

Milk  Soup — 4 potatoes,  2 leeks  or  onions,  2 
oz.  butter,  pepper,  )4  oz.  salt,  1 pint  milk,  3 
tablespoonfuls  tapioca. 

Put  2 quarts  of  water  into  a stewpan,  then  take  4 
potatoes,  peel  and  cut  in  quarters,  take  also  2 
leeks,  wash  well  in  cold  water  and  cut  them  up; 
when  the  water  boils  put  in  potatoes  and  leeks, 
then  add  the  butter,  salt  and  pepper  to  taste, 
Allow  it  to  boil  to  a mash,  then  strain  the  soup 
through  a colander,  working  the  vegetables 
through  also;  return  the  pulp  and  the  soup  to  the 
stewpan,  add  one  pint  of  milk  to  it  and  boil; 
when  boiling  sprinkle  in  by  degrees  tapioca, 
stirring  all  the  time;  then  let  it  boil  for  15  min- 
utes gently. 

Spring  Vegetable  Soup — 2 lbs.  shin  of  beef, 
2 lbs.  knuckle  of  veal,  a little  salt,  2 young  carrots, 
1 turnip,  1 leek,  )4  bead  of  celery,  1 cauliflower, 
1 gill  of  peas,  )4  saltspoonful  of  carbonate  of 
soda. 

Cut  the  meat  from  the  bone — do  not  use  the 
fat;  break  the  bones  in  halves;  do  not  use  the 
marrow.  Pat  the  meat  and  bones  into  a stock- 
pot  with  five  pints  of  cold  water,  a teaspoonful 
of  salt  will  assist  the  scum  to  rise}  boil  quickly 
and  remove  scum  as  it  rises,  then  simmer  gently 
5 hours.  Cut  carrots  and  turnips  in  slices;  the 
head  of  celery  and  leek  wash  well  and  cut  in 
squares;  cut  the  cauliflower  in  sprigs  after  wash- 
ing. One  hour  before  serving  add  vegetables; 
the  sprigs  of  cauliflower  can  be  put  in  15  minutes 
before  serving.  Put  one  gill  of  peas,  a teaspoon- 
ful of  salt,  a quarter  of  a saltspoonful  of  soda 
into  boiling  water  and  boil  15  minutes,  then 
put  peas  in  tureen  and  put  soup  over  them. 

Good  Gravy  Soup— 1 lb.  beef,  1 pound  veal, 
1 lb.  mutton,  6 quarts  water,  1 crust  of  bread,  1 
carrot,  1 onion,  a little  summer  savory,  4 cloves, 
pepper  and  a blade  of  mace. 


HOUSEKEEPING  AND  COOKERY 


235 


Cut  the  meat  in  small  pieces  and  put  into  the 
water,  with  the  crust  of  bread  toasted  very  crisp. 
Peel  the  carrot  and  onion,  and,  with  a little 
summer  savory,  pepper,  4 cloves  and  a blade  of 
mace,  put  in  the  stewpan.  Cover  it  and  let  it 
stew  slowly  until  the  liquid  is  reduced  to  3 qts. 
Then  strain  it,  take  off  the  fat,  and  serve  with 
sippets  of  toast. 

Scotch  Mutton  Broth — 2 qts.  of  water,  neck 
of  mutton,  4 or  5 carrots,  4 or  5 turnips,  3 onions, 
4 large  spoonfuls  of  Scotch  barley,  salt  to  taste, 
some  chopped  parsley. 

Soak  a neck  of  mutton  in  water  for  an  hour; 
cut  off  the  scrag,  and  put  it  into  a stew-pot  with 
two  quarts  of  water.  As  soon  as  it  boils  skim  it 
well,  and  then  simmer  it  an  hour  and  a half;  then 
take  the  best  end  of  the  mutton,  cut  it  into  pieces 
(two  bones  in  each),  take  some  of  the  fat  off,  and 
put  in  as  many  as  you  think  proper;  skim  the 
moment  the  fresh  meat  boils  up,  and  every  quar- 
ter of  an  hour  afterwards.  Have  ready  4 or  5 
carrots,  the  same  number  of  turnips,  and  3 
onions,  all  cut,  but  not  small,  and  put  them  in 
soon  enough  to  get  quite  tender;  add  4 large 
spoonfuls  of  Scotch  barley,  first  wetted  with  cold 
water.  The  meat  should  stew  three  hours.  Salt 
to  taste,  and  serve  all  together.  Twenty  minutes 
before  serving  put  in  some  chopped  parsley.  It 
is  an  excellent  winter  dish. 

A Roast  Beef  and  Boiled  Turkey  Soup- 
Bones  of  a turkey  and  beef,  2 or  three  carrots,  2 
or  3 onions,  2 or  3 turnips,  34  doz.  cloves,  pepper, 
salt,  tomatoes,  2 tablespoonfuls  of  flour,  some 
bread. 

The  liquor  that  the  turkey  is  boiled  in,  and 
the  bones  of  the  turkey  and  beef,  put  into  a 
soup-pot  with  2 or  3 carrots,  turnips  and  onions, 
34  dozen  cloves,  pepper,  salt  and  tomatoes,  if 
you  have  any;  boil  it  4 hours,  then  strain  all  out. 
Put  the  soup  back  into  the  pot,  mix  2 table- 
spoonfuls of  flour  into  a little  cold  water;  stir  it 
into  the  soup;  give  it  one  boil.  Cut  some  bread 
dice-form,  lay  it  in  the  bottom  of  the  tureen, 
pour  the  soup  on  it,  and  color  with  a little  soy. 

White  Soup — 3 potatoes,  3 leeks,  or  a few 
green  onions,  3 quarts  water  or  stock,  a small 
teacupful  sago,  1 pint  milk,  2 oz.  butter. 

Boil  the  potatoes  and  onions  in  the  stock  until 
quite  tender,  then  mash  them  through  a sieve 
with  a little  of  the  stock.  Return  the  whole  to 
the  saucepan,  add  the  milk.  Sprinkle  in  the  sago 
gradually,  stirring  well.  When  the  sago  has 
boiled  clear  and  tender,  stir  in  the  butter  and 
serve.  If  water  be  used  instead  of  stock,  34  tea- 
spoonful  of  salt  should  be  added  with  the  pota- 
toes and  leeks,  and  pepper  to  taste. 

Greek  Soup — 4 lbs.  lean  beef,  1 lb.  lean  mutton, 
1 lb.  veal,  4 oz.  lean  ham,  4 carrots,  4 onions,  1 
head  celery,  a little  soy,  a few  allspice  and  a few 
coriander  seeds,  some  pepper  and  salt,  10  quarts 
water. 

Cut  up  the  beef,  mutton  and  veal  into  small 
pieces,  and  throw  into  a stewpan  with  10  quarts 
of  cold  water;  add  a little  salt,  and  then  place  on 
the  stove  to  boil;  take  off  the  scum,  add  a little 
cold  water,  and  take  off  the  second  scum;  then 


cut  up  the  carrots,  onions  and  celery  and  throw 
in  the  pot;  add  a little  more  salt,  a few  allspice, 
and  coriander  seeds;  let  it  simmer  6 hours,  color 
the  soup  with  a little  soy,  and  strain  it  through 
a fine  cloth;  take  off  any  fat  that  may  be  on  the 
soup  with  a sheet  of  paper;  before  sending  to 
table  boil  the  soup,  and  place  in  the  tureen  a 
little  fried  lean  ham  cut  into  small  pieces. 

Gihlet  Soup — 3 sets  of  ducks’  giblets,  2 lbs, 
beef,  some  bones,  shank  bones  of  two  legs  of 
mutton,  3 onions,  some  herbs,  pepper  and  salt, 
carrots,  3 quarts  water,  pint  cream,  1 oz. 
butter,  1 spoonful  flour. 

Thoroughly  clean  3 sets  of  ducks’  giblets,  cut 
them  in  pieces,  and  stew  with  2 lbs.  of  beef,  some 
bones,  the  shank  bones  of  2 legs  of  mutton,  3 
small  onions,  some  herbs,  pepper  and  salt  to 
taste,  and  carrots,  for  3 hours  in  3 quarts  of 
water.  Strain  and  skim,  add  34  piut  of  cream 
mixed  with  one  ounce  of  butter  kneaded  with  a 
spoonful  of  flour,  and  serve  with  the  giblets. 
(Only  the  gizzard  should  be  cut). 

Potato  Soup  — 2 lbs.  potatoes,  a pinch  of 
celery  seed,  a sprig  of  parsley,  2 quarts  white 
stock,  pepper  and  salt  to  taste. 

Boil  or  steam  the  potatoes  very  dry,  mash 
them  very  finely  with  a fork,  and  add  them 
gradually  to  the  boiling  stock.  Pass  through  a 
sieve,  add  the  seasoning,  and  simmer  5 minutes, 
adding  1 oz.  of  butter  and  34  pint  of  milk. 
Serve  with  fried  bread  or  toast. 

Oyster  Soup  a la  Reine— 2 or  3 doz.  small 
oysters,  some  pale  veal  stock,  mace,  cayenne,  1 
pint  boiling  cream. 

Two  or  3 dozen  small  oysters  to  each  pint  of 
soup  should  be  prepared.  Take  the  beards  and 
simmer  them  separately  in  a little  very  pale  veal 
stock  30  minutes.  Heat  2 quarts  of  the  stock, 
flavor  with  mace  and  cayenne,  and  add  the 
strained  stock  from  the  oyster  beards.  Simmer 
the  fish  in  their  own  liquor,  add  to  it  the  soup 
and  1 pint  of  boiling  cream.  Put  the  oysters  in 
a tureen,  pour  over  the  soup  and  serve.  If  not 
thick  enough  thicken  with  arrowroot  or  butter 
mixed  with  flour. 

Chicken  Soup  (Brown) — 1 or  2 fowls,  a bunch 
of  herbs,  1 carrot,  1 onion,  2 oz.  lean  ham,  2 oz. 
butter,  pepper  and  salt,  2 quarts  good  stock,  and 
a little  roux,  a few  allspice,  a little  grated  nut- 
meg and  mace. 

Cut  up  the  carrot  and  onion,  and  fry  in  2 oz. 
of  good  butter,  a nice  light  brown;  add  the  ham 
and  fowls  cut  up  small,  taking  care  to  break  up 
the  bones  with  a chopper,  add  the  stock,  and 
boil  until  the  fowl  is  cooked  to  rags;  thicken 
with  a little  roux,  add  the  allspice  and  mace  and 
a little  grated  nutmeg,  color  with  a little  soy, 
add  seasoning  to  taste.  Serve  with  the  soup 
some  plain  boiled  rice. 

Beef  Gravy  Soup — Some  beef  water,  2 oz. 
salt  to  every  gallon  of  water,  4 turnips,  2 carrots, 
some  celery,  4 young  leeks,  6 cloves,  1 onion,  34 
teaspoonful  peppercorns,  some  savory  herbs. 

Various  parts  of  beef  are  used  for  this;  if  the 
meat,  after  the  soup  is  made,  is  to  ^e  sent  to  the 
table,  rump  steak  or  the  best  parts  of  the  leg 


236 


HOUSEKEEPING  AND  COOKERY 


are  generally  used,  but  if  soup  alone  is  wanted, 
part  of  the  shin  with  a pound  from  the  neck  will 
do  very  well.  Pour  cold  water  on  the  beef  in 
the  soup  pot  and  heat  the  soup  slowly,  the  slower 
the  better,  letting  it  simmer  beside  the  fire, 
strain  it  carefully,  adding  a little  cold  water  now 
and  then,  put  in  2 oz.  of  salt  for  every  gallon  of 
water,  skim  again,  and  put  in  four  turnips,  two 
carrots,  some  celery,  4 young  leeks,  6 cloves 
stuck  into  an  onion,  half  a teaspoonful  of 
peppercorns,  and  some  savory  herbs;  let  the 
soup  boil  gently  for  six  hours;  strain. 

Milk  Soup  with  V ermicelli— Salt,  5 pints 
boiling  milk,  5 oz.  fresh  vermicelli. 

Throw  a small  quantity  of  salt  into  5 pints  of 
boiling  milk,  and  then  drop  lightly  into  it  5 oz. 
of  good  fresh  vermicelli;  keep  the  milk  stirred 
as  this  is  added,  to  prevent  its  gathering  into 
lumps,  and  continue  to  stir  it  very  frequently 
from  15  to  20  minutes,  or  until  it  is  perfectly 
tender.  The  addition  of  a little  pounded  sugar 
and  powdered  cinnamon  makes  this  a very  palat- 
able dish.  For  soup  of  this  description,  rice, 
semolina,  sago,  cocoa-nut,  sago  and  macaroni 
may  all  be  used,  but  they  will  be  required  in 
rather  smaller  proportions  to  the  milk. 

Green  Pea  Soup — 4 lbs.  beef,  34  pk.  green 
peas,  1 gal.  water,  34  cup  rice-flour,  salt,  pepper 
and  chopped  parsley. 

Four  lbs.  beef,  cut  into  small  pieces,  34  pk.  green 
peas,  1 gallon  water,  „34  cup  of  rice-flour,  salt, 
pepper  and  chopped  parsley;  boil  the  empty  pods 
of  the  peas  in  the  water  1 hour  before  putting  in 
the  beef.  Strain  them  out,  add  the  beef,  and  boil 
slowly  for  134  hour  longer;  34  hour  before  serv- 
ing, add  the  shelled  peas,  and  20  minutes  later,  the 
rice-flour  with  salt,  pepper  and  parsley.  After 
adding  the  rice-flour,  stir  frequently,  to  prevent 
scorching.  Strain  into  a hot  tureen. 

Celery  Soup — The  white  part  of  3 heads  of 
celery,  34  lb-  rice, 1 onion,  1 quart  stock,  2 quarts 
milk,  pepper  and  salt,  and  a little  roux. 

Cut  up  the  celery  and  onions  very  small,  boil 
them  in  the  stock  until  quite  tender,  add  the 
milk  and  the  rice,  and  boil  together  until  quite 
a pulp,  add  pepper  and  salt  and  a little  roux, 
strain  through  a fine  hair  sieve  or  a metal  strain- 
er, and  boil  a few  minutes,  taking  care  it  does 
not  burn.  Serve  some  small  croutons  or  fried 
bread  with  it. 

Tomato  Soup — 4 lbs.  tomatoes,  2 onions,  1 
carrot,  2 quarts  of  stock  or  broth,  pepper  and 
salt  and  a little  roux,  2 oz.  fresh  butter. 

Cut  up  the  onions  and  carrot,  place  them  in  a 
stewpan  with  the  butter,  and  lightly  fry  them. 
Take  the  seeds  out  of  the  tomatoes,  then  put 
them  in  the  stewpan  with  the  fried  onions  and 
carrot,  add  the  stock,  pepper  and  salt,  and  let 
them  boil  for  1 hour,  occasionally  stirring  them; 
add  a little  roux  to  thicken  the  soup,  and  strain 
through  a fine  hair  sieve.  Serve  the  soup  very 
hot,  and  send  to  the  table  with  it  some  small 
pieces  of  fried  bread,  sprinkled  with  chopped 
parsley. 


Tomato  Soup  without  Meat— 1 can  toma- 
toes, 2 large  onions,  34  pint  milk,  1 tablespoon- 
ful flour,  2 tablespoonfuls  butter,  salt,  pepper. 

Take  1 can  of  tomatoes,  press  through  the 
colander  and  set  on  the  fire  where  it  will  stew 
gently.  Slice  2 large  onions  very  thin  and  add 
to  the  tomatoes.  Let  it  stew  34  hour,  then  add 
34  pint  of  milk,  1 tablespoonful  of  flour  rubbed 
in  2 of  butter,  and  salt  and  pepper  to  taste.  Let 
it  boil  3 minutes,  when  it  is  done.  Serve  with 
bits  of  toasted  bread. 

Soup  a la  Dauphiue — 6 lbs.  of  lean  beef,  4 
carrots,  2 turnips,  4 onions,  1 head  celery,  4 oz. 
lean  ham,  pepper  and  salt,  a little  soy,  2 bay 
leaves,  a bunch  of  herbs,  a few  allspice,  2 blades 
of  mace,  5 qts.  water. 

Cut  up  the  onions,  carrots,  turnips  and  celery 
into  small  pieces,  and  lay  in  the  bottom  of  a 
large  stewpan;  cut  up  the  6 lbs.  of  lean  beef, 
and  lay  on  the  top  of  the  vegetables,  sprinkle  a 
little  salt  over  it,  and  cook  over  the  fire  (taking 
care  it  does  not  burn)  for  2 hours;  add  5 qts.  of 
water,  and  bring  it  to  the  boil;  take  off  the  fat 
and  scum,  add  a little  more  cold  water,  and  throw 
in  3 blades  of  mace,  2 bay  leaves,  a bunch  of 
herbs,  4 oz.  of  lean  ham  cut  up  very  fine,  and  a 
few  allspice,  color  a light  brown  with  a little 
soy,  and  simmer  for  5 hours,  and  then  strain 
through  a fine  cloth,  and  with  a sheet  of  paper 
take  off  any  floating  fat;  boil  again,  and  before 
serving  throw  in  the  soup  some  green  taragon 
leaves  and  a little  chervil. 

Julieune  Soup — 1 carrot,  1 turnip,  1 stick  of 
celery,  3 parsnips,  2 or  3 cabbage  leaves,  butter, 
lettuce,  1 handful  of  sorrel  and  chervil,  stock, 
salt  and  pepper. 

Cut  in  very  small  slices  a carrot,  a turnip,  a 
stick  of  celery,  3 parsnips,  and  2 or  3 cabbage 
leaves,  put  them  in  a saucepan  with  butter,  and 
give  them  a nice  color,  shaking  the  saucepan  to 
prevent  them  from  sticking  to  the  bottom,  then 
add  a lettuce  and  a handful  of  sorrel  and  chervil 
torn  in  small  pieces,  moisten  these  with  stock  and 
leave  them  on  the  fire  for  a few  minutes,  then 
boil  up,  add  the  whole  of  the  stock  and  boil 
gently  for  3 hours;  season  with  salt  and  pepper. 

Mrs.  President  Harrison’s  Clear  Soup— 
4 lbs.  lean  beef,  4 qts.  water,  1 teaspoonful  celery 
seed,  2 small  onions,  2 small  carrots,  1 bunch 
parsley,  6 blades  mace,  16  whole  cloves,  the 
whites  of  4 eggs,  salt  and  pepper  to  taste. 

Cut  the  beef  in  pieces  of  the  size  of  a walnut, 
taking  care  not  to  leave  a particle  of  fat  on  them. 
Pour  on  it  the  water  and  let  it  boil  up  3 times, 
skimming  well  each  time;  for  if  any  of  the  grease 
is  allowed  to  go  back  into  the  soup  it  will  be 
impossible  to  get  it  clear.  Scrape  the  carrots, 
stick  4 cloves  firmly  into  each  onion,  and  put 
them  in  the  soup.  Then  add  the  celery  seed, 
parsley,  mace,  pepper  and  salt.  Let  this  boil 
until  the  vegetables  are  tender,  then  strain 
through  a bag,  return  to  the  soup-pot,  and  stir 
in  the  well-beaten  whites  of  the  eggs.  Boil  until 
the  eggs  gather  to  one  side,  skim  off,  and  color 
a delicate  amber  by  burning  a dessertspoonful 
of  brown  sugar  and  stirring  it  into  the  soup  until 


HOUSEKEEPING  AND  COOKERY 


237 


sufficiently  colored.  Wash  the  bag  in  warm 
water,  pour  the  soup  through  again,  and  serve. 

Clear  Soup — 1 quart  brown  stock,  34  lb.  very 
lean  beef,  1 onion,  1 carrot,  2 whites  of  eggs. 

Carefully  remove  the  fat  from  the  meat,  chop 
it  fine  and  put  it  in  a basin  of  cold  water,  just 
stirring  it  to  separate  it.  Let  it  stand  5 minutes, 
then  pour  it  into  a saucepan  with  the  vegetables 
cut  in  pieces,  the  whites  and  broken  shells  of  the 
eggs,  and  the  stock;  whilst  heating  over  the  fire, 
whisk  well  until  it  begins  to  rise,  when  cease,  and 
let  it  boil  2 minutes.  Cover  closely  and  let  it 
stand  quietly  until  there  is  a thick  crust  on  top, 
then  strain  through  a jelly  bag  or  soup-cloth. 
Vegetables  cut  into  small  strips,  or  wafers,  and 
boiled  for  10  minutes,  may  be  added  before  serv- 
ing. 

Barley  Soup — 34  pint  pearl  barley,  1 qt.  white 
stock,  the  yolk  of  1 egg,  1 gill  cream,  34  pat  fresh 
butter,  bread. 

Boil  half  a pint  of  pearl  barley  in  a quart  of 
white  stock  till  it  is  reduced  to  a pulp,  pass  it 
through  a hair  sieve,  and  add  to  it  as  much  well- 
flavored  white  stock  as  will  give  a puree  of  the 
consistency  of  cream;  put  the  soup  on  the  fire; 
when  it  boils  stir  into  it,  off  the  fire,  the  yolk  ef 
an  egg  beaten  up  with  a gill  of  cream;  add  half 
a pat  of  fresh  butter,  and  serve  with  small  dice 
of  bread  fried  in  butter. 

A Delicate  and  Delicious  Soup — Three  car- 
rots, 2 turnips,  2 onions,  3 leeks,  1 stick  of  celery, 

2 oz.  butter,  a little  mutton  broth,  seasoning  to 
taste. 

Cut  up  the  vegetables  small  and  fry  them  in 
the  butter  till  tender  and  of  a light  brown  color. 
Add  enough  to  keep  them  from  burning,  and 
stew  them  for  an  hour.  Then  rub  through  a 
sieve  with  a little  more  broth.  Stew  for  a few 
minutes  longer;  salt  and  cayenne  to  taste. 

If  properly  done  the  soup  will  be  as  thick  as 
cream. 

Onion  Soup — Water  that  has  boiled  a leg  or 
neck  of  mutton,  1 shank  bone,  6 onions,  4 car- 
rots, 2 turnips,  salt. 

Into  the  water  that  has  boiled  a leg  or  neck  of 
mutton  put  the  carrots  and  turnips  and  shank 
bone,  and  simmer  2 hours,  then  strain  it  on  six 
onions,  first  sliced  and  fried  a light  brown,  sim- 
mer 3 hours,  skim  carefully,  and  serve.  Put  into 
it  a little  roll  or  fried  bread. 

Eel  Soup — 3 lbs.  eels,  1 onion,  1 oz.  butter, 

3 blades  mace,  1 bunch  sweet  herbs,  34  oz.  PeP' 
per-corns,  salt,  2 tablespoonfuls  flour,  34  pt* 
cream,  2 qts.  water. 

Wash  the  eels,  cut  them  into  thin  slices  and 
put  them  in  the  stewpan  with  the  butter;  let 
them  simmer  for  a few  minutes,  then  pour  the 
water  to  them,  and  add  the  onion  cut  in  small 
slices,  the  herbs,  mace  and  seasoning.  Simmer 
till  the  eels  are  tender,  but  do  not  break  the  flesh. 
Remove  them  carefully,  mix  flour  smoothly  to  a 
batter  with  the  cream,  bring  it  to  a boil,  pour 
over  the  eels,  and  serve. 

Asparagus  Soup — Twenty-five  heads  of  aspa- 
ragus, 1 qt.  stock,  1 tablespoonful  flour,  1 oz.  but- 
ter, sugar,  pepper  and  salt,  some  spinach  green- 


ing, 1 pat  of  fresh  butter  or  1 gill  of  cream, 
small  dice  of  bread. 

Put  25  heads  of  asparagus  in  a saucepan  with  a 
qt.  of  stock,  free  from  fat,  let  them  boil  till 
quite  done;  remove  the  asparagus,  pound  it  in  a 
mortar,  then  pass  it  through  a sieve;  mix  a table- 
spoonful of  flour  and  1 oz.  of  butter  in  a sauce- 
pan on  the  fire;  add  a little  sugar,  pepper  and 
salt,  quantity  sufficient  for  the  asparagus  pulp, 
and  the  stock  in  which  the  asparagus  was  origin- 
ally boiled;  let  the  whole  come  to  a boil,  then 
put  in  a little  spinach  greening,  and  lastly  a pat 
of  fresh  butter,  or  stir  in  a gill  of  cream.  Serve 
over  small  dice  of  bread  fried  in  butter. 

Cream  of  Asparagus  Soup— One  bundle  as- 
paragus, 1 qt.  milk,  butter,  flour. 

Wash  the  asparagus,  cut  it  into  pieces,  put  in 
a saucepan,  cover  with  1 pt.  of  boiling  water, 
boil  gently  for  *4  of  an  hour,  remove  the  tips 
and  put  aside  until  wanted;  press  the  remaining 
part  through  a colander,  using  the  water  in 
which  it  was  boiled;  put  1 qt.  of  milk  into  a 
double  boiler;  rub  together  one  large  tablespoon- 
ful of  butter  and  two  tablespoonfuls  of  flour; 
stir  this  carefully  into  the  milk;  stir  constantly 
until  smooth  and  partly  thick.  If,  by  any  care- 
lessness, it  should  look  the  slightest  lumpy,  put 
it  through  a sieve,  return  to  the  double  boiler,  and 
add  the  asparagus  that  has  been  pressed  through 
the  colander.  Season  to  taste  with  salt  and  pep- 
per, add  the  asparagus  tips,  and  as  soon  as  the 
whole  is  smoking  hot,  serve.  You  can  not  fail, 
unless  you  allow  the  mixture  to  stand;  then  the 
vegetable  will  separate  from  the  milk  and  give  it 
a curdled  appearance. 

Cream  of  Tomato  Soup— One  pt.  can  toma- 
toes, 1 qt.  milk,  parsley,  mace,  butter,  flour,  bay 
leaf,  sugar,  soda. 

To  the  tomatoes  add  a sprig  of  parsley,  a 
blade  of  mace  and  a bay  leaf,  and  stew  together 
for  15  minutes.  Rub  together  1 tablespoonful  of 
butter  and  2 tablespoonfuls  of  flour;  add  to  1 qt. 
boiling  milk  and  stir  constantly  until  it  thickens. 
When  ready  to  use  the  soup,  press  the  tomatoes 
through  a sieve  and  add  1 teaspoonful  of  sugar 
and  34  teaspoonful  of  soda,  then  the  boiling  milk. 
It  must  not  go  on  the  fire  after  the  tomatoes  and 
milk  are  mixed,  or  it  will  curdle. 

Mulligatawney  Soup— One  chicken  (or  3 rab- 
bits), 3 small  onions,  butter,  curry  powder,  34 
lemon,  cloves. 

Cut  up  a good-sized  chicken  as  for  a fricassee; 
cut  3 small  onions  in  slices,  put  a tablespoonful 
of  butter  in  a frying-pan,  add  the  chicken  and 
onion,  and  stir  till  a nice  brown;  mix  well  with 
these  a tablespoonful  of  curry  powder,  4 whole 
cloves,  the  juice  of  34  a lemon,  and  salt  to  taste. 
Put  all  in  the  soup  kettle  with  2 qts.  of  water, 
bring  slowly  to  a boil,  skim  and  let  it  simmer 
gently  for  2 hours.  Three  rabbits  may  be  used 
in  place  of  the  chicken,  if  preferred. 

Corn  Soup — One  can  green  corn,  1 pt.  milk, 
flour,  butter,  1 egg. 

Take  one  can  of  green  corn  and  put  it  on  the 
back  of  the  stove  with  2 qts.  of  hot  water;  let  it 
cook  gently  34  hour,  then  put  where  it  will  cook 


238 


HOUSEKEEPING  AND  COOKERY 


more  rapidly.  When  the  corn  is  tender,  pnt  in  1 
pt.  of  milk,  season  to  taste,  let  it  boil  up,  then 
add  2 tablespoonfuls  of  flour  mixed  with  3 of  but- 
ter. If  you  like  you  may,  after  removing  the 
soup  from  the  fire,  stir  in  one  well-beaten  egg, 
beating  rapidly  to  prevent  curdling. 

Bean  Soup — One  qt.  dried  white  beans,  a cup 
milk  or  cream,  butter,  soda. 

Soak  1 qt.  of  dried  white  beans  over  night. 
In  the  morning,  drain;  add  2 qts.  of  water;  when 
it  comes  to  the  boiling  point,  pour  off  and  add 
2 qts.  of  fresh  boiling  water,  also  about  ^ of  a 
teaspoonful  of  soda.  Boil  until  the  beans  are 
soft;  then  press  through  a sieve  and  return  it  to 
the  kettle.  Add  salt  and  pepper  to  taste  and  a 
cup  of  cream  or  a cup  of  milk  and  a bit  of  but- 
ter. If  still  too  thick,  add  more  milk.  Crackers 
buttered  and  browned  in  the  oven  or  squares  of 
bread  browned  in  butter  are  nice  to  serve  with 
this. 

Oyster  Soup — Fifty  oysters,  1 pt.  milk,  a blade 
of  mace,  1 tablespoonful  butter,  1 teaspoonful 
flour,  powdered  cloves,  salt,  pepper,  chopped 
parsley. 

Put  in  a stewpan  a pint  of  milk,  a blade  of 
mace,  with  a heaping  tablespoonful  of  butter ; put 
in  another  stewpan  the  juice  from  50  oysters; 
place  them  on  the  stove.  When  the  milk  begins 
to  boil  thicken  it  with  a heaping  teaspoonful  of 
flour  previously  mixed  with  milk;  then  stand  it 
back  on  the  range  where  it  does  not  boil.  When 
the  scum  begins  to  rise  on  the  top  of  the  oyster 
juice  skim  it  off;  then  add  a pinch  of  powdered 
cloves  and  some  salt  and  black  pepper.  When 
it  begins  to  boil  pour  it  into  the  stewpan  with 
the  milk,  stirring  gently,  so  it  does  not  curdle  or 
lump.  Then  turn  in  the  oysters.  Let  them 
boil  about  1 minute  or  until  the  edges  curl;  then 
turn  into  a soup  tureen,  where  you  have  prev- 
iously placed  a tablespoonful  of  chopped  parsley. 
Serve  at  once. 

FISH 

FRESH  water  fish  have  often  a muddy  smell 
and  taste.  To  take  this  off  soak  the  fish 
in  strong  salt  and  water  after  it  is  nicely 
cleaned,  then  dry  and  dress  it.  The  fish  must 
be  put  in  the  water  while  cold  and  set  to  do 
very  gently,  or  the  outside  will  break  before 
the  inner  part  is  done.  Crimp  fish  should  be 
put  into  boiling  water,  and  when  it  boils  up  put 
a little  cold  water  in,  to  check  extreme  heat, 
and  simmer  it  a few  minutes.  Small  fish  nicely 
fried,  covered  with  egg  and  crumbs,  make  a 
dish  far  more  elegant  than  if  served  plain. 
Great  attention  should  be  paid  to  the  garnish- 
ing of  fish.  Use  plenty  of  horse-radish,  parsley 
and  lemoD.  If  fish  is  to  be  fried  or  broiled  it 
must  be  wrapped  in  a clean  cloth  after  it  is  well 
cleaned.  When  perfectly  dry,  wet  with  an  egg 
(if  for  frying)  and  sprinkle  the  finest  bread 
crumbs  over  it;  then,  with  a large  quantity  of 
lard  or  dripping,  boiling  hot,  plunge  the  fish 
into  it  and  fry  a light  brown;  it  can  then  be 


laid  on  blotting-paper  to  receive  any  grease. 
Butter  gives  a bad  color;  oil  fries  the  finest 
color  for  those  who  will  allow  for  the  expense. 
Garnish  with  raw  or  fried  parsley,  which  must 
be  thus  done:  When  washed  and  picked  throw 
it  again  into  clean  water;  when  the  lard  or 
dripping  boils,  throw  the  parsley  into  it  imme- 
diately from  the  water,  and  instantly  it  will  be 
green  and  crisp,  and  must  be  taken  up  with  a 
slice.  If  fish  is  to  be  broiled,  it  must  be  sea- 
soned, flavored  and  put  on  a gridiron  that  is 
very  clean,  which,  when  hot,  should  be  rubbed 
with  a piece  of  suet  to  prevent  the  fish  from 
sticking.  It  must  be  broiled  on  a very  clear 
fire  and  not  too  near,  or  it  may  be  scorched. 

Cod’s  Head  and  Shoulders  (to  Boil)  — One 
cod’s  head  and  shoulders,  salt  water,  1 glass  of 
vinegar,  horseradish. 

Wash  and  tie  it  np,  and  dry  with  a cloth.  Salt 
the  water,  and  pnt  in  a glass  of  vinegar.  When 
boiling,  take  off  the  scnm;  pnt  the  fish  in,  and 
keep  it  boiling  very  briskly  abont  % honr.  Par- 
boil the  milt  and  roe,  cnt  in  thin  slices,  fry,  and 
serve  them.  Garnish  with  horseradish;  for  sance, 
oysters,  eggs,  or  drawn  bntter. 

Stewed  Codfish  in  Brown  Sance  — Slice 
the  fish,  take  off  the  skin  and  fry  qnickly  a 
fine  brown,  lift  it  ont  and  place  in  a stewpan 
with  boiling  brown  gravy;  add  the  jnice  of  a 
lemon  and  some  salt.  Stew  the  fish  gently  nntil 
it  begins  to  break,  lift  it  on  a hot  dish,  stir  into 
the  gravy  134  oz*  °f  butter  with  1 teaspoonful  of 
flour  and  a little  mace.  Boil  the  sauce  1 minute, 
pour  it  over  the  fish  and  serve. 

Salmon  Croquettes  — The  contents  of  l can 
of  salmon  from  which  the  oil  has  been  poured 
and  which  have  been  shredded  fine,  1 cupful  of 
fine  bread  crumbs,  1 egg  and  cayenne  pepper 
to  taste;  mix  well,  make  into  balls,  dip  first  into 
beaten  egg  and  then  into  bread  crumbs  or 
cracker  dust;  fry  in  plenty  of  boiling  lard  and 
drain  on  coarse  brown  paper  before  serving. 
Garnish  the  dish  with  parsley  and,  if  you  like, 
slices  of  lemon. 

Salt  Cod  — Cod,  vinegar  (1  glass),  parsnips, 
cream,  butter,  flour. 

Soak  and  clean  the  piece  you  mean  to  dress, 
then  lay  it  all  night  in  water,  with  a glass  of 
vinegar.  Boil  it  enough,  then  break  it  into  flakes 
on  the  dish;  pour  over  it  parsnips  boiled,  beaten 
in  a mortar,  and  then  boiled  up  with  cream  and 
a large  piece  of  butter  rubbed  with  a little  flour. 
It  may  be  served  as  above  with  egg  sauce  instead 
of  the  parsnip,  and  the  root  sent  up  whole;  or 
the  fish  may  be  boiled  and  sent  up  without  flak- 
ing, and  the  sauces  as  above. 

Cod’s  Roes  — One  or  more  cod’s  roes,  134  oz- 
of  butter,  2 eggs,  1 teaspoonful  of  salt,  1 pinch 
of  cayenne  pepper,  1 grate  of  nutmeg,  1 des- 
sertspoonful of  tomato  sauce  or  vinegar. 

Boil  1 or  more  cod’s  roes,  according  to  size, 
till  quite  set  and  nearly  done.  Take  them  out 
of  the  water,  and  when  cold  cut  them  into  slices 


HOUSEKEEPING  AND  COOKERY 


239 


% of  an  inch  thick.  Now  put  into  a small  stew- 
pan  13*2  oz.  of  butter;  when  made  liquid  over 
the  fire,  take  it  off  and  stir  into  it  the  yolks  of 
2 eggs,  a small  teaspoonful  of  salt,  a pinch  of 
cayenne  pepper,  a grate  of  nutmeg,  and  a des- 
sertspoonful of  tomato  or  Mogul  sauce,  or  the 
vinegar  from  any  good  pickle.  Mix  all  well  to- 
gether and  stir  it  over  the  fire  for  2 or  3 minutes 
to  thicken.  Dip  the  slices  of  cod’s  roe  in  this 
sauce  to  take  up  as  much  as  they  will,  lay  them 
in  a dish,  pour  over  them  any  of  the  sauce  that 
may  be  left,  put  the  dish  into  the  oven  for  10 
minutes,  and  send  to  table  very  hot. 

Codfish  Balls — Equal  quantities  of  potatoes 
and  boiled  codfish,  1 oz.  butter,  1 egg. 

Equal  quantity  of  mashed  potatoes  and  boiled 
codfish  minced  fine;  to  each  3^2  lb.  allow  1 oz.  of 
butter  and  a well-beaten  egg;  mix  thoroughly. 
Press  into  balls  between  2 spoons;  drop  into  hot 
lard,  and  fry  till  brown. 

Salt  Salmon  (to  Souse)  — One  salt  salmon, 
cayenne,  whole  allspice,  a little  mace,  cold 
vinegar. 

Wash  a salt  salmon,  and  cover  it  with  plenty 
of  clean  water.  Let  it  soak  24  hours,  but  be 
careful  to  change  the  water  several  times.  Then 
scale  it,  cut  it  into  4 parts,  wash,  clean,  and  put 
on  to  boil.  When  half  done  change  the  water; 
and  when  tender,  drain  it,  put  it  in  a stone  pan, 
sprinkle  some  cayenne,  whole  allspice,  a few 
cloves,  and  a little  mace  over  each  piece;  cover 
with  cold  vinegar.  This  makes  a nice  relish 
for  tea. 

Fish  Pie  — Any  remains  of  cold  fish,  such 
as  cod  or  haddock.  Clear  the  fish  from  the 
bones,  put  a layer  of  it  in  a pie-dish,  sprinkle 
with  pepper  and  salt,  then  put  a layer  of  bread 
crumbs,  some  grated  nutmeg  and  chopped  pars- 
ley. Repeat  this  until  the  dish  is  quite  full,  pour 
in  some  white  sauce,  cover  with  a layer  of  bread 
crumbs  or  mashed  potatoes.  Bake  to  34  an 
hour. 

Salmon  (Fried,  with  Anchovy  Sauce)  — 
Some  thin  slices  from  the  tail  end  of  a salmon, 
anchovy  sauce,  flour,  bread  crumbs,  eggs,  water, 
a little  roux,  a little  cayenne  pepper,  lard. 

Scrape  the  scales  off  the  tail  end  of  a salmon, 
cut  in  thin  slices,  dip  them  in  flour,  then  in  2 
eggs  whisked  up  with  a tablespoonful  of  water 
and  a tablespoonful  of  anchovy  sauce,  then  dip 
them  in  bread  crumbs,  and  fry  in  boiling  lard 
for  8 or  10  minutes;  dish  them  up  on  a napkin 
in  a nice  heap,  and  sprinkle  a little  chopped 
parsley  over  them,  and  serve  in  a sauceboat  some 
sauce. 

Salmon  (Dressed,  Italian  Sauce)— Two  slices 
about  3 in.  thick  of  good  salmon,  2 onions, 
1 carrot,  1 shalot,  2 gherkins,  a few  preserved 
mushrooms  and  a few  capers,  3 oz.  of  butter,  a 
little  chopped  parsley,  1 tablespoonful  of  anchovy 
sauce,  and  a pint  of  good  stock,  and  a little 
roux. 

Cut  up  2 onions  and  1 carrot  into  thin  slices, 
and  lay  them  in  the  bottom  of  a baking  dish 
with  a little  pepper  and  salt  and  1 oz,  of  butter; 


lay  the  slices  of  salmon  on  the  top  of  the  veget- 
ables, cover  them  with  buttered  paper,  and  bake 
for  35  minutes  in  a warm  oven;  when  cooked, 
serve  with  sauce  made  as  follows:  Cut  up  1 

shalot  very  fine,  and  lightly  fry  in  2 oz.  of  butter; 
throw  in  a little  chopped  parsley,  2 gherkins 
chopped  fine,  and  a few  capers  and  mushrooms, 
cut  up  very  fine,  and  1 pt.  of  good  stock,  a little 
roux  to  thicken,  and  one  tablespoonful  of  anchovy 
sauce  and  a little  pepper;  boil  these  ingre- 
dients together  for  30  minutes,  lift  the  salmon 
carefully  onto  a dish  (taking  care  no  onion  or 
carrot  hang  to  it),  pour  the  boiling  sauce  over  it 
and  serve  very  hot. 

Perch  and  Tench  — Put  them  into  cold  wa- 
ter, boil  them  carefully  and  serve  with  melted 
butter  and  soy.  Perch  is  a most  delicate  fish. 
They  may  be  either  fried  or  stewed,  but  in  stew- 
ing they  do  not  preserve  so  good  a flavor. 

Tront  and  Grayling  (to  Fry)  — Scale,  gut, 
and  wash  well;  then  dry  them,  and  lay  them 
separately  on  a board  before  the  fire,  after  dust- 
ing some  flour  over  them.  Fry  them  of  a fine 
color  with  fresh  dripping;  serve  with  crimp 
parsley  and  plain  butter.  Perch  and  tench  may 
be  done  the  same  way. 

Perch  and  Tront  (to  Broil)  — Split  them 
down  the  back,  notch  them  two  or  three  time 
across,  and  broil  over  a clear  fire;  turn  them 
frequently,  and  baste  with  well  salted  butter  and 
powdered  thyme. 

Mackerel — Boil,  and  serve  with  butter  and 
fennel. 

To  broil  them,  split,  and  sprinkle  with  herbs, 
pepper  and  salt;  or  stuff  with  the  same,  crumbs 
and  chopped  fennel. 

Potted:  Clean,  season,  and  bake  them  in  a pan 
with  spice,  bay  leaves  and  some  butter;  when 
cold,  lay  them  in  a potting-pot,  and  cover  with 
butter. 

Pickled:  Boil  them,  then  boil  some  of  the 
liquor,  a few  peppers,  bay  leaves,  and  some 
vinegar;  when  cold,  pour  it  over  them. 

Mackerel  (Pickled,  called  Caveach) — Six 
mackerel,  1 oz,  of  pepper,  2 nutmegs,  a little 
mace,  4 cloves,  1 handful  of  salt. 

Clean  and  divide  them ; then  cut  each  side  into 
three,  or,  leaving  them  undivided,  cut  each  fish 
into  five  or  six  pieces.  To  six  large  mackerel, 
take  nearly  an  ounce  of  pepper,  2 nutmegs,  a little 
mace,  4 cloves  and  a handful  of  salt,  all  in  the 
finest  powder.  Mix,  and,  making  holes  in  each 
piece  of  fish,  thrust  the  seasoning  into  them;  rub 
each  piece  with  some  of  it;  then  fry  them  brown 
in  oil;  let  them  stand  till  cold,  then  put  them 
into  a stone  jar  and  cover  with  vinegar;  if  to 
keep  long,  pour  oil  on  the  top.  Thus  done,  they 
may  be  preserved  for  months. 

Mullet  with  Tomatoes  — One-half  doz.  red 
mullet,  pepper,  salt  and  chopped  parsley,  5 or  6 
tablespoonfuls  of  tomato  sauce. 

Butter  a baking  dish  plentifully,  lay  on  it  side 
by  side  3^  doz.  red  mullet,  sprinkle  them  with 
pepper,  salt  and  chopped  parsley,  then  add  about 
5 or  6 tablespoonfuls  of  tomato  sauce.  Cover 


240 


HOUSEKEEPING  AND  COOKERY 


the  whole  with  a sheet  of  well-oiled  paper,  and 
bake  for  about  *4  hour. 

Soles  — If  boiled,  they  must  be  served  with 
great  care  to  look  perfectly  white,  and  should  be 
well  covered  with  parsley.  If  fried,  dip  in  egg, 
and  cover  them  with  fine  crumbs  of  bread;  set 
on  a frying-pan  that  is  just  large  enough,  and 
put  into  it  a large  quantity  of  fresh  lard  or  drip- 
ping, boil  it,  and  immediately  slip  the  fish  into 
it;  do  them  of  a fine  brown.  Soles  that  have 
been  fried  are  very  nice  when  cold  with  oil, 
vinegar,  salt  and  mustard. 

Soles  an  Gratin  — Soles,  a little  stock,  1 
lemon,  a little  anchovy,  pepper  and  salt,  bread 
crumbs,  a small  piece  of  butter,  and  a little 
vinegar. 

Place  a sole  in  an  oval  tin  baking  dish,  lay  on 
the  top  a piece  of  butter,  and  round  it  the  juice 
of  34  a lemon  and  a little  anchovy  sauce,  a tea- 
spoonful of  vinegar  and  a little  pepper,  and  then 
bake  it  for  15  minutes  in  a hot  oven;  when 
nearly  cooked  sprinkle  some  bread  crumbs  over 
it  and  color  the  top  with  a salamander.  Serve 
in  the  tin  it  was  baked  in,  with  a little  chopped 
parsley  on  the  top. 

Sturgeon  (Fresh)  — Sturgeon,  egg,  bread 
crumbs,  parsley,  pepper,  salt. 

Cut  slices,  rub  egg  over  them,  then  sprinkle 
with  crumbs  of  bread,  parsley,  pepper,  salt;  fold 
them  in  paper,  and  broil  gently.  Sauce:  butter, 
anchovy  and  soy. 

Turhot  en  Mayonnaise  — Some  fillets  of  tur- 
bot, oil,  tarragon  vinegar,  salt  and  pepper,  eggs, 
cucumbers,  anchovies,  tarragon  leaves,  beets, 
capers,  aspic  jelly. 

Cut  some  fillets  of  cooked  turbot  into  moder- 
ate-sized round  or  oblong  pieces,  carefully  tak- 
ing off  the  skin  and  extracting  all  bones.  Place 
these  pieces  of  fish  into  a bowl,  with  a dressing 
made  of  oil,  tarragon  vinegar,  salt  and  pepper. 
As  soon  as  the  fish  is  well  flavored  with  this 
seasoning,  arrange  the  pieces  round  a dish  like 
a crown.  Place  a circle  of  chopped  hard-boiled 
eggs,  tiny  pickled  cucumbers,  anchovies,  tarra- 
gon leaves,  beetroot  and  capers  round  the  dish, 
and  then  arrange  a wall  of  aspic  jelly  round  the 
edge  of  the  dish.  Fill  up  the  center  of  the  crown 
of  the  fish  with  good  mayonnaise  sauce. 

Turbot  au  Gratin  (a  nice  Dish  for  Lun- 
cheon)— Cold  cooked  turbot,  anchovy  sauce,  a 
little  stock,  cayenne  pepper,  2 oz.  butter,  a little 
flour  and  some  bread  crumbs. 

Place  a piece  of  butter,  about  2 oz.,  in  a stew- 
pan  and  melt  it  on  the  fire;  add  a little  flour, 
then  a little  anchovy  sauce  and  a little  cayenne 
pepper;  stir  these  well  together  and  then  drop 
in  the  sauce  any  cold  turbot  you  may  have  left 
from  dinner  the  evening  before,  place  some  of 
the  turbot  out  of  the  sauce  in  large  patty  pans, 
and  cover  it  with  bread  crumbs  and  bake  it  in  a 
hot  oven;  if  the  top  does  not  get  brown  enough, 
heat  a salamander  and  finish  off  that  way.  Serve 
the  patty  pans  upon  a napkin  or  paper. 

Smelts  (to  Fry)  — Smelts,  egg,  bread  crumbs, 
lard. 


They  should  not  be  washed  more  than  is 
necessary  to  clean  them.  Dry  them  in  a cloth, 
then  lightly  flour  them,  but  shake  it  off.  Dip 
them  into  plenty  of  egg,  then  into  bread  crumbs, 
grated  fine,  and  plunge  them  into  a good  pan  of 
boiling  lard;  let  them  continue  gently  boiling, 
and  a few  minutes  will  make  them  a bright  yel- 
low-brown. Take  care  not  to  take  off  the  light 
roughness  of  the  crumbs,  or  their  beauty  will  be 
lost. 

Eel  Pie — One  or  two  eels,  seasoning,  gravy, 
gelatine. 

Cut  up  1 or  2 eels  and  stew  gently  until  tender 
in  a little  good  brown  gravy,  seasoned  to  taste; 
when  done  enough,  strain  the  gravy  through 
muslin,  add  gelatine  and  pour  over  the  fish.  A 
few  sprigs  of  parsley  placed  about  the  mould 
will  much  improve  the  appearance. 

Eels  (to  Boil)  — Clean,  cut  off  the  heads,  and 
dry  them.  Joint  them  into  suitable  lengths,  or 
coil  them  on  your  fish-plate;  boil  them  in  salted 
water.  Use  drawn  butter  and  parsley  for  sauce. 

Haddock  with  Tomatoes  — One  dried  had- 
dock, 1 onion,  1 oz.  butter,  1 ripe  tomato,  pep- 
per, parsley. 

Soak  a dried  haddock  in  plenty  of  cold  water 
for  half  a day,  drain  off  the  water  and  replace  it 
with  boiling  water;  when  the  haddock  has  been 
in  this  for  2 hours,  take  it  out,  carefully  remove 
all  the  bones  and  skin,  and  break  the  meat  into 
flakes;  slice  a moderate-sized  onion,  put  it  into  a 
saucepan  with  1 oz.  of  butter;  as  soon  as  the 
onion  is  soft,  add  one  ripe  tomato,  cut  into  slices; 
after  a couple  of  minutes  add  the  flesh  of  the 
haddock,  a sprinkling  of  pepper  and  some  finely 
minced  parsley;  shake  the  saucepan  on  the  fire, 
until  the  contents  are  thoroughly  heated,  then 
draw  it  aside,  to  be  kept  warm  till  the  time  for 
serving. 

Fish  Croquettes — Remnants  of  turbot,  brill, 
haddock,  or  salmon,  butter,  pinch  of  flour,  some 
milk,  pepper,  salt,  nutmeg,  parsley. 

From  some  remnants  of  boiled  turbot,  brill, 
haddock,  or  salmon,  pick  out  the  flesh  carefully, 
and  mince  it,  not  too  finely;  melt  a piece  of  but- 
ter in  a saucepan,  add  a small  pinch  of  flour  and 
some  hot  milk;  stir  on  the  fire  until  the  mixture 
thickens,  then  put  in  pepper,  salt,  and  a little 
grated  nutmeg,  together  with  some  finely-chop- 
ped parsley,  and,  lastly,  the  minced  fish.  As 
soon  as  the  whole  is  quite  hot,  turn  it  out  on  a 
dish  to  get  cold,  then  fashion  and  finish  the  cro- 
quettes as  in  the  first  recipe. 

Halibut  (Boiled)  — Halibut,  salted  water. 

Allow  the  fish  to  lie  in  cold  salt  water  for  an 
hour.  Wipe  dry  in  a clean  cloth  and  score  the 
skin,  then  put  into  the  fish-kettle  with  cold  salted 
water  sufficient  to  cover  it.  Let  it  come  slowly 
to  the  boil,  and  allow  from  34  to  % of  an  hour 
for  a piece  weighing  4 or  5 lbs.  When  ready, 
drain,  and  serve  with  egg  sauce. 

Halibut  (Baked) —Halibut,  a little  butter, 
salt  and  water,  a tablespoonful  of  walnut  catsup, 
a dessertspoonful  of  Worcestershire  sauce,  the 
juice  of  a lemon,  a little  brown  flour. 

A piece  of  halibut  weighing  5 or  6 lbs.,  lay  in 


HOUSEKEEPING  AND  COOKERY 


241 


salt  water  fur  2 hours.  Wipe  in  a clean  cloth 
and  score  the  skin.  Have  the  oven  tolerably 
hot,  and  bake  about  1 hour.  Melt  a little  butter 
in  hot  water  and  baste  the  fish  occasionally.  It 
should  be  of  a fine  brown  color.  Any  gravy  that 
is  in  the  dripping-pan  mix  with  a little  boiling 
water,  then  stir  in  the  walnut  catsup  and  Wor- 
cestershire sauce,  the  juice  of  the  lemon,  and 
thicken  with  the  brown  flour  (the  flour  should  be 
mixed  with  a little  cold  water  previously),  give 
one  boil  and  serve  in  sauce-boat. 

Baked  Herrings  or  Sprats -- Herrings,  all- 
spice, salt,  black  pepper,  1 onion  and  a few  bay 
leaves,  vinegar. 

Wash  and  drain  without  wiping  them;  season 
with  allspice  in  fine  powder,  salt,  and  a few 
whole  cloves;  lay  them  in  a pan  with  plenty  of 
black  pepper,  1 onion,  and  a few  bay-leaves;  add 
vinegar  enough  to  cover  them.  Put  paper 
over  the  pan,  and  bake  in  a slow  oven.  If  you 
like  throw  saltpetre  over  them  the  night  before, 
to  make  them  look  red.  Gut,  but  do  not  open 
them. 

Fish  Chowder  — Two  lbs.  solid  fish-shreds,  34 
lb.  salt  pork,  4 onions,  10  potatoes,  salt  and  pep- 
per, 2 tablespoonfuls  farina,  milk. 

Take  34  lb.  fat  salt  pork,  cut  into  slices,  and 
fry  out  well.  Slice  four  large  onions  and  fry  in 
the  pork  fat  until  they  are  a light  brown.  Stir 
Constantly  to  prevent  burning,  and  thus  make 
the  chowder  better.  Put  this  into  a pot  with  3 
qts.  of  boiling  water  and  let  it  boil  20  minutes. 
Skim  out  the  pieces  of  pork  and  onion  and  add 
10  potatoes,  sliced,  not  too  thin,  and  boil  20  min- 
utes. Then  add  2 lbs.  of  solid  fish-shreds  and 
boil  10  minutes  if  the  fish  is  not  cooked.  Add 
salt  and  pepper  to  taste.  When  cooked  stir  in 
slowly  a thickening  made  of  2 tablespoonfuls  of 
farina  mixed  in  cold  milk,  and  let  it  boil  up  once 
only.  Put  the  pot  back  on  the  fire,  and  after 
letting  it  stand  a few  moments  skim  off  the 
scum  which  will  rise  to  the  top,  and  serve. 

Planked  Shad  — Secure  a handsome,  thick 
oak  board,  and  have  some  holes  bored,  with 
stout  wooden  pegs  to  fit;  spread  the  dressed  fish 
open  on  the  board,  securing  it  with  the  pegs. 
Rest  the  end  of  the  plank  in  a shallow  pan  and 
set  all  before  a clear  fire;  put  a little  salt  and 
water  in  the  pan  and  baste  the  fish  often,  adding 
when  it  is  nearly  done  a tablespoonful  of  melted 
butter  and  half  as  much  walnut  catsup.  If  the 
board  is  handsome  serve  the  shad  on  it,  but  it 
can  be  laid  on  a hot  dish  and  the  gravy,  with  a 
little  walnut  catsup  added,  poured  over.  Serve 
with  pickled  walnuts. 

OYSTERS,  SHEIsIsFISH,  ET6. 

Lobsters  (Potted)  — Lobsters,  mace,  white 
pepper,  nutmeg,  salt  and  butter. 

Half  boil  them,  pick  out  the  meat,  cut  it  into 
small  pieces,  season  with  mace,  white  pepper, 
nutmeg  and  salt,  press  close  into  a pot,  and 
cover  with  butter,  bake  34  hour;  put  the  spawn 
in.  When  cold,  take  the  lobster  out,  and  put  it 
into  the  pots  with  a little  of  the  butter.  Beat  the 


other  butter  in  a mortar  with  some  of  the  spawn, 
then  mix  that  colored  butter  with  as  much  as 
will  be  sufficient  to  cover  the  pots,  and  strain  it. 
Cayenne  may  be  added  if  approved. 

Lobster  Croquettes  — Lobster,  pepper,  salt, 
powdered  mace,  bread  crumbs,  2 tablespoonfuls 
of  butter,  egg,  biscuit,  parsley. 

To  the  meat  of  a well-boiled  lobster,  chopped 
fine,  add  pepper,  salt,  and  powdered  mace.  Mix 
with  this  one  quarter  as  much  bread  crumbs, 
well  rubbed,  as  you  have  meat;  make  into 
pointed  balls,  with  2 tablespoonfuls  of  butter 
melted;  roll  these  in  beaten  egg,  then  in  biscuit 
powdered  fine,  and  fry  in  butter  or  very  nice 
sweet  lard.  Serve  dry  and  hot,  and  garnish  with 
crisped  parsley.  This  is  a delicious  supper  dish 
or  entree. 

Crabs  (Hot)  — One  good-sized  crab,  pepper, 
salt,  bread  crumbs,  milk,  cream,  or  oiled  but- 
ter, parsley. 

For  this,  1 good-sized  crab  or  3 or  4 small 
ones  may  be  used.  The  meat  must  be  picked 
from  the  claws  and  the  soft  inside  from  the  body; 
season  with  pepper  and  salt,  add  a small  quan- 
tity of  bread  crumbs,  and  moisten  with  milk,  or, 
better  still,  a few  spoonfuls  of  cream  or  oiled 
butter.  When  well  mixed,  put  it  into  the  large 
shell,  strewing  fresh  bread  crumbs  over  the  top, 
and  sprinkling  some  oiled  butter  over  these;  let 
it  remain  in  the  oven  just  long  enough  to  get  hot 
through  and  to  be  a nice  golden-brown  color.  It 
should  be  served  very  hot  on  a napkin  garnished 
with  parsley. 

Crabs  (Boiled)  — Crabs,  salt  water,  sweet  oil. 

Boil  them  in  salt  and  water  20  minutes;  take 
them  out,  break  off  the  claws,  wipe  the  crabs, 
throw  away  the  small  claws,  and  crack  the  large 
ones  and  send  to  table.  Rub  a little  sweet  oil  on 
the  shells. 

Oysters  on  Toast — Drain  the  liquor  from  a 
qt.  of  oysters;  cut  each  into  4 pieces,  and  strain 
through  coarse  muslin  back  into  the  sauce. 
When  it  boils  again,  dip  out  a small  cupful  and 
keep  it  hot.  Stir  into  that  left  on  the  range  a 
liberal  teaspoonful  of  butter  rolled  in  a scant 
teaspoonful  of  cornstarch.  In  another  vessel 
heat  34  CUP  °f  milk.  Stir  the  oysters  into  the 
thickened  liquor;  season  with  pepper  and  salt, 
and  cook,  after  they  are  scalding  hot,  5 minutes 
before  adding  the  milk.  Line  a hot  platter  with 
neat  slices  of  crustless  toast,  buttered,  wet  with 
the  reserved  liquor,  and  cover  with  the  oysters. 

Oysters  (Stewed)  — Oysters,  a piece  of  mace, 
some  lemon  peel,  a few  white  peppers,  cream, 
butter,  and  flour. 

Open  and  separate  the  liquor  from  them,  then 
wash  them  from  the  grit;  strain  the  liquor,  and 
put  with  the  oysters  a piece  of  mace  and  lemon 
peel,  and  a few  white  peppers.  Simmer  them 
very  gently,  and  put  some  cream,  and  a little 
flour  and  butter.  Serve  with  sippets. 

Oysters  (Stewed) — Liquor  from  2 qts.  of 
oysters,  one  teacupful  of  hot  water,  salt,  pepper, 
2 tablespoonfuls  of  butter,  1 cupful  of  milk. 

Drain  the  liquor  from  2 qts.  of  firm,  plump 
oysters;  mix  with  it  a small  teacupful  of  hot 


242 


HOUSEKEEPING  AND  COOKERY 


water,  add  a little  salt  and  pepper,  and  set  over 
the  fire  in  a saucepan.  Let  it  boil  up  once,  put 
in  the  oysters,  let  them  boil  for  5 minutes  or  less 
— not  more.  When  they  “ruffle,”  add  two  table- 
spoonfuls of  butter.  The  instant  it  is  melted  and 
well  stirred  in,  put  in  a large  cupful  of  boiling 
milk,  and  take  the  saucepan  from  the  fire.  Serve 
with  oyster  or  cream  biscuits,  as  soon  as  pos- 
sible. Oysters  become  tough  and  tasteless  when 
cooked  too  much  or  left  to  stand  too  long  after 
they  are  withdrawn  from  the  fire. 

Oyster  Sausages  — One  doz.  large  oysters, 
34  lb.  rump  steak  a little  seasoning  of  herbs, 
pepper  and  salt. 

Chop  all  fine,  and  roll  them  into  the  form  of 
sausages. 

Angels  on  Horseback — Oysters,  bacon. 

Trim  the  beards  from  as  many  oysters  as  may 
be  required,  wrap  each  in  a very  thin  shaving  of 
fat,  streaky  bacon  (cold  boiled  bacon  is  the  best); 
run  them  one  after  the  other  onto  a silver 
skewer,  and  hold  them  over  a toast  in  front  of  a 
clear  fire  until  the  bacon  is  slightly  crisp;  serve 
on  the  toast  immediately. 

Escalloped  Lobster  — Select  lobsters  that 
are  rather  above  the  medium  size;  plunge  them 
in  boiling  water  for  half  an  hour.  When  cool 
enough  to  handle,  split  in  two  and  remove  the 
entrails;  cut  the  meat  into  dice,  being  careful  to 
pick  out  all  the  meat  from  the  claws.  Prepare 
in  a farina  kettle  a pint  of  rich  gravy  made  from 
equal  parts  of  cream  and  milk,  thickened  with  a 
heaping  tablespoonful  of  flour,  creamed  with  2 
tablespoonfuls  of  butter.  Season  well  with  salt, 
cayenne  pepper  and  a tiny  pinch  of  grated  nut- 
meg; add  the  lobster  to  the  sauce  thus  made, 
place  in  a buttered  baking  dish,  cover  with  bread 
crumbs;  place  in  a hot  oven  for  10  minutes  to 
brown. 

Barbecued  Oysters  — Drain  a dozen  large 
oysters,  dust  them  over  with  pepper  and  cut  an 
equal  number  of  thin  slices  of  bacon  of  about 
the  same  size.  First  put  a slice  of  bacon  and 
then  an  oyster  and  bacon  and  so  on,  alternating, 
on  an  iron  skewer,  taking  care  not  to  crowd 
them,  and  roast  in  a very  hot  oven  until  the 
bacon  begins  to  crisp.  Serve  hot  in  a covered 
dish. 

Panned  Oysters  — Select  large,  fat  oysters, 
split  and  toast  round  crackers,  and  spread  in  the 
bottom  of  a pan;  drain  the  liquor  from  the  oys- 
ters, put  in  a saucepan  and  set  on  the  stove  to 
boil;  skim,  and  season  with  pepper,  salt  and  a 
little  butter;  moisten  the  toasted  crackers  with 
hot  liquor,  and  lay  the  oysters  over;  spread  with 
bits  of  butter  and  set  in  a hot  oven  for  15  min- 
utes. 

Scalloped  Oysters  — Butter  a baking-dish; 
fill  it  with  alternate  layers  of  rolled  crackers  and 
oysters;  over  each  layer  of  oysters  spread  bits  of 
butter  and  dash  pepper  — not  salt,  as  it  will 
shrivel  them*  Heat  the  liquor  of  the  oysters, 
add  to  it  1 teacupful  of  cream,  season  to  taste 
and  pour  over  the  oysters.  Set  in  a moderate 
oven  and  bake  nearly  an  hour. 


Oysters  (Fried)  — Carefully  dry  in  a clean 
cloth  a dozen  large  oysters.  In  a bright  frying- 
pan  put  2 heaping  tablespoonfuls  of  good  butter, 
and  as  soon  as  this  comes  to  a boil  throw  in  the 
oysters  and  whip  them  out  with  a strainer  as 
soon  as  they  begin  to  curl  up,  and  serve  imme- 
diately. Oysters  cooked  in  this  manner  are 
delicious,  but  the  butter  must  be  heated  to  the 
point  when  the  blue  smoke  hovers  over  the  pan. 
To  3 well-beaten  eggs  add  34  pt.  of  oyster  juice, 
a teaspoonful  of  salt  and  black  or  cayenne  pep- 
per, according  to  taste.  Work  into  this  a gill  of 
sweet  oil,  until  the  whole  becomes  a batter.  On 
a bed  of  cracker  dust  on  the  table  lay  your  oys- 
ters, then  take  them  one  by  one  by  the  beard, 
dip  them  in  the  mixture  and  then  in  the  bread 
crumbs.  Repeat  this  three  or  four  times,  first  in 
the  egg  mixture,  then  in  the  bread  crumbs. 
Place  each  oyster  on  the  table  by  itself. 
Do  not  pile  one  on  top  of  the  other  or  they  will 
become  heavy.  Now  fry  in  a pan  of  hot  butter 
and  serve  on  a hot  dish. 

Oysters  (Roast)  — Take  a dozen  large  oysters, 
wash  them  clean  and  place  them  on  the  coals  of 
a bright  fire.  As  soon  as  the  shells  open,  pour 
the  juice  into  a hot  soup-plate,  remove  the  oys- 
ters from  the  shells  with  a knife,  put  them  in  the 
plate  with  a lump  of  butter  and  serve  while  hot. 
Oysters  treated  in  this  manner  retain  more  of 
their  flavor  and  are  easier  digested  than  when 
cooked  in  any  other  way. 

Oysters  (Stewed)  — To  a pint  of  milk  add 
the  juice  of  25  oysters,  a teaspoonful  of  salt,  pep- 
per according  to  taste.  Let  it  boil  for  1 or  2 
minutes,  then  add  your  oysters  and  a generous 
lump  of  buttef. 

Oyster  Patties  — Make  a rich  paste,  roll  it 
out  34  in*  thick,  then  turn  a teacup  down  on  the 
paste,  and,  with  the  point  of  a sharp  pen-knife, 
mark  the  paste  lightly  round  the  edge  of  the  cup. 
Then  with  the  point  of  the  knife  make  a circle 
about  34  from  the  edge;  cut  this  circle  half 
way  through.  Place  them  on  tins,  and  bake  in  a 
quick  oven.  Remove  the  center,  and  fill  with 
oysters  seasoned  and  warmed  over  the  fire. 

Oyster  Omelet  — Six  eggs,  whites  and  yolks 
beaten  separately;  1 tablespoonful  of  cream,  34 
teaspoonful  of  corn  starch  wet  with  the  cream,  a 
saltspoonful  of  salt  and  a dust  of  pepper;  a 
dozen  fine  oysters  broiled. 

Beat  yolks  well,  adding  the  cream  and  corn- 
starch; stir  in  the  stiffened  whites  lightly;  have 
ready  a tablespoonful  of  butter  in  a frying-pan, 
hissing  hot,  but  not  browned.  Pour  in  the  ome- 
let, and  as  soon  as  it  sets  at  the  edges,  loosen 
with  a knife  and  shake  gently  with  a uniform 
motion  from  side  to  side,  until  the  center  is 
almost  set.  The  oysters  should  have  been 
broiled  before  you  began  the  omelet.  To  do 
this,  roll  them  in  fine  cracker-crust,  salted  and 
peppered,  broil  quickly  over  a clear  fire,  trans- 
fer to  a hot  dish,  put  a bit  of  butter  on  each,  and 
cover  and  keep  hot  while  the  omelet  is  cooking. 
When  this  is  done,  line  one-half  of  it,  as  it  lies 
on  the  pan,  with  the  oysters,  fold  the  other  over 
dexterously  and  reverse  the  frying-pan  quickly 
upon  the  heatec.  dish  in  which  it  is  to  be  served. 


HOUSEKEEPING  AND  COOKERY 


243 


POULTRY  AND  GAME 

IN  choosing  ducks,  be  careful  to  secure 
those  with  plump  bodies  and  thick  and 
yellowish  feet,  and,  to  insure  their  being 
tender,  it  is  advisable  to  let  thtm  hang  a day  or 
two.  In  choosing  turkeys,  the  hens  are  prefer- 
able for  boiling  on  account  of  their  whiteness 
and  tenderness. 

Partridges  in  perfection  will  have  dark-colored 
bills  and  yellowish  legs;  the  time  they  should 
be  kept  entirely  depends  upon  the  taste  of  those 
for  whom  they  are  intended,  as  what  some  people 
consider  delicious,  to  others  would  be  disgust- 
ing and  offensive. 

Rabbits  when  young  have  smooth  and  sharp 
claws. 

In  selecting  a goose,  choose  one  with  a clean 
white  skin,  plump  breast  and  yellow  feet.  Char- 
coal is  considered  as  an  admirable  preventive  for 
decomposition. 

Chicken  Patties  — Cold  chicken,  milk,  flour, 
pepper,  salt  and  butter,  puff  paste. 

Mince  cold  chicken,  and  stir  it  into  a white 
sauce,  made  of  milk  thickened  with  flour  and 
flavored  with  pepper,  salt  and  butter;  line  small 
patty  pans  with  puff  paste,  bake  first,  and  then 
fill  with  the  mixture,  and  set  in  a hot  oven  for  a 
few  minutes  to  brown. 

Fowl  (to  Boil)  — For  boiling,  choose  those 
that  are  not  black-legged.  Pick  them  nicely, 
singe,  wash  and  truss  them.  Flour  them,  and 
put  them  into  boiling  water.  Serve  with  parsley 
and  butter,  oyster,  lemon,  liver  or  celery  sauce. 

Fowls  (Roast) — Butter,  flour,  gravy,  lemon- 
juice,  sausages,  bacon. 

Fowls  require  constant  attention  in  dredging 
and  basting,  and  the  last  ten  minutes  let  butter 
rolled  in  flour  be  stuck  over  them  in  little  bits, 
and  allowed  to  melt  without  basting.  The  gravy 
for  fowls  should  always  be  thickened,  and  slightly 
flavored  with  lemon  juice.  Sausages  or  rolled 
bacon  should  be  served  on  the  same  dish,  and 
white  mashed  potatoes  should  always  be  handed 
with  poultry. 

Chicken  Cutlets  (with  Rice)  — A teaspoon- 
ful of  rice,  some  good  stock,  1 onion,  salt  and 
pepper,  some  cold  ham  and  chicken,  egg,  bread- 
crumbs. 

Boil  a teacupful  of  rice  in  some  good  stock, 
and  pound  it  in  a mortar  with  an  onion  that  has 
been  cooked  in  butter,  with  salt  and  pepper. 
Pound  separately  in  equal  portions  cold  ham 
and  chicken;  form  this  into  cutlets;  cover  them 
with  egg  and  bread  crumbs  and  fry.  Serve  with 
a sharp  sauce. 

Chicken  a la  Jardiniere  — 2 young  chickens, 
butter,  1 onion,  some  savory  herbs,  carrots,  tur- 
nips, onions,  beef  stock,  mushrooms,  2 cabbages, 
some  heads  of  asparagus,  pepper,  sugar. 

Put  two  young  chickens  in  a saucepan  with 
some  butter,  a large  onion  chopped  up,  some 
savory  herbs,  some  salt  and  sufficient  water ; the 


chickens  should  be  dropped  in  the  mixture  when 
it  is  boiling,  and  left  in  the  saucepan  until  the 
liquid  is  reduced  by  half;  cut  up  in  good  shapes 
some  carrots  and  turnips,  some  whole  onions 
skinned  and  blanched,  and  put  them  in  a sauce- 
pan with  some  butter,  some  beef  stock,  some 
mushrooms,  two  very  young  cabbages  and  some 
heads  of  asparagus;  season  with  salt,  pepper,  and 
a little  sugar;  cook  very  gently,  and  fifteen  min- 
utes before  serving  add  a piece  of  butter  kneaded 
with  flour.  Serve  with  vegetables  well  arranged 
around  the  dish. 

Chicken  Rissoles  — Some  remnants  of  fowls, 
ham  and  tongue,  butter,  a pinch  of  flour,  white 
pepper,  salt,  nutmeg,  parsley,  eggs,  a few  drops 
of  lemon-juice,  flour,  water,  3 pinches  of  sugar. 

Mince  very  finely  some  remnants  of  fowls,  free 
from  skin,  add  an  equal  quantity  of  ham  or 
tongue,  as  well  as  a small  quantity  of  truffles,  all 
finely  minced;  toss  the  whole  in  a saucepan  with 
a piece  of  butter,  mixed  with  a pinch  of  flour; 
add  white  pepper,  salt,  and  nutmeg  to  taste,  as 
well  as  a little  minced  parsley;  stir  in  off  the  fire 
the  yolks  of  one  or  two  eggs  beaten  up  with  a few 
drops  of  lemon-juice,  and  lay  the  mixture  on  a 
plate  to  cool.  Make  a paste  with  some  flour,  a 
little  water,  two  eggs,  a pinch  of  salt,  and  two  or 
three  of  sugar;  roll  it  out  to  the  thickness  of  a 
penny  piece,  stamp  it  out  in  round  pieces  three 
inches  in  diameter;  put  a piece  of  the  above 
mince  on  each,  then  fold  them  up,  fastening  the 
edges  by  moistening  them  with  water.  Trim  the 
rissoles  neatly  with  a fluted  cutter,  dip  each  one 
in  beaten-up  egg,  and  fry  a golden  color  in  hot 
lard. 

Chicken  (Jellied)  — A chicken,  1 oz.of  butter, 
pepper  and  salt,  % packet  of  gelatine. 

Boil  the  chicken  until  the  water  is  reduced  to  a 
pint;  pick  the  meat  from  the  bones  in  fair-sized 
pieces,  removing  all  gristle,  skin  and  bone.  Skim 
the  fat  from  the  liquor,  add  an  ounce  of  butter, 
a little  pepper  and  salt,  and  half  a packet  of 
gelatine.  Put  the  cut-up  chicken  into  a mould, 
wet  with  cold  water;  when  the  gelatine  has  dis- 
solved pour  the  liquor  hot  over  the  chicken. 
Turn  out  when  cold. 

Chicken  Loaf — A chicken,  2 oz.  of  butter, 
pepper,  salt,  egg. 

Boil  a chicken  in  as  little  water  as  possible 
until  the  meat  can  easily  be  picked  from  the 
bones;  cut  it  up  finely,  then  put  it  back  into  the 
saucepan  with  two  ounces  of  butter,  and  a sea- 
soning of  pepper  and  salt.  Grease  a square  china 
mould  and  cover  the  bottom  with  slices  of  hard- 
boiled  egg;  pour  in  the  chicken,  place  a weight 
on  it,  and  set  aside  to  cool,  when  it  will  turn  out. 

Chicken  Croquettes  — Breast  of  a roast  fowl, 
tongues,  truffles,  butter,  flour,  stock,  parsley, 
pepper,  salt,  nutmeg,  eggs,  lemon- juice,  parsley. 

The  breast  of  a roast  fowl,  two  parts;  of  boiled 
tongue,  one  part,  and  of  truffles, one  part;  mince 
all  these  very  finely,  and  mix  them  together. 
Melt  a piece  of  butter  in  a saucepan,  stir  a little 
flour  into  it,  then  put  in  the  above  mixture,  and 
moisten  with  a small  quantity  of  stock;  add  some 
finely  minced  parsley,  pepper,  salt,  and  nutmeg 


244 


HOUSEKEEPING  AND  COOKERY 


to  taste.  Stir  it  on  the  fire  for  a few  minutes, 
then  stir  in  it,  off  the  fire,  the  yolks  of  one  or  two 
eggs  beaten  up  with  the  juice  of  a lemon  and 
strained.  Spread  out  this  mince  (which  should 
be  pretty  stiff)  on  a marble  slab,  and  when  it  is 
nearly  cold  fashion  it  into  small  portions  in  the 
shape  of  balls  or  of  cones.  Dip  each  in  a beaten- 
up  egg,  and  then  roll  it  in  very  fine  baked  bread- 
crumbs: repeat  this  operation  after  the  lapse  of 
an  hour,  and  after  a similar  interval  fry  the  cro- 
quettes in  hot  lard  to  a golden  color.  Serve  on 
a napkin,  with  plenty  of  fried  parsley. 

Pressed  Chicken — Two  chickens,  boiled  until 
the  meat  leaves  the  bones  easily,  then  pull  to 
pieces  and  chop  fine,  letting  the  liquor  in  which 
they  were  cooked  boil  down  until  only  a cupful 
remains.  Add  about  one-half  as  much  chopped 
ham  as  chicken;  roll  two  soda  crackers,  pour  the 
stock  over,  seasoning  highly.  Mix  well  together, 
put  in  a deep,  long  pan,  pressing  down  hard  with 
the  hand.  Fold  a cloth  several  times,  put  over 
the  top,  and  put  on  a weight.  It  will  slice  nicely 
if  prepared  the  day  before  using. 

Braised  Chicken  — Draw  and  prepare  a 
chicken  as  for  roasting.  Truss  it  without  filling 
and  place  in  a baking-pan  over  % of  a small 
carrot  and  1 onion,  chopped  fine,  4 cloves,  1 
sprig  of  parsley  and  a little  salt  and  pepper.  To 
this  add  1 pint  of  rich  meat  stock,  cover  closely 
and  bake  in  a quick  oven  for  1)^  hours.  Then 
dish  the  fowl  and  place  it  where  it  will  keep  hot. 
Put  one  tablespoonful  of  butter  in  a frying-pan, 
let  it  brown  and  rub  smooth  in  it  one  table- 
spoonful of  flour;  add  to  this  the  liquor  in  which 
the  chicken  was  braised  and  then  twelve  mush- 
rooms, chopped  fine.  Stir  this  continually  until 
it  boils. 

Wild  Buck  (Roast)  — Duck,  bread-crumbs, 
carrot,  pepper  and  salt,  sage  and  onions,  currant 
jelly,  1 pinch  of  cayenne,  browned  flour. 

Before  roasting,  parboil  with  a small  carrot 
peeled  and  put  inside.  This  will  absorb  the  fishy 
taste.  If  you  have  no  carrot  at  hand,  an  onion 
will  have  the  same  effect,  but  unless  you  mean  to 
use  onion  in  the  stuffing  a carrot  is  preferable. 
When  parboiled,  throw  away  the  carrot  or  onion, 
lay  in  fresh  water  for  half  an  hour,  stuff  with 
bread-crumbs  seasoned  with  pepper,  salt,  sage 
and  an  onion,  and  roast  till  brown  and  tender, 
basting  half  the  time  with  butter  and  water,  then 
with  drippings.  Add  to  the  gravy,  when  you 
have  taken  up  the  duck,  one  tablespoonful  of 
currant  jelly  and  a pinch  of.  cayenne.  Thicken 
gravy  with  browned  flour  and  serve  in  a tureen. 

Quail  Pie  — Puff  paste,  salt  pork  or  ham,  6 
eggs,  butter,  pepper,  1 bunch  parsley,  juice  of  1 
lemon. 

Clean  and  dress  the  birds,  loosen  the  joints, 
but  do  not  divide  them;  pat  on  the  stove  to 
simmer,  while  you  prepare  puff  paste.  Cover  a 
deep  dish  with  it,  then  lay  in  the  bottom  some 
shreds  of  pork  or  ham,  then  a layer  of  hard 
boiled  eggs,  a little  butter  and  pepper.  Take  the 
birds  from  the  fire,  sprinkle  with  pepper  and 
minced  parsley.  Squeeze  lemon  juice  upon 
them,  and  upon  the  breasts  of  the  birds  a few 


pieces  of  butter  rolled  in  flour.  Cover  with  slices 
of  egg,  then  shred  some  ham  and  lay  upon  this. 
Pour  in  a little  of  the  gravy  in  which  the  quails 
were  parboiled,  and  put  on  the  lid.  Leave  a hole 
in  the  middle  and  bake  a little  over  1 hour. 

Rabbit  Pie  — Two  rabbits,  ^ lb.  fat  pork,  4 
eggs,  pepper,  butter,  a little  p >wdered  mace,  a 
few  drops  of  lemon  juice,  puff  paste. 

Cut  a pair  of  rabbits  into  ten  pieces,  soak  in 
salt  and  water  half  an  hour  and  simmer  until 
half  done,  in  enough  water  to  cover  them.  Cut  a 
quarter  of  a pound  of  pork  into  slices,  and  boil 
four  eggs  hard.  Lay  some  pieces  of  pork  in 
the  bottom  of  the  dish,  the  next  a layer  of  rab- 
bit. Upon  this  spread  slices  of  boiled  egg  and 
pepper  and  butter.  Sprinkle,  moreover,  with  a 
little  powdered  mace,  a few  drops  of  lemon  juice 
upon  each  piece  of  meat.  Proceed  in  this  man- 
ner until  the  dish  is  full,  the  top  layer  being 
pork.  Pour  in  water  in  which  the  rabbit  was 
boiled;  when  you  have  salted  it  and  added  a few 
lumps  of  butter  rolled  in  flour,  cover  with  puff 
paste,  make  a hole  in  the  middle  and  bake  for  1 
hour.  Cover  with  paper  if  it  should  boil  too 
fast. 

Rabbit  (Stewed)  — One  rabbit,  dripping  or 
butter,  flour,  6 onions. 

Cut  a rabbit  in  pieces,  wash  in  cold  water,  a 
little  salted.  Prepare  in  a stewpan  some  flour 
and  clarified  dripping  or  butter;  stir  it  until  it 
browns.  Then  put  in  the  pieces  of  rabbit,  and 
keep  stirring  and  turning  until  they  are  tinged 
with  a little  color;  then  add  6 onions,  peeled  but 
not  cut  up.  Serve  all  together  in  a deep  dish. 

A German  Dish — A tender  fowl,  salt,  pepper, 
mace,  flour,  yolk  of  1 egg,  hot  lard,  liver,  gizzard, 
parsley. 

Quarter  a tender  fowl,  season  the  pieces  with 
pepper,  salt  and  mace;  flour,  and  then  dip  them 
in  the  beaten-up  yolk  of  an  egg;  fry  a golden 
color  in  hot  lard;  dish  them,  garnished  with  the 
liver  and  gizzard  fried  separately,  and  with  fried 
parsley.  Serve  either  with  a salad  garnished 
with  hard-boiled  eggs  or  tomato  sauce. 

Giblets  (to  stew)  — Salt  and  pepper,  butter, 
1 cup  of  cream,  1 teaspoonful  of  flour. 

Treat  them  as  directed  for  giblet-pie  (under 
the  head  “Pies”);  season  them  with  salt  and 
pepper,  and  a very  small  piece  of  mace.  Before 
serving  give  them  one  boil  with  a cup  of  cream, 
and  a piece  of  butter  rubbed  in  a teaspoonful  of 
flour. 

Pigeons — May  be  dressed  in  many  ways.  The 
flavor  depends  very  much  on  their  being  cropped 
and  drawn  as  soon  as  killed.  No  other  bird  re- 
quires so  much  washing.  Pigeons  left  from  din- 
ner the  day  before  may  be  stewed  or  made  into 
a pie;  in  either  case  care  must  be  taken  not  to 
overdo  them,  which  will  make  them  stringy. 
They  need  only  be  heated  up  in  gravy,  made 
ready,  and  force-meat  balls  may  be  fried  and 
added,  instead  of  putting  a stuffing  into  them. 
If  for  a pie,  let  beefsteaks  be  stewed  in  a little 
water,  and  put  cold  under  them,  and  cover  each 
pigeon  with  a piece  of  fat  bacon,  to  keep  them 
moist.  Season  as  usual. 


HOUSEKEEPING  AND  COOKERY 


245 


Pigeons  (Roast)  — Should  be  stuffed  with 
parsley,  either  cut  or  whole,  and  seasoned  within. 
Serve  with  parsley  and  butter.  Peas  or  aspar- 
agus should  be  dressed  to  eat  with  them. 

Turkey  (to  Roast)  — The  sinews  of  the  legs 
should  be  drawn,  whichever  way  it  is  dressed. 
The  head  should  be  twisted  under  the  wing;  and 
in  drawing  it  take  care  not  to  tear  the  liver,  nor 
let  the  gall  touch  it.  Put  a stuffing  of  sausage- 
meat,  or,  if  sausages  are  to  be  served  in  the  dish, 
a bread  stuffing.  As  this  makes  a large  addition 
to  the  size  of  the  bird,  observe  that  the  heat  of 
the  fire  is  constantly  to  that  part;  for  the  breast 
is  often  not  done  enough.  A little  strip  of  paper 
should  be  put  on  the  bone  to  hinder  it  from 
scorching  while  the  other  parts  roast.  Baste 
well  and  froth  it  up.  Serve  with  gravy  in  the 
dish,  and  plenty  of  bread-sauce  in  a sauce-tureen. 
Add  a few  crumbs  and  a beaten  egg  to  the  stuf- 
fing of  sausage-meat. 

Roast  Turkey  — Plain  force-meat,  1 turkey, 
bacon,  butter,  salt,  pork  sausages,  gravy. 

Pluck,  singe,  draw,  wipe  thoroughly  and  truss 
a fine  turkey;  stuff  it  with  plain  force-meat,  pack 
it  up  in  some  thin  slices  of  fat  bacon,  and  over 
that  a sheet  of  buttered  paper;  put  in  oven,  bast- 
ing frequently  with  butter.  A quarter  of  an 
hour  before  it  is  done,  remove  the  paper  and 
slices  of  bacon.  Sprinkle  with  salt  just  before 
serving.  Garnish  with  pork  sausages,  and  serve 
with  a tureen  of  gravy.  Time  of  roasting,  2 or 
3 hours,  according  to  size. 

Partridge— Dress  1 doz.  nice  partridges;  put 
them  in  a baking-pan  with  1 lb.  good  butter,  a 
small  teacupful  vinegar,  1 teaspoonful  water,  2 
pods  red  pepper,  % teaspoonful  ground  black 
pepper,  and  salt  to  suit  your  taste.  Put  the  pan 
into  the  stove,  which  must  be  hot  enough  to 
cook  them  at  once;  % of  an  hour  is  generally 
sufficient.  When  the  birds  are  brown  all  over, 
which  they  will  be  if  you  have  basted  them  dili- 
gently as  you  turned  them,  set  the  pan  on  the 
top  of  the  stove,  pour  in  at  once  1 quart  of  fresh 
sweet  cream,  adding  % teacupful  of  grated  bis- 
cuit crumbs;  stir  well  to  keep  from  burning, 
and  serve  in  a few  minutes  on  a warm  platter. 

To  Cook  Dlicks — Prepare  as  many  ducks  as 
you  wish  for  a meal  and  cut  them  up  as  you 
would  to  stew.  Cover  with  cold  water  and  let 
it  come  to  a boil,  then  pour  off  the  water,  adding 
afresh  supply.  Boil  until  tender,  season  with 
pepper  and  salt,  then,  pouring  off  the  water,  fry 
brown  in  butter.  This  is  a splendid  dish;  the 
parboiling  takes  out  all  the  wild  taste  which 
ducks  usually  have.  Old  prairie  chickens  may 
be  treated  in  the  same  way. 

Roast  Goose — Prepare  the  goose  the  same  as 
a chicken.  Fill  with  potato  or  onion  stuffing, 
being  careful  not  to  fill  it  too  full,  as  this  dress- 
ing will  always  swell  in  cooking.  Place  it  in  a 
baking-pan  with  1 cupful  of  water  and  2 tea- 
spoonfuls of  salt.  Bake  in  a quick  oven,  allow- 
ing 25  minutes  for  each  pound,  basting  it  fre- 
quently. When  the  goose  has  been  roasting  an 
hour,  cool  the  oven  and  finish  the  roast  at  a 


moderate  heat.  Gosxings  may  be  cooked  in  the 
same  manner,  allowing  15  minutes  to  each  pound. 

Potato  Stuffing  for  Geese  or  Ducks— Mix 
together  2 cupfuls  hot  mashed  potatoes,  1 tea- 
spoonful salt,  1 teaspoonful  onion  juice,  4 table- 
spoonfuls of  cream,  34  teaspoonful  black  pepper, 
1 tablespoonful  chopped  parsley,  1 tablespoon- 
ful butter  and  the  yolks  of  2 eggs.  Beat  until 
light. 

Truffle  and  Chestnut  Stuffing— One  lb.  fat 
bacon,  2 shallots,  1 lb.  chestnuts,  34  lb.  truffles, 
pepper,  salt,  spices,  thyme,  marjoram. 

Mince  1 lb.  of  fat  bacon  and  a couple  of  shal- 
lots, give  them  a turn  on  the  fire  in  a saucepan; 
then  put  in  1 lb.  of  chestnuts,  boiled  and  peeled, 
and  34  lb.  of  truffles,  both  cut  up  in  moderate- 
sized pieces;  add  pepper,  salt  and  spices  to 
taste;  also  a little  powdered  thyme  and  mar- 
joram. Give  the  mixture  another  turn  or  two 
on  the  fire,  and  it  is  ready. 

Truffle  Sauce — Rub  a saucepan  with  a shallot, 
melt  a piece  of  butter  in  it,  add  a very  small 
quantity  of  flour  and  the  trimmings  of  the  truf- 
fles chopped  coarsely;  moisten  with  some  good 
stock  free  from  fat,  and  season  with  pepper,  salt 
and  the  least  piece  of  nutmeg.  Let  the  sauce 
simmer  about  10  minutes,  and  it  is  ready. 

To  Boil  a Turkey — Pick,  singe,  draw  and 
wash  it.  Truss  it  by  drawing  the  legs  in  under 
the  skin;  fasten  them  with  a piece  of  tape  round 
the  joints,  and  tie  it  round  the  rump.  Make  a 
stuffing  of  bread-crumbs,  pepper  and  salt,  or  of 
chopped  oysters,  and  put  it  where  the  crop  was 
taken  out.  Boil  slowly  for  2 hours,  take  off  the 
tape,  and  serve  with  either  oyster,  celery  or 
plain  white  sauce. 

Chestnut  Sauce  (for  Roast  Turkey)  — Re- 
move the  outer  skin  from  a number  of  chestnuts 
(carefully  excluding  any  that  may  be  the  least 
tainted),  put  them  to  boil  in  salted  water  with  a 
handful  of  coriander  seeds,  and  a couple  of  bay 
leaves.  When  thoroughly  done,  remove  the  outer 
skin,  and  pound  the  chestnuts  in  a mortar,  add- 
ing a little  stock  (free  from  fat)  now  and  then. 
When  a smooth  paste  is  obtained,  fry  an  onion 
in  butter  to  a light  color,  add  the  chestnut  paste 
and  sufficient  stock  to  get  the  sauce  of  the 
desired  consistency;  add  salt  and  pepper  to 
taste,  pass  through  a hair  sieve,  and  serve. 

Roast  Haunch  of  Yenison  — Butter,  salt, 
flour  and  water. 

Trim  the  joint  neatly,  wipe  it  well  with  a cloth, 
rub  it  over  with  butter,  and  sprinkle  it  with  salt; 
then  wrap  it  up  in  a sheet  of  buttered  kitchen 
paper.  Make  a paste  with  flour  and  water,  roll 
it  out  to  the  thickness  of  about  half  an  inch, 
wrap  the  joint  in  this,  and  close  up  all  the  open- 
ings carefully  by  wetting  the  edges  of  the  sheet 
of  paste;  lastly,  pack  up  the  haunch  into  a sheet 
of  jvell  buttered  paper,  put  in  the  oven  for  about 
three  hours,  basting  occasionally,  then  remove 
the  paste  and  paper  coverings,  baste  the  haunch 
plentifully  with  butter,  and  when  nearly  done 
dredge  some  flour  over  it  and  some  salt.  Serve 
on  a hot  water  dish. 


246 


HOUSEKEEPING  AND  COOKERY 


Breast  of  Yenison  (Stewed)  — One  onion,  1 
carrot,  a bundle  of  sweet  herbs,  a few  cloves, 
pepper  and  salt,  common  stock,  butter,  1 table- 
spoonful of  flour,  1 squeeze  of  lemon. 

Remove  the  bones  and  skin,  roll  it  up  and  tie 
it  with  a string  in  the  shape  of  a round  of  beef, 
put  it  into  a stewpan  with  an  onion  and  carrot, 
sliced,  a bundle  of  sweet  herbs,  a few  cloves  and 
pepper  and  salt  to  taste,  add  common  stock 
sufficient  to  come  up  to  the  piece  of  venison, 
cover  up  the  stewpan  and  let  the  contents 
simmer  gently  for  about  three  hours,  turning 
the  meat  occasionally;  when  done  strain  as  much 
of  the  liquor  as  will  be  wanted  f *r  sauce,  into  a 
saucepan  containing  a piece  of  butter,  pre- 
viously melted  and  well  mixed  with  a table- 
spoonful of  flour,  stir  the  sauce  on  the  fire  until 
it  thickens,  then  add  a squeeze  of  lemon;  pour 
it  over  the  meat  in  a dish  and  serve. 

Wild  Ducks  (Stewed)  — Pepper,  salt,  flour, 
butter,  gravy  made  of  the  giblets,  neck,  and  some 
pieces  of  veal,  1 shallot,  1 bunch  of  sweet  herbs, 
cup  of  cream  or  rich  milk  in  which  an  egg  has 
been  beaten,  brown  flour,  one  tablespoonful  of 
wine,  juice  of  half  a lemon. 

Prepare  to  parboil  for  ten  minutes.  Lay  in 
cold  water  for  half  an  hour.  Cut  into  joints, 
pepper,  salt  and  flour  them.  Fry  a light  brown 
in  some  butter.  Put  them  in  a stewpan  and 
cover  with  gravy  made  from  the  giblets,  necks, 
and  some  pieces  of  veal.  Add  a minced  shallot, 
bunch  of  sweet  herbs,  salt  and  pepper.  Cover 
and  stew  for  half  an  hour  or  until  tender,  take 
out  the  duck,  skim  the  gravy  and  strain;  add 
half  a cup  of  cream,  or  some  rich  milk  in  which 
an  egg  has  been  beaten,  thicken  with  brown 
flour,  and  add  the  juice  of  half  a lemon.  The 
lemon  juice  must  be  beaten  in  slowly,  or  the 
cream  may  curdle.  Boil  up  and  pour  over  the 
ducks  and  serve. 

MBATS 

IN  purchasing  beef  secure  meat  of  a deep  red 
color,  with  the  fat  mingled  with  the  lean, 
giving  it  a mottled  appearance.  The  fat 
will  be  firm,  and  the  color  resembling  grass 
butter.  The  smaller  the  breed,  so  much  sweeter 
the  meat.  It  will  be  better  for  eating,  if  kept  a 
few  days.  Yeal,  lamb  and  pork  (being  white 
meat)  will  not  keep  more  than  a day  or  two. 

Beef  — For  roasting,  the  sirloin  and  rib 
pieces  are  the  best.  The  chief  object  is  to  pre- 
vent the  escape  of  the  juices,  and  if  you  are 
roasting  in  an  oven,  it  is  a very  good  plan  to 
throw  a cup  of  boiling  water  over  the  meat  when 
it  is  first  put  in  the  oven.  This  will  prevent  the 
escape  of  the  juices  for  a while,  and  will  thor- 
oughly wai-m  through  the  meat. 

Mutton.  — Choose  this  by  the  fineness  of  its 
grain,  good  color,  and  firm  white  fat.  It  is  not 
the  better  for  being  young;  if  of  a good  breed 
and  well-fed,  it  is  better  for  age;  but  this  only 
holds  with  wether-mutton ; the  flesh  of  the  ewe 


is  paler,  and  the  texture  finer.  Ram-mutton  is 
very  strongly-flavored;  the  flesh  is  of  a deep 
red,  and  the  fat  is  spongy. 

Lamb  — Observe  the  neck  of  a fore-quarter; 
if  the  vein  is  bluish  it  is  fresh ; if  it  has  a green 
or  yellow  cast  it  is  stale.  In  the  hind-quarter, 
if  there  is  a faint  smell  under  the  kidney,  and 
the  knuckle  is  limp,  the  meat  is  stale.  If  the 
eyes  are  sunken,  the  head  is  not  fresh.  Grass- 
lamb  comes  in  season  in  April  or  May,  and  con- 
tinues till  August.  House-lamb  may  be  had  in 
great  towns  almost  all  the  year,  but  is  in  high- 
est perfection  in  December  and  J anuary. 

Pokk — Pinch  the  lean,  and  if  young  it  will 
break.  If  the  rind  is  tough,  thick,  and  cannot 
easily  be  impressed  by  the  finger,  it  is  old.  A 
thin  rind  is  a merit  in  all  pork.  When  fresh, 
the  flesh  will  be  smooth  and  cool;  if  clammy,  it 
is  tainted.  W7hat  is  called  measly  pork  is  very 
unwholesome,  and  may  be  known  by  the  fat 
being  full  of  kernels,  which  in  good  pork  is 
never  the  case.  Pork  fed  at  still-houses  does 
not  answer  for  curing  any  way,  the  fat  being 
spongy.  Dairy-fed  pork  is  the  best.  A sucking 
pig,  to  be  eaten  in  perfection,  should  not  be  more 
than  three  weeks  old,  and  should  be  dressed  the 
same  day  it  is  killed. 

Yeau — Yeal  should  be  perfectly  white;  if 
purchasing  the  loin,  the  fat  enveloping  the 
kidney  should  be  white  and  firm.  Yeal  will  not 
keep  so  long  as  older  meat,  especially  in  hot  or 
wet  weather.  Choose  small  and  fat  veal.  It  is 
in  season  from  March  to  August. 

Beef-Steak  Pudding— % lb.  of  flour,  6 oz.  of 
beef  suet,  2%,  lbs.  of  rump  or  beefsteak,  pepper 
and  salt,  1 doz.  oysters,  3^  pint  of  stock. 

Chop  the  suet  finely,  and  rub  it  into  the  flour 
with  your  hands,  sprinkling  a little  salt,  then 
mix  with  water  to  a smooth  paste;  roll  the  paste 
to  an  eighth  of  an  inch;  line  a quart  pudding 
basin  with  the  paste;  cut  the  steak  into  thin 
slices,  flour  them,  and  season  with  pepper  and 
salt;  put  the  oysters  and  the  liquor  that  is  with 
them  into  a saucepan  and  bring  it  to  the  point 
of  boiling;  then  remove  from  the  fire,  and  strain 
the  liquor  into  a basin;  then  cut  off  the  beards 
and  the  hard  parts,  leaving  only  the  soft,  roll  the 
slices  of  steak,  filling  the  basin  with  the  meat 
and  oysters;  pour  in  the  stock  and  liquor  from 
the  oysters.  Cover  with  paste  and  boil  three 
hours. 

N.  B. — Be  sure  the  water  is  boilipg  before  put- 
ting the  pudding  in. 

Fillets  of  Beef  (with  Olives)— A piece  of 
rump  steak,  pepper,  salt,  olives,  onions,  flour, 
stock,  sauce. 

Cut  a piece  of  rump  steak  into  slices  % of  an 
inch  thick,  and  trim  them  into  shape.  Melt 
plenty  of  butter  in  a baking-tin,  lay  the  fillets 
of  beef  in  this,  and  let  them  stand  in  a warm 
place  for  an  hour  or  so;  then  sprinkle  them  with 
pepper  and  salt,  and  fry  them  in  some  very  hot 


Housekeeping  and  cookers 


247 


butter,  turning  them  to  let  both  sides  color. 
Stone  a quantity  of  olives  and  parboil  them. 
Fry  some  onions  a brown  coior  in  butter,  add  a 
little  flour,  and,  when  that  is  colored,  as  much 
stock  as  you  want  sauce,  pepper,  salt  and  spices 
to  taste.  Let  the  sauce  boil,  then  strain  it,  add 
the  olives,  and  serve  when  quite  hot,  with  the 
fillets  in  a circle  round  them. 

Grenadins  of  Beef — Rump  steak,  lard,  bacon 
fat,  rich  stock  of  gravy,  onions,  turnips,  butter, 
flour,  milk,  pepper,  salt  and  nutmeg. 

Cut  some  rump  steak  in  slices  a little  more 
than  half  an  inch  thick,  trim  them  all  to  the 
same  size  in  the  shape  of  cutlets,  and  lard  them 
thickly  on  one  side  with  fine  lardoons  of  bacon 
fat.  Lay  them  out,  the  larded  side  uppermost, 
into  a flat  pan,  and  put  into  it  as  much  highly- 
flavored  rich  stock  or  gravy  as  will  come  up  to 
the  grenadins  without  covering  them.  Cover 
the  pan  and  place  it  in  the  oven  to  braise  gently 
for  an  hour.  Then  remove  the  cover,  baste  the 
grenadins  with  the  gravy,  and  let  them  remain 
uncovered  in  the  oven  till  the  larding  has  taken 
color;  they  are  then  ready.  Take  equal  quanti- 
ties of  carrots  and  turnips  cut  into  the  shape  of 
olives.  Boil  all  these  vegetables  in  salted  water, 
then  melt  a piece  of  butter  in  a saucepan,  add  a 
tablespoonful  of  flour,  stir  in  sufficient  milk  to 
make  a sauce,  add  pepper,  salt  and  a little 
grated  nutmeg.  Put  all  the  vegetables  into  this 
sauce,  of  which  there  should  be  just  enough  to 
hold  them  together;  toss  them  gently  in  it  till 
quite  hot.  Dress  them  in  the  middle  of  a dish, 
round  them  dispose  the  grenadins  in  a circle, 
and,  having  removed  the  superfluous  fat  from 
their  gravy,  put  this  round  the  grenadins,  and 
serve. 

Beefsteak  Pie — Forcemeat,  2 oz.  of  fat  bacon, 
2 oz.  of  bread  crumbs,  parsley,  thyme,  a small 
onion,  mushrooms,  seasoning  for  forcemeat, 
salt,  pepper  and  nutmeg,  2 eggs,  a tender  rump- 
steak,  shallot,  gravy. 

Make  some  forcemeat  with  2 oz.  of  fat  bacon, 
2 oz.  of  bread  crumbs,  a little  chopped  parsley, 
thyme,  a small  onion  and  some  mushrooms;  add 
seasoning  of  salt,  pepper  and  nutmeg,  pound  in 
mortar,  moistening  with  the  yolks  of  2 eggs. 
Take  a tender  rump  steak  or  the  under  cut  of  a 
sirloin  of  beef,  cut  it  in  thin  slices,  season  with 
salt,  pepper  and  a little  shallot.  Roll  each  slice 
like  a sausage  with  some  forcemeat  inside,  border 
a pie  dish,  put  in  the  beef  and  forcemeat,  fill  it 
up  with  good  gravy,  flavored  with  Harvey  sauce. 
Cover  with  puff  paste;  bake  in  a moderate  oven. 
Make  a hole  in  the  top,  and  add  some  reduced 
gravy. 

Fillets  of  Beef  (a  la  Chateaubriand) — A 

piece  of  sirloin  of  beef,  pepper,  salt,  oil. 

A piece  of  the  under  cut  of  the  sirloin  of  beef; 
trim  off  the  fat  neatly,  and  the  skin  next  to  it; 
cut  it  across  the  grain  into  slices  1%  in.  thick, 
sprinkle  them  with  pepper,  dip  them  in  oil,  and 
broil  over  a clear  fire,  sprinkle  with  salt,  and 
serve  very  hot  in  a dish  garnished  with  potatoes 
sautees  an  beurre.  For  potatoes  sautees  au  beurre 
see  receipt  under  “Vegetables.” 


Corn  Beef  — Four  gal.  of  fresh  water,  )4  lb. 
of  coarse  brown  sugar,  2 oz.  of  saltpetre,  7 lbs. 
of  common  salt. 

Put  4 gal.  of  fresh  water,  34  lb.  of  coarse  brown 
sugar,  2 oz.  saltpetre,  7 lbs.  of  common  salt  into 
a boiler,  remove  the  scum  as  it  rises,  and,  when 
well  boiled,  leave  it  to  get  cold.  Put  in  the  meat 
in  the  pickle,  lay  a cloth  over  it,  and  press  the 
mea;  down  with  bricks  or  any  weight. 

Beef  Cake  (Cold  Meat  Cookery)  — To  each 
lb.  of  cold  roast  meat  allow  34  R>.  of  bacon  or 
ham,  a little  pepper  and  salt,  1 bunch  of  minced 
savory  herbs,  2 eggs. 

Have  your  meat  underdone  and  mince  very 
finely,  add  the  bacon,  which  must  also  be  well 
minced;  mix  together,  stir  in  the  herbs  and  bind 
with  2 eggs;  make  into  square  cakes  about  34  inch 
thick,  fry  in  hot  dripping,  drain  on  blotting  pa- 
per, and  serve  with  gravy  poured  round. 

Beef  Croquettes  — One  cupful  cold  beef, 
chopped  fine,  1 cupful  mashed  potatoes,  2 table- 
spoonfuls finely  minced  parsley  and  1 onion;  sea- 
son to  taste;  then  add  1 well-beaten  egg  and  mix 
thoroughly.  Mould  into  balls,  dip  first  in  bread 
crumbs,  then  into  beaten  egg;  fry  in  plenty  of  hot 
lard  until  a delicate  brown.  Eat  very  hot. 

Bubble  and  Squeak  (Cold  Meat  Cookery)— 
A few  thin  slices  of  cold  boiled  beef,  a little  but- 
ter, small  cabbage,  1 sliced  onion,  pepper  and 
salt  to  taste. 

Fry  the  beef  gently  in  the  butter,  place  on 
a flat  dish,  and  cover  with  fried  greens.  Sa- 
voys may  be  used.  Boil  until  tender,  press  in 
colander,  mince  and  then  put  in  frying-pan  with 
butter  and  sliced  onion,  and  a little  salt  and 
pepper. 

Boast  Bullock’s  Heart— One  bullock’s  heart, 
34  lb.  suet,  6 oz.  bread  crumbs,  )4  pt.  of  milk,  1 
tablespoonful  of  chopped  parsley,  1 dessert- 
spoonful of  chopped  mixed  herbs,  34  °f 
dripping  or  butter,  1 pt.  of  gravy  or  beef-tea. 
For  the  sauce:  One  small  onion,  a dessertspoon- 
ful of  flour,  salt  and  pepper,  butter  the  size  of  an 
egg,  a large  spoonful  of  mushroom  catsup. 

Wash  the  heart  in  salt  water,  taking  care  to  re- 
move all  the  blood;  wash  in  second  water  and 
dry  with  a clean  cloth;  be  careful  to  dry  it  thor- 
oughly; chop  the  suet  as  finely  as  possible,  mix 
with  some  bread  crumbs  the  suet,  parsley,  herbs, 
salt  and  pepper;  lastly,  put  in  the  milk,  then 
proceed  to  fill  all  the  cavities  of  the  heart  with 
the  stuffing;  take  a piece  of  paper,  grease  it 
well  with  butter  or  dripping,  place  this  over  the 
cavities  and  tie  it  on  tightly  with  string;  put  1 
oz.  of  dripping  into  the  pan,  and  baste  the  heart 
occasionally;  when  gravy  boils,  cut  up  the  onion, 
sprinkling  with  pepper  and  salt,  and  add  to  the 
gravy;  allow  it  to  stew  gently  until  about  5 min- 
utes before  the  heart  is  done;  skim  occasionally; 
when  done  strain  the  liquor;  into  another  sauce- 
pan put  the  butter,  and  allow  it  to  melt  a minute 
or  two;  then  add  the  flour  and  mix  smoothly  to- 
gether; then  pour  in  slowly  the  liquor,  stirring 
until  it  boils  and  thickens.  Then  dish  up,  re- 


248 


HOUSEKEEPING  AND  COOKERY 


move  paper,  and  add  to  the  sauce  the  mushroom 
catsup.  Immediately  pour  this  sauce  round  the 
heart  and  serve. 

Stuffed  Steak  — Take  a good-sized  steak  — 
either  round  or  flank  will  do — slash  until  tender. 
Have  ready  a dressing  made  of  bread  crumbs 
well  seasoned,  with  bits  of  butter  and  onion  or 
parsley  chopped  through  it.  Spread  the  steak 
with  this,  roll  and  tie  firmly.  Brown  3 table- 
spoonfuls of  flour  in  your  pan,  work  in  a little 
butter  and  thin  with  cold  water.  Put  the  steak 
in  the  pan,  and  baste  frequently  as  it  bakes  in  a 
moderate  oven. 

Beef  Omelet  — Three  lbs.  of  beefsteak,  ^ 
lb.  of  suet,  salt  and  pepper,  a little  sage,  eggs, 
6 Boston  crackers. 

Three  lbs.  of  beefsteak,  % lb.  of  suet,  chopped 
fine;  salt,  pepper,  and  a little  sage,  3 eggs,  6 
Boston  crackers  rolled;  make  into  a roll  and 
baste. 

Beef  (Stewed) — One  tablespoonful  of  butter, 

2 sliced  onions,  12  whole  cloves,  allspice,  tea- 
spoonful salt,  34  teaspoonful  of  black  pepper,  1 
pt.  of  cold  water,  2 or  3 lbs.  of  tender  beef,  a 
little  flour,  a few  sprigs  of  sweet  basil. 

In  a stewpan  place  a large  tablespoonful  of 
butter,  in  which  fry  until  quite  brown  two  sliced 
onions,  adding,  while  cooking,  12  whole  cloves; 
ditto  allspice;  34  teaspoonful  of  salt,  and  half 
that  quantity  of  black  pepper;  take  from  the  fire, 
pour  1 pt.  of  cold  water,  wherein  lay  2 or  3 lbs.  of 
tender  lean  beef  cut  in  small,  thick  pieces;  cover 
closely,  and  let  all  stew  gently  2 hours,  adding, 
just  before  serving,  a little  flour  thickening.  A 
few  sprigs  of  sweet  basil  is  an  improvement. 

Irish  Stew — Cut  three  pounds  of  the  neck 
of  beef  into  small  pieces,  put  in  a saucepan  and 
cover  with  half  a gallon  of  boiling  water, 
add  a teaspoonful  of  salt,  2 sliced  onions  and  3 
or  4 pepper-corns,  and  simmer  gently  for 

3 hours.  Pare  and  quarter  half  a dozen  pota- 
toes, add  to  the  meat,  and  cook  half  an  hour 
longer;  thicken  with  the  beaten  yolk  of  an  egg 
and  a tablespoonful  of  butter  rolled  in  flour. 

Hamburg’  Steak  — This  is  a nice  way  to  cook 
Hamburg  steak:  Chop  fine  1 pound  of  round 

steak,  add  2 small  onions,  chopped  fine,  and 
pepper  and  salt  to  taste.  Flour  your  hands,  take 
two  tablespoonful  of  the  mixture  and  make  into 
small,  flat  cakes.  Have  a large  lump  of  butter 
very  hot  in  your  frying-pan,  drop  in  the  cakes 
and  fry  brown  on  either  side.  Some  people 
make  a gravy  by  adding  a couple  teaspoonfuls  of 
floor  to  the  butter  in  the  pan,  stirring  in  half  a 
pint  of  cold  water,  with  salt  and  pepper,  and 
letting  it  boil  up. 

Hash  — Put  1)4  teacups  of  boiling  water  into 
a saucepan,  and  make  a thin  paste  with  a 
teaspoonful  of  flour  and  a tablespoonful  of 
water.  Stir  and  boil  it  for  3 minutes.  Add 
half  a teaspoonful  of  black  pepper,  rather  more 
of  salt,  and  1 tablespoonful  of  butter.  Chop  cold 
beef  into  fine  hash,  removing  all  tough,  gristly 
pieces;  put  the  meat  into  a tin  pan;  pour  over 
it  the  gravy  above  mentioned,  and  let  it  heat  ten 
minutes  or  so,  but  not  cook.  If  preferred,  add 


equal  quantity  of  chopped  boiled  potatoes,  and 
if  you  have  the  gravy  of  yesterday’s  dinner,  you 
may  use  it  instead  of  the  made  gravy,  and  you 
will  need  less  pepper  and  salt  and  butter. 

Beef  Tongue — If  it  has  been  dried  and 
smoked  before  it  is  dressed  it  should  be  soaked 
over  night,  but  if  only  pickled,  a few  hours  will 
be  sufficient.  Put  it  in  a pot  of  cold  water  over 
a slow  fire  for  an  hour  or  two  before  it  comes  to 
a boil;  then  let  it  simmer  gently  for  from  three 
to  four  hours,  according  to  its  size;  ascertain 
when  it  is  done  by  probing  it  with  a skewer. 
Take  the  skin  off,  and  before  serving  surround 
the  root  with  a paper  frill. 

Jellied  Tongue  — Boil  until  done  one  large 
beef’s  tongue,  saving  a pint  of  the  liquor; 
remove  the  skin,  allow  it  to  get  perfectly  cold 
and  slice  as  for  the  table.  In  half  a pint  of  water 
dissolve  thoroughly  two  ounces  of  gelatine;  care- 
fully take  from  a teacupful  of  browned  veal 
gravy  all  the  grease,  stir  in  a small  tablespoon- 
ful of  sugar,  one  tablespoonful  of  burned  sugar 
to  color  the  jelly,  and  three  tablespoonfuls  of 
vinegar,  then  the  liquor  in  which  the  tongue  was 
boiled;  mix  in  well  the  dissolved  gelatine,  then  a 
pint  of  boiling  water;  strain  through  a jelly  bag. 
As  soon  as  it  begins  to  set,  pour  a little  jelly  into 
the  bottom  of  the  mould,  add  a layer  of  tongue, 
then  more  jelly,  until  it  is  full;  set  in  a cold 
place.  When  wanted,  dip  the  mould  an  instant 
into  hot  water,  and  turn  the  contents  into  a dish, 
which  should  be  garnished  with  lettuce  leaves, 
nasturtium  flowers  or  sprigs  of  celery. 

PORK 

Pork  Pie — 34  H>.  of  lard,  1 lb.  of  pork  (leg 
or  loin),  seasoning,  1 lb.  of  flour  and  an  egg,  34 
glass  of  cold  water. 

Put  the  lard  and  water  into  rather  a large  sauce- 
pan; place  upon  the  fire  and  allow  to  boil  (take 
care  it  does  not  boil  over,  or  it  will  catch  fire). 
Cut  the  pork  into  pieces  about  an  inch  square; 
when  the  lard  and  water  are  quite  boiling  pour 
into  the  middle  of  the  flour  and  mix  with  a 
spoon.  WThen  the  paste  is  cool  enough  knead  it 
well,  it  must  be  rather  stiff;  cut  off  a quarter  of 
the  paste,  and  the  remainder  mould  into  the 
shape  of  a basin,  pressing  it  inside;  shape  it 
evenly  all  round,  it  should  be  about  34  inch  in 
thickness;  dip  the  pieces  of  pork  in  cold  water, 
seasoning  well  with  pepper  and  salt,  then  place 
in  the  mould  of  paste  as  closely  as  possible.  If 
liked,  a little  chopped  sage  can  be  sprinkled  over 
the  pork;  then  take  the  rest  of  the  paste,  roll  it, 
and  cut  to  the  size  of  the  top  of  the  mould,  tak- 
ing care  to  have  it  the  same  size  as  the  inside; 
break  an  egg  and  divide  the  yolk  from  the 
white;  with  a paste-brush  dip  into  the  white  of 
egg  and  brush  the  edge  of  the  paste;  then  place 
this  on  the  top  of  the  pie,  pressing  the  edges 
well.  Any  trimmings  of  paste  that  are  left  cut 
into  little  leaves,  dip  into  the  white  of  egg,  and 
stick  them  on  top  of  the  pie;  then  wet  the  pie 
all  over  with  the  yolk  of  the  egg  and  bake  for 
about  2 hours. 


HOUSEKEEPING  AND  COOKEtlY 


249 


Pork  (Hashed)  — Some  remnants  of  cold  roast 
pork,  pepper  and  salt  to  taste,  2 onions,  2 blades 
of  mace,  1 teaspoonful  of  flour,  1 teaspoonful  of 
vinegar,  2 cloves,  34  Pint  of  gravy* 

Take  the  onions,  chop  and  fry  them  a nice 
brown;  then  take  the  pork  and  cut  it  into  thin 
slices,  seasoning  with  pepper  and  salt  to  taste, 
and  add  these  to  the  rest  of  the  above  ingre- 
dients; stew  it  for  about  half  an  hour  gently,  and 
serve  with  sippets  of  toasted  bread. 

Sucking  Pig  (Roast)— Pig,  3 oz.  of  bread- 
crumbs, 18  sage  leaves,  pepper  and  salt,  table- 
spoonful of  butter,  salad  oil  to  baste  with,  table- 
spoonful of  lemon  juice,  34  pint  of  gravy. 

Stuff  the  pig  with  finely  grated  bread-crumbs, 
minced  sage,  pepper  and  salt,  and  a tablespoon- 
ful of  butter.  Take  care  these  are  well  blended. 
After  stuffing  the  pig  sew  up  the  slit  neatly,  truss 
the  legs  back,  to  allow  the  inside  to  be  roasted, 
put  in  oven,  and  directly  it  is  dry  have  ready 
some  butter  tied  in  a piece  of  thin  cloth,  and 
rub  the  pig  with  this  in  every  part.  Continue 
this  operation  several  times  while  roasting;  do 
not  allow  the  pig  to  burn  in  any  part.  Then 
take  34  pint  of  gravy,  1 tablespoonful  of  lemon 
juice,  and  the  gravy  that  flowed  from  the  pig; 
pour  a little  of  this  over  the  pig,  and  the  re- 
mainder send  to  the  table  in  a tureen.  Instead 
of  butter  for  basting  many  cooks  use  salad  oil, 
as  this  makes  the  crackling  crisp.  Before  dish- 
ing cut  off  the  head  and  part  the  body  down  the 
middle,  and  lay  on  the  dish  back  to  back.  Take 
care  that  it  is  sent  to  table  very  hot,  and  serve 
with  apple  sauce.  It  will  take  about  2 hours  for 
a small  pig  to  roast. 

Pork  Cheese — About  2 lbs.  of  cold  roast  pork, 
a dessertspoonful  of  chopped-up  parsley,  5 sage 
leaves,  pepper  and  salt,  a bunch  of  savory  herbs, 
2 blades  of  mace,  a little  nutmeg,  34  teaspoonful 
of  minced  lemon  peel,  sufficient  gravy  to  fill  the 
mould. 

Cut  the  pork  into  pieces,  but  do  not  chop; 
there  should  be  about  34  of  fat  to  1 pound  lean; 
sprinkle  with  pepper  and  salt,  pound  the  spices 
thoroughly  and  mince  as  finely  as  possible  the 
parsley,  sage,  lemon  peel  and  herbs;  then  mix 
all  this  nicely  together.  Place  in  mould  and  fill 
with  gravy.  Bake  a little  over  an  hour.  When 
perfectly  cold  turn  out. 

To  Boil  a Ham — Let  it  soak  in  cold  water 
for  24  hours  before  putting  it  on  the  fire,  cover 
it  with  cold  water  and  boil  slowly.  When  it  can 
be  easily  probed  with  a skewer  lift  it  out  and 
take  off  the  skin,  boiling  it  again  for  1 hour. 
Leave  it  in  the  water  it  is  boiled  in  till  quite 
cold,  when  grate  burnt  bread  over  it  and  trim 
with  frills  of  cut  paper. 

VEAL 

Roast  Yeal  (Stuffed)  — Eight  oz.  of  bruised 
bread  crumbs,  4 oz.  of  chopped  suet,  shallot, 
thyme,  marjoram  and  winter  savory,  2 eggs, 
salt  and  pepper. 

To  8 oz.  of  bruised  crumbs  of  bread  add  4 oz. 
of  chopped  suet,  shallot,  thyme,  marjoram  and 


winter  savory,  all  chopped  fine;  2 eggs,  salt  and 
pepper  to  season;  mix  all  these  ingredients  into 
a firm,  compact  kind  of  paste,  and  use  this  stuff- 
ing to  fill  a hole  or  pocket  which  you  will  have 
cut  with  a knife  in  some  part  of  the  piece  of 
veal,  taking  care  to  fasten  it  in  with  a skewer. 
A piece  of  veal  weighing  4 lbs.  would  require  ra- 
ther more  than  an  hour  to  cook  it  thoroughly  be- 
fore a small  fire. 

Yeal  (Stewed)  — Two  qts.  of  water,  1 peeled 
onion,  a few  blades  of  mace,  a little  salt,  34  lb.  of 
rice,  butter,  chopped  parsley. 

Break  the  shank  bone,  wash  it  clean,  and  put 
it  into  2 qts.  of  water,  1 onion  peeled,  a few 
blades  of  mace  and  a little  salt;  set  over  a quick 
fire,  and  remove  the  scum  as  it  rises;  wash 
carefully  34  lb.  of  rice,  and  when  the  veal  has 
cooked  for  about  an  hour  skim  it  well  and 
throw  in  the  rice;  simmer  for  % of  an  hour 
slowly;  when  done  put  the  meat  in  a deep  dish 
and  the  rice  around  it.  Mix  a little  drawn  but- 
ter, stir  in  some  chopped  parsley,  and  pour  over 
the  veal. 

Yeal  and  Ham  Pie — Forcemeat  balls,  1 or 
2 eggs,  ham  and  veal,  mushrooms,  gravy,  pie 
crust,  jelly,  onions,  herbs,  lemon  peel,  salt,  cay- 
enne, parsley,  whites  of  eggs. 

Cut  some  thin  slices  off  the  leg  or  neck  of  veal, 
free  them  from  skin  and  gristle,  lard  them  well, 
and  season  with  salt  and  pepper.  Have  some 
eggs  boiled  hard  and  thin  slices  of  ham.  Make 
some  forcemeat  balls  with  fat  bacon,  the  trim- 
mings of  the  veal,  chopped  onions,  parsley  and 
sweet  herbs,  grated  lemon  peel,  salt,  cayenne, 
and  pounded  mace.  Pound  all  in  a mortar,  and 
bind  with  1 or  2 egg s.  Line  a pie  with  good 
paste,  and  fill  it  with  layers  (not  too  close),  first 
one  of  ham,  then  one  of  veal,  of  forcemeat  balls, 
of  the  eggs  (cut  in  halves),  and  so  on;  a few 
mushrooms  may  be  added;  put  in  some  gravy; 
lastly,  a layer  of  thin  bacon,  and  cover  all  with 
tolerably  thick  crust,  glaze.  Bake  for  about  4 
hours  in  a moderate  oven.  Make  a hole  in  the 
top,  and  insert  some  good  savory  jelly  — made 
with  an  ox  or  calf’s  foot,  knuckle  of  veal,  and 
trimming  of  bacon  and  ham  well  flavored  with 
onions,  more  herbs  and  lemon  peel,  and  cleared 
with  the  whites  of  egg.  Leave  till  quite  cold, 
then  it  can  be  cut  with  a sharp  knife  into  slices. 

Yeal  Pudding — Slice  boiled  veal  about  34  an 
inch  in  thickness;  butter  a pudding  dish  and 
have  ready  2 cupfuls  of  boiled  rice;  put  first  a 
layer  of  rice,  then  one  of  meat;  season  to  taste, 
and  add,  if  you  like,  a little  chopped  sage.  Beat 
1 egg  into  1 cupful  of  milk ; add  a little  salt  and 
pour  over  the  pudding;  bake  % °f  an  hour. 

Yeal  Cake — One-half  lb.  veal  cutlets,  1 rasher 
of  ham,  2 hard-boiled  eggs,  a little  veal  stuffing, 
and  34  oz.  of  gelatine. 

Cut  the  eggs  into  slices  and  arrange  them  at 
the  bottom  and  sides  of  a pie-dish.  Cut  the 
t veal  and  ham  into  rather  small  pieces;  arrange 
them  in  layers,  with  a little  stuffing  and  egg  be- 
tween, and  a small  quantity  of  water,  pepper 
and  salt.  Cover  with  a plain  crust,  in  which 
make  two  holes.  Bake  very  slowly  for  2 hours. 


250 


HOUSEKEEPING  AND  COOKERY 


Before  it  is  done  have  ready  the  gelatine  dis- 
solved in  *4  teacupful  of  boiling  water,  with 
pepper  and  salt.  Pour  this  into  the  holes  in  the 
crust.  Shake  it  down  well,  to  mix  together. 
Turn  out  when  cold. 

Yeal  (Marbled) — Spice,  butter,  tongue  and 
veal. 

Some  cold  roasted  veal,  season  with  spice,  beat 
in  a mortar;  skin  a cold  boiled  tongue,  cut  up 
and  pound  it  to  a paste,  adding  to  it  nearly  its 
weight  of  butter;  put  some  of  the  veal  into  a pot, 
and  strew  in  lumps  of  the  pounded  tongue;  put 
in  another  layer  of  the  veal  and  then  more 
tongue;  press  it  down  and  pour  clarified  butter 
on  top;  this  cuts  very  prettily  like  veined 
marble.  White  meat  of  fowls  may  be  used  in- 
stead of  veal. 

Yeal  Scallop  — Pepper  and  salt,  crackers, 
milk  and  gravy  from  meat,  2 eggs,  butter. 

Chop  some  cold  roast  or  stewed  veal  very  fine; 
put  a layer  on  the  bottom  of  a pudding  dish  well 
buttered;  season  with  pepper  and  salt;  next  have 
a layer  of  finely-powdered  crackers;  wet  with  a 
little  milk  or  some  of  the  gravy  from  the  meat. 
Proceed  until  the  dish  is  full;  spread  over  all  a 
thick  layer  of  cracker-crumbs,  seasoned  with  salt 
and  wet  into  a paste  with  milk  and  2 beaten 
eggs.  Stick  pieces  of  butter  all  over  it,  cover 
closely,  and  bake  half  an  hour;  then  remove  the 
cover  and  bake  long  enough  to  brown  nicely. 
Do  not  get  it  too  dry. 

Yeal  Cutlets — Four  lbs.  of  the  best  end  of  the 
neck  of  veal,  34  teaspoonful  of  minced  thyme, 
rind  of  a small  lemon,  1 bunch  of  parsley,  1 
tablespoonful  of  butter,  1 teaspoonful  of  lemon 
juice,  1 egg,  pepper  and  salt,  bread-crumbs,  34 
lb.  of  bacon. 

To  shape  the  cutlets,  saw  off  the  end  of  the  rib 
bone,  saw  off  the  chine  bone  also,  which  lies  at 
the  back  of  the  cutlets;  then  form  the  cutlets  to 
a neat  shape.  Mince  thyme  and  lemon  rind  and 
parsley  as  finely  as  possible;  melt  the  butter, 
and  add  these  ingredients  to  it;  add  also  the  egg, 
pepper  and  salt,  and  beat  all  up  together;  then 
rub  very  finely  some  crumbs  of  bread;  dip  each 
cutlet  into  the  mixture,  then  cover  with  bread- 
crumbs; when  the  gridiron  is  perfectly  warm 
arrange  the  cutlets  upon  it.  Have  the  fire  nice 
and  bright,  but  do  not  allow  them  to  cook  too 
fast  or  the  bread-crumbs  will  burn  before  the 
cutlets  are  cooked  through;  allow  them  to  brown 
nicely  on  both  sides;  about  10  minutes  will  be 
the  time.  Serve  on  a wall  of  mashed  potatoes  in 
a circle;  fill  the  center  of  dish  with  rolls  of  bacon 
and  with  a nice  brown  sauce.  (See  “Sauces.”) 

For  Rolls — Cut  some  neat  slices  of  bacon,  roll 
them  up  and  run  a skewer  through  each;  place 
this  in  the  oven  for  about  5 minutes,  then  re- 
move the  skewer  and  arrange  in  center  of  dish. 

Yeal  Croquettes — Boil  134  lbs.  of  veal — or 
use  that  left  from  roast.  Mince  very  fine,  add 
two  eggs,  CUP  °t  rolled  crackers,  salt  and 
pepper.  Make  into  small  balls  or  cakes,  roll  in 
flour  and  fry  in  butter,  or  put  in  wire  basket  and 
fry  in  lard.  Serve  on  napkin. 


Hashed  Calf’s  Head  (a  la  Poulette)— Calf’s 
head,  1 oz.  of  butter,  2 tablespoonfuls  of  flour, 
24  pint  of  white  stock,  a few  button  mushrooms, 
white  pepper  and  salt  to  taste,  2 eggs,  juice  of  a 
lemon,  parsley. 

Cut  the  remnants  of  a boiled  head  into  uni- 
form pieces  the  size  of  half  an  apple.  Melt  in 
a saucepan  1 or  2 ounces  of  butter,  according  to 
the  quantity  of  meat  to  be  hashed;  amalgamate 
with  it  1 or  2 tablespoonfuls  of  flour,  then  stir 
in  34  pint,  more  or  less,  of  white  stock.  Stir 
well,  then  add  a few  button  mushrooms,  white 
pepper  and  salt  to  taste,  and  let  the  sauce  boil 
for  10  minutes.  Put  the  saucepan  by  the  side 
of  the  fire,  and  lay  the  pieces  of  calf’s  head  in  it; 
let  them  get  hot  slowly,  but  not  boil.  Just  be- 
fore serving  stir  in  off  the  fire  the  yolks  of  two 
eggs,  beaten  up  with  the  juice  of  a lemon,  and 
strained;  also  a small  quantity  of  either  tarra- 
gon or  parsely  very  finely  minced. 

Yeal  (Braized  Loin  of) — Veal,2oz.  of  butter, 
1 carrot,  1 onion,  a little  parsley,  sweet  herbs,  a 
leaf  or  two  of  basil,  a bay  leaf,  a crust  of  bread 
toasted  brown,  a little  flour,  and  a little  stock. 

About  2 oz.  of  butter,!  carrot,  1 onion,  a little 
parsley,  sweet  herbs,  a leaf  or  two. of  basil,  and  a 
bay  leaf;  brown  a large  crust  of  bread  and  put 
it  in  a stewpan  with  the  above  things,  and  fry 
them  until  they  are  brown;  then  flour  the  meat 
and  brown  it  well,  putting  ft  back  in  the  sauce- 
pan; add  a little  stock,  and  baste  it  in  the  gravy 
till  done,  and  keep  turning  the  meat.  Simmer 
4 pounds  for  3 or  4 hours. 

MUTTON 

Mutton  Cutlets  — This  is  an  entree  always 
ready  to  hand,  but  it  must  be  carefully  and 
neatly  prepared.  A dish  of  well-dressed  mutton 
cutlets  is  truly  “a  dish  to  put  before  a king;” 
whereas  greasy,  fat,  gristly  meats,  called  for  the 
nonce  cutlets,  offend  the  taste  of  the  least  fas- 
tidious. The  first  thing  to  attend  to  is  the  cut- 
ting and  trimming  of  the  cutlets  neatly.  Take 
a piece  of  the  best  end  of  the  neck  of  mutton, 
saw  off  the  bones  short,  remove  gristle  and  fat, 
cut  the  cutlets  about  one-third  of  an  inch  in 
thickness,  shape  and  trim  them  neatly,  beat 
them  with  a cutlet  bat  dipped  in  water,  and  then 
proceed  to  cook  them  by  any  of  the  following 
recipes: 

Pepper,  salt,  and  boil  them  over  a brisk  fire; 
serve  them  with  mashed  or  sautee  potatoes  in 
the  center  of  the  dish. 

Season  as  above,  and  before  boiling  dip  them 
in  oil  or  oiled  butter.  Serve  with 

Soufoise  Sauce  — Peal  and  blanch  4 onions, 
cool  in  water,  drain,  put  them  in  a stewpan  with 
enough  water  or  white  stock  to  cover;  add  some 
cayenne,  bay  leaf,  a little  mace,  a small  piece  of 
ham  or  bacon;  keep  the  lid  closely  shut  and  sim- 
mer gently  until  tender;  take  them  out,  drain 
them  thoroughly,  press  through  a sieve  or 
tammy  cloth,  add  34  pL  of  bechamel  sauce  made 
thus:  Put  in  a stewpan  a little  parsley,  1 clove,  a 
small  piece  of  bay  leaf,  sweet  herbs,  and  1 pt.  of 


HOUSEKEEPING  AND  COOKERY 


251 


white  stock  freed  from  fat;  when  boiled  long 
enough  to  extract  the  flavor  of  the  herbs,  etc., 
strain  it,  boil  up  quickly  till  reduced  to  half  the 
quantity;  mix  a tablespoonful  of  arrowroot  with 
34  pt.  of  milk  or  cream,  pour  on  the  reduced 
stock  and  simmer  for  10  minutes. 

A Dainty  Disll  — For  a dainty  dish  of  cold 
meat,  boil  a leg  of  lamb  in  water  enough  to 
cover,  to  which  add  a handful  of  cloves  and  whole 
allspice  and  a stick  or  two  of  cinnamon.  Let  it 
stand  in  the  water  in  which  it  was  boiled  to  be- 
come cold.  Slice  very  thin.  Beef  can  be  cooked 
in  the  same  style. 

Mutton  Pudding  — 2 lbs.  of  the  chump  end 
of  the  loin,  weighed  after  being  boned;  suet  crust 
(proportions  — 6 oz.  of  suet  to  each  lb.  of  flour), 
1 tablespoonful  of  minced  onion,  pepper  and 
salt. 

Cut  the  meat  into  thin  slices,  sprinkling  with 
pepper  and  salt.  For  the  suet  crust  use  the 
above  proportions  of  flour  and  suet,  mixing  with 
a little  salt  and  pepper,  milk  or  water,  to  the 
proper  consistency.  Line  your  dish  with  the 
crust,  lay  in  the  meat,  nearly  fill  the  dish  with 
water;  add  the  minced  onion  and  cover  with  the 
crust. 

Irish  Stew  (Mutton)  — 2 lbs.  thick  mutton 
cutlets,  4 lbs.  potatoes,  1 onion,  pepper  and  salt, 
34  pint  of  water. 

Prepare  the  potatoes  as  for  boiling,  cut  them 
in  halves.  Slice  the  onion  very  thinly.  Place  a 
layer  of  potatoes  at  the  bottom  of  the  stewpan, 
then  a layer  of  cutlets,  and  a sprinkling  of  onion, 
pepper  and  salt;  then  another  layer  of  potatoes 
and  so  on  until  all  is  used  up.  Pour  in  the  water, 
cover  the  pan  closely  and  simmer  gently  for  2 
hours. 

Mutton  (Boned  Leg  of,  Stuffed)  — A leg 
weighing  7 or  8 pounds,  2 shallots,  forcemeat. 

Make  forcemeat,  to  which  add  the  minced 
shallots.  Get  the  butcher  to  take  the  bone  from 
the  mutton,  as  he  can  do  it  without  spoiling  the 
skin;  if  very  fat,  cut  off  some  of  it.  Fill  up  the 
hole  with  the  forcemeat,  then  sew  it  up  to  pre- 
vent it  falling  out,  tie  up  neatly  and  roast  about 
234  hours  or  a little  longer.  When  ready  to  serve, 
remove  the  string  and  serve  with  a good  gravy. 

Lamb  (Stewed)  — A breast  of  lamb,  1 table- 
spoonful  of  salt,  1 qt.  of  canned  peas,  1 table- 
spoonful of  wheat  flour,  3 tablespoonfuls  of  but- 
ter, pepper  to  taste. 

Cut  the  scrag,  or  breast  of  lamb,  in  pieces,  and 
put  in  a stewpan  with  water  enough  to  cover  it. 
Cover  the  stewpan  closely  and  let  it  simmer  or 
stew  for  fifteen  or  twenty  minutes;  take  off  the 
scum,  then  add  a tablespoonful  of  salt  and  a 
quart  of  canned  peas;  cover  the  stewpan  and  let 
them  stew  for  half  an  hour;  work  a small  table- 
spoonful of  wheat  flour  with  three  tablespoonfuls 
of  butter,  and  stir  it  into  the  stew;  add  pepper 
to  taste;  let  it  simmer  together  for  ten  minutes. 

Lamb  Chops  — A little  butter,  a little  water, 
enough  potatoes  to  fill  a small  dish,  1 teacupful 
of  cream. 

Lamb  chops  are  excellent  cooked  this  way: 
Put  them  in  a frying-pan  with  a very  little  water, 


so  little  that  it  will  boil  away  by  the  time  the 
meat  is  tender;  then  put  in  lumps  of  butter  with 
the  meat  and  let  it  brown  slowly ; there  will  be  a 
brown,  crisp  surface,  with  a fine  flavor.  Serve 
for  breakfast  with  potatoes  cooked  thus:  Choose 
the  small  ones  and  let  them  boil  till  they  are 
tender;  drain  off  the  water,  and  pour  over  them, 
while  still  in  the  kettle,  at  least  one  teacupful  of 
cream;  mash  them  smoothly  in  this. 

Shoulder  of  Mutton  (Boiled  with  Oysters) 
— A little  pepper,  a piece  of  mace,  about  2 dozen 
oysters,  a little  water,  an  onion,  a few  pepper- 
corns, about  34  pint  of  good  gravy,  a tablespoon- 
ful of  flour  and  butter. 

Hang  it  some  days,  then  salt  it  well  for  two 
days;  bone  it,  and  sprinkle  it  with  pepper  and  a 
piece  of  mace  pounded;  lay  some  oysters  over  it, 
and  roll  the  meat  up  tight  and  tie  it.  Stew  it  in 
a small  quantity  of  water,  with  an  onion  and  a 
few  peppercorns,  till  quite  tender.  Have  ready 
a little  good  gravy,  and  some  oysters  stewed  in 
it:  thicken  this  with  flour  and  butter,  and  pour 
over  the  mutton,  when  the  tape  is  taken  off.  The 
stewpan  should  be  kept  covered. 

Sweetbreads  — Half  boil  them,  and  stew  them 
in  a white  gravy;  add  cream,  flour,  butter,  nut- 
meg, salt  and  white  pepper.  Or  do  them  in 
brown  sauce  seasoned.  Or  parboil  them,  and 
then  cover  them  with  crumbs,  herbs  and  season- 
ing, and  brown  them  in  a Dutch  oven.  Serve 
with  butter  and  mushroom  catsup  or  gravy. 
N.  B. — If  there  is  no  oven  at  hand,  they  may  be 
toasted  before  the  fire  upon  a toasting  fork. 

Fried  Sweetbreads  — After  they  are  par- 
boiled and  cold,  split  in  halves  and  cut  into 
pieces  as  large  as  very  large  oysters,  wipe  dry 
and  dip  in  beaten  egg,  then  in  fine  cracker 
crumbs;  fry  in  hot  lard  or  butter  same  as  oysters; 
sprinkle  with  salt  before  dipping  in  egg.  Serve 
hot;  garnish  with  parsley. 

Sweetbreads  (Larded)  — A couple  of  sweet- 
breads, a few  strips  of  bacon,  onions,  carrots, 
sweet  herbs,  pepper,  salt,  spice  to  taste,  a small 
quantity  of  rich  stock. 

Trim  a couple  of  sweetbreads,  soak  them  half 
an  hour  in  tepid  water,  then  parboil  them  for  a 
few  minutes,  and  lay  them  in  cold  water;  when 
quite  cold  take  them  out,  dry  them,  and  lard 
them  quickly  with  fine  strips  of  bacon.  Put  a 
slice  of  fat  bacon  in  a stewpan  with  some  onions, 
carrots,  a bunch  of  sweet  herbs,  pepper,  salt,  and 
spices  to  taste,  and  a small  quantity  of  rich 
stock;  lay  the  sweetbreads  on  this,  and  let  them 
gently  stew  till  quite  done,  basting  the  top  occa- 
sionally with  the  liquor.  When  cooked,  strain 
the  liquor,  skim  off  superfluous  fat,  reduce  it 
almost  to  a glaze,  brown  the  larded  side  of  the 
sweetbreads  with  a salamander,  and  serve  with 
sauce  over  them. 

Kidneys  (a  la  Brochette)  — Plunge  some 
mutton  kidneys  in  boiling  water;  open  them 
down  the  center,  but  do  not  separate  them;  peel 
and  pass  a skewer  across  them  to  keep  them 
open,  pepper,  salt,  and  dip  them  into  melted 
butter,  broil  them  over  a clear  fire  on  both  sides, 
doing  the  cut  side  first;  remove  the  skewers,  have 


252 


HOUSEKEEPING  AND  COOKERY 


ready  some  maitre  d’hotel  butter,  viz.:  butter 
beaten  up  with  chopped  parsley,  salt,  pepper, 
and  a little  lemon  juice.  Put  a small  piece  in 
the  hollow  of  each  kidney,  and  serve  very  hot. 

Stewed  Kidneys  — 4 kidneys,  34  a small 
onion,  1 oz.  butter,  3 teaspoonfuls  of  flour,  pep- 
per and  salt  to  taste. 

Cut  the  kidneys  in  small  pieces,  and  roll  them 
in  flour;  chop  the  onion  small,  and  fry  with  the 
pieces  of  kidney  in  the  butter  until  brown.  Then 
add  tho  pepper,  salt,  and  enough  cold  water  to 
cover  them,  and  stew  very  gently  for  an  hour. 
Thicken  with  the  flour  a few  minutes  before 
done,  and  serve  very  hot. 

CURRIES. 

MOST  people  have  a liking  for  a really  good 
curry ; but  how  very  rarely  it  is  to  be 
obtained  in  America,  unless  at  the  house 
of  some  one  who  has  passed  a good  many  years 
in  India.  The  dish  miscalled  a curry  is  fre- 
quently set  before  people,  but  too  often  as 
far  as  possible  removed  from  the  real  and 
appetizing  plat  which  a good  Indian  cook  will 
send  to  table.  The  meat  is  tough,  has  most 
likely  been  boiled  instead  of  gently  simmered, 
the  sauce,  or  thick  gravy,  is  hot  enough  in  all 
conscience,  but  it  tastes  only  of  curry  powder 
of  an  inferior  kind;  the  rice  is  a sloppy  mess, 
and  the  result  is  a fiery,  leathery  sort  of 
indigestible  hash,  instead  of  a sweet,  acid, 
highly  but  agreeably  flavored,  perfectly  cooked 
and  digestible  dish,  fit  to  set  before  a prince. 
Any  cook,  of  whatever  nationality,  who  has 
really  mastered  the  art  of  stewing  properly, 
that  is,  very  gently  and  slowly,  can  cook  a curry ; 
the  real  difficulties  lie  in  procuring  good  curry 
powder  or  curry  paste. 

Curry  Powder  — 1 lb.  pale  turmeric  seed,  34 
lb.  cumin  seed,  34  ht>.  black  pepper,  34  lb. 
coriander  seed,  2 oz.  cayenne  pepper,  34  lb. 
Jamaica  ginger,  10  oz.  caraway  seed,  34  oz* 
cardamines. 

Purchase  the  ingredients  of  a first-class  drug- 
gist. Additional  heat  can  be  obtained,  by  those 
who  like  very  hot  curries,  if  red  Chile  powder  be 
added  according  to  taste.  Mix  together  all  the 
ingredients  well  powdered,  and  place  before  the 
fire  or  in  the  sun,  stirring  occasionally.  Keep  in 
well  corked  bottles. 

Indian  Curry — 2 large  tablespoonfuls  of  curry 
powder,  a dessertspoonful  of  salt,  the  same  of 
black  pepper,  4 onions,  34  lb*  butter,  134  lbs. 
meat,  34  pint  of  milk,  lemon  juice  or  Chile 
vinegar. 

Two  large  tablespoonfuls  of  curry  powder,  a 
dessertspoonful  of  salt,  the  same  of  black  pepper. 
Fry  and  chop  very  tine  four  onions,  then  moisten 
the  curry  powder  with  water,  and  put  it  in  a 


stewpan,  with  all  the  above  ingredients,  and  a 
quarter  of  a pound  of  butter.  Let  it  stew  for 
twenty  minutes,  stirring  all  the  time  to  prevent 
burning,  then  add  one  and  a half  pounds  of  cold 
or  fresh  meat,  or  any  fowl  or  rabbit,  cut  into 
short,  thick  pieces,  without  fat,  add  half  a pint  of 
milk  or  good  stock  to  make  the  curry  thick. 
Boil  all  up  at  once,  and  let  it  stew  gently  for 
three  or  four  hours.  When  ready  add  lemon 
juice  or  Chile  vinegar. 

Curried  Rabbit  — 1 rabbit,  34  lb.  butter,  1 
apple,  2 onions,  2 tablespoonfuls  curry  powder, 
34  pint  of  cream,  1 pint  stock,  1 lemon,  a salt- 
spoonful  of  salt. 

Melt  the  butter  over  the  fire,  peel  and  chop  the 
onions  as  finely  as  possible,  then  put  them  into 
the  melted  butter  to  fry  a light  brown.  After 
the  rabbit  has  been  properly  prepared  for  cook- 
ing, wash  well  and  dry  in  a cloth,  cut  in  pieces  of 
equal  size.  After  straining  the  butter  from  the 
onions,  return  the  former  to  the  stewpan,  put  in 
pieces  of  rabbit,  and  allo.w  to  fry  for  ten  or 
fifteen  minutes,  turning  occasionally.  Peel  and 
core  the  apple,  and  chop  as  finely  as  possible. 
When  the  meat  is  done  add  to  it  two  tablespoon- 
fuls of  curry  powder  and  the  salt,  stirring  for  five 
minutes,  then  add  the  fried  onion,  chopped 
apple  and  a pint  of  good  stock.  Allow  to  simmer 
for  two  hours,  at  the  end  of  the  time  add  the 
cream,  squeeze  the  juice  from  the  lemon  into  the 
stewpan.  It  is  then  ready  to  serve. 

N.B. — Veal  or  chicken  can  be  used,  if  pre- 
ferred. 

Curry  of  Mutton  — Mutton,  1 onion,  butter 
the  size  of  an  egg,  curry  powder,  a little  salt,  a 
cup  of  cream. 

Slice  a medium-sized  onion,  and  put  it  with  a 
large  lump  of  butter  in  a saucepan;  let  it  cook 
slowly  for  five  minutes.  Out  the  mutton  in  neat 
pieces;  sprinkle  curry  powder  over  them,  also  a 
little  salt,  and  just  before  putting  in  the  sauce- 
pan pour  a part  of  a cup  of  sweet  cream  over 
them.  Let  this  all  simmer  gently  for  half  an 
hour,  so  that  the  ingredients  will  become  thor- 
oughly mixed. 

A Dry  Malay  Curry  — A cauliflower,  2 onions, 
a sour  apple,  a pint  of  shrimps,  slices  of  cold 
mutton,  2 oz.  butter,  a large  tablespoonful  of 
curry  powder,  a lemon,  a small  teaspoonful  of 
salt. 

Pick  a cauliflower  into  small  pieces  and  well 
wash  them;  chop  two  onions  and  one  sour  apple, 
pick  a pint  of  fresh  boiled  shrimps,  cut  some 
slices  of  cold  mutton  about  half  an  inch  thick, 
knead  two  ounces  of  butter  with  a large  table- 
spoonful of  curry  powder,  and  a small  teaspoon- 
ful of  salt.  Put  the  butter,  onions  and  apple 
into  a stewpan,  and  fry  till  brown,  then  add  the 
cauliflower  and  shrimps.  Shake  the  saucepan 
frequently,  and  let  it  simmer  for  an  hour  and  a 
half,  adding  the  slices  of  mutton  towards  the  end 
of  the  time,  that  they  may  be  heated  through. 
Finally,  add  the  juice  of  a lemon.  Place  the 
slices  of  mutton  round  the  dish  with  the  cauli- 
flower, etc.,  in  the  middle.  Serve  very  hot,  with 
a separate  dish  of  boiled  rice. 


HOUSEKEEPING  AND  COOKERY 


253 


Curried  Lobster  — Lobster,  cream,  rice. 

Take  the  flesh  of  a lobster  (or  a tin  of  lobster 
does  very  well  for  this  dish),  make  curry  gravy 
with  plenty  of  cream;  pour  into  a saucepan  with 
the  lobster,  warm  it  just  to  boiling  point;  serve 
with  rice  round. 

Boiled  Rice  for  Curry  — Put  the  rice  on  the 
stove  in  cold  water,  and  allow  it  to  come  to  a 
boil  for  a minute  or  two.  Strain,  dry  and  put  in 
stewpan  without  lid  at  the  back  of  the  stove,  to 
allow  the  steam  to  evaporate;  shake  into  dish 
very  hot;  a few  drops  of  lemon  juice  put  in 
directly  after  it  boils  will  make  the  grains  separ- 
ate better. 

Curried  Eggs  — 6 eggs,  2 onions,  butter,  a 
tablespoonful  of  curry  powder,  1 pint  of  broth, 
a cup  of  cream,  arrowroot. 

Slice  the  onions  and  fry  in  butter  a light 
brown,  add  curry  powder,  and  mix  with  the 
broth,  allowing  to  simmer  till  tender;  then  put 
in  cream,  and  thicken  with  arrowroot;  simmer 
for  five  minutes,  then  add  6 hard-boiled  eggs,  cut 
in  slices. 

Curried  Beef — Beef,  2 oz.  butter,  2 onions, 
a tablespoonful  of  curry  powder,  34  pint  milk, 
lemon  j uice. 

Slice  the  onions  and  fry  in  butter  a light 
brown,  mix  well  with  the  curry  powder,  adding 
the  beef,  cut  into  small  pieces  about  an  inch 
square,  pour  in  milk  and  allow  to  simmer  for 
thirty  minutes,  stirring  frequently;  when  done 
add  lemon  juice.  It  greatly  improves  the  dish 
to  build  a wall  of  mashed  potatoes  or  boiled  rice 
around  it. 

Potato  Curry  (1). — Cold  potatoes,  onion,  salt 
and  pepper,  curry  powder  to  taste,  egg,  bread 
crumbs,  and  gravy. 

Mash  cold  potatoes  with  minced  onion,  salt, 
pepper,  and  curry  powder  to  taste;  form  into 
small  balls  with  egg  and  bread  crumbs,  fry  crisp, 
serve  with  rich  gravy  flavored  with  curry  powder. 

Potato  Curry  (2). — Potatoes,  onions,  butter, 
curry  powder,  a little  stock,  cream,  lemon  juice. 

Fry  some  sliced  raw  potatoes  and  onions 
slightly  in  butter  with  a little  curry  powder, 
then  simmer  until  done  in  a very  little  stock; 
add  some  cream,  butter  and  lemon  juice  before 
serving. 

Potato  Curry  (3). — Curry  powder,  mashed 
potatoes,  milk. 

Put  a good  pinch  of  curry  powder  in  mashed 
potatoes,  allowing  rather  more  butter  and  milk 
than  usual.  This  last  is  a delicious  accompani- 
ment to  cutlets. 

Curry  (Dry) — A few  onions,  34  it),  butter,  134 
lbs.  steak,  a little  flour  and  curry  powder,  salt  to 
taste,  juice  of  1 lemon. 

Slice  up  a good-sized  onion,  and  fry  it  a golden 
color  in  34  it),  of  butter;  cut  up  1)4  lbs.  of  fresh 
steak  into  pieces  the  size  of  dice.  Dredge  them 
well  with  flour  and  curry  powder,  add  a little  salt, 
and  squeeze  the  juice  of  a lemon  over  them, 
then  fry  them  lightly  in  the  butter  in  which  the 
onions  have  been  previously  cooked.  Add  all  to- 
gether, and  stew  gently  in  a saucepan  for  34 
hour. 


GRAVIES. 

GRAVY  may  be  made  quite  as  good  of  the 
skirts  of  beef,  and  the  kidney,  as  of  any 
other  meat,  prepared  in  the  same  way. 
An  ox-kidney,  or  milt,  makes  good  gravy,  cut 
all  to  pieces,  and  prepared  as  other  meat;  and 
so  will  the  shank  end  of  mutton  that  has  been 
dressed,  if  much  be  not  wanted. 

The  shank-bones  of  mutton  are  a great  im- 
provement to  the  richness  of  gravy;  but  first 
soak  them  well,  and  scour  them  clean. 

A Good  Beef  Gravy  (for  Poultry  or  Game) 

— 34  lb*  lean  beef,  34  pinti  c°ld  water,  1 small 
onion,  a saltspoonful  of  salt,  a little  pepper,  a 
tablespoonful  of  mushroom  catsup  or  sauce,  34 
teaspoonful  of  arrowroot. 

Cut  the  beef  into  small  pieces  and  put  it  and 
the  water  into  a stewpan.  Add  the  onion  and 
seasoning,  and  simmer  gently  for  three  hours. 
A short  time  before  it  is  required,  mix  the  arrow- 
root  with  a little  cold  water,  pour  into  the  gravy 
while  stirring,  add  the  mushroom  catsup  and 
allow  it  just  to  come  to  a boil.  Strain  into  a 
tureen  and  serve  very  hot. 

Savory  Gravy  (Thick) — 1 onion,  butter,  a 
tablespoonful  of  flour,  34  pint  °f  broth  or  stock, 
pepper  and  salt,  a small  quantity  of  Worcester- 
shire sauce. 

Mince  one  onion  fine,  fry  it  in  butter  to  a dark 
brown,  and  stir  in  a tablespoonful  of  flour.  After 
one  minute  add  34  pint  °f  broth  or  stock,  pep- 
per and  salt,  and  a very  small  quantity  of  Wor- 
cester sauce. 

Gravy  for  General  Use  — 1 lb.  of  lean  beef 
cut  in  small  pieces  and  floured,  put  into  a sauce- 
pan with  12  cloves,  24  peppercorns,  6 blades  of 
mace,  some  nutmeg,  pepper,  salt,  and  1)4  pints 
of  water. 

Simmer  gently  for  2 hours,  stirring  frequently. 
Strain  before  using.  Add  a little  of  the  brown- 
ing for  soups  and  gravies. 

Plain  Gravy  — An  onion,  a little  butter,  % 
pint  of  stock,  pepper  and  salt,  a small  piece  of 
lean  ham  or  bacon,  a dessertspoonful  of  Wor- 
cester sauce,  a sprig  of  parsley  and  thyme. 

Mince  an  onion  finely,  fry  it  in  butter  to  a 
dark  brown  color,  then  add  % of  a pint  of  stock, 
pepper  and  salt  to  taste,  a small  piece  of  lean 
ham  or  bacon  minced  small,  a little  Worcester 
sauce,  a sprig  of  thyme  and  one  of  parsley.  Let 
it  boil  five  or  ten  minutes,  put  it  by  till  wanted, 
and  strain  it  before  serving. 

Gravy  for  Hashes  — Remnants  and  bones  of 
the  joint  intended  for  hashing,  a pinch  of  salt 
and  pepper,  34  teaspoonful  of  whole  allspice,  a 
bunch  of  savory  herbs,  a saltspoonful  of  celery 
salt  or  34  a head  of  celery,  an  onion,  a small  piece 
of  butter,  a little  corn  flour,  and  boiling  water. 

Put  the  bones  (having  previously  chopped 
them),  with  the  remnants  of  the  meat,  salt,  pep- 
per, spice,  herbs  and  celery  into  a stewpan. 
Cover  with  boiling  water  and  allow  it  to  simmer 


254 


HOUSEKEEPING  AND  COOKERY 


for  two  hours.  Cut  up  the  onion  in  neat  slices 
and  fry  in  butter  to  a pale  brown.  Then  mix 
slowly  with  the  gravy  from  bones.  Boil  fifteen 
minutes,  strain,  then  return  to  stewpan,  flavor 
with  catsup  or  any  flavoring  that  may  be  pre- 
ferred. Thicken  with  butter  and  flour  and  just 
allow  it  to  come  to  the  boil.  Serve  very  hot. 

Gravy  for  a Fowl  (when  there  is  no  meat 
to  make  it  from) — The  feet,  liver,  gizzards  and 
neck  of  the  fowl,  a little  browned  bread,  a slice 
of  onion,  a sprig  of  parsley  and  thyme,  some 
pepper  and  salt,  1 teaspoonful  of  mushroom 
catsup,  a little  flour  and  butter. 

Wash  the  feet  nicely,  and  cut  them  and  the 
neck  small;  simmer  them  with  a little  bread 
browned,  a slice  of  onion,  a sprig  of  parsley  and 
thyme,  some  pepper  and  salt,  and  the  liver  and 
gizzards,  in  34  pint  water,  till  half  wasted.  Take 
out  the  liver,  bruise  it,  and  strain  the  liquor  to 
it.  Then  thicken  it  with  flour  and  butter,  and 
add  1 teaspoonful  of  mushroom  catsup. 

Teal  Gravy — Bones,  any  cold  remnants  of 
veal,  1%  pints  water,  1 onion,  1 saltspoonful 
minced  lemon  peel,  a little  salt,  a blade  of  mace, 
a few  drops  of  the  juice  of  the  lemon,  butter  and 
flour. 

Place  all  the  ingredients  (excepting  the  lemon 
juice  and  flour)  into  a stewpan,  and  allow  them 
to  simmer  for  1 hour.  Strain  into  a basin.  Add 
a thickening  of  butter  and  flour  mixed  with  a 
little  water,  also  the  lemon  juice.  Give  one  boil 
and  serve  very  hot.  Flavor  with  tomato  sauce 
or  catsup. 

Cheap  Gravy  for  Fowls,  Etc. — Boil  the  neck 
and  feet  of  the  fowl  in  % pint  water  with  any 
slight  seasonings  of  spices  or  herbs,  or  salt  and 
pepper  only;  stew  very  slowly  for  1 hour.  Just 
before  serving,  take  the  gravy  from  the  dripping- 
pan,  drain  off  the  fat,  and  strain  the  liquor  from 
the  neck  to  it;  pass  the  gravy  again  through  a 
strainer,  add  salt  and  pepper,  heat  it,  and  serve 
very  hot. 

Gravy  for  a Goose  or  Duck  — Prepare  in 
same  way  as  for  general  use,  with  the  addition 
of  an  onion  and  some  sage. 

SAUGEf). 

THE  appearance  and  preparation  of  sauces 
are  of  the  highest  importance.  Brown  sau- 
ces should  not  be  as  thick  as  white  ones,  and 
should  possess  a decided  character,  so  that,  both 
whether  sweet  or  sharp,  plain  or  savory,  they 
would  bear  out  their  names.  Care  is  also  to  be 
taken  that  they  blend  and  harmonize  with  the 
various  dishes  they  are  to  accompany. 

White  Sauce — One  pint  milk,  2 or  3 mush- 
rooms, 1 onion,  1 carrot,  1 bundle  sweet  herbs, 
whole  pepper  and  salt  to  taste,  a few  cloves,  a 
little  mace,  1 oz.  butter,  and  1 gill  cream. 

Put  into  1 pint  milk  2 or  3 mushrooms,  1 
onion  and  a carrot  cut  into  pieces,  1 bundle  of 
sweet  herbs,  whole  pepper  and  salt  to  taste,  a 
few  cloves  and  a little  mace;  let  the  whole  gently 


simmer  for  about  an  hour;  put  1 ounce  of  butter 
into  a saucepan,  and  stir  on  the  fire  until  it 
thickens.  Finish  by  stirring  in  1 gill  cream. 

Horseradish  Sauce— Two  oz.  horseradish,  6 
tablespoonfuls  milk  or  cream,  3 dessertspoon- 
fuls vinegar,  1 teaspoonful  sugar,  34  do.  pepper. 

Grate  the  horseradish,  mix  it  with  salt,  sugar 
and  pepper.  Add  the  cream  or  milk  very  gradu- 
ally, and  heat  the  whole  over  the  fire,  stirring 
well  all  the  time.  If  allowed  to  boil  it  will  spoil. 
Serve  with  hot  roast  beef. 

Sauce  for  Wild  Fowl  — Half  pint  gravy,  1 
small  onion,  3 or  4 leaves  basil,  a piece  of  the 
thin  rind  of  a lemon,  1 dessertspoonful  lemon 
juice. 

Boil  the  gravy,  onion  and  basil  together  for  a 
few  minutes,  strain,  and  add  the  lemon  juice. 
Seville  orange  juice  may  be  useb  instead  of 
lemon. 

Standard  Sauce  for  Fish  — Maitre  d ’ hotel 
butter  is  prepared  by  mixing  together,  cold,  1 
tablespoonful  each  of  butter  and  finely  chopped 
parsley;  add  1 teaspoonful  of  lemon  juice  and  a 
little  pepper  and  salt.  Work  well  together,  and 
when  ready  to  serve  the  fish,  spread  it  generously 
with  the  butter  and  set  the  dish  in  the  mouth  of 
the  oven  for  a minute  or  two.  The  parsley  must 
be  as  fine  as  powder; 

Egg  Sauce  for  Fish — Boil  2 eggs  for  10  min- 
utes, and  then  lay  them  in  cold  water  for  5 min- 
utes. Remove  the  shells,  and  mince  them  very 
fine.  Beat  34  lb.  butter,  mix  eggs  and  butter 
well  together,  make  them  hot,  and  serve  with  salt 
fish. 

Egg  Sauce  for  Puddings  — Beat  yolk  of  1 
egg  with  a little  sugar  and  cream,  stir  till  it 
boils,  when  add  a few  drops  of  flavoring  to  taste. 

Liver  Sauce — Livers  of  any  kind  of  poultry, 
butter,  flour,  minced  shallots,  gravy  stock,  a 
small  pinch  of  sweet  herbs,  pepper,  spices 
and  salt,  and  juice  of  34  l©mon. 

Scald  the  livers  of  the  poultry,  rabbits  or  hares 
and  mince  them  finely.  Melt  a piece  of  butter 
in  a saucepan,  add  a little  flour  to  it  and  a small 
quantity  of  minced  shallots.  Let  the  whole  fry 
for  a minute  or  two,  then  add  gravy  stock  in  suffi- 
cient quantity  to  make  a sauce,  and  a small 
pinch  of  powdered  sweet  herbs,  and  pepper, 
spices  and  salt  to  taste.  Put  in  the  minced 
livers  and  let  the  sauce  boil  20  minutes,  and  at 
the  time  of  serving  add  a small  piece  of  fresh 
butter  and  the  juice  of  34  lemon.  * 

Fennel  Sauce  — Fennel,  3 oz.  butter,  flour, 
pepper  and  salt,  yolks  of  2 eggs,  juice  of  1 lemon. 

Blanch  a small  quantity  in  boiling  salted 
water,  take  it  out,  dry  it  in  a cloth,  and  chop  it 
finely;  melt  3 oz.  fresh  butter,  add  rather  more 
than  a tablespoonful  flour,  mix  well,  and  put  in 
pepper  and  salt  to  taste,  and  about  a pint  hot 
water;  stir  on  the  fire  till  the  sauce  thickens,  then 
stir  in  the  yolks  of  2 eggs  beaten  up  with  the 
juice  of  a lemon  and  strained.  Add  plenty  of 
chopped  fennel,  and  serve. 

Shrimp  Sauce — Half  pint  shrimps,  juice  of  34 
lemon,  butter,  a dust  of  cayenne. 


HOUSEKEEPING  AND  COOKERY 


255 


Take  34  pint  shrimps,  pick  out  all  the  meat 
from  the  tails,  pound  the  rest  in  a mortar  with 
the  juice  of  34  lemon  and  a piece  of  butter;  pass 
the  whole  through  a sieve.  Make  1 pint  melted 
butter,  put  the  meat  from  the  tails  into  it,  add 
a dust  of  cayenne,  and  when  the  sauce  boils  stir 
into  it  the  shrimp  butter  that  has  come  through 
the  sieve,  with  or  without  a tablespoonful  of 
cream. 

Mock  Cream  Sauce  — Pour  34  Pint  boiling 
milk  on  1 teaspoonful  arrowroot,  previously 
mixed  in  a small  quantity  of  cold  milk.  Stir 
the  mixture  well,  and,  when  moderately  warm, 
add  the  white  of  1 egg  well  beaten.  Place  the 
whole  over  the  fire,  and  stir  it  till  it  nearly  boils. 

Fruit  Sauce — Half  pint  sugar,  cinnamon,  bay 
leaf,  cloves,  and  any  kind  of  fruit. 

Put  34  lb.  sugar  and  34  pint  water  over  the 
fire  to  boil,  skim  and  boil  5 minutes,  add  to  this 
a piece  of  stick  cinnamon  about  2 inches  long,  1 
bay  leaf  and  4 cloves;  at  the  end  of  5 minutes 
add  34  pint  any  kind  of  mashed  fruit;  for  in- 
stance, apricots,  stewed  apples;  in  fact,  any  fruit 
that  will  go  nicely  with  the  pudding  with  which 
you  expect  to  serve  the  sauce.  Strain  the  whole 
through  a sieve,  flavor,  and  it  is  ready  to  serve. 

Cauliflower  Sauce  — Two  small  cauliflowers, 
134  oz.  butter,  1 tablespoonful  flour,  pepper  and 
salt,  yolks  of  2 eggs,  juice  of  a lemon. 

Boil  2 small  cauliflowers;  when  done,  pick 
them  out  into  sprigs  and  arrange  them,  heads 
downward,  in  a pudding  basin,  which  must  have 
been  made  quite  hot;  press  them  in  gently,  then 
turn  them  out  dexterously  on  a dish,  and  pour 
over  them  the  following  sauce,  boiling  hot:  Melt 
134  oz.  butter  in  a saucepan,  mix  with  it  a table- 
spoonful of  flour,  and  then  add  34  pint  boiling 
water;  stir  till  it  thickens;  add  salt  and  white 
pepper  to  taste;  then  take  the  saucepan  off  the 
fire,  and  stir  in  the  yolks  of  2 eggs  beaten  up 
with  the  juice  of  a lemon  and  strained. 

Dutch  Sauce  — Three  tablespoonfuls  vinegar, 
1 lb.  butter,  yolks  of  2 eggs,  pepper  and  salt. 

Put  3 tablespoonfuls  vinegar  in  a saucepan, 
and  reduce  it  on  the  fire  to  a third;  add  34  lb. but- 
ter and  the  yolks  of  2 eggs.  Place  the  saucepan 
on  a slow  fire,  stir  the  contents  continuously,  and 
as  fast  as  the  butter  melts  add  more,  until  1 lb.  is 
used.  If  the  sauce  becomes  too  thick  at  any 
time  during  the  process,  add  a tablespoonful  of 
cold  water  and  continue  stirring.  Then  put  in 
pepper  and  salt  to  taste,  and  take  great  care  not 
to  let  the  sauce  boil.  When  it  is  made — that  is, 
when  all  the  butter  is  used  and  the  sauce  is  of 
the  proper  thickness — put  the  saucepan  contain- 
ing it  into  another  filled  with  warm  (not  boiling) 
water  until  the  time  of  serving. 

Sweet  Sauce  — One  tablespoonful  flour,  sugar 
or  molasses,  1 oz.  butter,  1 tablespoonful  lemon 
juice. 

Mix  a tablespoonful  of  flour  quite  smooth  in 
4 tablespoonfuls  water,  then  stir  into  it  34  pint 
boiling  water,  sugar  or  molasses  to  taste;  stir  over 
the  fire  until  the  sauce  boils,  when,  if  allowed,  an 
ounce  of  butter  may  be  added,  with  a tablespoon- 


ful of  lemon  juice.  When  sweetened  with  sugar,  a 
little  nutmeg  or  ground  cinnamon  may  be  used 
instead  of  lemon  juice,  if  preferred.  A table- 
spoonful of  raspberry  jam  or  any  fruit  syrup 
may  be  used  to  flavor  the  sauce,  and  is  generally 
much  liked. 

Mayonnaise  Dressing  — Yolks  of  2 hard- 
boiled  eggs,  mustard,  vinegar,  olive  oil  or  butter. 

Take  the  yolks  of  2 hard-boiled  eggs  and  mash 
smooth  with  34  teaspoonful  mustard  and  2 table- 
spoonfuls olive  oil;  then  add  slowly  34  teacup 
vinegar;  if  olive  oil  is  not  liked,  melted  butter 
may  be  used  instead. 

Poor  Man’s  Sauce  — A good-sized  onion,  but- 
ter, 34  pint  common  stock  or  water,  vinegar, 
parsley,  pepper  and  salt,  flour. 

Mince  a good-sized  onion,  not  too  finely,  put 
it  into  a saucepan  with  a piece  of  butter  equal 
to  it  in  bulk.  Fry  till  the  onion  assumes  a light 
brown  color,  add  34  pint  common  stock  or  water 
and  a small  quantity  of  vinegar,  pepper  and 
salt  to  taste,  and  some  minced  parsley;  then  stir 
the  sauce  into  another  saucepan,  in  which  a 
tablespoonful  of  flour  and  a small  piece  of 
butter  have  been  mixed,  over  the  fire.  Let  the 
sauce  boil  up,  and  it  is  ready. 

A Cheap  Brown  Sauce  — One  pint  brown 
stock,  134  oz.  flour,  2 oz.  butter,  4 mushrooms, 
salt  and  pepper. 

Put  the  butter  into  a stewpan  and  put  it  on 
the  fire  to  melt;  wash  the  mushrooms  in  cold 
water,  cut  off  the  stalks  and  peel  them;  when  the 
butter  is  melted  stir  in  the  flour  and  mix  to  a 
smooth  paste;  then  add  the  stock  and  mush- 
rooms, and  stir  the  sauce  smoothly  until  it  boils 
and  thickens;  then  remove  the  stewpan  to  the 
back  of  the  stove  and  let  it  simmer  gently  for  8 
or  10  minutes;  season  with  pepper  and  salt;  be 
careful  to  skim  off  the  butter  as  it  rises  to  the 
top  of  the  sauce.  Should  the  sauce  be  not 
brown  enough,  a teaspoonful  of  caramel  might 
be  stirred  into  it;  strain  and  serve. 

Onion  Sauce  (Brown)  — Two  oz.  butter,  ra- 
ther more  than  34  pint  °f  rich  gravy,  6 large 
onions,  pepper  and  salt. 

Put  into  your  stewpan  the  onions,  sliced,  fry 
them  of  a light  brown  color,  with  2 oz.  of  butter; 
keep  them  stirred  well  to  prevent  them  turning 
black;  as  soon  as  they  are  of  a nice  color,  pour 
over  the  gravy,  and  simmer  gently  until  tender; 
skim  off  all  fat,  add  seasoning  and  rub  the  whole 
through  a sieve;  then  put  in  a saucepan,  and 
when  it  boils,  serve. 

Tomato  Sauce  — Ten  lbs.  ripe  tomatoes,  1 
pint  best  brown  vinegar,  2 oz.  salt,  34  oz.  cloves, 
1 oz.  allspice,  34  lb.  white  sugar,  1 oz.  garlic,  34 
oz.  black  pepper,  34  oz-  cayenne  pepper. 

Wipe  the  tomatoes  clean,  and  boil  or  bake  till 
soft;  then  strain  and  rub  through  a sieve  that 
will  retain  the  seeds  and  skins.  Boil  the  juice  for 
an  hour,  then  add  the  above  ingredients  (all  the 
spices  must  be  ground).  Boil  all  together  for 
a sufficient  time,  which  may  be  known  by  the 
absence  of  any  watery  particle,  and  by  the  whole 
becoming  a smooth  mass;  5 hours  will  generally 


25G 


HOUSEKEEPING  AND  COOKERY 


suffice.  Bottle  without  straining  into  perfectly 
dry  bottles,  and  cork  securely  when  cold.  The 
garlic  must  be  peeled.  The  proportions  of  spice 
may  be  varied  according  to  taste. 

Oyster  Sauce  — Oysters,  butter,  flour,  milk, 
blade  of  mace,  bay  leaf,  pepper  and  salt,  cayenne, 
a few  drops  of  lemon  juice. 

Parboil  the  oysters  in  their  own  liquor,  beard 
them,  and  reserve  all  the  liquor.  Melt  a piece  of 
butter  in  a saucepan,  add  a little  flour,  the  oyster 
liquor,  and  enough  milk  to  make  as  much  sauce 
as  is  wanted.  Put  in  a blade  of  mace  and  a bay 
leaf  tied  together,  pepper  and  salt  to  taste,  and 
the  least  bit  of  cayenne.  Let  the  sauce  boil,  add 
the  oysters,  and  as  soon  as  they  are  quite  hot  re- 
move the  mace  and  bay  leaf,  stir  in  a few  drops 
of  lemon  juice,  and  serve. 

Worcester  Sauce— Two  tablespoonfuls  Indian 
soy,  2 ditto  walnut  catsup,  1 dessertspoonful  of 
salt,  1 teaspoonful  cayenne  pepper,  1 nutmeg 
(sliced  thin),  1 doz.  cloves,  34  oz-  root  ginger 
pounded,  a little  lemon  peel,  a small  head  of 
garlic  divided  into  cloves,  1 pint  vinegar,  3 oz. 
lump  sugar. 

Dissolve  the  sugar  in  a little  of  the  vinegar 
over  the  fire,  add  the  other  ingredients;  put  all 
into  a wide-necked  bottle.  It  should  stand  for 
a month  before  using,  and  is  better  if  shaken 
every  day.  At  the  end  of  the  month  pour  off 
clear  into  bottles. 

Chestnut  Sauce  — Remove  the  outer  shell 
from  some  fine  chestnuts,  scald  them  in  boiling 
water,  and  remove  the  inner  skin.  Stew  them  in 
good  white  stock  till  quite  tender,  drain,  and 
while  hot  press  them  through  a sieve.  Put  the 
pulp  into  a saucepan,  add  a small  piece  of  butter, 
a little  sugar,  pepper  and  salt.  Stir  over  the  fire 
till  quite  hot,  but  do  not  let  it  boil,  and  serve. 

Mushroom  Sauce  — Remove  the  stalks  and 
gritty  part  from  34  pint  of  mushrooms;  wash,*" 
drain,  and  put  them  into  34  pint  of  well-flavored 
gravy,  simmer  them  till  quite  tender,  drain  them, 
and  keep  them  hot.  Melt  1 oz.  butter  in  a 
saucepan,  add  to  it  1 oz.  flour,  stir  over  the 
fire  till  brown;  pour  in  the  gravy,  stirring  till  it 
boils.  Arrange  the  mushrooms  in  the  center  of 
the  dish,  the  cutlets  round  them,  and  pour  the 
sauce  over. 

Chile  Sauce — One  bu.  ripe  tomatoes,  2 doz. 
large  onions;  chop  very  fine  and  boil  1 hour; 
then  add  1 pint  salt,  234  quarts  vinegar,  5 red 
peppers  chopped  fine,  2 tablespoonfuls  each  of 
ground  ginger  and  cinnamon,  and  1 each  of 
cloves  and  nutmeg.  Boil  steadily  for  about  2 
hours;  bottle  and  seal  tightly. 

Bread  Sauce  (for  Poultry  or  Came)— Gib- 
lets, % lb.  stale  bread,  1 onion,  10  whole  pep- 
pers, 1 blade  mace,  salt,  2 tablespoonfuls  cream. 

Put  the  giblets  into  1 pint  water,  add  the 
onion,  pepper,  mace,  salt.  Allow  it  to  simmer 
for  1 hour,  then  strain  the  liquor  over  the  bread 
crumbs.  Cover  the  stewpan  and  let  it  stand  on 
the  stove  for  1 hour  (do  not  allow  it  to  boil), 
then  beat  the  sauce  up  with  a fork  until  it  is  nice 


and  smooth.  Allow  it  to  boil  5 minutes,  stirring 
well  until  it  is  thick,  then  add  cream  and  serve 
hot. 

Caper  Sauce — Two  oz.  butter,  1 tablespoonful 
flour,  1 pint  stock,  pepper  and  salt,  Worcester 
sauce,  capers. 

Put  2 oz.  butter  and  1 tablespoonful  flour  into 
a saucepan;  stir  the  mixture  on  the  fire  until  it 
acquires  a brown  color;  add  rather  less  than  1 
pint  boiling  stock,  free  from  fat;  season  with 
pepper,  salt  and  a little  Worcester  sauce.  When 
the  sauce  boils  throw  in  plenty  of  capers;  let  it 
boil  once  more,  and  it  is  ready. 

Sauce  Hollaudaise  — Take  a scant  34  cup 
good  butter.  Beat  the  butter  to  a cream  and 
add  the  yolks  of  3 eggs,  beating  them  into  the 
butter  with  the  juice  of  34  lemon.  Add  1 sliced 
onion,  6 peppercorns  and  1 bay  leaf.  Set  the 
bowl  containing  the  sauce  in  a basin  of  boiling 
water  and  stir  it  continually  for  a few  moments. 
Then  add  a little  boiling  stock  with  a little 
grated  nutmeg  and  1 teaspoonful  of  salt.  Con- 
tinue stirring  it  for  about  5 minutes  longer, 
when  it  should  be  of  the  consistency  of  a custard 
and  perfectly  smooth.  Strain  it  through  a sieve, 
add  1 teaspoonful  butter  and  serve. 

Mint  Sauce — Chop  1 bunch  fresh  mint  fine, 
mix  with  1 tablespoonful  sugar,  a pinch  of  salt 
and  pepper,  rub  well  together,  and  add  34  cup 
vinegar,  with  a squeeze  of  lemon  juice. 

STOCKS. 

Common  Stock — Take  all  the  bones  of  joints, 
etc.,  that  are  available,  carcasses  and  bones  of 
poultry  and  game  (not  high),  chop  them  all  into 
convenient  pieces  and  put  them  into  a saucepan 
together  with  any  scraps  of  meat,  cooked  or  un- 
cooked, resulting  from  remnants,  the  trimming 
of  cutlets,  etc.  Add  a couple  of  carrots,  1 onion, 
1 bunch  parsley,  1 bay  leaf,  a small  sprig  thyme, 
and  1 marjoram;  salt  to  taste,  a small  quantity 
of  white  pepper  and  allspice  mixed,  and  2 or  3 
cloves.  Fill  the  saucepan  with  cold  water  until 
it  covers  the  contents  by  1 inch,  and  set  it  on 
the  fire  to  boil  slowly  for  about  4 hours;  strain 
the  liquor  through  a cloth  into  a basin  and  when 
cold,  the  Cake  of  fat  on  the  top  being  removed, 
the  stock  will  be  fit  for  use. 

Gravy  stock — Place  a layer  of  slices  of  onion 
in  a saucepan  holding  1 gnl.,  over  this  a layer  of 
fat  bacon,  and  over  all  about  2 lbs.  shin  of  beef 
chopped  in  small  pieces;  1 pint  common  stock, 
or  even  water,  being  poured  on  the  whole,  set  the 
saucepan  on  the  fire  for  1 hour,  until  the  liquor 
is  almost  evaporated — what  is  called  reduced  to 
a “glaze” — then  add  sufficient  cold  common 
stock  or  cold  water  to  cover  contents  of  the 
saucepan,  and  2 or  3 carrots  cut  in  slices,  1 leek, 
1 head  celery  (when  in  season),  or  some  celery 
seed,  1 handful  parsley,  34  clove  garlic,  1 sprig 
marjoram  and  1 of  thyme,  1 bay  leaf,  4 or  5 
cloves,  white  pepper  and  salt  to  taste.  After 
boiling  for  about  3 hours  strain  off  the  liquor, 
and,  being  absolutely  freed  from  fat,  it  is  ready 
for  use. 


HOUSEKEEPING  AND  COOKERY 


257 


Yeal  Stock — Toss  a couple  of  onions,  sliced, 
and  1 lb.  lean  veal  cut  in  pieces  in  a saucepan 
with  some  butter  until  they  assume  a light  color, 
then  add  34  lb.  ham  chopped  up  small,  and 
moisten  with  1 pint  common  stock  cold  and  per- 
fectly free  from  fat.  Let  the  liquor  reduce 
almost  to  a “glaze” — then  add  2 quarts  cold 
common  stock,  1 knuckle  veal,  or  2 calves’  feet, 
a couple  of  carrots,  head  of  celery,  parsley,  bay 
leaf,  thyme,  mace,  pepper  and  salt,  all  in  due 
proportion.  After  boiling  2 or  3 hours,  strain 
free  from  fat. 

VEGETABLES. 

VEGETABLES  should  be  carefully  cleaned 
from  insects,  and  nicely  washed.  Boil  in 
plenty  of  water,  and  drain  the  moment 
they  are  done  enough.  If  overboiled,  they  lose 
their  beauty  and  crispness.  To  dress  them  with 
meat  is  wrong,  except  carrots  with  boiled  beef. 

To  boil  vegetables  green,  be  sure  the  water 
boils  when  you  put  them  in.  Make  them  boil 
very  fast.  Don’t  cover,  but  watch  them ; and  if 
the  water  has  not  slackened,  you  may  be  sure 
they  are  done  when  they  begin  to  sink.  Then 
take  them  out  immediately.  Hard  water,  especi- 
ally if  chalybeate,  spoils  the  color.  To  boil 
green  in  hard  water,  put  a teaspoonful  of  salt 
or  wormwood  into  the  water  when  it  boils, 
before  the  vegetables  are  put  in. 

Vegetable  Marrow  (to  Boil  or  Stew)— This 
excellent  vegetable  may  be  boiled  as  asparagus. 
When  boiled,  divide  it  lengthwise  into  two,  and 
serve  it  on  toast  accompanied  by  melted  butter; 
or  when  nearly  boiled,  divide  it  as  above,  and 
stew  gently  in  gravy.  Care  should  be  taken  to 
choose  young  ones  not  exceeding  6 in.  in  length. 

Spinach  — Wash  and  pick  your  spinach  very 
carefully;  drop  into  boiling  water  and  cook  15 
minutes.  Drain  thoroughly  through  a colander, 
then  chop  quite  fine.  Return  to  the  stove,  add  1 
tablespoonful  of  butter,  pepper  and  salt  to  taste; 
put  in  a vegetable  dish  and  garnish  with  hard- 
boiled  eggs. 

To  Stew  Celery  — Wash,  cut  into  neat  slices, 
removing  the  green  parts.  Plunge  into  sufficient 
boiling  water  to  cover  it,  adding  salt  in  the  pro- 
portion of  a dessertspoonful  to  2 qts.  of  water. 
Stew  until  tender,  serve  in  a dish  with  white 
sauce  over.  The  celery  may  be  stewed  in  stock 
if  preferred. 

How  to  Serve  Potatoes— A great  deal  of  ignor- 
ance is  often  shown  by  excellent  housekeepers  in 
putting  potatoes  on  the  table.  The  usual  prac- 
tice of  bringing  them  up  in  a porcelain  or  deep 
dish,  with  a close-fitting  cover,  would  utterly  de- 
stroy the  best  potatoes  in  ten  minutes,  however 
carefully  cooked.  They  should  be  placed  in  a 
wooden  dish,  or  served  in  a porcelain  dish  with 
towels  above  and  below  to  absorb  the  moisture. 


Potatoes  (Stuffed)  — Five  medium-sized  po- 
tatoes, oz.  butter,  1 tablespoonful  grated 
cheese,  pepper,  salt,  and  yolk  of  1 egg. 

Bake  the  potatoes  in  their  skins,  and  when 
done  cut  off  a small  slice  from  one  end,  scoop  out 
the  inside,  and  rub  through  a wire  sieve.  Add 
to  it  34  an  oz*  butter,  1 tablespoonful  grated 
cheese,  pepper,  salt,  and  the  yolk  of  an  egg. 
Mix  well,  refill  the  skins,  fit  on  the  slices  which 
were  cut  off,  and  put  into  the  oven  again  for  10 
minutes  before  serving. 

Lyonnaise  Potatoes  — Into  a saucepan  put  a 
large  lump  of  butter  and  a small  onion  finely 
chopped,  and  when  the  onion  is  fried  to  an  am- 
ber color,  throw  in  slices  of  cold  boiled  potatoes, 
which  must  be  thoroughly  stirred  u ti til  they  are 
turning  brown;  at  this  moment  put  in  a spoon- 
ful of  finely  chopped  parsley,  and  as  soon  as  it 
is  cooked,  drain  through  a colander,  so  that  the 
potatoes  retain  the  moisture  of  the  batter,  and 
many  particles  of  parsley. 

Potatoes  (Sautees  au  Beurre)  — Cut  with  a 
vegetable  cutter  into  small  balls  about  the  size  of 
a marble;  put  them  in  a stewpan  with  plenty  of 
butter  and  a good  sprinkling  of  salt;  keep  the 
saucepan  covered,  and  shake  it  occasionally  un- 
til they  are  quite  done,  which  will  be  in  about  an 
hour. 

Savory  Potatoes  — Peel  as  many  potatoes  as 
you  require.  Put  them  in  a pie-dish  with  a good- 
sized  onion  chopped  fine,  34  teaspoonful  of 
dried  sage  powdered,  2 oz.  butter  and  2 table- 
spoonfuls olive  oil,  and  enough  water  to  cover 
the  bottom  of  the  dish.  Pepper  and  salt  to 
taste,  and  bake  in  a slow  oven. 

Saratoga  Potatoes — Saratoga  chips  are  pre- 
pared in  thin,  paper-like  slices  (a  slaw-cutter  is 
required  for  this),  and  crisped,  but  not  burned, 
in  hot  fat.  The  secret  of  preparing  them  prop- 
erly lies  in  cutting  them  first  in  the  thinnest 
slices  possible,  and  soaking  them  for  at  least  1 
hour  in  cold  salt  water.  The  last  process  draws 
the  starch  out  of  the  potato,  and  is  positively 
necessary  to  success.  Before  frying,  each  piece 
must  be  thoroughly  dried  on  a towel.  When 
taken  out  of  the  fat  they  may  be  drained  on  a 
sieve  a moment  in  a very  hot  oven  or  over  the 
stove,  then  cooled  quickly  in  a draft. 

Potatoes  (Yirginia  Style)— Slice  as  for  Sara- 
toga potatoes,  but  thicker,  soak  in  cold  water, 
drain,  and  fry  in  covered  pan  with  2 or  3 spoon- 
fuls of  suet,  turning  brown  before  they  are  put 
in.  Salt  and  pepper  thickly  while  cooking  at 
leisure. 

Potato  Pancakes — Grate  8 large  potatoes  in  a 
porcelain  bowl,  add  4 eggs,  not  beaten,  1 teacup 
flour,  34  cup  milk  and  1 even  teaspoonful  bak- 
ing-powder; stir  all  lightly  together,  taking  care 
not  to  beat  the  eggs  up  too  much.  Fry  the  same 
as  ordinary  pancakes,  but  longer,  to  cook  thor- 
oughly. 

Potatoes  (a  la  Creme) — Slice  the  potatoes  as 
for  frying  and  soak  in  cold  water  34  hour.  Par- 
boil in  a frying-pan,  pour  the  water  off  and  let 
them  stand  on  the  fire  uncovered  till  the  steam 


258 


HOUSEKEEPING  AND  COOKERY 


is  driven  off;  brown  1 spoonful  of  butter  or  fat 
and  pour  over  them  a minute  after;  then  cover 
the  potatoes  with  milk,  in  which  they  should 
boil  till  done.  Salt  and  pepper  while  cooking 
and  watch  lest  they  burn.  There  should  be  just 
milk  enough  when  done  for  a creamy  gravy, 
thickened  by  the  starch  of  the  potatoes. 

Fried  Potatoes — American  fried  potatoes  are 
boiled  first  and  sliced  cold  to  fry.  They  need  a 
large  frying-pan,  or  are  best  cooked  on  a grid- 
dle which  has  surface  enough  to  let  each  piece 
lie  next  to  the  fire.  Slice  them  34  inch  thick  so 
as  not  to  break  in  turning.  Salt  and  pepper, 
and  when  the  large  spoonful  of  fat  is  turning 
brown  in  the  hot  pan  lay  them  in,  brown  quickly 
and  turn  with  a broad  griddle-cake  turner. 

Potatoes  of  secondary  quality  are  best  pared 
and  sliced  raw  and  fried.  The  heat  of  boiling 
fat,  which  is  stronger  than  that  of  boiling  water, 
drives  the  water  out  of  them.  Small,  deep  kettles 
are  sold  for  frying,  and  the  lard  is  kept  in  them 
and  used  many  times  over. 

Potato  Balls  — Four  large,  mealy  potatoes, 
cold;  mash  them  in  a pan  with  2 tablespoonfuls 
of  melted  butter,  a pinch  of  salt,  a little  pepper, 
1 tablespoonful  of  cream  and  the  beaten  yolk  of 
1 egg;  rub  it  together  for  about  5 minutes,  or 
until  very  smooth;  shape  the  mixture  into  balls 
about  the  size  of  a walnut  or  small  rolls,  dip 
them  into  an  egg  well  beaten  and  then  into  the 
finest  sifted  bread  crumbs;  fry  them  in  boiling 
lard. 

Potato  Croquettes  — Boil  1 dozen  potatoes, 
strain  and  mash  well;  add  2 yolks  of  eggs,  beat 
well  and  season.  When  cold,  mould  in  the  shape 
of  long  corks  and  dip  each  piece  into  beaten 
eggs;  then  roll  in  crumbs  and  fry  a golden 
brown. 

Scalloped  Potatoes  — Cut  4 good-sized  boiled 
or  steamed  potatoes  into  dice;  put  2 tablespoon- 
fuls of  butter  in  a frying-pan,  and,  when  melted, 
add  2 tablespoonfuls  of  flour;  mix  until  smooth; 
then  add  1 pint  of  milk,  and  stir  continually 
until  it  boils;  add  a teaspoonful  of  salt  and  3 
dashes  of  black  pepper;  take  from  the  fire.  Put 
a layer  of  this  sauce  in  the  bottom  of  a baking- 
dish,  then  a layer  of  potatoes,  then  another  layer 
of  sauce,  and  so  on  until  all  is  used,  having  the 
last  layer  sauce;  sprinkle  the  top  lightly  with 
bread  crumbs  and  put  in  the  oven  for  15  minutes 
to  brown.  Serve  in  the  dish  in  which  it  was 
baked. 

Cabbage  (a  la  Cauliflower)— Cut  the  cabbage 
fine  as  for  slaw;  put  it  into  a stewpan,  cover 
with  water  and  keep  closely  covered;  when 
tender,  drain  off  the  water,  put  in  a small  piece 
of  butter  with  a little  salt,  34  cup  cream,  or  1 cup 
milk.  Leave  on  the  stove  a few  minutes  before 
serving. 

Farci  (or  Stuffed  Cabbage)— Veal  stuffing, 
slices  of  sausage  meat,  gravy. 

Cook  the  cabbage  in  salt  and  water  sufficiently 
to  open  the  leaves,  and  insert  between  them 
layers  of  ordinary  veal  stuffing  and  slices  of 
sausage  meat;  then  tie  it  securely  round  with 


thread  to  prevent  the  meat  falling  out.  Replace 
in  the  stewpan  and  cook  briskly  at  first,  then 
simmer  till  completely  tender.  Serve  in  the 
same  manner  as  ragout  — that  is  to  say,  with  a 
little  gravy  poured  over  the  whole. 

Cabbage  for  Roast  Meats — Take  a medium- 
sized head  of  well-bleached  cabbage  and  chop 
very  fine.  Put  in  a stew-kettle  with  just  enough 
water  to  cook  it  tender,  which  will  depend  some- 
what upon  the  strength  of  the  fire.  Add  salt  to 
taste,  and  when  it  is  cooked,  if  any  water  remains 
in  the  kettle,  drain  it  off;  then  add  a lump  of 
butter  the  size  of  a small  egg,  a little  white  pep- 
per and  enough  milk  to  just  about  cover  the 
cabbage.  This  is  a very  delicate  way  of  prepar- 
ing this  vegetable,  and  it  goes  nicely  with  roast 
meats. 

Stuffed  Cucumbers  — Boil  large,  firm  cucum- 
bers until  tender,  scoop  out  the  seeds  and  in 
their  place  put  a filling  made  of  fine  bread 
crumbs,  well-seasoned,  and  a little  minced  ham 
or  veal.  Fasten  the  cucumbers  together  with 
tapes  and  put  in  a baking-pan  with  a large  cup- 
ful of  water  and  a good-sized  piece  of  butter; 
baste  frequently  and  bake  )4  hour.  A delicate 
and  delicious  dish. 

Aux  Po mines  — One  red  cabbage,  3 or  4 mod- 
erate-sized apples,  butter,  salt,  pepper,  walnut, 
cloves,  vinegar,  red  currant  jelly,  flour. 

Put  a red  cabbage  into  a saucepan,  having 
previously  washed  it  well;  just  cover  it  with 
water;  peel,  halve  and  core  3 or  4 moderate-sized 
apples  and  add  them  to  the  cabbage  with  a piece 
of  butter  about  the  size  of  a walnut,  salt,  pepper 
and  3 or  4 cloves.  Cook  very  gently  over  a slow 
fire  for  3 hours.  When  ready  to  be  served,  add  1 
dessertspoonful  of  vinegar,  the  same  quantity  of 
red  currant  jelly,  and  sufficient  flour  to  thicken 
the  sauce;  pour  over  and  send  to  table. 

Tomatoes  (Baked)— Half  dozen  tomatoes, 
bread  crumbs,  pepper,  salt  and  butter. 

Cut  34  dozen  tomatoes  in  halves,  remove  the 
pips,  and  fill  the  insides  with  a mixture  of  bread 
crumbs,  pepper  and  salt  in  due  proportions; 
place  a small  piece  of  butter  on  each  half  tomato 
and  lay  them  close  together  in  a well-buttered 
tin;  bake  in  a slow  oven  about  34  hour  and  serve. 
They  may  be  eaten  hot  or  cold. 

Tomatoes  (Stuffed)— Tomatoes,  shallot,  but- 
ter, bread  crumbs,  ham,  parsley,  sweet  herbs, 
pepper,  salt  and  toast. 

Dip  some  tomatoes  in  hot  water,  peel  them, 
cut  them  in  halves  and  remove  the  pips;  rub  a 
baking-sheet  with  shallot,  butter  it  well,  and  lay 
the  tomatoes  in  it,  filling  each  half  with  the  fol- 
lowing composition:  Two  parts  bread  crumbs, 

1 part  ham  finely  minced,  and,  according  to 
taste,  parsley  and  sweet  herbs  also  finely  minced, 
and  pepper  and  salt.  Put  a small  piece  of  butter 
on  each  half  tomato,  and  bake  them  15  minutes. 
Have  ready  some  round  pieces  of  buttered  toast: 
on  each  of  these  put  a half  tomato,  and  serve. 

Tomatoes  with  Macaroni  — Tomatoes,  but 
ter,  pepper,  salt,  bay  leaf,  thyme,  stock  or  gravy, 
macaroni. 


HOUSEKEEPING  AND  COOKERY 


259 


Cut  up  a quantity  of  tomatoes  and  remove 
from  each  the  pips  and  watery  substance;  put 
them  into  a baucepan  with  a small  piece  of  but- 
ter, pepper,  salt,  a bay  leaf,  and  some  thyme; 
add  a few  spoonfuls  of  either  stock  or  gravy; 
keep  stirring  on  the  fire  until  they  are  reduced 
to  a pulp,  pass  them  through  a hair  sieve,  and 
dress  the  macaroni  with  this  sauce  and  plenty  of 
Parmesan  cheese  freshly  grated. 

Tomato  Fritters  — One  quart  stewed  toma- 
toes, 1 egg,  soda,  flour,  lard. 

Use  1 quart  stewed  tomatoes,  1 egg,  1 small 
teaspoonful  of  soda;  stir  in  flour  enough  to  make 
a batter  like  that  for  griddle  cakes.  Have  some 
lard  very  hot  on  the  stove,  drop  the  batter  in,  a 
spoonful  at  a time,  and  fry. 

Tomatoes  (Broiled) — Large,  fresh  tomatoes, 
butter,  pepper,  salt,  sugar,  an  eggspoonful  of 
made  mustard. 

In  buying  tomatoes  for  broiling,  be  careful  to 
select  large  and  fresh  ones.  Do  not  pare  them. 
Slice  in  pieces  about  )4  inch  thick  and  broil 
them  for  a few  minutes  upon  a gridiron;  while 
they  are  broiling,  prepare  some  hot  butter  in  a 
cup,  seasoning  with  pepper,  salt,  an  eggspoonful 
of  made  mustard  and  a little  sugar;  when  the 
tomatoes  are  finished,  dip  each  piece  into  this, 
and  then  dish  (the  dish  must  be  hot).  If  any  of 
the  seasoning  remains,  heat  to  the  point  of  boil- 
ing and  pour  over  the  dish;  serve  immediately. 
This  is  a very  nice  dish  if  cooked  well. 

Onions  (Boiled)  — Skin  them  thoroughly. 
Put  them  to  boil;  when  they  have  boiled  a few 
minutes,  pour  off  the  water  and  add  clean,  cold 
water,  and  then  set  them  to  boil  again.  Pour 
this  away  and  add  more  cold  water,  when  they 
may  boil  till  done.  This  will  make  them  white 
and  clear  and  very  mild  in  flavor.  After  they 
are  done,  pour  off  all  the  water  and  dress  with  a 
little  cream,  salt  and  pepper  to  taste. 

Spanish  Onions  (a  la  Grecque)  — Peel  off  the 
very  outer  skins  and  cut  off  the  pointed  ends; 
put  the  onions  in  a deep  dish,  and  put  a piece  of 
butter  and  a little  salt  and  pepper  on  the  place 
where  the  point  has  been  cut  off,  cover  with  a 
plate  or  dish,  and  let  them  bake  for  not  less  than 
3 hours.  They  will  throw  out  a delicious  gravy. 

Peas  and  Carrots— Take  5 or  6 good-sized 
carrots,  scrape,  cut  into  small  dice  and  soak  for 
1 hour  in  cold  water,  then  boil  for  1)4  hours 
in  three  times  enough  water  to  cover  them, 
with  salt  to  season  well.  When  thoroughly 
cooked,  drain  off  the  water  and  add  1 can  of 
peas,  well  drained,  and  1 cup  of  milk,  and  place 
on  the  stove  again.  Mix  a heaping  teaspoonful 
flour  with  a good  heaping  teaspoonful  butter, 
and  add  when  the  milk  boils  up.  Cook  for  a few 
moments,  adding  salt  to  taste,  and  a good  shake 
of  pepper. 

Onions  (Stuffed) — Very  large  Spanish  onions, 
cold  fat  pork  or  bacon,  bread  crumbs,  pepper, 
salt,  mace,  cream,  1 egg,  butter,  juice  of  )4 
lemon,  browned  flour,  milk. 

Wash  and  skin  the  onions.  Lay  in  cold  water 
1 hour.  Parboil  in  boiling  water  % hour.  Drain, 


and  while  hot  extract  their  hearts,  taking  care 
not  to  break  the  outside  layers.  Chop  the  inside 
thus  obtained  very  fine,  with  a little  cold  fat 
pork  or  bacon.  Add  bread  crumbs,  pepper,  salt, 
mace,  and  wet  with  1 or  2 spoonfuls  cream  or 
milk.  Bind  with  1 well-beaten  egg,  and  work 
into  a smooth  paste.  Stuff  the  onions  with  this; 
put  into  a dripping-pan  with  a very  little  hot 
water,  and  simmer  in  the  oven  for  1 hour,  bast- 
ing often  with  butter  melted.  When  done,  take 
the  onions  up  carefully,  and  arrange  the  open 
ends  upwards  in  a vegetable  dish.  Add  to  the 
gravy  in  the  dripping-pan  the  juice  of  )4  lemon, 
4 tablespoonfuls  cream  or  milk,  and  a little 
browned  flour  wet  with  cold  milk.  Boil  up  once, 
and  pour  over  the  onions. 

Mushrooms  — The  cook  should  be  well  ac- 
quainted with  the  different  sort  of  things  called 
by  this  name  by  ignorant  people,  as  the  deaths 
of  many  persons  have  been  caused  by  carelessly 
using  the  poisonous  kinds.  The  eatable  mush- 
rooms first  appear  very  small  and  of  a round 
form  on  a very  small  stalk.  They  grow  very 
fast,  and  the  upper  part  and  stalk  are  white.  As 
the  size  increases  the  under  part  gradually  opens 
and  shows  a fringy  fur  of  a very  fine  salmon 
color,  which  continues  more  or  less  till  the  mush- 
room has  been  picked,  when  it  turns  to  a brown. 
The  skin  can  be  more  easily  peeled  from  the  real 
mushroom  than  the  poisonous  kind.  A good 
test  is  to  sprinkle  a little  salt  on  the  spongy  part 
or  gills  of  the  sample  to  be  tried;  if  they  turn 
black  they  are  wholesome,  if  yellow  they  are 
poisonous.  Give  the  salt  a little  time  to  act  be- 
fore you  decide  as  to  their  quality. 

Mushrooms  (Stewed) — Gather  those  that 
have  red  gills;  cut  off  that  part  of  the  stem 
which  grew  in  the  earth;  wash,  and  take  the  skin 
from  the  top;  put  them  in  a stewpan  with  some 
salt;  stew  them  till  tender;  thicken  with  1 spoon- 
ful butter  and  browned  flour. 

Mushrooms  (Broiled)  •—  Prepare  them  as 
directed  for  stewing.  Broil  them  on  a griddle; 
and  when  done,  sprinkle  salt  and  pepper  on  the 
gills,  and  put  a little  butter  on  them. 

Mushrooms  (Baked) — Pare  the  top  and  cut 
off  part  of  the  stalk,  wipe  them  carefully  with  a 
piece  of  flannel  or  cloth  and  a little  fine  salt. 
Then  put  them  into  a baking-dish  and  put  a 
piece  of  butter  an  each  mushroom.  Sprinkle 
with  pepper  to  taste  and  bake  for  20  minutes  or 
)4  hour.  When  done  serve  on  a hot  dish  with 
the  gravy  poured  over  the  mushrooms. 

Mushrooms  (a  la  Creme)  — Cut  the  mush- 
rooms in  pieces,  and  toss  them  over  a brisk  fire 
in  butter  seasoned  with  salt,  a very  little  nut- 
meg, and  1 bunch  herbs.  When  they  are  done 
enough,  and  the  butter  nearly  all  wasted  away, 
take  out  the  herbs,  add  the  yolk  of  1 egg  beaten 
up  in  some  good  cream;  make  very  hot  and 
serve. 

Parsnips  — Boil,  mash,  season  with  butter, 
pepper  and  salt,  make  into  little  cakes:  roll  in 
flour  and  brown  in  hot  lard. 


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Parsnips  (American  Fashion) — Scrape  and 
boil  some  parsnips,  then  cut  each  lengthwise  in 
four,  and  fry  them  very  brown,  and  dish  in  pairs. 

Parsnips  (Buttered) — Boil  the  parsnips  ten- 
der and  scrape;  slice  lengthwise.  Put  3 table- 
spoonfuls butter  into  a saucepan,  with  pepper, 
salt,  and  a little  chopped  parsley.  When  heated 
put  in  the  parsnips.  Shake  and  turn  until  mix- 
ture boils,  then  lay  the  parsnips  in  order  upon  a 
dish,  and  pour  the  butter  over  them  and  serve. 

Parsnips  (Fricasseed) — Scrape  them,  boil  in 
milk  till  they  are  soft;  then  cut  them  lengthwise 
into  pieces  2 or  3 inches  long,  and  simmer  in  a 
white  sauce,  made  of  2 spoonfuls  broth,  1 piece 
mace,  34  cupful  cream,  a piece  of  butter,  and 
some  flour,  pepper  and  salt. 

Cucumbers  (to  Dress) — Pare  and  cut  the 
cucumbers  into  slices  as  thin  as  a wafer  (it  is 
better  to  commence  at  the  thick  end).  Place  in 
a glass  dish;  sprinkle  with  salt  and  pepper  and 
pour  over  it  34  teacupful  vinegar  and  3 table- 
spoonfuls salad  oil.  This  is  a nice  accompani- 
ment to  boiled  salmon,  and  is  useful  in  concoct- 
ing a salad.  It  is  also  an  excellent  garnish  for 
lobster  salad. 

Cucumbers  (Stewed) — Three  large  cucum- 
bers, a little  butter,  34  pint  brown  gravy,  a little 
flour. 

Cut  the  cucumbers  lengthwise,  removing  the 
seeds.  Have  the  pieces  a convenient  size  for 
the  dish  they  are  served  in.  Plunge  them  into 
boiling  water  with  a little  salt.  Allow  it  to  sim- 
mer for  5 minutes.  Put  the  gravy  into  another 
saucepan,  and  when  the  cucumbers  are  done,  re- 
move from  the  water  and  place  in  the  gravy,  and 
allow  to  boil  until  they  are  tender.  If  there 
should  be  a bitter  taste,  add  1 teaspoonful  granu- 
lated sugar.  Dish  carefully,  skim  the  sauce,  and 
pour  over  the  cucumbers. 

Cucumbers  (Fried) — Pare  cucumbers,  cut  in 
slices,  press  the  slices  upon  a dry  clean  cloth; 
dredge  with  flour;  have  ready  a pan  of  boiling 
oil  or  butter,  put  the  slices  into  it,  and  keep 
turning  them  until  they  are  brown;  remove  them 
from  pan  and  lay  upon  a sieve  to  drain.  Serve 
on  a hot  dish. 

Lima  Beans  — One  qt.  of  Lima  beans,  wash 
and  soak  them  over  night  in  cold  water;  simmer 
over  a slow  fire  4 hours;  then  add  salt,  pepper, 
butter  (the  size  of  an  egg),  and  1 qt.  of  sweet 
milk;  boil  for  34  hour. 

Lima  and  Butter  Beans  — Shell  and  place  in 
cold  water,  allowing  them  to  remain  in  the  water 
hour;  then  put  into  boiling  water  with  a 
little  salt  and  cook  until  tender;  drain,  and  but- 
ter and  pepper. 

French  Beans — Top,  tail  and  string  the  beans 
carefully;  cut  in  pieces  about  an  inch  long;  lay 
in  cold  salt  water  for  a quarter  of  an  hour;  drain, 
plunge  into  saucepan  of  boiling  water  and  boil 
until  tender;  drain  in  a colander;  dish  with 
lump  of  of  butter  stirred  in. 

Turnips  (Boiled)  — Pare  and  cut  in  pieces; 
put  them  into  boiling  water  well  salted,  and  boil 


until  tender;  drain  thoroughly  and  then  mash 
and  add  a piece  of  butter,  pepper  and  salt  to 
taste,  and  a small  teaspoonful  of  sugar;  stir  till 
they  are  thoroughly  mixed,  and  serve  hot. 

Turnips  (German  Recipe)  — Six  large  tur- 
nips, 3 oz.  butter,  34  pint  weak  stock,  1 table- 
spoonful  flour,  pepper  and  salt. 

Heat  the  butter  in  a stewpan,  pare  and  cut  the 
turnips  into  pieces  the  size  of  dice  and  season 
with  pepper  and  salt;  then  place  in  the  hot  but- 
ter, toss  over  the  fire  for  5 minutes,  add  the  stock 
and  simmer  gently  until  the  turnips  are  tender. 
Brown  the  flour  with  a little  butter;  add  this  to 
the  turnips  and  simmer  5 minutes.  Boiled  mut- 
ton may  be  served  with  this  dish. 

Turnips  (a  la  Creme)  — Small  new  turnips; 
peel  and  boil  in  salted  water;  drain  thoroughly. 
Melt  1 oz.  butter  in  a saucepan,  add  to  it  a des- 
sertspoonful of  flour,  pepper,  salt,  grated  nut- 
meg, and  a small  quantity  of  milk  or  cream;  put 
in  the  turnips;  simmer  gently  a few  minutes, 
and  serve. 

Turnips  (a  la  Maitre)  — Boil  some  small 
new  turnips  as  in  the  preceding  recipe;  drain 
them  thoroughly,  and  melt  some  butter  in  the 
saucepan;  put  the  turnips  in,  give  them  a toss 
or  two,  add  a little  chopped  parsley,  pepper  and 
salt,  a sqeeeze  of  lemon  juice,  and  serve. 

Carrots  (to  Boil)  — Place  upon  the  stove  two 
quarts  of  warm  water  with  a tablespoonful  of 
salt;  bring  to  a boil;  wash  and  scrape  six  young 
carrots,  remove  any  black  specks,  cut  in  halves, 
plunge  into  the  boiling  water,  and  boil  until  ten- 
der; drain,  and  serve  upon  a hot  dish. 

Carrots  (Stewed)  — Wash  and  scrape  the  car- 
rots; split  the  largest.  Then  whiten  them  in  hot 
water,  and  drain  them  on  a sieve;  then  boil  them 
in  weak  broth,  with  salt;  then  put  some  butter 
in  a saucepan,  with  a dessertspoonful  of  flour; 
stir  it  and  brown  it.  Add  the  carrots  to  it,  broth 
and  pepper.  Stir,  and  let  all  simmer  together. 

Salsify  (Boiled)  — Scrape  the  roots,  cut  them 
in  short  lengths,  and  throw  them  into  vinegar  and 
water  as  they  are  being  done.  Boil  them  till 
tender  in  salted  water,  drain  them,  toss  them 
into  a saucepan  with  a piece  of  butter,  a little 
lemon  juice,  and  some  minced  parsley,  add  salt 
and  serve. 

Egg  Plant  (Baked)  — Parboil  15  minutes. 
Then  make  a triangular  cut  in  the  top;  remove 
the  piece  and  take  out  the  seeds.  Let  it  lie  for 
an  hour  in  water,  to  which  a tablespoonful  of 
salt  has  been  added.  Make  a stuffing  of  one  cup 
of  crumbs,  two  ounces  of  salt  pork,  and  an  onion 
chopped  fine,  1 teaspoonful  salt,  34  teaspoonful 
pepper  and  nutmeg  mixed;  wet  with  half  a cup 
of  boiling  water  or  stock,  and  fill  the  egg  plant, 
tying  a string  around  it  to  keep  the  piece  in 
place.  Bake  an  hour,  basting  often  with  a spoon- 
ful of  butter  in  a cup  of  water. 

Hotch-Potch  — Put  a pint  of  peas  into  a 
stewpan  with  a quart  of  water,  and  boil  them 
until  they  will  pulp  through  a sieve;  then  take 
the  lean  end  of  a loin  of  mutton,  cut  into  small 


HOUSEKEEPING  AND  COOKERY 


261 


pieces  and  put  it  into  a stewpan  with  a gallon  of 
water,  the  carrots  and  turnips  cut  into  small 
pieces,  and  a seasoning  of  pepper  and  salt;  boil 
it  until  all  the  vegetables  are  quite  tender,  put 
in  the  pulped  peas  and  a head  of  celery  (or  let- 
tuce) and  one  onion,  sliced;  let  it  boil  16  min- 
utes and  serve. 

Green  Corn  (Stewed)  — Having  cut  the  corn 
from  the  cob,  put  into  boiling  water  and  allow 
to  stew  34  hour;  remove  nearly  all  the  water  and 
cover  with  milk,  and  allow  to  stew  until  tender; 
before  dishing,  roll  some  pieces  of  butter  in  flour 
and  mix  with  the  corn,  adding  a little  pepper 
and  salt;  give  one  boil  and  serve. 

Green  Corn  (Boiled)  — Strip  off  all  the  outer 
husks,  allowing  the  innermost  to  remain;  remove 
tha  silk  and  re-cover  the  ear  with  the  remaining 
husk,  secure  with  a piece  of  thread,  plunge  into 
boiling  salted  water,  and  boil  34  hour.  Cut  off 
stalk  8 and  dish  upon  a napkin. 

Green  Corn  (Roasted) — Open  the  husks, 
remove  the  silk,  close  the  husks  closely,  and 
roast  in  the  ashes  of  a wood  fire  until  tender; 
serve  with  butter,  pepper  and  salt.  This  is  fre- 
quently eaten  in  camp. 

Summer  Squash  — Pare  the  outer  rind,  re- 
move the  seeds,  quarter,  and  lay  in  ice  water  10 
minutes;  put  into  boiling  water,  a little  salt, and 
cook  until  tender;  press  all  the  water  from  them. 
Mash  smooth,  season  with  butter  and  pepper 
and  serve  not. 

Winter  Squash — Proceed  as  above,  allowing 
more  time  to  cook;  before  putting  into  the  boil- 
ing water,  allow  it  to  soak  in  cold  water  3 hours. 

Cauliflower  (Boiled)  — Wash  in  2 or  3 waters. 
Cut  off  the  end  of  stalk  and  outer  leaves,  allow 
to  lie  in  salt  and  water  5 minutes,  plunge  into 
boiling  salted  water,  and  boil  15  or  20  minutes; 
drain  and  serve  hot. 

Cauliflower  (Fried)  — Pick  out  all  the  green 
leaves  from  a cauliflower,  and  cut  off  the  stalk 
close;  put  it  head  downward  in  a saucepan  full 
of  boiling  salted  water;  do  not  overboil  it;  drain 
it  on  a sieve,  pick  it  out  into  small  sprigs,  and 
place  in  a deep  dish  with  plenty  of  vinegar, 
whole  pepper,  salt,  and  a few  cloves.  When  it 
has  lain  about  an  hour  in  this  drain  it,  dip  in 
batter,  and  fry  in  hot  lard  to  a golden  color. 

Cauliflower  (Scalloped)  — Choose  a cauli- 
flower of  medium  size,  boil  it  20  minutes;  put 
into  a saucepan  1 oz.  butter,  34  gill  milk,  and  1 
oz.  bread  crumbs;  add  cayenne  and  salt  to  taste, 
and  stir  till  the  bread  has  absorbed  the  milk  and 
butter.  Beat  an  egg  and  add  this  to  the  sauce, 
but  be  sure  that  it  does  not  simmer  after  the  egg 
has  been  added.  Butter  a flat  tin  dish,  take  off 
the  fine  leaves  of  the  cauliflower  and  place  them 
all  round  on  it,  break  up  the  flower  carefully  and 
lay  in  the  center,  making  it  as  high  as  possible; 
pour  the  sauce  over  this,  sprinkle  a few  bread- 
crumbs on  the  top,  and  bake  10  minutes. 

Green  Peas  (to  Keep)  — Shell,  and  put  them 
into  a kettle  of  water  when  it  boils;  give  them 
2 or  3 warmings  only,  and  pour  them  in  a col- 
ander; when  the  water  drains  off,  turn  them  out 


on  a table  covered  with  cloth,  and  pour  them  on 
another  cloth  to  dry  perfectly;  then  bottle  them 
in  wide-mouthed  bottles,  leaving  only  room  to 
pour  clarified  mutton-suet  upon  them  an  inch 
thick,  and  for  the  cork.  Resin  it  down,  and  keep 
it  in  the  cellar  or  in  the  earth.  When  they  are  to 
be  used,  boil  them  till  tender,  with  a piece  of 
butter,  a spoonful  of  sugar,  and  a little  mint. 

Green  Peas  (Stewed)  — Put  a quart  of  peas, 
a lettuce  and  an  onion,  both  sliced,  a piece  of 
butter,  pepper,  salt,  and  no  more  water  than 
hangs  round  the  lettuce  from  washing;  stew  them 
2 hours  very  gently.  When  to  be  served,  beat 
up  an  egg  and  stir  it  in,  or  a little  flour  and 
butter.  Some  think  a teaspoonful  of  white 
powdered  sugar  is  an  improvement. 

Green  Peas  (a  la  Francaise)  — Put  the 
required  quantity  of  peas  necessary  for  your 
dish  into  a perfectly  clean  and  bright  stewpan, 
with  some  water  and  butter  in  the  following  pro- 
portions : For  every  pint  of  peas  1 gill  water  and 
1 oz.  butter.  When  this  is  thoroughly  amalgam- 
ated, add  a little  bouquet,  tied  together,  of 
parsley,  also  salt,  pepper,  and  another  34  oz* 
butter,  then  8 or  9 small  white  onions,  and  a 
whole  lettuce.  Simmer  the  whole  well  for  an 
hour,  or  more  if  the  peas  and  other  vegetables 
are  not  completely  tender.  The  time,  in  fact, 
must  be  regulated  according  to  the  judgment  of 
the  cook.  When  done,  take  out  the  bunch  of 
parsley,  the  lettuce,  and  the  onions,  which  are 
very  serviceable  for  hashes,  stews  or  soups,  even 
when  used  as  above.  The  peas,  when  once  cook- 
ing, must  not  be  touched  by  a spoon  or  a fork, 
as  it  would  bruise  them  and  spoil  the  appearance 
of  the  entree,  but  well  tossed  constantly  to  pre- 
vent them  sticking  to  the  stewpan,  always  kept 
briskly  simmering,  but  never  boiling;  otherwise 
they  will  harden. 

Baked  Beans  — Beans  should  be  carefully 
looked  over,  thoroughly  washed  and  put  to  soak 
over  night  in  about  twice  their  bulk  of  water. 
Put  them  in  the  kettle  soon  after  brea-kfast  the 
next  morning,  add  about  as  much  water  as  at 
first,  place  them  where  they  will  not  burn,  and 
let  them  cook  slowly  and  without  stirring  until 
about  ten  o’clock.  Then  add  half  a pound  of 
salt  pork  thoroughly  washed  and  cut  across  the 
rind  in  small  dice.  Place  the  pork  on  the  top  of 
the  beans  and  let  it  boil  for  an  hour  or  more. 
Then  lift  the  meat  out,  turn  the  beans  and  liquor 
into  a baking-pan,  press  the  water  down  until 
only  the  rind  is  out  of  the  pork,  and  bake  in  a 
slow  oven  for  several  hours. 

Asparagus  — After  scraping  the  stalks  to 
cleanse  them,  place  them  in  a vessel  of  cold 
water.  Tie  them  up  neatly  into  bundles  of  about 
25  heads  each,  then  place  them  in  a saucepan  of 
boiling  water,  sprinkling  a handful  of  salt  over 
it.  When  it  is  boiling  remove  any  scum  there 
may  be;  the  stalks  will  be  tender  when  they  are 
done;  they  will  take  about  twenty  minutes  or 
half  an  hour;  be  careful  to  take  them  up  the 
minute  they  are  done;  have  ready  some  toast, 
dip  it  in  the  liquor  in  which  the  asparagus  was 
boiled;  dish  upon  toast,  and  serve  with  a boat  of 
melted  butter. 


262 


HOUSEKEEPING  AND  COOKERY 


Asparagus  in  Ambush  — Two  bunches  of 
asparagus,  8 stale  biscuits  (or  rolls  may  be  used), 
4 eggs,  about  34  pint  of  milk,  butter  the  size  of 
an  egg,  flour,  pepper  and  salt  to  taste. 

Take  the  green  tops  of  the  two  bunches  of  aspa- 
ragus, boil  them  tender  and  mince  finely.  While 
they  are  boiling,  take  the  biscuits  or  rolls,  divide 
them,  keeping  the  top  half  for  a cover;  place 
them  all  in  the  oven  to  crisp;  make  the  milk 
hot,  and  then  pour  in  the  eggs,  beaten;  stir  over 
the  fire  until  it  thickens,  then  add  the  butter 
rolled  in  flour,  and  lastly  add  the  asparagus; 
spread  the  rolls  with  this  mixture,  put  on  the 
tops  and  serve  hot. 

Asparagus  and  Eggs -Twenty-five  or  30 
heads  of  asparagus,  good  rich  butter,  salt  and 
pepper,  5 or  6 eggs. 

Boil  the  asparagus  (after  cutting  them  into 
pieces  of  about  34  an  inch)  for  16  minutes;  take 
a cup  of  rich  butter  and  put  it  into  a saucepan; 
drain  the  asparagus,  and  put  it  with  the  butter; 
heat  them  to  a boil,  seasoning  with  pepper  and 
salt,  and  then  pour  into  a buttered  baking-tin  or 
dish;  break  five  or  six  eggs  neatly  over  the  sur- 
face of  this,  sprinkle  with  pepper  and  salt,  and 
put  it  in  the  oven  until  the  eggs  are  set  nicely. 
Serve  hot. 

Asparagus  Pudding  —Green  tops  of  2 bunches 
of  asparagus,  3 tablespoonfuls  of  prepared  flour, 
4 or  5 well-beaten  eggs,  2 dessertspoonfuls  of 
melted  butter,  1 teacup  of  milk,  1 pinch  of  soda, 
pepper  and  salt  to  taste. 

Boil  the  asparagus  and  when  cool  chop  finely; 
take  the  eggs,  butter,  pepper  and  salt,  and  beat 
them  up  together,  then  put  in  the  flour;  stir  the 
soda  into  the  milk,  and  add  gradually;  lastly  put 
in  the  asparagus.  Put  this  into  a buttered  mould 
with  a lid,  or  if  it  has  no  lid  tie  it  down  tightly 
with  a floured  cloth;  boil  for  two  hours.  When 
done,  turn  out  on  a dish,  and  pour  melted  butter 
round  it. 

Artichokes,  with  White  Sauce  — Wash  them 
well,  peel  and  shape  them  to  a uniform  size; 
throw  them  into  boiling  salted  water,  and  let 
them  boil  fifteen  to  twenty  minutes;  drain  them 
at  once  thoroughly;  put  them  on  a dish  and  serve 
with  the  following  sauce  poured  over  them:  Mix 
over  the  fire  134  oz-  butter  with  a tablespoonful 
of  flour;  add  34  pint  of  boiling  water,  white 
pepper  and  salt  to  taste;  stir  till  the  sauce 
thickens,  then  take  the  saucepan  off  the  fire,  and 
stir  in  the  yolks  of  two  eggs,  beaten  up  with 
the  juice  of  a lemon,  and  strained. 

Artichokes,  with  Cream  — Prepare  and  par- 
boil them  as  in  the  preceding  recipe;  then  put 
them  into  a saucepan  with  a due  allowance  of 
white  sauce,  and  let  them  finish  cooking  in  this, 
adding  at  the  last  a small  quantity  of  cream  and 
grated  nutmeg. 

Artichokes,  with  Gravy — Prepare  them  as 
above,  cutting  them  to  the  size  of  pigeon’s  eggs. 
Parboil  them  for  ten  minutes,  drain  them  and 
toss  them  in  a saucepan  with  a piece  of  butter; 
then  add  a small  quantity  of  good  clear  gravy 
and  a dust  of  pepper.  Let  them  simmer  very 
gently  till  wanted. 


Artichokes  (Mashed)  — Salted  water,  a piece 
of  butter,  a little  cream,  white  pepper,  nutmeg 
and  salt. 

Wash,  peel  and  boil  them  in  salted  water; 
drain,  and  pass  them  through  a hair  sieve. 
Squeeze  all  the  water  out  of  the  pulp;  put  it  into 
a saucepan,  and  work  it  on  the  fire,  with  a piece 
of  butter  and  a little  cream,  adding  white  pepper, 
nutmeg  and  salt  if  necessary.  When  quite  hot 
and  sufficiently  dry,  serve. 

Artichokes  (Fried)  — Wash,  peel  and  parboil 
them  whole  for  ten  minutes,  then  cut  them  in 
strips  the  size  of  a little  finger.  Flour  them  care- 
fully, and  fry  in  hot  lard;  or  they  may  be  dipped 
in  batter  and  fried.  Serve  piled  up  on  a napkin. 

Artichokes  (Stewed)  — Mince  a couple  of 
shallots  and  fry  them  in  plenty  of  butter;  put  in 
the  artichokes  parboiled  and  cut  into  pieces, 
moisten  with  a little  stock,  season  with  pepper, 
salt,  and  a little  lemon  juice;  lastly  add  some 
finely-chopped  parsley,  and  let  the  whole  stew 
gently  till  quite  done.  A small  quantity  of  Par- 
mesan cheese  may  be  added. 

Artichokes,  au  Gratin  — Wash,  peel  and  boil 
them  whole;  cut  them  in  slices  the  thickness  of  a 
cent.  Butter  a dish  previously  rubbed  with  a 
shallot;  arrange  the  slices  on  it,  strew  over  them 
some  baked  bread-crumbs,  seasoned  with  pepper, 
salt  and  a little  powdered  thyme,  add  a squeeze 
of  lemon,  put  a few  pieces  of  butter  on  the  top, 
and  bake  for  ten  or  fifteen  minutes. 

Pumpkin  (Stewed)  — Halve,  remove  the  seed, 
pare  and  slice  neatly.  Soak  for  an  hour  in  cold 
water;  then  place  in  a saucepan  of  boiling  water 
on  the  fire.  Allow  it  to  stew  gently  until  it  falls 
to  pieces.  Stir  often.  Then  take  it  out,  drain, 
squeeze,  and  rub  through  a colander,  then  put  it 
back  in  the  saucepan,  adding  two  dessertspoon- 
fuls of  butter,  pepper  and  salt  to  taste.  Stir 
quickly,  and  when  nearly  boiling  dish,  adding 
more  pepper  if  required. 

Pumpkin  (Baked)  — Cut  the  pumpkin  into 
quarters;  remove  seeds,  cut  into  slices  length- 
wise about  half  an  inch  thick.  Place  in  a baking- 
dish  suitable  for  the  purpose  and  arrange  in 
layers  about  three  slices  deep.  Put  a very  little 
water  in  the  bottom  of  the  dish  and  bake  very 
slowly  until  done  (the  water  must  have  evapor- 
ated). It  takes  a long  time  to  bake.  Butter  the 
slices  on  both  sides  and  dish. 

SALADS. 

ANY  cold  vegetable  can  be  made  into  salad. 
I wonder  that  any  one  eats  asparagus 
hot,  it  is  so  good  cold.  Scrape  it  thor- 
oughly, boil  till  soft  (about  thirty -five  minutes), 
lay  away  carefully  till  cold,  then  make  French 
or  mayonnaise  dressing  and  pour  over. 

In  making  tomato  salad  scald  the  tomatoes 
first,  then  plunge  in  cold  water,  and  the  skins 
will  come  off  easily.  Set  on  the  ice  till  cold, 
slice  with  a sharp  knife,  set  the  slices  back 
upon  each  other  so  that  each  tomato  shall  re- 
tain its  shape. 


HOUSEKEEPING  AND  COOKERY 


263 


Avoid  breaking  the  lettuce  leaves,  and  see 
that  they  are  perfectly  drained.  Arrange  the 
lettuce  prettily  in  a glass  dish,  and  set  the  veg- 
etable that  accompanies  it  in  the  center.  Never 
add  the  dressing  till  it  comes  to  the  table. 

Sliced  bananas  or  oranges  with  lettuce  and 
mayonnaise  dressing  are  delicious.  The  former 
are,  however,  a trifle  rich  for  any  one  whose 
digestion  is  only  moderately  reliable. 

In  making  cucumber  salad,  if  the  cucumbers 
are  quite  young,  cut  up  one  with  the  rind  on. 
The  peculiar  slight  bitter  taste  is  very  welcome 
to  the  palate  of  an  epicure.  Cucumbers  should 
always  lie  in  very  salt  ice  water  for  a while  to 
make  them  crisp  and  should  not  be  seasoned 
until  the  last  minute.  Flabby  cucumbers  are 
as  mean  as  cold  batter-cakes. 

Lettuce  Salad  (1) — Take  4 or  5 heads  of  cab- 
bage lettuce,  remove  all  outside  leaves  and  cut 
off  the  stalks  close;  then  cut  each  head  apart  into 
4 or  5 “quarters,”  that  is,  cut  through  the  stalk 
and  then  tear  the  rest.  Put  4 tablespoonfuls 
olive  oil  into  the  salad  bowl,  with  234  table- 
spoonfuls tarragon  vinegar,  pepper  and  salt  ac- 
cording to  taste,  and  beat  the  mixture  with  a 
fork  some  minutes;  then  put  in  the  lettuce  and 
keep  it  turning  over  swiftly  for  5 minutes,  adding 
a small  pinch  of  mint,  chopped  as  finely  as  pos- 
sible. 

Lettuce  Salad  (2) — Wash  2 heads  lettuce,  dry 
them  thoroughly  and  break  the  leaves  or  cut 
them  into  convenient  pieces.  Put  the  yolks  of 
2 hard-boiled  eggs  into  a basin  with  a teaspoon- 
ful of  French  mustard,  pepper  and  salt  to  taste, 
and  a tablespoonful  of  oil;  work  the  mixture 
into  a smooth  paste,  and  add  consecutively  3 
tables  poonfuls  of  oil,  1 of  tarragon  and  1 of  plain 
vinegar;  then  a little  chervil,  garden  cress  and 
tarragon  finely  chopped.  Stir  the  mixture  well, 
and  lastly  add  the  lettuce;  turn  it  or  work  it 
well.  Garnish  the  top  with  hard-boiled  eggs. 

Herring  Salad  — Heat  through  by  turning  on 
the  stove  3 well-smoked  herring,  then  tear  off  the 
heads  and  pull  the  skin  away;  split,  take  out  the 
backbones,  and  cut  up  into  small  bits,  or  to  shred 
them  is  better.  Put  in  a salad  bowl,  add  1 small 
chopped  onion,  2 hard  boiled  chopped  eggs,  and 
1 boiled  potato;  cut  fine  with  a teaspoonful  of 
chopped  parsley;  season  with  a teaspoonful  of 
salt,  1 of  pepper,  3 tablespoonfuls  vinegar  and  2 
of  oil.  Mix  well,  and,  if  you  have  it,  decorate 
with  a boiled  beet. 

Potato  Salad  -Slice  8 cold  boiled  potatoes;  dis- 
pose between  the  slices  1 silver-skinned  onion  cut 
quite  fine;  beat  together  3 parts  oil  and  1 part, 
more  or  less,  according  to  the  strength  of  it,  tar- 
ragon vinegar,  with  pepper  and  salt  to  taste. 
Pour  this  over  the  potatoes,  and  strew  over  all  a 
small  quantity  of  any  of  the  following:  Powdered 
sweet  herbs,  mint,  parsley,  chervil,  tarragon  or 
capers,  or  a combination  of  them  all,  finely 
minced. 

Cold  Slaw — To  1 quart  cut  cabbage,  use  34 
cupful  cream  (either  sweet  or  sour),  2 table- 


spoonfuls vinegar,  2 eggs,  1 teaspoonful  salt,  I 
tablespoonful  butter  and  a little  pepper;  put  the 
vinegar  on  to  boil,  add  the  beaten  eggs  to  the 
cream  and  butter,  and  stir  these  into  the  boiling 
vinegar  till  the  butter  is  melted  and  the  whole 
mass  smooth  and  creamy;  add  the  pepper  and 
salt  and  pour,  while  hot,  over  the  cabbage;  when 
cold,  it  is  ready  for  use. 

Lobster  Salad — Clean  thoroughly  some  let- 
tuce, endives  and  beetroots,  cut  them  up  and 
mix  them  with  the  following  dressing:  4 table- 
spoonfuls oil,  2 tablespoonfuls  vinegar,  1 tea- 
spoonful made  mustard,  the  yolks  of  2 eggs,  34 
teaspoonful  anchovy  sauce,  and  cayenne  and 
salt.  Pick  out  from  the  shells  the  flesh  of  1 hen 
lobster,  cut  into  well-shaped  pieces,  put  34  in 
the  salad  and  garnish  with  the  rest,  also  with  the 
whites  of  2 hard-boiled  eggs  chopped  fine,  and 
the  yolks  mixed  with  the  coral  and  rubbed 
through  a sieve. 

Sardine  Salad  — Allow  3 sardines  for  each 
person;  bone  and  fillet  these,  carefully  removing 
all  the  skin,  and  set  them  aside  until  required. 
Boil  2 eggs  for  3 minutes;  shell  them  and  break 
them  up  in  your  salad  bowl  with  a spoon;  mix 
with  them  a teaspoonful  each  French  mustard 
and  essence  of  anchovies,  the  strained  oil  from 
the  tin  of  sardines  with  as  much  Lucca  oil  as 
will  make  3 tablespoonfuls  in  all;  add  Chile, 
shallot,  and  good  malt  vinegar  to  taste  (vinegar 
varies  so  much  in  acidity  that  it  is  difficult  to 
specify  the  exact  proportion).  Cut  up  some 
nice  crisp  lettuce,  and  mix  it  well  with  the  dress- 
ing, but  only  just  before  it  is  to  be  served.  Put 
a little  heap  of  mustard  and  cress  in  the  center 
of  the  salad,  with  a whole  red  capsicum  upon  it. 
Arrange  the  sardines  round,  and  outside  these  a 
border  of  mustard  and  cress,  dotted  here  and 
there  with  thin  slices  of  red  capsicums. 

Cabbage  Salad — Chop  fine  1 firm  head  cab- 
bage, sprinkle  lightly  in  a dish.  Make  the 
dressing  as  follows:  Stir  together  2 raw  eggs,  1 

teaspoonful  white  pepper,  1 teaspoonful  mustard, 
a little  salt,  2 teaspoonfuls  melted  butter  and  1 
cupful  strong  vinegar.  Put  this  mixture  in  a 
small  vessel  set  inside  of  another  full  of  boiling 
water  and  stir  5 minutes;  set  aside  to  cool,  then 
beat  in  34  cup  cream,  pour  over  the  cabbage  and 
serve. 

Tomato  Salad — Peel  some  good-sized  toma- 
toes, not  over-ripe,  cut  them  in  slices  and  remove 
the  pips,  lay  them  in  a dish  with  oil  and  vinegar 
in  the  proportion  of  2 to  1,  sprinkle  pepper  and 
salt  over  them  according  to  taste,  a few  leaves 
basil  finely  minced,  and  some  onions  very  finely 
sliced.  They  should  lie  in  the  sauce  for  a couple 
of  hours  before  serving. 

Egg  Salad — Boil  34  dozen  eggs  until  hard, 
shell  them  and  cut  them  into  slices  and  pour 
over  them,  while  hot,  the  following  dressing: 
Put  in  a soup  plate  34  teaspoonful  salt  and  34 
teaspoonful  black  pepper,  add  3 tablespoonfuls 
olive  oil  and  stir  until  the  salt  is  dissolved.  Stir 
in  1 tablespoonful  tarragon  vinegar,  1 table- 
spoonful onion  juice  and  1 tablespoonful  chop- 
ped parsley.  Stand  away  in  a cold  place  for  2 
hours,  and  serve. 


264 


HOUSEKEEPING  AN!)  COOKERY 


Chicken  Salad  — Draw,  singe  and  boil  the 
chicken.  When  done  and  perfectly  cold  remove 
the  skin  and  cat  the  meat  into  dice.  If  you  want 
it  very  nice,  use  only  the  white  meat;  save  the 
dark  for  croquettes.  After  you  have  cut  it  set  it 
away  in  a cold  place  until  wanted.  Wash  and 
cut  the  white  parts  of  celery  into  pieces  about  a 
half  inch  long,  throw  them  into  a bowl  of  cold 
water  and  also  set  them  away  until  wanted.  To 
every  pint  of  chicken  allow  two-thirds  of  a pint 
of  celery  and  a cup  and  a half  of  mayonnaise 
dressing.  When  ready  to  serve,  dry  the  celery  and 
mix  with  the  chicken;  dust  lightly  with  salt,  white 
pepper  or  cayenne,  then  mix  with  it  the  mayon- 
naise. Serve  on  a cold  dish  garnished  with  white 
celery  tips.  One  cup  of  white  cream  may  be 
added  to  every  34  pint  of  mayonnaise  when  ready 
to  use  it.  It  makes  the  dressing  lighter,  with  less 
of  the  oily  flavor. 

Celery  Salad  — Two  heads  of  Celery,  1 table- 
spoonful salad  oil,  34  teacup  vinegar,  a tea- 
spoonful granulated  sugar,  pepper  and  salt  to 
taste. 

Well  wash  the  celery,  removing  any  unsightly 
parts,  lay  in  iced  water  until  wanted;  then  cut 
into  pieces  about  an  inch  in  length.  Season  with 
remaining  ingredients,  mix  well  and  serve  in 
salad  bowl. 

Red  Cabbage  Salad — One  small  red  cabbage, 

1 small  dessertspoonful  salt,  34  pint  vinegar,  134 
dessertspoonfuls  oil,  a little  cayenne  pepper. 

Secure  a nice  fresh  cabbage,  remove  the  outer 
leaves  and  cut  the  cabbage  into  nice  thin  slices, 
then  mix  in  the  above  ingredients  and  allow 
to  stand  for  two  days,  when  it  will  be  fit  for  use. 
This  salad  will  keep  good  for  several  days. 

Rev.  Sidney  Smith’s  Recipe  for  Salad 
Dressing. 

“ Two  boiled  potatoes,  strained  through  a 
kitchen  sieve, 

Softness  and  smoothness  to  the  salad  give; 

Of  mordant  mustard  take  a single  spoon  — 
Distrust  the  condiment  that  bites  too  soon, 
Yet  deem  it  not,  thou  man  of  taste,  a fault 
To  add  a double  quantity  of  salt; 

Four  times  the  spoon  with  oil  of  Lucca  crown, 
And  twice  with  vinegar  procured  from  town ; 
True  taste  requires  it,  and  your  poet  begs 
The  pounded  yellow  of  two  well  boiled  eggs. 
Let  onions’  atoms  lurk  within  the  bowl, 

And,  scarce  suspected,  animate  the  whole; 

And,  lastly,  in  the  flavored  compound  toss 
A magic  spoonful  of  anchovy  sauce. 

Oh!  great  and  glorious,  and  herbaceous  treat, 
’T would  tempt  the  dying  anchorite  to  eat; 
Back  to  the  world  he’d  turn  his  weary  soul, 
And  plunge  his  fingers  in  the  salad  bowl.” 
Boiled  Salad  Dressing  — Put  34  pint  of 
milk  in  a double  boiler,  and  when  it  boils  stir  in 

2 tablespoonfuls  corn  starch  moistened  with  a 
little  cold  water.  Stir  until  it  boils  and  thickens, 
then  add  the  yolks  of  3 eggs,  well  beaten;  stir  a 
minute  longer,  take  it  from  the  fire  and  add  a 
tablespoonful  of  butter,  a teaspoonful  of  salt, 
and  stir  in  by  deg  rees  2 tablespoonfuls  of  vinegar. 
Stand  it  aside  to  get  cold,  and  it  is  ready  to  use. 


French  Dressing — Half  teaspoonful  salt,  the 
same  of  pepper,  mixed  with  1 tablespoonful 
vinegar  or  lemon  juice;  add  3 tablespoonfuls 
oil;  heat  together  briskly  and  pour  over  the 
salad;  before  putting  on  the  different  plates  toss 
and  turn  the  salad  so  that  it  may  mix  well. 

Mayonnaise  Dressing — The  yolks  of  2 well- 
beaten  eggs,  1 teaspoonful  each  of  sugar  and 
salt,  34  teaspoonful  pepper  and  134  teaspoonfuls 
mustard;  mix  well.  Heat  to  the  boiling  point 
1 cupful  vinegar  and  a lump  of  butter  the  size 
of  a pigeon’s  egg;  while  this  is  heating  beat  to  a 
stiff  froth  the  whites  of  the  2 eggs  and  mix  with 
the  other  ingredients,  beating  well;  then  add  the 
boiling  vinegar,  a few  drops  at  a time.  Set  on 
the  fire  2 or  3 minutes,  stirring  constantly;  beat 
a few  minutes  after  removing  it  from  the  fire, 
and  set  away  to  cool. 

PIGKIeES 

ENAMELED  kettles  should  always  be 
used  in  preference  to  those  of  brass  or 
copper,  as  the  verdigris  produced  by  the 
vinegar  on  these  metals  is  extremely  poisonous. 
For  some  pickles  use  cold  vinegar,  as  in  boil- 
ing most  of  the  strength  is  lost  by  evaporation. 
For  French  beans,  broccoli,  cauliflower,  gher- 
kins, etc.,  it  is  better  to  heat  the  vinegar,  for 
which  the  following  process  is  recommended: 
Put  the  vinegar  and  spice  in  a jar,  cover  it 
tightly,  let  it  simmer  on  the  back  of  the  stove. 
Shake  occasionally.  Pickles  should  never  be 
put  into  glazed  jars,  as  salt  and  vinegar  pene- 
trate the  glaze  and  produce  a poison. 

Glass  or  stone  jars  are  preferable  to  any 
other;  a small  piece  of  alum  in  each  jar  will 
make  the  pickles  firm  and  crisp.  One  table- 
spoonful of  sugar  to  each  quart  of  vinegar  will 
be  found  a very  great  improvement  to  all 
pickles.  Always  use  the  very  best  cider  vine- 
gar. 

Pickled  Onions — In  the  month  of  September, 
choose  the  small,  white,  round  onions,  take  off 
the  brown  skin,  have  ready  a very  nice  tin  stew- 
pan  of  boiling  water,  throw  in  as  many  onions 
as  will  cover  the  top ; as  soon  as  they  look  clear 
on  the  outside,  take  them  up  as  quick  as  possible 
with  a slice,  and  lay  them  on  a clean  cloth,  cover 
them  close  with  another,  and  scald  some  more, 
and  so  on.  Let  them  lie  to  be  cold,  then  put 
them  in  a jar,  or  glass,  or  wide-mouthed  bottles, 
and  pour  over  them  the  best  vinegar,  just  hot 
but  not  boiling.  To  each  gallon  of  vinegar  add 
1 oz.  allspice  and  1 oz.  black  pepper.  When 
cold,  cover  them.  Should  the  outer  skin  shrivel, 
peel  it  off.  They  must  look  quite  clear. 

Pickled  Walnuts — Fifty  walnuts  (seasonable 
for  pickling  early  in  July).  To  each  pint  of  vin- 
egar allow  1 oz.  black  pepper,  34  oz.  allspice,  and 
^4  oz.  bruised  ginger. 

Prick  the  walnuts  with  a fork,  and  put  them  in 
a brine  (composed  of  1 lb.  salt  to  each  quart  of 


HOUSEKEEPING  AND  COOKERY 


265 


water).  Let  them  remain  in  this  9 days,  chang- 
ing the  brine  three  times.  Put  them  in  the  sun 
until  they  turn  black;  put  them  into  jars,  allow- 
ing sufficient  room  to  cover  them  with  vinegar; 
boil  (or  scald)  vinegar  and  spices  in  the  above 
proportions.  Cover  closely  and  keep  dry.  They 
can  be  used  in  6 weeks. 

Jumbo  Pickle — Chop  fine  a head  of  cabbage, 
sprinkle  with  salt;  let  it  remain  thus  for  12  hours: 
then  mix  1 onion  finely  minced  with  the  cab- 
bage; drain  through  a colander;  add  a good 
quantity  of  pepper  and  celery  seed.  Put  it  in  a 
jar  and  cover  with  vinegar.  Ready  for  use  in  3 
days. 

Red  Cabbage  — Slice  into  a colander,  and 
sprinkle  each  layer  with  salt;  let  it  drain  2 days, 
then  put  it  into  a jar,  and  pour  hot  vinegar 
enough  to  cover,  and  put  in  a few  slices  of  red 
beetroot.  Observe  to  choose  the  purple  red  cab- 
bage. Those  who  like  the  flavor  of  spice  will 
boil  it  with  the  vinegar.  Cauliflower  cut  in 
branches,  and  thrown  in  after  being  salted,  will 
look  a beautiful  red. 

Green  Tomato  Pickles  — One  peck  green 
tomatoes;  1 dozen  large  white  onions,  sliced 
crosswise  to  fall  into  rings;  1 oz.  whole  pepper, 
1 oz.  white  mustard  seed,  1 oz.  cloves,  1 oz.  all- 
spice. Put  a layer  of  tomatoes  and  onions,  then 
a good  handful  of  salt,  etc.,  till  all  are  in  a stone 
jar;  then  put  a plate  on  top  and  weight  down 
over  night;  in  morning  squeeze  out  with  hand 
and  put  to  boil  in  kettle,  putting  in  layers  with 
spice;  add  1 gal.  best  malt  vinegar,  and  boil  20 
minutes.  Put  in  stone  jar  to  keep. 

Damson  and  Cherry  Pickles — To  5 pounds 
fruit  put  3 pounds  sugar,  1 qt.  vinegar,  4 table- 
spoonfuls or  2 oz.  cinnamon,  1 tablespoonful 
cloves,  as  much  mace.  Put  the  fruit  in  a jar. 
Boil  the  vinegar,  sugar  and  spices,  and  pour 
them  boiling  hot  on  the  fruit.  Tie  the  spices 
loosely  in  muslin  before  boiling. 

Ripe  Peaches  Pickle  — Pare  them  and  drop 
them  in  vinegar  that  has  been  boiled,  with  1 tea- 
cup sugar  to  1 qt.  vinegar,  and  12  cloves,  a 
teaspoon  of  whole  allspice  and  three  large 
sticks  of  cinnamon.  Always  tie  spice  in  cheese 
cloth  or  muslin  loosely  before  boiling. 

Picalilli  — Small  cucumbers,  button  onions, 
small  bunches  of  cauliflower,  carrots,  ginger, 
grapes,  strips  of  horse-radish,  radishes,  bean 
pods,  cayenne  pods,  4 qts.  best  vinegar,  4 table- 
spoonfuls salt,  mustard  and  flour,  2 tablespoon- 
fuls ground  ginger,  pepper,  allspice  and  turmeric. 

The  brine  for  this  pickle  is  made  by  putting  a 
pint  of  rock  salt  into  a pail  of  boiling  water. 
Put  the  vegetables  for  pickling  into  the  brine 
and  cover  tightly  to  prevent  the  steam  escaping. 
Allow  them  to  stand  a night  and  a day.  Change 
the  brine  a second  time  and  allow  them  to  remain 
the  same  length  of  time.  The  second  brine  may 
be  used  a second  time  if  skimmed  and  scalded. 
Choose  pickles  from  the  brine  of  an  equal  size 
and  of  various  colors.  Great  taste  may  be  dis- 
played in  the  arrangement  of  the  pickles  when 
putting  them  in  bottles.  To  4 qts.  of  best  vin- 
egar add  the  spices.  Simmer  these  together  (the 


mustard  and  turmeric  must  be  blended  together 
with  a little  vinegar  before  they  are  added  to  the 
liquor) ; when  the  liquor  is  on  the  point  of  boil- 
ing, pour  into  a vessel;  cover  tightly.  When 
sufficiently  cold  pour  into  the  bottles  containing 
the  pickle,  and  make  air-tight.  It  will  be  ready 
for  use  in  5 or  6 months. 

Beets  — Vinegar,  beets,  2 oz.  whole  pepper,  2 
oz.  allspice  to  every  gallon  of  vinegar. 

Carefully  remove  all  dirt  from  the  beets.  Let 
them  simmer  in  boiling  water  for  1)^  hours,  then 
take  them  out  and  leave  to  cool.  Boil  the 
remaining  ingredients  for  10  or  15  minutes 
and  leave  to  cool.  When  cold  pour  it  over  the 
beets  (which  you  have  previously  pared  and  cut 
into  thin  slices).  Make  air-tight  and  they  will 
be  ready  for  eating  in  a week  or  10  days. 

§GGS. 

ABOUT  one-third  of  the  entire  weight  of  an 
egg  may  be  regarded  as  nitrogenous  and 
nutritious  matter;  a greater  proportion 
than  that  of  meat,  which  is  rated  at  only  from 
25  to  28  per  cent.  The  lightest  way  of  cooking 
eggs  is  by  poaching.  The  yolk  of  an  egg  alone 
is  better  for  invalids  and  wiil  be  frequently  rel- 
ished when  the  white  would  be  rejected.  When 
cream  cannot  be  procured  for  coffee  the  yolk  of 
a soft-boiled  egg  is  a very  good  substitute.  To 
prevent  the  juice  of  fruit  pies  from  soaking  into 
the  bottom  crust  wash  the  crust  over  with  beaten 
egg  before  putting  in  the  fruit.  When  making 
frosting  in  warm  weather,  set  the  whites  of  the 
eggs  on  ice  a short  time  before  using.  If  the 
eggs  you  have  to  use  for  frosting  are  not  quite 
as  fresh  as  you  could  desire,  a pinch  of  salt  will 
make  them  beat  stiffer.  The  white  of  an  egg, 
an  equal  quantity  of  cold  water  and  con- 
fectioners’ sugar  sufficient  to  make  the 
required  consistency,  make  a nice  frosting 
which,  as  it  requires  no  beating,  is  very 
easily  made.  When  beaten  eggs  are  to  be 
mixed  with  hot  milk,  as  in  making  gravies  or 
custards,  dip  the  hot  milk  into  the  beaten  eggs 
a spoonful  at  a time,  stirring  well  each  time 
until  the  eggs  are  well  thinned,  then  add  both 
together.  This  will  prevent  the  eggs  from 
curdling. 

The  whites  or  yolks  of  eggs  which  are  left 
after  making  cake,  etc.,  will  keep  well  for  a day 
or  two  if  set  in  a cool  place — the  yolks  well 
beaten  and  the  whites  unbeaten.  Whites  or 
yolks  of  eggs  may  be  used  with  whole  eggs 
in  any  cake  or  other  recipe  calling  for  eggs, 
counting  two  yolks  or  two  whites  as  one  egg. 
When  eggs  are  cheap  and  plentiful  in  summer, 
wash  all  those  used  in  cooking  before  breaking, 
save  the  shells,  and  when  a quantity  are  dry, 
crush  them  fine;  beat  half  a dozen  eggs  well 
and  stir  them  into  the  shells.  Spread  them 


266 


HOUSEKEEPING  AND  COOKERY 


where  they  will  dry  quickly,  and  when  thor- 
oughly dry,  put  in  a thin  cotton  bag  and  hang 
in  a dry  place.  In  the  winter,  when  eggs  are 
dear,  a tablespoonful  of  this  mixture  put  in  a 
cup,  a little  cold  water  poured  over  it  and  left 
to  stand  over  night,  or  for  half  an  hour  or  so  in 
the  morning  before  breakfast,  will  answer  every 
purpose  of  a whole  egg  in  settling  coffee. 

It  is  a good  plan  in  testing  eggs  to  apply 
the  tongue  to  the  large  end  of  the  egg,  and  if 
perfectly  fresh  the  egg  will  feel  warm,  or  they 
can  be  held  to  the  light  and  if  perfectly  clear 
will  be  good ; or  try  them  in  water — the  freshest 
will  sink  first.  Always  keep  them  in  a cool 
place. 

Poached  Eggs  (on  Toast) — If  the  eggs  are 
not  new-laid  they  will  not  poach  well.  Fill  a 
shallow  saucepan  with  water  and  salt,  add  a 
little  vinegar,  a few  peppercorns,  and  some 
leaves  of  parsley.  When  the  water  is  on  the 
point  of  boiling  (it  should  never  be  allowed  to 
boil)  break  2 or  more  eggs  into  it  (according  to 
the  size  of  the  pan) ; when  done,  take  them  out 
carefully,  lay  them  on  slices  of  hot  buttered 
toast,  and  serve. 

Poached  Eggs  (on  Ham  Toast) — Make  some 
buttered  toast,  cut  in  pieces  of  uniform  shape, 
spread  over  them  a small  quantity  of  grated 
ham,  put  a poached  egg  on  each  piece  of  toast, 
and  serve  hot. 

Poached  Eggs  and  Minced  Chicken— Free 
some  remnants  of  fowl  from  skin,  etc.,  mince 
them  with  an  equal  quantity  of  ham  or  tongue, 
as  well  as  a small  quantity  of  truffles  or  mush- 
rooms, all  finely  minced;  toss  the  whole  in  a 
saucepan  with  a good-sized  piece  of  butter 
mixed  with  a pinch  of  flour,  add  white  pepper, 
salt  and  powdered  spices  to  taste,  and  moisten 
with  a little  white  stock;  lastly,  stir  in,  off  the 
fire,  the  yolk  of  1 egg  beaten  up  with  the  j uice 
of  lemon,  and  strained;  serve  within  a border 
of  bread  sippets  fried  in  butter,  and  dispose  the 
poached  eggs  on  the  top. 

Stuffed  Eggs — Cut  some  hard-boiled  eggs  in 
half,  mince  the  yolks  with  a few  olives  and 
capers,  some  anchovies  thoroughly  washed,  a few 
truffle  trimmings,  and  a little  tarragon,  add  some 
pepper,  and  fill  each  half  egg  with  this  mixture. 
Pour  some  liquefied  butter  over,  and  warm  them 
in  the  oven.  Then  place  each  half-egg  on  a 
round  sippet  of  bread  fried  in  butter  to  a light 
yellow  color,  and  serve. 

Buttered  Eggs — Break  4 eggs  into  a basin, 
and  beat  them  well;  put  2 oz.  butter  and  2 table- 
spoonfuls cream  into  a saucepan;  add  a little 
grated  tongue,  pepper  and  salt  to  taste;  when 
quite  hot,  add  the  eggs,  stir  till  nearly  set,  then 
spread  the  mixture  on  pieces  of  buttered  toast 
and  serve. 

Fried  Eggs  — Melt  a piece  of  butter  in  a 
small  frying-pan,  break  2 eggs  in  it  carefully  so 
as  not  to  break  the  yolks;  when  nearly  set,  slip 
them  out  on  a hot  dish,  pour  the  butter  over  them, 
sprinkle  with  salt  and  pepper,  and  serve. 


Fried  Eggs  with  Tomatoes  — Melt  a small 
piece  of  butter  in  a saucepan,  put  to  it  a small 
quantity  of  French  tomato  sauce,  add  pepper 
and  salt  to  taste,  and  when  quite  hot  turn  it 
out  on  a dish,  disposing  on  it  the  eggs  fried  in 
butter. 

Scrambled  Eggs — Beat  up  4 eggs,  with  salt 
and  pepper  to  taste;  put  1 oz.  butter  into  a 
saucepan;  directly  it  is  melted  put  in  the  eggs, 
and  keep  constantly  stirring  with  a spoon  until 
they  are  nearly  set,  adding  at  the  last  a little 
finely-minced  parsley. 

Scrambled  Eggs  with  Asparagus  — Parboil 
some  asparagus  points,  cut  the  size  of  peas,  in 
salted  water,  drain  them  and  toss  them  in  a little 
butter  till  quite  hot.  Scramble  some  eggs  as  in 
the  preceding  recipe,  and,  when  nearly  set,  add 
the  asparagns  points  instead  of  the  parsley. 

Scrambled  Eggs  with  Tomatoes  — Beat  up 
4 eggs  with  a tablespoonful  of  French  tomato 
sauce,  or  one  large  tomato,  peeled,  freed  from 
pips,  and  chopped  small,  and  proceed  as  above. 

Scrambled  Eggs  with  Onions— Chop  coarsely 
2 slices  of  Spanish  onion;  put  them  into  a sauce- 
pan with  plenty  of  butter,  and  when  they  are 
thoroughly  cooked,  without  having  taken  any 
color,  throw  in  4 eggs  beaten  together  with  pep- 
per and  salt  to  taste;  keep  on  stirring  till  the  eggs 
are  nearly  set,  and  then  serve. 

Scrambled  Eggs  with  Fish — Pick  out  the 
meat  of  any  remnants  of  fish,  such  as  salmon, 
turbot,  cod,  haddock  or  whiting,  and  with  a 
silver  fork  break  it  up  small;  take  2 tablespoon- 
fuls  of  this  and  4 eggs;  beat  the  whole  together 
with  a little  pepper  and  salt  to  taste,  and  a little 
parsley  finely  minced;  then  proceed  as  in  first 
recipe. 

Scrambled  Eggs  with  Ham  — Beat  up  a 
tablespoonful  of  grated  ham  with  4 eggs,  and 
pepper  to  taste;  put  them  into  a saucepan  with 
a piece  of  butter,  and  stir  till  nearly  set. 

Scrambled  Eggs  with  Cheese  — Put  4 eggs 
and  3 tablespoonfuls  of  Parmesan  cheese  into 
a basin  with  a sprinkling  of  pepper;  beat  all 
together,  and  proceed  as  in  the  first  recipe, 
omitting  the  parsley. 

Scrambled  Eggs  (on  Toast)  — Any  of  the 
foregoing  may  be  served  on  slices  of  buttered 
toast,  but  if  so  served  they  must  be  even  less  set, 
at  the  time  of  serving,  than  when  served  plain; 
or  neat  bread  sippets,  fried  in  butter,  may  be 
served  round  them. 

Sippets  (Fried)  — Cut  out  of  a loaf  slices 
from  3^  to  % in.  thick,  shape  them  into  triangles 
or  arrowheads,  all  of  a size;  put  some  butter  in 
a frying-pan,  and  when  quite  hot  lay  the  sippets 
in  it;  turn  them  frequently,  adding  more  butter 
as  it  is  wanted,  and  taking  care  that  they  are  all 
fried  to  the  same  golden  color.  A readier  way, 
but  producing  not  so  nice  a sippet,  is  to  lay  the 
pieces  of  bread  in  the  frying-basket,  and  dip  it 
in  a saucepan  full  of  boiling  fat.  They  must 
afterwards  be  laid  in  front  of  the  fire  to  drain. 


HOUSEKEEPING  AND  COOKERY 


267 


Omelet  (Plain)  — Beat  up  6 or  4 eggs  with  1 
dessertspoonful  of  parsley  very  finely  minced, 
and  pepper  and  salt  to  taste;  put  a piece  of  but- 
ter, the  size  of  an  egg,  into  a frying-pan;  as  soon 
as  it  is  melted  pour  in  the  omelet  mixture,  and, 
holding  the  handle  of  the  pan  with  one  hand, 
stir  the  omelet  with  the  other  by  means  of  a 
spoon.  The  moment  it  begins  to  set  cease  stir- 
ring, but  keep  on  shaking  the  pan  for  a minute 
or  so;  then  with  the  spoon  double  up  the  omelet 
and  keep  shaking  the  pan  until  the  under  side  of 
the  omelet  has  become  of  a golden  color.  Turn 
it  out  on  a hot  dish  and  serve. 

Omelet — One-half  cupful  sweet  milk,  1 of  fine 
bread  crumbs,  2 eggs,  whites  and  yolks  beaten 
separately,  3*2  teaspoonful  chopped  sage  or  a 
whole  one  of  parsley;  pepper  and  salt  to  taste. 
Mix  well,  adding  the  white  of  egg  last;  melt  a 
lump  of  butter  in  a large  frying-pan,  pour  in 
your  mixture,  and,  taking  a silver  knife,  gently 
lift  it  away  from  the  sides  as  the  egg  “ sets.” 
Then  put  in  the  oven  until  it  browns  on  top,  fold 
over  and  serve  on  a hot  plate. 

Omelet  — The  following  makes  a delicious 
omelet  for  four  persons:  Break  5 eggs,  putting 
the  whites  in  one  dish  and  the  yolks  in  another. 
Beat  the  yolks  to  a froth,  then  add  a saltspoon- 
ful  of  salt,  a little  pepper,  a heaping  tablespoon- 
ful of  finely  chopped  parsley,  and  5 tablespoon- 
fuls of  cream.  Beat  all  together  for  a moment 
and  then  add  the  whites,  previously  beaten  to  a 
stiff  froth.  Mix  gently  together  and  pour  imme- 
diately into  a hot  spider  containing  a level 
tablespoonful  of  melted  butter.  Cook  rather 
slowly  in  order  not  to  burn  the  bottom  before 
the  omelet  is  cooked  through,  and  when  nicely 
browned  fold  half  over.  Place  on  a warm  plat- 
ter, and  serve  immediately. 

Omelet  (Savory)  — Beat  up  3 or  4 eggs  with 
34  shallot  very  finely  minced,  some  parsley 
similarly  treated,  and  a very  small  pinch  of  pow- 
dered sweet  herbs;  add  pepper  and  salt  to  taste; 
then  proceed  as  above. 

Omelet  (Cheese)  — Beat  up  3 eggs  with  1 or 
2 tablespoonfuls  grated  Parmesan  cheese.  Cook 
as  above,  and  serve  with  some  more  grated 
cheese  strewn  over  the  omelet. 

Omelet  (Tomato)  — Equal  parts  of  sliced 
onions  and  tomatoes  peeled  and  freed  from  pips; 
chop  them  both  coarsely.  Fry  the  onions  in 
butter.  When  cooked,  without  being  colored,  add 
the  tomatoes,  with  pepper  and  salt,  and  keep 
stirring  the  mixture  on  the  fire  till  it  forms  a 
sort  of  puree.  Make  a plain  omelet,  and  insert 
this  in  the  fold  on  dishing  it. 

Omelet  (Mushroom)— Parboil  a small  quan- 
tity of  button  mushrooms,  slice  them  small,  and 
stew  them  just  long  enough  to  cook  them  in  a 
small  quantity  of  either  white  or  brown  sauce 
(see  Sauces) ; then  use  as  in  preceding  recipe. 

Omelet  (Fish)  — Beat  up  3 eggs  with  a quan- 
tity equal  in  bulk  to  1 egg  of  the  remnants  of 
any  cold  fish  (salmon  or  turbot)  finely  shredded 
with  a fork,  a pinch  of  minced  parsley,  pepper 
and  salt  to  taste. 

Omelet  (Oysters)— See  “Oysters.” 


GATSUPS,  Etc. 

Lemon  Catsup  — One  doz.  lemons,  34  break- 
fast cupful  white  mustard  seed,  1 eggcupful 
turmeric  and  white  pepper,  )4  eggcupful  cloves 
and  mace,  34  a small  teacupful  white  sugar,  1 
saltspoonful  cayenne,  34  a small  teacupful  horse- 
radish, 34  a small  teacupful  salt,  4 shallots. 

Finely  grate  the  rind  of  lemons,  pound  the 
spices  in  a mortar,  grate  the  horse-radish. 
Thoroughly  blend  these  ingredients,  then  sprinkle 
the  salt  over  all,  extract  the  juice  from  the 
lemons  and  add  to  the  mixture.  Allow  to  stand 
in  a cool  place  for  3 or  4 hours.  Boil  in  an  en- 
ameled kettle  30  minutes,  pour  into  a stone  jar, 
cover  tightly.  Stir  every  day  for  14  days,  then 
strain,  bottle  and  seal. 

Tomato  Catsup  (1) — To  1 peck  tomatoes  allow 
1 tablespoonful  salt,  mace,  black  pepper,  cloves 
powdered,  and  1 of  celery  seed;  a teaspoonful 
cayenne,  34  lb.  tin  of  mustard. 

Make  a small  incision  in  each  tomato,  put  into 
an  enameled  saucepan,  and  boil  until  perfectly 
soft,  and  the  pulp  dissolved;  work  through  a 
colander,  then  through  a hair  sieve.  Place  upon 
the  stove,  adding  the  remaining  ingredients  (the 
celery  seed  must  be  confined  in  a muslin  bag), 
and  boil  6 hours.  Stir  occasionally  for  the  first 
5 hours,  and  all  the  last  hour.  Pour  into  a stone 
jar;  allow  to  stand  from  12  to  14  hours  in  a cold 
place.  When  perfectly  cool  add  a pint  of  strong 
vinegar,  remove  the  celery  seed,  bottle,  cork,  and 
seal.  Keep  in  a dry,  dark  place. 

Tomato  Catsup  (2) — Ripe  tomatoes;  to  every 
lb.  of  juice  add  a pint  of  vinegar,  a dessertspoon- 
ful sliced  garlic,  a small  teaspoonful  of  salt  and 
white  pepper. 

Place  a number  of  ripe  tomatoes  in  a jar; 
cover  and  bake  till  tender.  Strain  and  work 
through  a sieve,  and  add  the  above  ingredients. 
Pour  into  a stewpan  and  boil  until  the  ingre- 
dients are  perfectly  soft.  Work  through  the 
sieve  a second  time,  and  to  every  pound  squeeze 
the  juice  of  three  lemons.  Boil  again  until  of 
the  thickness  of  cream.  Set  aside  to  get  cold. 
Bottle,  cork  and  seal,  and  keep  in  a dry,  dark 
place. 

Walnut  Catsup  — Wash  the  shells  of  walnuts, 
bruise  them  slightly,  put  them  with  salt  in  a 
stone  jar  for  two  or  three  weeks  until  they  fer- 
ment, then  boil  them  up,  strain  off  the  liquor, 
add  to  every  2 quarts  1 oz.  each  of  allspice, 
ginger,  black  pepper,  cloves  and  mace;  boil  the 
whole  1 hour;  let  it  cool,  bottle  it,  and  tie  a blad- 
der over  the  corks. 

French  Mustard  — One  quart  of  brown  mus- 
tard seed,  1 handful  each  of  parsley,  chervil,  tar- 
ragon and  burnet,  1 teaspoonful  of  celery  seed, 
cloves,  mace,  garlic,  salt  to  taste,  enough  vinegar 
to  cover. 

Put  the  whole  into  a basin  with  enough  vinegar 
to  cover  the  mixture.  Let  it  steep  24  hours, 
then  pound  it  in  a marble  mortar.  When  thor- 
oughly pounded  pass  it  through  a fine  sieve;  add 
enough  vinegar  to  make  the  mustard  of  the  de- 
sired consistency,  and  put  into  jars  for  use. 


268 


HOUSEKEEPING  AND  COOKERY 


Mint  Vinegar  — A wide-mouthed  bottle  or 
bottles.  Fill  them  (loosely)  with  nice,  fresh  mint 
leaves,  then  add  good  vinegar  to  fill  the  bottle  or 
bottles;  cork  well.  Allow  to  stand  for  two  or 
three  weeks,  and  at  the  expiration  of  this  time 
strain  into  fresh  bottles  and  cork  securely.  Use- 
ful when  mint  is  not  in  season. 

Herbs  (to  Dry) — Gather  the  herbs  for  drying 
before  they  begin  to  flower.  Free  from  dirt  and 
dust  and  tie  in  bunches,  having  previously  re- 
moved the  roots.  Dry  in  the  oven  or  before  the 
fire;  in  either  case,  dry  quickly,  as  the  flavor  is 
better  preserved  by  quick  drying.  Upon  no  con- 
sideration allow  them  to  burn.  Tie  up  in  paper 
bags  and  hang  in  a dry  place.  N.  B. — Take  care 
to  gather  the  herbs  on  a dry  day. 

Herb  Powder  (for  winter  use)— Take  2 oz. 
each  of  winter  savory,  sweet  marjoram,  lemon, 
thyme,  lemon  peel  and  4 oz.  of  parsley. 

Thoroughly  dry  the  herbs  and  take  off  the 
leaves.  Grind  to  a powder  and  pass  through  a 
sieve.  Dry  the  lemon  peel  and  pound  as  finely 
as  possible,  then  mix  all  together  thoroughly. 
Keep  in  glass  bottles  tightly  corked. 

Parsley  (to  keep  for  winter  use)— Take  fresh 
bunches  of  parsley;  plunge  into  boiling  water 
slightly  salted,  boiling  for  3 or  4 minutes.  Re- 
move from  the  water,  and  drain  dry  very  quickly 
before  the  fire,  and  put  in  bottles  for  use.  Soak 
in  tepid  water  5 minutes  when  required  for 
cooking. 

Garlic  Vinegar — Steep  an  ounce  of  garlic  in 
2 quarts  of  the  best  white  vinegar;  add  a nutmeg 
scraped.  This  vinegar  is  much  esteemed  by  the 
French. 

A Useful  Catsup — One  and  one-half  pints 
mushroom  catsup,  % pint  walnut  pickle,  2 
tablespoonfuls  Chile  vinegar,  2 shallots. 

Take  1 % pints  of  freshly-made  mushroom 
catsup,  peel  the  shallots  and  add  them  to  the 
catsup  and  allow  it  to  simmer  for  10  minutes, 
then  add  the  pickle  and  vinegar  and  boil  again 
for  10  minutes.  Stand  in  a cool  place,  and  when 
perfectly  cold,  bottle,  and,  having  placed  a small 
piece  of  shallot  in  each  bottle,  cork  and  set  by 
for  use. 

F0R6EMEATS. 

WHETHER  in  the  form  of  stuffing-balls 
or  for  patties,  forcemeat  makes  a con- 
siderable part  of  good  cooking,  by  the 
flavor  it  imparts  to  the  dish  it  accompanies,  and 
considerable  care  should  be  taken  in  preparing 
it.  It  is  often  the  case,  at  many  excellent  tables 
where  everything  else  is  well  done,  to  find  very 
bad  forcemeat  or  stuffing. 

Forcemeat  (for  Fowls) — Quarter  lb.  suet,  2 
oz.  ham,  the  grated  rind  of  lemon,  a dessert- 
spoonful of  minced  parsley,  1 tablespoonful  of 
minced  sweet  herbs,  cayenne,  salt,  grounded 
mace  to  taste,  7 oz.  bread-crumbs,  2 eggs. 


Cut  the  ham  into  small,  thin  strips,  chop  the 
suet  finely,  also  the  lemon  peel;  add  the  season- 
ing, then  the  crumbs;  thorougly  blend,  and  after 
the  eggs  have  been  well  beaten  add  to  the  other 
ingredients,  and  it  is  ready  for  use.  If  wished 
for  balls,  fry  a golden  brown  in  hot  lard. 

Forcemeat  (Balls  for  Soup)— Eight  oz. 
bread-crumbs,  sweet  herbs,  salt  and  pepper  to 
taste,  5 eggs. 

Have  the  bread-crumbs  finely  grated,  and  the 
herbs  pounded  to  a powder;  sprinkle  with  pepper 
and  salt;  boil  2 eggs  hard  and  mince  finely. 
Mix  all  together  and  bind  the  whole  with  the  re- 
maining eggs.  Form  into  little  balls,  and  drop 
into  the  soup  about  5 or  6 minutes  before 
serving. 

Oyster  Forcemeat  (for  Roast  or  Boiled  Tur- 
key)— Two  teacupfuls  bread-crumbs,  % oz. 
minced  suet,  1 tablespoonful  savory  herbs  a 
sprinkle  of  nutmeg,  salt  and  pepper  to  taste,  2 
eggs,  1/^  doz.  oysters. 

Have  the  bread-crumbs  and  suet  finely  minced, 
add  the  herbs  chopped  as  finely  as  possible;  mix 
well.  Having  opened  the  oysters,  beard  and 
chop  them  (not  very  small)  and  add  to  the  other 
ingredients;  beat  up  the  eggs,  and  with  the  hand 
work  all  together  thoroughly;  it  is  then  ready 
for  use. 

Sage  and  Onion  Stuffing  (for  Pork,  Ducks, 
Geese)  — Two  teacups  bread-crumbs,  4 large 
onions,  12  sage  leaves,  butter  the  size  of  an  egg, 
pepper  and  salt  to  taste,  1 egg. 

Peel  and  boil  the  onions  for  5 or  6 minutes, 
dip  the  sage  leaves  in  the  same  water  (while 
boiling)  for  a minute  or  two,  then  chop  finely;  add 
seasoning,  the  bread-crumbs  and  butter;  beat  up 
the  egg,  and  work  all  together.  It  is  then  ready 
for  use. 

Quenelles — Moisten  1 cup  of  finely-crumbed 
bread  with  3 tablespoonfuls  of  milk,  add  2 table- 
spoonfuls of  melted  butter  and  as  much  finely- 
chopped  meat  (stewed  veal  or  fowl,  cold)  as  you 
wish,  work  in  1 well- beaten  egg,  and  season  all 
thoroughly  with  salt  and  pepper;  flour  your 
hands,  and  shape  mass  into  round  balls,  rolling 
them  into  flour  when  shaped.  Bring  to  a boiling 
heat  in  a saucepan  1 large  cup  well-seasoned 
gravy,  drop  in  the  balls,  and  boil  fast  for  about 
5 minutes.  The  gravy  can  be  thickened  and 
poured  over  them,  or  they  can  be  rolled  in  flour 
or  cracker  crumbs,  and  fried  in  lard  or  butter. 

BREAD  AND  (BAKES. 

OF  all  articles  of  food,  bread  is  perhaps  the 
most  important  therefore  it  is  necessary 
to  be  well  acquainted  with  the  quality  of 
the  ingredients  and  the  art  of  making  it. 
Flour  ought  to  be  a few  weeks  old  before  being 
used,  and  care  must  be  taken  to  keep  it  per- 
fectly dry.  It  is  of  the  utmost  importance  to 
purchase  only  the  best  quality  of  flour,  for  it  is 
the  truest  economy.  Patent  flour  should  be 


HOUSEKEEPING  AND  COOKERY 


269 


more  scantily  measured  than  winter  wheat,  as  it 
contains  more  gluten.  Do  not  place  the  sponge 
or  dough  too  near  the  fire,  as  some  cooks  are 
liable  to  do  in  cold  weather,  or  the  quality  of 
bread  will  be  endangered.  The  proper  heat 
should  be  gentle  and  equal  for  fermentation. 
Care  must  also  be  taken  to  mix  and  knead 
( brisk  and  long  kneading  will  fully  repay  for 
the  trouble)  when  it  has  reached  the  point  for 
either.  Bread  requires  a brisk  oven,  and  should 
take  about  1 to  1J  hours  to  bake.  The  cook 
must  be  guided  by  experience  as  to  the  exact 
degree  of  heat. 

The  secrect  of  biscuit-making  is  precision 
and  dispatch.  Laggards  and  lazy  people  are 
not  successful  biscuit-makers.  The  best  cooks 
always  say  they  simply  throw  their  biscuits  to- 
gether, and  certainly  they  are  not  long  about 
it.  The  cause  of  success  is  that  biscuits  begin 
to  bake  before  the  effervescent  qualities  of  the 
powder  or  soda  .are  exhausted. 

For  good  cake  (as  in  bread)  it  is  of  great  im- 
portance to  use  no  ingredients  but  those  of  the 
finest  quality.  The  flour  must  be  dry  and 
sifted.  It  will  be  found  a good  plan,  after 
purchasing  currants,  to  wash  in  three  waters, 
pick  and  dry  in  a cloth.  Then  look  them  care- 
fully over,  discarding  any  stone,  stalk  or  grit. 
Lay  before  the  fire  or  in  the  sun  to  dry.  Put 
by  in  a jar,  and  they  will  always  be  ready  for 
use.  Eggs  should  be  well  whisked,  the  whites 
and  yolks  beaten  separately  and  strained.  But- 
ter must  not  be  allowed  to  oil.  Lemon  peel 
should  be  cut  thinly  as  possible.  Sugar  should 
be  finely  powdered.  When  soda  is  used  it  is  a 
good  plan  to  dissolve  it  in  warm  water.  When 
all  the  ingredients  are  mixed,  vigorous  and 
patient  beating  will  greatly  add  to  the  lightness 
of  the  cake.  The  heat  of  the  oven  is  of  great 
importance  for  cakes,  especially  those  that  are 
large.  If  the  oven  is  not  very  quick,  the  batter 
will  not  rise.  Should  you  fear  scorching,  put 
some  paper  over  the  cake.  If  the  fire  is  not 
long  enough  lighted  to  have  a body  of  heat,  or 
if  it  has  become  slack,  the  cake  will  be  heavy. 
To  know  when  the  cake  is  done,  take  a broom 
straw  and  pierce  into  the  very  center,  draw  it 
instantly  out,  and  if  the  least  stickiness  adheres, 
put  the  cake  back  immediately  and  shut  the 
oven. 

Fine  sugar  should  be  used  in  cake-making 
to  give  good  texture.  Cake  pans  with  movable 
bottoms  are  more  easily  managed,  for  they  may 
be  placed  on  a teacup  and  the  rim  will  fall  off. 
The  milk  in  cake-making  should  be  added 
slowly.  Butter  the  tins,  then  flour  them. 

Yeast  (1)  — A double  handful  of  hops,  34  doz. 
potatoes,  34  gab  water,  1 or  34  capful  ginger, 
small  cup  flour,  a cup  brown  sugar,  34  CUP  salt,  a 
cupful  good  yeast. 


Allow  the  hops  and  potatoes  to  boil  together 
in  34  gallon  of  water  till  done;  strain  and 
mash  the  "ginger,  then  add  remaining  ingre- 
dients, excepting  the  yeast.  Let  stand  until  cool, 
then  add  the  yeast.  Next  day  cork  up  tight  in  a 
jag. 

Yeast  (2)  — Two  oz.  hops,  1 gal.  water,  a 
handful  salt,  1 lb.  best  flour,  3 lbs.  potatoes. 

Boil  the  hops  in  a gallon  of  water  for  34 
hour;  strain  it,  and  let  it  cool  down  to  the  heat 
of  new  milk;  then  put  the  salt  and  moist  sugar; 
beat  the  flour  with  some  of  the  liquor,  and  then 
mix  all  together.  Two  days  after,  add  the  pota- 
toes, boiled  and  then  mashed,  to  stand  for  24 
hours;  then  put  into  bottles,  and  it  will  be  ready 
for  use.  Stir  it  frequently  while  making,  and 
keep  it  warm.  Before  using,  shake  the  bottle  up 
well.  It  will  keep  in  a cool  place  for  two 
months. 

To  Make  Baking-Powder  — Take  34  lb-  of 
ground  rice,  34  lb*  carbonate  of  soda,  2 oz.  tar- 
taric acid.  Mix  them  very  thoroughly  and 
smoothly.  Allow  1 teaspoonful  to  1 lb.  of  flour. 

Another  Way — Mix  well  together  6 oz.  car- 
bonate of  soda,  4 oz.  tartaric  acid,  1 teaspoonful 
salt,  and  1 teaspoonful  powdered  sugar. 

Home-Made  Bread  (1)  — Four  lbs.  flour,  1 
tablespoonful  solid  brewers’  yeast,  134  pints 
lukewarm  milk  and  water,  salt. 

Put  the  flour  into  a deep  pan,  sprinkle  a little 
salt  into  it,  hollow  out  the  middle  with  a wooden 
spoon  (taking  care  to  leave  the  bottom  of  the 
pan  well  covered  with  flour).  Next  take  the 
yeast,  which  has  boen  made  solid  by  liberally 
mixing  with  cold  water,  and  allowing  it  to  settle 
24  hours.  Then  proceed  to  pour  the  yeast  into 
the  hole  in  the  flour,  and  mix  with  it  as  much 
flour  as  is  round  about  it  until  it  is  of  the  con- 
sistency of  thick  batter;  be  careful  there  are  no 
lumps.  Sift  plenty  of  flour  over  the  top,  cover 
with  a clean  cloth,  and  set  it  where  the  air  is 
warm  and  equal.  Allow  to  stand  an  hour  or  a 
little  longer,  and  if  the  yeast  has  broken  through 
it  is  then  ready  to  be  made  into  dough.  Pour 
into  the  sponge  the  remaining  milk  and  water. 
Mix  into  it  aa  much  of  the  flour  as  you  can  with 
the  spoon.  Now  take  plenty  of  the  flour,  sprinkle 
on  the  top  of  the  leaven,  and  proceed  to  knead 
briskly,  and  when  perfectly  free  from  the  lumps 
and  it  does  not  adhere  to  the  hands,  it  may  be  cov- 
ered with  a cloth  and  left  to  rise  a second  time. 
When  it  begins  to  crack,  which  will  be  in  about 
34  of  an  hour,  it  can  be  formed  into  loaves  and 
baked.  In  forming  the  loaves  divide  in  two  and 
make  up  the  shape  and  size  required,  and  with 
a sharp  knife  make  incisions  in  the  top  of  each 
loaf.  If  baked  in  tins,  take  care  to  grease  them 
before  using.  When  baked  stand  on  end  to  allow 
the  steam  to  evaporate.  The  dough  can  be 
made  without  making  a sponge  (if  desired)  by 
mixing  the  yeast  with  the  best  part  of  the  milk 
and  water,  and  after  a little  salt  has  been  added, 
proceed  to  work  up  the  whole  of  the  flour  at 
once,  and  then  act  as  above.  The  dough  will 
soften  in  the  rising,  so  it  should  be  made  firm  at 
first. 


270 


HOUSEKEEPING  AND  COOKERY 


Home-Made  Bread  (2)  — Put  the  flour  into  a 
large  pan;  mix  in  a dessertspoonful  of  salt; 
make  a hole  in  the  middle,  and  pour  in  the  yeast 
(half  a teacup  of  yeast  to  two  quarts  of  flour), 
with  about  a pint  of  water  or  milk  (which  use 
warm  in  winter,  and  cold  in  summer),  not  mixing 
in  all  the  flour;  then  put  a blanket,  or  towel,  over 
the  pan,  and  let  it  stand  to  rise  near  the  fire,  in 
winter.  This  is  “ putting  bread  in  sponge.” 
When  it  has  risen,  mix  all  the  flour  with  the 
sponge;  knead  it  well,  and  let  it  stand  2 hours 
till  quite  light.  Then  mold  the  dough  on  a board 
till  elastic,  and  put  the  loaves  into  greased  or 
floured  baking-tins;  prick  them  two  or  three 
times  through  with  a fork ; let  them  rise  again 
for  a quarter  of  an  hour,  and  bake  them  in  a 
quick  oven. 

White  Bread  — Sponge,  a pan  of  buttermilk, 
or  sour  milk,  flour,  1 teacupful  of  yeast. 

For  the  sponge  take  a pan  of  buttermilk  or 
sour  milk  which  has  just  turned  thick.  Put  it 
on  the  stove  and  scald.  When  the  curd  is  well 
separated  from  the  whey  strain  or  skim  it  out. 
Let  the  whey  cool  until  it  will  not  scald,  then 
stir  in  the  flour,  beating  thorougly.  It  should 
be  about  as  thick  as  batter  for  griddle  cake. 
Sweet  milk,  or  even  water,  may  be  used  as  a wet- 
ting for  the  sponge,  if  good  sour  milk  or  butter- 
milk cannot  be  had.  But  fresh  buttermilk  is, 
perhaps,  the  best  of  all.  When  the  sponge  is 
about  milkwarm,  beat  in  a teacupful  of  yeast. 
One  teacupful  of  the  yeast  is  enough  for  three 
ordinary  white  loaves,  one  loaf  of  brown  bread 
and  a tin  of  rolls.  The  sponge  should  be  made 
at  night.  Let  it  stand  until  morning.  Unless 
the  weather  is  very  cold,  it  is  not  necessary  to 
put  it  near  the  fire.  In  the  morning,  when  the 
sponge  is  light,  take  out  enough  for  your  loaf  of 
brown  bread.  Mix  the  remainder  with  flour, 
taking  care  not  to  put  in  too  much,  as  that  will 
make  the  bread  dry  and  hard.  Knead  34  an 
hour.  The  whiteness  and  delicacy  of  the  bread 
will  be  much  increased  by  thorough  kneading. 
Put  the  dough  away  to  rise  again.  When  it  is 
light,  if  you  wish  to  make  rolls,  save  enough  of 
the  dough  for  that  purpose.  Make  the  remain- 
der into  loaves.  Set  them  away  to  rise.  When 
light,  bake. 

Fine  Wheat  Bread — For  4 loaves:  1 pint  wa- 
ter, 1 cake  compressed  yeast,  1 tablespoonful 
salt,  1 tablespoonful  sugar. 

Mix  hard  or  sitff,  as  for  baking,  at  first.  Set 
it  to  rise;  when  it  has  risen,  knead  it  again;  let 
rise  again.  If  mixed  in  the  morning  — which  is 
the  best  when  using  compressed  yeast  — after 
the  second  rising,  put  it  in  the  pans,  and  it  will 
be  ready  to  bake  in  the  afternoon.  Be  sure  and 
knead  it  when  it  first  rises,  and  then  let  it  rise 
again. 

Plain  Bread — Half  lb.  white  flour,  1 tea- 
spoonful baking-powder,  a pinch  of  salt,  34  pint 
milk  and  water. 

The  simplest  way  of  making  bread  in  small 
quantities  is  as  follows:  Take  34  lb.  of  white 
flour,  and,  while  in  a dry  state,  mix  in  thor- 
oughly a small  teaspoonful  baking-powder  and  a 


pinch  of  salt.  Then  add  about  a quarter  of  a 
pint  of  milk  and  water,  or  water  alone;  knead  it 
as  quickly  as  possible,  and  put  immediately  into 
a very  hot  oven;  the  whole  secret  of  making 
light  bread  after  this  fashion  lies  in  attention  to 
these  last  rules.  If  the  oven  is  well  heated,  it 
will  rise  almost  directly,  and  it  should  be  baked 
until  the  outside  is  quite  crisp  and  hard.  I gener- 
ally knead  mine  into  the  desired  shape,  but  they 
can  be  baked  in  tins  if  preferred.  For  brown 
bread,  I use  three  parts  of  brown  and  one  of  white 
flour,  and  a little  extra  baking-powder;  also  add- 
ing a little  more  water,  if  necessary,  to  mix  it. 

Rice  and  Wheat  Bread  — One  lb.  rice,  2 
quarts  water,  4 lbs.  flour,  4 large  spoonfuls  yeast, 
salt. 

Simmer  1 lb.  rice  in  2 quarts  water  till  it  be- 
comes perfectly  soft;  when  it  is  of  a proper 
warmth,  mix  it  extremely  well  with  4 lbs.  flour, 
and  yeast  and  salt  as  for  other  bread;  of  yeast 
about  4 large  spoonfuls;  knead  it  extremely  well; 
then  set  it  to  rise  before  the  fire.  Some  of  the 
flour  should  be  reserved  to  make  up  the  loaves. 
If  the  rice  should  require  more  water,  it  must  be 
added,  as  some  rice  swells  more  than  others. 

French  Bread  — One-fourth  pk.  fine  flour, 
yolks  of  3 and  whites  of  2 eggs,  salt,  34  pt.  good 
yeast,  34  pt*  milk. 

With  34  pk*  fin©  flour  mix  the  yolks  of  3 and 
whites  of  2 eggs,  beaten  and  strained,  a little 
salt,  34  pt*  °f  good  yeast,  that  is  not  bitter,  and 
as  much  milk,  made  a little  warm,  as  will  work 
into  a thin,  light  dough;  stir  it  about,  but  don’t 
knead  it;  have  ready  3 wooden  quart  dishes, divide 
the  dough  among  them,  set  to  rise,  then  turn 
them  out  into  the  oven,  which  must  be  quick. 
Rasp  when  done. 

Sago  Scones  — Take  a teacupful  of  sago  and 
soak  in  cold  water,  put  it  on  with  1 qt.  sweet 
milk,  let  it  boil  till  quite  dissolved,  stirring  oc- 
casionally; add  a little  salt,  then  pour  out  on 
the  baking-board  and  let  it  lie  till  cold.  Mix  up 
with  flour,  taking  care  not  to  make  it  too  stiff; 
roll  out  quite  thin,  cut  to  the  size  wanted,  and 
bake. 

Brown  Bread  — One  pt.  corn  meal,  1 pt.  rye 
flour,  1 tablespoonful  brown  sugar,  1 teaspoonful 
salt,  2 of  baking-powder,  1 tablespoonful  lard,  54 
pt.  milk. 

Sift  together  the  above  ingredients,  excepting 
the  lard  and  milk;  rub  into  the  mixture  the  lard 
and  add  the  milk.  Mix  into  a batter-like  cake 
and  bake  1 hour.  Protect  it  with  brown  paper 
if  it  should  brown  too  fast  at  first. 

Boston  Brown  Bread  — One  and  one-half 
cups  yellow  cornmeal,  1 cup  rye  flour,  1 cup 
Graham  flour,  1 cup  New  Orleans  molasses,  2 full 
teaspoonfuls  baking-powder  and  a little  salt. 

Mix  all  to  a consistency  of  a thick  batter  with 
either  milk  or  water,  pour  into  a buttered  mold 
or  tin  pail,  and  steam  in  boiling  water  4 hours. 

Rye  Bread — Two  cups  Indian  meal,  scalding 
water,  a small  cup  of  white  bread  sponge,  sugar, 
salt,  a teaspoonful  of  soda,  rye. 


HOUSEKEEPING  AND  COOKERY 


271 


Make  the  Indian  meal  into  a thick  batter 
with  scalding  water;  when  cool  add  the  white 
bread  sponge,  a little  sugar  and  salt,  and 
the  soda,  dissolved.  In  this  stir  as  much  rye 
as  is  possible  with  a spoon;  let  it  rise  until 
it  is  very  light;  then  work  in  with  your  hand 
as  much  rye  as  you  can,  but  do  not  knead 
it,  as  that  will  make  it  hard;  put  it  in  but- 
tered bread  tins,  and  let  it  rise  for  about  15  min- 
utes; then  bake  it  for  1 34  hours,  cooling  the  oven 
gradually  for  the  last  20  minutes. 

Corn  Bread — Take  2 cups  flour,  1 cup  corn- 
meal,  34  cup  sugar,  1 egg,  2 tablespoons  butter, 
13*2  cups  sweet  milk,  3 teaspoons  baking-powder; 
quick  oven. 

Corn  Bread  Steamed  — Three  cups  cornmeal, 
boiling  water,  1 cup  flour,  2 cups  spur  milk,  1 
cup  molasses,  1 teaspoonful  soda,  a little  salt. 

Seald  2 cups  cornmeal  with  boiling  water,  add 
another  cup  of  meal  and  remaining  ingredients. 
Mix  thoroughly,  and  steam  3 hours. 

Bread  Omelet — A teacupful  bread-crumbs,  1 
teacupful  sweet  milk,  6 eggs,  pepper,  salt,  a 
small  lump  of  butter. 

Let  the  milk  come  to  the  boiling  point,  pour 
it  over  the  crumbs  and  let  it  stand  a few  min- 
utes; take  the  eggs,  beat  them  well  and  pour  into 
the  bread  mixture;  season  with  salt  and  pepper 
and  a small  lump  of  butter;  when  thoroughly 
mixed,  butter  a hot  skillet  and  pour  the  mixture 
in,  letting  it  fry  slowly;  when  one  side  is  browned 
nicely,  cut  it  in  squares  and  turn.  Serve  at  once. 

Barley  Scones — Take  1 quart  sweet  milk  and 
put  it  on  in  a pan  with  a little  salt.  When  it 
boils,  stir  in  barley-meal  until  it  is  as  thick  as 
porridge,  pour  out  on  the  baking-board  and  let 
it  stand  till  cold.  Knead  up  with  barley-meal  to 
a nice  soft  dough,  roll  out  and  cut  to  the  size 
wanted,  and  bake. 

Rusks — One  pint  new  milk,  2 tablespoonfuls 
yeast,  flour,  2 tablespoonfuls  butter,  1 cupful 
sugar,  2 eggs,  2 saltspoonfuls  salt. 

Rusks  require  a longer  time  for  rising  than 
ordinary  rolls  or  biscuits.  Prepare  a sponge  of 
the  yeast,  milk  and  flour  (sufficient  to  make  a 
thin  batter)  and  allow  it  to  rise  all  night.  Next 
morning  add  eggs,  butter  and  sugar  (which  must 
have  been  mixed  well  together),  salt  and  flour 
enough  to  produce  a soft  dough.  Shape  into 
neat  balls  of  equal  size,  place  in  a pan  and  allow 
to  rise  until  very  light.  Flavor  according  to 
taste.  Bake  in  a quick,  steady  oven  till  of  a 
pretty  brown  color,  glaze  with  the  yolk  of  an 
egg  and  sprinkle  with  powdered  white  sugar. 

Butter  Rolls — One  quart  flour,  34  teaspoon- 
ful salt,  2 teaspoonfuls  baking-powder,  1 egg,  1 
pint  milk,  1 tablespoonful  lard. 

Sift  the  flour,  salt  and  baking  powder  together, 
rub  in  the  lard  cold,  then  add  the  egg  and  milk; 
mix  as  soft  as  possible.  Roll  it  out  34  inch  in 
thickness  and  cut  with  a plain,  round  biscuit 
cutter.  Dip  them  in  melted  butter,  fold  34  of 
each  piece  over,  the  remainder  and  bake  in  a 
quick  oven  for  15  minutes. 


Yienna  Rolls — One  quart  milk,  34  teaspoon- 
ful salt,  3 teaspoonfuls  baking-powder,  1 table- 
spoonful  lard,  1 pint  milk. 

Mix  into  a dough  easily  to  be  handled  without 
sticking  to  the  hands;  turn  on  the  board  and 
roll  out  to  the  thickness  of  34  inch*  cut  it  out 
with  a large  cake  cutter,  spread  very  lightly  with 
butter,  fold  one-half  over  the  other  and  lay  them 
in  a greased  pan  without  touching.  Wash  them 
over  with  a little  milk,  and  bake  in  a hot  oven. 

French  Rolls  — Two  eggs,  34  pinfc  milk,  1 

tablespoonful  yeast,  1 oz.  butter. 

Beat  2 eggs  and  mix  with  them  34  pint  milk 
and  a tablespoonful  yeast;  knead  well  and  let 
stand  till  morning;  then  work  in  1 oz.  butter; 
mold  into  small  rolls,  and  bake  at  once. 

Cinnamon  Rolls  — Save  a piece  of  dough, 
about  enough  to  make  a loaf,  out  of  your  bread 
before  you  make  it  out  for  baking.  To  this 
dough  add  1 egg,  1 tablespoonful  butter,  34  cup- 
ful  milk,  1 cupful  sugar  and  1 tablespoonful 
cinnamon.  Work  thoroughly,  make  into  rolls 
and  set  to  rise.  When  almost  done  draw  to  the 
oven-door,  spread  lightly  with  butter  and  cover 
with  a mixture  made  of  3 tablespoonfuls  butter 
and  1 tablespoonful  cinnamon.  Good  hot  or  cold. 

Parkin — One  and  three-fourths  lbs.  flour,  34 
lb.  oatmeal,  4 oz.  butter,  2 lbs.  molasses,  a tea- 
cupful milk,  6 teaspoonfuls  baking-powder,  1 
dessertspoonful  ground  ginger. 

Mix  the  dry  ingredients  well  together,  warm 
the  molasses  with  milk  (do  not  make  it  hot)  and 
mix  the  whole.  Bake  in  a well-buttered  tin  for 

1 hour.  Cut  into  squares  before  taking  out  of 
the  tin.  It  should  be  134  inches  thick. 

Breakfast  Rolls — Two  quarts  flour,  1 table- 
spoonful sugar,  1 tablespoonful  butter,  34  cupful 
yeast,  1 pint  scalded  milk,  or  water  if  milk  is 
scarce,  and  a little  salt. 

Set  to  rise  until  light;  then  knead  until  hard 
and  set  to  rise,  and  when  wanted  make  in  rolls; 
place  a piece  of  butter  between  the  folds,  and 
bake  in  a slow  oven. 

Graham  Biscuits — One  quart  water  or  milk, 
butter  the  size  of  an  egg,  3 tablespoonfuls  sugar, 

2 tablespoonfuls  baker’s  yeast,  and  a pinch  of 
salt;  enough  white  flour  to  use  up  the  water, 
making  it  the  consistency  of  batter  cakes,  and 
as  much  Graham  flour  as  can  be  stirred  in  with 
a spoon. 

Set  it  away  till  morning;  in  the  morning  grease 
pan,  flour  hands;  take  a lump  of  dough  the  size 
of  a large  egg;  roll  lightly  between  the  palms; 
let  them  rise  20  minutes  and  bake  in  a tolerably 
hot  oven. 

Sally  Lunn — Two  lbs.  flour,  34  lb.  butter,  3 
eggs,  1 pint  milk,  34  gib-  yeast,  salt  according  to 
taste. 

Cut  up  the  butter  in  the  flour,  and  with  your 
hands  rub  it  well  together;  beat  the  eggs;  add 
them  gradually  to  the  flour  alternately  with  the 
milk;  stir  in  the  yeast  and  salt.  Bake  it  in  an 
earthen  mold,  or  iron  pan,  1 hour. 

Breakfast  Muffins — Three  eggs,  1 breakfast- 
cupful  milk,  1 tablespoonful  butter  melted,  1 


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tablespoonful  sugar,  a pinch  of  salt,  2 heaped 
teaspoonfuls  baking-powder. 

Whisk  the  eggs  and  mix  with  the  milk;  put 
the  melted  butter  into  a basin  with  the  above 
ingredients,  mixing  in  flour  enough  to  make  a 
batter.  Bake  in  round  tins,  and  when  almost 
done  wash  the  top  of  each  with  a feather  dipped 
in  milk. 

Graham  Muffins — One  quart  Graham  flour,  2 
teaspoonfuls  baking-powder,  a piece  of  butter 
the  size  of  a walnut,  1 egg,  1 tablespoonful  sugar, 
34  teaspoonful  salt,  milk  enough  to  make  a bat- 
ter as  thick  as  for  griddle  cakes. 

Bake  in  muffin-rings,  about  20  minutes,  in  a 
quick  oven. 

Rice  Muffins — Two  cups  cold  boiled  rice,  1 
pint  flour,  1 teaspoonful  salt,  1 tablespoonful 
sugar,  2 teaspoonfuls  baking-powder,  34  pint 
milk,  3 eggs. 

Mix  into  a smooth  and  rather  firm  batter,  and 
bake  as  above. 

Oatmeal  Muffins  — One  cup  oatmeal,  134 
pints  flour,  1 teaspoonful  salt,  2 teaspoonfuls 
baking-powder,  1 pint  milk,  1 tablespoonful  lard, 
2 eggs. 

Mix  smoothly  into  a batter  rather  thinner 
than  for  cup  cakes.  Fill  the  muffin-rings  % full 
and  bake  in  a hot  oven. 

Crumpets. — Two  eggs,  1 teaspoonful  each  of 
salt  and  sugar,  4 teaspoonfuls  baking-powder, 
1 qt.  milk,  3 pts.  flour. 

Mix  into  a stiff  batter  and  bake  in  greased 
muffin  rings  on  a hot  greased  griddle. 

Waffles — Two  eggs,  1 pt.  milk,  34  oz*  butter, 
34  gill  yeast,  salt  to  taste,  and  flour  enough  to 
form  a thick  batter. 

Warm  the  milk  and  butter  together;  beat  the 
eggs,  and  add  them  by  turns  with  the  flour;  stir 
in  the  yeast  and  salt.  When  they  are  light,  heat 
your  waffle-irons  and  butter  them,  pour  in  some 
of  the  batter,  and  brown  them  on  both  sides; 
butter  them,  and  serve  them  with  or  without 
sugar  and  cinnamon. 

Waffles  (without  Yeast)— Three  eggs,  l pt. 
milk,  1 teaspoonful  butter,  as  much  flour  as  will 
make  a batter. 

Beat  the  yolks  and  whites  separately;  melt  the 
butter,  and  while  lukewarm  stir  it  into  the  milk; 
whisk  the  yolks  very  light,  add  to  them  the  milk 
and  flour  alternately;  beat  it  well;  lastly  stir  in 
the  whites,  which  should  be  whisked  very  dry. 
The  batter  should  not  be  beaten  after  the  whites 
are  in.  Grease  your  waffle-irons  after  having 
heated  them;  fill  them  nearly  full  of  the  batter, 
close  them,  and  place  them  over  the  fire;  turn 
the  irons  so  as  to  bake  the  waffle  on  both  sides. 
When  done,  take  it  out  and  butter  it.  These 
must  be  baked  the  moment  they  are  mixed. 

Rice  Waffles  — One  gill  rice,  3 gills  flour,  salt 
to  taste,  1 oz.  butter,.  3 eggs,  as  much  milk  as 
will  make  it  a thick  batter. 

Boil  the  rice  in  very  little  water  until  it  is  soft; 
drain  it  and  mash  it  fine.  Then  add  the  butter 
to  the  rice  whilst  it  is  warm;  whisk  the  eggs  very 
light,  the  yolks  and  whites  separately.  Add  the 


yolks  to  the  rice,  and  as  much  milk  as  will  form 
a batter.  Beat  the  whole  very  hard,  then  stir 
the  whites  of  the  eggs  gently  into  the  mixture. 
Grease  your  waffle-irons,  and  bake  them.  If  the 
batter  should  be  too  thin,  add  a little  more 
flour. 

Italian  Bread — Mix  1 pt.  each  of  milk  and 
water  and  bring  to  a boil,  add  1 teaspoon  salt, 
and  sprinkle  in  gradually  1 pt.  meal  and  2 table- 
spoonfuls of  flour.  Cook  2 hours.  Pour  to  the 
depths  of  34  inch  in  shallow  pans  to  cool;  when 
cold  cut  in  round  cakes;  put  in  overlapping  rows 
in  pan;  pour  melted  butter  over,  then  grated 
cheese;  brown  in  oven. 

Crackers  — One  pt.  flour,  1 dessertspoon  but- 
ter, a pinch  of  salt  and  milk  enough  to  make  a 
stiff  dough.  Beat  well,  stick  and  bake. 

Beaten  Biscuit — One  qt.  flour,  2)4  oz.  lard,  1 
teacup  milk,  1 teaspoon  salt.  Mix  the  greater 
part  of  the  flour  with  the  other  ingredients  and 
beat  15  minutes,  adding  the  rest  of  the  flour  by 
degrees.  They  require  a steady  heat,  but  not 
too  hot  an  oven.  They  should  bake  34  hour, 
otherwise  they  will  be  heavy  and  dark  in  the 
middle. 

Puff  Biscuit  — One  and  one-half  pts.  flour, 
3 teaspoonfuls  baking-powder  and  1 teaspoonful 
salt,  1 tablespoonful  lard,  134  cups  milk.  Chop 
the  lard  through  the  flour;  sift  in  salt  and  add 
the  milk.  Roll  out  quickly,  touching  as  little 
as  possible.  Cut  in  rather  large  circles;  spread 
one-half  of  the  circle  with  butter,  then  fold  the 
other  over  it;  bake  15  minutes.  If  you  choose, 
you  can  sprinkle  sugar  on  the  top. 

Pop-Overs — Make  of  equal  proportions  (say 
2 cups)  milk  and  flour,  2 eggs,  a little  salt  butter 
the  size  of  an  egg. 

Mix  the  salt  in  the  flour;  mix  well,  melt  the 
butter  and  add  to  other  ingredients;  the  last 
thing,  grease  and  half  fill  the  tins;  bake  quickly. 

Crullers  — Take  2 cups  sugar,  1 cup  sweet 
milk,  3 eggs  and  1 tablespoonful  butter;  beat  all 
together,  then  add  a good  pinch  of  salt,  1 tea- 
spoon level  full  of  grated  nutmeg,  1 heaping  full 
of  cinnamon  and  the  grated  rind  of  a lemon. 
Now  mix  thoroughly  together  3 cupfuls  flour  and 
2 heaping  teaspoonfuls  baking-powder;  sift  into 
the  bowl  containing  the  other  ingredients  and 
mix  them.  Add  enough  more  flour  to  give  them 
the  proper  consistency  for  rolling  out.  Fry  in 
hot  lard,  which  must  be  exactly  hot  enough  to 
insure  success.  If  too  hot  they  are  burned;  if 
not  hot  enough,  as  is  so  often  the  case,  your 
crullers  slowly  take  up  the  lard  and  come  out 
greasy  and  indigestible. 

Musk  Cakes — One  qt.  milk,  34  pound  butter, 
flour  enough  to  make  a dough,  salt  according  to 
taste,  Indian  meal  sufficient  to  thicken  the  milk, 
34  pint  of  yeast. 

Boil  the  milk,  and  stir  into  it  as  much  Indian 
meal,  mixed  with  cold  milk,  as  will  make  a mush 
as  thick  as  batter;  add  the  butter  and  salt  while 
the  mush  is  hot;  as  soon  as  it  becomes  lukewarm 
stir  in  the  yeast  and  as  much  flour  as  will  form  a 
dough;  cover  it  and  stand  it  to  rise.  Whea 


HOUSEKEEPING  AND  COOKERY 


273 


light,  make  it  out  into  biscuits,  put  them  in  but- 
tered pans,  and  as  soon  as  they  rise  again,  bake 
them  in  a hot  oven. 

Buckwheat  Cakes — One  pint  buckwheat  flour, 
1 qt.  water,  salt  according  to  taste,  1 gill  home- 
made yeast. 

Mix  the  water  (which  should  be  lukewarm  if 
the  weather  is  cold)  with  the  meal;  add  the  salt 
and  yeast;  beat  it  well;  when  light,  bake  them 
on  a griddle.  Grease  the  griddle;  pour  on  a 
little  of  the  batter;  spread  it  so  as  to  form  a 
cake  about  the  size  of  a breakfast-plate;  the 
cakes  should  be  very  smooth  at  the  edges.  When 
they  are  done  on  one  side,  turn  them;  when 
brown  on  both  sides,  put  some  butter  on  the 
plate,  put  the  cake  on  it,  butter  the  top,  bake 
another  and  put  on  it,  butter  hot,  and  send  them 
to  the  table.  Buckwheat  cakes  are  much  better 
if  they  are  sent  to  the  table  with  only  1 or  2 on 
the  plate. 

Rye  Batter  Cakes — One  pint  of  rye  meal, 
milk,  salt  according  to  taste,  1 gill  home-made 
yeast. 

Add  enough  lukewarm  milk  to  the  rye  to  make 
a thin  batter,  with  salt;  beat  it  well,  then  add  the 
yeast;  when  they  are  light,  bake  them  on  a grid- 
dle, as  buckwheat  cakes. 

Plain  Currant  Cake— Take  34  lb.  flour,  2 
teaspoonfuls  baking-powder,  34  lb.  butter,  34  lb. 
sugar,  6 oz.  currants,  milk. 

Rub  the  butter  into  the  flour,  add  the  other  in- 
gredients, and  mix  with  milk  into  a moist  dough. 
Bake  in  a well  greased  tin  for  about  40  minutes. 

Icing  for  Cakes — Beat  up  the  whites  of  3 eggs 
with  % lb.  of  powdered  white  sugar  till  light; 
pour  it  over  the  cake,  smoothing  it  with  a knife. 
Set  the  cake  in  a warm  place  till  the  sugar  be- 
comes hard. 

Sponge  Jelly  Cake — Three  eggs,  4 oz.  sugar, 
1 cup  flour,  1 dessertspoonfpl  baking-powder,  3 
tablespoonfuls  boiling  water. 

Mix  the  baking-powder  with  the  flour,  and 
beat  each  of  the  eggs  separately.  Then  mix  all 
the  ingredients  together,  and  bake  in  jelly  tins 
in  a brisk  oven.  When  cool,  chocolate  frosting 
put  between  the  cakes  makes  them  very  delici- 
ous, or  jelly  if  preferred. 

Jelly  Rolls  — Three  eggs,  34  cupful  butter,  134 
teaspoonfuls  baking-powder,  % of  a cup  of  pul- 
verized sugar,  1 cupful  flour,  a little  salt. 

Bake  in  shallow  pans — a dripping-pan  well 
buttered  is  good  for  this  purpose;  put  in  the 
dough  till  it  is  about  34  inch  thick;  take  it  care- 
fully from  the  tins  when  baked  and  lay  on  a 
cloth;  spread  jelly  over  it  evenly  with  a knife; 
roll  while  hot;  if  this  is  not  done  the  cake  will 
crumble. 

Sponge  Jelly  Cake  (Rolled) — Five  eggs,  1 
cup  sugar,  1 cup  flour,  1 teaspoonful  baking- 
powder. 

Beat  the  yolks  and  sugar  to  a cream,  add  the 
whites,  beaten  to  a stiff  froth;  then  the  flour,  in 
which  the  baking-powder  has  been  mixed.  Bake 
in  a dripping-pan.  When  done,  turn  out  on  a 
cloth,  spread  jelly  on  the  bottom  of  the  cake, 
and  roll  from  the  side. 


Johnny  Cake — One  pt.  corn  meal,  1 teacupful 
sugar,  1 pt.  milk,  2 eggs,  1 teaspoonful  butter, 
salt  to  taste,  1 teaspoonful  dissolved  saleratus. 

Mix  the  butter  and  sugar  with  the  meal;  boil 
half  the  milk.  Add  the  dissolved  saleratus  and 
the  eggs,  after  they  have  been  well  beaten,  to 
the  remaining  half  of  the  cold  milk.  Pour  the 
boiling  milk  over  the  meal  and  let  it  cool.  Then 
add  the  cold  milk  and  saleratus.  Bake  in  a shal- 
low pan. 

Icing  for  Cakes  (1) — Four  eggs,  1 lb.  finely 
powdered  white  sugar,  vanilla,  strawberry,  lemon, 
or  any  other  flavoring. 

Beat  well  the  whites  of  the  eggs,  adding  the 
sugar  to  stiffen  in-  small  quantities;  continue 
until  you  have  beaten  the  eggs  to  a stiff  froth; 
it  will  take  about  34  an  hour  if  well  beaten  all 
the  time;  if  not  stiff  enough  then,  add  more 
sugar;  spread  carefully  on  the  cake  with  a 
broad-bladed  knife;  to  color  icing  yellow  put 
the  grated  peel  of  a lemon  (or  orange)  into  a 
piece  of  muslin,  strain  a little  juice  through  it 
and  press  hard  into  the  other  ingredients.  Straw- 
berry juice  or  cranberry  syrup  colors  a pretty 
pink  color. 

Icing  for  Cakes  (2) — The  whites  of  2 eggs, 
34  lb.  castor  sugar,  and  the  juice  of  a lemon  or 
a few  drops  of  orange-flower  water. 

Beat  the  mixture  until  it  hangs  upon  the  fork 
in  flakes,  then  spread  over  the  cake,  dipping  the 
knife  in  cold  water  occasionally;  stand  it  before 
the  fire,  and  keep  turning  the  cake  constantly, 
or  the  sugar  will  catch  and  turn  brown.  As  soon 
as  it  begins  to  harden  it  may  be  removed.  The 
icing  must  not  be  put  on  until  the  cake  itself  is 
cold;  otherwise  it  will  not  set.  A few  drops  of 
cochineal  will  color  it  if  desired. 

Lemon  Icing — Squeeze  the  juice  of  2 lemons 
into  a basin  with  34  lb-  of  powdered  white  sugar, 
and  beat  it  for  a short  time.  If  wanted  pink, 
add  cochineal. 

Eggless  Icing  —Take  1 cupful  confectioner's 
sugar  and  2 tablespoonfuls  water;  beat  thor- 
oughly and  spread  on  your  cake,  which  should 
be  ice-cold.  The  icing  will  whiten  when  it  has 
stood  a little  while.  You  may  color  it  with  pink 
sugar  or  chocolate  if  you  like. 

Excellent  Frosting  — Boil  together  1 cup 
granulated  sugar  and  4 tablespoonfuls  hot  water 
until  it  threads  from  the  spoon,  stirring  often. 
Beat  the  white  of  1 egg  until  firm;  when  the 
sugar  is  ready  set  it  from  the  stove  long  enough 
to  stop  boiling,  then  pour  onto  the  egg  slowly, 
but  continually,  beating  rapidly;  continue  to 
beat  until  of  the  right  consistency  to  spread 
on  the  cake,  and  flavor  while  beating.  It  hardens 
very  quickly  after  it  is  ready  to  put  on  the  cake, 
so  it  is  best  to  have  the  white  of  another  egg 
ready  to  add  a little  if  it  gets  too  hard  to 
spread  smoothly.  Boil  the  sugar  the  same  as 
for  candy;  when  right  for  candy  it  is  right  for 
frosting;  if  at  last  it  hardens  very  rapidly  it  has 
been  boiled  too  hard,  but  a little  white  of  egg 
will  rectify  it.  Or  if  not  boiled  enough  (that  is, 
if  it  remains  too  thin  after  beaten  until  cold) 


274 


HOUSEKEEPING  AND  COOKERY 


put  in  pulverized  sugar,  adding  a little  and 
beatiug  hard;  then,  if  not  just  right,  a little 
more,  and  beat  again  until  thick  enough. 

Tae  one  thing  is  to  have  the  sugar  boiled  just 
right;  if  you  hit  that  point  you  will  not  have  a 
bit  of  trouble;  if  not,  it  will  require  “ doctor- 
ing.” A good  deal  depends  upon  stirring  the 
sugar  into  the  white  of  the  egg  at  first;  if  too 
fast  or  too  slow  it  will  cook  the  egg  in  lumps.  If 
you  should  not  get  it  just  right  at  first  do  not  be 
discouraged;  when  once  you  get  it  perfect  you 
will  never  make  it  any  other  way.  This  quantity 
is  for  one  cake. 

Almond  Icing  — Put  in  a brass  or  copper  pan 
4 lbs.  moist  sugar,  with  1 pint  of  water.  Boil  8 
minutes,  draw  off  the  fire,  and  mix  2 lbs.  ground 
sweet  almonds,  stirring  till  thick,  then  pour  over 
the  cake  and  dry  slowly. 

Chocolate  Icing — One-quarter  cake  chocolate, 
34  cup  sweet  milk,  2 dessertspoonfuls  corn  starch, 
1 teaspoonful  vanilla. 

Mix  together  the  chocolate,  milk  and  starch; 
boil  for  2 minutes,  flavor  with  the  vanilla,  and 
sweeten  with  powdered  white  sugar  to  taste. 

Plain  Fruit  Cake— One  lb.  flour,  % lb.  drip- 
ping, 2 teaspoonfuls  baking-powder,  a little  all- 
spice and  salt,  34  lb.  currants,  34  lb.  white  sugar, 
and  34  pt.  milk. 

Mix  into  the  flour  the  baking  powder  and  salt, 
then  with  the  hands  rub  the  dripping  in  the 
flour  until  it  resembles  bread-crumbs.  Add  the 
currants,  allspice  and  sugar.  Take  care  that  the 
ingredients  are  well  mixed;  pour  in  the  milk  and 
mix  with  a wooden  spoon.  Grease  a quartern 
tin  and  pour  the  mixture  into  it;  bake  1 hour. 
To  insure  the  cake  being  done  stick  a piece  of 
broom  straw  into  it.  This  answers  the  same 
purpose  as  a knife  and  is  better,  as  the  knife  is 
apt  to  make  the  cake  heavy.  Turn  the  cake  on 
end  to  allow  the  steam  to  evaporate. 

Plain  Fruit  Cake  (2)— One  lb.  flour,  34  lb. 
raisins,  4 oz.  dripping,  4 oz.  white  sugar,  1 tea- 
cup milk,  1 egg,  2 teaspoonfuls  baking-powder,  a 
little  salt,  1 oz.  lemon  peel. 

Add  to  the  flour  the  baking-powder  and  salt; 
rub  the  dripping  into  the  flour  with  your  hands. 
Take  care  it  is  well  incorporated.  Stone  the 
raisins,  grate  the  lemon  rind,  and  with  the  sugar 
add  to  the  other  ingredients.  Well  whisk  the 
egg,  and  mix  in  the  milk,  adding  to  the  mixture; 
thoroughly  mix.  Grease  a cake  tin  and  bake  1 
hour.  Proceed  to  test  as  above. 

Economical  Fruit  Cake— Five  oz.  butter,  2 
lbs.  flour,  34  lb.  sugar,  1 lb.  currants,  1 gill  yeast, 
enough  milk  to  make  a thick  batter,  1 table- 
spoonful of  powdered  cinnamon. 

Mix  the  flour,  leaving  out  34  lb.,  with  the  but- 
ter cut  in  small  pieces,  the  sugar,  cinnamon  and 
fruit;  add  milk  enough  to  form  a thick  batter, 
and  lastly  stir  in  the  yeast.  Mix  it  over  night, 
and  set  it  away  to  rise;  in  the  morning  stir  in 
the  remainder  of  the  flour,  and  let  it  rise;  when 
light,  mould  it  out  very  lightly;  butter  your  pan, 
and  bake  it  in  an  oven  about  as  hot  as  for 
bread. 


Plum  Cake — One  lb.  each  of  butter,  sugar  and 
flour,  10  eggs,  1 lb.  raisins,  34  lb.  each  of  cur- 
rants and  sliced  citron,  1 teaspoonful  of  ground 
cloves,  1 of  mace,  1 nutmeg,  the  juice  and  grated 
peel  of  1 lemon,  34  coffeecup  of  molasses. 

Beat  the  butter  till  it  is  soft  and  creamy,  then 
add  the  sugar.  Beat  the  whites  and  the  yolks  of 
the  eggs  separately;  stir  the  yolks  in  with  the 
butter  and  sugar;  stir  the  flour  in  gradually 
(having  first  mixed  1 heaping  teaspoonful  of 
cream  of  tartar  with  it).  When  the  flour  is  about 
half  worked  in,  put  in  34  teaspoonful  soda  dis- 
solved in  as  little  water  as  is  possible  to  use; 
then  add  the  whites  of  the  eggs,  and  lastly  the 
fruit,  which  is  well  covered  with  the  rest  of  the 
flour.  Bake  in  a large  tin,  with  a buttered  paper 
on  the  sides  as  well  as  on  the  bottom;  it  will  need 
to  bake  slowly  for  5 hours.  Then  do  not  attempt 
to  lift  it  from  the  tin  until  it  is  perfectly  cold. 
This  cake  should  be  made  several  days  before  it 
is  used. 

Delicious  Coffee  Cake  — Sift  134  pints  of  flour 
with  2 teaspoonfuls  of  baking-powder.  Cut  in  bits 
a heaping  tablespoonful  of  butter  and  mix  it 
through  the  flour.  Stir  in  a cupful  of  syrup,  and 
mix  it  with  cold  coffee  to  the  consistency  of  soft 
dough.  Work  into  the  dough  a teaspoonful  of 
ground  cloves,  one  of  cinnamon  and  one  of  all- 
spice, also  half  a pound  of  seeded  raisins,  and  half 
a pound  of  currants  well  floured.  Bake  in  oblong 
pans  in  moderate  oven  for  an  hour.  This  cake 
should  stand  about  two  days  before  cutting. 

Jolmny  Cake  — One  pint  of  flour,  1 pint  of 
corn  meal  (yellow  is  best),  1 pint  of  sweet  milk, 
2 large  tablespoonfuls  of  molasses,  a teaspoonful 
of  salt,  2 well-beaten  eggs,  and  2 tablespoonfuls 
of  melted  butter.  Beat  thoroughly,  and  when 
ready  to  bake  add  two  heaping  teaspoonfuls  of 
baking-powder.  Have  your  pans  well  greased 
and  warm,  and  bake  in  quick  oven  about  twenty- 
five  minutes. 

Clieese  Sticks  — Mix  well  34  cup  of  butter 
into  1 cup  of  flour,  add  1 teaspoonful  each  of 
salt  and  sugar;  mix  with  enough  water  to  make 
a soft  dough  and  roll  out  very  thin.  Have  ready 
34  cup  of  grated  cheese,  sprinkle  a little  on  the 
dough  with  a very  little  cayenne  pepper  and  roll 
out  again;  do  this  until  the  cheese  is  all  used  up, 
then  cut  it  into  strips,  lay  in  greased  pans  and 
bake  in  quick  oven. 

Aunt  Patty’s  Egg  Bread  — Two  cups  white 
Indian  meal,  1 cup  cold  boiled  rice,  8 eggs  well 
beaten,  1 tablespoonful  melted  butter,  3 cups 
sweet  milk,  1 teaspoonful  salt,  and  pinch  of  soda. 
Stir  the  beaten  eggs  into  the  milk,  add  meal,  salt, 
butter,  last  of  all  the  rice.  Beat  well  a few 
minutes,  and  bake  in  shallow  pan. 

Seed  Cake — Ten  oz.  flour,  2 oz.  sugar,  2 tea- 
spoonfuls baking-powder,  and  1 teaspoonful 
caraway  seeds,  1 egg,  3 oz.  butter,  a little  salt, 
and  34  glass  milk. 

Mix  the  baking-powder  and  salt  in  the  flour, 
rub  in  the  butter  also  (with  the  hands).  Add  the 
sugar  and  caraway  seeds,  taking  care  to  thor- 
oughly blend  them.  Well  whisk  the  egg  and  add 
the  milk  to  it;  add  to  the  other  ingredients  and 


HOUSEKEEPING  AND  COOKERY 


275 


beat  well  for  about  10  minutes.  Grease  a bak- 
ing-tin and  pour  the  mixture  in.  It  will  take 
about  1 hour  to  bake. 

Cookies — Take  4 cupfuls  flour,  2 cupfuls  sugar, 
34  cupful  butter,  34  nutmeg,  3 eggs,  1 teaspoon- 
ful soda,  2 teaspoonfuls  cream  of  tartar,  suffi- 
cient milk  to  make  dough  soft  enough  to  drop 
on  a tin. 

Mix  the  flour,  butter,  sugar  and  spices  together, 
add  the  eggs,  dissolve  the  soda  and  tartar  in  the 
milk,  and  mix  the  whole  well  together.  Drop 
dessertspoonfuls  on  a greased  baking-sheet  and 
bake  in  a good  oven. 

Rice  Cake — Two  handfuls  rice,  a little  less 
than  a quart  of  milk,  sugar  to  taste,  rind  of  lemon 
cut  in  1 piece,  a small  stick  of  cinnamon,  4 eggs, 
a small  quantity  of  candied  citron. 

Pick  and  wash  in  2 or  3 waters  the  rice  and 
put  it  to  cook  in  the  milk,  sweeten  to  taste,  add 
the  lemon  rind  and  cinnamon.  Let  the  rice 
simmer  gently  until  it  is  tender  and  has  ab- 
sorbed all  the  milk.  Turn  it  into  a basin  to 
cool,  and  remove  the  lemon  rind  and  cinnamon. 
Then  stir  into  it  the  yolks  of  4 and  the  white  of 
1 egg.  Add  a little  candied  citron  cut  in  small 
pieces.  Butter  and  bread-crumb  a plain  cake- 
mould,  put  the  mixture  into  it  and  bake  in  a 
quick  oven  34  hour. 

Rice  Cakes — Eight  oz.  rice  flour,  4 oz.  white 
sugar,  4 oz.  butter,  3 eggs. 

Work  the  butter  to  a creamy  substance,  add 
the  sugar  and  flour,  and  mix  in  the  well-whisked 
eggs.  Roll  upon  pastry-board  and  shape  into 
cakes  with  a cake-cutter.  Bake  in  a slow  oven. 

Indian  Loaf  Cake — One  lb.  Indian  meal,  34 
lb.  butter,  2 eggs,  34  lb.  sugar,  34  lb.  raisins,  34 
lb.  currants. 

Cut  up  the  butter  in  the  Indian  meal;  pour 
over  it  as  much  boiling  milk  as  will  make  a thick 
batter;  beat  the  eggs  very  light;  when  the  batter 
is  cool  pour  them  into  it.  Seed  the  raisins; 
wash,  pick  and  dry  the  currants;  mix  them  with 
the  raisins,  and  dredge  as  much  wheat  flour  on 
them  as  will  adhere  to  them.  Stir  the  fruit  into 
the  batter,  and  add  the  sugar.  Bake  it  in  a 
moderate  oven  2 hours. 

Queen  Cake8 — One  lb.  dried  flour,  1 lb.  sifted 
sugar,  1 lb.  washed  currants,  1 lb.  butter,  8 eggs. 

Mix  the  flour,  sugar  and  currants;  wash  the 
butter  in  rosewater,  beat  it  well,  then  mix  with 
it  the  eggs,  yolks  and  whites  beaten  separately, 
and  put  in  the  dry  ingredients  by  degrees;  beat 
the  whole  for  1 hour;  butter  little  tins  and  put 
the  mixture  in,  only  filling  half  full,  and  bake;  sift 
a little  fine  sugar  over  just  as  you  put  into  the 
oven. 

Ginger  Cup  Cake  — Two  cupfuls  butter,  2 
cupfuls  sugar,  1 cupful  molasses,  1 cupful  cream, 
3 eggs,  1 tablespoonful  dissolved  saleratus,  4 
heaping  cupfuls  flour,  34  cupful  ginger. 

Beat  the  butter  and  sugar  to  a cream;  whisk 
the  eggs  light,  and  add  to  it;  then  stir  in  the 
other  ingredients.  Butter  a pan  or  earthen 
mould,  and  pour  in  the  mixture.  Bake  in  a 
moderate  oven,  or  it  may  be  baked  in  queen-cake 
pans. 


Ginger  Nuts— Half  lb.  butter,  34  lb.  sugar,  1 
pint  molasses,  2 oz.  ginger,  2 tablespoonfuls  cin- 
namon, as  much  flour  as  will  form  a dough,  34 
oz.  ground  cloves  and  allspice  mixed. 

Stir  the  butter  and  sugar  together;  add  the 
spice,  ginger,  molasses,  and  flour  enough  to  form 
a dough.  Knead  it  well,  make  it  out  in  small 
cakes,  bake  them  on  tins  in  a very  moderate 
oven.  Wash  them  over  with  molasses  and  water 
before  they  are  put  in  to  bake. 

Ginger  Bread — Half  lb.  moist  sugar,  2 oz. 
ground  ginger,  1 lb.  flour,  34  lb.  butter,  34  lb* 
molasses. 

Put  the  butter  and  molasses  into  a jar  near  the 
fire;  when  the  butter  is  melted  mix  it  with  the 
flour  while  warm,  and  spread  the  mixture  thinly 
on  buttered  tins,  mark  it  in  squares  before  bak- 
ing, and  as  soon  as  baked  enough  separate  it  at 
the  marks  before  it  has  time  to  harden.  Time 
to  bake,  15  minutes. 

Honeycomb  Ginger  Bread— Half  lb.  flour, 
34  lb.  coarsest  brown  sugar,  34  lb.  butter,  1 des- 
sertspoonful allspice,  2 dessertspoonfuls  ground 
ginger,  the  peel  of  34  lemon,  grated,  and  the  whole 
of  the  juice;  mix  all  these  ingredients  together, 
adding  about  34  lb.  molasses  so  as  to  make  a 
paste  sufficiently  thin  to  spread  upon  sheet  tins. 

Beat  well,  butter  the  tins,  and  spread  the  paste 
very  thinly  over  them,  bake  it  in  a rather  slow 
oven,  and  watch  it  till  it  is  done;  withdraw  the 
tins,  cut  it  in  squares  with  a knife  to  the  usual 
size  of  wafer  biscuits  (about  4 inches  square), 
and  roll  each  piece  round  the  fingers  as  it  is 
raised  from  the  tin. 

Drop  Ginger  Cakes— Put  in  a bowl  1 cupful 
brown  sugar,  1 cupful  molasses,  1 cupful  butter, 
then  pour  over  them  1 cupful  boiling  water,  stir 
well;  add  1 egg,  well  beaten,  2 teaspoonfuls  soda, 
2 tablespoonfuls  each  of  ginger  and  cinnamon, 
34  teaspoonful  ground  cloves,  5 cupfuls  flour. 
Stir  all  together  and  drop  with  a spoon  on  but- 
tered tins;  bake  in  a quick  oven,  taking  care  not 
to  burn  them. 

Yorkshire  Tea  Cakes  — Six  handfuls  flour,  1 
egg,  1 oz.  yeast,  a piece  of  lard  about  the  size  of 
2 eggs,  a little  salt,  and  about  a pint  of  new  milk. 

Mix  the  yeast  with  a little  sugar,  flour  and 
water.  Rub  the  lard  into  the  flour,  and  when 
the  yeast  has  risen  stir  it  in  with  a little  warm 
milk.  Leave  it  to  rise  before  the  fire,  then  stir 
it  all  together  with  the  rest  of  the  milk  warmed, 
and  add  to  the  egg  beaten  up.  Knead  it  well 
together  and  leave  it  to  rise  before  the  fire,  but 
not  too  near;  cover  it  with  a cloth.  When  risen 
enough,  knead  it  into  cakes,  let  them  stand  before 
the  fire  until  they  rise,  and  bake  in  a moderate 
oven. 

Currant  tea  cakes  are  made  by  adding  currants 
and  a little  brown  sugar  to  the  dough. 

Metropolitan  Cake — Light  part:  2 cups  sugar, 
% cup  butter,  1 cup  sweet  milk,  234  cups  flour, 
whites  of  5 eggs,  3 teaspoonfuls  baking-powder. 
Dark  part:  34  cup  molasses,  34  cup  flour,  1 cup 
raisins,  1 teaspoonful  cinnamon,  34  teaspoonful 
cloves,  2 large  spoonfuls  of  the  light  part. 


276 


HOUSEKEEPING  AND  COOKERY 


Bake  the* light  part  in  2 cakes.  Bake  the 
dark  part  in  1 cake  and  place  between  the  2 
light  cakes  with  jelly  or  frosting. 

Almond  Biscuits  — One-quarter  lb.  almonds, 
34  lb.  flour,  34  lb.  sugar,  34  lb-  butter,  a very 
small  egg. 

Blanch  and  mince  the  almonds,  add  them  to 
the  flour  and  sugar,  moisten  with  the  egg,  and 
mix  with  the  butter,  previously  melted.  Roll  out 
rather  thin,  cut  with  a biscuit  cutter,  and  bake  for 
34  hour. 

Y irginia  Silver  Cake  — Three-fourths  lb. 
butter;  1 lb.  white  sugar  (loaf  sugar  pounded 
and  sifted  is  the  best  here),  ^4  lb-  flour,  34  lb- 
corn  starch,  whites  of  18  eggs,  1 teaspoonful 
cream  tartar.  Cream  the  butter,  then  sift  the 
flour,  corn  starch  and  cream  tartar  gradually 
into  the  butter;  add  last  of  all  the  beaten  whites; 
flavor  with  almond.  This  cake  requires  much 
watching  in  baking,  and  a slow  oven. 

Sponge  Cake — Five  eggs,  34  lb-  loaf  sugar, 
the  grated  rind  and  juice  of  one  lemon,  34  lb. 
flour. 

Separate  the  yolks  from  the  whites.  Beat  the 
yolks  and  sugar  together  until  they  are  very 
light;  then  add  the  whites,  after  they  have  been 
whisked  to  a dry  froth;  alternately  with  the  flour 
stir  in  the  lemon,  put  the  mixture  in  small  pans, 
sift  sugar  over  them  and  bake. 

Hickory  Nut  Cake  — One  and  one-half  cup- 
fuls sugar,  34  cupful  butter,  a scant  34  cupful 
sweet  milk,  2 cupfuls  flour,  3 eggs,  2 teaspoonfuls 
cream  tartar,  1 of  soda  or  3 teaspoonfuls  baking- 
powder. 

Bake  in  layers.  Filling  for  same:  1 cupful  sweet 
cream  or  milk;  let  it  come  to  a boil;  then  stir  in 
1 tablespoonful  of  corn  starch  which  has  prev- 
iously been  wet  with  cold  milk;  sweeten  to  taste; 
let  it  just  boil  up;  remove  from  the  fire,  and  stir 
in  1 pint  of  pulverized  hickory  nut  meats.  Flavor 
to  taste,  and  when  partially  cool  spread  between 
each  2 layers. 

Strawberry  Shortcake  — Butter,  flour,  straw- 
berries, sugar,  whipped  cream. 

Make  a rich,  short  crust  with  butter  and  flour, 
allowing  1 ounce  more  of  flour  than  butter;  bake 
in  flat  tins  of  equal  size  (the  pastry  when  baked 
should  be  about  an  inch  thick) ; open  the  short- 
cake, butter  it  well,  and  cover  34  with  a layer 
of  strawberries  previously  mixed  with  sugar; 
have  alternate  layers  of  berries  and  pastry, 
finishing  with  the  former,  over  which  place  a 
layer  of  whipped  cream. 

Shortcake  (Spanish)  — Three  eggs,  34  C11P 
butter,  1 cup  sugar,  % cup  sweet  milk,  a little 
cinnamon,  2 cups  flour  and  1 teaspoonful  baking- 
powder. 

Stir  the  flour  in,  do  not  knead  it;  the  eggs, 
butter  and  sugar  should  be  beaten  together  till 
very  light;  bake  in  a shallow  tin;  when  it  is  done 
spread  a thin  frosting  over  the  top;  make  this  of 
the  white  of  1 egg,  a little  pulverized  sugar  and 
a teaspoonful  of  cinnamon ; set  it  in  the  oven  to 
brown. 


Blackberry  Shortcake  — Two  qts.  flour,  3 
tablespoonfuls  butter,  2 of  lard,  2)4  cups  butter- 
milk or  thick  sour  milk,  yolks  of  2 eggs,  a tea- 
spoonful of  soda  and  salt. 

Mix  the  salt  in  the  flour,  then  work  in  the 
shortening;  beat  the  yolks  of  the  eggs;  dissolve 
the  soda  in  a little  hot  water  and  add  to  the  above 
proportion  of  milk;  add  these  to  the  first  mix- 
ture; quickly  make  into  a paste,  roll  out  half 
an  inch  thick,  having  upper  and  under  crust. 
Lay  the  paste  in  a well  greased  baking-tin,  cover 
thickly  with  berries,  sprinkle  with  sugar,  cover 
with  the  top  crust.  Bake  about  half  an  hour; 
cut  into  squares  and  eat  (splitting  these  open) 
with  sugar  and  butter. 

Short-Cake  (Scotch)  — Four  oz.  white  sugar, 
34  lb.  slightly  salted  butter,  1 lb.  flour. 

Mix  the  flour  and  butter  with  the  hands;  then 
add  the  sugar,  and  work  all  into  a smooth  ball; 
then  roll  out  until  it  is  an  inch  thick;  prick  over 
with  a fork  and  pinch  round  the  edges,  and 
bake  for  34  hour  in  an  oven  with  a moderate 
fire,  in  a round  or  square  pan,  according  to 
taste. 

Chocolate  Cake  — Half  lb.  butter,  yolks  of  12 
eggs,  34  lb.  white  sugar,  same  of  ground  almonds, 
34  lb.  chocolate,  2 tablespoonfuls  cinnamon,  34 
teaspoonful  pounded  cloves. 

Melt  the  butter  and  stir  it  until  it  froths,  beat 
the  yolks  of  the  eggs  and  stir  into  the  butter; 
add  the  sugar  and  pounded  almonds,  grated 
chocolate,  cinnamon  and  pounded  cloves,  beat 
well  for  15  minutes;  then  beat  the  whites  of  the 
eggs  to  a froth,  and  add  these  to  the  above 
mixture;  butter  the  mould,  and  bake  the  above 
in  a moderate  oven  for  134  hours. 

Almond  Macaroons  — Blanch  and  skin  8 oz. 
of  Jordan  almonds  and  1 oz.  of  bitter  ones;  dry 
them  on  a sieve,  and  pound  them  in  a smooth 
paste  in  a mortar,  adding  occasionally  a very 
little  water,  to  prevent  them  from  getting  oily ; 
add  to  them  5 oz.  pulverized  sugar,  1 teaspoon- 
ful rice  flour,  and  the  whites  of  3 eggs  beaten  in 
a stiff  froth;  put  this  on  paper  in  drops  the  size 
of  walnuts,  bake  in  a slow  oven  until  they  are  of 
a light  color  and  firmly  set;  take  them  from  the 
paper  by  wetting  the  under  side  of  it. 

Cocoanut  Macaroons  — Stir  together  the 
whites  of  2 eggs  beaten  to  1 lb.  of  desiccated 
cocoanut  and  1 cupful  powdered  sugar.  Work  till 
it  becomes  a soft  paste  and  drop  in  spoonfuls 
on  a buttered  tin.  Bake  in  a slow  oven. 

Silver  Cake  — Three-fourths  lb.  sugar,  34  lb. 
flour,  34  lb.  butter,  whites  of  8 eggs,  1 heaped 
teaspoonful  essence  of  bitter  almonds. 

Cream  the  butter  and  sugar;  whisk  the  eggs 
to  a stiff  froth  and  add;  lastly  the  flour  and 
flavoring.  Flavor  icing  of  this  cake  with  rose- 
water. 

Cocoanut  Cake  — Six  oz.  butter,  1 lb.  sugar, 
1 lb.  flour,  1 large  cupful  milk,  1 teaspoonful 
soda,  2 of  cream- of-tartar. 

Rub  the  butter  into  the  flour;  add  the  sugar 
and  cream-of- tartar;  well  whisk  the  eggs;  dissolve 
the  soda  in  a little  warm  water,  adding  these  to 


HOUSEKEEPING  AND  COOKERY 


277 


other  ingredients.  Bake  in  layers  as  for  jelly 
cake.  Icing  to  place  between  the  layers:  8 oz. 
white  sugar,  whites  of  two  eggs.  Well  whisk  the 
eggs  and  sugar,  add  the  grated  cocoanut  and 
place  between  the  layers. 

Scotch  Snow  Cake  — Seven  oz.  white  sugar, 
1 lb.  arrowroot,  34  lb.  butter,  whites  of  7 eggs, 
any  flavoring  that  is  preferred. 

Beat  the  butter  until  like  cream,  and  while 
beating  add  gradually  the  arrowroot  and  sugar. 
When  the  whites  of  the  eggs  are  beaten  to  a stiff 
froth,  mix  with  the  other  ingredients  and  beat 
for  a quarter  of  an  hour.  Flavor  to  taste,  pour 
into  buttered  mould  and  bake  for  1)4  hours. 

White  Bride  Cake  — Put  1 lb.  of  butter 
into  a basin  and  beat  it  with  your  hand  till  it 
comes  to  a fine  cream;  add  1)4  lbs.  pulverized 
sugar,  and  beat  together  until  it  is  fine  and  white: 
then  add  1 lb.  sifted  flour,  give  it  a stir,  and  then 
add  the  whites  of  14  eggs;  continue  to  beat  it 
and  add  another  pound  of  flour  and  14  more 
whites;  beat  well;  mix  all  together,  paper  your 
dish  around  the  sides  and  bottom,  put  in  your 
batter  and  bake  in  a moderate  oven. 

Shrewsbury  Cake  — One  lb.  sugar,  pounded 
cinnamon,  a little  grated  nutmeg,  8 lbs.  flour,  a 
little  rosewater,  3 eggs,  melted  butter. 

Sift  the  sugar,  cinnamon  and  nutmeg  into  the 
flour  (which  must  be  of  the  finest  kind) ; add  the 
rosewater  to  the  eggs  and  mix  with  the  flour, 
etc.;  then  pour  in  enough  melted  butter  to  make 
it  a good  thickness  and  roll  out.  Mould  well, 
roll  thinly,  and  cut  into  such  shapes  as  you  like. 

Marble  Spice  Cake — Three-quarters  of  a 
pound  of  flour,  well  dried;  1 lb.  white  sugar,  )4 
butter,  whites  of  14  eggs,  1 tablespoonful  cream 
tartar  mixed  with  flour. 

When  the  cake  is  mixed,  take  out  about  a 
teacupful  of  batter  and  stir  into  it  1 teaspoon- 
ful of  cinnamon,  1 of  mace,  1 of  cloves,  2 of 
spice  and  1 of  nutmeg.  Fill  your  mould  about 
an  inch  deep  with  the  white  batter,  and  drop  into 
this,  in  several  places,  a spoonful  of  the  dark 
mixture;  then  put  in  another  layer  of  white,  and 
add  the  dark  as  before;  repeat  this  until  your 
batter  is  used  up.  This  makes  one  large  cake. 

Corn-Starch  Cake  — Four  eggs,  whites  only; 
1 cup  butter,  % cup  corn-starch,  )4  cup  sweet 
milk,  1 cup  flour,  2 teaspoonfuls  baking-powder, 
lemon  or  rosewater  flavoring. 

Cream  the  butter  and  sugar  thoroughly  either 
with  the  hand  or  a silver  spoon;  mix  the  corn- 
starch with  the  milk  and  add;  then  add  the  eggs, 
beaten  stiff,  next  the  sifted  flour,  into  which  the 
baking-powder  has  been  stirred.  Put  into  well 
greased  mould  and  bake. 

Cracknels  — One  qt.  flour,  )4  nutmeg,  4 eggs, 
4 spoonfuls  rosewater,  1 lb.  butter. 

Mix  the  flour,  the  nutmeg,  grated,  the  yolks  of 
the  eggs,  beaten,  and  the  rosewater,  into  a stiff 
paste  with  cold  water;  then  roll  in  the  butter  and 
make  into  cracknel  shape;  put  them  into  a kettle 
of  boiling  water,  and  boil  them  till  they  swim; 
then  take  them  out,  and  put  them  into  cold 
water;  when  hardened,  lay  them  out  to  dry  and 
bake  on  tin  plates. 


Lemon  Biscuits  — One  lb.  flour,  % lb.  white 
sugar,  )4  lb.  fresh  butter,  1 oz.  lemon  peel,  1 
tablespoonful  lemon  juice,  3 eggs. 

Add  the  butter  to  the  flour  and  rub  finely  with 
the  hands;  mince  the  lemon  peel  and  stir  it  and 
the  sugar  into  the  former  mixture;  well  whisk 
the  eggs  and  lemon  juice,  and  thoroughly  mix 
the  whole.  Drop  from  a spoon  to  a greased 
baking-tin  about  2 inches  apart.  Bake  for  20 
minutes. 

Cocoanut  Biscuits — Six  oz.  cocoanut  grated, 
9 oz.  white  sugar,  3 eggs. 

Whisk  the  eggs  for  about  12  minutes,  then 
sprinkle  in  the  sugar  gradually,  lastly  the  cocoa- 
nut;  form  with  your  hands  into  little  pyramids; 
place  upon  white  paper,  and  the  paper  on  tins. 
Bake  in  a cool  oven  until  slightly  brown. 

Rice  Biscuits  — One-half  lb.  ground  rice,  5 oz. 
white  sugar,  4 oz.  butter,  2 eggs. 

Well  beat  the  butter;  stir  in  gradually  the 
ground  rice  and  sugar;  well  whisk  the  eggs  and 
add  to  the  other  ingredients.  Roll  out  on  the 
paste  board  and  cut  into  shapes  with  paste  cut- 
ter. Place  upon  greased  tin  and  bake  a quarter 
of  an  hour  in  a slow  oven. 

Delicious  Rolls  — One  and  one-half  pints  new 
milk,  1 cupful  hop  yeast,  34  teaspoonful  salt,  and 
flour  for  forming  dough,  which  must  be  covered 
and  left  to  rise  over  night.  In  the  morning  add 
the  whites  of  2 well-beaten  eggs,  34  cupful  butter 
and  flour,  and  knead  the  dough  briskly  for  10 
minutes;  roll  to  the  thickness  of  34  an  inch,  cut 
in  4-inch  squares,  brush  the  tops  with  sweet 
milk  and  fold  them  over  cornerwise;  place  them 
close  together  in  buttered  pans.  Set  in  a warm 
place  until  light,  when  bake  in  a quick  oven. 

Graham  Gems  — Two  tablespoonfuls  sugar, 
1 tablespoonful  butter,  well-stirred  together;  add 
1 coffeecupful  sweet  milk,  graham  to  make  a 
stiff  batter,  then  1 well-beaten  egg,  saltspoonful 
of  salt  and  2 teaspoonfuls  good  baking-powder. 
This  makes  a dozen  gems.  Bake  15  or  20  min- 
utes. 

PASTRY 

A GOOD  hand  at  pastry  will  use  less  butter 
and  produce  lighter  crust  than  others. 
Salt  butter  is  very  good,  and  if  well 
washed  makes  a good,  flaky  crust.  If  the 
weather  is  warm  the  butter  should  be  placed  in 
ice  water  to  keep  it  as  firm  as  possible;  when 
lard  is  used  take  care  that  it  is  perfectly  sweet. 

In  making  pastry,  as  in  other  arts,  “ practice 
will  make  perfect;”  it  should  be  touched  as 
lightly  as  possible,  made  in  a cool  place,  and 
with  hands  perfectly  cool;  if  possible,  use  a 
marble  slab  instead  of  pastry  board;  if  the  latter 
is  used,  it  is  better  to  procure  it  made  of  hard 
wood. 

It  is  important  to  use  great  expedition  in  the 
preparation  of  pastry,  and  care  must  be  taken 


278 


HOUSEKEEPING  AND  COOKERY 


not  to  allow  it  to  stand  long  before  baking,  or 
it  will  become  flat  and  heavy.  A brisk  oven 
will  be  required  for  puff  pastry;  a good  plan  to 
test  the  proper  heat  is  to  put  a small  piece  of 
the  paste  in  before  baking  the  whole.  Be  sure 
that  the  oven  is  as  near  perfection  as  possible; 
for  an  oven  in  which  the  heat  is  not  evenly  dis- 
tributed can  never  produce  a well-baked  pie  or 
tart;  where  there  is  an  unequal  degree  of  heat 
the  pastry  rises  on  the  hottest  side  in  the  shape 
of  a large  bubble  and  sinks  into  a heavy,  indi- 
gestible lump  on  the  coolest.  Raised  pie  crust 
should  have  a good  soaking  heat,  and  glazed 
pastry  rather  a slack  heat.  When  suet  is  used 
it  must  be  perfectly  free  from  skin  and  minced 
as  finely  as  possible;  beef  suet  is  considered  the 
best. 

All  moulds,  pie-dishes,  patty-pans,  and  vessels 
of  all  descriptions  used  for  baking  or  boiling 
must  be  well  buttered. 

The  outside  of  a boiled  pudding  often  tastes 
disagreeably,  which  arises  from  the  cloth  not 
being  nicely  washed  and  kept  iu  a dry  place. 
It  should  be  dipped  in  boiling  water,  squeezed 
dry,  and  floured  when  to  be  used.  If  bread,  it 
should  be  tied  loosely;  if  batter,  tightly  over. 
The  water  should  be  boiling  briskly  when  the 
pudding  is  put  in.  Batter  pudding  should  be 
strained  through  a coarse  sieve  when  all  is 
mixed.  In  others  the  eggs  separately.  A pan 
of  cold  water  should  be  ready,  and  the  puddiDg 
dipped  in  as  soon  as  it  comes  out  of  the  pot, 
and  then  it  will  not  adhere  to  the  cloth. 

Snow  is  an  excellent  substitute  for  eggs 
either  in  puddings  or  pancakes.  Two  large 
spoonfuls  will  supply  the  place  of  one  egg,  and 
the  article  it  is  used  in  will  be  equally  good. 
This  is  a useful  piece  of  information,  especially 
as  snow  often  falls  at  the  season  when  eggs  are 
the  dearest. 

Apple  Pudding  (Boiled) — Suet  or  butter 
crust,  apples,  sugar  to  taste,  a little  minced 
lemon  peel,  2 tablespoonfuls  lemon  juice. 

Butter  a pudding  mould,  line  with  the  paste, 
pare,  core  and  cut  the  apples  into  small  pieces. 
Fill  the  basin  and  add  the  sugar,  finely  minced 
lemon  peel  and  juice.  Cover  with  the  crust,  press 
the  edges  firmly,  cover  with  a floured  cloth.  Tie 
securely  and  plunge  into  boiling  water.  Allow 
to  boil  2 hours.  Remove  from  basin  and  send 
to  table  quickly. 

Apple  Charlotte  — Soak  ^ box  gelatine  2 
hours  in  2 small  cups  of  cold  water.  Pare  and 
steam  8 medium-sized  apples;  when  they  are 
tender  press  through  the  colander  and  add  3 cups 
of  sugar  and  the  juice  of  1 large  lemon.  Mix 
the  gelatine  with  the  hot  apples  and  stir  until 
they  are  cold,  then  set  on  ice  to  harden.  Serve 
very  cold  with  whipped  cream.  This  is  an  old 
English  dainty. 


Currant  Dumpling  — One  lb.  flour,  5 oz.  beef 
suet,  7 oz.  currants,  1 glass  of  water. 

Mince  the  6uet  finely,  mix  with  the  flour  and 
currants,  which  of  course  have  been  washed, 
picked  and  dried;  mix  with  the  above  proportion 
of  water  or  milk,  divide  into  dumplings  about 
the  size  of  an  orange;  tie  in  cloths,  plunge  into 
boiling  water,  and  boil  from  1 to  1)4  hours. 
Serve  with  butter  and  white  sugar. 

Lemon  Dumplings  — Ten  oz.  fine  bread- 
crumbs, 1 large  tablespoonful  flour,  J4  lb.  finely 
chopped  beef  suet,  the  grated  rinds  of  2 small 
lemons,  4 oz.  powdered  sugar,  3 large  eggs 
beaten  and  strained,  and  last  of  all  the  juice  of 
the  2 lemons  also  strained. 

Mix  the  ingredients  well,  divide  into  four 
dumplings,  tie  them  in  well  floured  cloths,  and 
let  them  boil  an  hour. 

Apple  Pudding  (Baked)  — Ten  apples,  4 oz. 
brown  sugar,  3 oz.  butter,  4 eggs,  2)4  breakfast 
cups  of  bread-crumbs. 

Pare  and  cut  into  qaarters  the  apples,  remov- 
ing the  cores.  Boil  them  to  a pulp.  Well  whisk 
the  eggs  and  put  them  and  the  butter  into  the 
apple  pulp.  Stir  the  mixture  for  5 minutes. 
Grease  a pie  dish  and  place  a sprinkling  of 
bread-crumbs,  then  of  apple,  and  proceed  in  this 
manner  until  all  are  used.  Bake  for  % of  an 
hour.  The  top  layer  must  be  of  bread-crumbs. 

Batter  Pudding  — One  and  od e-half  cupfuls 
flour,  1 teaspoonful  baking-powder,  )4  teaspoon 
salt,  1 tablespoon  butter,  2 eggs,  1 pint  milk. 

Steam  1 hour  and  serve  with  sauce.  Adding  a 
cupful  of  raisins,  or  any  other  desirable  fruit, 
either  fresh  or  dried,  to  the  above  pudding, 
makes  a most  delicious  dish. 

Bread  Pudding  — Bread  and  boiling  milk, 
allowing  )4  a pint  to  1 lb.  soaked  bread,  2 beaten 
eggs,  a little  nutmeg,  sugar. 

Soak  the  bread  in  cold  water,  then  squeeze  it 
very  dry,  take  out  any  lumps,  and  add  the  milk, 
beat  up  the  eggs,  sweeten  to  taste,  add  nutmeg, 
and  bake  the  pudding  slowly  until  firm.  If 
desired,  a few  sultanas  may  be  added  to  the 
pudding;  or,  if  the  bread  is  light,  such  as  the 
crusts  of  French  rolls,  it  may  be  soaked  in  as 
much  cold  milk  as  it  will  absorb,  and  when  it  is 
perfectly  soft  have  sugar,  eggs  and  flavoring 
added  to  it. 

Caramel  Pudding  — A handful  of  white  sugar, 
)4  pint  water,  yolks  of  8 eggs,  1 pint  milk. 

Boil  the  sugar  and  water  until  of  a deep  brown 
color,  warm  a small  basin,  pour  the  syrup  in  and 
keep  turning  the  basin  in  your  hand  until  the 
inside  is  completely  coated  with  the  syrup, 
which,  by  that  time,  will  have  set.  Take  the 
yolks  of  the  eggs  and  mix  gradually  and  effect- 
ually with  the  milk.  Pour  this  mixture  into  the 
prepared  mold.  Lay  a piece  of  paper  on  the 
top.  Set  it  in  a saucepan  full  of  cold  water, 
taking  care  that  the  water  does  not  come  over 
the  top  of  the  mould,  put  on  the  cover,  and  let  it 
boil  gently  by  the  side  of  the  fire  for  1 hour. 
Remove  the  saucepan  to  a cool  place,  and  when 
the  water  is  quite  cold  take  out  the  mould,  and 
turn  out  the  pudding  very  carefully. 


HOUSEKEEPING  AND  COOKEfttf 


279 


Creamed  Sponge  Cake  — Cut  the  top  from  a 
stale  sponge  cake  loaf  in  1 piece,  34  an  inch 
thick.  Dig  and  scrape  the  crumbs  from  inside 
of  loaf  and  upper  slice,  leaving  enough  to  keep 
the  outside  firm.  Spread  a thick  layer  of  fruit 
jelly  on  the  inside.  Heat  a cup  of  milk  to  a 
boil,  stir  in  a tablespoonful  of  cornstarch  wet 
with  cold  milk,  and  the  cake  crumbs  rubbed  fine. 
Stir  until  thick,  take  from  the  fire,  beat  in  2 
whipped  eggs  and  2 tablespoonfuls  of  sugar. 
Make  all  into  smooth  batter;  set  in  boiling  water 
on  the  range  and  stir  for  5 minutes  after  the 
mixture  is  really  hot  enough.  Turn  into  a bowl, 
flavor  with  almond  or  vanilla,  and  let  it  get  cold. 
Fill  the  cake  with  it,  fit  on  the  top,  wash  all  over 
with  whipped  white  of  egg;  sift  powdered  sugar 
evenly  over  it  until  no  more  will  adhere  to  the 
surface,  and  let  it  harden. 

Martha’s  Pudding  — One-half  pint  milk,  1 
laurel  leaf,  a piece  of  cinnamon,  1 cupful  bread- 
crumbs, 3 eggs,  nutmeg  and  lemon-peel,  1 tea- 
spoonful orange-flower  water. 

Put  the  laurel  leaf  and  cinnamon  into  the  milk 
and  boil,  then  pour  over  the  bread-crumbs,  add 
the  eggs  well  beaten,  the  nutmeg,  lemon-peel 
and  flower-water.  Sweeten  to  taste,  butter  a 
basin,  stick  currants  or  split  raisins  in  rows  upon 
it.  Stir  all  the  ingredients  well  together  and 
pour  into  the  basin.  Cover  with  a cloth  and 
boil  134  hours. 

Chocolate  Pudding — One  quart  milk,  14  even 
tablespoonfuls  grated  bread-crumbs,  12  table- 
spoonfuls grated  chocolate,  6 eggs,  1 tablespoon- 
ful vanilla,  sugar  to  make  very  sweet. 

Separate  the  yolks  and  whites  of  4 eggs;  beat 
up  the  4 yolks  and  2 whole  eggs  together  very 
light  with  sugar.  Put  the  milk  on  the  range, 
and  when  it  comes  to  a perfect  boil  pour  it  over 
the  bread  and  chocolate;  add  the  beaten  eggs, 
sugar  and  vanilla;  be  sure  it  is  sweet  enough; 
pour  into  a buttered  dish;  bake  1 hour  in  a 
moderate  oven.  When  cold,  and  just  before  it 
is  served,  have  the  4 whites  beaten  with  a little 
powdered  sugar,  and  flavor  with  vanilla  and  use 
as  a meringue. 

Currant  Pudding  (Boiled)  — Fourteen  oz. 
flour,  7 oz.  suet,  7 oz.  currants,  a little  milk. 

Have  the  currants  washed  and  dried,  mixed 
with  the  finely  minced  suet  and  flour.  Moisten 
the  whole  with  sufficient  milk  to  form  a stiff 
batter.  Place  in  a floured  cloth  and  plunge  into 
boiling  water.  Boil  4 hours  and  serve  with  butter 
and  sugar. 

Gingerbread  Pudding  — Two  oz.  lard  or 
butter,  2 tablespoonfuls  brown  sugar,  2 ditto 
golden  syrup,  1 egg,  1 teacupful  milk,  1 tea- 
spoonful ground  ginger,  8 oz.  flour  1 teaspoon- 
ful baking-powder. 

Work  the  butter  and  sugar  together,  then  add 
the  egg  beaten  well,  the  ginger,  syrup  and  milk, 
and  then  the  flour  and  baking-powder.  Steam  4 
hours. 

Ginger  Pudding  — Nine  oz.  flour,  5 oz.  suet, 
5 oz.  sugar,  1 large  tablespoonful  grated  ginger. 

Chop  the  suet  finely,  add  to  the  flour,  sugar 
and  inger;  mix  well.  Butter  a mould  and  put 


the  ingredients  in  perfectly  dry.  Cover  securely 
with  a cloth  and  boil  3 hours.  To  be  eaten  with 
sweet  sauce. 

Cherry  Pudding  — One  pint  flour,  1 cup  milk, 
butter  the  size  of  an  egg,  2 eggs,  34  cup  sugar,  2 
teaspoonfuls  baking-powder,  a little  salt  and  a 
pint  of  cherries  which  have  been  stoned.  Boil  1 
hour.  If  one  has  not  a regular  boiler,  the  batter 
may  be  turned  into  a 5-pound  lard  pail,  or  any 
tin  pail  holding  about  2 quarts.  Cover  tightly, 
and  place  in  a large  kettle  of  boiling  water,  which 
should  also  be  covered.  Never  let  the  pudding 
stop  boiling  for  a second  until  it  is  removed. 

Orange  Pudding  — The  rind  of  1 Seville 
orange,  6 oz.  fresh  butter,  6 oz.  white  sugar,  6 
eggs,  1 apple,  puff  paste. 

Grate  the  rind  and  mix  with  the  butter  and 
sugar,  adding  by  degrees  the  eggs  well  beaten; 
scrape  a raw  apple  and  mix  with  the  rest;  line 
the  bottom  and  sides  of  a dish  with  paste,  pour 
in  the  orange  mixture,  and  lay  it  over  crossbars 
of  paste.  It  will  take  half  an  hour  to  bake. 

Lemon  Pudding  — Two  eggs,  2 cupfuls 
sugar,  4 tablespoonfuls  corn-starch,  2 lemons, 
butter. 

Beat  the  yolks  of  the  eggs  light,  add  the  sugar; 
dissolve  the  corn-starch  in  a little  cold  water,  stir 
into  it  2 teacupfuls  of  boiling  water;  put  in  the 
juice  of  the  lemons,  with  some  of  the  grated 
peel.  Mix  all  together  with  a teaspoonful  of 
butter.  Bake  about  15  minutes.  When  done 
spread  over  the  top  the  beaten  whites  of  the  eggs, 
and  brown. 

Fairy  Pudding  — Over  34  box  gelatine  pour 
1 cup  of  cold  water  and  let  it  soak  1 hour.  Let 
1 pint  of  rich  milk  come  to  a boil  and  add  to  it  3 
well-beaten  eggs  and  34  CUP  sugar;  when  it 
thickens,  stir  in  the  gelatine  and  in  2 minutes 
take  from  the  fire  and  flavor  with  almond 
extract.  Line  a mould  with  stale  cake,  pour  in 
the  mixture  and  set  away  on  ice.  Whip  1 pint 
of  cream  and  pile  on  the  top;  serve  very  cold. 

Marmalade  Pudding  — Two  oz.  lard  or  but- 
ter, 2 tablespoonfuls  brown  sugar,  4 oz.  marma- 
lade, 1 egg,  1 teacup  milk,  8 oz.  flour,  1 teaspoon- 
ful baking-powder. 

Well  mix  the  butter  and  sugar,  then  add  the 
eggs  well  beaten,  the  marmalade  and  milk,  then 
the  flour  and  baking-powder.  Steam  4 hours. 

Boiled  Batter  Pudding  — Three-fourths  lb. 
flour,  3 eggs,  a pinch  of  salt,  a pint  of  milk. 

Put  the  flour  and  salt  in  a basin  and  break  the 
eggs  in  it  and  mix  well.  Then  add  the  milk 
gradually,  stirring  well  to  make  the  batter 
smooth.  Beat  it  with  a wooden  spoon  for  a few 
minutes,  put  it  into  a well-buttered  basin,  tie 
over  with  a well-floured  cloth  and  boil  for  1)4 
hours. 

Holiday  Pudding  — A plain  sponge  cake, 
strawberry  jam,  icing,  a rich  custard,  some  pre- 
served ginger. 

Make  the  sponge  cake  in  a round  mold;  take 
out  the  inside  of  the  cake  with  a cutter,  not  too 
near  the  edge;  put  in  a layer  of  strawberry  jam, 
not  too  thickly  spread.  Cut  the  inside  of  the 


280 


HOUSEKEEPING  AND  COOKERY 


cake  you  have  taken  out  in  slices,  spread  some 
jam  between  each  slice  (different  sorts  of  jam 
may  be  used,  but  strawberry  does  jvery  nicely), 
and  replace  the  cake.  Ice  it  nicely~over;  put  it 
into  a very  slow  oven  to  try  the  icing.  Then 
make  the  custard  and  pour  into  it  small  pieces  of 
preserved  ginger.  Pour  into  the  cake  and  serve 
hot. 

Cabinet  Pudding  — One  and  one-half  pints 
new  milk,  white  sugar,  1 lemon,  cinnamon,  mace, 
cloves,  5 eggs  and  the  yolks  of  4,  butter,  4 or  5 
sponge  cakes. 

Boil  the  milk  with  enough  white  sugar  to 
sweeten  it,  the  peel  of  a fresh  lemon  cut  thinly, 
the  cinnamon,  mace  and  cloves.  Boil  these 
ingredients  as  for  a custard.  Beat  up  the  eggs. 
Pour  the  boiling  milk,  etc.,  on  to  these,  stirring 
continually,  then  strain  the  whole  through  a hair 
sieve  and  leave  to  cool.  Take  a good-sized  pud- 
ding mould,  butter  it  well  and  line  it  with  sponge 
cake  cut  into  thin  slices.  Pour  the  custard  into 
the  mould  and  tie  it  close.  It  will  take  1 )4  hours 
to  boil.  It  is  an  improvement,  after  buttering 
the  mould  and  before  placing  the  sponge  cakes,  to 
arrange  some  stoned  raisins,  sjices  of  candied 
peel  and  nutmeg.  Serve  hot  with  sauce. 

Fig  Pudding  — One  lb.  flour,  2 oz.  bread 
crumbs,  2 oz.  finely-chopped  suet,  2 oz.  sugar,  1 
egg,  )4  lb.  figs  cut  in  slices. 

Flavor  with  nutmeg;  mix  all  with  milk  and 
boil  2 hours. 

Steamed  Pudding — One  cupful  suet  chopped 
fine,  1 cupful  molasses,  1 cupful  currants  washed 
and  dried,  1 cupful  sour  milk,  1 teaspoonful 
soda,  a little  salt,  flour. 

Mix  well,  using  flour  enough  to  make  a stiff 
dough;  pour  into  a mold  and  steam  4 hours. 

Oxford  Dumplings — Two  oz.  grated  bread,  4 
oz.  currants,  4 oz.  suet  chopped  fine,  1 large 
spoonful  flour,  1 oz.  pounded  sugar,  3 eggs, 
grated  lemon  peel  and  a little  spice. 

Mix  with  the  yolks  of  the  eggs  well  beaten 
and  a little  milk.  Divide  into  5 dumplings  )4 
inch  thick,  and  fry  a nice  brown  in  plenty  of 
lard.  Serve  with  white  sauce  and  sifted  sugar  on 
them. 

Fruit  Pudding — Crust:  One-fourth  oz.  suet 
to  6 oz.  flour;  pinch  of  salt,  and  water  enough  to 
make  a thick  paste;  fruit  and  sugar. 

Make  the  crust  of  suet,  flour,  salt  and  water; 
roll  it  out  thin  before  putting  into  a buttered 
basin,  then  add  the  fruit  mixed  with  the  sugar, 
except  in  the  case  of  apples,  which  are  some- 
times hardened  by  boiling  with  sugar;  put  on  a 
lid  of  paste,  and  boil  the  pudding  1)4  hours. 
Care  should  be  taken  to  roll  the  crust  thin,  in 
order  to  get  as  much  fruit  as  possible  into  the 
pudding.  It  is  a good  plan  to  stew  a little  fruit, 
and  serve  it  with  the  pudding,  as  it  should  be 
given  to  children  in  large  proportion  to  the  crust. 

Strawberry  Saracen — Toast  very  thin  slices 
of  stale  bread  and  line  the  bottom  and  sides  of 
a China  dish  with  them,  after  buttering  gener- 
ously. Trim  the  bread  to  fit  the  dish  neatly. 
Fill  the  space  with  strawberries  packed  and 
heaped  as  full  as  the  dish  will  hold;  sift  plenty 


of  sugar  all  through  and  over  them,  and  set  the 
dish  in  a moderate  oven  for  about  half  an  hour. 
It  will  be  found  that  the  berries  melt  a great 
deal,  so  they  must  be  plentiful.  Serve  very  cold 
with  rich,  thick  cream.  This  is  one  of  the  most 
delicious  desserts  imaginable,  notwithstanding 
that  there  are  people  who  consider  it  almost  a 
crime  to  cook  strawberries  in  any  way. 

Mince  Pies — The  sooner  the  Christmas  mince 
meat  is  prepared  and  set  away  to  ripen  so  much 
better  will  the  pies  made  of  it  be.  Take  3 lbs. 
lean  beef  from  the  round  and  boil  it  in  enough 
water  to  cover  it.  When  very  tender,  set  it  away 
till  cold,  and  then  chop  very  fine,  carefully  re- 
moving any  piece  of  gristle  or  fat.  Next  weigh 
out  5 lbs.  Greening  apples;  after  peeling  and 
coring  them,  chop  fine  and  add  to  the  meat. 
Chop  fine  1 lb.  kidney  suet  and  2 lbs.  seeded 
raisins  and  add  to  the  above  with  2 lbs.  clean 
currants,  % lb.  citrons,  finely  6hredded,  and  4 
oz.  each  of  candied  orange  and  lemon  peel  (or 
the  grated  rind  of  2 oranges  and  2 lemons),  and 
the  pulp  of  2 oranges  and  2 lemons  chopped  and 
freed  from  seeds  and  tough  bits.  To  these  in- 
gredients add  enough  sugar  to  sweeten  to  taste, 
also  2 even  tablespoonfuls  cinnamon,  1 table- 
spoonful mace,  1 tablespoonful  alspice  and  1 
tablespoonful  cloves,  together  with  a grated  nut- 
meg and  a good  teaspoonful  salt.  Now  add 
enough  sweet  cider  to  secure  the  right  consist- 
ency— 3 pints  or  two  quarts.  Any  fruit  juice  is 
an  improvement,  especially  the  juice  from  spiced 
pears  or  peaches.  Some  liberally  disposed  house- 
wives contribute  a jar  of  preserved  strawberries, 
or  raspberries,  or  cherries,  to  their  pot  of  mince, 
which  is  a rare  improvement.  When  all  has  been 
thoroughly  mixed,  place  the  stone  pot  contain- 
ing the  mince  meat  on  the  back  of  the  range  to 
warm  slowly  through,  gradually  moving  it  for- 
ward till  it  boils;  then  push  it  back  to  simmer 
for  a few  moments,  after  which  it  should  be  set 
away  to  cool.  Keep  in  a cool  place  till  wanted, 
and  in  making  the  pies  sprinkle  in  about  a 
dozen  seeded  raisins  to  each  one. 

Plum  Pudding — Two  lbs.  beef  suet,  1)4  lbs. 
bread  crumbs,  1)4  lbs.  flour,  2 lbs.  raisins,  2)4  lbs. 
currants,  )4  lb.  mixed  peel,  1)4  lbs.  foots  sugar, 
14  eggs,  a little  nutmeg,  ginger,  allspice  (pow- 
dered), a large  pinch  of  salt,  )4  pint  milk. 

Chop  the  suet  as  finely  as  possible,  and  any 
stale  piece  of  bread  can  be  used  for  grating, 
allowing  the  above  quantity;  mix  with  the  suet 
and  flour.  Stone  the  raisins,  and  have  the  cur- 
rants perfectly  washed  and  dried,  the  peel  cut 
into  thin  slices  and  added  to  the  suet,  bread  and 
flour,  mixing  well  for  some  minutes;  then  add 
the  sugar  and  continue  working  with  the  hands 
for  5 minutes.  Put  the  eggs  into  a bowl  (break- 
ing each  into  a cup  first  to  ascertain  that  it  is 
fresh  and  to  remove  the  speck),  add  to  them 
grated  nutmeg,  powdered  ginger  and  powdered 
allspice,  according  to  taste,  and  a large  pinch  of 
salt;  then  stir  in  )4  pint  milk;  beat  all  up  to- 
gether, and  pour  it  gradually  into  another  bowl, 
working  the  whole  mixture  with  the  hand  for 
some  time.  If  the  mixture  be  too  stiff,  add 
more  milk,  and  continue  to  work  it  with  a 


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281 


wooden  spoon  for  at  least  34  hour.  Scald  2 pud- 
ding cloths,  spread  each  in  a bowl  and  dredge 
them  well  with  flour.  Divide  the  composition  in 
2 equal  parts,  put  each  in  its  cloth  and  tie  it  up 
tightly.  To  boil  the  pudding,  place  2 inverted 
plates  in  saucepans  filled  with  water,  and  when 
the  water  boils  fast  put  each  pudding  into  its 
saucepan.  Let  them  boil  6 hours,  keeping  the 
saucepan  full  by  adding  more  water  as  it  is  re- 
quired, and  taking  care  that  it  never  ceases 
boiling.  Then  take  the  puddings  out  and  hang 
them  up  till  the  next  day,  when  the  cloth  of  each 
pudding  should  be  tightened  and  tied  afresh, 
and  3 hours’  boiling,  as  in  the  first  instance,  will 
make  them  ready  for  table. 

Baked  Custard — Five  eggs,  5 tablespoonfuls 
sugar,  1 quart  milk,  2 teaspoonfuls  almond  or 
other  flavoring  extract.  Beat  the  whites  and 
yolks  of  the  eggs  separately,  to  the  yolks  add 
the  sugar,  then,  a little  at  a time,  the  milk, 
next  the  flavoring,  and  lastly  the  whites  of  the 
eggs,  stir  well  together  and  bake  in  thick  cups 
set  in  a pan  of  water  in  rather  quick  oven  until 
firm — this  usually  takes  about  30  minutes. 

A Teetotaler’s  Christmas  Pudding  — Pick 
and  stone  2 lbs.  good  Valentias;  pick,  wash  and 
dry  1 lb.  currants;  chop  2 lbs.  beef  suet;  have 
ready  34  lb*  brown  sugar,  6 oz.  candied  peel,  cut 
thin,  234  lbs.  flour,  6 eggs,  a quart  or  more  of 
milk,  1 oz.  mixed  spice,  and  a tablespoonful  salt. 

Put  the  flour  into  a large  pan,  add  the  plums, 
currants,  suet,  sugar,  peel,  spice  and  salt,  and 
mix  them  well  together  while  dry.  Beat  the  eggs 
well  in  a large  basin,  and  add  a portion  of  the 
milk,  stirring  it  at  the  same  time.  Make  a well 
in  the  middle  of  the  flour  and  pour  in  the  milk 
and  eggs.  Keep  stirring  till  all  the  ingredients 
are  thoroughly  mixed.  Add  more  milk,  if  neces- 
sary, and  stir  up  again;  the  batter  should  be 
rather  stiff.  Have  a good  stout  cloth  ready; 
wet  and  flour  it  well,  lay  it  over  a pan,  pour  in 
the  batter,  and  tie  it  firmly  up.  When  the  water 
in  the  copper  or  large  kettle  boils , put  the  pud- 
ding in  and  let  it  boil  gently  for  5 or  6 hours. 
Turn  it  carefully  out  of  the  cloth.  Serve  with 
or  without  sauce. 

Dutch  Boiled  Pudding— Mix  well  together  1 
cupful  suet,  1 cupful  milk,  1 cupful  molasses,  1 
tablespoonful  ginger,  1 teaspoonful  ground 
cloves,  34  nutmeg;  add  flour  to  make  a stiff  bat- 
ter, and  1 teaspoonful  baking-powder,  and  last 
of  all  mix  in  the  batter  134  cupfuls  of  any  kind  of 
fruit  well  floured.  Wet  a cloth-bag — an  old  nap- 
kin makes  a good  bag — and  sprinkle  conscien- 
tiously with  flour;  then  pour  in  the  batter  and 
tie  up  the  neck  of  the  bag  very  tightly,  leaving 
a generous  room  for  the  pudding  to  swell,  for  it 
is  as  expansive  as  gossip.  Have  a kettle  of  boil- 
ing water  and  dump  in  the  bag.  You  must  turn 
the  bag  every  10  minutes  for  the  first  hour,  then 
boil  it  for  two  hours  longer,  and  if  you  have  not 
let  the  supply  of  water  run  too  low,  or  forgot  to 
turn  it,  or  scalded  yourself  in  the  manipulations 
and  thus  left  too  much  of  the  pudding  above 
water  in  your  haste,  or  pricked  the  bag  with 
your  turning  fork,  or  done  anything  else  ruinous, 


you  will  have  a pudding  not  nearly  so  indigesti- 
ble as  you  might  suppose. 

Puff  Puddings  — One  pint  flour,  2 teaspoon- 
fuls baking-powder  and  a teaspoonful  salt,  enough 
milk  to  make  a soft  batter,  and  1 pint  of  any 
kind  of  ripe  berries.  Make  your  batter,  grease 
cups  thoroughly,  and  into  each  one  put  a table- 
spoonful of  the  batter  and  one  of  the  berries, 
covering  them  with  more  batter.  Set  the  cups 
in  a steamer  and  steam  20  minutes.  Make  the 
sauce  as  follows:  Mix  1 cup  sugar  and  34  cup 

butter;  to  this  add  2 eggs;  beat  well  and  add  1 
cup  milk  and  one  of  the  berries.  Set  inside  of  a 
vessel  of  boiling  water  until  ready  to  use,  stirring 
often. 

Roly  Poly  Jam  Pudding  — Suet  crust  and  10 
oz.  of  any  kind  of  jam. 

Having  made  a nice  suet  crust,  roll  to  the 
thickness  of  about  34  inch.  Place  the  jam  in 
the  center  and  spread  equally  over  the  paste, 
allowing  a margin  of  about  34  inch  for  the  pud- 
ding to  join.  Roll  up  lightly,  join  the  ends 
securely,  place  upon  a floured  cloth,  and  secure 
with  tape,  allowing  a little  for  the  pudding  to 
swell.  Plunge  into  boiling  water  and  boil  2 hours. 

Red  Currant  Pudding— Some  red  currants 
and  raspberries,  sugar,  slices  of  bread. 

Stew  the  red  currants  and  raspberries  with 
sugar  till  thoroughly  done,  pour  off  all  the  juice, 
and  put  the  fruit  while  hot  into  a pudding  basin 
lined  with  bread  made  to  fit  exactly;  fill  the  basin 
up  with  fruit,  and  cover  it  with  a slice  of  bread 
made  to  fit  exactly;  let  it  stand  till  quite  cold 
with  a plate  on  it.  Boil  up  the  juice  which  was 
poured  off  with  a little  more  sugar,  and  let  that 
get  cold.  When  served  the  pudding  must  be 
turned  out  on  a dish  and  the  juice  poured  all 
over  it  so  as  to  color  the  bread  thoroughly.  It 
can  be  served  with  custard  or  cream. 

Raspberry  Pudding— One  pint  bread-crumbs, 
1 quart  milk,  2 cupfuls  sugar,  1 lemon,  butter,  a 
cupful  of  preserved  raspberries,  4 eggs. 

Mix  the  bread-crumbs,  milk,  2 cupfuls  sugar, 
the  peel  of  the  lemon  grated,  the  yolks  of  the 
eggs,  and  a small  piece  of  butter,  and  bake. 
When  done  spread  over  the  top  a cupful  of  pre- 
served raspberries;  put  over  that  a meringue 
made  with  the  whites  of  the  eggs,  a cupful  of 
sugar  and  the  juice  of  the  lemon.  Return  it  to 
the  oven  to  color;  let  it  partly  cool  and  serve  it 
with  rich  cream. 

.Sweet  Potato  Pudding  — Two  cups  mashed 
sweet  potato  (the  potato  must  first  be  boiled), 
a cup  of  sugar,  a small  cup  of  butter,  3 eggs,  34 
teaspoonful  soda  dissolved  in  a little  hot  water, 
a teaspoonful  lemon  extract,  and  34  teaspoonful 
grated  nutmeg. 

Beat  the  eggs  until  they  are  very  light,  rub  the 
butter  and  sugar  to  a cream,  and  mix  all  with 
the  potato;  cover  a deep  plate  or  shallow  pud- 
ding dish  with  a thick  crust;  then  put  in  the 
mixture  and  bake  slowly  for  % of  an  hour. 

Rice  and  Raisin  Pudding  — Five  eggs,  1 cup 
rice,  1 cup  sugar,  butter  the  size  of  an  egg,  2 
handfuls  of  raisins. 


282 


HOUSEKEEPING  AND  COOKERY 


Simmer  the  rice  in  a quart  of  milk  until  tender; 
remove  from  the  stove  to  cool.  Well  whisk  the 
yolks  of  the  eggs  and  add  to  the  rice,  also  the 
rest  of  the  milk,  sugar,  and  butter;  then  well 
beat  the  whites  of  the  eggs,  stone  the  raisins,  and 
add  to  the  other  ingredients.  Grate  nutmeg  on 
the  top  and  bake  1 hour. 

Raspberry  Bavarian  Cream  — Cover  34  box 
gelatine  with  34  cupful  cold  water  and  let  soak 
34  hour;  set  over  boiling  water  and  stir  until 
dissolved;  add  6 tablespoonfuls  sugar  and  a pint 
of  raspberry  juice;  strain  into  a tin  pan.  Set  on 
ice  and  stir  until  thick;  add  a pint  of  whipped 
cream.  Mix  thoroughly,  pour  in  a mold,  and 
stand  aside  to  harden. 

Arrowroot  Blanc  Mange  — Moisten  2 des- 
sertspoonfuls of  best  arrowroot  with  water,  rub 
to  a smooth  paste  and  throw  it  into  1 cupful  of 
boiling  milk;  stir  steadily  and  boil  until  it 
thickens.  Serve  cold,  sweetened  and  flavored 
to  taste. 

Baked  Lemon  Pudding  — Three  oz.  crumbs, 
3 oz.  sugar,  3 oz.  butter,  the  grated  rind  and  juice 
of  a lemon,  % pint  milk,  3 eggs,  some  good  paste. 

Mix  the  dry  ingredients,  pour  over  them  the 
milk,  made  hot.  When  cold,  add  the  eggs  and 
lemon  juice.  Line  a greased  dish  with  thin  paste, 
putting  a double  strip  round  the  edge;  pour  the 
mixture  into  it,  and  bake  in  a moderate  oven. 

Rice  and  Apple  Pudding  — A cupful  of  rice, 
6 apples,  a little  chopped  lemon  peel,  2 cloves, 
sugar. 

Boil  the  rice  for  10  minutes;  drain  it  through 
a hair  sieve  until  quite  dry.  Put  a cloth  into  a 
pudding  basin  and  lay  the  rice  round  it  like  a 
crust.  Cut  the  apples  into  quarters,  and  lay  them 
in  the  middle  of  the  rice  with  a little  chopped 
lemon  peel,  cloves  and  some  sugar.  Cover  the 
fruit  with  rice,  tie  up  tight,  and  boil  for  an  hour. 
Serve  with  melted  butter,  sweetened  and  poured 
over  it. 

Cream  Tapioca  Pudding  — Three  tablespoon- 
fuls tapioca,  4 eggs,  3 tablespoonfuls  sugar,  3 
tablespoonfuls  prepared  cocoanut,  1 quart  milk. 

Soak  the  tapioca  in  water  over  night,  put  it  in 
the  milk  and  boil  % of  an  hour.  Beat  the  yolks 
of  the  eggs  into  a cup  of  sugar,  add  the  cocoa- 
nut,  stir  in  and  boil  10  minutes  longer;  pour  into 
a pudding  dish;  beat  the  whites  of  the  eggs  to  a 
stiff  froth,  stir  in  3 tablespoonfuls  of  sugar;  put 
this  over  the  top  and  sprinkle  with  cocoanut,  and 
brown  6 minutes. 

French  Tapioca  — Two  oz.  fine  tapioca,  34 
pint  milk,  1 well-beaten  egg,  sugar  and  flavoring. 

Take  the  tapioca  de  la  couronne,  and  boil  it  in 
34  pint  water  until  it  begins  to  melt,  then  add 
the  milk  by  degrees,  and  boil  until  the  tapioca 
becomes  very  thick;  add  the  egg,  sugar  and 
flavoring  to  taste,  and  bake  gently  for  % of 
an  hour.  This  preparation  of  tapioca  is  superior 
to  any  other,  is  nourishing,  and  suitable  for  del- 
icate children. 

Velvet  Pudding  — Five  eggs,  134  cupfuls 
sugar,  4 tablespoonfuls  corn  starch,  3 pints  milk. 

Dissolve  the  corn  starch  in  a little  cold  milk, 


and  add  1 cupful  of  sugar  and  the  yolks  of  the 
eggs  beaten.  Boil  3 pints  of  milk  and  add  the 
other  ingredients  while  boiling;  remove  from 
the  fire  when  it  becomes  quite  thick;  flavor  with 
vanilla  and  pour  into  a baking-dish;  beat  the 
whites  of  the  eggs  to  a stiff  froth,  add  34  CUP 
sugar,  turn  over  the  pudding,  and  place  it  in  the 
oven  and  let  brown  slightly. 

Sauce  for  Velvet  Pudding  — Yolks  of  2 eggs, 

1 cupful  sugar,  1 tablespoonful  butter,  1 cup  milk. 

Well  beat  the  yolks,  sugar  and  butter;  add  to 

the  milk  (boiling),  and  set  on  the  stove  till  it 
comes  to  boiling  heat;  flavor  with  vanilla. 

Florentine  Pudding  — 1 quart  milk,  3 table- 
spoonfuls corn  starch  dissolved  in  a little  cold 
milk,  3 eggs,  34  teacupful  sugar;  flavoring,  lemon 
or  vanilla,  or,  according  to  taste,  white  sugar. 

Put  the  milk  in  a saucepan  and  allow  it  to  boil. 
Add  to  the  corn  starch  (mixed  in  the  milk)  the 
yolks  of  the  3 eggs  beaten,  the  sugar  and  flavor- 
ing; stir  in  the  scalding  milk,  continue  stirring 
until  the  mixture  is  of  the  consistency  of  cus- 
tard. Pour  into  baking-tin;  beat  the  whites  of 
the  eggs  in  a teacup  of  pulverized  sugar  and 
when  the  pudding  is  cooked  spread  on  the  top; 
place  in  the  oven  to  brown.  Can  be  eaten  with 
cream,  but  is  very  nice  without. 

Sweet  Macaroni  — One-quarter  lb.  best  mac- 
aroni, 2 quarts  water,  a pinch  of  salt,  1 teacup- 
ful milk,  34  lb.  white  sugar,  flavoring. 

Break  up  the  macaroni  into  small  lengths,  and 
boil  in  the  water  (adding  the  salt)  until  perfectly 
tender;  drain  away  the  water,  add  to  the  maca- 
roni, in  a stewpan,  the  milk  and  sugar,  and  keep 
shaking  over  the  fire  until  the  milk  is  absorbed. 
Add  any  flavoring  and  serve  with  or  without 
stewed  fruit. 

Gingerbread  Pudding— One-quarter  lb.  suet, 

2 oz.  ground  ginger,  34  lb.  sugar,  2 tablespoonfuls 
molasses,  1 teaspoonful  baking-powder,  1 lb. 
flour,  about  34  pint  milk. 

Mix  the  dry  ingredients,  dissolve  the  molasses 
in  the  milk,  beat  all  well  together,  and  boil  in  a 
well-floured  cloth  for  3 hours. 

Oatmeal  Pudding  — Two  oz.  fine  Scotch  oat- 
meal, 34  pmt  c°ld  milk,  1 pint  boiling  milk,  sugar 
to  taste,  2 oz.  bread  crumbs,  1 oz.  shred  suet,  1 
or  2 beaten  eggs,  lemon  flavoring  or  grated  nut- 
meg. 

Mix  with  the  oatmeal,  first,  the  cold  milk,  and 
then  add  the  boiling  milk;  sweeten  and  stir  over 
the  fire  for  10  minutes,  then  add  the  bread 
crumbs;  stir  until  the  mixture  is  stiff,  then  add 
the  suet  and  eggs;  add  flavoring.  Put  the  pud- 
ding in  a buttered  dish  and  bake  slowly  for  an 
hour. 

Apple  Snow  balls  — One-half  lb.  rice,  5 or  6 
large  apples,  a little  butter  and  sugar. 

Wash  the  rice,  put  it  into  plenty  of  water,  and 
boil  quickly  for  10  minutes,  drain  it  and  let  it 
cool.  Pare  the  apples,  take  out  the  core  with  a 
vegetable  cutter,  and  fill  the  hole  with  a small 
piece  of  butter  and  some  sugar.  Enclose  each 
apple  in  rice,  tie  in  separate  cloths,  and  boil  for 
1 hour.  Serve  with  sweet  sauce. 


HOUSEKEEPING  AND  COOKERY 


283 


Sunday  Pudding  — One-quarter  lb.  bread- 
crumbs, 24  pint  milk,  sugar  and  flavoring  to 
taste,  2 eggs,  strawberry  jam. 

Boil  the  bread-crumbs  in  the  milk,  sweeten  and 
flavor,  and  when  the  bread  is  thick  stir  in  the  yolks 
of  the  eggs.  Put  the  pudding  into  a buttered  tart 
dish,  bake  slowly  for  % of  an  hour.  Then  spread 
over  the  top  a layer  of  strawberry  jam,  and  on 
this  the  whites  of  the  eggs  beaten  with  a teaspoon- 
ful of  sifted  sugar  to  a strong  froth.  Dip  a knife 
in  boiling  water,  and  with  it  smooth  over  the 
whites;  put  the  pudding  again  into  a moderate 
oven  until  the  top  is  a light  golden  brown.  Serve 
immediately. 

Yorkshire  Pudding  — One  egg,  a pinch  of 
salt,  milk,  4 tablespoonfuls  flour. 

Beat  the  egg  and  salt  with  a fork  for  a few  min- 
utes. Add  to  this  4 tablespoonfuls  of  milk  and 
the  flour;  beat  (with  a spoon)  very  well,  while  in 
a batter,  for  10  minutes.  Then  add  the  milk  till 
it  attains  almost  the  consistency  of  cream.  Take 
care  to  have  the  dripping  hot  in  the  pudding  tin. 
Pour  the  batter  into  the  tin  to  the  thickness  of 
about  a quarter  of  an  inch,  then  bake  under  the 
roasting  joint.  The  above  will  make  a pudding 
of  moderate  size,  perhaps  one  dozen  squares. 
The  great  secret  of  a pudding  being  light  is  to 
mix  it  2 hours  before  cooking  it. 

Malvern  Pudding — Some  thin  slices  of  dry 
bread,  fresh  fruit,  sugar,  custard. 

Line  a basin  with  the  slices  of  bread.  Boil 
some  fresh,  juicy  fruit  with  sugar,  in  the  propor- 
tion of  24  lb.  to  1 lb.  of  fruit.  Pour  into  the 
lined  basin,  and  cover  with  slices  of  bread.  Put 
a saucer  on  the  top  with  a heavy  weight  on  it. 
Turn  out  next  day  and  pour  custard  round  it. 

Orange  Custard  — The  juice  of  12  oranges, 
the  yolks  of  12  eggs,  1 pint  of  cream,  sugar  to 
taste. 

Sweeten  the  juice,  and  stir  it  over  a slow  fire 
until  the  sugar  dissolves,  taking  off  the  scum  as  it 
rises.  When  nearly  cold  stir  in  the  yolks,  well 
beaten,  and  the  cream.  Stir  again  over  the  fire 
until  it  thickens.  Be  careful  not  to  boil  it,  or  it 
will  curdle. 

Apple  Solid  — Take  3 lbs.  sliced  apples,  1% 
lbs.  lump  sugar,  the  juice  and  grated  rind  of  2 
lemons. 

Dip  the  lumps  of  sugar  in  water,  and  boil  with 
the  apples  and  lemon  until  stiff.  Put  into  a 
mould,  and,  when  cold,  turn  out.  May  be  served 
with  custard  poured  round. 

Apple  Snow  — Take  4 apples,  3 dessert- 
spoonfuls of  sugar,  the  grated  rind  of  a lemon, 
the  whites  of  3 eggs. 

Peel,  core  and  stew  the  apples,  mix  with  them 
the  sugar  and  lemon  rind.  Beat  the  whites  of 
eggs  to  a stiff  froth,  mix  with  the  apples,  and 
beat  the  whole  until  quite  white.  Pile  on  a glass 
dish. 

Preserve  Sandwiches  — One-half  lb.  sifted 
sugar,  24  lh.  butter,  2 eggs,  2 oz.  ground  rice; 
work  them  well  together,  then  add  7 oz.  flour. 

Spread  half  this  mixture  upon  buttered  paper 
in  a shallow  tin,  then  a layer  of  preserve,  and 
cover  with  the  other  half  of  the  paste.  Bake 


in  a quick  oven,  and  when  cold  and  ready  for 
use  cut  it  into  pieces  like  sandwiches,  and  sprinkle 
sugar  over. 

Graham  Pudding  — Two  cups  Graham  flour, 
2 eggs,  1 quart  milk,  butter  the  size  of  an  egg, 
salt  to  taste. 

Put  a pint  of  milk  into  a buttered  st.ewpan,  and 
allow  to  heat  slowly.  Mix  the  rest  of  the  milk  in 
the  flour,  and  beat  lightly  with  the  butter,  eggs 
and  salt.  Then  pour  the  hot  milk  upon  it,  mix 
well,  return  to  the  fire  surrounded  by  boiling 
water,  and  stir  constantly  for  24  hour;  grate 
nutmeg  upon  it.  Serve  in  uncovered  dish,  and 
eat  with  butter  and  sugar. 

Cottage  Pie  — Two  lbs.  potatoes,  scraps  of 
cold  meat,  1 onion,  124  oz*  butter,  pepper  and 
salt  to  taste,  24  glass  milk. 

Boil  and  mash  potatoes  (or,  if  there  are  any 
cold  ones  at  hand,  they  will  do  as  well);  put  the 
milk  and  butter  on  the  fire  to  boil,  and  when 
boiling  pour  upon  the  mashed  potatoes  and 
mix  to  a paste;  place  the  meat  in  a pie  dish 
with  a little  fat  in  layers,  mince  the  onion  and 
sprinkle  each  layer  with  it,  also  pepper  and  salt; 
half  fill  the  dish  with  water  or  gravy  and  cover 
with  the  potatoes,  smoothing  neatly  and  markiug 
with  a fork  into  a pattern;  bake  24  hour. 

Boiled  Bread  Pudding  — One-half  lb.  bread- 
crumbs, 2 oz.  powdered  loaf  sugar,  1 pint  milk, 

2 oz.  currants,  1 oz.  candied  peel  cut  very  small, 

3 eggs. 

Mix  the  crumbs  and  sugar;  make  the  milk  hot, 
and  pour  it  over  them.  When  nearly  cold  add 
the  other  ingredients,  and  boil  in  a mould  for  2 
hours,  or  steam  3 hours.  Serve  with  lemon  sauce. 

Eel  Pie  — Eels,  salt,  pepper  and  nutmeg,  puff 
paste,  1 onion,  a few  cloves,  a little  stock,  1 egg, 
butter,  flour  and  lemon  juice. 

Skin  and  wash  some  eels,  remove  the  heads 
and  tails;  cut  up  the  fish  into  pieces  about  three 
inches  long,  season  them  with  salt,  pepper  and 
nutmeg.  Border  a pie  dish  with  puff  paste,  put 
in  the  eels  with  a chopped  onion,  and  a few  cloves; 
add  a little  clear  stock;  cover  with  puff  paste, 
brush  over  the  crust  with  the  yolk  of  an  egg, 
and  bake.  Make  a sauce  with  the  trimmings  of 
the  eels,  some  white  stock  seasoned  with  salt  and 
pepper;  thicken  it  with  butter  and  flour,  add  some 
lemon  juice,  strain,  and  pour  it  quite  hot  through 
a funnel  into  the  pie. 

Pigeon  Pie — Pigeons,  pepper  and  salt,  a piece 
of  butter,  a bunch  of  parsley,  a beefsteak,  2 hard- 
boiled  eggs,  1 cup  water,  a few  pieces  of  ham, 
crust. 

Rub  the  pigeons  with  pepper  and  salt,  inside 
and  out;  in  the  former  put  a piece  of  butter,  and, 
if  approved,  some  parsley  chopped  with  the 
livers,  and  a little  of  the  seasoning;  lay  the 
steak  at  the  bottom  of  the  dish,  and  the  birds 
on  it;  between  every  two  a hard  egg.  Put  the 
water  in  the  dish,  and  if  you  have  any  ham  in 
the  house,  lay  a piece  on  each  pigeon;  it  is  a 
great  improvement  to  the  flavor.  Observe,  when 
the  ham  is  cut  for  gravy  or  pies,  to  take  the  under 
part  rather  than  the  prime.  Season  the  gizzards, 
and  the  two  joints  of  the  wings,  and  put  them  in 


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the  center  of  the  pie,  and  over  them,  in  a hole 
made  in  the  crust,  three  feet  nicely  cleaned,  to 
show  what  pie  it  is. 

Chicken  Pie  — Two  young  fowls;  seasoning: 
white  pepper,  salt,  a little  mace  and  nutmeg,  all 
of  the  finest  powder,  and  cayenne.  Some  fresh 
ham  cut  in  slices,  or  gammon  of  bacon,  some 
forcemeat  balls,  and  hard  eggs.  Gravy  from 
knuckle  of  veal  or  a piece  of  scrag,  shank  boDe 
of  mutton,  herbs,  onion,  mace,  and  white 
pepper. 

Cut  up  the  fowls;  add  the  seasoning.  Put  the 
chicken,  slices  of  ham,  or  gammon  of  bacon, 
forcemeat  balls  and  hard  eggs  by  turn  in  layers. 
If  it  be  baked  in  a dish  put  a little  water,  but 
none  if  in  a raised  crust.  By  the  time  it  returns 
from  the  oven  have  ready  a gravy  made  of  the 
veal  or  scrag,  shank  bones  of  mutton  and  season- 
ing. If  to  be  eaten  hot  you  may  add  truffles, 
morels,  mushrooms,  etc.,  but  not  if  to  be  eaten 
cold.  If  it  is  made  in  a dish  put  as  much  gravy 
as  will  fill  it;  but  in  raised  crust  the  gravy  must 
be  nicely  strained,  and  then  put  in  cold  as  jelly. 
To  make  the  jelly  clear,  you  may  give  it  a boil 
with  the  whites  of  two  eggs,  after  taking  away 
the  meat,  and  then  run  it  through  a fine  lawn 
sieve. 

Giblet  Pie  — Some  goose  or  duck  giblets, 
water,  onion,  black  pepper,  a bunch  of  sweet 
herbs,  a large  teacupful  of  cream,  sliced  potatoes, 
plain  crust,  salt. 

Line  the  edge  of  a pie  dish  with  a plain  crust. 
Sfcew  the  giblets  in  a small  quantity  of  water 
with  the  seasoning  till  nearly  done.  Let  them 
grow  cold,  and,  if  not  enough  to  fill  the  dish,  lay 
a beef,  veal  or  two  or  three  mutton  steaks  at  the 
bottom.  Add  the  giblets  that  the  liquor  was 
boiled  in.  Lay  slices  of  cold  potatoes  on  the 
top  and  cover  with  the  crust;  bake  for  1)4  hours 
in  a brisk  oven. 

Lemon  Pie  (1)  — Crust,  1 lemon,  1)4  °nps 
white  sugar,  1 cup  water,  a piece  of  butter  the 
size  of  an  egg,  1 tablespoonful  flour,  1 egg. 

Make  your  crust  as  usual;  cover  your  pie-tins 
(I  use  my  jelly-cake  tins)  and  bake  exactly  as  for 
tart  crusts.  If  you  make  more  than  you  need, 
never  mind,  they  will  keep.  While  they  are 
baking,  if  they  rise  in  the  center,  take  a fork  and 
open  the  crust  to  let  the  air  out.  Now  make  the 
filling  as  follows:  For  one  pie  take  a nice  lemon 
and  grate  off  the  outside,  taking  care  to  get  only 
the  yellow;  the  white  is  bitter.  Squeeze  out  all 
the  juice;  add  white  sugar,  water  and  butter. 
Put  in  a basin  on  the  stove.  When  it  boils  stir 
in  the  flour,  and  the  yolk  of  one  egg,  beaten 
smooth  with  a little  water.  When  it  boils  thick 
take  off  the  stove  and  let  it  cool.  Fill  your  pie 
crust  with  this.  Beat  the  white  of  an  egg  stiff, 
add  a heaping  tablespoonful  of  sugar;  pour  over 
the  top  of  the  pie.  Brown  carefully  in  the  oven. 

Lemon  Pie  (2)  — One  cup  sugar,  1 table- 
spoonful butter,  1 egg,  1 lemon,  juice  and  rind, 
1 teacupful  boiling  water  and  1 tablespoonful 
corn-starch. 

Dissolve  the  corn-starch  in  a little  cold  water, 
then  stir  it  into  the  boiling  water;  cream  the 


butter  and  sugar,  then  pour  over  them  the  hot 
mixture;  cool,  add  the  lemon  juice,  rind  and 
beaten  egg;  bake  with  or  without  upper  crust. 

Peach  Pie — Puff  or  short  crust,  peaches, 
sugar. 

Line  a dish  with  a nice  crust,  skin  the  peaches, 
remove  the  stones,  and  put  the  fruit  into  the 
dish,  with  a little  sugar  and  water.  Cover  with 
crust  and  bake  a golden  brown. 

Rhubarb  Pie  — Rhubarb,  a little  lemon  peel, 
sugar,  water,  short  crust. 

Use  a deep  pie  dish,  wipe  the  stalks  with  a 
clean,  damp  cloth,  cut  into  pieces  about  an  inch 
in  length,  mince  the  lemon  peel,  line  the  edge  of 
the  dish  with  the  crust,  then  fill  the  dish  with 
rhubarb,  sugar  and  lemon,  adding  a cup  of 
water.  Cover  with  crust,  making  a hole  in  the 
middle.  Bake  about  % of  an  hour. 

Gooseberry  Pie  — Top  and  tail  the  berries, 
line  the  edge  of  a deep  dish  with  short  crust. 
Put  the  berries  into  it  with  at  least  6 ounces  of 
moist  sugar  and  a little  water.  Cover  with  upper 
crust  and  bake  from  )4  to  % of  an  hour. 

Damson  Pie  — Damsons,  3^  lb.  moist  sugar, 
crust. 

Line  the  edge  of  a deep  dish  with  crust,  place 
a small  cup  in  the  middle,  fill  the  dish  with  the 
fruit,  sprinkling  the  sugar  over;  cover  with  crust 
and  bake  about  % of  an  hour.  If  puff  paste  is 
used,  just  before  it  is  done  remove  from  the  oven 
and  brush  over  with  the  white  of  an  egg,  beaten 
to  a froth.  Sift  a little  white  sugar  over  and 
return  to  the  oven  till  finished. 

Cocoanut  Pie  — One  cup  grated  cocoanut,  34 
pint  milk,  2 crackers,  8 eggs,  butter,  salt,  rind  of 
34  lemon,  sugar  if  desired,  puff  crust. 

Make  a nice  puff  crust,  line  a dish  and  bake; 
when  done,  set  aside  to  cool;  soak  the  cocoanut 
in  the  milk,  pound  the  crackers  well,  whisk  the 
eggs,  and  grate  the  rind  of  the  half  lemon.  Mix 
all  together,  adding  a little  salt,  sugar  and 
butter.  When  well  mixed  place  in  the  pie  dish, 
and  put  in  the  oven  to  slightly  brown. 

Pumpkin  Pie  (1) — One  pint  well-stewed  and 
strained  pumpkin,  1 quart  scalding  hot  rich  milk, 
1)4  cups  sugar,  4 eggs,  1 teaspoonful  salt,  1 
tablespoonful  ginger  and  1 of  ground  cinnamon. 

Bake  in  pie- plate  lined  with  good  paste;  do 
not  let  mixture  stand  after  it  is  put  together,  but 
bake  at  once. 

Pumpkin  Pie  (2) — One  quart  stewed  pump- 
kin pressed  through  a sieve,  9 eggs,  whites  and 
yolks  beaten  separately,  2 quarts  milk,  1 tea- 
spoonful mace,  1 of  cinnamon  and  1 of  nutmeg, 
1)4  cups  sugar. 

Beat  all  together  and  bake  with  one  crust. 

Pumpkin  Pie  (8) — A pumpkin,  1 good  cupful 
molasses;  to  a whole  pumpkin  allow  3 pints  rich 
milk,  4 eggs,  some  salt,  a little  cinnamon,  brown 
sugar  to  taste,  crust. 

Prepare  the  pumpkin  by  cutting  into  small 
pieces;  stew  rapidly  until  it  is  soft  and  the  water 
is  stewed  out,  then  let  it  remain  on  the  stove  to 
simmer  all  day.  When  well  cooked,  add  the 
molasses,  and  cook  all  down  until  dry;  then  sift 


HOUSEKEEPING  AND  COOKERY 


285 


through  a colander;  it  will  nearly  all  go  through 
if  properly  cooked;  then  add  the  milk,  spices 
and  eggs.  Too  much  spice  destroys  the  flavor  of 
the  pumpkin.  Sweeten  to  taste,  then  bake  in  a 
crust  the  same  as  for  custard.  Let  it  cook  until 
of  a dark  brown  color.  This  is  a very  wholesome 
dish. 

French  Pancakes  — Five  eggs,  nearly  a pint 
of  cream,  1 oz.  butter. 

Beat  the  cream  till  it  is  stiff,  and  the  yolks  and 
whites  separately  and  add  to  the  cream,  and  beat 
the  mixture  for  5 minutes;  butter  the  pan  and 
fry  quickly;  sugar  and  roll,  and  place  on  a hot 
dish  in  the  oven.  Serve  very  hot. 

Rice  Pancakes  — One-half  lb.  rice,  1 pint 
cream,  8 eggs,  a little  salt  and  nutmeg,  34  lb.  but- 
ter, flour. 

Boil  the  rice  to  a jelly  in  a small  quantity  of 
water;  when  cold,  mix  it  with  the  cream,  well- 
whisk  the  eggs  and  add  also  with  a littlo  salt  and 
nutmeg.  Then  stir  in  the  butter,  just  warmed, 
and  add,  slowly  stirring  all  the  time,  as  much 
flour  as  will  make  the  batter  thick  enough.  Fry 
in  as  little  lard  as  possible. 

Irish  Pancakes  — Eight  eggs,  1 pint  cream, 
nutmeg  and  sugar  to  taste,  3 oz.  butter,  34  pint 
flour. 

Beat  8 yolks  and  4 whites  of  eggs,  strain  them 
into  the  cream,  put  in  grated  nutmeg  and  sugar 
to  taste;  set  3 oz.. fresh  butter  on  the  fire,  stir  it, 
and  as  it  warms  pour  it  to  the  cream,  which 
should  be  warm  when  the  eggs  are  put  to  it; 
then  mix  smooth  almost  34  pin^  flour.  Fry  the 
pancakes  very  thin,  the  first  with  a piece  of  but- 
ter, but  not  the  others.  Serve  several  on  one  an- 
other. 

Apple  Pie  — Puff  paste,  apples,  sugar  (brown 
will  do),  a small  quantity  of  finely  minced  lemon 
peel,  and  lemon  juice. 

Prepare  the  paste  (see  recipe  Puff  Paste), 
spread  a narrow  strip  round  the  edge  of  your 
baking-dish,  and  put  in  the  fruit,  which  you  have 
previously  peeled,  cored  and  cut  into  convenient 
slices.  Sweeten  according  to  taste  and  add  the 
flavoring;  cover  with  a pie  crust,  making  a small 
hole  in  the  middle,  and  place  in  the  oven  to  bake. 
When  nearly  done,  ice  the  crust  with  the  white  of 
an  egg  beaten  to  a froth  and  spread  lightly  over 
it.  Sprinkle  with  white  sugar  and  replace  in  the 
oven  until  done. 

Orange  and  Apple  Pie  — Puff  paste,  oranges, 
apples,  sugar. 

Cover  a tin  pie-plate  with  puff  pastry  and 
place  a layer  of  sliced  oranges,  with  the  pips  re- 
moved, on  it,  and  scatter  sugar  over  them ; then 
put  a layer  of  sliced  apples,  with  sugar,  and 
cover  with  slices  of  oranges  and  sugar.  Put  an 
upper  crust  of  nice  pastry  over  the  pie,  and  bake 
it  for  34  hour,  or  until  the  apples  are  perfectly 
soft.  Take  the  pie  from  the  tin  plate  while  it  is 
warm,  put  into  a china  plate  and  scatter  sugar 
over  the  top. 

To  Ice  or  Glaze  Pastry — The  whites  of  3 
eggs,  4 oz.  sugar. 

Place  the  whites  upon  a plate  (beaten  with  a 
knife  to  a stiff  froth);  just  before  the  pastry  is 


done,  remove  from  the  oven;  brush  with  the 
beaten  egg  and  sprinkle  the  white  sugar  upon  it. 
Return  to  the  oven  to  set. 

Glaze  — The  yolks  of  3 eggs,  a small  piece  of 
warm  butter,  white  sugar. 

Beat  the  yolks  and  butter  together,  and,  with  a 
pastry  brush,  brush  the  pastry  just  before  it  is 
finished  baking;  sift  white  sugar  upon  it  and  re- 
turn to  the  oven  to  dry. 

Light  Paste  for  Tarts— One  egg,  % lb.  flour, 
34  lb.  butter. 

Beat  the  white  of  an  egg  to  a strong  froth, 
then  mix  it  with  as  much  water  as  will  make  the 
flour  into  a very  stiff  paste;  roll  it  very  thin,  then 
lay  the  third  part  of  half  a pound  of  butter  upon 
it  in  little  pieces;  dredge  with  some  flour  left  out 
at  first  and  roll  up  tight.  Roll  it  out  again,  and 
put  the  same  proportion  of  butter,  and  so  pro- 
ceed till  all  be  worked  up. 

Strawberry  Tart  — One  lb.  sifted  flour,  yolks 
of  2 eggs,  1 gill  ice  water,  % lb.  fresh  butter,  1 
tablespoonful  sifted  sugar,  strawberries. 

Rub  the  butter  into  the  flour  and  sugar,  add 
the  yolks  of  eggs,  and  mix  well  with  a knife;  then 
add  just  enough  ice  water  to  make  a paste  that 
will  roll  out.  It  must  be  a firm  paste,  rather  dry. 
Be  careful  that  the  flour  is  dry  and  the  butter 
cold.  Roll  out  the  paste  about  one-third  of  an 
inch  thick;  line  with  it  a pie-dish  at  least  1 inch 
deep  with  straight  sides;  trim  the  edges  neatly, 
and  bake  the  empty  crust  in  a quick  oven  for  10 
to  12  minutes.  When  the  tart  is  to  be  served, 
fill  it  neatly  with  strawberries,  pour  some  of  the 
syrup  over  and  serve  with  a pitcher  of  cream. 
The  strawberries  should  not  be  allowed  to  stand 
long  in  the  crust,  or  its  crispness  will  be 
destroyed.  The  crust  should  be  firm,  brittle  and 
crisp,  not  flaky. 

Sponge  Cake — Three  cups  granulated  flour, 
7 eggs  beaten  separately,  1 cup  lukewarm  water, 

1 lemon,  juice  and  grated  rind,  3 cups  flour  and 

2 teaspoonfuls  baking-powder. 

Put  the  yolks  of  the  eggs  in  your  cake  bowl 
and  beat  them  very  light  with  a silver  fork;  then 
add  your  sugar  a little  at  a time,  beating 
thoroughly;  next  add  the  lemon,  then  alternately 
the  water  and  the  flour,  into  which  the  baking- 
powder  has  been  sifted;  lastly  add  the  whites  of 
the  eggs  beaten  very  stiff  and  merely  stirred  in 
lightly,  not  beaten.  Bake  in  a moderate  oven, 
and  do  not  move  the  pan  once  put  in. 

Puff  Paste  — One  lb.  flour,  % lb.  butter,  1 
egg,  with  water. 

Mix  the  flour  with  a lump  of  butter  the  size  of 
an  egg  to  a very  stiff  paste  with  cold  water; 
divide  the  butter  into  six  equal  parts,  roll  the 
paste  and  spread  on  one  part  of  the  butter, 
dredging  it  with  flour ; repeat  until  all  the  but- 
ter is  rolled  in. 

Short  Crust  — Half  lb.  flour,  3 oz.  butter,  2 
oz.  white  sugar,  a pinch  of  salt,  yolks  of  3 eggs. 

Rub  into  the  butter  the  flour  and  the  powdered 
loaf  sugar;  beat  up  the  yolks  of  the  eggs,  the 
salt,  and  enough  milk  or  water  to  make  the  flour 
into  a paste;  work  the  paste  lightly,  and  roll 


286 


HOUSEKEEPING  AND  COOKERY 


it  out  thin.  If  not  wanted  sweet,  the  sugar  may- 
be left  out. 

Suet  Crust  for  Meat  Puddings— Eight  oz. 
flour,  5 oz.  beef  suet,  a little  salt. 

Remove  all  skin  from  the  suet,  chop  finely, 
and  mix  with  the  flour,  adding  a little  salt  mix; 
well,  add  by  degrees  a little  cold  water  and 
make  into  a paste;  flour  the  paste  board  and 
place  the  paste  upon  it,  roll  out  to  the  thickness 
of  34  inch-  It  is  then  ready  for  use. 

Potato  Paste  — Pound  boiled  potatoes  very 
fine,  and  add,  while  warm,  a sufficiency  of  butter 
to  make  the  mash  hold  together,  or  you  may  mix 
it  with  an  egg;  then,  before  it  gets  cold,  flour  the 
board  pretty  well  to  prevent  it  from  sticking,  and 
roll  it  to  the  thickness  wanted.  If  it  has  become 
quite  cold  before  it  be  put  on  the  dish,  it  will  be 
apt  to  crack. 

Cocoanut  Potato  Pie — Three  eggs,  one  large 
potato,  24  CUP  cocoanut,  1 pint  milk,  1 table- 
spoonful butter,  sugar  to  taste,  and  a little  salt. 

Boil  and  mash  the  potato  and  add  the  sugar, 
butter  and  salt,  then  the  beaten  eggs,  and  lastly 
the  milk,  in  which  part  of  the  cocoanut  has  been 
soaked.  Reserve  the  white  of  an  egg  for  frost- 
ing; add  to  it  the  rest  of  the  cocoanut  and  spread 
a litte  red  sugar  over  the  top. 

Cream  Fritters  — Three  tablespoonfuls  po- 
tato flour,  1 pint  new  milk,  2 whole  eggs,  yolks 
of  4 eggs,  a pat  of  very  fresh  butter,  powdered 
white  sugar  to  taste,  a few  drops  essence  of 
almonds,  bread-crumbs. 

Make  a smooth  paste  with  the  flour  and  a 
part  of  the  milk;  then  gradually  add  the  remain- 
der of  the  milk,  the  eggs  and  yolks,  the  butter, 
white  sugar  to  taste,  and  essence  of  almonds. 
Put  the  mixture  into  a saucepan  on  the  fire,  stir- 
ring all  the  while  till  it  is  quite  thick.  Spread 
out  on  a slab  until  of  thickness  of  34  an  inch. 
When  quite  cold  cut  into  lozenges;  egg  and 
bread-crumb  them,  or  dip  in  the  butter;  fry  a 
nice  color  in  lard  and  serve  sprinkled  with  white 
sugar. 

Cheese  Fritters — About  a pint  of  water,  a 
piece  of  butter  the  size  of  an  egg,  the  least  piece 
of  cayenne,  plenty  of  black  pepper,  34  lb-  ground 
Parmesan  cheese,  yolks  of  2 or  3 eggs,  and  whites 
of  2 beaten  to  a froth,  salt,  flour. 

Put  the  water  into  a saucepan  with  the  butter, 
cayenne  and  black  pepper.  When  the  water  boils 
throw  gradually  into  it  sufficient  flour  to  form  a 
thick  paste;  then  take  it  off  the  fire  and  work 
into  it  the  Parmesan  cheese,  and  then  the  yolks 
and  whites  of  the  eggs.  Let  the  paste  rest  for  a 
couple  of  hours,  and  proceed  to  fry  by  dropping 
pieces  of  it  the  size  of  a walnut  into  plenty  of 
hot  lard.  Serve  sprinkled  with  very  fine  salt. 

Puffs  for  Dessert  — One  pint  milk  and  cream, 
the  whites  of  4 eggs  beaten  to  a stiff  froth,  1 heap- 
ing cup  sifted  flour,  1 scant  cup  powdered  sugar; 
add  a little  grated  lemon  peel  and  a little  salt. 

Beat  these  all  together  till  very  light,  bake  in 
gem  pans,  sift  pulverized  sugar  over  them  and 
eat  with  sauce  flavored  with  lemon. 


Plain  Puffs  — Yolks  of  6 eggs,  1 pint  sweet 
milk,  a large  pinch  of  salt,  whites  of  6 eggs, 
flour. 

Beat  the  yolks  of  the  eggs  till  very  light,  stir 
in  the  milk,  salt,  and  the  whites  beaten  to  a stiff 
froth,  and  flour  enough  to  make  a batter  about 
as  thick  as  a boiled  custard.  Bake  in  small  tins 
in  a quick  oven. 

Banana  Fritters — Sift  3 cups  flour  and  124 
teaspoonfuls  baking-powder;  to  this  add  the 
yolks  of  2 eggs,  a little  salt,  24  cup  sugar  and 
enough  milk  to  make  a moderate  batter;  whip 
the  whites  of  the  eggs  and  then  add  a tablespoon- 
ful of  melted  butter.  Slice  24  dozen  bananas 
and  stir  into  the  batter;  fry  at  once  in  plenty  of 
boiling  lard,  and  drain  on  coarse  brown  paper 
before  serving. 

Spanish  Puffs  — A teacupful  water,  a table- 
spoonful white  sugar,  a pinch  of  salt,  2 oz.  but- 
ter, flour,  yolks  of  4 eggs. 

Put  the  water  into  a saucepan  with  the  sugar, 
salt  and  butter;  while  it  is  boiling  add  sufficient 
flour  for  it  to  leave  the  saucepan;  stir  one  by  one 
the  yolks  of  the  four  eggs;  drop  in  a teaspoonful 
at  a time  into  boiling  lard;  fry  them  a light 
brown. 

Cream  Puffs  — One  pint  water,  24  lb.  butter, 
% lb.  sifted  flour,  10  eggs,  1 small  teaspoon  soda. 
Mock  cream:  1 cup  sugar,  4 eggs,  1 cup  flour,  1 
quart  milk,  flavoring. 

Boil  the  water,  rub  the  flour  with  the  butter; 
stir  into  the  water  while  boiling.  When  it  thick- 
ens like  starch  remove  from  the  fire.  When  cool 
stir  into  it  the  well-beaten  eggs  and  the  soda. 
Drop  the  mixture  onto  the  buttered  tins  with  a 
large  spoon.  Bake  till  a light  brown,  in  a quick 
oven.  When  done,  open  one  side  and  fill  with 
mock  cream  made  as  follows  in  the  above  pro- 
portions: Beat  eggs  to  a froth;  stir  in  the  sugar, 
then  flour;  stir  them  into  the  milk  while  boiling; 
stir  till  it  thickens,  then  remove  from  the  fire 
and  flavor  with  lemon  or  vanilla.  It  should  not 
be  put  into  the  puffs  until  cold. 

Orange  Puffs — Rind  and  juice  of  4 oranges, 
2 lbs.  sifted  sugar,  butter. 

Grate  the  rind  of  the  oranges,  add  the  sugar, 
pound  together  and  make  into  a stiff  paste  with 
the  butter  and  juice  of  the  fruit;  roll  it,  cut  into 
shapes  and  bake  in  a cool  oven.  Served  piled 
up  on  a dish  with  sifted  sugar  over. 

Orange  Fritters  — Six  large  oranges  peeled 
and  sliced,  two  well-beaten  eggs,  2 tablespoon- 
fuls of  sugar,  and  enough  flour  to  make  a batter 
about  as  stiff  as  if  for  flannel  cakes;  dip  the 
oranges  into  the  batter,  being  sure  that  they  are 
well  covered  by  it,  then  fry  in  plenty  of  boiling 
lard;  drain  on  coarse  brown  paper,  sift  powdered 
sugar  over  the  fritters  and  serve. 

Apple  Fritters  — Sift  together  1 cupful  flour, 
2 tablespoonfuls  sugar,  1 teaspoonful  baking- 
powder  and  1 saltspoonful  salt.  Beat  1 egg  very 
light,  and  add  24  cupful  milk;  pour  this  grad- 
ually into  the  dry  mixture,  beating  well;  add  2 
apples  cut  fine.  Drop  by  spoonfuls  into  hot  fat 
and  fry;  drain  and  sprinkle  with  powdered 


HOUSEKEEPING  AND  COOKERY 


287 


sugar.  Pastry  flour  should  be  used  for  fritters, 
as  bread  flour  contains  too  much  gluten.  Bread 
flour  should  be  used  only  when  yeast  is  added. 
The  apples  should  be  cut  fine  or  chopped;  the 
fritters  are  also  very  good  if  the  apples  are  cut 
in  thick  slices,  dipped  in  the  batter,  and  then 
fried. 

Charlotte  Russe  — Soak  34  box  gelatine  in  34 
cup  cold  milk  1 hour;  when  dissolved,  set  up  in 
hot  water,  using  gelatine  lukewarm;  into  1 pint 
whipped  cream  add  34  cup  pulverized  sugar,  a 
little  salt  and  the  beaten  whites  of  2 eggs,  and 
flavor  with  vanilla;  then  add  gelatine  and  strain 
while  pouring  in;  stir  until  gelatine  is  well 
mixed  with  the  cream,  and,  when  nearly  stiff 
enough  to  drop,  turn  into  mould  lined  with  lady 
fingers  or  narrow  slices  of  sponge  cake,  first  dip- 
ping the  cake  into  white  of  egg. 

Apple  Jelly — One  lb.  apples,  1 lemon,  34  lb. 
lump  sugar,  1 oz.  gelatine,  34  pint  water  and  a 
little  cochineal. 

Peel  and  core  the  apples,  put  them  in  a stew- 
pan  with  the  sugar,  water,  grated  rind  and  juice 
of  the  lemon;  stew  till  tender,  rub  through  a 
sieve,  then  stir  in  the  gelatine,  previously  melted 
in  a gill  of  boiling  water.  Color  part  of  the 
apples  with  cochineal,  and  pour  into  a mould 
with  alternate  layers  of  colored  and  plain  apple. 
May  be  served  with  or  without  whipped  cream. 

Apple  Turnovers  — One  lb.  flour,  5 oz.  drip- 
ping or  butter,  small  teaspoonful  baking-powder, 
4 apples  (allowing  1 for  each  turnover),  4 tea- 
spoonfuls brown  sugar. 

Pare,  core  and  slice  the  apples.  Mix  the  bak- 
ing-powder into  the  flour,  then  add  the  dripping 
or  butter,  mixing  well  together.  Moisten  with 
cold  water  and  stir  to  a paste.  Roll  out;  cut 
into  circles  about  7 inches  in  diameter.  Put 
the  apple  on  one  of  the  rounds  and  sprinkle  with 
sugar.  Moisten  the  edges  of  the  paste  and  shape 
in  the  form  of  a turnover. 

Snow  Cream — One-half  oz.  gelatine,  1 tumbler 
water,  the  juice  of  1 lemon,  34  lb.  loaf  sugar,  and 
2 eggs. 

Soak  the  gelatine  in  half  the  water  for  1 hour, 
and  fill  up  with  the  other  half  boiling ; add  to  it 
the  lemon  juice  and  sugar.  Whisk  the  whites  of 
the  eggs  well;  put  them  to  the  other  ingredients, 
and  whisk  the  whole  for  34  of  an  hour.  Put  into 
a mould  to- set.  With  the  yolks  of  the  eggs  and 
nearly  34  pint  °f  milk,  make  a custard,  sweet- 
ened and  flavored  with  lemon.  Pour  it  round 
the  cream  when  turned  out, 

Lemon  Sponge  — One  oz.  gelatine,  1 pint 
water,  the  juice  of  3 lemons,  the  thin  rind  of 
2,  % lb.  lump  sugar,  and  whites  of  2 eggs. 

Boil  all,  except  the  eggs,  together  for  10  min- 
utes, and  let  it  stand  until  cold  and  beginning  to 
set.  Beat  the  whites  well,  add  them  to  it,  and 
whisk  the  whole  until  it  becomes  a stiff  froth. 
May  be  put  into  a mould  or  piled  in  glass  dishes. 

Chocolate  Blanc  Mange  — One  qt.  of  rich 
fresh  milk  or  cream,  3 oz.  chocolate,  34  lb.  white 
sugar,  1 2-oz.  box  of  gelatine  dissolved  in  34  pint 
water. 


Boil  milk,  chocolate  and  sugar  together  a few 
minutes,  after  first  dissolving  the  chocolate  and 
rubbing  it  smooth  in  a little  of  the  milk.  Then 
add  the  gelatine  and  10  drops  of  vanilla.  Stir 
well  and  remove  from  the  fire  in  about  5 minutes. 
When  lukewarm  pour  through  a strainer  into 
moulds  that  have  been  previously  dipped  into 
a bath  of  cold  water. 

Russian  Cream  — Jelly.  — To  1 package  Cox’s 
gelatine  add  1 pint  cold  water.  When  dissolved 
add  1 pint  hot  water,  2 cups  sugar,  juice  of  6 
lemons.  Stir  slowly  until  well  dissolved,  then 
strain  into  moulds. 

Cream. — Cover  1 package  gelatine  with  cold 
water.  When  dissolved  add  1 cup  new  milk,  1 
cup  sugar;  heat  to  boiling  point,  stirring  fre- 
quently, then  set  away  to  cool.  Whip  1 quart  of 
thick  cream  until  light,  beat  the  whites  of  6 eggs, 
and  add  both  to  the  mixture;  when  cool  flavor 
with  vanilla.  Place  the  jelly  in  the  bottom  of 
the  moulds,  and  when  stiff  and  cold  add  the 
cream;  turn  out  of  mould  and  serve  in  slices. 

Flummery  — Three  large  handfuls  of  small 
white  oatmeal,  1 large  spoonful  of  white  sugar, 

2 large  spoonfuls  of  orange-flower  water. 

Put  3 large  handfuls  of  very  small  white  oat- 
meal to  steep  a day  and  night  in  cold  water; 
then  pour  it  off  clear,  and  add  as  much  more 
water,  and  let  it  stand  the  same  time.  Strain  it 
through  a fine  hair-sieve,  and  boil  it  till  it  be  as 
thick  as  hasty-pudding,  stirring  it  well  all  the 
time.  When  first  strained,  put  to  it  the  white 
sugar  and  flower  water.  Pour  it  into  shallow 
dishes,  and  serve  to  eat  with  milk  or  cream  and 
sugar. 

Isinglass  Blanc  Mange  — One  oz.  isinglass, 

1 qt.  water,  whites  of  4 eggs,  2 spoonfuls  rice 
water,  sugar  to  taste,  2 oz.  sweet  and  1 oz.  bitter 
almonds. 

Boil  the  isinglass  in  the  water  till  it  is  reduced 
to  a pint;  then  add  the  whites  of  the  eggs  with 
the  rice  water  to  prevent  the  eggs  poaching,  and 
sugar  to  taste;  run  through  the  jelly-bag;  then 
add  the  almonds;  give  them  a scald  in  the  jelly, 
and  pour  them  through  a hair-sieve;  put  in  a 
china  bowl;  the  next  day  turn  it  out,  and  stick 
it  all  over  with  almonds,  blanched  and  cut  length- 
wise. Garnish  with  green  leaves  or  flowers. 

Orange  Fool  — Juice  of  3 Seville  oranges,  9 - 
well-beaten  eggs,  34  pint  cream,  a little  nutmeg 
and  cinnamon,  white  sugar  to  taste. 

Mix  the  orange  juice  with  the  eggs,  cream  and 
spices.  Sweeten  to  taste.  The  orange  juice  must 
be  carefully  strained.  Set  the  whole  over  a slow 
fire,  and  stir  it  until  it  becomes  about  the  thick- 
ness of  melted  butter;  it  must  on  no  account  be 
allowed  to  boil;  then  pour  into  a dish  for  eating 
cold. 

Gooseberry  Fool  — One  quart  gooseberries, 
water,  sugar,  1 quart  cream. 

Pick  1 quart  of  quite  young  gooseberries,  and 
put  them  into  a jar  with  a very  little  water  and 
plenty  of  sugar;  put  the  jar  in  a saucepan  of 
boiling  water  till  the  fruit  be  quite  tender, 


288 


HOUSEKEEPING  AND  COOKERY 


then  beat  it  through  a colander,  and  add  grad- 
ually 1 quart  of  cream  with  sufficient  sugar  to 
sweeten. 

Stewed  Apples  and  Rice  — Some  good  bak- 
ing apples,  syrup,  1 lb.  sugar  to  1 pint  water, 
lemon  peel,  jam,  some  well-boiled  rice. 

Peel  the  apples,  take  out  the  cores  with  a scoop 
so  as  not  to  injure  the  shape  of  the  apples,  put 
them  in  a deep  baking-dish,  and  pour  over  them 
a syrup  made  by  boiling  sugar  in  the  above  pro- 
portion; put  a little  piece  of  shred  lemon  peel 
inside  each  apple,  and  let  them  bake  very 
slowly  until  soft,  but  not  in  the  least  broken. 
If  the  syrup  is  thin,  boil  it  until  it  is  thick 
enough;  take  out  the  lemon  peel,  and  put  a 
little  jam  inside  each  apple,  and  between  each 
a little  heap  of  well-boiled  rice;  pour  the  syrup 
gently  over  the  apples,  and  let  it  cover  the  rice. 
This  dish  may  be  served  either  hot  or  cold. 

Spiced  Apples  — Four  lbs.  apples  (weigh  them 
after  they  are  peeled),  2 lbs.  sugar,  34  oz.  cinna- 
mon in  the  stick,  34  oz*  cloves,  and  1 pt.  vinegar. 

Let  the  vinegar,  spices  and  sugar  come  to  a 
boil;  then  put  in  the  whole  apples,  and  cook 
them  until  they  are  so  tender  that  a broom-splint 
will  pierce  them  easily.  These  will  keep  for  a long 
time  in  a jar.  Put  a clean  cloth  over  the  top  of 
the  jar  before  putting  the  cover  on. 

Apple  Charlotte— Some  good  cooking  apples, 
sugar  (1  lb.  apple  pulp  to  34  lb.  sugar),  lemon 
flavoring,  fried  bread. 

Bake  good  cooking  apples  slowly  until  done; 
scrape  out  all  the  pulp  with  a teaspoon,  put  it 
in  a stewpan  in  the  above  proportion;  stir  it 
until  the  sugar  is  dissolved  and  the  pulp  stiff. 
Take  care  it  does  not  burn.  Add  a little  lemon 
flavoring,  and  place  the  apple  in  the  center  of  a 
dish,  arranging  thickly  and  tastefully  around  it 
neatly  cut  pieces  of  the  carefully  fried  bread.  If 
it  is  desired  to  make  this  dish  very  nice,  each 
piece  of  f-ried  bread  may  be  dipped  in  apricot 
jam.  Rhubarb  charlotte  may  be  made  in  the 
same  manner.  The  rhubarb  must  be  boiled  and 
stirred  until  a good  deal  of  the  watery  portion 
has  evaporated,  and  then  sugar,  34  lb.  to  1 lb.  of 
fruit,  being  added,  it  should  be  allowed  to  boil 
until  it  is  thick. 

DESSERT. 

Oranges — Oranges  may  be  prepared  for  table 
in  the  following  manner:  Cut  gently  through  the 
peel  only,  from  the  point  of  the  orange  at  the 
top  to  dent  made  at  the  bottom,  dividing  the 
outside  of  orange  into  cloves  or  sections,  seven 
or  eight  in  number.  Loosen  the  peel  carefully, 
and  take  each  section  off , leaving  it  attached  only 
at  the  bottom.  Scrape  the  white  off  the  orange 
itself,  and  turn  in  each  section  double  to  the  bot- 
tom of  the  orange,  so  that  the  whole  looks  like  a 
dahlia  or  some  other  flower. 

Almonds  and  Raisins — Serve  on  a glass  dish, 
the  raisins  piled  high  in  the  center.  Blanch  the 
almonds  and  strew  over  them. 


Frosted  Currants  — Froth  the  white  of  an 
egg  or  eggs,  dipping  the  bunches  into  the  mix- 
ture. Drain  until  nearly  dry,  then  roll  in  white 
sugar.  Lay  upon  white  paper  to  dry. 

Impromptu  Dessert  Cover  the  bottom  of  a 
large  glass  dish  with  sliced  orange;  strew  over  it 
powdered  sugar,  then  a thick  layer  of  cocoanut. 
Alternate  orange  and  cocoanut  till  the  dish  is 
full,  heaping  the  cocoanut  on  the  top. 

Dessert  of  Apples — One  lb.  sugar,  1 lb.  finely 
flavored  ripe  sour  apples,  1 pint  rich  cream,  2 
eggs,  lA  CUP  sugar. 

Make  a rich  syrup  of  the  sugar;  add  the  apples 
nicely  pared  and  cored.  Stew  till  soft,  then  mix 
smoothly  with  the  syrup  and  pour  all  into  a mould. 
Stir  into  the  cream  (or  if  there  is  none  at  hand, 
new  milk  must  answer)  the  eggs  well  beaten; 
also  the  sugar,  and  let  it  just  boil  up  in  a farina 
kettle;  then  set  aside  to  cool.  When  cold  take 
the  apples  from  the  mould  and  pour  this  cream 
custard  around  it  and  serve.  If  spice  or  flavor- 
ing is  agreeable,  nutmeg,  vanilla  or  rose  water 
can  be  used. 

Dish  of  Figs — One  cup  sugar,  34  cup  water, 
34  teaspoonful  cream  of  tartar. 

Let  the  sugar  and  water  boil  until  it  is  a pale 
brown  color;  shake  gently  the  basin  in  which  it 
is  boiling,  to  prevent  it  burning,  but  do  not 
stir  it  at  all  until  just  before  you  take  it  from 
the  fire;  then  stir  in  the  cream  of  tartar.  Wash 
and  cut  open  some  figs;  spread  them  on  a plat- 
ter, then  pour  the  sugar  over  them.  Take  care 
to  have  each  fig  covered;  set  them  in  a cool  place 
till  the  sugar  has  time  to  harden. 

A Dish  of  Nuts — Arrange  them  piled  high  in 
the  center  of  a dish;  a few  leaves  around  the  edge 
of  the  dish  v»ill  greatly  improve  the  appearance. 
In  dishing  filberts  serve  them  with  the  outer 
skin  on.  If  walnuts,  wipe  with  a damp  cloth 
before  serving. 

HOME-MADE  CANDIES. 

MEN,  women  and  children — not  to  mention 
dogs  and  horses — like  sugar,  and  the 
taste  is  entirely  defensible.  These 
white  crystals,  this  frost  of  honey,  feed  the 
ever-burning  flame  of  the  body,  supplying 
animal  heat,  which  is  life,  and  rousing  the 
nervous  energies  like  phosphates,  or  better 
than  phosphates  in  some  cases.  I have  had 
brain-fag  so  entire  that  it  seemed  as  if  I never 
could  write  or  had  written  a line,  relieved  by 
taking  a syrupy  small  glass  of  eau  sucree,  when 
shortly  ideas  gathered  and  took  shape  and  the 
blank  brain  resumed  its  work.  I can’t  help 
fancying  that  the  sweets  craved  so  ardently 
by  children  have  much  to  do  with  furnishiug 
nerve  aliment  to  their  fast-growing  systems. 
Sugar  contributes  both  animal  heat  and  nervous 
force,  and  seems  to  be  a transformation  of  the 
elements  of  heat,  as  the  diamond  is  transformed 
carbon. 


HOUSEKEEPING  AND  COOKERY 


289 


In  the  terrible  retreat  from  Moscow,  the  few 
of  Napoleon’s  army  who  secreted  a few  pounds 
of  sugar  to  eat  were  enabled  to  support  the  in- 
tense cold.  In  tropic  countries  Europeans 
learned  to  drink  eau  sucrde  before  long  walks 
as  a preventive  of  sunstroke  and  paralysis,  and 
the  French  Algerian  troops  carry  sugar  on  their 
marches  to  enable  them  to  withstand  the  desert 
heat.  Persons  with  spinal  inflammation  and 
paralytic  tendencies  often  have  a craving  for 
sweets,  which  is  nature  reaching  instinctively 
for  help,  and  indulgence  in  such  cases  is  fol- 
lowed by  improvement. 

As  much  pure  sugar  or  sweets  as  can  be  eaten 
without  producing  acidity  is  not  only  safe  but 
beneficial  for  any  one  who  craves  it.  Disturb- 
ance seldom  follows  in  any  ordinary  case  when 
the  sweets  are  perfectly  pure  and  are  taken  at 
proper  times,  not  nibbled  constantly  between 
meals. 

Confectionery  is  one  of  the  perquisites  of 
childhood,  and  as  choice  French  candies  are 
beyond  the  capacity  of  many  a mother’s  purse, 
and  cheap  ones  are  often  made  unwholesome,  if 
not  positively  dangerous,  by  adulteration,  home- 
made caudies  have  become  very  popular,  many 
delicious  and  attractive  varieties  being  as  easily 
made  as  any  other  toothsome  dainties.  As  a pre- 
ventive of  “ graining,”  glucose  (grape  sugar  or 
syrup)  is  much  used  in  the  manufacture  of 
candy.  But  as  it  is  not  always  convenient  to 
procure,  and  often  imparts  a bitter  flavor,  the 
recipes  here  given  are  for  the  use  of  cream  of 
tartar  instead. 

A preparation  called  “fondant” — made  by 
removing  boiled  syrup  from  the  fire  just  before 
it  will  harden — is  the  foundation  of  nearly  all 
French  candies,  and  when  once  the  art  of  mak- 
ing this  is  mastered  a large  variety  of  candies 
are  easily  made. 

Fondant — To  1 lb.  sugar  add  34  pint  cold 
water  and  34  teaspoonful  cream  of  tartar,  and 
boil  rapidly  for  10  minutes  without  stirring. 
Dip  the  fingers  into  ice  water,  drop  a little  of 
the  syrup  into  cold  water,  then  roll  it  between 
the  fingers,  and  if  it  forms  a soft,  creamy  ball 
that  doesn’t  adhere  it  is  done.  If  not  hard  enough 
boil  a little  longer,  and  if  too  hard  add  a little 
water,  boil  up  and  test  again.  Set  aside  in  the 
kettle  to  become  lukewarm,  then  stir  the  mass 
with  a ladle  until  it  is  white  and  dry  at  the  edge. 
It  should  then  be  taken  out  and  kneaded,  exactly 
as  one  would  knead  bread  dough,  until  it  is  creamy 
and  soft.  By  covering  with  a damp  cloth  and 
keeping  in  a cool  place  it  will  keep  well  for 
several  days,  and  several  times  this  amount  may 
be  made  at  one  time.  In  making  several  pounds 
it  is  better  to  divide  the  mass  before  kneading, 
and  each  part  may  be  flavored  differently. 

Chocolate  Creams — Dust  the  moulding-board 
with  as  little  flour  as  possible  and  roll  a piece  of 


fondant  into  a cylindrical  shape.  Cut  it  into  reg- 
ular-shaped pieces,  roll  between  the  palms  of  the 
hands  until  round,  lay  on  paraffine  paper  and  let 
harden  until  the  next  day.  Melt  a cake  of  choco- 
late in  a rather  deep  vessel  that  has  been  set  in 
a pan  of  hot  water;  add  a piece  of  paraffine  half 
as  large  as  a walnut,  the  same  amount  of  butter, 
and  3^  teaspoonful  vanilla.  Roll  the  cream  in 
this,  by  using  a steel  fork  or  crochet  needle, 
and  place  again  on  paraffine  paper. 

Nut  Rolls — Take  equal  parts  of  walnut,  but- 
ternut, or  whatever  variety  of  nut  meats  you 
prefer,  and  fondant,  mix  well,  and  form  into  a 
roll.  Cover  this  with  plain  fondant,  roll  in  gran- 
ulated sugar  and  let  harden  until  next  day,  then 
slice  crosswise. 

Molasses  Nut  Balls  and  Bars  — Boil  2 cup- 
fuls brown  sugar,  1 of  New  Orleans  molasses, 
and  34  cup  water  until  it  will  snap  when  tested 
in  cold  water.  Take  from  the  stove,  add  2 cup- 
fuls chopped  walnut  meats,  stir  until  nearly  cold, 
and  then  roll  into  balls  between  the  palms  of  the 
hand;  wrap  in  paraffine  paper. 

For  walnut  or  peanut  bars  boil  together  a cup- 
ful of  New  Orleans  molasses,  1 of  brown  sugar, 
and  half  a cup  of  water.  When  it  stands  the 
test  of  water  add  a tablespoonful  each  of  butter 
and  vinegar.  When  it  boils  up  remove  from  the 
fire,  add  3 teacupfuls  peanut  or  walnut  meats, 
pour  into  buttered  shallow  pans,  smooth  the 
top,  and  when  nearly  cold  cut  in  bars  or  squares 
with  a buttered  knife. 

Cocoanut  bars  are  made  in  the  same  way, 
using  fresh  cocoanut  that  has  been  dried  out  2 
hours  after  being  grated,  or  shredded  cocoanut. 

Crystallizing  Syrup  — Any  variety  of  bon- 
bons made  with  fondant  may  be  crystallized  to 
make  another  attractive  variety  by  the  following 
process:  Boil  134  lbs.  sugar  and  34  Pint  water 

until  it  forms  a thread  that  will  snap  easily. 
Remove  from  the  fire,  and  when  nearly  cold 
sprinkle  a tablespoonful  of  water  on  the  top 
to  dissolve  the  film.  Have  the  candies  in  a shal- 
low pan,  pour  the  syrup  carefully  over,  touching 
each  part;  cover  with  a dainty  cloth,  resting  on 
the  syrup  to  prevent  the  formation  of  a crust. 
After  standing  6 hours,  with  a hat  pin  remove 
the  candies,  place  on  paraffine  paper,  spread  a 
damp  cloth  over,  and  leave  until  dry. 

Jelly  Rolls  — Roll  out  evenly  a piece  of  plain 
fondant,  spread  with  any  variety  of  fruit  jelly  or 
marmalade  preferred,  and  when  hard  cut  into 
slices  and  crystallize  as  above. 

Chocolate  Caramels— Half  lb.  Baker’s  choco- 
late, 3 lbs.  sugar,  half  granulated  and  half 
brown,  the  latter  not  too  moist,  34  lb.  butter,  1 
small  cup  milk. 

Mix  the  ingredients  and  boil  until  it  hardens 
in  cold  water,  which  should  be  about  20  minutes. 
Stir  all  the  time  if  you  wish  the  caramels  to  be 
“ crumbly.” 

Cocoanut  Bon-bons  — To  the  white  of  one 
egg  and  an  equal  quantity  of  water  add  enough 
pulverized  sugar  and  grated  cocoanut  to  enable 


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you  to  make  into  balls;  lay  the  balls  on  greased 
plates.  Take  two  cups  of  sugar  and  one  of  water 
and  boil  until  it  creams,  then  add  one  teaspoon- 
fal  of  vanilla  or  rose  water;  set  the  dish  contain- 
ing this  mixture  on  another  containing  boiling 
water,  so  it  will  not  get  too  hard;  then  roll  the 
balls  in  it  as  you  would  chocolate  creams,  and 
lay  on  greased  plates  to  harden. 

Almond  Tafl'y  — Boil  together  34  wa_ 
ter  and  1 lb.  brown  sugar  for  10  minutes. 
Blanch  and  slice  through  the  middle  134  oz- 
almonds;  stir  them  m the  syrup  with  2 oz.  of 
butter.  Let  the  mixture  boil  hard  for  10  min- 
utes. Pour  ©n  a well-buttered  dish  to  the  thick- 
ness of  34  inch. 

Eyearton  Taffy — Put  a pound  of  brown  sugar 
in  a buttered  pan,  together  with  3 tablespoonfuls 
of  water.  Let'  it  boil  until  it  becomes  a smooth, 
thick  syrup.  Add  34  pound  of  butter,  stirring 
well.  Let  this  boil  34  hour;  add  lemon  fla- 
voring. 

Butterscotch — Use  3 cupfuls  of  New  Orleans 
molasses,  2 cupfuls  granulated  sugar,  % cupful 
butter,  and  a very  little  water.  Cook  quickly 
about  20  minutes.  Try  a little  in  cold  water,  to 
see  when  it  becomes  crisp.  Just  before  taking 
rflp  add  34  teaspoonful  baking-soda  well  mashed 
and  smooth.  Pour  into  buttered  tins  and  cut 
as  soon  as  it  becomes  perfectly  cool. 

Sugar  Candy — Put  in  a shallow  pan  3 cupfuls 
granulated  sugar,  34  cupful  water,  34  cupful 
vinegar,  and  at  the  last,  34  tablespoonful  butter, 
with  34  teaspoonful  cookkig-soda,  dissolved  in 
hot  water.  Cook  quickly,  without  stirring,  for  1 
hour,  or  until  it  crisps  in  cold  water.  Pull  while 
quite  hot  with  buttered  finger  tips,  and  continue 
pulling  until  the  candy  is  white.  Chop  into 
small  pieces. 

Candied  Fruit  — Boil  1 cupful  granulated 
sugar,  4 tablespoonfuls  water,  2 tablespoonfuls 
vinegar  and  34  spoonful  soda.  Avoid  stirring. 
When  the  mixture  is  boiled  to  a syrup,  dip  into 
it  cherries,  grapes,  pine-apple,  oranges,  pears, 
etc.  When  well  dipped  place  the  fruit  on  paraf- 
fine paper  and  put  in  a warm  place  to  dry. 
Chestnuts  and  filberts  thus  candied  are  delicious. 

Hoarliound  Candy  — Hoarhound  candy  is  a 
favorite  cough  remedy.  To  1 quart  of  water  add 
a small  handful  of  hoarhound  herb,  and  boil  34 
hour.  Strain,  pressing  all  the  liquid  from  the 
herbs.  Add  3 lbs.  of  brown  sugar,  and  boil  to 
the  “ hard  crack.”  Put  in  a piece  of  butter  as 
large  as  a walnut.  When  the  butter  is  dissolved, 
pour  the  mass  on  a greased  platter  or  marble 
slab.  When  almost  cold,  square  off  with  a knife. 

Molasses  Taffy— -Boil  together  2 cupfuls  of 
brown  sugar,  1 of  New  Orleans  molasses,  34  cup- 
ful of  water,  and  2 tablespoonfuls  of  vinegar; 
when  crisp,  add  a tablespoonful  of  butter,  stir  1 
minute,  then  remove  from  the  fire,  add  34  tea- 
spoonful  soda;  when  nearly  cold  pull  until  a 
beautiful  golden  color. 


French  Almond  Rock  — Put  1 lb.  of  loaf- 
sugar  and  a teacupful  of  water  into  a saucepan, 
stir  it  until  the  sugar  is  melted,  take  off  the  scum 
that  comes  to  the  top,  and  when  boiled  for  34 
hour  add  1 tablespoonful  vinegar  or  lemon  juice. 
Stir  in  sliced  almonds  to  taste,  pour  out  on  a 
well-buttered  tin  and  cut  into  slices. 

Lemon  Candy  — Into  a bright  tinned  kettle 
put  334  lbs.  of  sugar,  134  pints  of  water,  and  a 
full  tablespoonful  of  cream  of  tartar.  Place  over 
a hot  fire  and  stir  until  the  lumps  disappear. 
Boil  briskly  until  the  candy  is  hard  and  brittle 
when  a little  is  thrown  into  cold  water.  Take 
the  candy  from  the  fire  and  pour  it  on  a large 
platter,  greased  with  a little  butter.  When  cooled 
sufficiently  to  be  handled,  add  a teaspoonful  of 
finely  powdered  tartaric  acid,  and  the  same 
quantity  of  extract  of  lemon,  and  work  them  into 
the  mass.  The  acid  should  be  fine  and  free  from 
lumps.  The  mass  must  be  worked  enough  to 
distribute  the  acid  and  lemon  extract  evenly,  but 
no  more,  as  too  much  handling  destroys  its 
transparency.  It  may  now  be  formed  into  sticks 
or  drops,  or  spread  out  flat  on  tins  in  thin 
sheets. 

Molasses  Candy  — Dissolve  1 cupful  of  sugar 
in  34  cupful  of  vinegar,  mix  with  1 quart  of 
molasses,  and  boil,  stirring  often,  until  it  hardens 
when  dropped  from  a spoon  into  cold  water; 
then  stir  in  a piece  of  butter  the  size  of  an  egg 
and  1 teaspoonful  of  saleratus,  the  latter  dis- 
solved in  hot  water.  Flavor  to  your  taste,  give 
a hard  final  stir,  and  pour  into  buttered  dishes. 
As  it  cools,  cut  into  squares  for  “ taffy,”  or,  while 
soft  enough  to  handle,  pull  white  into  sticks, 
using  only  the  buttered  tips  of  your  fingers  for 
that  purpose. 

“ Old-Fashioned 99  Molasses  Candy  — Into  a 
kettle  holding  4 times  the  amount  of  molasses  to 
be  used,  pour  a convenient  quantity  of  good 
New  Orleans  molasses.  Boil  over  a slow  fire  half 
an  hour,  stirring  all  the  time,  and  taking  off  the 
kettle  if  there  is  any  danger  of  the  contents 
running  over.  Do  not  let  the  candy  burn.  When 
a little  dropped  in  cold  water  becomes  quickly 
hard  and  brittle,  add  a teaspoonful  of  carbonate 
of  soda,  free  from  lumps,  to  every  2 quarts,  stir 
quickly  to  mix,  and  pour  on  greased  platters  to 
cool.  When  sufficiently  cool,  pull  back  and 
forth,  the  hands  being  rubbed  with  butter  to 
prevent  the  candy  from  sticking  to  them,  until 
the  candy  is  of  a bright  yellowish  brown  color. 
If  you  wish,  flavor  with  vanilla  or  lemon. 

Cocoanut  Kisses  — Beat  together  the  whites 
of  2 eggs  with  as  much  granulated  sugar  as  they 
will  take  up,  making  a rather  stiff  batter.  Add  a 
piece  of  butter  the  size  of  an  English  walnut  and 
half  a teaspoonful  of  vanilla  or  lemon  extract. 
When  beaten  perfectly  smooth,  add  grated  cocoa- 
nut,  which  should  be  fresh  and  carefully  pre- 
pared. Stir  in  the  cocoanut,  beating  for  some 
minutes.  Then  drop  the  prepared  confection 
upon  buttered  tins  and  place  them  in  a current 
of  air  to  dry.  Many  confectioners  put  them  at 
once  in  the  oven;  but  they  sometimes  spread  out 


HOUSEKEEPING  AND  COOKERY 


291 


if  the  heat  is  applied  too  soon.  They  may 
remain  in  the  oven  until  slightly  brown,  or  may 
merely  be  allowed  to  heat  through  and  dry. 

Mrs.  Senator  Cullom’s  Candy — Mix  to- 
gether the  whites  of  2 eggs,  an  equal  quantity  of 
cold  water,  and  enough  confectioners’  sugar  to 
make  a stiff  dough.  It  will  require  about  2 lbs. 
To  prepare  fruits  and  nuts,  take  seeds  out  of 
dates  and  fill  with  the  cream;  blanch  almonds 
and  cover  with  cream.  Candied  cherries  are 
nice,  taking  little  balls  of  the  cream  and  putting 
a cherry  on  each.  English  walnuts  are  used  in 
the  same  way  as  cherries. 

Marshmallows  — Dissolve  1 lb.  clear  white 
gum-arabic  in  1 quart  water;  strain,  add  1 lb. 
refined  sugar,  place  on  fire.  Stir  continually 
until  sugar  is  dissolved  and  the  mixture  becomes 
of  the  consistency  of  honey.  Next  add  gradually 
the  beaten  whites  of  8 eggs;  stir  the  mixture  all 
the  time  until  it  thickens  and  does  not  adhere  to 
the  finger,  pour  into  a tin  slightly  dusted  with 
starch,  and  when  cool  divide  with  a sharp  knife. 

Peppermint  Drops  — The  peppermint  and 
wintergreen  drops  which  follow  the  ice  cream 
course  to  prevent  possible  disturbance  from 
chilling  with  the  frozen  dainties  are  made  of 
pure  sugar  with  half  the  quantity  of  arrowroot 
used  for  the  cream  drops,  and  essence  of  winter- 
green  or  mint  to  taste,  rolled  on  a marble  slab 
and  cut  out  in  disks  the  size  of  a quarter  dollar. 
Confectionery  is  a pretty  art  for  ladies  and  a 
very  convenient  one  where  there  are  children 
with  the  traditional  sweet  tooth.  And  what  adds 
more  repute  to  a hostess’  table  than  that  it  is 
furnished  with  tempting  fresh  bonbons  of  her 
own  making? 

Harmless  Colorings  for  Candies — Vegetable 
colorings  are  always  to  be  used,  the  juice  of 
blood  beet  for  deepest  red,  cranberry  juice  ting- 
ing a delicate  pink,  and  cochineal — the  sole  ex- 
ception— giving  a lovely  rose.  In  coloring  yel- 
low, carrot  juice  or  a very  little  yolk  of  egg 
answers  better  than  gamboge.  Spinach  furnishes 
the  best  green,  and  is  prepared  by  cutting  fresh 
spinach  into  alcohol  and  using  a few  drops  to 
color  with.  A quarter  oz.  cochineal  will  color 
confectionery  for  a lifetime,  and  should  be  kept 
in  a bottle  closely  corked.  One  bug  is  used  at  a 
time,  pounding  it  and  pouring  on  2 or  3 tea- 
spoonfuls of  boiling  water,  after  which  the  liquid 
is  bottled  and  will  keep  three  months,  only  a 
drop  or  two  being  needed  for  any  common 
quantity  of  confectionery  or  frosting.  Blue  is 
rarely  used,  and  the  drop  of  indigo  needed  will 
not  hurt  any  one.  The  petals  of  yellow  roses, 
infused  in  boiling  water,  yield  a delicate  dye 
which  is  charming  with  old-fashioned  rosewater 
desserts. 

ICE  6REAM,  ICES,  Etc. 

Frozen  Custard  — One  quart  rich  milk,  1 
large  cup  sugar,  1 teaspoonful  salt,  yolks  of  6 
eggs,  134  teaspoonfuls  almond  flavoring,  1 cup 
cream. 


Let  the  milk  come  to  a boil;  beat  the  sugar, 
salt  and  eggs  together,  and  add  the  milk,  a few 
drops  at  a time;  return  to  the  double  boiler  and 
cook  5 minutes,  stirring  all  the  time,  set  away 
to  get  cold,  and  freeze. 

Grape  Sherbet  — One  quart  grape  juice,  ob- 
tained by  boiling  the  grapes  half  an  hour  and 
straining  through  a jelly  bag,  juice  of  8 good- 
sized  oranges,  1%  cups  sugar. 

Mix  the  orange  and  grape  juice,  strain  and 
pour  into  your  freezer.  Freeze  for  5 minutes, 
pour  out  and  add  the  whites  of  2 well-beaten 
eggs;  return  to  the  freezer  and  freeze  for  20  min- 
utes. Remove  the  dasher  and  pack  away  for  an 
hour,  then  serve. 

Peach  Ice  Cream — Two  quarts  ripe  peaches, 
1 cup  sugar,  mix  well  and  set  away  in  a covered 
dish.  Take  one  pint  of  milk  and  one  of  cream; 
let  them  come  to  a boil,  mix*  together  1 cup 
sugar,  2 scant  tablespoonfuls  flour  and  a tea- 
spoonful salt,  beat  the  eggs  well,  mix  all;  then 
add  the  boiling  milk  and  cream.  Return  to  your 
kettle  and  boil  gently  20  minutes,  stirring  often 
to  prevent  sticking.  When  quite  cold  stir  in  the 
peaches,  which  must  be  mashed  fine,  and  freeze. 

Lemon  Water  Ice  — Half  a box  of  gelatine, 
dissolved  in  1 pint  cold  water.  Take  the  juice 
of  8 lemons  and  mix  with  1%  lbs.  white  sugar, 
then  pour  1 quart  of  hot  water  on  the  sugar  and 
lemons;  pour  1 34  pints  of  boiling  water  over 
the  gelatine,  and  when  it  is  quite  dissolved  add 
to  the  rest  of  the  ingredients.  Strain  and  set 
away  to  cool;  when  cold  whip  15  minutes,  and 
freeze. 

Caramel  Ice  Cream  — Burnt  sugar  ice  cream 
is  a favorite  dish  in  Virginia,  and  it  is  often  called 
caramel  cream  on  account  of  its  peculiar  color, 
though  it  requires  neither  chocolate  nor  vanilla. 
It  is  made  by  pouring  boiled  custard,  a little  at  a 
time,  over  a frying-pan  in  which  brown  sugar 
has  been  burned  until  it  is  a dark  brown  color. 
Keep  on  adding  the  custard,  stirring  all  the  time 
until  the  whole  is  smooth  and  the  pan  is  full, 
then  pour  the  contents  back  into  the  main  bowl 
of  custard,  which  should  be  the  color  of  strong 
coffee  when  it  is  all  mixed.  The  art  in  making 
this  cream  is  in  burning  the  sugar  until  it  is 
exactly  right.  If  this  is  properly  prepared  you 
have  only  to  freeze  it  like  any  other  custard.  For 
1 gallon  it  requires  1 gallon  of  milk,  2 cups  of 
white  sugar,  the  yolks  of  16  eggs,  and  2 cups  of 
brown  sugar  well  burned. 

Chocolate  Ice  Cream  — Six  tablespoonfuls 
grated  chocolate,  2 breakfast  cups  cream,  1 of 
fresh  milk,  34  lb*  sugar. 

Stir  the  chocolate  into  the  milk,  mixing  well, 
add  remaining  ingredients  and  freeze. 

Fruit  Cream  — One  and  one- quarter  lbs.  of 
any  kind  of  preserved  fruit,  1 quart  cream,  juice 
of  2 lemons,  sugar  to  taste. 

Take  the  whole  of  the  ingredients,  and  work 
through  a sieve.  Then  freeze  in  a freezing-can, 
and  work  until  it  is  frozen.  Then  turn  out  and 
serve. 


292 


HOUSEKEEPING  AND  COOKERY 


Ice  Cream  — One  quart  milk,  2 eggs,  % lb. 
sugar,  2 tablespoonfuls  corn-starch  or  arrowroot, 
1 qt.  cream. 

Scald  the  milk,  yolks  of  eggs,  sugar,  and  corn- 
starch or  arrowroot,  until  it  is  of  the  consistency 
of  custard.  Then  allow  to  cool.  When  cool  add 
the  cream  whipped,  and  the  whites  of  the  eggs 
whisked  to  a stiff  froth.  Sweeten  to  taste,  flavor, 
and  freeze  in  the  usual  way. 

Yanilla  Ice  Cream — Beat  the  yolks  of  8 eggs 
with  % of  a pound  of  sugar  until  very  light.  Put 
134  pints  of  rich  milk  on  the  fire  to  scald,  highly 
flavored  with  vanilla.  When  the  milk  is  scalded, 
stir  it  into  the  egg  as  soon  as  it  is  cool  enough 
not  to  curdle.  Now  stir  the  mixture  constantly 
until  it  has  slightly  thickened.  Do  not  let  it 
remain  too  long  and  curdle,  or  it  will  be  spoiled. 
When  taken  off  the  tire  again,  mix  in  34  box  of 
gelatine  which  has  been  soaked  34  hour  in  2 
tablespoonfuls  of  lukewarm  water  near  the  fire. 
The  heat  of  the  custard  will  be  sufficient  to  dis- 
solve it  if  it  is  not  already  dissolved.  Cool  the 
custard  well  before  putting  it  into  the  freezer, 
however;  stir  it  almost  constantly  until  it  begins 
to  set;  then  stir  in  lightly  a pint  of  cream, 
whipped.  Stir  it  for  2 or  3 minutes  longer,  put 
it  into  a mould,  and  return  it  to  a second  relay  of 
ice  and  salt. 

Strawberry  Water  Ice  — Boil  1 pint  of  water 
and  3 teacupfuls  of  granulated  sugar  for  about 
10  minutes,  skimming  carefully.  Remove  from 
the  fire  and  allow  it  to  grow  cold,  then  add  2 
pints  of  strawberry  juice.  Many  people  think 
the  flavor  is  improved  by  adding  a little  currant 
juice.  Beat  the  mixture  well  together  and  freeze. 
Red  raspberry  ice  made  in  the  same  way  is  also 
excellent. 

Orange  Water  Ice  — Rub  sugar  on  the  peel 
of  2 oranges  and  1 lemon.  Squeeze  and  strain 
the  juice  of  the  lemon  and  6 oranges.  Dissolve 
the  flavored  sugar  with  a little  hot  water,  and 
mix  with  34  pint  of  syrup.  If  too  sweet,  add  a 
little  water.  Strain  into  the  freezing-pot,  and 
finish  as  lemon  water  ice. 

Crystal  Palace  Cream —A  rich  custard,  34 
oz.  gelatine  dissolved  in  a little  boiling  water,  2 
sponge  cakes,  2 macaroons,  2 tablespoonfuls 
milk. 

Make  the  custard,  dissolve  the  gelatine,  and 
when  it  is  nearly  cold  pour  into  the  custard, 
which  must  also  be  cool;  soak  the  cakes  and 
macaroons  in  the  milk  (or,  if  preferred,  any  fruit 
syrup,  which  must  be  rich  and  sweet.  Put  the 
cakes  into  a mould  and  gently  pour  the  cream 
over  them;  let  it  stand  till  cold.  A few  glace 
cherries  may  be  added. 

Lemon  Cream  — One  pint  of  thick  cream, 
yolks  of  2 eggs,  4 oz.  fine  sugar,  rind  of  1 lemon 
cut  thinly,  juice  of  the  lemon. 

Well  beat  the  yolks  and  add  to  the  cream, 
sugar  and  rind  of  the  lemon ; boil,  and  then  stir 
it  till  almost  cold;  put  the  juice  of  a lemon  into 
a dish  and  pour  the  cream  upon  it,  stirring  until 
quite  cold. 


Lemon  Cream,  Solid  — Half  a pint  of  cream, 
the  juice  of  3 lemons  and  the  rind  of  2,  %.  lb. 
loaf-sugar  in  small  lumps. 

Rub  the  sugar  on  the  lemons,  and  lay  them  at 
the  bottom  of  the  dish,  pour  the  lemon- juice 
over,  make  the  cream  a little  warm;  then,  stand- 
ing on  a chair  and  with  the  dish  on  the  ground, 
pour  the  cream  on  so  as  to  froth  it. 

Lemon  Cream  (without  cream)  — Four  lem- 
ons, 12  tablespoonfuls  water,  7 oz.  powdered  white 
sugar,  yolks  of  9 eggs. 

Peel  the  lemons  very  thinly  into  the  above 
proportion  of  water,  then  squeeze  the  juice 
into  the  sugar.  Beat  the  yolks  thoroughly  and 
add  the  peel  and  juice  together,  beating  for  some 
time.  Then  strain  into  your  saucepan,  set  over 
a gentle  fire  and  stir  one  way  till  thick  and  scald- 
ing hot.  Do  not  let  it  boil  or  it  will  curdle.  Serve 
in  jelly  glasses. 

Cherry  Cream — Take  2 qts.  cherries,  heaping 
quarts,  and  bruise  them  without  removing  the 
pits,  throw  over  them  % cupful  sugar  and  let 
them  stand  in  a cool  place  for  2 hours.  Then 
strain.  Sweeten  the  juice  after  straining,  beat  a 
pint  of  cream,  gradually  add  the  juice  and  the 
beaten  whites  of  2 eggs,  continually  whisking 
it  till  no  more  froth  arises.  The  secret  of  suc- 
cess is  to  have  cream  and  eggs  all  thoroughly 
chilled  on  ice,  and  in  adding  the  juice  a little  at 
a time  to  prevent  curdling. 

Nesselrode  Pudding  — Make  a custard  with 
1 pint  milk,  8 tablespoonfuls  sifted  sugar,  and 
yolks  of  7 eggs  (or  use  34  pint  milk  and  34  pint 
cream) ; let  the  milk  come  to  the  boil,  then  mix  it 
with  the  other  ingredients;  after  stirring  for  some 
time  put  the  mixture  in  a pan  over  the  fire  and 
go  on  stirring  till  it  thickens,  but  it  must  not 
boil,  or  it  will  curdle;  strain  and  flavor  it  with 
vanilla  or  any  other  flavor.  Divide  the  custard 
in  two  separate  basins;  flavor  and  color  the  one  to 
taste,  partly  freeze  it,  and  add  a small  tumblerful 
of  whipped  cream,  slightly  sweetened  with  pow- 
dered sugar.  Meantime  brown,  in  34  oz.  fresh 
butter,  4 oz.  blanched  almonds  and  1 oz.  sifted 
sugar;  pound  this  quite  smooth,  mix  with  the 
other  half  of  the  custard,  strain  and  freeze. 
Mold  the  two  ices  in  layers  and  freeze  for  2 hours. 

Tutti  Frutti  — When  a rich  cream  is  partly 
frozen,  candied  cherries,  English  currants, 
chopped  raisins,  or  any  other  candied  fruits, 
chopped  rather  fine,  are  added;  add  about  the 
same  quantity  of  fruit  as  there  is  of  ice-cream. 
Mould  and  imbed  in  ice  and  salt.  Serve  with 
whipped  cream. 

Strawberry  Ice  Cream — Sprinkle  sugar  over 
the  strawberries,  mash  them  well  and  rub  them 
through  a sieve.  To  a pint  of  the  juice  add  a 
pint  of  good  cream.  Make  it  very  sweet.  Freeze 
^it  in  the  usual  way,  and,  when  beginning  to  set, 
stir  in  lightly  1 pint  cream,  whipped,  and  lastly 
a handful  of  whole  strawberries,  sweetened.  Put 
it  into  a mould  which  is  imbedded  in  ice.  Or, 
when  fresh  strawberries  can  not  be  obtained, 
there  is  no  more  delicious  cream  than  that  made 
with  the  French  bottled  strawberries.  Mix  the 


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juice  in  the  bottle  with  the  cream,  and  add  the 
whipped  cream  and  the  whole  strawberries  when 
the  juice,  etc.,  have  partly  set  in  the  freezer. 

Pineapple  Ice  Cream  — Make  a plain  vanilla 
ice  cream  and  when  partially  frozen  stir  in  34 
can  grated  pineapple.  Mix  well  and  complete 
the  freezing.  The  remainder  of  the  pineapple 
may  be  converted  into  a most  delicious  trifle. 

Pineapple  Trifle  — Line  a pretty  dish  with 
stale  sponge  cake  and  spread  upon  it  the  grated 
pineapple.  Whip  1 pint  sweet  cream,  sweeten 
and  flavor  with  vanilla;  stir  in  1-5  box  Nelson’s 
gelatine  which  has  been  previously  soaked  in  34 
cup  cold  water,  then  dissolved  by  adding  34  cup- 
ful  boiling  water.  Pour  this  over  the  cake  and 
set  on  ice  to  stiffen. 

Grape  Sherbet  — Lay  a square  of  cheese-cloth 
over  a bowl;  put  in  a pound  of  ripe  grapes; 
mash  very  thoroughly  with  a wooden  masher; 
squeeze  out  all  the  juice;  add  an  equal  amount 
of  cold  water,  the  juice  of  1 lemon,  and  sugar 
enough  to  make  it  very  sweet.  Freeze  as  usual. 

Currant  Ice — Boil  1 quart  of  water  and  a 
pound  of  sugar  until  reduced  to  a pint,  skim  it, 
take  it  off  the  fire,  add  a pint  of  currant  juice; 
when  partly  frozen,  stir  in  the  whites  of  4 eggs. 
Mould,  and  freeze  again.  A good  ice  for  fever 
patients. 

Lemon  Sherbet  — Soak  1 teaspoonful  gela- 
tine in  34  CUP  c°ld  water,  and  dissolve  with  34 
cup  boiling  water.  Add  the  juice  of  6 lemons,  1 
pint  sugar,  and  334  cups  water.  Strain  and 
freeze.  If  the  lemons  have  become  dry  by  being 
kept  in  the  house,  let  them  soak  in  cold  water 
for  a little  time.  A good  way  is  to  pour  boiling 
water  over  the  fruit,  and  then  drop  into  cold 
water.  This  would  destroy  any  insects  which 
might  be  in  the  peel.  Lemons  may  be  kept  in 
sour  milk  with  good  result.  The  gelatine  is  not 
used  for  nutriment,  but  to  give  a better  consist- 
ency to  the  sherbet.  If  it  is  not  convenient  to 
use  a freezer,  the  sherbet  may  be  frozen  in  a 
pail.  Put  the  lemon  mixture  in  the  pail  and 
pack  into  a pail  of  ice  and  rock  salt,  using  half 
salt  and  half  finely-cracked  ice  in  alternate 
layers.  When  it  becomes  hardened,  scrape  the 
sherbet  from  the  side  of  the  pail,  and  beat  with  a 
Dover  egg-beater.  Pack  down  again,  and  keep 
closely  covered  until  ready  to  serve.  If  the 
sherbet  is  to  be  frozen  in  an  ice  cream  freezer, 
use  two-thirds  of  ice  and  one- third  of  rock  salt, 
in  alternate  layers.  Turn  the  crank  very  slowly, 
as  the  slower  it  is  turned  the  faster  the  cream  is 
frozen  and  the  smoother  it  is.  If  the  crank  is 
turned  rapidly,  the  liquid  is  stirred  about  so  that 
it  does  not  come  in  contact  with  the  sides  of  the 
can  long  enough  to  freeze. 

Peaches  and  Cream  Frozen  — Peel  and 
quarter  the  fresh  peaches;  mix  them  with  sugar 
and  cream  to  taste.  Arrange  some  of  the  quarters 
of  the  peaches  tastefully  in  the  bottom  of  a 
basin,  then  fill,  and  freeze  the  mass  solid,  without 
stirring.  Turn  it  out  to  serve. 


Iced  Pudding — One  and  one-half  pints  of 
custard,  composed  of  the  yolks  of  4 eggs,  4 table- 
spoonfuls of  sugar,  a flavoring  of  vanilla,  8 oz. 
fruits,  consisting  of  equal  parts  of  dried  cherries, 
pine-apple,  dried  pears,  or  apricots,  all  cut  into 
very  small  pieces.  These  fruits  may  be  selected, 
or  perhaps  it  would  be  more  convenient  to  pur- 
chase 34  lb.  of  the  French  preserved  dried  fruits; 
or  add  1 oz.  candied  citron  sliced,  2 oz.  currants, 
2 oz.  stoned  and  chopped  raisins,  and  34  pint 
cream  whipped.  Freeze  the  custard  in  the  usual 
manner,  then  mix  in  the  fruits  and  whipped 
cream.  Put  into  a mould,  and  place  it  on  ice 
and  salt.  Serve  whipped  cream  around  it. 

Frozen  Custard  with  Fruit  — Two  pints 
milk,  same  of  cream,  6 eggs,  3 teacups  sugar,  1 
pint  berries,  or  peaches  cut  up  small. 

Let  the  milk  nearly  boil;  beat  the  yolks  of  the 
eggs  with  the  sugar  and  add  the  milk  by  degrees. 
Whip  the  whites  of  the  eggs  to  a froth  and  add 
to  the  mixture;  put  all  in  a saucepan,  stirring 
until  it  is  a nice  thick  and  smooth  custard.  When 
perfectly  cold  whisk  in  the  cream  and  freeze.  If 
the  custard  is  allowed  to  freeze  itself,  stir  in  the 
fruit  after  the  second  beating. 

Custard  — One  and  a half  quarts  rich  milk,  1 
cup  sugar,  34  box  gelatine,  4 eggs,  vanilla  to 
taste. 

Dissolve  the  gelatine  in  the  milk;  add  the 
yolks  and  sugar;  let  it  come  to  a boil,  then 
remove  from  the  fire.  When  cool,  add  whites  of 
eggs,  etc.  Pour  into  mould.  To  be  eaten  with 
cream,  if  preferred. 

Chocolate  Custard  — One  quart  milk,  yolks 
of  6 eggs,  6 tablespoonfuls  sugar,  34  CUP  grated 
vanilla  chocolate. 

Boil  the  ingredients  until  thick  enough,  stirring 
all  the  time.  When  nearly  cold  flavor  with 
vanilla.  Pour  into  cups,  and  put  the  whites  of 
the  eggs  beaten  with  some  powdered  sugar  on 
top. 

PRESERVES. 

FRUIT  for  preserving  must  be  gathered  in 
dry  weather,  and  should  be  carefully 
selected,  discarding  all  bruised  fruit,  and 
purchasing  only  that  of  the  largest  and  finest 
quality.  Use  only  the  best  white  sugar.  There 
is  no  economy  in  usiog  common  sugar,  because 
it  causes  a greater  amount  of  scum,  which  must 
of  course  be  taken  off.  In  making  syrups  the 
sugar  must  be  pounded  and  dissolved  in  the 
syrup  before  setting  on  the  fire;  no  syrups  or 
jellies  should  be  boiled  too  high.  Fruits  must 
not  be  put  into  a thick  syrup  at  first.  Fruits 
preserved  whole  or  sliced  may  be  boiled  in  a 
syrup  made  of  two  pounds  of  sugar  to  every 
pound  of  water,  the  quantity  of  syrup  differing 
in  some  cases,  but  the  general  rule  is  one  and  a 
half  the  substance  of  fruit.  The  following  has 
been  found  very  good : To  clarify  six  pounds  of 


294 


HOUSEKEEPING  AND  COOKERY 


sugar,  put  into  a preserving-pan,  and  pour  into 
it  five  pints  of  cold  spring  water;  in  another 
pint  beat  lightly  up  the  white  of  one  small  egg, 
but  do  not  froth  it  very  much;  add  it  to  the 
sugar,  and  give  it  a stir  to  mix  it  well  with  the 
whole.  Set  the  pan  over  a gentle  fire  when  the 
sugar  is  nearly  dissolved,  and  let  the  scum  rise 
without  being  disturbed;  when  the  syrup  has 
boiled  five  minutes  take  it  f rom  the  fire,  let  it 
stand  a couple  of  minutes,  and  then  skim  it 
very  clean;  let  it  boil  again,  then  throw  in  half 
a cup  of  cold  water,  which  will  bring  the 
remainder  of  the  scum  to  the  surface;  skim  it 
until  it  is  perfectly  clear,  strain  it  through  a 
thin  cloth,  and  it  will  be  ready  for  use,  or  for 
further  boiling. 

All  unripe  fruit  must  be  rendered  quite  tender 
by  gentle  scalding,  before  it  is  put  into  syrup, 
or  it  will  not  imbibe  the  sugar ; and  the  syrup 
must  be  thin  when  it  is  first  added  to  it,  and  be 
thickened  afterwards  by  frequent  boiling,  or 
with  additional  sugar;  or  the  fruit  will  shrivel 
instead  of  becoming  plump  and  clear.  A pound 
of  sugar  boiled  for  ten  minutes  in  one  pint  of 
water  will  make  a very  light  syrup ; but  it  will 
gradually  thicken  if  rapidly  boiled  in  an 
uncovered  pan.  Two  pounds  of  sugar  to  the 
pint  of  water  will  become  thick  with  a little 
more  than  half  an  hour’s  boiling,  or  with  three 
or  four  separate  boilings  of  eight  or  ten  minutes 
each;  if  too  much  reduced  it  will  candy  instead 
of  remaining  liquid. 

In  making  jams  many  cooks,  after  allowing 
the  proper  proportion  of  sugar,  put  the  fruit 
into  the  preserving-pan  without  removing  the 
stones  or  skins  until  after  boiling,  as  the  flavor 
is  thought  to  be  finer  by  adopting  this  method. 
Glass  bottles  are  preferable  to  any  other,  as  they 
allow  inspection  to  detect  incipient  fermenta- 
tion, which  may  be  stayed  by  re-boiling. 
Copper  or  brass  preserving-pans  are  the  best 
kind  to  use,  but  they  require  a great  deal  of 
care  to  keep  clean ; the  enameled  are  very  nice 
and  easily  kept  in  order.  Jams  should  be  kept 
in  a dry,  cool  place,  and  if  properly  made  will 
only  require  a small  round  of  writing-paper 
oiled,  and  laid  on  to  fit,  and  tied  down  securely 
with  a second  paper  brushed  over  with  the  white 
of  egg  to  exclude  the  air. 

Plum  Jam  — Allow  % lb.  of  white  sugar  to  1 
lb.  of  fruit.  It  is  difficult  to  give  the  exact  quan- 
tity of  sugar  to  be  used  in  plum  jam;  in  fact,  it 
entirely  depends  upon  the  quality  of  the  plums 
used;  therefore  your  own  judgment  will  be  neces- 
sary. After  weighing  the  plums  halve  them  and 
remove  the  stones;  then  place  on  a large  dish 
and  sprinkle  with  the  sugar;  leave  them  thus  for 
24  hours;  then  put  into  a preserving-pan  and 
let  them  simmer  gently  on  the  back  of  the  stove 
for  about  25  or  30  minutes,  then  boil  very 
quickly  for  34  hour,  skimming  carefully,  and 


stirring  with  a wooden  spoon  to  prevent  the  jam 
sticking.  It  greatly  improves  the  jam  to  put 
some  kernels  from  the  plum  stones  into  it. 

To  Preserve  Fruit  in  Syrup  — To  every  lb. 
of  fruit  allow  1 lb.  of  lump  sugar,  34  tumbler  of 
cold  water.  Boil  the  water  and  sugar  together 
until  it  thickens  slightly,  which  will  take  about 
y2  hour  if  the  sugar  be  good.  Take  off  the  scum 
as  it  rises.  Add  the  fruit  and  boil  for  34  hour 
(rather  longer  if  stone  fruit),  stirring  very 
slightly,  or  the  fruit  will  break.  Take  off  the 
scum  as  it  rises,  but  if  both  sugar  and  fruit  be 
good  there  will  be  very  little.  Put  into  jars  and 
tie  over. 

N.  B. — To  keep  well,  fruit  must  be  perfectly 
sound  and  dry  when  gathered. 

Currant  Jam  — Three-quarters  of  a lb.  of 
white  sugar  to  every  pound  of  fruit. 

Let  the  fruit  be  very  ripe,  remove  from  the 
stalks  with  a silver  fork;  dissolve  the  sugar  over 
the  fire,  then  put  in  the  currants  and  boil  for  34 
hour,  stirring  and  skimming  all  the  time.  Put 
into  jars  and  cover  air-tight. 

Raspberry  Jam  — Allow  1 lb.  white  sugar  to 
1 lb.  fruit,  and  34  cup  red  currant  juice. 

Directly  this  fruit  is  purchased  preserve  it;  if 
allowed  to  stand  the  jam  and  the  flavor  will  not 
be  so  good;  place  in  preserving-pan  and  allow  to 
boil  for  34  boar.  Be  particular  to  skim  well,  as 
this  will  make  the  jam  nice  and  clear.  When 
done,  place  in  pots  and  cover  in  the  usual 
manner. 

Gooseberry  Jam  — Some  fine  full-grown, 
unripe  gooseberries,  their  weight  in  sugar;  to  1 
pint  of  liquor  allow  1 lb.  of  sugar. 

Cut,  and  pick  out  the  seeds  of  the  goose- 
berries; put  them  into  a pan  of  water,  green,  and 
put  them  into  a sieve  to  drain;  beat  them  in  a 
marble  mortar,  with  their  weight  in  sugar.  Boil 
a quart  of  them  to  a mash  in  a quart  of  water; 
squeeze,  and  add  to  the  liquor  sugar  in  the  above 
proportions;  then  boil  and  skim  it,  put  in  your 
green  gooseberries,  and  having  boiled  them  till 
very  thick,  clear,  and  of  a nice  green,  put  them 
into  bottles. 

Damson  Jam  — Equal  quantities  of  fruit  and 
jelly. 

Choose  the  fruit  without  blemish;  remove  the 
stones  from  the  fruit,  and  put  it  and  the  sugar 
into  your  preserving-pan;  stir  slowly  until  the 
sugar  is  melted,  and  remove  all  scum.  After  the 
jam  has  begun  to  simmer,  allow  it  to  boil  for  an 
hour.  It  is  necessary  to  stir  diligently,  or  the 
jam  will  burn.  When  done,  pot  in  the  usual 
way. 

Tomato  Preserves  — Select  small,  green 
tomatoes,  wipe  carefully  and  prick  the  skins  in 
several  places.  To  34  peck  of  these  take  4 lbs. 
sugar,  juice  of  6 large  lemons,  and  2 oz.  green 
ginger  root  and  1 of  mace;  put  on  the  rest  of 
the  ingredients  and  let  them  boil  34  Aour,  skim- 
ming carefully;  then  put  on  the  tomatoes  and  let 
them  cook  gently.  When  the  tomatoes  are  clear 
and  can  be  pierced  with  a straw  take  them  up 
and  lay  carefully  on  plates  to  cool,  allowing  the 
syrup  to  simmer  on  the  back  of  the  stove.  Put 


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295 


the  tomatoes  into  jars,  pour  over  the  syrup  and 
seal.  Small  yellow  tomatoes  may  be  preserved 
in  the  same  way. 

Tomato  Jelly — One  peck  yellow  tomatoes 
cut  into  pieces  and  boiled  until  soft;  strain 
through  a jelly  bag;  put  on  the  fire  and  boil  20 
minutes;  to  every  cup  of  juice  measure  one  of 
sugar;  set  the  sugar  in  the  oven,  being  careful 
that  it  is  only  heated  through,  not  scorched.  At 
the  end  of  the  20  minutes  add  the  sugar  and  the 
juice  of  a dozen  lemons  which  has  been  strained 
through  your  jelly  bag;  boil  15  minutes  more, 
then  pour  into  your  jelly  glasses.  Have  the 
glasses  just  washed  in  hot  water  and  wiped  dry, 
and  put  a teaspoon  in  each  one  as  you  are  ready 
to  fill  it.  This  will  prevent  the  hot  liquid  from 
breaking  the  glasses. 

(Quince  Marmalade  — Four  lbs.  peeled  and 
thinly  sliced  quinces  in  2 quarts  acidulated  water, 

2 lbs.  peeled,  cored  and  sliced  apples,  3 lbs. 
sugar. 

Place  the  fruit  on  the  fire  to  boil  until  soft; 
then  add  the  sugar,  and  stir  the  marmalade  with 
a clean  wooden  spoon  over  a brisk  fire  until  re- 
duced to  a rather  thick  paste— running  rather 
slowly  off  the  spoon  when  lifted  out  of  the  pan; 
the  marmalade  must  then  be  immediately  re- 
moved from  the  fire  and  poured  into  pots. 

Green  Grape  Jam — To  1 lb.  grapes  allow  % 
lb.  sugar. 

Pick  the  grapes  carefully  and  reject  any  that 
are  injured;  wash  them.  Put  the  grapes  into  a 
preserving-pan,  then  a layer  of  sugar,  then  a 
layer  of  grapes.  Boil  on  a moderate  fire,  stirring 
it  all  the  time  to  prevent  its  burning,  and  as  the 
grape  stones  rise  take  them  out  with  a spoon,  so 
that  by  the  time  the  fruit  is  sufficiently  boiled — 
about  1 hour — the  stones  will  all  have  been  taken 
out.  Put  into  jars  and  cover  in  the  usual  way. 

Blackberry  Jam  — To  every  lb.  of  picked 
fruit  allow  1 lb.  loaf  sugar  and  34  lb.  apples 
peeled  and  cored  and  cut  quite  small.  Boil  the 
fruit  for  10  minutes,  add  the  sugar,  boil,  stir  and 
remove  all  scum.  It  will  take  from  % %o  %.  of 
an  hour. 

strawberry  Jam — To  1 lb.  fruit  allow  % lb. 
or  1 lb.  sugar;  to  4 lbs.  strawberries  add  1 pint 
red  currant  juice. 

Put  the  currant  juice  and  strawberries  on  to 
boil  for  30  minutes,  and  stir  carefully  all  the 
time;  then  put  in  the  sugar  and  boil  up  very 
quickly  for  20  or  25  minutes,  removing  any  scum 
that  arises;  put  into  your  jars,  covering  air-  * 
tight.  If  a pound  of  sugar  is  used  there  will  be 
more  jelly. 

Apple  Marmalade  — Pare,  core  and  quarter 
some  apples}  put  into  a preserving-pan  with  suf- 
ficient water  to  prevent  burning.  Boil  till  it  is 
a pulp.  Take  an  equal  weight  of  sugar  in  large 
lumps,  dip  in  water  and  boil  till  it  is  a thick 
syrup;  put  it  to  the  pulp,  and  simmer  on  a quick 
fire  quarter  of  an  hour.  Grate  in  lemon-peel  be- 
fore it  is  boiled. 

Apple  Cheese  — Dissolve  1 lb.  sugar  in  34  pint 
water;  add  134  lbs.  apples  cut  in  quarters,  and 


the  rind  of  1 lemon  grated.  Boil  3 hours;  10 
minutes  before  that  time  add  the  juice  of  the 
lemon;  stir  all  the  time  after  the  lemon  is  added, 
and  boil  quickly. 

To  Preserve  Raspberries  — To  l lb.  fruit, 
quite  ripe,  add  1 lb.  finely-sifted  sugar.  Make 
the  sugar  as  hot  as  possible  without  scorching, 
put  it  to  the  fruit,  and  stir  till  ©very  particle  of 
sugar  is  dissolved;  put  it  in  jars,  and  tie  down 
with  bladder.  It  will  keep  for  a year,  and  looks 
just  like  fresh  raspberries  crushed  with  sugar. 

Quince  Jam  — To  1 lb.  quinces  allow  % lb. 

sugar. 

Peel  and  quarter  the  quinces,  leaving  the  seeds 
in,  as  they  readily  impart  their  mueilage  to  the 
water  and  thus  thicken  the  syrup.  Put  the  fruit 
and  sugar  into  a preserving- pan,  and  34  teacup- 
ful water  to  moisten  the  bottom  of  the  pan;  stir 
the  fruit  and  sugar  frequently,  and  when  it  boils 
keep  it  boiling  rapidly  until  the  fruit  is  soft  and 
of  a clear  red  color.  It  will  take  about  an  hour, 
reckoning  from  the  first  boiling-up.  Put  into 
jam  pots,  and  cover  when  cold. 

Apple  Jam  — Allow  to  every  pound  of  pared 
and  cored  fruit  % lb.  white  sugar,  the  rind  of 
1 lemon,  and  juice  of  34  lemon. 

Having  peeled  and  cored  the  apples,  weigh 
them,  and  slice  them  very  thin.  Place  in  a 
stone  jar  and  surround  with  boiling  water; 
allow  them  to  boil  until  tender;  When  tender 
place  in  a preserving-pan,  add  the  sugar,  grated 
lemon  and  j nice.  Boil  slowly  34  hour  from  the 
time  it  begins  to  simmer,  remove  the  scum,  and 
put  into  jars  and  cover  in  the  usual  manner. 

Green  Fig  Preserves  — Equal  quantity  of 
fruit  and  syrup,  peel  of  1 large  lemon,  a little 
ginger. 

Lay  the  figs  in  cold  water  for  24  hours,  then 
simmer  them  till  tender;  put  them  again  into 
cold  water,  and  let  them  remain  for  two  days, 
changing  the  water  each  day.  If  not  quite  soft, 
simmer  again,  and  replace  in  cold  water  until 
next  day.  Take  their  weight  in  loaf  sugar,  and 
with  % of  it  make  a syrup,  in  which  simmer 
the  figs  for  10  minutes.  In  2 days  take  the 
third  of  the  sugar,  pound  fine,  and  pour  the 
syrup  from  the  figs  on  it.  Make  a rich  syrup 
with  the  peel  of  the  lemon  and  a little  raw 
ginger,  and  boil  the  figs  in  it,  then  mix  all  together 
and  put  into  large  jam  pots.  The  figs  may 
b©  cut  in  half,  if  preferred,  after  they  have  sim- 
mered until  soft. 

Preserved  Pumpkins  — Equal  proportions 
of  sugar  and  pumpkins,  1 gill  lemon  juice. 

Cut  the  pumpkin  in  two,  peel  and  remove  the 
6'eed,  cut  in  pieces  about  the  size  of  a 50  cent 
piece;  after  weighing  place  in  a deep  vessel  in 
layers,  first  sprinkling  a layer  of  sugar,  then  of 
pumpkin,  and  so  on,  until  it  is  finished;  now  add 
the  lemon  juice  and  set  aside  for  3 days;  now 
for  every  3 lbs.  of  sugar  add  34  a pin  4 of  water 
and  boil  until  tender.  Pour  into  a pan,  setting 
aside  for  6 days,  pour  off  the  syrup  and  boil  till 
thick;  skim  and  add  the  pumpkin  while  boiling; 
bottle  in  the  usual  manner. 


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HOUSEKEEPING  AND  COOKERY 


Quinces  Preserved  Whole  — Some  ripe 
quinces;  to  every  pint  of  water  allow  3 lbs. 
white  sugar. 

Pare  the  quinces  and  put  them  into  the  pre- 
serving pan, three- fourths  covered  with  cold  water 
(if  they  should  float  while  the  water  is  being 
poured  on  them,  press  them  down  with  a plate 
until  you  have  gauged  the  exact  height  of  the 
water);  take  out  the  quinces,  measure  the  water 
and  add  the  sugar.  Let  this  boil  rapidly  in  the 
preserving-pan  for  5 minutes,  and  then  put  in 
quinces.  The  syrup  should  not  cover  them  at 
first,  but  when  they  are  half  cooked  it  will  then 
amply  cover  the  fruit.  Boil  the  quinces  rapidly, 
until  soft  enough  for  a knitting-needle  to 
pierce  them  easily,  which  should  be  in  an  hour  and 
a half,  reckoning  from  the  first  boiling-up.  Take 
the  quinces  out  carefully,  so  as  not  to  break  them, 
and  lay  them  on  dishes  to  cool.  Run  the  syrup 
through  a jelly  bag,  or  a piece  of  new  flannel, 
putin  a gravy  strainer;  this  frees  it  of  all  odd 
little  bits  that  may  boil  from  the  outside  of  the 
quinces,  and  makes  it  clearer.  Put  the  syrup 
back  in  the  preserving-pan,  and  boil  it  rapidly 
untilit  will  jelly  when  dropped  on  a plate;  put 
the  quinces  into  the  boiling  syrup,  and  let  them 
simmer  gently  for  10  minutes.  Place  each 
quiuce  carefully  in  wide-necked  jars,  pour  the 
hot  syrup  over  them,  and  when  cold  cover  in  the 
usual  way. 

Preserved  Oranges — Any  number  of  oranges, 
with  rather  more  than  their  weight  in  sugar; 
allow  rather  more  than  pint  of  water  to  each 
lb.  sugar. 

Slightly  grate  and  score  the  oranges  round  and 
round  with  a knife,  but  not  very  deeply.  Put  them 
into  cold  water  for  3 days,  changing  the  water 
twice  each  day.  Tie  them  up  in  a cloth  and  boil 
them  until  they  are  quite  soft,  that  is,  soft 
enough  to  be  penetrated  by  the  head  of  a pin. 
While  they  are  boiling  place  the  sugar  on  the  fire 
with  the  water;  let  it  boil  for  a few  minutes,  then 
strain  it  through  muslin.  Put  the  oranges  into 
the  syrup  and  boil  till  it  jellies  and  is  of  a yellow 
color.  Try  the  syrup  by  putting  some  to  cool; 
it  should  not  be  too  stiff.  The  syrup  need  not 
cover  the  oranges  completely,  but  they  must  be 
turned  so  that  each  part  gets  thoroughly  done. 
Place  the  oranges  in  pots,  cover  with  syrup,  and 
tie  down  with  paraffine  papers.  This  is  an  ex- 
cellent way  of  preserving  oranges  or  shaddocks 
whole.  Only  they  should  be  looked  at  now  and 
then,  and  boiled  up  again  in  fresh  syrup,  if 
what  they  are  in  has  become  too  hard,  which, 
however,  if  they  have  been  properly  done,  will  not 
be  the  case.  They  form  a nice  dish  for  dessert,  or 
for  serving,  filled  with  whipped  cream  or  cus- 
tard, either  cold  or  gently  warmed  through  in  the 
syrup  in  a stewpan. 

To  Cover  Preserves  — Cut  a round  of  thin 
paper  the  size  of  your  jar,  brush  it  over  with 
white  of  egg,  and  place  on  the  preserve  egg  down- 
wards. See  that  it  lies  flat  so  as  to  keep  out  the 
air.  Cut  a round  of  white  cooking-paper  rather 
larger  than  your  jar.  Snip  round  the  edge. 
Brush  well  over  with  white  of  egg,  place  on 
your  jar,  and  stick  down  the  edges  round  the 


jar  with  a dry  cloth.  Let  your  jam  be  cold 
before  done,  and  let  the  paper  on  the  top  dry 
well  before  putting  away. 

Apple  Marmalade  — Some  good  cooking  ap- 
ples, % lb.  fruit,  teacupful  water  to  6 lbs.  su- 
gar, a few  cloves,  cinnamon  or  lemon  peel  for 
flavor. 

Peel,  core  and  thinly  slice  the  apples  (apples 
that  cook  to  a smooth  pulp  easily) ; put  the  sugar 
in  a preserving-pan  (a  tin  or  iron  saucepan  will 
turn  them  black)  with  the  water;  let  it  gradually 
melt,  and  boil  it  for  10  minutes;  then  put  in  the 
sliced  apple,  and  a few  cloves,  cinnamon  or 
lemon  peel  to  flavor,  if  liked.  Boil  rapidly  for 
an  hour,  skim  well,  and  put  in  jam  pots;  it 
should  be  quite  a smooth  palp,  clear,  and  a bright 
amber  color.  Will  keep  good  for  12  months. 

Grape  Marmalade — Take  10  lbs.  of  nice  ripe 
grapes  and  wash  them  carefully;  squeeze  the 
pulps  into  one  dish  and  throw  the  skins  into 
another,  put  the  pulps  through  a colander  to 
remove  seeds,  then  put  pulps  and  skins  together 
with  % lb.  sugar  to  1 lb.  of  fruit  and  cook 
thoroughly  until  jellied. 

Sweet  Tomato  Pickle— Three  and  % lbs. 
tomatoes,  1%  lbs.  sugar,  oz.  each  of  cinnamon, 
mace  and  cloves  mixed,  1 pint  vinegar. 

Peel  and  slice  the  tomatoes,  sticking  into  them 
the  cloves;  put  all  together  into  a stewpan  and 
stew  an  hour.  When  done  pack  in  glass  jars, 
and  pour  the  syrup  over  boiling  hot. 

Sweet  Peach  Pickle  — To  4 lbs.  peaches 
allow  2 lbs.  white  sugar,  oz.  each  of  mace,  cin- 
namon and  cloves  mixed,  and  1 pint  of  the  best 
white  vinegar. 

Pour  scalding  water  over  the  peaches  and  re- 
move the  skins  with  a butter  knife;  drop  into 
cold  water;  stick  four  cloves  in  each  peach.  Lay 
the  peaches  in  preserving-pan  with  the  sugar 
sprinkled  over  them;  bring  gradually  to  the  boil, 
add  vinegar  and  spice,  boil  5 or  6 minutes.  Re- 
move the  peaches  and  place  in  bottles.  Boil  the 
syrup  thick  and  pour  over  boiling  hot. 

How  to  Ice  Fruit — Any  desirable  fruit  may 
be  iced  by  dipping  first  in  the  beaten  white  of 
an  egg,  then  in  pulverized  sugar.  Do  this  until 
the  icing  is  sufficiently  thick.  Peaches  should  be 
pared  and  cut  in  halves,  and  sweet,  juicy  pears 
are  treated  in  the  same  way.  Cherries,  strawber- 
ries and  other  small  fruits  are  iced  with  the  stems 
on,  only  the  largest  being  chosen.  Pineapples 
should  be  cut  into  thin  slices  and  these  again 
divided  into  quarters.  Oranges  and  lemons 
should  be  carefully  pared,  and  all  the  white  skin 
removed.  Lemons  are  cut  into  horizontal  slices, 
and  oranges  are  divided  into  quarters. 

Salted  Peanuts — Buy  one  quart  of  unroasted 
peanuts,  break  the  shells  carefully  to  prevent 
crashing;  then  drop  the  nuts  into  very  hot  water 
and  rub  gently  until  the  red  skin  is  off.  Dry 
carefully,  lay  on  flat  tin  plates  and  pour  melted 
butter  over  them — a couple  of  teaspoonfuls  will 
suffice;  then  set  in  rather  quick  oven  until  a nice 
brown ; then  take  up  and  sprinkle  liberally  with 
salt,  tossing  them  so  that  both  sides  will  receive 
a coat. 


housekeeping  and  cookery 


297 


GaNNED  FRUITS,  Etc. 

To  Can  Peaches  — First  prepare  the  syrup. 
For  canned  fruits,  1 quart  granulated  sugar  to  2 
quarts  water  is  the  proper  proportion;  to  be  in- 
creased or  lessened,  according  to  the  quantity  of 
fruit  to  be  canned,  but  always  twice  as  much 
water  as  sugar.  Use  porcelain  kettle,  and,  if 
possible,  take  care  that  it  is  kept  solely  for  can- 
ning and  preserving  — nothing  else.  Have  an- 
other porcelain  kettle  by  the  side  of  the  first,  for 
boiling  water  (about  3 quarts).  Put  the  peaches, 
a few  at  a time,  into  a wire  basket,  such  as  is 
used  to  cook  asparagus,  etc.  See  that  it  is  per- 
fectly clean  and  free  from  rust.  Dip  them,  when 
in  the  basin,  into  a pail  of  boiling  water  for  a 
moment,  and  transfer  immediately  into  a pail 
of  cold  water.  The  skin  will  then  at  once  peel 
off  easily,  if  not  allowed  to  harden  by  waiting. 
This,  besides  being  a neat  and  expeditious  way  of 
peeling  peaches,  also  saves  the  best  part  of  the 
fruit,  which  is  so  badly  wasted  in  the  usual  mode 
of  paring  fruit.  As  soon  as  peeled,  halve  and 
drop  the  peaches  into  boiling  water,  and  let 
them  simmer  — not  boil  hard  — till  a silver  fork 
can  be  passed  through  them  easily.  Then  lift 
each  half  out  separately  with  a wire  spoon  and 
fill  the  can  made  ready  for  use;  pour  in  all  the 
boiling  syrup  which  the  jar  will  hold;  leave  it  a 
moment  for  the  fruit  to  shrink  while  filling  the 
next  jar;  then  add  as  much  more  boiling  syrup 
as  the  jar  will  hold,  and  cover  and  screw  down 
tightly  immediately.  Continue  in  this  way,  pre- 
paring and  sealing  one  jar  at  a time,  until  all  is 
done.  If  any  syrup  is  left  over,  add  to  it  the 
water  in  which  the  peaches  were  simmered,  and 
a little  more  sugar;  boil  it  down  till  it  “ ropes” 
from  the  spoon  and  you  have  a nice  jelly,  or,  by 
adding  some  peaches  or  other  fruit,  a good  dish 
of  marmalade.  Peaches  or  other  fruit,  good, 
but  not  quite  nice  enough  for  canning,  can  be 
used  in  this  way  very  economically.  Peaches  to 
be  peeled  as  directed  above  should  not  be  too 
green  or  too  ripe,  else,  in  the  first  place,  the  skin 
cannot  be  peeled  off,  or,  if  too  ripe,  the  fruit 
will  fall  to  pieces. 

Another  Way  — After  peeling  and  halving  as 
above  directed,  lay  a clean  towel  or  cloth  in  the 
bottom  of  a steamer  over  a kettle  of  boiling 
water  and  put  the  fruit  on  it,  half  filling  the 
steamer.  Cover  tightly  and  let  it  steam  while 
making  the  syrup.  When  this  is  ready,  and  the 
fruit  steamed  till  a silver  fork  will  pass  through 
easily,  dip  each  piece  gently  into  the  boiling 
syrup;  then  as  gently  place  in  the  hot  jar,  and 
so  continue  till  all  have  been  thus  scalded  and 
put  in  the  jar.  Then  fill  full  with  syrup,  cover 
and  seal  immediately.  While  filling,  be  sure  and 
keep  the  jars  hot. 

Pears — The  skin  will  not  peel  off  so  easily  as 
that  of  peaches  by  dipping  them  in  boiling 
water,  but  it  will  loosen  or  soften  enough  to  be 
tanen  off  with  less  waste  of  the  fruit  than  if 
pared  without  scalding.  Prepare  the  syrup  and 
proceed  as  for  peaches.  They  will  require  longer 
cooking;  but  as  soon  as  a silver  fork  will  pass 


through  easily,  they  are  done.  Longer  cooking 
destroys  the  flavor. 

Pineapples — Pare  very  carefully  with  a silver 
knife,  as  steel  injures  all  fruit.  With  the  sharp 
point  of  the  knife  dig  out  as  neatly  and  with  as 
little  waste  as  possible  all  the  “ eyes  ” and  black 
specks,  then  cut  out  each  of  the  sections  in 
which  the  “ eyes  ” were,  in  solid  pieces  clear 
down  to  the  core.  By  doing  this  all  the  real  fruit 
is  saved,  leaving  the  core  a hard,  round,  woody 
substance,  but  containing  considerable  juice. 
Take  this  core  and  wring  it  with  the  hands  as  one 
wrings  a cloth,  till  all  the  juice  is  extracted,  then 
throw  it  away.  Put  the  juice  thus  saved  into  the 
syrup;  let  it  boil  up  5 minutes,  skim  till  clear, 
then  add  fruit.  Boil  as  short  a time  as  possible, 
and  have  the  flesh  tender.  The  pineapple  loses 
flavor  by  over-cooking  more  rapidly  than  any 
other  fruit.  Fill  into  well-heated  jars,  add  all 
the  syrup  the  jar  will  hold;  cover  and  screw  down 
as  soon  as  possible. 

Plums  — Plums  should  be  wiped  with  a soft 
cloth  or  dusted,  never  washed.  Have  the  syrup 
all  ready,  prick  each  plum  with  a silver  fork  to 
prevent  the  skin  from  bursting,  and  put  them 
into  the  syrup.  Boil  from  8 to  10  minutes,  judg- 
ing by  the  size  of  the  fruit.  Dip  carefully  into 
the  hot  jars,  fill  full,  and  screw  on  the  cover 
immediately.  Cherries  may  be  put  up  in  the 
same  way. 

Strawberries  (Canned)  — Allow  to  each  1 lb. 
of  fruit  % lb.  of  sugar. 

Put  berries  and  sugar  into  a large,  flat  dish  and 
allow  to  stand  about  3 hours,  then  draw  off  the 
juice  and  put  into  preserving-pan  and  allow  to 
come  to  a boil,  removing  the  scum  as  it  rises; 
then  put  in  the  berries,  and  let  them  come  to  a 
boil.  Put  into  warm  bottles  and  seal  quickly. 
Cherries  (Canned)  — To  every  1 lb.  of  fruit 

lb.  of  sugar,  3 gills  of  water. 

Put  the  sugar  and  water  on  the  fire  to  heat,  and 
as  soon  as  it  comes  to  a boil  put  in  the  cherries 
and  allow  them  to  scald  for  hour;  put  into 
bottles  boiling  hot  and  seal.  A few  of  the  ker- 
nels put  in  to  scald  with  the  fruit  impart  a fine 
flavor.  Note  — Be  sure  to  skim  well. 

Preserved  Crab  Apples  — Select  large,  fine 
crab  apples,  prick  the  skins  in  several  places; 
put  into  your  preserving-kettle  % lb.  of  sugar  to 
each  pound  of  fruit  and  a cupful  of  water ; let 
the  syrup  boil  20  minutes,  skimming  off  the 
scum  which  rises  to  the  top;  then  put  in  your 
fruit  and  cook  gently  until  the  apples  can  be 
pierced  with  a straw;  then  take  them  out  and 
lay  on  plates;  boil  the  juice  ^ hour  longer;  then 
put  the  fruit  in  jars,  fill  up  with  juice  and  seal. 

Fruit  Jellies — The  fruit  should  be  placed  in 
a jar,  and  the  jar  set  in  a stewpan  of  warm 
water,  covered  and  allowed  to  boil  until  the  fruit 
is  broken;  take  a strong  jelly  bag  and  press  a 
little  of  the  fruit  at  a time,  turning  out  each  time 
the  skins;  allow  2 lbs.  of  sugar  to  1 quart  of 
juice,  set  on  the  stove  to  boil  again.  Many  good 
cooks  heat  the  sugar  by  placing  in  the  oven  and 
stirring  now  and  then  to  prevent  burning.  When 


298 


HOUSEKEEPING  AND  COOKERY 


the  juice  begins  to  boil  (watch  that  it  does  not 
boil  over  25  minutes),  then  add  the  heated  sugar; 
stir  well  and  just  bring  to  a boil,  remove  directly 
from  the  stove,  dip  the  vessels  to  contain  it  in 
hot  water,  and  set  them  upon  a dish  cloth  wrung 
out  of  warm  water,  pouring  the  boiling  liquid 
into  them;  cover  in  the  usual  manner. 

Rhubarb  Jelly  — Soak  2 oz.  gelatine  in  a pint 
of  water  with  % lb.  best  lump-sugar;  well  wash 
and  slice  about  2)^  lbs.  of  rhubarb  of  a nice 
bright  color,  put  it  into  a stewpan  to  boil  with  a 
quart  of  water,  leave  it  to  get  thoroughly  stewed, 
but  not  long  enough  to  let  the  juice  get  thick; 
strain  the  latter,  and  add  1%  pints  of  it  to  the 
dissolved  gelatine,  with  the  whites  and  shells  of 
3 eggs.  Whisk  it  all  quickly  on  the  fire,  pass  it 
through  the  jelly -bag,  and  pour  it  into  a mould 
and  leave  it  to  set. 

Orange  and  Tapioca  Jelly  — Soak  6 table- 
spoonfuls of  tapioca  for  3 hours  in  2 cupfuls  of 
salted  water;  set  in  hot  water  and  boil,  adding  4 
teaspoonfuls  of  sugar  and  a little  boiling  water  if 
too  thick.  When  like  custard,  add  the  juice  of  1 
orange.  Cover  the  bottom  of  the  mould  with 
sliced  oranges,  and  when  the  jelly  is  cool  pour  it 
over  the  fruit. 

Quince  Jelly  — Ripe  quinces,  allowing  1 pint 
of  water  to  each  pound  of  fruit,  % lb.  of  sugar 
to  each  pound  of  juice. 

Prepare  the  quinces  and  put  them  in  water 
in  the  above  proportions;  simmer  gently  till  the 
juice  becomes  colored,  but  only  very  pale;  strain 
the  juice  through  a jelly  bag,  but  do  not  press 
the  fruit;  allow  it  to  drain  itself.  Put  the  strained 
juice  in  a preserving-pan  and  boil  20  minutes; 
then  stir  in  the  sugar  in  the  above  proportions 
and  stir  over  the  fire  for  20  minutes,  taking  off 
the  scum,  and  pour  into  glasses  to  se.t.  It  should 
be  rich  in  flavor,  but  pale  and  beautifully  trans- 
parent. Long  boiling  injures  the  color. 

Raspberry  Jelly  — Ripe,  carefully  picked 
raspberries;  allow  % lb.  of  pounded  sugar  to 
every  pound  of  fruit. 

Boil  the  raspberries  for  10  minutes,  strain  and 
weigh  the  juice  and  add  the  sugar  in  the  above 
proportions  and  boil  for  15  or  20  minutes.  Skim 
and  stir  well. 

Cherry  Jelly  — Maydukesor  Kentish  cherries 
(allowing  % pint  of  water  to  1 lb.  of  fruit). 

Boil  the  cherries  in  the  water,  strain  the  juice 
and  proceed  as  for  raspberry  jelly. 

Red  Currant  Jelly — Red  currants;  % lb.  of 
sugar  to  1 lb.  of  juice. 

Pick  the  fruit  and  simmer  it  in  water  for  about 
an  hour,  or  until  the  juice  flows  freely;  strain, 
boil  up  the  juice,  add  the  sugar,  and  boil  again, 
skimming  and  stirring  well  for  15  minutes.  Put 
into  small  pots,  and  when  cold  and  firm  cover  it. 

Black  Currant  Jelly  — Make  in  the  same 
way,  but  use  a larger  proportion  of  sugar. 

White  Currant  Jelly  — Pick  the  fruit  care- 
fully, weigh  it,  and  put  into  the  preserving-pan 
equal  quantities  of  fruit  and  sugar.  Boil  quickly 


for  10  minutes,  and  strain  the  juice  into  the 
pots;  when  cold  and  stiff  cover  them. 

Blackberry  Jelly  — Make  as  directed  for  red 
currant,  but  use  only  10  oz.  of  sugar  to  each 
pound  of  juice.  The  addition  of  a little  lemon 
juice  is  an  improvement. 

Barberry  Jelly — Barberries,  a little  water, 
% lb.  of  sugar  to  every  pound  of  juice. 

Take  ripe  barberries,  carefully  reject  any 
spotted  or  decayed  ones,  wash,  drain  them  and 
strip  off  the  stalks.  Boil  with  a very  little  water 
till  quite  tender,  press  out  and  strain  the  juice, 
boil  up  the  juice,  add  the  sugar,  and  boil  for  10 
minutes,  skimming  and  stirring  as  above. 

Green  Gooseberry  Jelly  — Carefully  picked 
gooseberries,  allowing  to  each  pound  of  fruit  % 
pint  of  water;  to  every  pound  of  juice  allow  1 
lb.  of  white  sifted  sugar. 

Boil  the  fruit  in  the  water,  reduce  to  a pulp — 
it  will  take  % hour— strain  through  a jelly  bag, 
weigh  the  sugar  in  the  above  proportions;  boil 
up  the  juice  quickly  and  add  the  sugar;  boil  till 
reduced  to  a jelly  (about  20  minutes),  skim  and 
stir  well;  pour  intro  pots. 

Red  Gooseberry  Jelly  — Make  it  in  the  same 
way  as  the  green,  but  % lb.  of  sugar  will  be  suf- 
ficient for  each  pound  of  juice.  In  straining  the 
juice  be  careful  not  to  press  the  fruit.  The 
surplus  fruit,  with  the  addition  of  some  currant 
juice,  can  be  made  into  common  jam. 

Mixed  Fruit  jelly  — Fruit,  strawberries,  cur- 
rants, cherries,  etc.;  % lb.  of  sugar  to  each 
pound  of  juice. 

Take  ripe  fruit,  strip  off  the  stalks  and  remove 
the  stones  from  the  cherries,  boil  all  together  for 
hour,  strain  the  juice.  Boil  up  the  juice,  add 
the  sugar  in  the  above  proportions,  stirring  well 
till  quite  dissolved,  boil  again  for  15  or  20 
minutes  till  it  jellies,  stirring  frequently,  and 
carefully  removing  all  scum  as  it  rises. 

Quince  Jelly  — Ripe  quinces;  to  every  pound 
of  quince  allow  1 lb.  of  crushed  sugar. 

Peel,  cut  up  and  core  the  quinces.  Put  them 
in  sufficient  cold  water  to  cover  them,  and  stew 
gently  till  soft,  but  not  red.  Strain  the  juice 
without  pressure,  boil  the  juice  for  20  minutes, 
add  the  sugar  and  boil  again  till  it  jellies — about 
3^  hour — stir  and  skim  well  all  the  time.  Strain 
it  again  through  a napkin,  or  twice-folded  mus- 
lin, pour  into  pots  or  moulds,  and  when  cold 
cover  it.  The  remainder  of  the  fruit  can  be 
made  into  marmalade  with  %.  lb.  sugar  and  % 
lb.  juicy  apples  to  every  pound  of  quinces,  or  it 
can  be  made  into  compotes  or  tarts. 

Quince  and  Apple  Jelly  — Equal  quantities 
of  quinces  and  apples;  to  every  pound  of  juice 
allow  % lb.  white  sugar. 

Stew  the  fruit  separately  till  tender  (the 
quinces  will  take  longer),  strain  the  juice,  mix  it 
and  add  the  sugar.  Proceed  as  in  quince  jelly. 

Apple  Jelly  — Some  sound  apples;  allow  % 
lb.  sugar  to  each  pound  of  juice. 

Peel,  core  and  quarter  the  apples,  and  throw 
them  into  cold  water  as  they  are  done;  boil  them 


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299 


till  tender,  then  strain  the  juice  from  them 
through  a fine  sieve,  and  afterwards  through  a 
jelly  bag — if  necessary  pass  it  through  twice, 
as  the  juice  should  be  quite  clear;  boil  up  the 
juice,  add  the  sugar,  stir  till  melted,  and  boil  for 
another  10  minutes;  add  the  strained  juice  of  a 
lemon  to  every  1%  lbs.  of  juice  just  before  it  is 
finished. 

Apple  Jelly  (2) — One  lb.  moist  sugar,  1 lb. 
apples,  1 lemon  — the  juice  of  the  lemon  to  be 
used  and  the  rind  added,  cut  very  fine. 

Boil  the  whole  until  it  becomes  a perfect  jelly; 
let  it  stand  in  a mould  till  quite  firm  and  cold, 
turn  it  out  and  stick  it  with  almonds;  set  custard 
round.  If  for  dessert,  use  a small  plain  mould. 

Orange  Jelly  — Put  1 package  of  gelatine  to 
soak  in  1 pint  of  cold  water;  when  it  is  dissolved 
add  2 pints  of  boiling  water  and  juice  of  34 
dozen  oranges  and  2 lemons,  as  well  as  1 pound 
of  sugar;  when  all  is  dissolved,  strain  through  a 
jelly  bag  and  set  away  to  harden.  Cider  or  other 
fruit  juice  may  be  substituted  for  the  oranges 
and  lemons. 

Sago  Jelly  — Two  lbs.  picked  red  currants,  1 
pint  cold  water,  34  lb.  white  sugar,  a cupful  of 
sago. 

Put  the  currants  into  the  water  and  boil  till 
soft,  pass  them  through  a sieve;  put  the  juice  to 
boil  again  with  the  sugar;  when  quite  boiling 
add  the  sago,  previously  soaked  in  cold  water; 
boil  20  minutes  until  quite  transparent,  put  into 
a mould,  and  when  cold  turn  out.  Serve  with 
or  without  custard  around  it. 

Currant  Sponge  — lover  34  box  of  gelatine 
with  cold  water  and  let  soak  34  hour;  pour  over 
a pint  of  boiling  water,  add  34  pint  °f  sugar  and 
stir  over  the  fire  for  5 minutes.  Pour  in  34  pint 
of  red  currant  juice,  strain  into  a tin  pan,  set  on 
ice  until  the  mixture  begins  to  thicken,  beat  to  a 
froth,  add  the  well-beaten  whites  of  4 eggs,  mix, 
and  pour  into  a mould  to  harden.  Serve  with 
whipped  cream. 

DAIRY  DISHES. 

GREAT  attention  and  cleanliness  are  re- 
quired in  the  management  of  a dairy. 
The  cows  should  be  regularly  milked  at 
an  early  hour,  and  their  udders  perfectly 
emptied. 

The  quantity  of  milk  depends  on  many 
causes;  as  the  goodness,  breed  and  health  of 
the  cow,  the  pasture,  the  length  of  time  from 
calving,  the  having  plenty  of  clean  water  in  the 
field  she  feeds  in,  etc.  A change  of  pasture 
will  tend  to  increase  it. 

When  a calf  is  to  be  reared,  it  should  be 
removed  from  the  cow  in  ten  days  at  the 
farthest.  It  should  be  removed  in  the  morning 
and  no  food  given  to  it  till  the  following  morn- 
ing, when,  being  extremely  hungry,  it  will 
drink  readily;  feed  it  regularly  morning  and 


evening,  and  let  the  milk  which  is  given  to  it 
be  just  warm;  skimmed  milk  will  be  quite  good 
enough. 

The  milk  when  brought  in  should  always  be 
strained  into  the  pans.  The  cans  containing 
the  recently  drawn  milk  should  be  placed  in 
water  about  56°  F.,  which  should  rise  a little 
above  the  level  of  the  milk;  the  animal  heat  is 
thus  reduced  to  between  56°  and  58°  F.,  and 
the  milk  will  keep  sweet  for  thirty-six  hours 
even  in  the  hottest  weather.  This  temperature 
allows  the  cream  to  rise  with  greater  facility 
and  with  less  admixture  of  other  constituents 
than  can  be  obtained  in  any  other  way.  Some 
butter-makers  allow  the  milk  to  stand  for  thirty- 
six  hours;  others  say  that  twenty-four  hours  is 
sufficient  for  all  the  cream  to  rise.  After  the 
cream  has  risen  it  is  to  be  removed  by  skimming, 
and  after  standing  a suitable  time  is  placed  in 
the  churn.  The  kind  of  churn  generally  pre- 
ferred by  the  best  butter-makers  is  the  common 
dash  churn,  made  of  white  oak.  Much  depends 
upon  the  manner  in  which  the  operation  is  per- 
formed, even  with  the  same  churn.  The  motion 
should  be  steady  and  regular,  not  too  quick 
nor  too  slow.  The  time  occupied  in  churning 
12  or  15  gallons  of  cream  should  be  from  40  to 
60  minutes.  When  removed  from  the  churn,  it 
should  be  thoroughly  washed  in  cold  water, 
using  a ladle  and  not  the  hands.  It  should 
then  be  salted  with  about  one-twentieth  of  its 
weight  of  the  purest  and  finest  salt,  which 
should  be  thoroughly  incorporated  with  it,  by 
means  of  a butter-worker,  or  ladle,  the  hands 
being  never  allowed  to  touch  the  butter.  Twelve 
hours  afterwards  another  working  should  be 
performed  and  the  butter  packed  in  strong  and 
perfectly  tight  white  oak  firkins.  When  filled 
they  should  be  headed  up  and  a strong  brine 
poured  in  at  the  top.  It  should  then  be  placed 
in  a cool,  well-ventilated  cellar. 

Dr.  Ure  gives  the  following  directions  for 
curing  butter,  known  as  the  Irish  method: 
“ Take  one  part  of  sugar,  one  part  of  nitre,  and 
two  of  the  best  Spanish  great  salt,  and  rub  them 
together  into  a fine  powder.  This  composition 
is  to  be  mixed  thoroughly  with  the  butter  as 
soon  as  it  is  completely  freed  from  the  milk,  in 
the  proportion  of  1 ounce  to  16;  and  the  butter 
thus  prepared  is  to  be  pressed  tight  into  the 
vessel  prepared  to  receive  it,  so  as  to  leave  no 
vacuities.  This  butter  does  not  taste  well  till 
it  has  stood  at  least  a fortnight;  it  then  has  a 
rich,  marrowy  flavor  that  no  other  butter  ever 
acquires.” 

Preserving  Butter — Two  lbs.  of  common 
salt,  1 lb.  loaf-sugar,  and  1 lb.  saltpetre.  Beat 
the  whole  well  together,  then  to  14  lbs.  of  butter 
put  1 lb.  of  this  mixture,  work  it  well,  and  when 
cold  and  firm  put  it  into  glazed  earthen  vessels 


300 


HOUSEKEEPING  AND  COOKERY 


that  will  hold  14  lbs.  each.  Batter  thus  preserved 
becomes  better  by  being  kept,  but  it  must  be 
kept  from  the  air.  and  securely  covered  down.  If 
intended  for  winter  use,  add  another  ounce  of 
the  mixture  to  every  pound  of  butter,  and  on  the 
top  of  the  pans  lay  enough  salt  to  cover  them 
with  brine. 

Clouted  Cream  — In  order  to  obtain  this, the 
milk  is  suffered  to  stand  in  a vessel  for  24  hours. 
It  is  then  placed  over  a stove,  or  slow  fire,  and 
very  gradually  heated  to  an  almost  simmering 
state,  below  the  boiling  point.  When  this  is 
accomplished  (the  first  bubble  having  appeared), 
the  milk  is  removed  from  the  fire,  and  allowed  to 
stand  for  24  hours  more.  At  the  end  of  this  time 
the  cream  will  have  arisen  to  the  surface  in  a 
thick  or  clouted  state,  and  is  removed.  In  this 
state  it  is  eaten  as  a luxury;  but  it  is  often  con- 
verted into  butter,  which  is  done  by  stirring  it 
briskly  with  the  hand  or  a stick.  The  butter 
thus  made,  although  more  in  quantity,  is  not 
equal  in  quality  to  that  procured  from  the  cream 
which  has  risen  slowly  and  spontaneously:  and 
in  the  largest  and  best  dairies  in  the  Yale  of 
Honiton  the  cream  is  never  clouted,  except  when 
intended  for  the  table  in  that  state. 

Rennet  — Take  out  the  stomach  of  a calf  just 
killed,  aud  scour  it  well  with  salt  and  water,  both 
inside  and  out;  let  it  drain,  and  then  sew  it  up 
with  two  large  handfuls  of  salt  in  it,  or  keep  it 
in  the  salt  wet,  and  soak  a piece  in  fresh  water 
as  it  is  required. 

Maitre  d'Hotel  Butter  — Two  oz.  fresh  but- 
ter, juice  of  1 lemon,  white  sugar  and  salt  to 
taste,  parsley  blanched,  freed  from  moisture  and 
finely  minced. 

Put  the  butter  in  a basin  with  the  other  ingre- 
dients, incorporate  the  whole  effectually  and 
quickly,  and  put  it  by  in  a cool  place  until 
wanted. 

Bntter  (to  serve  as  a little  dish)— Roll  but- 
ter in  different  forms,  either  like  a pine,  making 
the  marks  with  a teaspoon,  or  in  crimping  roll- 
ers, work  it  through  a colander,  or  scoop  with  a 
teaspoon,  and  mix  it  with  grated  beef  tongue 
or  anchovies.  Make  a wreath  of  curled  parsley 
to  garnish. 

Curled  Bntter  — Procure  a strong  cloth,  and 
secure  it  by  two  of  its  corners  to  a nail  or  hook 
in  the  wall;  knot  the  remaining  two  corners, 
leaving  a small  space.  Then  place  your  butter 
into  the  cloth;  twist  firmly  over  your  serving 
dish,  and  the  butter  will  force  its  way  between 
the  knots  in  little  curls  or  strings.  Garnish  with 
parsley  and  send  to  table. 

Daisy  Butter  — Two  tablespoonfuls  white 
sugar,  yolks  of  2 hard-boiled  eggs,  2 tablespoon- 
fuls orange-flower  water,  lb.  fresh  butter. 

Pound  the  yolks  with  the  orange-flower  water 
(in  a mortar)  to  a smooth  paste,  then  mix  in  the 
sugar  and  butter.  Now  place  in  a clean  cloth, 
and  force  the  mixture  through  by  wringing. 
The  butter  will  fall  upon  the  dish  in  pieces  ac- 
cording to  the  size  of  the  holes  in  the  cloth. 


Melted  Butter  — Five  oz.  butter,  1 table- 
spoonful  flour,  2 tablespoonfuls  water,  salt  to 
taste. 

Put  all  the  ingredients  into  a stew-pan,  and 
stir  one  way  over  the  fire  until  all  the  ingredients 
are  well  mixed.  Allow  it  just  to  boil,  and  it  is 
ready  to  serve. 

Clieese  (to  make)  — Warm  the  milk  till  equal 
to  new;  but  observe  it  must  not  be  too  hot ; now 
add  a sufficiency  of  rennet  to  turn  it,  and  cover 
it  over;  let  it  remain  till  well  turned,  then  strike 
the  curd  well  down  with  the  skimming -dish,  and 
let  it  separate,  observing  to  keep  it  still  covered. 
Put  the  vat  over  the  tub,  and  fill  it  with  curd, 
which  mast  be  squeezed  close  with  the  hand,  and 
more  is  to  be  added  as  it  sinks,  and  at  length 
left  about  three  inches  above  the  edge  of  the 
vat..  Before  the  vat  is  in  this  manner  filled, 4he 
cheese  cloth  must  be  laid  at  the  bottom  of  it, 
and,  when  full,  drawn  smoothly  over  on  all  sides. 
The  curd  should  be  salted  in  the  tub  after  the 
whey  is  out.  When  everything  is  prepared  as 
above  directed,  put  a board  under  and  over  the 
vat,  then  place  it  in  the  press;  let  it  remain  2 
hours-  then  turn  it  out,  put  on  a fresh  cheese 
cloth,  and  press  it  again  10  hours;  then  salt  it 
all  over,  and  turn  it  again  into  the  vat;  then 
press  it  again  24  hours.  The  vat  should  have 
several  small  holes  in  the  bottom  to  let  the  whey 
run  off. 

Cheese  (to  preserve  sound) — Wash  in  warm 
whey,  when  you  have  any.  wipe  it  once  a month, 
and  keep  it  on  a rack.  If  you  want  to  ripen  it, 
a damp  cellar  will  bring  it  forward.  When  a 
whole  cheese  is  cut,  the  larger  quantity  should 
be  spread  with  butter  inside,  and  the  outside 
wiped  to  preserve  it.  To  keep  those  in  daily  use 
moist,  let  a clean  cloth  be  wrung  out  from  cold 
water,  and  wrapped  round  them  when  carried 
from  table.  Dry  cheese  may  be  used  to  advantage 
to  grate  for  serving  with  macaroni, 

Cream  Cheese  — Put  5 quarts  of  strippings, 
that  is,  the  last  of  the  milk,  into  a pan  with  2 
spoonfuls  of  rennet.  When  the  curd  is  come, 
strike  it  down  two  or  three  times  with  the  skim- 
ming-dish  just  to  break  it.  Let  it  stand  2 hours, 
then  spread  a cheese-cloth  on  a sieve,  put  the 
curd  on  it,  and  let  the  whey  drain;  break  the 
curd  a little  with  your  hand,  and  put  it  into  a 
vat  with  a 2-lb.  weight  upon  it.  Let  it  stand  12 
hours,  take  out,  and  bind  a fillet  round.  Turn 
every  day  till  dry,  from  one  board  to  another; 
cover  them  with  nettles,  or  clean  dockleaves,  and 
put  between  two  pewter  plates  to  ripen.  If  the 
weather  be  warm,  it  will  be  ready  in  3 weeks. 

Sage  Cheese  — Bruise  some  young  red  sage 
and  spinach  leaves,  press  out  the  juice,  and  mix 
it  with  the  curd;  then  proceed  as  with  other 
cheese. 

Cheese  Straws  — Six  oz.  flour,  4 oz.  butter,  3 
oz.  grated  Parmesan  cheese,  a little  cream,  salt, 
white  pepper  and  cayenne. 

Roll  it  out  thin,  cut  into  narrow  strips,  bake 
in  a moderate  oven,  and  serve  piled  high  and  very 
hot  and  crisp. 


HOUSEKEEPING  AND  COOKERY 


301 


Boast  Cheese  — Three  oz.  Cheshire  cheese, 
yolks  of  3 eggs,  4 oz.  grated  bread-crumbs,  3 oz. 
butter,  a dessertspoonful  of  mustard,  salt  and 
pepper. 

Grate  the  cheese,  add  the  yolks,  bread-crumbs 
and  butter;  beat  the  whole  well  in  a mortar  and 
add  the  mustard,  salt  and  pepper.  Make  some 
toast  cut  into  neat  slices  and  spread  the  paste 
thickly  on.  Cover  with  a dish  and  place  in  the 
oven  till  hot  through,  then  uncover  and  let  the 
cheese  color  a light  brown.  Serve  immediately. 

Ramequins  — Beat  2 eggs,  whites  and  yolks 
separately;  to  the  yolks  of  the  eggs  add  2 table- 
spoonfuls flour,  2 oz.  melted  butter  and  2 oz. 
cheese,  grated;  to  this  add  the  stiff  whites  of  the 
eggs.  Mix  well  and  bake  in  buttered  gem-pans, 
in  quick  oven,  about  15  minutes.  Eat  hot. 

Cheese  Dish  — Quarter  lb.  good,  fresh  cheese, 
1 cup  sweet  milk,  34  teaspoonful  dry  mustard,  a 
little  pepper  and  salt,  1 tablespoonful  butter. 

Cut  the  cheese  into  thin  slices,  put  it  into  a 
“spider”  or  saucepan,  and  pour  over  it  the  milk; 
mix  in  the  other  ingredients.  Stir  this  mixture 
all  the  time  while  over  the  fire.  Turn  the  con- 
tents into  a hot  dish  and  serve  immediately. 

Cheese  Toast  — Some  rich  cheese,  pepper  to 
taste,  a beaten  egg,  with  sufficient  milk  to  make 
it  of  the  consistency  of  cream. 

Grate  the  cheese  and  mix  with  the  other  in- 
gredients; warm  the  mixture  on  the  fire,  and 
when  quite  hot  pour  it  over  some  slices  of  hot 
buttered  toast.  Serve  immediately. 


BEVERAGES 

THE  making  of  tea  depends  upon  the  brand. 
Always  scald  the  pot  just  as  you  make 
the  tea.  A general  rule  is : “One  teaspoon- 
ful for  each  person  and  one  for  the  pot.”  Pour 
on  a little  boiling  water  to  wet  the  tea.  A 
minute  or  two  later  add  a cup  or  two  of  boiling 
water.  Allow  to  stand  and  add  what  boiling 
water  is  necessary  for  the  amount  of  tea  de- 
sired. This  develops  the  strength  of  the  tea 
and  keeps  it  hot.  Ceylon  tea  must  not  wait 
more  than  five  minutes,  as  after  that  it  takes  on 
an  unpleasant  taste.  Make  a little,  and  often. 

To  make  good  coffee  is  the  simplest  and  yet 
one  of  the  most  important  things  that  pertain 
to  cooking,  but  comparatively  few  know  how  to 
do  it.  For  a family  of  five  or  six,  take  \ cup 
good  ground  coffee  and  mix  with  it  the  white 
of  1 egg  and  a little  water;  put  it  in  the  coffee- 
pot, and  add  to  that  about  a pint  of  cold  water. 
When  it  comes  to  a boil,  set  it  on  the  back  of 
the  stove  and  add  boiling  water  sufficient  for 
use.  This,  with  cream  and  sugar,  makes  most 
delicious  coffee. 

Remember  in  making  coffee : 

That  the  same  flavor  will  not  suit  every  taste, 


but  that  every  one  may  be  suited  to  a nicety  by 
properly  blending  two  or  more  kinds. 

That  equal  parts  of  Mocha,  Java  and  Rio 
will  be  relished  by  a good  many  people. 

That  a mild  coffee  can  be  made  dangerously 
strong  and  still  retain  the  mildness  of  flavor. 

That  the  enjoyment  of  a beverage  and  slavish 
devotion  thereto  are  quite  different  things. 

That  the  flavor  is  improved  if  the  liquid  is 
turned  from  the  dregs  as  soon  as  the  proper 
strength  has  been  obtained. 

That  where  the  percolation  method  is  used 
the  coffee  should  be  ground  very  fine  or  the 
strength  will  not  be  extracted. 

That  if  the  ground  coffee  is  put  into  the  water 
and  boiled,  it  should  be  rather  coarse;  otherwise 
it  will  invariably  be  muddy. 

That  a good  coffee  will  always  command  a 
fair  price,  but  that  all  high-priced  coffees  are 
not  necessarily  of  high  quality. 

That,  in  serving,  the  cups  and  cream  should 
be  warm;  the  cream  should  be  put  in  the  cup 
before  the  coffee  is  poured  in,  but  it  is  imma- 
terial when  the  sugar  is  added. 

That  a level  teaspoonful  of  the  ground  coffee 
to  each  cup  is  the  standing  allowance,  from 
which  deviation  can  be  made  in  either  direction, 
according  to  the  strength  desired. 

Cocoa  — Two  tablespoonfuls  cocoa,  1 breakfast 
cupful  boiling  milk  and  water. 

Put  sufficient  cold  milk  in  to  form  the  cocoa 
into  a smooth  paste.  Now  add  equal  propor- 
tions of  boiling  milk  and  boiling  water,  mixing 
well.  Great  care  must  be  taken  that  the  milk 
does  not  burn,  or  it  will  impart  a disagreeable 
flavor. 

Chocolate — Allow  2 sticks  of  chocolate  to  1 
pint  of  new  milk.  After  the  chocolate  is  scraped, 
either  let  it  soak  an  hour  or  so,  with  a table- 
spoonful of  milk  to  soften  it,  or  boil  it  a few 
moments  in  2 or  3 tablespoonfuls  water;  then,  in 
either  case,  mash  into  a smooth  paste.  When 
the  milk,  sweetened  to  taste,  is  boiling,  stir  in 
the  chocolate  paste,  adding  a little  of  the  boiling 
milk  to  it  first  to  dilute  it  evenly.  Let  it  boil 
half  a minute,  stir  it  well  and  serve  immediately. 

Ginger  Beer  — One  and  one  fourth  lbs.  loaf 
sugar,  1 lemon,  2 oz.  best  white  ginger,  1 gallon 
boiling  water,  1 tablespoonful  German  yeast, 
and  34  oz*  cream  of  tartar. 

Peel  the  lemon;  cut  the  inside  in  pieces. 
Crush  the  ginger,  add  the  sugar  and  cream  of 
tartar;  pour  over  all  the  boiling  water;  stir  well 
until  the  sugar  is  melted.  Let  it  stand  24  hours 
to  be  quite  cold,  then  stir  in  the  yeast,  which 
ought  to  be  previously  dissolved.  Stir,  and  strain 
through  a coarse  cloth;  then  bottle,  taking  care 
the  corks  are  secured.  Keep  in  a cool  place  in 
hot  weather. 

Oatmeal  Drink— (Dr. Parkes) — “The  propor- 
tions are  34  lb.  oatmeal  to  2 or  3 quarts  water, 


302 


HOUSEKEEPING  AND  COOKERY 


according  to  the  heat  of  the  day  and  the  work 
and  thirst;  it  should  be  well  boiled,  and  then  1 
or  134  oz*  brown  sugar  added.  If  you  find  it 
thicker  than  you  like,  add  3 quarts  water.  Be- 
fore drinking  it  shake  up  the  oatmeal  well 
through  the  liquid.  In  summer  drink  this  cold; 
in  winter,  hot.  You  will  find  it  not  only  quenches 
thirst,  but  will  give  you  more  strength  and  en- 
durance than  any  other  drink.  If  you  cannot 
boil  it,  you  can  take  a little  oatmeal  mixed  with 
cold  water  and  sugar,  but  this  is  not  so  good; 
always  boil  it  if  you  can.  If  at  any  time  you 
have  to  make  a very  long  day,  as  in  harvest,  and 
cannot  stop  for  meals,  increase  the  oatmeal  to 
34  lb.,  or  even  % lb.,  and  the  water  to  3 quarts  if 
you  are  likely  to  be  very  thirsty.  If  you  cannot 
get  oatmeal,  wheat  flour  will  do,  but  not  quite  so 
well.” 

Those  who  try  this  recipe  will  find  that  they 
can  get  through  mare  work  than  when  using 
beer,  and  that  they  will  be  stronger  and  healthier 
at  the  end  of  the  harvest.  Cold  tea  and  skim 
milk  are  also  found  to  be  better  than  beer,  but 
not  equal  to  the  oatmeal  drink. 

Lemonade  (1) — Six  large  lemons  and  1 lb. 
loaf  sugar. 

Rub  the  sugar  over  the  rinds  to  get  out  the 
flavor,  then  squeeze  out  all  the  juice  on  the 
sugar;  cut  what  remains  of  the  lemons  into 
slices,  and  pour  on  them  a quart  of  boiling 
water;  when  this  has  cooled,  strain  it  onto  the 
juice  and  sugar,  and  add  as  much  more  water 
(cold)  as  will  make  it  palatable. 

Lemonade  (2) — One  oz.  tartaric  acid,  1 lb.  loaf 
sugar,  1 pint  boiling  water,  and  20  or  30  drops 
essence  of  lemon. 

To  be  kept  in  a bottle  and  mixed  with  cold 
water,  as  desired. 

Lemon  Syrup  — Boil  until  clear  1 pint  lemon 
juice,  strained,  and  3*lbs.  loaf  sugar,  stirring 
constantly,  and  add  34  pint  water  to  prevent  its 
being  too  thick.  The  juice  of  a dozen  lemons 
will  give  about  a pint. 

To  Keep  Lemon  Juice  — Buy  the  fruit  when 
cheap,  when  not  quite  ripe;  cut  off  the  peels,  and 
roll  the  fruit  in  your  hand,  so  as  to  make  them 
part  with  the  juice  readily.  Squeeze  the  juice 
into  a china  basin,  strain  through  a muslin  which 
will  not  allow  the  least  pulp  to  pass.  Have  ready 
34-  and  34 -oz.  phials  (quite  dry),  fill  with  the 
juice  so  as  to  allow  34  teaspoonful  sweet  oil  in 
each.  Cork  tightly,  and  set  them  upright  in  a 
cool  place.  When  wanted  for  use,  wind  some 
clean  cotton  round  a skewer,  and,  dipping  it  in, 
the  oil  will  be  attracted.  The  juice  will  be  quite 
clear;  the  rinds  can  be  dried  for  grating. 

Peppermint  Cordial  — One  lb.  loaf  sugar,  1 
pint  boiling  water. 

Simmer  10  minutes,  then  stir  in  1 tablespoon- 
ful honey;  when  nearly  cold,  add  30  drops  essence 
of  peppermint.  Bottle  for  use.  Four  table- 
spoonfuls to  a tumbler  of  cold  or  hot  water 
makes  a delicious  drink.  Essence  of  ginger  can 
be  used  in  the  same  way. 


Raspberry  Syrup  — Fill  a 34 -gallon  fruit- jar 
with  ripe  red  raspberries,  pour  over  them  good 
cider  vinegar;  cover  tightly,' and  set  away  in  a 
cool,  dark  place  for  a week.  Put  on  the  fire  and 
let  come  to  a scalding  point,  strain  through  a 
jelly  bag;  to  the  juice  add  pint  for  pint  of 
sugar.  Boil  gently  about  20  minutes,  skimming 
constantly.  Bottle,  seal,  and  keep  in  a cool 
place.  Add  a wineglassful  to  a glass  of  iced 
water.  It  is  excellent. 

Ginger  Pop  — Allow  4 quarts  warm  water,  1 
oz.  white  ginger  root,  2 lemons,  1 lb.  white  sugar, 
34  tablespoon  cream  tartar,  and  34  CUP  soft 
yeast.  Cut  the  ginger  root  fine  and  boil  in  a 
little  of  the  water;  grate  in  the  yellow  rind  only 
of  the  lemons,  and  put  in  the  pulp  and  juice; 
when  nearly  cold,  add  the  yeast.  Put  all  in  a 
stone  jar  in  a warm  place  24  hours,  then  bottle 
for  use. 

Currant  Yinegar  — Two  quarts  black  cur- 
rants, 1 pint  best  vinegar,  134  lbs.  white  sugar. 

Well  bruise  the  currants  and  place  into  a basin 
with  the  vinegar;  let  it  stand  3 or  4 days,  and 
then  strain  into  an  earthen  jar;  add  the  sugar, 
set  the  jar  in  a saucepan  of  cold  water  and  boil 
for  an  hour.  When  cold,  bottle;  it  is  the  better 
for  keeping. 

Raspberry  Yinegar  — To  4 quarts  red  rasp- 
berries put  enough  vinegar  to  cover,  1 lb.  sugar 
to  every  pint  of  juice. 

Let  the  raspberries  and  vinegar  stand  for  24 
hours;  scald  and  strain;  add  sugar,  boil  20  min- 
utes, skim  well,  and  when  cold  bottle. 

Koumiss  — Put  1 gill  buttermilk  into  a quart 
of  new,  rich  milk,  and  add  4 lumps  white  sugar; 
see  that  the  sugar  is  dissolved.  Put  in  a covered 
vessel,  in  a warm  place,  for  10  hours;  it  will  then 
be  thick.  Pour  from  one  pitcher  to  another,  so 
that  it  may  become  uniformly  thick,  then  bottle 
and  set  away  in  a warm  place.  It  will  be  good 
in  24  hours  in  summer  and  36  in  winter.  The 
bottles  must  not  only  be  tightly  corked,  but  the 
corks  tied  down.  Shake  the  bottles  well  before 
opening.  This  is  an  excellent  drink  for  people 
with  weak  digestion,  and  is  also  good  for  chil- 
dren. 

Temperance  Cup  — Pare  the  yellow  rind  very 
thinly  from  twelve  lemons;  squeeze  the  juice 
over  it  in  an  earthen  bowl,  and  let  it  stand  over 
night,  if  possible.  Pare  and  slice  thinly  a very 
ripe  pineapple,  and  let  it  lie  over  night  in  34  lb. 
powdered  sugar.  If  all  these  ingredients  cannot 
be  prepared  the  day  before  they  are  used,  they 
must  be  done  very  early  in  the  morning,  because 
the  juices  of  the  fruit  need  to  be  incorporated 
with  the  sugar  at  least  12  hours  before  the  bev- 
erage is  used.  After  all  the  ingredients  have 
been  properly  prepared,  as  above,  strain  off  the 
juice,  carefully  pressing  all  of  it  out  of  the  fruit; 
mix  it  with  2 lbs.  powdered  sugar  and  3 quarts 
ice  water,  and  stir  it  until  the  sugar  is  dissolved. 
Then  strain  it  again  through  a muslin  or  bolting- 
cloth  sieve,  and  put  it  on  the  ice  or  in  a very  cold 
place  until  it  is  wanted  for  use. 


HOUSEKEEPING  AND  COOKERY 


303 


SICK-ROOM  COOKERY 

WITHIN  the  last  few  years  great  changes 
have  occurred  in  the  ideas  entertained 
by  the  medical  profession  as  to  what  is 
proper  food  for  invalids.  As  a rule,  patients 
are  allowed  to  eat  about  what  is  desired,  care 
being  taken  of  course  not  to  overload  the 
stomach.  There  are  cases,  however,  where  there 
is  little  wish  for  food,  and  where  the  thought- 
ful nurse  must  look  for  something  which  is 
daintily  appetizing  as  well  as  nourishing,  and 
at  the  same  time  easy  of  digestion.  To  meet 
this  want  the  recipes  below  are  given. 

Never  set  before  the  sick  a large  quantity  of 
food;  tempt  with  a very  small  portion  delicately 
cooked  and  tastefully  served.  If  not  eaten 
directly,  remove  from  the  sick-room  without 
delay,  as  no  food  should  be  allowed  to  stand 
there.  Do  not  give  the  same  food  often,  as 
variety  is  charming.  Never  keep  the  sick  wait- 
ing; always  have  something  in  readiness  — a 
little  jelly,  beef-tea,  stewed  fruit,  gruel,  etc.  It 
will  be  found  more  tempting  to  serve  any  of 
these  in  glasses.  If  much  milk  is  used,  keep  it 
on  ice.  Let  all  invalid  cookery  be  simple;  be 
careful  to  remove  every  particle  of  fat  from  broth 
or  beef -tea  before  serving. 

Beef-Tea  — Take  1 lb.  lean  beef,  1 pint  water, 
and  ^saltspoonful  salt. 

Cut  the  meat  into  very  small  pieces,  carefully 
removing  the  fat.  Put  into  a stone  jar  with 
the  salt  and  water;  cover  with  the  lid,  and  tie  over 
a piece  of  thick  brown  paper.  Put  it  into  a 
moderate  oven,  simmer  slowly  for  4 hours,  and 
strain. 

Beef-Tea  Custard — This  may  be  served  alone, 
either  hot  or  cold,  or  a few  small  pieces  can  be 
put  in  a cup  of  beef-tea,  whichis  thus  transferred 
into  a kind  of  soupe  royale.  Beat  up  an  egg  in 
a cup,  add  a small  pinch  of  salt,  and  enough  strong 
beef-tea  to  half  fill  the  cup;  butter  a tiny  mould 
and  pour  in  the  mixture.  Steam  it  for  20  min- 
utes, and  turn  it  out  in  a shape. 

Mutton  Broth  — Cut  in  small  pieces  1 lb.  of 
lean  mutton  or  lamb,  and  boil  it,  unsalted,  in  1 
quart  cold  water,  keeping  it  closely  covered 
until  it  falls  to  pieces.  Strain  it  and  add  1 table- 
spoonful of  rice  or  barley,  soaked  in  a little  warm 
water.  Simmer  for  34  hour,  stirring  often,  then 
add  4 tablespoonfuls  milk,  salt  and  pepper, 
and  a little  chopped  parsley,  if  liked.  Simmer 
again  5 minutes,  taking  care  that  it  does  not 
burn.  Chicken  broth  may  be  prepared  in  the 
same  way.  Crack  the  bones  well  before  putting 
them  into  the  water. 

Teal  Broth  — One  and  J4  lbs.  veal,  1 doz. 
sweet  almonds,  1 qt.  water,  a little  salt,  1 pt.  boil- 
ing water. 

Remove  all  the  fat  from  the  veal,  and  simmer 
gently  in  the  water  till  it  is  reduced  to  a pint; 


blanch  and  pound  the  almonds  till  they  are  a 
smooth  paste,  then  pour  over  them  the  boiling 
water  very  slowly,  stirring  it  all  the  time  till  it  is 
as  smooth  as  milk;  strain  both  the  almond  and 
veal  liquors  through  a fine  sieve  and  mix  well 
together;  add  the  salt,  and  boil  up  again. 

Chicken  Broth  —An  old  fowl,  3 pints  water, 
a pinch  of  salt,  a blade  of  mace,  6 or  8 pepper- 
corns, a very  small  chopped  onion,  a few  sprigs 
sweet  herbs. 

Cut  up  the  fowl  and  put  it,  bones  as  well,  in  a 
saucepan  with  the  water,  salt,  mace,  peppercorns, 
onion  and  sweet  herbs;  let  it  simmer  very  gently 
till  the  meat  is  very  tender,  which  will  take  about 
3 hours,  skimming  well  during  the  time.  Strain 
carefully  and  set  aside  to  cool. 

Egg  Broth — An  egg,  34  pint  good  unflavored 
veal  or  mutton  broth  quite  hot,  salt,  toast. 

Beat  the  egg  well  in  a broth  basin;  when 
frothy  add  the  broth,  salt  to  taste,  and  serve  with 
toast. 

Beef  Broth — One  lb.  good  lean  beef,  2 quarts 
cold  water,  34  teacup  tapioca,  a small  piece  of 
parsley,  an  onion,  if  liked,  pepper  and  salt. 

Soak  the  tapioca  1 hour,  cut  in  small  pieces 
the  beef,  put  in  a stew  pan  the  above  proportion 
of  water,  boil  slowly  (keeping  well  covered)  134 
hours,  then  add  the  tapioca,  and  boil  34  hour 
longer.  Some  add  with  the  tapioca  a small 
piece  of  parsley  and  a slice  or  two  of  onion. 
Strain  before  serving,  seasoning  slightly  with 
pepper  and  salt.  It  is  more  strengthening  to 
add,  just  before  serving,  a soft  poached  egg. 
Rice  may  be  used  instead  of  tapioca,  straining 
the  broth,  and  adding  1 or  2 tablespoonfuls  of 
rice  (soaked  for  a short  time),  and  then  boiling 
34  hour. 

Scotch  Broth  — The  liquor  in  which  a leg 
of  mutton,  piece  of  beef  or  old  fowl  has  been 
boiled,  barley,  vegetables  chopped  small,  a cup 
of  rough  oatmeal  mixed  in  cold  water,  salt  and 
pepper  to  taste. 

Add  to  the  liquor  some  barley  and  vegetables, 
chopped  small,  in  sufficient  quantity  to  make 
the  broth  quite  thick.  The  necessary  vegetables 
are  carrots,  turnips,  onions  and  cabbage,  but 
any  others  may  be  added;  old  (not  parched)  peas 
and  celery  are  good  additions.  When  the 
vegetables  are  boiled  tender  add  the  oatmeal  to 
the  broth,  salt  and  pepper  to  taste.  This  very 
plain  preparation  is  genuine  Scotch  broth  as 
served  in  Scotland;  with  any  coloring  or  herbs, 
etc.,  added,  it  is  not  real  Scotch  broth.  It  is  ex- 
tremely palatable  and  wholesome  in  its  plain 
form. 

Broth  (Beef,  Mutton  and  Yeal)  — Two  lbs. 
lean  beef,  1 lb.  scrag  of  veal,  1 lb.  scrag  of  mut- 
ton, some  sweet  herbs,  10  peppercorns,  5 quarts 
water,  1 onion. 

Put  the  meat,  sweet  herbs  and  peppercorns 
into  a nice  tin  saucepan,  with  the  water,  and 
simmer  till  reduced  to  3 quarts.  Remove  the  fat 
when  cold.  Add  the  onion,  if  approved. 


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HOUSEKEEPING  AND  COOKERY 


Mutton  Cutlets  (Delicate)  — Two  or  3 small 
cutlets  from  the  best  end  of  a neck  or  loin  of 
mutton,  1 cupful  of  water  or  broth,  a little  salt, 
and  a few  peppercorns. 

Trim  the  cutlets  very  nicely,  cut  off  all  the  fat, 
place  them  in  a flat  dish  with  enough  water  or 
broth  to  cover  them,  add  the  salt  and  pepper- 
corns and  allow  them  to  stew  gently  for  2 hours, 
carefully  skimming  off  every  particle  of  fat 
which  may  rise  to  the  top  during  the  process. 
At  the  end  of  this  time,  provided  the  cutlets  have 
not  been  allowed  to  boil  fast,  they  will  be  found 
extremely  tender.  Turn  them  when  half  done. 

Rabbit  (Stewed)  — Two  nice  young  rabbits, 
1 quart  of  milk,  1 tablespoonful  of  flour,  a blade 
of  mace,  salt  and  pepper. 

Mix  into  a smooth  paste  the  flour  with  }/%  glass 
of  milk,  then  add  the  rest  of  the  milk;  cut  the 
rabbits  up  into  convenient  pieces;  place  in  a 
stewpan  with  the  other  ingredients  and  simmer 
gently  until  perfectly  tender. 

Meat  Jelly  (1) — Beef,  isinglass,  1 teacupful 
of  water,  salt  to  taste. 

Cut  some  beef  into  very  small  pieces  and 
carefully  remove  all  the  fat.  Put  it  in  an 
earthen  jar  with  alternate  layers  of  the  best 
isinglass  (it  is  more  digestible  than  gelatine) 
until  the  jar  is  full.  Then  add  a teacupful 
of  water  with  a little  salt,  cover  it  down  closely, 
and  cook  it  all  day  in  a very  slow  oven.  In  the 
morning  scald  a jelly  mould  and  strain  the  liquor 
into  it.  It  will  be  quite  clear,  except  at  the 
bottom,  where  will  be  the  brown  sediment  such 
as  is  in  all  beef  tea,  and  it  will  turn  out  in  a 
shape.  It  is,  of  course,  intended  to  be  eaten 
cold,  and  is  very  useful  in  cases  where  hot  food 
is  forbidden,  or  as  a variety  from  the  usual  diet. 

Meat  Jelly  (2) — A calf’s  foot,  1%  lbs.  neck  of 
veal  or  beef,  a slice  or  two  of  lean  ham,  1 small 
onion,  a bunch  of  parsley,  a teaspoonful  of  salt, 
a little  spice,  3 quarts  of  water. 

Simmer  slowly  5 or  6 hours,  and  strain.  The 
above  makes  a strong  but  not  highly  flavored 
jelly.  More  ham  or  any  bones  of  unboiled  meat, 
game  or  poultry  will  improve  it.  The  liquor  in 
which  chicken  or  veal  has  been  boiled  should, 
when  at  hand,  be  used  instead  of  water.  Meat 
jellies  keep  better  when  no  vegetables  are  stewed 
in  them. 

Baked  Hominy — To  a cupful  of  cold  boiled 
hominy  (small  kind)  allow  2 cups  of  milk,  a 
heaping  teaspoonful  of  white  sugar,  a little  salt, 
and  3 eggs. 

Beat  the  eggs  very  light,  yolks  and  whites 
separately.  Work  the  yolks  into  the  hominy, 
alternately  with  the  butter.  When  thoroughly 
mixed,  put  in  the  sugar  and  salt,  and  go  on 
beating  while  you  soften  the  batter  gradually 
with  milk.  Be  careful  to  leave  no  lumps  in  the 
batter.  Lastly,  stir  in  the  whites  and  bake  in  a 
buttered  pudding-dish  until  light,  firm  and  deli- 
cately browned.  It  may  be  used  as  a dessert. 

Strengthening  Blanc-Mange  — One  pint 
milk,  34  oz.  isinglass,  rind  of  34  small  lemon,  2 
oz.  sugar,  yolks  of  3 fresh  eggs. 


Dissolve  the  isinglass  in  the  water,  strain 
through  muslin,  put  it  again  on  the  fire  with  the 
rind  of  the  half  lemon  cut  very  thin,  and  the 
sugar;  let  it  simmer  gently  until  well  flavored, 
then  take  out  the  lemon  peel,  and  stir  the  milk 
to  the  beaten  yolks  of  the  eggs;  pour  the  mix- 
ture back  into  the  saucepan,  and  hold  it  over  the 
fire,  keeping  it  stirred  until  it  begins  to  thicken; 
put  it  into  a deep  basin  and  keep  it  moved  with 
a spoon  until  it  is  nearly  cold,  then  pour  it  into 
the  moulds,  which  have  been  laid  in  water,  and 
set  it  in  a cool  place  till  firm. 

Milk  Punch  — One-half  pint  new  milk  and  1 
new-laid  egg. 

Set  the  milk  in  a clean  saucepan  over  a mod- 
erate fire;  while  it  is  heating  beat  the  egg  to  a 
froth  in  a basin  or  a large  cup^  When  the  milk 
begins  to  bubble,  skim  off  the  froth  as  it  forms, 
and  pour  it  into  the  whipped  egg,  quickly  beat- 
ing the  milk  in;  repeat  until  the  egg  is  well  mixed 
(without  curdling)  with  about  half  the  now  boiled 
milk.  Pour  the  remainder  from  the  saucepan 
into  the  mixture  in  basin,  and  quickly  pour  the 
whole  back  into  the  pan,  then  again  into  the 
basin,  and  so  on  until  it  is  all  frothy  and  well 
mixed.  This  cooks  the  eggs  sufficiently.  Add  a 
pinch  of  salt,  a lump  or  more  of  loaf-sugar,  a few 
gratings  of  nutmeg  or  ginger  according  to  taste, 
and  serve  in  a tumbler,  to  be  taken  while  hot. 
For  cases  of  spasmodic  pain  from  flatulency,  or 
other  cause,  where  brandy  is  often  recommended, 
this  is  much  safer  to  use. 

Pure  Stimulants — See  Medicine  and  Hygiene , 

p.  200. 

A Fever  Drink  (1)  — A little  tea  sage,  2 sprigs 
of  balm,  a very  small  quantity  of  wood  sorrel,  a 
small  lemon,  3 pints  of  boiling  water. 

Put  the  sage,  balm  and  wood  sorrel  into  a stone 
jug,  having  previously  washed  and  dried  them, 
peel  thin  the  lemon,  and  clear  from  the  white; 
slice  and  put  a piece  of  the  peel  in;  then  pour 
on  the  water,  sweeten  and  cover. 

A Fever  Drink  (2) — One  oz.  pearl  barley,  3 
pints  water,  1 oz.  sweet  almonds,  a piece  of 
lemon  peel,  a little  syrup  of  lemons  and  capil- 
laire. 

Wash  well  the  barley;  sift  it  twice,  then  add 
the  water,  sweet  almonds  beaten  fine,  and  the 
lemon  peel;  boil  till  you  have  a smooth  liquor, 
then  add  the  syrup. 

Apple  Water — Some  well  flavored  apples,  3 
or  4 cloves,  a strip  of  lemon  peel,  boiling  water. 

Slice  the  apples  into  a large  jug  (they  need  be 
neither  peeled  nor  cored).  Add  the  cloves  and 
lemon  peel,  and  pour  boiling  water  over.  Let  it 
stand  a day.  It  will  be  drinkable  in  12  hours  or 
less. 

Currant  Water  — One  quart  red  currants,  34 
pint  raspberries,  2 quarts  water;  syrup — 1 quart 
of  water,  about  % lb.  of  sugar. 

Put  the  fruit  with  the  water  over  a very  slow 
fire  to  draw  the  juice,  for  % hour.  They  must 
not  boil.  Strain  through  a hard  sieve  and  add 
syrup.  Other  fruits  may  be  used  in  the  same 
way. 


HOUSEKEEPING  AND  COOKERY 


305 


Sago  Jelly  — Boil  a teacupful  of  sago  in  4 
pints  of  water  until  quite  thick;  when  cold  add  a 
pint  of  raspberry  juice  pressed  from  fresh  fruit, 
or  half  the  quantity  of  raspberry  syrup;  add 
enough  white  sugar  to  sweeten  to  the  taste,  and 
boil  fast  for  5 minutes.  Pour  into  the  mould. 
Use  a little  cream  with  the  jelly. 

Flax-Seed  Lemonade  — Into  a covered  vessel 
pour  1 quart  of  boiling  water  upon  4 tablespoon- 
fuls of  flax-seed.  Steep  it  for  3 hours,  and  then 
add  the  juice  of  2 lemons  and  sweeten  to  the 
taste.  If  too  thick,  add  cold  water.  Good  for 
colds. 

Bread  Panada — Toast  to  a light  brown  sev- 
eral slices  of  stale  baker’s  bread.  Pile  them  in 
a bowl  with  sugar  and  a litte  salt  sprinkled 
between  them.  Cover  with  boiling  water;  cover 
tightly  and  set  into  a pan  of  boiling  water, 
letting  it  simmer  gently  until  the  contents  of  the 
bowl  are  like  jelly.  Eat  while  warm,  with  a 
little  powdered  sugar  and  nutmeg. 

Slippery-Elm  Bark  Tea-Break  the  bark 
into  bits,  pour  boiling  water  over  it,  cover  it 
closely  and  let  it  stand  until  cold.  Put  sugar 
and  ice  in  for  summer  diseases,  or  add  lemon 
juice  for  colds. 

Rice  Milk  — Two  tablespoonfuls  rice,  1 pint 
milk,  1 tablespoonful  ground  rice  (if  wanted 
thick,  2 will  be  required),  a little  cold  milk. 

Put  the  rice  into  the  pint  of  milk;  boil  it  until 
done,  stirring  to  prevent  it  burning.  Put  the 
ground  rice  with  a little  cold  milk,  mix  smooth, 
and  stir  it  in;  boil  for  about  15  minutes. 

Thick  Milk  may  be  made  in  the  same  way  as 
“ rice  milk,”  only  substituting  flour  for  rice, 
thickening  and  sweetening  to  taste.  Five  min- 
utes’ boiling  will  do. 

Chamomile  Tea — One  oz.  dried  chamomile 
flowers,  oz.  dried  orange  peel,  1 quart  boiling 
water. 

Put  the  chamomile  into  a jug  with  the  orange 
peel.  Pour  over  it  the  boiling  water,  and  stand 
in  the  back  of  the  stove,  just  close  enough  to  the 
fire  to  keep  it  simmering  till  the  strength  of  the 
peel  and  flower  is  drawn  out;  then  strain  off  for 
use. 

Dandelion  Tea  — Six  or  8 dandelion  roots, 
according  to  size,  1 pint  boiling  water. 

Pull  up  the  dandelion  roots  and  cut  off  the 
leaves;  wash  the  roots  well  and  scrape  off  a little 
of  the  skin.  Cut  them  up  into  small  pieces  and 
pour  the  boiling  water  on  them.  Let  stand  all 
night;  then  strain  through  muslin.  It  should  be 
quite  clear  and  the  color  of  brown  sherry.  About 
34  glassful  should  be  taken  at  a time.  This 
decoction  should  be  made  only  in  small  quanti- 
ties, as  it  will  keep  fresh  only  two  or  three  days. 

Jelly  Water — Stir  a tablespoonful  of  currant 
or  other  jelly  into  34  pint  water;  keep  it  cold 
and  give  as  occasion  requires.  Excellent  in 
fevers. 

Toast  Water — Toast  a large  slice  of  wheat 
bread  so  that  it  is  a deep  brown  all  over,  but  not 
blackened  or  burnt.  Lay  in  a covered  earthen- 
ware vessel,  cover  it  with  boilin'g  water,  and  let 


it  steep  until  cold.  Strain  it  and  add  a little 
lemon  juice,  unless  forbidden  by  the  physician. 

FOR  CHILDREN. 

For  Diarrhoea  — If  the  child  has  symptoms 
of  diarrhoea  or  summer  complaint,  take  the  caul 
of  mutton  or  lamb,  and  simmer  in  a pint  of  wa- 
ter, dusting  in  a little  flour  and  a little  salt.  This 
soup  is  nutritious,  and  allays  the  irritation  of  the 
bowels. 

Arrowroot,  made  quite  thin,  with  a teaspoon- 
ful of  sweet  cream,  is  nutritious  and  harmless. 
Do  not  make  the  food  for  infants  too  rich. 

Milk  Porridge — Take  1 spoonful  of  Indian 
meal,  and  1 of  white  flour;  wet  to  a paste  with 
cold  water;  put  the  paste  into  2 cups  of  boiling 
waterr  and  boil  20  minuses;  add  2 cups  of  milk 
and  a pinch  of  salt,  and  cook  10  minutes  more, 
stirring  often.  Eat  with  sugar  and  milk  stirred 
in  while  hot. 

For  Teething — Tie  a teacup  of  flour  closely 
in  a cloth,  and  boil  for  1 hour.  When  cold,  grate 
fine  — enough  to  thicken  a pint  of  half  milk 
and  half  water  the  consistence  of  porridge.  Add 
a litte  salt. 

Barley  Water  — Pick  over  and  wash  3 table- 
spoonfuls of  pearl  barley;  soak  it  34  hour  in 
a very  little  lukewarm  water,  and  stir,  without 
draining,  into  2 cupfuls  of  boiling  water,  salted 
a very  little.  Simmer  1 hour,  stirring  often. 
Strain,  and  add  2 teaspoonfuls  white  sugar.  When 
milk  disagrees  with  infants,  barley  water  can 
often  be  used. 

Digestion  of  Yarious  Foods. 

Easy  of  Digestion.  — Arrowroot,  asparagus, 
cauliflower,  baked  apples,  oranges,  grapes, 
strawberries,  peaches. 

Moderately  Digestible. — Apples,  raspberries, 
bread,  puddings,  rhubarb,  chocolate,  coffee, 
porter. 

Hard  to  Digest.  — Nuts,  pears,  plums,  cher- 
ries, cucumbers,  onions,  carrots,  parsnips. 

TIME  REQUIRED  FOR  DIGESTION. 

Hr«.  Min. 


Apples,  sweet 1 30 

“ sour 2 00 

Beans,  pod,  boiled 2 30 

Beef,  fresh,  rare,  roasted 3 00 

“ “ dried 3 30 

“ “ fried 4 00 

Beets,  boiled 3 45 

Bread,  wheat,  fresh 3 30 

“ corn 3 15 

Butter  (melted), 3 30 

Cabbage,  with  vinegar,  raw 2 00 

“ boiled 4 80 

Cheese  (old,  strong) 3 30 

Codfish 2 00 

Custard,  baked 2 45 

Duck,  domestic,  roasted 4 00 

“ wild,  “ 4 30 

Eggs,  fresh,  hard  boiled 3 30 

“ “ soft 3 00 


306 


HOUSEKEEPING  AND  COOKERY 


Hrs. 

Eggs,  fresh,  fried 3 

Goose,  roast 2 

Lamb,  fresh,  boiled 2 

Laver,  beef,  boiled 2 

Milk,  boiled 2 

“ raw 2 

Mutton,  roast 3 

“ broiled 3 

“ boiled  3 

Oysters,  raw 2 

“ roast 3 

“ stewed 3 

Parsnips,  boiled 2 

Pork,  fat  and  lean,  roast 5 

“ “ “ boiled 3 

“ “ “ raw 3 

Potatoes,  boiled 3 

“ baked 2 

Rice,  boiled 1 

Sago,  “ 1 

Salmon,  salted,  boiled 4 

Soup,  beef,  vegetable  .• 4 

“ chicken 3 

“ oyster 3 

Tapioca,  boiled 2 

Tripe,  soused,  boiled 1 

Trout,  fresh,  boiled  or  fried - 1 

Turkey,  domestic,  roast 2 

“ wild,  roast 2 

Turnips,  boiled 3 

Yeal,  fresh,  broiled 4 

“ fresh,  fried 4 

Venison  steak,  broiled 1 


Min. 

30 

00 

30 

00 

00 

15 

15 

00 

00 

55 

15 

30 

30 

15 

15 

00 

30 

30 

00 

45 

00 

00 

00 

30 

00 

00 

30 

00 

18 

30 

00 

30 

35 


Fat,  Water  and  Muscle  Properties  of  Food. 


100  PARTS. 

Water. 

Muscle. 

Fat. 

Cucumbers 

. . . . 97.0 

1.5 

1.0 

Turnips 

....  94.4 

1.1 

4.0 

Cabbage 

....  90.0 

4.0 

5.0 

Milk,  cows’ 

. . . . 86.0 

5.0 

8.0 

Apples , . . 

. . . . 84.0 

5.0 

10.0 

Eggs,  yolk  of 

...  79.0 

15.0 

27.0 

Potatoes  

1.4 

22.5 

Yeal 

10.1 

1.65 

Eggs,  white  of . . . . 

. . . . 53.0 

17.0 

.0 

Lamb 

. . . . 50.5 

11.0 

35.0 

Beef 

....  50.0 

15.0 

30.0 

Chicken 

....  46.0 

18.0 

32.0 

Mutton 

12.5 

40.0 

Pork 

38.5 

10.0 

50.0 

Beans  

....  14.8 

24.0 

57.7 

Buckwheat 

....  14.2 

8.6 

75.4 

Barley 

15.0 

68.8 

Corn 

....  14.0 

12.0 

73.0 

Peas 

....  14.0 

23.4 

60.0 

Wheat 

. . . . 14.0 

14.6 

69.4 

Oats 

....  13.6 

17.0 

66.4 

Rice 

6.5 

79.5 

Cheese 

....  10.0 

65.0 

19.0 

Butter 

100.0 

Percentage  of  Nutrition. 

Raw  encumbers,  2;  raw  melons,  3;  boiled 
turnips,  4J;  milk,  7;  cabbage,  74;  currants,  10; 
whipped  eggs,  13;  beets,  14;  apples,  16; 
peaches,  20;  boiled  codfish,  21;  broiled  venison, 
22;  potatoes,  22 J;  fried  veal,  24;  roast  pork, 


24 ; roast  poultry,  26 ; raw  beef,  26 ; raw  grapes, 
27;  raw  plums,  29;  broiled  mutton,  30;  oat- 
meal porridge,  75;  rye  bread,  79;  boiled  beans. 
87;  boiled  rice,  88;  barley  bread,  88;  wheat 
bread,  90;  baked  corn  bread,  91;  boiled  barley, 
92;  butter,  93;  boiled  peas,  93;  raw  oils,  94. 
Relative  Value  of  Food  (Beef  par). 
Oysters,  22;  milk,  24;  lobsters,  50;  cream, 
56;  codfish,  68;  eggs,  72;  turbot,  84;  mutton, 
87 ; venison,  89;  veal,  92;  fowl,  94;  herring,  100; 
beef,  100;  duck,  104;  salmon,  108;  pork,  116; 
butter,  124;  cheese,  155. 

Percentage  of  Carbon  in  Food. 
Cabbage,  3 ; beer,  4 ; carrots,  5 ; milk,  7 ; pars- 
nips, 8;  fish,  9;  potatoes,  12;  eggs,  16;  beef,  27; 
bread,  27 ; cheese,  36 ; peas,  36 ; rice,  38 ; corn,  38 ; 
biscuit,  42;  oatmeal,  42;  sugar,  42;  flour,  46; 
bacon,  54;  cocoa,  69;  butter,  79. 

Foot-Tons  of  Energy  per  Ounce  of  Food. 
Cabbage,  16;  carrots,  20;  milk,  24;  ale,  30; 
potatoes,  38;  porter,  42;  beef,  55;  egg,  57; 
ham,  65;  bread,  83;  egg  (yolk),  127;  sugar, 
130;  rice,  145;  flour,  148;  arrowroot,  151;  oat- 
meal, 152;  cheese,  168;  butter,  281. 

Loss  of  Meat  in  Cooking. 

100  lbs.  raw  beef =67  lbs.  roast. 

100  “ “ = 74  “ boiled. 

400  “ raw  mutton =75  “ roast. 

ICO  “ raw  fowl - = 80  “ roast. 

100  “ “ = 87  “ boiled. 

100  “ raw  fish =94  “ boiled. 

The  Percentage  of  Starch 
In  common  grains  is  as  follows,  according  to 
Prof.  Yeomans:  Rice  flour,  84  to  85;  Indian 
meal,  77  to  80;  oatmeal,  70  to  80;  wheat  flour, 
39  to  77;  barley  flour,  67  to  70;  rye  flour,  50 
to  61;  buckwheat,  52;  peas  and  beans,  42  to 
43;  potatoes,  (75  percent,  water),  13  to  15. 
The  Degrees  of  Sugar 

In  various  fruits  are:  Peach,  1.6;  raspberry, 
4.0;  strawberry,  5.7;  currant,  6.1;  gooseberry, 
7.2;  apple,  7.9;  mulberry,  9.2;  pear,  9.4;  cherry, 
10.8;  grape,  14.9. 

Measures  for  Housekeepers. 


Wheat  flour 

. . 1 lb.  is 

Indian  meal 

. . 1 lb.  2 oz.  is 

Butter  (soft) 

. .1  lb.  is 

Granulated  sugar. 

. .1  lb.  is 

Powdered  sugar. . . 

. .1  lb.  1 oz,is 

Best  brown  sugar. 

. .1  lb.  2 oz.is. . . 

Eggs 

.10  eggs  are 

. ...  1 lb. 

Flour 

. 8 quarts  are 

Flour 

. 4 pecks  are .... 

Liquids. — Thirty- two  large  tablespoonfuls 
make  a pint;  8 large  tablespoon fu Is,  1 gill. 
Four  gills  make  1 pint;  2 pints,  1 quart;  4 
quarts,  1 gallon.  An  ordinary-sized  tumbler 
holds  half  a pint;  a wine- glass,  half  a gill. 
Thirty-five  drops  are  equal  to  one  teaspoonful. 


VALUABLE  REFERENCE  AND  LABOR-SAVING  TABLES  807 


W 

& < 


INCREASE 
FROM  1870 
TO  1880. 

Percentage. 

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392,270 

3,156 

240,514 

1,773 

265,517 

17,866 

26,394 

1.632 

29,068 

27,714 

79,260 

206 

11,506 

3,530 

4,432 

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15,725 

4,903 

55,864 

12,284 

1.290 

259,092 

196,363 

76,242 

20,149 

75,760 

5,224 

70,107 

46,638 

146,730 

87,364 

24,020 

545 

109,111 

3,157 

1,080 

33,937 

76,814 

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Arkansas  

California 

Colorado 

Connecticut 

Delaware 

Florida 

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Illinois 

Indiana 

Iowa 

Kansas 

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Louisiana  

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Maryland 

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471,622 

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73,776 

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June  4, 1805 
Aug  9,1814 
Feb  17,1815 
Oct  21, 1818 
Sept  31, 1832 

1837 

Sept  30, 1837 
Aug  14, 1843 
1839 

July  4,1848 

1855 

1858 

1865 

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Sept  19, 1790 
July  9,1798 
June  10, 1801 
July  27, 1813 
Junel8,  1812 
Nov  20,  1817 
Apr  21,  1831 

1836 

May  5,1836 
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314 


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DUCKS,  GEESE  AND  TURKEYS.  \ / How  to  Tell  the  Age  of  a Horse. 


322 


VALUABLE  REFERENCE  AND  LABOR-SAVING  TABLES 


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St.  Barnabas  was  stoned  to  death  by  Jews  at  Salania.  / \ adding  two  to  the  number  of  circles.  The  rings  on  a bull’s  horns  do  not  show  them- 

St.  Paul  was  beheaded  at  Rome  by  the  tyrant  Nero.  Smbe? ofrinU*  ^ ^ °ld-S°  “ ^ CaS*  °f & bu“  fiVC  mUSt be  added  t0  the 


MEDICINES  FOR  THE  HORSE. MEDICINES  FOR  THE  HORSE. — Continued. 


VALUABLE  REFERENCE  AND  LABOR-SAVING  TABLES  323 


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Eggs,  soap,  gruel 

Opium 

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Action  and  LTse. 

Laxative  and  Tonic 
Astringent 

Aromatic  and  Stomachic 
Stimulant  and  Antacid 
J Alterative  and  Tonic  For  ) 

| Paralysis,  Mange,  etc  | 

Anti-spasmodic,  Coughs,  etc 
j Diuretic  and  Antacid,  j 
| For  Rheumatism  j 

For  Chronic  Diarrhoea,  etc 

Promotes  the  Secretions 

Astringent  and  Tonic 

Cathartic 

Anti-spasmodic 

Diuretic  and  Stimulant 

Externally  and  Disinfectant 

Cathartic 

Stimulant  and  Carminative 
Diuretic.  For  Bloating,  etc 
Tenic  and  Astringent 
Powerful  Purgative 
Sedative  and  Diuretic 
Cathartic  and  Febrifuge 
Anti-spasmodic 

Used  for  Skin  Diseases 
Tonic 

( Tonic,  Stimulant  & Stom-  ) 
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( ic.  Dyspepsia,  etc  ) 

Cathartic 

1 Diuretic  and  Alterative.  ) 
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( Enlarged  Glands,  etc  ) 

Cathartic  and  Nutritive 
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j and  Laxative  j 

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Antacid 

Tonic.  During  Convalescence 
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f Antiseptic  and  Alterative.  \ 
1 For  Blood  Diseases  j 

/Antacid,  an  antidote  tol 
I poisoning  by  acids  ) 

Anodyne  & Anti-spasmodic 

Name  of  Drug.  | 

Aloes 

Alum 

Anise  Seed 
Aqua  Ammonia 
Arsenic 

Asafoetida 
Bicarbonate  of  [ 
Potash  ) 

Bismuth 

Black  Antimony 

Blue  Vitriol 
Calomel 
Camphor  ' 
Cantharides 
Carbolic  Acid 
Castor  Oil 
Cayenne 

Chlorate  of  Potash 
Copperas 
Croton  Oil 
Digitalis  Leaf 
Epsom  Salts 
Ether 

Fowler’s  Solution 
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sium  j 

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Mercurial  Ointm’t 
Nux  Vomica 

Opium 

Prepared  Chalk 
Quinine 

Saltpetre 
Soda  Bicarb. 

Soda  Sulphite 

Solution  of  Lime 
Sp’ts  of  ChlorofoPe 

WEIGHTS  AND  MEASURES. 


321 


VALUABLE  REFERENCE  AND  IsABO^-SAVING  TABIeES 


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328 


VALUABLE  REFERENCE  AND  LABOR-SAVING  TABLES 


BOARD  AND  PLANK  MEASUREMENT  AT  SIGHT. 

This  table  gives  the  square  feet  and  inches  in  boards  or  planks  from  3 to  25  inches  wide,  and  4 to 
20  feet  long.  If  a board  be  longer  than  20  feet,  or  wider  than  25  inches,  unite  two  of  the  numbers. 


LENGTH,  - 

4 

ft. 

5 

ft. 

6 

ft. 

7 

ft. 

8 

ft. 

9 

ft. 

10 

ft. 

11 

ft. 

12 

ft. 

13 

ft-i 

14 1 

ft. 

15 

ft. 

16 

ft. 

17 

ft. 

.18 

ft. 

19 

ft. 

20 

ft. 

3 

WIDTH. 

ft. 

in. 

ft. 

in. 

ft. 

in. 

ft. 

in. 

It. 

in. 

ft. 

in. 

ft. 

in. 

ft. 

in. 

ft. 

in. 

ft. 

! 

in. 

ft.  : 

in. 

ft. 

in. 

ft. 

in. 

ft. 

in. 

ft. 

in. 

ft. 

in.; 

ft 

in. 

in 

1. 

.00 

1. 

.U3 

1 

.06 

1. 

.09 

2. 

.00 

2. 

.03 

2. 

.06 

2. 

.69 

3. 

.00 

3. 

.03 

3. 

.06 

3. 

.09 

4. 

.00 

4. 

.03 

4. 

.06 

4. 

.09 

5. 

.00 

4 

in 

1. 

.04 

1. 

.08 

2 

.00 

2. 

.04 

2. 

.08 

3. 

.00 

3. 

.04 

3. 

.08 

4. 

.00 

4. 

.04 

4. 

.08 

5. 

.00 

5. 

.04 

5. 

.07 

6. 

.00 

6. 

.04 

6. 

.08 

5 

in. 

1. 

.08 

2. 

.01 

2. 

.06 

2. 

.11 

3. 

.04 

3. 

.09 

4. 

.02 

4. 

.07 

5. 

.00 

5. 

.05 

5. 

.10 

6. 

.03 

6. 

.08 

7. 

.01 

7. 

.03 

7. 

.11 

8. 

.04 

6 

in 

2. 

.00 

2. 

.06 

3 

.00 

3. 

.06 

4. 

.00 

4. 

.06 

5. 

.00 

5. 

.06 

6. 

.00 

6. 

.06 

7. 

.00 

7. 

.06 

8. 

.00 

8. 

.06 

9. 

.00 

9. 

.06 

10. 

.Of) 

7 

in 

2. 

.04 

2. 

.11 

3i 

.06 

4. 

.01 

4. 

.08 

5. 

.03 

5. 

.10 

6. 

.05 

7. 

.00 

7. 

.07 

8. 

.02 

8. 

.09 

9. 

.04 

9. 

.11 

10. 

.06 

11. 

.01 

11. 

.08 

8 

in 

2. 

.08 

3. 

.04 

4. 

.06 

4. 

.08 

5. 

.04 

6. 

.00 

6. 

.08 

7. 

.04 

8. 

.00 

8. 

.08 

9. 

.04 

10. 

.00 

10. 

.08 

11. 

.04 

12. 

.00 

12. 

.08 

13. 

.04 

9 

in 

3. 

.00 

3. 

.09 

A. 

.00 

5. 

.03 

6. 

.00 

6. 

.09 

7. 

.06 

8. 

.03 

9. 

.00 

9. 

.09 

10. 

.06 

11. 

.03 

12. 

.00 

12. 

.09 

i3. 

.06 

14. 

.03 

15. 

.00 

10 

in 

3. 

.04 

4. 

.02 

3. 

.06 

5. 

.10 

6. 

.08 

7. 

.06 

8. 

.04 

9. 

.02 

10. 

.00 

10. 

.10 

11. 

.08 

12. 

.06 

13. 

.04 

14. 

.02 

15. 

.00 

15. 

.10 

16. 

.08 

11 

in 

3. 

.08 

4. 

.07 

5. 

.00 

6. 

.05 

7. 

.04 

8. 

.03 

9. 

.02 

10. 

.01 

11. 

.00 

11. 

.11 

12. 

.10 

13. 

.09 

14. 

.08 

15. 

.07 

16. 

.06 

17. 

.05 

18. 

.04 

12 

in 

4. 

.00 

5. 

.00 

6. 

.00 

7. 

.00 

8. 

.00 

9. 

.00 

10. 

.00 

11. 

.00 

12. 

.00 

13. 

.00 

14. 

.00 

15. 

.00 

16. 

.00 

17. 

.00 

18. 

.00 

19. 

.00 

20. 

.00 

13 

in 

4. 

.04 

5. 

.05 

6. 

.00 

7. 

.07 

8. 

.08 

9. 

.09 

10. 

.10 

11. 

.11 

13. 

.00 

14. 

.01 

15. 

.02 

16. 

.03 

17. 

.04 

18. 

.05 

19. 

.06 

20. 

.07 

21. 

.08 

14 

in 

4. 

.08 

5. 

.10 

7. 

.06 

8. 

.02 

9. 

.04 

10. 

.06 

11. 

.08 

12. 

.10 

14. 

.00 

15. 

.02 

16. 

.04 

17. 

.06 

18. 

.08 

19. 

.10 

21. 

.00 

22. 

.02 

23. 

.04 

15 

in 

5. 

.00 

6. 

.03 

7. 

.00 

8. 

.09 

10. 

.00 

11. 

.03 

12. 

.03 

13. 

.09 

15. 

.00 

16. 

.63 

17. 

.06 

18. 

.09 

|20. 

.00 

21. 

.03 

22. 

.06 

23. 

.09 

25. 

.00 

16 

in 

5. 

.04 

6. 

.08 

8. 

.00 

9. 

.04 

10. 

.08 

12. 

.00 

13. 

.04 

14. 

.08 

16. 

.00 

17. 

.04 

18. 

.08 

20. 

.00 

21. 

.04 

22. 

.08 

24. 

.00 

25. 

.04 

26. 

.08 

17 

in 

5. 

.08 

7. 

.01 

8. 

.06 

9. 

.11 

11. 

.04 

12. 

.09 

14. 

.02 

15. 

.07 

17. 

.00 

18. 

.05 

19. 

.10 

21. 

.03 

22. 

.08 

24. 

.01 

25. 

.06 

26. 

.11 

28. 

.04 

18 

in 

6. 

.00 

7. 

.06 

9. 

.00 

10. 

.06 

12. 

.00 

13. 

.06 

15. 

.00 

16. 

.06 

18. 

.00 

19. 

.06 

21. 

.00 

22. 

.06 

24. 

.00 

25. 

.06 

27. 

.00 

28. 

.06 

30. 

.00 

19 

in 

6. 

.04 

7. 

.11 

9. 

.06 

11. 

.01 

12. 

.08 

14. 

.03 

15. 

.10 

17. 

.05 

19. 

.00 

20. 

.07 

22. 

.02 

23. 

.09 

25. 

.04 

26. 

.11 

28. 

.06 

30. 

.01 

31. 

.08 

20 

in 

6. 

.08 

8. 

.04 

10. 

.00 

11. 

.08 

13. 

.04 

15. 

.00 

16. 

.08 

18. 

.04 

20. 

.00 

21. 

.08 

23. 

.04 

25. 

.00 

26. 

.08 

28. 

.04 

30. 

.00 

31. 

.08 

33. 

.04 

21 

in 

7 

.00 

8. 

.09 

10. 

.06 

12. 

.03 

14. 

.00 

15. 

.09 

17. 

.06 

19. 

.03 

21. 

.00 

22. 

.09 

24. 

.06 

26. 

.03 

28. 

.00 

29. 

.09 

31. 

.06 

33. 

.03 

35. 

.00 

22 

in 

7. 

.04 

9. 

.02 

11. 

.00 

12. 

.10 

14. 

.08 

16. 

.06 

18. 

.04 

20. 

.02 

22. 

.00 

23. 

.10 

25. 

.08 

27. 

.06 

29. 

.04 

31. 

.02 

33. 

.00 

34. 

.10 

36. 

.03 

23 

in 

7. 

.08 

9. 

.07 

11. 

.06 

13. 

.05 

15. 

.04 

17. 

.03 

19. 

.02 

21. 

.01 

23. 

.00 

24. 

.11 

26. 

.10 

28. 

.09 

30. 

.08 

32. 

.07 

34. 

.06 

36. 

.05 

38. 

.04 

24 

in 

8. 

.00 

10. 

.00 

12. 

.00 

14. 

.00 

16. 

.00 

18. 

.00 

20. 

.00 

22. 

.00 

24. 

.00 

26. 

.00 

28. 

.00 

30. 

.00 

32. 

.00 

34. 

.00 

36. 

.00 

38. 

.00 

40. 

,.00 

25 

in 

8. 

.04 

10. 

.05 

12. 

.06 

14 

.07 

16. 

.08 

18. 

.09 

20. 

.10 

22. 

.11 

25. 

.00 

27. 

.01 

29. 

.02 

31. 

.03 

33. 

.04 

35. 

.05 

37. 

.06 

39. 

.07 

41. 

,.08 

Explanation. — To  ascertain  the  number  of  feet,  multiply  the  number  of  feet  in  length  by  the 
number  of  inches  in  width,  and  divide  the  product  by  12  ; the  result  will  be  the  number  in  feet  and 
inches.  Thus,  multiply  9 inches  wide  by  26  feet  long,  and  the  result  will  be  234.  Divide  this  by  12 
and  we  have  the  product  19  feet  and  6 inches. 


BANKERS’  TIME  TABLE. 

To  Find  the  Number  of  Days  Between  Any  Two  Dates  of  the  Same  Year,  or  Two  Con* 

secutive  Years, 

Consult  the  following  table.  The  numbers  in  black  letter  at  head  of  the  columns  represent  the  months:— I,  January;  2,  February, 
etc.  In  leap  years,  add  one  to  the  corresponding  numbers  of  all  dates  after  February  28. 


1 

2 

3 

4 

5 

6 

7 

8 

9 

10 

11 

12 

1 

2 

3 

4 

5 

6 

T 

8 

9 

10 

11 

12 

1 

1 

32 

60 

91 

121 

152 

182 

213 

244 

274 

305 

335 

1 

363 

397 

425 

456 

486 

517 

547 

578 

609 

639 

670 

700 

2 

2 

33 

61 

92 

122 

153 

183 

214 

245 

275 

306 

336 

2 

367 

398 

426 

457 

487 

518 

548 

579 

610 

640 

671 

701 

3 

3 

34 

62 

93 

123 

154 

184 

215 

246 

276 

307 

337 

3 

368 

899 

427 

453 

488 

519 

549 

580 

611 

611 

672 

702 

4 

4 

35 

63 

94 

124 

155 

185 

216 

247 

277 

308 

338 

4 

369 

400 

428 

459 

"489 

520 

550 

581 

612 

642 

673 

703 

5 

5 

36 

64 

95 

125 

156 

186 

217 

248 

278 

309 

339 

5 

370 

401 

429 

460 

490 

521 

551 

582 

613 

643 

674 

704 

6 

6 

37 

65 

96 

126 

157 

187 

218 

249 

279 

310 

346 

6 

371 

402 

430 

461 

491 

522 

552 

583 

614 

644 

675 

705 

7 

7 

38 

66 

97 

127 

158 

188 

519 

250 

280 

311 

341 

7 

372 

403 

431 

462 

492 

523 

553 

584 

615 

645 

676 

706 

8 

8 

39 

67 

98 

123 

159 

189 

520 

251 

281 

312 

342 

8 

373 

404 

432 

463 

493 

524 

554 

585 

616 

646 

677 

7o7 

9 

9 

40 

68 

99 

129 

160 

190 

221 

252 

282 

313 

343 

9 

374 

405 

433 

464 

491 

525 

555 

5S6 

617 

647 

678 

708 

10 

10 

41 

69 

100 

130 

161 

191 

222 

253 

283 

314 

344 

10 

375 

406 

434 

465 

495 

526 

556 

587 

618 

648 

679 

709 

11 

11 

42 

70 

101 

131 

162 

192 

223 

254 

284 

315 

345 

11 

376 

407 

483 

466 

493 

527 

557 

6S8 

619 

649 

680 

710 

12 

12 

43 

71 

102 

132 

163 

193 

224 

255 

285 

316 

346 

12 

377 

408 

436 

467 

497 

528 

558 

589 

620 

650 

681 

711 

13 

13 

44 

72 

103 

133 

164 

194 

225 

256 

286 

317 

347 

13 

378 

409 

437 

468 

493 

•529 

559 

599 

621 

651 

682 

712 

14 

14 

45 

73 

104 

134 

165 

195 

226 

257 

287 

318 

348 

14 

379 

410 

438 

469 

499 

530 

560 

591 

622 

652 

683 

713 

15 

15 

46 

74 

105 

135 

166 

196 

227 

258 

288 

319 

319 

15 

380 

411 

439 

470 

500 

531 

561 

592 

623 

653 

684 

714 

16 

16 

47 

75 

106 

136 

167 

197 

228 

259 

289 

320 

350 

16 

381 

412 

440 

471 

501 

532 

562 

593 

624 

654 

685 

715 

17 

17 

48 

76 

107 

137 

168 

198 

229 

260 

290 

321 

351 

17 

382 

413 

411 

472 

502 

533 

568 

594 

625 

655 

686 

716 

18 

18 

49 

77 

108 

138 

160 

199 

230 

261 

291 

322 

352 

18 

383 

414 

442 

473 

503 

534 

564 

595 

626 

656 

687 

717 

19 

19 

50 

78 

109 

139 

170 

200 

231 

262 

292 

323 

353 

19 

384 

415 

443 

474 

504 

535 

565 

596 

6^7 

657 

688 

718 

20 

20 

51 

79 

110 

140 

171 

201 

232 

263 

293 

324 

354 

20 

385 

416 

444 

475 

505 

536 

566 

597 

628! 

658 

689 

719 

21 

21 

52 

80 

111 

141 

172 

202 

23  i 

261 

294 

325 

355 

21 

386 

417 

445 

476 

506 

537 

567 

598 

629 

659 

690 

720 

22 

22 

53 

81 

112 

142 

173 

203 

234 

265 

295 

326 

356 

22 

387 

418 

446 

477 

507 

533 

568 

599 

639 

660 

691 

721 

23 

23 

54 

82 

113 

143 

174 

204 

237 

266 

296 

327 

357 

23 

388 

419 

447 

478 

508 

539 

569 

600 

631 

661 

692 

722 

24 

24 

55 

83 

114 

114 

175 

205 

236 

267 

297 

328 

358 

24 

319 

420 

418 

479 

509 

540 

670 

601 

632 

662 

693 

723 

25 

25 

56 

84 

115 

145 

176 

206 

237 

268 

298 

329 

359 

25 

39i) 

42L 

449 

480 

510 

541 

571 

602 

633 

663 

694 

724 

26 

26 

57 

85 

116 

146 

177 

207 

238 

269 

299 

330 

360 

26 

391 

422 

450 

481 

511 

542 

572 

603 

634 

664 

695 

725 

27 

27 

58 

86 

117 

147 

178 

208 

239 

270 

300 

331 

361 

27 

392 

423 

451 

482 

512 

543 

573 

604 

635 

665 

696 

726 

28 

2n 

59 

87 

118 

148 

179 

209 

240 

271 

301 

332 

362 

28 

393 

424 

452 

383 

513 

544 

574 

605 

636 

666 

697 

727 

29 

29 

88 

119 

149 

180 

210 

241 

272 

302 

333 

363 

29 

394 

453 

484 

514 

545 

575 

606 

637 

667 

698 

728 

30 

30 

89 

■ 120 

150 

181 

211 

242 

273 

303 

334 

364 

30 

395 

554 

485 

515 

646 

576 

607 

63S 

668 

699 

729 

31 

31 

90 

151 

212 

243 

304 

365 

31 

396 

445 

510 

... 

577 

608 

669 

730 

VALUABLE  REFERENCE  AND  LABOR-SAVING  TABLES  829 


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CARPENTERS'  WORK  AND  MEASURING. 


VALUABLE  REFERENCE  AND  LABOR-SAVING  TABLES 


337 


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WEIGHT  OF  CAST  IRON  BALLS, 


340  VALUABLE  REFERENCE  AND  LABOR-SAVING  TABLES 


Weight, 

Lbs. 

HCOOWOOlO 
GO  in  T*  CO  h*  CD 

© CO  05  CO  H lO 
CO  GO  OS  CO  00  CO 

r-t  rH  (M 

Diameter, 

Inches. 

SR 

GO  GO  05  O rH  (M 
H H H 

Weight, 

Lbs. 

T*  00  1©  TjH  CO  CM 
O CO  ^ l© 

N(M©N©N 
1— 1 <M  <N  CO  ^ 1© 

Diameter, 

Inches. 

\CJ  \C1  \C1 

lOlOCOONN 

Weight, 

Lbs. 

05  CO  GO  CO  <M 
Om©OONt)( 

rH  cq  CO  10  GO  (M 

rH 

Diameter, 

Inches. 

SR  SR  SR 

cq  eo  co 

s| 

* £ 

£ 2 
g-'O 

30 

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G010^C005l©'>^i>.©<MCOCO<?<li>.05t>. 

Go’i— UOOCO^COH^rHCNaOaSlOi-lt-CO 
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Lbs. 

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Inches. 

S?SR^  SSSRSst  SRSRSS!  StiSW 

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W eight, 
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| 2 in. 

157.1 

166.9 

176.7 

186.5 

196.3 

206.2 

216.0 

225.8 

235.6 

245.4 

255.2 

274.9 

294.5 

314.1 

333.8 

353.4 

.E 

g 

i 

jg 

141.7 

150.3 

158.9 

167.5 

176.1 

184.7 

193.3 

201.9 

210.5 

219.1 

227.6 

244.8 

262.0 

279.2 

296.4 
| 313.5 

c 

3 

j 

81.0 

88.4 

95.7 

103.1 

110.5 

117.8 

125.2 

132.5 

139.9 

147.3 

154.6 

162.0 

169.4 

176.7 

184.1 

191.4 

198.8 

213-5 

! 228.3 
j 243.0 

257.7 

274.4 

t 

c 

3 

j 

|6  6b‘ 

46.0 

52.2 

58.3 

64.4 

70.6 

76.7 

82.8 

89.0 

95.1 

101.2 

107.4 

113.5 

119.7 

125.8 

131.9 

138.1 

144.2 

150.3 

156.5 

162.6 

168.7 

181.0 

193.3 

205.6 

OO  tH 

t-o 

5 

% 

c 

3 

37.3 

42.8 

48.3 

53.9 

59.4 

64.9 

70.4 

75.9 

81.5 

87.0 

92.5 

98.0 

103.5 

109.1 

114.6 

120.1 

125.6 

131.2 

136.7 

142.2 

147.7 

153.2 

164.3 

175.3 

186.4 

197.4 
| 208.5 

0 

to 

1 in. 

9.8 

14.7 

19.6 

24.6 

29.5 

34.4 

39.3 

44.2 

49.1 

54.0 

58.9 

63.8 

68.7 

73.6 

78.5 

83.5 

88.4 

93.3 

98.2 

103.1 

108.0 

112.9 

117.8 

122.7 

127.6 

132.5 

137.5 

147.3 

157.1 

166.9 

176.7 

186.5 

C/5 

w 

z 

> id 

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3 

9.7 

14.0 

18.3 

22.6 

26.8 

31.1 

35  4 

is 

44.0 

48.3 

52.6 

56.9 

61.2 

65.5 

69.8 

74.1 

78.4 

82.7 

87.0 

91.3 

95.6 

99.9 

104.2 

108.5 

112.8 

117.0 

121.3 

129.9 

138.5 

147.1 

155.7 

164.3 

y 

s 

r. 

#c 

3 

9.2 

12.9 

16.6 

20.3 

23.9 

27.6 

31.3 

35.0 

38.7 
42.3 

46.0 

49.7 

53.4 

57.1 

60.8 

64.4 

68.1 

71.8 

75.5 

79.2 

82.8 

86.5 

90.2 

93.9 

97.6 

101.2 

104.9 

112.3 

119.7 

127.0 

134.4 

141.7 

rH 

c 

3 

8.4 

11.5 

14.6 

17.6 

20.7 

23.8 

! 26.9 
29.9 

33.0 

36.1 

39.1 

42.2 

45.3 

48.3 

51.4 

54.5 

57.5 

60.6 

63.7 

66.7 

69.8 

72.9 

75.9 

79.0 

82.1 

85.2 

88.2 

94.3 

100.5 

106.6 

112.8 

118.9 

c 

H>  OC 
lp05 

12.3 

14.7 

17.2 

19.6 

22.1 

24.5 

! 27.8 
29.5 

31.9 

34.4 

36.8 

39.3 

41.7 

44.2 

46.6 

49.1 

51.6 

54.8 

56.5 

58.9 

61.4 

63.8 

66.3 

68.7 

71.2 

76.1 

81.0 

85.9 

90.8 

95.7 

G 

3 

ooc 

cdi> 

9.7 

11.5 

13  3 
15.2 

17.0 

18.9 

20.7 

22.6 

24.4 

26.2 

28.1 

29.9 

31.8 

33.6 

35.4 

37.3 

39.1 

41.0 

42.8 

44.6 

46.5 

• • 

d 

3 

ecu: 

niio 

! 00  ^ 
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9.2 

10.4 

11.7 

12.9 

14.1 

15.3 

16.6 

17.8 

19.0 

20.2 

21.5 

22.7 

23.9 

25.2 

26.4 

27.6 

28.8 

: : 

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Rules  for  Obtaining  Approximate  Weight  of  Cast  Iron.  Weight  Of  a Lineal  Foot  Of  Flat  BaP  Iron,  in  Lbs. 


VALUABLE  REFERENCE  AND  LABOR-SAVING  TABLES  341 


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CIRCUMFERENCES  OF  CIRCLES,  Table  of  Decimal  Equivalents  of  8ths.  16ths,  32nds 

Advancing  by  eighths.  ^ ( and  64ths  of  an  Inch. 


VALUABLE  REFERENCE  AND  LABOR-SAVING  TABLES 


343 


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350 


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VALUABLE  REFERENCE  AND  LABOR-SAVING  TABLES 


351 


•S3Q 

SSg8S58SSSSsgSgfffc|5i2gg2i®5S^$$5$®S®SgSSS5S!8SSSg53S5SI5!«!8 

Cosin. 

OHi3(N®i3ilNH«CiOOCNHN05tN3iOlOHa)OOOOOHOOiOHi-<NcOHl»COiOHCOrST)i'«j(OHU}MO 
oooo;tciOrHioioiNtoootOiHcoiNffiNnoiO(OiOHioim»si''Oai^oHotooHotDOHoNHrtwH 
OCTjajuOt'-CO'^C^IOl^^ri  1— 1.00  iCOr-UOOJCOl'OCOCOOOi— ItM'HOl'OOOOOJOSOJOOOOl^'tO-tieO'— ICT3t^ 

0 05  05  05  05  02  CTi  05  CT.  |»  00  OO  l'- 1-  r-  CO  CD  10  lO  H<  CO  CO  <M  -H  O CT5  03  00  'XUO  CO  (M 1— 1 0 CT3  OO  t—  CO  lO  00  H O 

0 05  05  03  03  05  33  03  03  05  03  05  03  03  03  05  03  03  03  05  03  03  05  05  03  05  00  00  00  00  00  00  00  00  OO  00  00 t~»  £-  *»  t-  fr- 1- I" 

Sine. 

Versin, 

i-IC000H<00H<-Hl^e0^He000C0t^Olr-C0O3H<C0H<00'H-HC0C<l03Oe003QQ03C0  0300  0300  03C003<Ma0C0C0Q0 
OOH(MC0U31'03(NiOu0'Hl0a3H00M»HO®(Nat0«H00I>iQC0IN  — -HOOOi-lr-l!NCOiOtOOOO(N 

©88888338S3Sggg§g33S88&&88S8Sa33SS?HSSSSSassis8a 

Cover. 

Secant. 

Oicor-HHrHOO(McD<Mr-i-^OT-ii3-0303coc<ir^H<eococob-o<Mr^ifioeor~cOi-(r~cpoOT-iiooi-HeootJco<— 1 
O— JCOCO'HOOiOiOcO'H-rhl^-COeOCOCMCMcOTtiCOi— IHiOeocOCOrX>COiOC01»'XirHCOtNl>OHOI>HOCDCOr- IN 
OOOHdC01Qt'03INlOOO(N(OOlOOlOHl>-^W«CjT)(COINtNtNCOTHtD03IN(OOtOIM03COl01010NO'># 
OOOOQOOOOHI-HIN'NCOCO^T|tiOiOtONNco030HlNCOT)<inCDN030INCO<Otoa)ONH0  03H 
OOOOSOOOOOOOOOOOOOOCOOOOOHHHHHHHHHNNNNNN«MM«n^ 
HHHHHrHHHHHrlHHHHHHHnr^HHrHiHHHHHHHHHHHHHrHHHHHHHrHHH 

Cosecnt. 

Cotang. 

iJOSIMi— ICOOO'MMN(NiO!OTCNOTHOOtONHOOtrCU5«tDNOOINMt»iOHM003»N.M'OmiOO 
■ -030HOOHHiCMHT(tHHOCMI>OI'Hl'-iOiOiO<jHONOH(NHOOStNt»01>C3-^HOONiQO 
B oomxgcO'-iTiiHHi-HocOHcaajt'NOHOi-inTi'HiocDooococoocoooiNNtNi^coosiOHt'COO 
lgCqiX)OCOH<nHH«tOHl>COOL^H'NOa51>®HCO(NH0  03t)0  001^CDtO>OT)(-<jHCOCO(NWHi-IHOOO 

G rL  00  os"  -H  iH  oi  00 1>^  CO  «5  0’^ H*’  00  00  CO  CO  oi  OCI ^cti  t?q  <M  CN  CS  <N ’l — « rH  r-i  r-i  r-I  ,H  ^ r-i  ,-H  r-1  — 1 r-<  r-H  i-i  rH  r-I  i-i  ,-H  iH 
^ to  <M  1— 1 1—1  t— 1 

Tangt. 

Tangt. 

lO'MO(N»Ot30HoO(Ma)incDNHHeO-HtNNtOIMN(MOM(MOO>OOKDOOOHiO(«a0  03(»OH*)0 
H<03'>TI  03-rt<^-ir^.l0C0C0C0lO00C0  03l^I'-03C0  03  00OHH!MC0I^Ol~C0  COOOCO'HlOC<IuOLQCCjr^.O<N'^lO«30 
t'-^#iM0)l>inc<IOWCiH(NO03Nt0»0HHC0KlHHi0C01'C)H'Vt'O-^03'TiOC0  00rH03  0J03OCH0O 
IC0i0C0CX3O0tlH<i0r-03'— ICOH’COOOO<M'ctiCOOOOCO'>#COCOOCO>iOJt~0(MHHl>-0<M>OOOOCOCOC3COCOO 
OOOOOOHr-IHHHHN(NIM!NiaJMCOCOCOCCHHHT((T#ioioiOiOcocOtOtCl>l'I>I>00!)OWO)03  0!0 

Cotang. 

Cosecnt. 

JJcON-OOiQt^l^kOC<l'<HI~001^H<iCt~03eOOiOC»H<H<COiO<Mi-<COOCOOCOOO<M'H<COcD''10t^(MH<C<l>r<M 
•-gOOOr-iOCOCDiOiOtMCOCoOSi.OCOCOl^OcOT— (roOC3030CCOr-itMOCNOi-'I'-COOO?bT-H— H-^03i0H"HC003'H 
Cffl'OOWl;.t0  000  0310HOHCOtOWIMCOt-(MG30inilOtOCOOCOOOHOOMCOHOOINOOlOM03COMH 
iCjC^JCDr-HCOH^iOtMi— (C01>-C<J00H<rH00C0H<0tlO031-~C0i0Ttie0C^!Mi— IOOC3*OOl^N1'(OOiOU3iO'3<'^'<Ji-># 

^^W0^^03odr^COOiC5H^HHH5^COeoeOOTNC^C<io<i<>i<>i(^Ccioictioqr-i-qXT-HT-HT-<rHi-JrH^XT--irHr-iX 

Secant. 

Cover. 

0 0 CO  HJ  b-  00  03  CO  lO  03 00  00  CD  <M  CO  CO  IH  CO  C3  CO  CO  00  <M  O (M  03  O CO  OO  CO  O CO  fH  00  CO  t>*  r-H  CD  O 03 

2!5d!pS29'^HCOWCO,HOOO’-|tl5003Ttta3©CO(N(MCOtD010^HOOOCOCOH(NrHM3)(N03WOMI» 
S2?l°?2ONinc':)oi:Ot0  03NiO»H-(-t^OHWr-ii0  03roNi-KDOOO^OioocO<NoOHONCOO(»iOtN 
S92S2ji2~HC^>1:^coH<<M003l'-m-'>#'M003t^i.ai'H(MOC3t'~CC3'*riCO'— 1 OOONOHIMr- (03001^  lO-HCO>— 1003 
0 03  03  03  03  03  CO  CO  GO  00  00  00 1^- 1^  r- CO  CO  CO  CO  CO  CO  lO  10 10 10 10  0 10  00  CO  CO  CO  00  CO  CO  00  (M 

r-H 

Versin. 

Sine. 

lOgseOjOiONcOt^fO-HO— uf5(M'-tC0t-r-(C0(Mc0OC0C0i-Ht~031^OOC0^  00  03b-00i-(C0C^00lCC003i0)o 
XHCOOOJt^>— UOOOr-H-^COcOa3C3  03COCOOOOlfOOOOCOl^l^C00003-^tlCOOOa3COT-HUOr'OOCOCOr-OrH03CO— < 
^s*GX‘v3Q1^'^XCT5':G>e0ol:^H<T-H00lOC'103lOtM00H<OC0<MC000  03'aHOU0  03'^tl03001 tO  03  INCO  03r-(r((h. 

OHMmcooooNMim-osorin.inNOsoNHtoNcSooicoto'oxowoq^LONaio-iNHiocooooio 

OOOOOOrHrHr-IHrHHNCCIOlOqoqoiCOCOeOMWCOHHnfHHHiCuOiOiOiOiOiOCOCDCOCOOiCOCOCOl' 

Cosin. 

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Electricity  Up  to  Date 

¥ ¥ ¥ 


IN  THEORY  AND  IN  PRACTICE 


T 


'HE  one  who  comes  to  the  study  of  modern 
electricity  — of  the  science  which  we  are 
bringing  with  full  hands  to  the  twentieth 
century  — should,  as  a first  step,  divest  himself 
as  far  as  possible  of  the  impressions  and  the 
prejudices  left  upon  his  mind  by  the  school- 
books of  even  so  late  a period  as  a decade  ago. 

What  electricity  is,  science  is  not  yet  pre- 
pared to  say.  If  we  could  imagine  this  world 
and  all  that  it  contains  — all  that  we  can  see 
and  touch  and  weigh  — afloat  in  an  ocean-  of 
ether,  in  which  all  matter  is  a-soak,  then  one 
class  of  disturbances  in  this  ether  ocean  fill  out 
the  definitions  which  we  give  electricity.  It  is 
not  a thing ; it  is  not  matter ; it  is  not  a fluid. 
It  is  a force  that  touches  and  sways,  that 
shatters  and  builds  matter,  but  it  is  not  matter. 
When  a wind  blows  over  a field  of  grain,  setting 
the  stalks  waving  in  the  flowing  current,  we 
have  a vague  simulacrum  of  the  action  of 
electricity  upon  the  atoms  of  the  solid 
copper  or  steel  conductor  whose  behavior 
science  watches  with  such  interest.  Elec- 
tricity is  a movement  in  ether  which 
affects  the  atomic  relations  of  matter, 
and  thus  its  whole  mass;  but  we  can 
only  examine  it  and  judge  it,  not  in  it- 
self, but  in  its  results  upon  the  grosser 
things  we  can  examine  and  judge. 

Leaving  electricity,  with  its  close  kin, 
light  and  heat,  as  a problem  for  the 
future  to  solve,  let  us  see  how  this  modern 
mystery  is  produced. 

The  ancient  Greeks  observed  that  if  amber, 
which  they  called  electron,  were  rubbed  with  a 
cloth,  it  possessed  the  curious  property  of 
attracting  light  articles,  chaff  and  feathers. 
Here  man  had  his  haud  upon  the  secret  titanic 
forces  of  nature,  but  it  was  twenty-two  hundred 
years  before  any  one  seriously  began  the  study 
of  the  phenomena.  Dr.  Gilbert,  in  A.D.  1600, 
commenced  the  investigation  which  has  ended 
in  the  Atlantic  cable,  the  telephone,  the  electric 


light,  the  dynamo.  He  laid  the  foundations  of 
static  electricity,  and  out  of  the  system  of 
experimental  research  inaugurated  by  him  came 
speedily  the  friction  machines,  the  Leyden  jars, 
the  electrophorus,  and  the  most  unfortunate 
“two-fluid  theory,”  which  delayed  electrical 
discovery  fifty  years. 

If  you  rub  a piece 
of  sealing-wax  with  a 
silk  handkerchief,  you 
get  electricity,  and 
this,'  broadened  and 
widened,  was  the  sub- 
ject of  the  science  for 
two  centuries.  Static 
electricity  it  was 
called.  Later  Galvani  — and,  immediately  after 
him,  Volta  — produced  continuous  or  current 
electricity. 


THE  ELECTROPHORUS. 


355 


The  voltaic  pile,  almost  at  once 
improved  into  the  voltaic  cell,  develops 
electricity  by  the  chemical  action  of 
zinc  and  copper  in  dilute  acid.  The 
cell  is  simply,  as  we  know  now,  a 
fire-place  where  zinc  is  burned.  Elec- 
tricity moves  from  the  copper  to  the  THE  0ELIj- 
zinc  along  any  conducting  contact  between 
them.  The  zinc  dissolves  in  the  acid,  aud 
forces  a passage  of  electricity  through  the*  fluid 
to  the  copper.  Thus  there  is  a motion  of 
electricity  from  the  copper  to  the  zinc  outside 


356 


ELECTRICITY  UP  TO  DATE. 


the  cell,  and  from  the  zinc  to  the  copper  within 
it,  when  a complete  circuit  is  made  and  chemical 
action  is  going  on.  Out  of  the  battery  cell 
came  the  telegraph  and  the  whole  range  of 
electrolytic  work. 

If  you  move  a wire  through  a magnetic  field, 
cutting  across  the  imaginary  lines  of  force,  you 
produce  electricity  in  the  wire.  Take  any 
magnet  and  any  bit  of  conducting  metal  and 
move  one  of  them  in  the  neighborhood  of  the 
others,  and  electricity  is  developed  in  the  con- 
ductor. Take  a specially  prepared  powerful 
electro-magnet,  and  spin  between  its  poles  a 
bundle  of  wires,  and  you  have  the  dynamo. 


Here,  then,  are  the  three  chief  sources  of 
electricity:  (1)  Friction,  (2)  chemical  action, 
(3)  movement  in  a magnetic  field.  Induction 
is  a subject  which  will  be  treated  more  properly 
later.  The  other  principal  sources  of  electrical 
disturbances  are : ( 1 ) Percussion.  A blow  of 
one  substance  upon  another  always  produces 
electrification.  ( 2 ) Vibration.  A rod  of  metal 
coated  with  sulphur  produces  electricity  while 
vibrating.  (3)  Tearing,  breaking  and  crush- 
ing a substance  electrifies  it.  Sugar  crushed 
in  the  dark  emits  a flash.  (4)  Crystallization 
and  solidification.  Sulphur  newly  crystallized 
is  highly  electrical;  so  is  chocolate,  arsenic,  etc. 
(5)  Combustion.  All  bodies  while  burning 
will  affect  the  electroscope.  (6)  Evaporation. 


This  is  the  chief  cause  of  atmospheric  elec- 
tricity. (7)  Pressure.  Colespar  squeezed  in 
the  hand  is  electrified.  (8)  Heat.  Warming 
tourmaline  and  many  other  minerals  makes 
them  electric.  (9)  Animal.  The  torpedo,  the 
gymnotus  and  the  silurus  can  produce  elec- 
tricity at  will.  All  common  muscular  contrac- 
tions and  nerve  excitations  produce  feeble  dis- 
charges. (10)  Vegetable.  Several  plants  produce 
electricity.  (11)  Contact.  Dissimilar  metals, 
upon  touching  each  other,  are  electrified.  This 
list  might  be  greatly  increased,  but  it  suffices  to 
say,  broadly,  that  any  act  which  produces  a 
change  in  the  relations  of  arrangements  between 
themselves  of  the  atoms  of  matter  is  accom- 
panied by  electrical  phenomena.  And  the 
reader  must  remember  that,  no  matter  from  what 
source  electricity  comes,  it  is  the  one  same 
force. 

The  early  investigators  who  rubbed  sealing 
wax  on  rabbit’s  fur  and  watched  the  action  of 
pith  balls  when  the  wax  was  presented  to  them 
saw  the  balls  attracted  and  repelled.  They  saw 
the  balls  behave  oppositely  when  glass  was  sub- 
stituted for  sealing  wax,  and  they  concluded  that 
there  were  two  fluids  instead  of  one,  which  ex- 
isted in  exacty  equal  quantities  in  all  bodies  un- 
til the  balance  was  disturbed  by  friction.  Frank- 
lin modified  this  theory  by  supposing  that  upon 
friction  the  electric  fluid  broke  up  and  distrib- 
uted itself  unequally  between  the  rubber  and  the 


THE  INFLUENCE  MACHINE. 


thing  rubbed.  The  body  which  was  supposed 
to  have  the  excess  was  said  to  be  charged  with 
positive  electricity ; the  other  was  called  negative. 
We  know  now  that  we  do  not  know  and  cannot 
tell  which  of  the  two  bodies  has  more  and  which 


ELECTRICITY  UP  TO  DATE 


357 


less  electricity,  and,  further  than  this,  we  know 
that  electricity  is  not  a fluid,  in  any  material 
sense,  whatever  else  it  may  be.  Proceeding, 
however,  upon  this  theory  and  its  modifications, 
the  early  electricians  filled  bodies  with  electricity 
as  one  would  fill  cups  with  water.  They  thought 
of  it,  and  handled  it,  and  built  up  a misleading 
system  of  mathematics  upon  it,  as  a fluid,  and 
this  unfortunate  beginning  has  left  its  deep  mark 
on  the  science. 

Any  body  can  be  charged  with  electricity.  If 
this  charge  remains  upon  its  surface  we  have  be- 
fore us  the  science  of  static  electricity.  If  the 
electricity  flows  through  the  substance  of  the 
body  we  have  the  phenomena  of  current  elec- 
tricity. Matter  may  be  roughly  divided  into 
substances  which  conduct  electricity  easily,  and 
those  which  oppose  a great  resistance  to  the  pas- 
sage of  the  force.  For  instance,  the  resistance 
of  glass  is  more  than  a billion  times  that  of  sil- 
ver. All  of  the  phenomena  of  static  electricity 
could  be  produced  with  silver  instead  of  glass, 
were  it  not  that  the  charge  flows  off  to  earth  at 
once,  before  it  could  be  investigated. 

Inasmuch  as  space  is  limited,  and  it  is  the 
purpose  to  put  the  reader  as  nearly  au  fait 
as  possible  with  modern  electricity,  we  will 
abridge  unsparingly,  and  omit  relentlessly,  all 
of  those  discussions,  experiments  and  apparatus 
that  do  not  tend  directly  to  the  lucid  explanation 
of  the  new  marvels  which  science  has  given  to 
the  world.  The  reader  will  accordingly  take  it 
for  granted  that  electricity  may  be  produced  in 
any  of  the  ways  set  forth  above — and,  perhaps, 
in  many  others  of  which  we  do  not  dream  as  yet. 
That,  having  come  into  existence,  having  touched 
the  plane  of  the  matter  as  we  know  it,  it  follows 
certain  well  defined  laws,  and  gives  rise  to  cer- 
tain phenomena,  which  make  it  highly  probable 
that  within  less  than  a century  hence  the  world’s 
work,  its  light  and  its  heating,  will  be  torn  by 
men  out  of  the  ether  vibrations  and  poured  di- 
rectly from  this  awful  energy  into  our  life. 

Measuring  the  Force. 

You  can  take  the  two  wires  from  an  ordinary 
Daniell  cell  which  is  producing  a constant  cur- 
rent of  about  one  volt,  in  your  hands,  thus  com- 
pleting the  circuit,  and,  unless  you  are  a person 


of  an  abnormally  sensitive  constitution,  you 
will  feel  absolutely  nothing.  A current  strong 
enough  to  ring  a bell  violently  can  have  a man 
as  part  of  the  circuit  without  his  suspecting  the 
fact.  We  are  dealing  here  with  a force  so  deli- 
cate and  so  immense  that  it3  table  of  measure- 
ments ranges  from  the  shifting  of  a phantom 
ray  of  light  upon  a cobweb-supported  mirror, 
to  distances  in  which  180,000  statute  miles 
make  the  unit.  The  first  electroscope  was  the 
pith  ball;  this  gave  place  to  the  straw-needle, 
this  to  the  gold-leaf  electroscope,  this  to  the 
torsion  balance,  which  first  began  to  open  the 
eyes  of  science  to  the  wonder  of  the  new  age. 
Coulomb  proved  with  the  torsion  balance  that 
the  force  exerted  between  two  electrified  bodies 
varied  inversely  as  the  square  of  the  distance 
between  them,  when  the  distance  varied,  and 
thus  the  path  was  finally  cleared  to  the  defini- 
tion of  a unit  of  electricity.  It  is  that  quantity 
which,  when  placed  at  a distance  of  one  centi- 
metre in  air  from  a similar  and  equal  quantity , 
repels  it  with  the  force  of  one  dyne.  A dyne  is 
the  unit  of  force.  It  is  the  push  which,  acting 
for  one  second  upon  a mass  of  one  gramme, 
gives  it  a velocity  of  one  centimetre  per  second. 

There  are  three  terms  in  common  use  in 
modern  electricity  which  few  people  take  the 
trouble  to  understand:  The  volt , the  ampere , 
and  the  ohm. 

The  volt,  which  is  equal  to  100,000,000  elec- 
trical units,  is  about  the  electro-motive  force 
produced  by  one  Daniell  cell. 

The  ohm  is  the  resistance  represented  in 
theory  by  a velocity  equal  to  one  earth  quad- 
rant per  second  (10,000,000  metres — about 
6,000  miles).  The  legal  ohm  is  the  resist- 
ance of  a column  of  mercury  one  millimetre 
in  cross-section  and  106  centimetres  in  height. 

The  ampere  measures  current.  It  is  the  unit 
furnished  by  the  potential  of  one  volt  through 
one  ohm. 

Imagine  a large  pipe,  in  the  end  of  which  a 
windmill  has  been  fitted,  and  fancy  that  the 
vanes  are  moving  so  as  to  drive  air  into  the 
pipe.  Now  the  pressure  with  which  this  air 
moves  forward  is  the  volt.  The  resistance  which 
the  pipe  makes  to  the  passage  of  the  air  is  the 
ohm,  and  the  amount  of  air,  the  size  of  the  cur- 


358 


ELECTRICITY  UP  TO  DATE 


rent,  which,  of  course,  depends  on  the  force  with 
which  the  air  is  moved  forward,  and  the  friction 
and  resistance  of  the  pipe,  is  the  ampere.  It  is 
misleading  to  try  to  find  a similarity  to  electric 
movements  or  measurements  in  the  manner  in 
which  water  seeks  its  level  in  a pipe  system,  be- 
cause most  people  find  it  hard  to  get  away  from 
the  idea  of  weight,  and  there  is  no  weight.  A 
battery  cell,  or  a friction  machine,  or  a dynamo, 
gathers  electricity  out  of  the  ether  and  crowds 
it,  and  packs  it,  and  stuffs  it,  in  so  many  volts, 
upon  the  end  of  a conductor.  This  conductor, 
if  it  is  of  silver,  will  have  a specific  resistance 
of  1,609,  and  if  it  is  of  annealed  selenium,  of 
60,000,000,000,000.  It  depends  wholly  upon 
the  material  of  which  the  conductor  consists, 
just  as  though  our  pipe  in  the  illustration 
were  filled  with  marbles,  or  sawdust,  or 
wool.  The  resistance  is  measured  in  ohms.  A 
mile  of  ordinary  telegraph  wire  is  about  thirteen 
times  as  hard  for  the  current  to  pass  through  as 
one  yard  of  mercury;  and  the  amount  of  cur- 
rent which  has  worked  its  way  through  during 
a given  time  is  told  off  in  amperes. 

If  you  imagine  a woman  combing  her  hair, 
the  force  she  applies  to  the  comb  is  like  the 
voltage,  the  tangle  of  the  hair  and  its  reluctance 
to  the  passage  of  the  comb  could  be  stated  as 
the  ohm.  The  result  of  the  force  against  the 
reluctance  could  be  fancied  as  the  ampere. 

The  electrical  units,  as  determined  by  the 
Congress  of  Electricians,  which  met  under 
the  Presidency  of  Prof.  Helmholtz  during  the 
World’s  Fair  in  Chicago  in  1893,  are  as  follows : 

“ The  several  governments  represented  in  this 
Congress  are  recommended  to  formally  adopt  as 
legal  units  of  electrical  measure  the  following: 

“Unit  of  Resistance.  The  international 
ohm,  equal  to  109  units  of  resistance  of  the 
C.  G.  S.  scale.  It  is  represented  by  the  resist- 
ance offered  to  an  unvarying  electric  current  by 
a column  of  mercury  at  the  temperature  of  melt- 
ing ice,  14.4521  grammes  in  mass,  of  a constant 
cross-sectional  area,  and  of  the  length  of  106.3 
centimeters. 

“Unit  of  Current.  The  international  ampere, 
equal  to  one-tenth  of  the  C.  G.  S.  unit  of  cur- 
rent. It  is  represented  by  the  unvarying  current 
which,  when  passed  through  a solution  of  nitrate 


of  silver  in  water,  deposits  silver  at  the  rate  of 
0.001118  of  a gramme  per  second. 

“ Unit  of  Electro-motive  Force.  The  in- 
ternational volt,  which  is  the  force  that,  steadily 
applied  to  a conductor  whose  resistance  is  one 
international  ohm,  will  produce  a current  of  one 
international  ampere,  equal  to  of  the  electro- 
motive force  between  the  electrodes  of  the  cell 
known  as  Clark’s  cell,  at  a temperature  of  15 
degrees  C. 

“ Unit  of  Quantity.  The  international  cou- 
lomb, equal  to  a current  of  one  international 
ampere  in  one  second. 

“ Unit  of  Capacity.  The  capacity  of  a con- 
ductor charged  to  a potential  of  one  international 
volt,  by  one  international  coulomb  of  electricity. 

“Unit  of  Work.  The  joule,  which  is  107 
C.  G.  S.  units  of  work,  being  the  energy  ex- 
pended in  one  second  by  an  international  ohm. 

“Unit  of  Power.  The  international  watt, 
equal  to  10 7 C.  G.  S.  units  of  power,  equal  to 
work  done  by  one  joule  per  second. 

“ Unit  of  Induction.  The  henry,  which  is 
the  induction  in  the  circuit  when  the  electro- 
motive force  induced  in  this  circuit  is  one  inter- 
national volt,  while  the  inducing  current  varies 
at  the  rate  of  one  ampere  per  second.” 

It  was  resolved  that  no  international  unit  of 
light  be  adopted  at  the  Congress. 

Magnetism. 

The  reader  must  now  again  turn  back  almost 
into  the  night  of  time,  to  pick  up  the  second 
part  of  modern  electricity.  Before  history  be- 
gan to  be  written  the  shepherds  in  Magnesia, 
in  Asia  Minor,  had  noticed  that  certain  curious 
heavy  black  stones  had  the  property  of  attract- 
ing to  them  bits  of  iron  and  steel.  With  a great 
many  of  the  other  earlier  phenomena  of  nature 
the  wise  men  of  those  and  the  succeeding  ages 
classed  the  work  of  the  magnet  as  magic,  and  let 
it  go  at  that.  About  the  tenth  century  it  was 
discovered  that  a lodestone  hung  on  a thread,  or 
floating  on  a bit  of  wood  in  water,  always  pointed 
north  and  south,  and  thus  the  marine  magnet 
came  into  general  use.  The  lodestone  itself  for 
a long  time  resisted  research.  It  was  a common 
ore  of  iron,  its  chemical  composition  being  Te3 
Ou  It  is  found,  besides  Asia  Minor,  in  Sweden, 


ELECTRICITY  UP  TO  DATE 


359 


Spain,  Arkansas,  and  the  Isle  of  Elba,  and  is  at 
its  best  when  discovered  in  the  shape  of  regular 
octohedron  crystals. 

Dr.  Gilbert,  in  1600,  published  his  De  Mag- 
neto, which  was  the  beginning  of  our  modern 
science.  He  discovered  that  the  attractive  power 
resided  chiefly  in  the  ends,  and  that  the  middle 
of  a magnet  did  not  attract  iron  filings  so 
strongly  as  the  poles. 

It  was  found  that  the  quality  of  being  a mag- 
net was  transmissible ; that  by  rubbing  a needle 
or  a nail  on  a lodestone,  the  virtue,  as  they  used 
to  call  it,  passed  into  the  thing  rubbed,  and  that 
it  then  for  some  time  acted  just  as  the  original 
lodestone. 

Once  begun,  the  study  was  earnestly  pushed, 
and  the  behavior  of  magnetic  needles  was  closely 
watched.  It  was  found  that  their  poles  were 
opposite  in  their  nature,  and  that  like  poles 
repelled  each  other,  while  unlike  ones  attracted. 
Here,  too,  for  a time  there  was  a two-fluid  theory, 
in  which  north-seeking  magnetism  was  distin- 
guished as  something  distinct  from  south-seek- 
ing magnetism. 

There  were  many  similarities  and  many  con- 
tradictions between  early  magnetism  and  early 
electricity.  Both  attracted  light  articles.  Mag- 
netism would  not  work  across  a screen  of  iron, 
but  it  would  across  a screen  of  glass.  Electricity 
acted  exactly  contrary.  Indeed,  though  the  con- 
nection between  the  two  was  suspected,  it  was 


netism  is  perceived  in  other  bodies  and  gases; 
and  a number  of  bodies  are  diamagnetic,  as  it 
is  called,  and  are  repelled  by  magnets,  such  as 
bismuth,  antimony,  phosphorus  and  copper. 
The  earth,  as  a whole,  is  a magnet,  and  so  are 


B A ' 


each  of  the  planets;  in  fact,  we  can  gather  the 
whole  subject  of  terrestrial  magnetism  well  in 
hand  by  understanding  once  and  for  all  that 
our  earth  is  merely  an  armature  spinning  in  the 
field  of  magnetic  force  of  the  sun,  and  that  that 
fact  explains  its  electric  conduct. 

Magnetism  is  induced  in  bodies  that  are 
touched  to  a magnet,  but  to  make  one  properly 
the  bar  to  be  magnetized  should  be  laid  down 
horizontally;  two  bar  magnets  are  then  placed 
down  upon  it,  their  opposite  poles  being  to- 
gether. They  are  then  drawn  asunder  from  the 
middle  of  the  bar  towards  its  ends,  and  back, 
several  times.  The  bar  is  then  turned  over,  and 
the  operation  repeated,  taking  care  to  leave  off 
at  the  middle.  The  process  is  more  effectual  if 
the  ends  of  the  bar  are  meantime  supported  on 
the  poles  of  other  bar  magnets,  the  poles  being 
of  the  same  names  as  those  of  the  two  magnets 
above  them  used  for  stroking  the  steel  bar. 

The  process  of  making  electro-mag- 
nets will  be  explained  later,  and  these, 
of  course,  are  much  stronger  than  either 
the  lode-stone  or  rubbed  magnets. 

The  lifting  power  of  a magnet  depends 
both  upon  the  form  of  the  magnet  and 
on  its  magnetic  strength.  A horse-shoe 
magnet  will  lift  a load  three  or  four  times 
as  great  as  a bar  magnet  of  the  same 
weight  will  lift.  The  lifting  power  is 
greater  if  the  area  of  contact  between  the 
poles  and  the  armature  is  increased. 
Also  the  lifting  power  of  a magnet  grows 
in  a very  curious  and  unexplained  way  by 
gradually  increasing  the  load  on  its  armature 
day  by  d.iy  until  it  bears  a load  which  at  the 
outset  it  could  not  have  done.  Nevertheless,  if 
the  load  is  so  increased  that  the  armature  is 


MAKING  A MAGNET. 


not  until  this  century  had  opened  that  we  were 
able  to  pick  up  the  strings  which  bind  the  two 
classes  of  phenomena  together. 

Besides  iron,  nickel,  cobalt,  chromium,  cerium 
and  manganese  are  magnetic,  and  a feeble  mag- 


360 


ELECTRICITY  UP  TO  DATE 


torn  off,  the  power  of  the  magnet  falls  at  once  to 
its  original  value.  The  attraction  between  a 
powerful  electro-magnet  and  its  armature  may- 
amount  to  200  lbs.  per  square  inch,  or  14,000 
grammes  per  square  centimetre.  Small  mag- 
nets lift  a greater  load  in  proportion  to  their 
own  weight  than  large  ones.  A good  steel 
horse-shoe  magnet,  weighing  itself  one  pound, 
ought  to  lift  twenty  pounds’  weight.  Sir  Isaac 
Newton  is  said  to  have  possessed  a little  lode- 
stone,  mounted  in  a signet  ring,  which  would 
lift  a piece  of  iron  200  times  its  own  weight. 

Magnetic  Field. 

In  any  ordinary  magnet,  as  stated  above,  the 
greatest  magnetism  is  found  at  the  poles,  which 
are  very  near,  bat 
not  quite  at  the 
end  of  the  magnet. 

The  space  all 
around  the  magnet 
is  filled  and  satur- 
ated with  the  pull 
or  attraction  of  the 
force,  which  runs 
along  certain  well- 
marked  lines  and 
curves,  each  start- 
ing from  one  pole 
and  making  its  way 
to  the  other.  The 
distribution  of  these 
lines  can  be  easily 
shown  by  dusting 
iron  filings  on  a piece  of  paper  and  then 
bringing  a horse-shoe'  magnet  up  underneath. 
The  filings  arrange  themselves  as  shown  in  the 
cut. 

When  the  armature  is  on,  or  when  by  any 
arrangement  the  magnetic  circuit  is  closed, 
these  lines  of  force  cannot  be  detected,  because 
they  pass  from  pole  to  pole  within  the  arma- 
ture. But  when  the  circuit  is  open,  the  lines 
are  always  reaching  out,  something  like  the  an- 
tennae of  an  insect,  into  the  free  space  about 
them.  The  field  is  the  more  intense  the  nearer 
we  come  to  the  magnet,  and  fades  rapidly  as  we 
recede  from  it.  It  is  out  of  this  field,  this  area 
of  disturbed  conditions  of  the  ether  that  lies 


near  magnet  poles,  that  we  have  drawn  the 
great  electric  advance  of  the  century. 

Still,  magnetism  is  a secret  to  us.  We  do  not 
know  what  has  happened  to  an  iron  bar  when  it 
is  magnetized.  Its  volume  remains  as  before, 
but  its  length  increases  by  one  720,000th  of 
itself.  That  is  the  only  outward  and  material 
sign  of  its  changed  condition.  A faint  metallic 
“clink”  can  by  some  people  be  heard  within  a 
bar  at  the  moment  of  electric  magnetization,  as 
though  the  atoms  were  beating  upon  each  other 
in  unison.  A jar  of  water,  muddied  with  mag- 
netic oxide  and  magnetized,  becomes  clearer  as 
the  particles  seem  to  arrange  themselves  end  on. 
A piece  of  iron  quickly  magnetized  and  demag- 
netized grows  hot 
as  though  from 
external  friction. 
A ray  of  polarized 
light  passing 
through  substances 
in  a magnetic  field 
has  the  direction 
of  its  vibrations 
changed. 

All  these  various 
phenomena  point 
to  a theory  of  mag- 
netism very  differ- 
ent from  the  old 
notion  of  fluids. 
It  appears  that 
every  particle  of 
a magnet  is  itself  a magnet,  and  that  the 
magnet  only  becomes  a magnet,  as  a whole,  by 
the  particles  being  so  turned  as  to  point  one 
way.  This  conclusion  is  supported  by  the  ob- 


MAGNETS  AND  THEIR  POLES. 


servation  that  if  a glass  tube  full  of  iron  filings 
is  magnetized,  the  filings  can  be  seen  to  set 
themselves  endways,  and  that,  when  thus  once 


ELECTRICITY  UP  TO  DATE 


361 


set,  they  act  as  a magnet  until  shaken  up.  It 
appears  to  be  harder  to  turn  the  individual 
molecules  of  solid  steel,  but,  when  once  so  set, 
they  remain  end-on  unless  violently  struck  or 
heated.  It  follows  from  this  theory  that  when 
all  the  particles  were  turned  end-on,  the  limits 
of  possible  magnetization  would  have  been  at- 
tained. Some  careful  experiments  of  Beetz  on 
iron  deposited  by  electrolysis  entirely  confirm 
this  conclusion,  and  add  weight  to  the  theory. 
The  optical  phenomena  led  Clerk  Maxwell  to 
the  further  conclusion  that  these  longitudinally- 
set  molecules  are  rotating  round  their  long  axes, 
and  that  in  the  “ ether  ” of  space  there  is  also  a 
vortical  motion  along  the  lines  of  magnetic  in- 
duction; this  motion,  if  occurring  in  a perfect 
medium  (as  the  “ether”  may  be  considered), 
producing  tensions  along  the  lines  and  press- 
ures at  right  angles  to  them,  would  afford  a 
satisfactory  explanation  of  the  magnetic  attrac- 
tions and  repulsions  which  apparently  act  across 
empty  space.  Hughes  has  lately  shown  that 
the  magnetism  of  iron  and  steel  is  intimately 
connected  with  the  molecular  rigidity  of  the 
material.  His  researches  with  the  “ induction 
balance”  and  “magnetic  balance”  tend  to 
prove  that  each  molecule  of  a magnetic  metal 
has  an  absolutely  constant  inherent  magnetic 
polarity;  and  that  when  a piece  of  iron  or  steel 
is  apparently  neutral,  its  molecules  are  inter- 
nally arranged  so  as  to  satisfy  each  other’s 
polarity,  forming  closed  magnetic  circuits 
amongst  themselves.  Thus  magnetism  would 
mean  to  cause  the  molecules  of  a body  to  as- 
sume a new  and  symmetrical  “ end-on  ” posi- 
tion. 

Current  Electricity. 

It  has  been  already  mentioned  how  electricity 
flows  away  from  a charged  body  through  any 
conducting  substance,  such  as  a wire  or  a wetted 
string.  If,  by  any  arrangement,  electricity 
could  be  supplied  to  the  body  just  as  fast  as  it 
flowed  away,  a continuous  current  would  be 
produced.  Such  a current  always  flows  through 
a conducting  wire,  if  the  ends  are  kept  at  dif- 
ferent electric  potentials.  In  like  manner,  a cur- 
rent of  heat  flows  through  a rod  of  metal  if  the 
ends  are  kept  at  different  temperatures,  the  flow 


being  always  from  the  high  temperature  to  the 
lower.  It  is  convenient  to  regard  electricity  as 
flowing  from  positive  to  negative;  or,  in  other 


THE  TELEGRAPH. 


words,  the  direction  of  an  electric  current  is  from 
the  high  potential  to  the  low.  It  is  obvious  that 
such  a flow  tends  to  bring  both  to  one  level  of 
potential.  The  “ current  ” has  sometimes  been 
regarded  as  a double  transfer  of  positive  elec- 
tricity in  one  direction,  and  of  negative  elec- 
tricity in  the  opposite  direction.  The  only  evi- 
dence to  support  this  very  unnecessary  suppo- 
sition is  the  fact  that,  in  the  decomposition  of 
liquids  by  the  current,  some  of  the  elements  are 
liberated  at  the  point  where  the  potential  is 
highest,  others  at  the  point  where  it  is  lowest. 

The  whole  purpose  of  the  battery  cell  is  to 
provide  electricity  for  one  end  of  the  wire  as 
rapidly  as  it  flows  off  from  the  other,  and  the 
chemical  actions  and  reactions  between  the 
different  bodies  placed  in  the  cell  set  the 
electricity  in  motion.  Copper  and  zinc  have 
already  been  spoken  about,  platinized  silver  has 
been  substituted  for  the  copper,  and  much 
better  than  either  are  plates  or  columns  of  hard 
carbon  with  zinc.  Iron  can  be  used.  Then  the 
same  result  is  got  again  from  two-fluid  cells  like 
Daniell’s,  in  which  dilute  sulphuric  acid,  work- 
ing upon  the  zinc,  and  blue  vitriol  in  water, 
working  upon  the  copper,  set  up  a steady 
electro-motive  push.  Grove’s  and  Bunsen’s 
batteries  are  modifications  of  the  Daniell,  and 
the  Leclanche  and  Niaudet  batteries  may  be 
taken  as  the  final  types  of  this  idea. 

For  working  electric  bells  and  telephones, 
and  also  to  a limited  extent  in  telegraphy,  a 
zinc-carbon  cell  is  employed,  invented  by 
Leclanche,  in  which  the  exciting  liquid  is  not 
dilute  acid,  but  a solution  of  salammoniac.  In 
this  the  zinc  dissolves,  forming  a double  chloride 
of  zinc  and  ammonia,  while  ammonia  gas  and 
hydrogen  are  liberated  at  the  carbon  pole.  To 


362 


ELECTRICITY  UP  TO  DATE 


prevent  polarization  the  carbon  plate  is  packed 
inside  a porous  pot  along  with  fragments  of 
carbon  and  powdered  binoxide  of  manganese,  a 
substance  which  slowly  yields  up  oxygen  and 
destroys  the  hydrogen  bubbles.  If  used  to 
give  a continuous  current  for  many  minutes 
together,  the  power  of  the  cell  falls  off  owing  to 
the  accumulation  of  the  hydrogen  bubble;  but 
if  left  to  itself  for  a time  the  cell  recovers  itself, 
the  binoxide  gradually  destroying  the  polariza- 
tion. As  the  cell  is  in  other  respects  perfectly 
constant,  and  does  not  require  renewing  for 
months  or  years,  it  is  well  adapted  for  domestic 
purposes.  Three  Leclanche  cells  are  shown 
joined  in  series  in  the  accompanying  illustra- 
tion. In  more  recent  forms  the  binoxide  of 


manganese  is  applied  in  a conglomerate  attached 
to  the  face  of  the  carbon,  thus  avoiding  the 
necessity  of  using  a porous  inner  cell. 

Mons.  Niaudet  has  also  constructed  a zinc- 
carbon  cell  in  which  the  zinc  is  placed  in  a 
solution  of  common  salt  (chloride  of  sodium), 
and  the  carbon  is  surrounded  bv  the  so-called 
chloride-of-lime  (or  bloaching-powder),  which 
readily  gives  up  chlorine  and  oxygen,  both  of 
which  substances  will  destroy  the  hydrogen 
bubbles  and  prevent  polarization.  This  cell 
has  a higher  electro-motive  power  and  a less 
resistance  than  the  Leclanche.  De  Lalande 
and  Chaperon  propose  a cell  in  which  oxide  of 
copper  is  used  as  a solid  depolarizer  in  a solu- 
tion of  caustic  potash. 

It  is  possible  to  measure  very  exactly  the 
strength  of  current.  The  electro-motive  force 
of  each  of  the  ordinary  cells  ranges  from  three- 
quarters  of  a legal  volt  up  to  two  and  a quarter 
volts.  The  strength  of  current  is  the  quantity 
of  electricity  which  flows  past  any  point  in  the 
circuit  in  one  second  of  time  — a definition 
which  makes  clear  Ohm’s  law:  “The  strength 


of  the  current  varies  directly  as  the  electro- 
motive force,  and  inversely  as  the  resistance  of 
the  circuit.” 

Magnetic  Action  of  Current 
Electricity. 

Romagnosi  of  Trente,  in  1802,  deflected  a 
magnetic  needle  by  holding  a voltaic  pile  near 
it,  but  nothing  followed  the  experiment.  In 
1819  Oerstedt  of  Copenhagen  showed  that  a 
magnet  will  try  to  set  itself  at  right  angles  to  a 
wire  carrying  an  electric  current.  He  also  saw 
that  the  needle  turned  to  the  left  or  the  right 
according  as  the  wire  was  held  above  or  below 
it.  The  next  step  was  to  so  bend  the  wire  that 
it  would  pass  both  above  and  below  the  needle 
carrying  the  current  forward  and  back. 

A little  consideration  will  show  that  if  a cur- 
rent be  carried  below  a needle  in  one  direction, 
and  then  back  in  the  opposite  direction  above 
the  needle  by  bending  the 
wire  round,  as  in  the  en- 
graving, the  forces  exerted 
on  the  needle  by  both  por- 
tions of  the  current  will  be 
in  the  same  direction.  For 
let  a be  the  N. -seeking,  and 
b the  S. -seeking,  pole  of  the  suspended  needle, 
then  the  tendency  of  the  current  in  the  lower 
part  of  the  wire  will  be  to  turn  the  needle  so 
that  a comes  toward  the  observer,  while  b re- 
treats; while  the  current  flowing  above,  which 
also  deflects  the  N. -seeking  pole  to  its  left,  will 
equally  urge  a toward  the  observer,  and  b from 
him.  The  needle  will  not  stand  out  completely 
at  right  angles  to  the  direction  of  the  wire  con- 
ductor, but  will  take  an  oblique  position.  The 
directive  forces  of  the  earth’s  magnetism  are 
tending  to  make  the  needle  point  north  and 
south.  The  electric  current  is  acting  on  the 
needle,  tending  to  make  it  set  itself  west-and- 
east.  The  resultant  force  will  be  in  an  oblique 
direction  between  these,  and  will  depend  upon 
the  relative  strength  of  the  two  conflicting 
forces.  If  the  current  is  very  strong  the 
needle  will  turn  widely  round;  but  could  only 
turn  completely  to  a right  angle  if  the  current 
were  infinitely  strong.  If,  however,  the  current 
is  feeble  in  comparison  with  the  directive  mag- 


ELECTRICITY  UP  TO  DATE 


363 


netic  force,  the  needle  will  turn  very  little.  Of 
course  we  have  the  machinery  or  foundation  for 
the  galvanoscope. 

Electro-Magnetics. 

The  next  step  naturally  was  to  coil  the  cur- 
rent-conveying wire  about  the  magnet,  and 
when  this  was  done  the  whole  science  of  mod- 
ern electricity  was  born.  When  a current  of 
electricity  takes  a coiled  form 
magnetism  is  born.  Wrap  a wire 
around  a bit  of  iron  and  force 
electricity  through  the  circuit, 
and  a powerful  electro-magnet 
results.  Wrap  a coil  of  wire 

ELECTRO-  A 

magnetism,  about  an  empty  open  space  and 
all  of  the  phenomena  of  a strong  magnetic  field 
are  developed  immediately  upon  the  passage  of 
the  force.  If  a piece  of  steel  has  been  used  as 
the  core  of  the  coil  it  remains  a magnet  long  after 
being  brought  to  that  condition;  soft  iron,  how- 
ever, loses  its  magnetism  almost  immediately 
upon  the  ending  of  the  circuit. 

The  more  turns  are  made  about  the  core,  up  to 
a certain  limit,  the  more  powerful  will  be  the 
resulting  magnet;  the  bigger  and  the  more  con- 
ductive the  wire  used  for  wrapping,  the  more 
powerful  will  be  the  magnet.  So  that,  by  care- 
ful preparation,  a magnet  may  be  made  which 
will  support  200  to  226  pounds  to  the  square 
inch  of  surface.  Out  of  the  powerful  field  fol- 
lowing the  creation  of  such  a magnet  continuous 
electricity  may  be  drawn  by  a moving  armature 
of  insulated  wires.  It  must  be  remembered,  too, 
that  after  the  magnet  is  first  made  by  a current 
from  a battery  it  can  be  kept  up  by  a very  small 
part  of  the  electricity  produced  in  its  own  field. 

Now,  any  motion  on  the  part  of  a conductor, 
no  matter  what  its  material  may  be,  in  a mag- 
netic field  produces  or  induces  electricity.  And 
any  passage  of  electricity  produces  or  induces 
a magnetic  field.  If  an  ordinary  magnet  is 
pushed  down  into  a coil  of  wire,  a current 
flows  in  the  wire.  When  the  magnet  is  pulled 
out  of  the  coil  a current  flows  again  in  an  op- 
posite direction.  If  into  a large  coil  is  plunged 
a smaller  coil  in  which  a current  is  flowing,  an 
opposite  current  flows  in  the  outer  coil.  In  a 


word,  there  is  no  production  of  electricity  any- 
where or  in  any  way  which  is  not  immediately 
the  cause  of  the  production  of  other  and,  as  it 
were,  balancing  electricity.  Even  in  the  whirl- 
ing armatures  of  dynamos,  and  in  the  bodies  of 
magnets,  reverse  currents  are  always  pushing, 
sometimes  to  the  destruction  of  the  usefulness 
of  the  machine. 

The  induction  coil  is  one  of  the  means  of 
taking  advantage  of  this  fact.  Around  a piece 
of  soft  iron  a rather  thick 
wire,  well  insulated,  should 
be  wrapped;  a great  many 
turns  of  a smaller  wire,  also 
well  insulated,  should  be  tak- 
en about  the  first  wrapping,  the  induction  coil. 
and  in  a reverse  direction.  Now  when  a current 
passes  through  the  primary  there  is  at  once  born 
in  the  secondary  coil  a reverse  current.  With 
an  automatic  interrupter,  which  makes  and 
breaks  the  current,  very  often  powerful  sec- 
ondary currents  are  induced.  In  Spottis- 
woode’s  coil,  which  gives  a spark  of  forty- two 
inches,  the  primary  is  a short  wrapping  of  thick 
wire,  and  the  secondary  consists  of  280  miles 
of  wire,  wound  in  340,000  turns.  The  primary 
may  be  outside  or  inside  the  secondary.  A very 
strong  induction  coil  can  be  made  at  home  by 
wrapping  about  a wire  spool  from  a telegraph 
sounder  a couple  of  yards  of  thick  copper  wire. 
With  an  instrument  like  this  bright  sparks  can 
be  got  from  one  cell  of  battery. 

In  1867  the  suggestion  was  made  simultane- 
ously, but  independently,  by  Siemens  and  by 
Wheatstone,  that  a coil  rotating  between  the 
poles  of  an  electro-magnet  might  from  the 
feeble  residual  magnetism  induce  a small  cur- 
rent, which,  when  transmitted  through  the  coils 
of  the  electro-magnet,  might  exalt  its  magnet- 
ism, and  so  prepare  it  to  induce  still  stronger 
currents.  Magneto  - electric  machines  con- 
structed on  this  principle,  the  coils  of  their 
field-magnets  being  placed  in  circuit  with  the 
coils  of  the  rotating  armature,  so  as  to  be  trav- 
ersed by  the  whole  or  by  a portion  of  the  induced 
currents,  are  known  as  dynamo-electric  machines 
or  generators,  to  distinguish  them  from  the  gen- 
erators in  which  permanent  steel  magnets  are 
employed.  In  either  case  the  current  is  due  to 


364 


ELECTRICITY  UP  TO  DATE 


magneto-electric  induction;  and  in  either  case, 
also,  the  energy  of  the  currents  so  induced  is 
derived  from  the  dynamical  power  of  the  steam 
engine  or  other  motor,  which  performs  the  work 
of  moving  the  rotating  coils  of  wire  in  the  mag- 
netic field.  Of  the  many  modern  machines  on 
this  principle  the  most  famous  are  those  of 
Siemens,  Gramme,  Brush  and  Edison.  They 
differ  chiefly  in  the  means  adopted  for  obtaining 
practical  continuity  in  the  current.  In  all  of  them 
the  electro-motive  force  generated  is  proportional 
to  the  number  of  turns  of  wire  in  the  rotat- 
ing armature,  and  (within  certain  limits)  to 
the  speed  of  revolution.  When  currents  of 
small  electro-motive  force,  but  of  considerable 
strength,  are  required,  as  for  electroplating,  the 
rotating  armatures  of  a generator  must  be  made 
with  small  internal  resistance,  and,  therefore,  of 
a few  turns  of  stout  wire  or  ribbon  of  sheet  cop- 
per. For  producing  currents  of  high  electro- 
motive force  for  the  purpose  of  electric  lighting, 
the  armature  must  be  driven  very  fast,  and  must 
consist  of  many  turns  of  wire,  or,  where  very 
small  resistance  is  necessary  (as  in  a system  of 
lamps  arranged  in  parallel  arc),  of  rods  of  cop- 
per suitably  connected.  The  dynamos  of  1893 
are  but  improvements  on  this  central  idea. 

Electric  Bells. 

The  common  form  of  Electric  Bell , or  Trem- 
bler, consists  of  an  electro-magnet,  which  moves 
a hammer  back- 
ward and  forward 
by  alternately 
attracting  and  re- 
leasing it,  so  that 
it  beats  against  a 
bell.  The  arrange- 
ments of  the  instru- 
ment are  shown  in 
the  illustration,  in 
which  E is  the 
electro-magnet  and 
H the  hammer.  A 
battery,  consisting 
of  one  or  two  Le- 
clanche  cells  placed 
at  some  convenient  point  of  the  circuit,  pro-  . 
vides  a current  when  required.  By  touch- 


ing the  “push”  P,  the  circuit  is  completed, 
and  a current  flows  along  the  line  and 
round  the  coils  of  the  electro-magnet,  which 
forthwith  attracts  a small  piece  of  soft  iron 
attached  to  the  lever,  which  terminates  in  the 
hammer  H.  The  lever  is  itself  included  in  the 
circuit,  the  current  entering  it  above  and  quit- 
ting it  at  C by  a contact-breaker,  consisting  of 
a spring  tipped  with  platinum  resting  against 
the  platinum  tip  of  a screw,  from  which  a return 
ware  passes  back  to  the  zinc-poie  of  the  battery. 
As  soon  as  the  lever  is  attracted  forward  the 
circuit  is  broken  at  C by  the  spring  moving 
away  from  contact  with  the  screw;  hence  the 
current  stops,  and  the  electro-magnet  ceases  to 
attract  the  armature.  The  lever  and  hammer 
therefore  fall  back,  again  establishing  contact 
at  C,  whereupon  the  hammer  is  once  more 
attracted  forward,  and  so  on.  The  push  P is 
shown  in  section  on  the  right.  It  usually  con- 
sists of  a cylindrical  knob  of  ivory  or  porcelain 
capable  of  moving  loosely  through  a hole  in  a 
circular  support  of  porcelain  or  wood,  and 
which,  when  pressed,  forces  a platinum-tipped 
spring  against  a metal  pin,  and  so  makes 
electrical  contact  between  the  two  parts  of  the 
interrupted  circuit. 

Electric  Clocks. 

Clocks  may  be  either  driven  or  controlled  by 
electric  currents.  Bain,  Hipp,  and  others,  have 

devised  electric 
clocks  of  the  first 
kind,  in  which  the 
ordinary  motive 
power  of  a weight 
or  spring  is  aban- 
doned, the  clock 
being  driven  by  its 
pendulum,  the 
“ bob  ” of  which  is 
an  electro-magnet 
alternately  attract- 
ed from  side  to 
side.  The  difficulty 
of  maintaining  a 
perfectly  constant 
battery  current  has  prevented  such  clocks  from 
coming  into  use. 


ELECTRICITY  UP  TO  DATE 


365 


Electrically  controlled  clocks,  governed  by  a 
standard  central  clock,  have  proved  a more 
fruitful  invention.  In  these  the  standard  time- 
keeper is  constructed  so  as  to  complete  a circuit 
periodically  once  every  minute  or  half  min- 
ute. The  transmitted  currents  set  in  movement 
the  hands  of  a system  of  dials  placed  at  distant 
points,  by  causing  an  electro-magnet  placed 
behind  each  dial  to  attract  an  armature,  which, 
acting  upon  a ratchet  wheel  by  a pawl,  causes 
it  to  move  forward  through  one  tooth  at  each 
specified  interval,  and  so  carries  the  hands  round 
at  the  same  rate  as  those  of  the  standard  clocks. 

The  Telephone. 

In  1876  Graham  Bell  invented  the  magneto- 
telephone. In  this  instrument  the  speaker  talks 
to  an  elastic  plate  of  thin  sheet-iron,  which 
vibrates  and  transmits  its  every  movement  elec- 
trically to  a similar  plate  in  a similar  telephone 
at  a distant  station,  causing  it  to  vibrate  in  an 
identical  manner,  and  therefore  to  emit  identical 
sounds.  The  transmission  of  the  vibrations 
depends  upon  the  principles  of  magneto-electric 

induction.  The 
cut  herewith 
shows  Bell’s 
Telephone  in  its 
latest  form,  and 
its  internal  parts 
in  section.  The 
disc  D is  placed 
behind  a conical 
IJ|  mouthpiece,  to 
IP  which  the  speak- 
er places  his 

BELL’S  TELEPHONE.  IQOUth  Or  the 

hearer  his  ear. 

Behind  the  disc  is  a magnet  AA  running  the 
length  of  the  instrument;  and  upon  its  front 
pole,  which  nearly  touches  the  disc,  is  fixed  a 
a small  bobbin,  on  which  is  wound  a coil  C of 
fine  insulated  wire,  the  ends  of  the  coil  being 
connected  with  the  terminal  screws  FF.  One 
such  instrument  is  used  to  transmit,  and  one  to 
receive  the  sounds,  the  two  telephones  being 
connected  in  simple  circuit.  No  battery  is 
needed,  for  the  transmitting  instrument  itself 
generates  the  induced  currents  as  follows : The 


magnet  AA  induces  a certain  number  of  lines  ■ 
of-force  through  the  coil  C.  Many  of  these 
pass  into  the  iron  disc.  When  the  iron  disc 
in  vibrating  moves  towards  the  magnet-pole, 
more  lines-of-force  meet  it;  when  it  recedes, 
fewer  lines-of-force  meet  it.  Its  motion  to  and 
fro  will  therefore  alter  the  number  of  lines-of- 
force  which  pass  through  the  hollow  of  the 
coil  C,  and  will  therefore  generate  in  the  wire 
of  the  coils  currents  whose  strength  is  pro- 
portional to  the  rate  of  change  in  the  number 
of  the  lines-of-force  which  pass  through  the 
coil.  Bell’s  telephone,  when  used  as  a trans- 
mitter, may  therefore  be  regarded  as  a sort  of 
magneto- electric  generator, 
which,  by  vibrating  to  and 
fro,  pumps  currents  in  alter- 
nate directions  into  the  wire. 

At  the  distant  end  the  cur- 
rents as  they  arrive  flow 
round  the  coilseither  in  on© 
direction  or  the  other,  and 
therefore  either  add  momen- 
tarily to  or  take  from  the 
strength  of  the  magnet. 

When  the  current  in  the 
coils  is  in  such  a direction 
as  to  reinforce  the  magnet, 
the  magnet  attracts  the  iron  disc  in  front 
of  it  more  strongly  than  before.  If  the 
current  is  in  the  opposite  direction  the  disc  is 
less  attracted  and  flies  back.  Hence,  whatever 
movement  is  imparted  to  the  disc  of  the  trans- 
mitting telephone,  the  disc  of  the  distant 
receiving  telephone  is  forced  to  repeat,  and  it 
therefore  throws  the  air  into  similar  vibrations, 
and  so  reproduces  the  sound. 

The  Study  of  Electricity. 

The  student  will  have  noticed  the  constant 
dependence  put  in  this  review  of  the  subject 
upon  the  work  of  Prof.  Sylvanus  Thompson, 
who  is  easily  the  first  and  best  teacher  of  the 
science  living  to-day.  Every  book  which  he  has 
written  should  be  in  the  collection  of  the  elec- 
trician, and,  having  these,  with  some  good 
electrical  paper,  he  will  soon  be  and  keep 
abreast  of  progress, 


366 


ELECTRICITY  UP  TO  DATE. 


Much  dependence  should,  of  course,  be  put 
in  actual  apparatus  and  work,  and  all  that  is 
needed  may  be  had  very  cheaply.  A few  bat- 
tery cells,  say  three,  a coil  of  wire,  and  a knack 
for  putting  things  together  should  give  any  man 
an  electrical  laboratory.  He  can  set  bells  to  his 


doors,  arrange  burglar  alarms,  and  make  many  a 
handy  and  useful  appliance  for  domestic  pur- 
poses, out  of  a total  expenditure  that  need  not 
exceed  So ; nor  can  there  be  more  instructive  or 
more  interesting  work. 


DIRECTIONS  FOR  SETTING  UP  AND  MAINTAINING  BATTERIES. 

In  all  except  the  blue  vitriol  batteries  the  zincs  should  be  kept  well  amalgamated. 


In  the  selection  of  a battery  for  any  purpose, 
due  consideration  should  be  given  to  the  rela- 
tion between  the  work  to  be  performed  and  the 
quantity  and  electro-motive  force  of  the  current 
required.  This  is  a most  essential  point,  upon 
winch,  in  a great  degree,  depend  the  results 
obtained.  The  following  table  of  batteries  is 
arranged  to  show  the  class  of  work  for  which 
they  are  best  suited: 

1.  For  all  open  circuit  work,  such  as  call- 
bells,  gas  lighting,  annunciators,  etc.,  use  Disque 
Leclanche,  carbon  cylinder  or  dry. 

2.  For  closed  circuit  work,  such  as  telegraph 
lines,  use  the  Crowfoot  Gravity. 

3.  For  laboratory  and  experimental  work,  re- 
quiring powerful  current  for  a few"  hours,  use 
LaClede,  carbon  cylinder  or  dry. 

Crowfoot  Gravity  Battery. — Open  out  the 
copper,  spread  it  out  so  as  to  present  all  of  its 
surface  to  the  action  of  the  solution,  place  it  at 
the  bottom  of  the  jar,  run  the  insulated  wire  out 
of  the  top  of  the  jar  for  connecting  up. 

Suspend  the  zinc  above  the  copper  by  hang- 
ing the  hooked  neck  on  the  rim  of  the  glass. 
The  neck  of  the  zinc  is  provided  with  a connect- 
ing clamp  to  receive  the  wire  from  the  copper 
of  the  next  cell. 

Pour  clean,  soft  water  into  the  jar  uotil  it 
covers  the  zinc,  then  drop  in  six  or  eight 
ounces  of  copper  sulphate,  or  blue  vitriol,  in 
small  crystals. 

To  hasten  the  action  of  the  battery,  dissolve 
two  or  three  ounces  of  zinc  sulphate  (or  white 
vitriol)  in  as  many  ounces  of  water,  and  gently 
pour  it  on  top  of  the  copper  solution. 

For  ordinary  purposes,  connect  the  zinc  of 
one  cell  to  the  copper  of  the  next,  and  so  on; 
finally  connect  the  two  electrodes  of  the  series 
and  let  them  so  remain  for  a couple  of  hours, 
until  the  separation  of  the  two  solutions,  which 
will  be  known  by  the  blue  observed  in  the  bot- 
tom of  copper  solution;  this  blue  line  should 
be  maintained  midway  between  the  zinc  and  the 
copper;  when  the  “blue  line”  is  too  low,  drop 
in  a few  crystals  of  copper  sulphate;  if  it  is  too 
high,  connect  the  battery  in  short  circuit  as  be- 
fore described  until  it  goes  down,  or  reach  down 
with  syringe  and  draw  out  some  of  the  copper 
solution  and  add  zinc  solution  and  fresh  water. 


As  long  as  the  battery  remains  in  action  there 
is  an  increase  in  quantity  of  zinc  sulphate  solu- 
tion in  the  upper  part  of  the  jar. 

The  specific  gravity  of  this  solution  should 
be  maintained  at  25  degrees;  when  the  hydrom- 
eter indicates  a lower  degree  there  is  too  little 
zinc  sulphate  solution:  when  a higher  degree 
than  25,  there  is  too  much  zinc  sulphate,  and  a 
portion  of  it  must  be  taken  out,  and  that  re- 
maining must  be  diluted  with  pure  water. 

A hydrometer  is  essential  to  properly  main- 
tain a large  battery. 

When  zinc  oxide  forms  on  the  surface  of  the 
zinc  it  must  be  taken  out  and  washed  in  clean 
water  with  a brush. 

Leclanche  Battery.  — Put  six  ounces  of 
sal-ammoniac  into  the  jar  and  pour  one-third 
full  of  water,  and  stir.  Put  in  the  porous  cell 
and  fill  jar  with  water  to  neck.  Pour  a few 
spoonfuls  of  water  into  the  holes  in  the  porous 
cell,  put  in  the  zinc  and  connect  up  the  battery. 
The  inside  rim  of  the  jar  should  be  coated  with 
beeswax  or  paraffine  to  prevent  salts  from  over- 
running. 

The  battery  should  be  kept  in  a dry  place  and 
does  not  require  any  attention  to  maintain,  ex- 
cept to  add  a little  water  occasionally,  to  supply 
loss  by  evaporation. 

Dry  Batteries  are  usually  charged  and  ready 
for  work.  When  they  become  exhausted  the 
cheapest  and  best  method  of  renewing  is  to 
return  the  old  cell  to  the  maker,  who  should 
replace  the  same  with  a new  battery  at  a nom- 
inal cost.  When  buying  dry  batteries  procure 
one  that  can  be  exchanged. 

Carbon  Cylinder  ( Sal- Ammoniac  Battery  ). 
— Put  about  five  ounces  sal-ammoniac  in  a jar, 
fill  jar  about  one-half  full  of  water  and  stir. 
When  the  sal-ammoniac  is  dissolved  insert  the 
carbon  cylinder  and  zinc.  Should  the  battery 
become  exhausted  by  short  circuiting  or  contin- 
uous work,  remove  the  dry  cylinder  and  wash  the 
surface  with  warm  water.  Allow  the  cylinder  to 
thoroughly  dry,  when  it  can  be  replaced  in  jar 
with  new  charge  of  sal-ammoniac  and  zinc.  The 
carbon  cylinder  is  practically  indestructible. 

Carbon  Cylinder  (Acid)  Battery. — Fill  the 
jar  about  one-half  full  of  electropoion  fluid;  in- 
sert the  carbon  cylinder.  The  zinc  to  be  lowered 


ELECTRICITY  UP  TO  DATE. 


307 


into  the  fluid  only  when  battery  is  in  use.  When 
the  zinc  is  consumed  by  use  it  will  be  necessary 
to  recharge  the  battery  with  new  solution  and 
zinc.  This  battery  will  run  constant  about  two 
hours  without  recharging.  The  carbon  cylinder 
is  practically  indestructible.  The  same  solution 
as  used  for  the  Grenet  Battery  is  equally  as 
good  for  the  Carbon  Cylinder  Acid  Battery. 

Grenet  Battery  Solution. — To  make  solu- 
tion: To  three  pints  of  cold  water  add  five 

fluid  ounces  of  sulphuric  acid;  when  this  be- 
comes cold  add  six  ounces  (or  as  much  as  the 
solution  will  dissolve)  of  finely  pulverized  bi- 
chromate of  potash.  Mix  it  well.  To  charge 
the  battery : Pour  the  above  solution  into  the 
glass  cell  until  it  nearly  reaches  the  top  of  the 
spherical  part.  The  fluid  should  not  quite 
reach  the  zinc  when  it  is  drawn  up. 

Carbon  (Porous  Cup)  Battery. — Fill  the 
glass  jar  with  water;  the  porous  cell  should  be 
about  the  same. 

Bunsen  Battery. — Same  directions  apply  as 
carbon  battery,  except  instead  of  electropoion 
fluid  use  40°  nitric  acid  in  the  porous  cell. 

Electro  toion  Fluid. — Mix  one  gallon  of 
sulphuric  acid  and  three  gallons  of  water.  Then 
in  a separate  vessel  dissolve  six  pounds  of  bichro- 
mate of  potash  in  two  gallons  of  boiling  water, 
mixing  the  whole  thoroughly  together.  When 
cold  it  is  ready  for  use. 


Solution  for  Amalgamating  Zinc. — Mix 
one  pound  nitric  with  two  pounds  hydrochloric 
acid  and  add  eight  ounces  of  mercury.  When 
the  mercury  is  dissolved  add  three  pounds  more 
hydrochloric  acid.  To  amalgamate  the  zinc 
mix  it  in  this  solution  for  one  or  two  seconds, 
then  remove  it  quickly  to  a dish  of  clean  water 
and  rub  it  with  a brush  or  cloth,  when  it  will 
be  found  covered  with  a fine,  even  coat  of  mer- 
cury. This  solution  can  be  kept  in  a covered 
jar  and  used  many  times. 

Another  method  of  amalgamating  zincs  is  to 
clean  them  by  dipping  in  a solution  of  dilute 
sulphuric  acid  and  rubbing  on  the  mercury  with 
a cloth  or  brush. 

Formula  for  Charging  One  Phonograph 
or  Chromic  Battery. — To  four  pounds  (or 
pints  ) of  water,  add  gradually  one  and  one-half 
pounds  (or  three-fourths  of  a pint)  of  sulphuric 
acid,  and  stir  while  doing  so,  as  considerable 
heat  is  generated.  After  this  solution  has  cooled, 
add  one-half  pound  of  chromic  acid.  When  the 
battery  is  fully  charged  the  liquid  should  fill 
the  jar  to  a point  indicated  by  the  arrows. 
When  the  battery  is  not  in  use  the  elements 
should  always  be  raised  out  of  the  liquid,  in 
order  to  prevent  chemical  action  and  consequent 
loss  of  material.  Do  not  allow  the  zinc  to 
touch  the  carbon. 


TWENTY  QUESTIONS  CONCERNING  ELECTRICITY. 


1.  How  strong  a current  is  used  to  send  a 
message  over  the  Atlantic  cable? — Thirty  cells 
of  battery  only.  Equal  to  thirty  volts. 

2.  What  is  the  longest  distance  over  which 
conversation  by  telephone  is  maintained? — 
Nearly  1,200  miles,  between  Boston  and  Chicago. 

3.  What  is  the  fastest  time  made  by  an  electric 
railway  ?■ — A mile  a minute  by  a small  experi- 
mental car.  Twenty  miles  an  hour  on  street 
railway  system. 

4.  How  many  miles  of  submarine  cable  are 
there  in  operation? — Over  120,000  miles. 

5.  What  is  the  maximum  power  generated  by 
an  electric  motor  ? — Eight  hundred  horse-power. 

6.  How  is  a break  in  submarine  cable  located? 
—By  measuring  the  electricity  needed  to  charge 
the  remaining,  unbroken  part,  through  the  de- 
vice called  “ Wheatstone’s  bridge.” 

7.  How  many  miles  of  telegraph  wire  in 
operation  in  the  United  States? — Over  a mil- 
lion, or  enough  to  encircle  the  globe  forty  times. 

8.  How  many  messages  can  be  transmitted 
over  a wire  at  one  time  ? — Six,  by  the  sextuplex 
system  in  use. 

9.  How  is  telegraphing  from  a moving  train 
accomplished? — Through  a circuit  from  the  car 
roof  inducing  a current  in  the  wire  on  poles 
along  the  track. 


10.  What  are  the  most  widely  separated  points 
between  which  it  is  possible  to  send  a telegram  ? 
— British  Columbia  and  New  Zealand,  via 
America  and  Europe. 

11.  How  many  miles  of  telephone  wire  in 
operation  in  the  United  States? — More  than 
200,000,  over  which  1,600,000  messages  are  sent 
daily. 

12.  What  is  the  greatest  candle-power  of 
arc  light  used  in  a lighthouse? — Two  million,  at 
Houstholm,  Denmark. 

13.  How  many  persons  in  the  United  States 
are  engaged  in  business  depending  solely  on 
electricity  ? — 500,000. 

14.  How  long  does  it  take  to  transmit  a mes- 
sage from  San  Francisco  to  Hong  Kong?  — 
About  fifteen  minutes,  via  New  York,  Canso, 
Penzance,  Aden,  Bombay,  Madras,  Penang  and 
Singapore. 

15.  What  is  the  fastest  time  made  in  sending 
messages  by  the  Morse  system? — About  forty- 
two  words  per  minute. 

16.  How  many  telephones  are  in  use  in  the 
United  States? — About  380,000. 

17.  What  war  vessel  has  the  most  complete 
electrical  plant?  — U.  S.  man-of-war  Chicago. 

18.  What  is  the  average  cost  per  mile  of  a 
transatlantic  submarine  cable? — About  $1,000. 


368 


THE  HILL  BANKING  SYSTEM 


19.  How  many  miles  of  electric  railway  are 
there  in  operation  in  the  U.  S.  ? — About  1,000 
miles,  and  much  more  under  construction. 


20.  What  strength  of  current  is  dangerous 
to  human  life? — Five  hundred  volts,  but  de- 
pending on  physical  conditions. 


Hill  Banking  System 


THIS  is  a proposed  plan  for  banking,  first 
suggested  by  Thomas  E.  Hill  in  a com- 
munication to  the  Chicago  Inter-Ocean , 
in  March,  1890,  in  which  he  advocated  govern- 
ment ownership  and  control  of  backs. 

Soon  after  the  appearance  of  the  article  on 
government  banks,  the  Farmer's  Voice , at  that 
time  edited  by  Lester  C..  Hubbard,  very  warmly 
espoused  the  idea,  as  proposed  by  the  author, 
and  named  it  the  Hill  Banking  System. 

The  plan  suggested  is  very  simple,  easily 
understood,  and  could  be  readily  introduced. 
It  is  this:  That  the  Government  open  its  own 
banks  at  all  central  points  in  the  United  States, 
to  the  number  of  3,000,  being  one  bank  for  each 
22,000  inhabitants. 

That  40.000  post  offices  in  the  back  districts, 
where  there  are  no  banks,  be  made  postal  sav- 
ings banks,  where  all  persons  could  deposit 
their  money  in  any  amount,  which  money 
should  be  forwarded  to  the  nearest  bank,  each 
bank  being  a loaning  depository. 

That  3 per  cent,  interest  shall  be  allowed  on 
long-time  deposits,  and  money  shall  be  loaned 
at  4:  per  cent,  interest  on  any  security  which 
will  sell,  at  forced  sale,  for  twice  the  amount 
which  is  loaned.  The  immediate  advantage  of 
this  system  is  shown  to  be  the  following : 

1.  No  bonds  necessary  to  be  issued,  in  order 
to  supply  money  to  the  people.  No  money 
borrowed  by  the  government  for  this  purpose. 
Not  a dollar  invested  in  banking  by  the  gov- 
ernment. The  government  simply  opens  its 
rooms  at  various  central  points,  and  becomes 
the  custodian  of  the  people’s  money,  every 
depositor  being  guaranteed  against  loss.  The 
consequence  is,  the  bank  immediately  fills  with 
money  — good  money,  consisting  of  gold,  silver 
and  paper,  which  is  now  being  hidden  by  the 
people  through  lack  of  confidence  in  banks. 

2.  The  bank  is  continuously  filled  with 
money,  as  there  is  never  a run  on  the  bank, 
never  a bank  failure,  never  a financial  panic, 
never  a widespread  business  depression,  throw- 
ing hundreds  of  thousands  of  people  out  of 
work,  and  compelling  the  poor,  thus  deprived  of 
employment,  to  sell  little  properties  for  a tenth 
of  their  value,  while  the  rich  buy  at  their  own 
price  and  rapidly  become  millionaires. 

3.  Loaning  money  at  4 per  cent,  will  permit 
the  farmer,  now  groaning  under  an  interest 
burden  ranging  from  7 to  20  per  cent,  to  pay 
off  the  mortgage,  and  save  money  enough  to 


begin  the  erection  of  a new  dwelling,  bam,  etc 
Hundred  of  thousands  of  farmers,  thus  saving 
their  interest  and  investing  the  same  in  im- 
provements throughout  the  rural  districts,  will 
make  a demand  for  great  armies  of  men  now  in 
idleness,  reviving  all  the  industries,  relieving  all 
the  vocations  of  competition  and  making  better 
wages  for  all. 

4.  The  government,  doing  its  own  banking, 
will  acquire  an  enormous  revenue,  as  seen  in 
the  following : Smith  borrows  a thousand  dol- 
lars of  the  bank  and  immediately  deposits  the 
same  to  his  credit,  takes  a check-book  and  draws 
checks  on  the  bank  in  the  payment  of  his  debts. 
He  gets  no  interest  on  his  short  time  deposit, 
but  pays  4 per  cent.  An  hour  afterwards  Jones 
may  borrow  a like  amount,  deposit  it,  and 
take  a check-book.  Thus  ten  persons,  one  after 
the  other,  may  each  borrow  that  thousand  dollars, 
each  will  deposit,  get  no  interest  on  short  time 
deposit,  but  each  pay  4 per  cent. ; thus  making 
40  per  cent,  for  the  government.  In  a work  re- 
cently issued  by  Mr.  Hill,  entitled  “ Money 
Found,”  in  which  the  system  is  fully  elaborated, 
it  is  shown  that  the  revenue  to  the  government 
from  doing  its  own  banking  may  be  near  $400,- 
000,000  per  annum. 

5.  Another  advantage  of  the  system  is  shown 
to  be  in  the  absolute  security  afforded  to  life 
and  property.  Perfect  confidence  existing,  and 
all  money  being  in  the  bank,  business  only 
being  done  with  checks,  good  only  when  they 
are  signed,  no  money  is  carried  about  the 
person,  except,  possibly,  a small  amount  of 
silver  change.  Under  these  circumstances  no 
footpad  follows  after  dark,  no  highwayman 
holds  up  the  stage  or  railroad  train,  and  as 
no  money  is  kept  about  the  house  there  is  no 
temptation  for  the  burglar  to  rob  and  murder 
the  inmates  of  the  home. 

6.  The  proposed  plan  does  not  lower  interest 
so  much  as  to  distress  people  and  corporations 
who  are  dependent  for  revenue  on  interest.  It 
fits  immediately  into  present  methods  of  doing 
business  without  creating  any  financial  shock; 
it  continues  all  bankers  in  place  at  good  sal- 
aries, and  makes  a place  for  many  more;  it  re- 
lieves the  banker  from  anxiety  concerning  a run 
on  his  bank;  it  relieves  the  people  from  any 
anxiety  as  to  whether  they  will  lose  their  money 
in  the  bank.  It  makes  an  even  and  regular 
flow  of  money,  bringing  universal  prosperity  to 
the  people  and  to  the  nation. 


Useful  Recipes  and 
Trade  Secrets 

A GOIelsECTION  OF  PRACTICAL?  FORMULAS  FOR  ALL  TRADES 

AND  OCCUPATIONS 


IN  the  following  pages  will  be  found  a vast 
amount  of  practical  knowledge  for  mechan- 
ics, merchants,  manufacturers,  architects, 
builders,  contractors,  farmers,  poultrymen,  bee- 
keepers, nurserymen,  stock-breeders,  house- 
keepers, surveyors,  professional  men,  and,  in 
fact,  all  classes  of  workers.  These  recipes  and 
suggestions,  together  with  the  other  depart- 
ments of  this  volume,  it  is  believed,  comprise 
the  whole  circle  of  practical  knowledge.  The 
various  items  have  been,  as  nearly  as  possible, 
arranged  alphabetically.  The  seeker  after  in- 
formation, however,  should  first  consult  the 
alphabetical  index,  at  the  end  of  the  volume, 
as  many  items  of  information  are  capable  of 
classification  under  various  headings,  and  repe- 
tition has  been  carefully  avoided. 

ALABASTER  or  Marble  — To  Clean. 

Muriatic  acid,  1 part;  soft  water,  3 parts. 
Mix.  Wash  the  marble  well  with  this  mixture, 
then  rinse  well  with  pure  water,  dry,  and  apply 
pure  olive  oil,  or  almond  oil,  to  revive  the  color, 
rubbing  well.  Greasy  marble  is  easily  cleaned 
with  a mixture  of  bi-carbonate  soda,  whiting 
and  water,  equal  parts. 

ALUM  in  Bread  — To  Discover. 

Heat  a knife  and  stick  it  into  a loaf.  If  alum 
is  in  it,  it  will  slightly  coat  the  knife.  Alum 
may  also  be  discovered  in  bread  (if  it  be 
present)  by  dipping  a slice  of  the  loaf  into  an 
infusion  of  logwood.  The  logwood  will  turn  a 
purplish  carmine  if  there  is  alum  in  it. 

ANTI-BILIOUS  PILLS. 

Compound  extract  of  colocynth,  60  grains; 
rhubarb,  30  grains;  soap,  10  grains.  Make  into 
24  pills.  Dose,  2 to  4. 

ANTS  — To  Destroy. 

Drop  quicklime  oh  the  mouth  of  their  nest 
and  wash  it  in  with  boiling  water,  or  dissolve 
some  camphor  in  spirits  of  wine,  then  mix  with 
water,  and  pour  into  their  haunts;  or  tobacco 
water,  which  has  also  been  found  effectual. 
They  are  averse  to  strong  scents.  Camphor,  or 
a sponge  saturated  with  creosote,  will  prevent 


their  infesting  a cupboard.  To  prevent  their 
climbing  up  trees,  place  a ring  of  tar  about  the 
trunk,  or  a circle  of  rag  moistened  occasionally 
with  creosote. 

ANTS  AND  WATERBUGS. 

Burn  a piece  of  brimstone  about  the  size  of 
an  egg  in  the  room  that  is  infested  by  ants  and 
waterbugs.  Do  this  at  night,  when  through 
using  the  room.  Close  the  room  as  tight  as 
possible,  so  the  gas  will  not  escape. 

A(JU  ARIA  — Cement  for. 

Take  10  parts  by  measure  of  litharge,  10 
parts  plaster  of  Paris,  10  parts  dry  white  sand, 
and  1 part  of  finely-powdered  resin.  Mix, 
when  wanted  for  use,  into  a pretty  stiff  paste 
with  boiled  linseed  oil.  This  cement  will  stick 
to  wood,  stone,  metal  or  glass,  and  hardens 
under  water.  On  account  of  its  resistance  to 
the  effect  of  salt  water,  it  is  a capital  preparation 
for  marine  aquaria.  Do  not  use  the  aquarium 
for  two  or  three  days  after  it  has  been  cemented. 

AROMATIC  SPIRIT  OF  VINEGAR. 

Acetic  acid,  No.  8,  pure,  8 oz. ; camphor,  J oz. 
Dissolve  and  add  oil  lemon,  oil  lavender  flowers, 
each  2 drams ; oil  cassia,  oil  cloves,  \ dram  each. 
Thoroughly  mix  and  keep  in  well-stoppered 
bottle. 

AXLE  GREASE. 

1.  Water,  1 gal. ; soda,  A lb. ; palm  oil,  10  lbs. 
Mix  by  heat,  and  stir  till  nearly  cold. 

2.  Water,  rape  oil,  of  each  1 gal. ; soda,  J lb. ; 
palm  oil,  J lb. 

3.  Water,  1 gallon;  tallow,  3 lbs.;  palm  oil, 
6 lbs. ; soda,  1 lb.  Heat  to  210°  Fahrenheit  and 
stir  until  cool. 

4.  Tallow,  8 lbs.;  palm  oil,  10  lbs.;  plum- 
bago, 1 lb.  Makes  a good  lubricator  for  wagon 
axles. 

Excelsior  Axle  Grease. — Take  1 part  good 
plumbago  (black  lead)  sifted  through  a coarse 
muslin  so  as  to  be  perfectly  free  from  grit,  and 
stir  into  it  5 qts.  of  lard,  warmed  so  as  to  be 
stirred  easily  without  melting.  Stir  vigorously 
until  it  is  smooth  and  uniform.  Then  raise  the 
heat  until  the  mixture  melts.  Stir  constantly, 
remove  from  the  fire,  and  keep  stirring  until 
cold.  Apply  cold  to  the  axle  or  any  other  bear- 
ing with  a brush.  If  intended  for  use  where 


370 


USEFUL  RECIPES  AND  TRADE  SECRETS 


the  axle  or  bearing  is  in  a warm  apartment,  as 
the  interior  of  mills,  etc.,  2 oz.  of  hard  tallow 
or  1 oz.  of  beeswax  may  be  used  to  every  10  lbs. 
of  the  mixture.  This  grease  is  cheaper  in  use 
than  oil,  tallow  or  tar,  or  any  compound  of 
them,  and  can  be  sold  at  a good  profit  in  any 
thickly  settled  country. 

BAD  BREATH. 

Bad  breath  from  catarrh,  foul  stomach,  or  bad 
teeth,  may  be  temporarily  relieved  by  diluting 
a little  bromo  chloralum  with  8 or  10  parts  of 
water,  and  using  it  as  a gargle,  and  swallowing 
a few  drops  before  going  out.  A pint  of  bromo 
chloralum  costs  50  cents,  but  a small  vial  will 
last  a long  time. 

BAKING-POWDER. 

Take  by  weight  6 parts  of  bicarbonate  of  soda 
to  5 parts  of  tartaric  acid,  which,  being  much 
purer  than  cream  of  tartar,  is  greatly  to  be  pre- 
ferred. Get  the  ingredients  in  this  proportion 
from  a reliable  wholesale  druggist.  See  that 
they  are  perfectly  dry,  roll  the  lumps  out,  mix 
thoroughly  together,  bottle  tightly,  and  keep  in 
a dry  place.  This  has  been  used  for  months 
with  much  satisfaction. 

BAY  RUM. 

French  proof  spirit,  1 gallon;  extract  bay, 
6 oz.  Mix  and  color  with  caramel;  needs  no 
filtering. 

BED-BUGS. 

Spirits  of  naphtha,  rubbed  with  a small 
painter’s  brush  into  every  part  of  the  bed- 
stead, is  a certain  way  of  getting  rid  of  bugs. 
The  mattress  and  binding  of  the  bed  should  be 
examined,  and  the  same  process  attended  to,  as 
they  generally  harbor  more  in  these  parts  than 
in  the  bedstead.  Ten  cents’  worth  of  naphtha 
is  sufficient  for  one  bed. 

BED  TICKS— To  Clean. 

Apply  Poland  starch,  by  rubbing  it  on  thick 
with  a cloth.  Place  in  the  sun.  When  dry, 
rub  if  necessary. 

BEESWAX— To  Bleach. 

Melt  the  wax,  and  add  for  each  pound  2 oz. 
of  nitrate  of  soda  and  1 oz.  of  sulphuric  acid 
diluted  with  9 parts  of  water.  The  latter 
should  be  added  very  slowly  while  the  melted 
wax  is  constantly  stirred  with  a glass  rod.  Then 
cool  and  set  aside  after  filling  the  vessel  with 
boiling  water.  Washing  the  wax  with  boiling 
water  until  no  trace  of  the  acid  remains  com- 
pletes the  process. 

BILIOUSNESS— Remedy  for. 

Stir  a little  baking-soda  into  half  a glass  of 
cold  water,  into  which  has  previously  been 


squeezed  the  juice  of  a lemon.  Drink  while  it 
foams. 

BIRDS— To  Prevent  Destruction  of  Fruit 
Buds  by. 

Just  before  the  buds  are  ready  to  burst,  and 
again  when  they  have  begun  to  expand,  give 
them  a plentiful  dusting  with  chimney  soot. 
The  soot  is  unpalatable  to  the  birds,  and  they 
will  attack  no  bush  that  is  thus  sprinkled.  It 
in  no  way  inj  ures  the  nascent  blossoms  or  leaf, 
and  is  washed  off  in  due  course  of  time  by  the 
rain. 

BLACKBOARD— To  Make. 

The  following  directions  for  this  work  are 
given  us  by  an  experienced  superintendent : The 
first  care  must  be  to  make  the  wall  surface  or 
boards  to  be  blacked  perfectly  smooth.  Fill  all 
the  holes  and  cracks  with  plaster  of  Paris, 
mixed  with  water;  mix  but  little  at  a time;  press 
in  and  smooth  down  with  a case-knife.  The 
cracks  between  shrunken  boards  may  be  filled 
in  the  same  way.  Afterward  use  sand -paper. 
The  ingredients  used  for  slating  are  ( 1 ) liquid 
gum  shellac,  sometimes  called  shellac  varnish; 
(2)  lampblack  or  drop  black.  Gum  shellac  is 
cut  in  alcohol,  and  the  liquid  can  be  obtained 
of  any  druggist.  Pour  some  shellac  into  an 
open  dish*  and  stir  in  lampblack  to  make  a 
heavy  paint.  With  a clean  brush,  spread  on 
any  kind  of  surface  but  glass.  Put  on  a little 
and  test  it.  If  it  is  glossy  and  the  chalk  slips 
over  it,  reduce  the  mixture  with  alcohol.  Alco- 
hol can  be  bought  of  any  druggist.  If  it  rubs 
off,  let  the  druggist  put  in  more  gum  to  make  the 
liquid  thicker.  One  quart  of  the  liquid  and  a 
5-cent  paper  of  lampblack  are  sufficient  to  slate 
all  the  blackboards  in  any  country  school  with 
two  coats. 

BLACKING  FOR  HARNESS. 

Melt  2 oz.  mutton  suet  with  6 oz.  beeswax,  add 
6 oz.  sugar  candy,  2 oz.  soft  soap,  dissolved  in 
water,  and  1 oz.  finely-powdered  indigo.  When 
well  mixed  add  to  the  whole  1 gill  turpentine. 
Apply  with  a sponge;  polish  with  a dry  brush. 

BLACKING  FOR  SHOES. 

Three  oz.  ivory  black,  2 oz.  molasses,  1 oz. 
sulphuric  acid,  1 oz.  gum  arabic,  dissolved  in 
water,  a tablespoonful  sweet  oil,  and  a pint 
vinegar.  Mix  and  stir  together  thoroughly. 
This  makes  a liquid  blacking.  A paste  may  be 
made  by  reducing  the  quantity  of  vinegar  to 
little  more  than  i pint. 

IXL  Blacking. — Put  1 gallon  vinegar  into  a 
stone  jug,  and  1 lb.  ivory  black  well  pulverized, 
A lb.  loaf  sugar,  J oz.  oil  of  vitriol,  and  7 oz. 
sweet  oil.  Incorporate  the  whole  by  stirring. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


371 


BLACKING  FOR  STOYES. 

Mix  the  whites  of  3 eggs,  well  beaten,  with 
i lb.  black  lead;  dilute  to  a thin  paste  by  stir- 
ring in  sour  beer  or  porter.  Apply  with  cloth 
or  brush,  and  rub  with  dry  brush. 

BLADDERS— To  Prepare. 

Soak  them  for  24  hours  in  water,  to  which  a 
little  chloride  of  lime  or  potash  has  been  added, 
then  remove  the  extraneous  membranes,  wash 
them  well  in  clean  water  and  dry  them. 

BLEACHING  FLUID— For  Washing. 

Into  a bucket  of  boiling  water,  put  a pound 
of  lime,  and  let  it  stand  overnight.  Next  day 
put  over  the  fire  2 lbs.  sal  soda  in  2 gal.  water. 
Let  simmer  until  all  is  thoroughly  dissolved; 
then  pour  the  lime  water  into  the  soda  water, 
mix  thoroughly,  cool  and  put  away  in  glass,  as 
it  will  eat  holes  in  stone  jars.  A half  teacupful 
of  this  fluid  to  three  pails  of  water,  when  clothes 
are  boiled,  will  make  them  beautifully  clear  and 
white.  If  any  crumbs  of  lime  fall  on  the  clothes 
they  will  leave  yellow  spots. 

BLEACHING  with  Chloride  of  Lime. 

Two  ounces  of  lime  to  each  pound  of  cloth. 
Boil  the  cloth  in  strong  soapsuds  5 to  10  min- 
utes. Wring  out.  Pour  a little  hot  water  on 
the  lime  and  stir  till  the  lumps  are  out,  then  add 
gradually  enough  more  hot  water  to  cover  the 
goods  without  crowding.  Put  cloth  in,  stir 
continually  for  20  to  30  minutes,  wring  out, 
rinse  until  the  water  looks  clear,  then  boil  in 
suds  again,  rinse  and  dry.  It  takes  more  soap 
than  one  would  think  to  make  a good  suds  for 
new  muslin,  especially  after  it  has  been  in  the 
lime,  but  be  sure  and  have  the  suds  strong  and 
to  stir  all  the  time  while  in  the  lime  water,  as 
that  prevents  any  particles  of  lime,  not  dis- 
solved, from  settling  on  the  cloth  and  eating  a 
hole  in  it.  Use  clothes-sticks  to  stir  with. 

BLIGHT  in  Fruit  Trees— To  Cure. 

Early  in  October,  when  the  weather  is  calm, 
build  a smouldering  straw  fire  under  each  tree, 
and  keep  it  up  for  an  hour  or  more.  After  this 
scrape  the  trunk  and  branches  carefully,  so  as 
to  remove  the  moss  and  all  impurities,  and  take 
also  every  web  or  nidus  of  insects  that  may  be 
upon  the  few  leaves  on  the  trees.  If  very  bad, 
wash  the  trunk  and  large  branches  with  a solu- 
tion of  lime  and  manure.  Destroy  the  insects 
and  eggs  dropped  upon  the  ground,  and  loosen 
the  soil  under  the  tree.  In  the  spring  examine 
every  branch  carefully.  Pick  off  all  blights  by 
hand,  and  wash  off  carefully,  and  repeat  each 
month. 

BOOTS  AND  SHOES. 

To  Make  Water-Proof. — Melt  together,  in 
a pipkin,  equal  quantities  of  beeswax  and 


mutton  suet.  While  liquid  rub  it  over  the 
leather,  including  the  soles. 

To  Mend. — Raw  gutta  percha,  1 oz. ; resin, 
the  size  of  a hen’s  egg;  bisulphuret  of  carbon,  1 
lb.  Dissolve  the  gutta  percha  in  the  bisul- 
phuret; add  the  resin;  when  dissolved,  bottle 
for  use.  The  leather  must  be  clean  and  scraped 
a little  to  make  it  adhere. 

To  Soften . — Kerosene  will  soften  boots  and 
shoes  which  have  been  hardened  by  water,  and 
render  them  as  pliable  as  new. 

BORERS  in  Peach  Trees  — To  Destroy. 

Are  your  young  peach  trees  troubled  with 
borers  ? Paint  them  with  white  lead  and 
linseed  oil  mixed  a little  thicker  than  you  would 
have  it  for  ordinary  housepainting.  Remove 
the  soil  so  as  to  paint  an  inch  or  two  below  the 
surface,  and  then  paint  12  to  18  inches  above 
ground.  Paint  in  the  spring  and  autumn. 

BOTTLES— To  Cap. 

Purified  resin,  7 drams;  sulphuric  ether,  10 
drams;  collodion,  15  drams;  aniline  red,  suf- 
ficient. Dissolve  the  resin  in  the  ether,  mix 
with  the  collodion,  and  color  to  suit.  All  that 
is  necessary  is  to  dip  the  cork  and  the  top  of 
the  bottle  in  it,  turning  it  for  an  instant  in  the 
hand  while  the  composition  dries. 

BOTTLES -To  Clean. 

There  is  no  easier  method  of  cleaning  bottles 
than  putting  into  them  fine  coal-ashes,  and  well 
shaking,  either  with  water  or  not,  hot  or  cold, 
according  to  the  substance  that  fouls  the  bottle. 
Charcoal  left  in  a bottle  or  jar  for  a little  time 
will  take  away  disagreeable  smells. 

Bottles  that  have  contained  oil  may  be  cleaned 
by  putting  in  them  a little  powdered  bi-chro- 
mate of  potassa,  then  as  much  in  bulk  of  sul- 
phuric acid.  Let  it  run  well  around  till  all  the 
organic  particles  turn  black;  then  add  a little 
water  and  rinse  out. 

BRANDRETH’S  PILLS. 

Take  2 lbs.  of  aloes,  1 lb.  of  gamboge,  4 oz. 
extract  of  colocynth,  J lb.'  castile  soap,  2 fluid 
drams  oil  of  peppermint,  and  1 fluid  dram  of 
cinnamon.  Mix,  and  make  into  pills. 

BRASS— To  Clean. 

Mix  1 oz.  oxalic  acid,  6 oz.  rotten  stone,  all 
in  powder,  1 oz.  sweet  oil,  and  sufficient  water 
to  make  a paste.  Apply  a small  proportion, 
and  rub  dry  with  a flannel  or  leather.  The 
liquid  dip  most  generally  used  consists  of 
nitric  and  sulphuric  acids,  but  this  is  more  cor- 
rosive. 

Brass  work  that  is  so  dirty  by  smoke  and 
heat  as  not  to  be  cleaned  with  oxalic  acid  should 
be  thoroughly  washed  or  scrubbed  with  soda,  or 


372 


USEFUL  RECIPES  AND  TRADE  SECRETS 


potash  water,  or  lye.  Then  dip  in  a mixture  of 
equal  parts  of  nitric  acid,  sulphuric  acid  and 
water;  or,  if  it  cannot  be  conveniently  dipped, 
make  a swab  of  a small  piece  of  woolen  cloth 
upon  the  end  of  a stick,  and  rub  the  solution 
over  the  dirty  or  smoky  parts;  leave  the  acid 
on  for  a moment  and  then  wash  clean  and 
polish. 

BREAD,  Hot— To  Cut. 

If  you  heat  your  knife  you  can  cut  hot  bread 
as  smoothly  as  cold. 

BRICK  OYENS  — To  Make. 

A brick  oven  built  in  the  old  style,  out  of 
doors,  entirely  separate  from  the  dwelling- 
house,  is  more  desirable  and  more  safe,  so  far 
as  danger  from  fire  is  concerned,  than  if  built 
by  the  side  of  the  fireplace  in  the  house.  A 
good  brick  oven  for  baking  bread,  pies  and 
cakes  is  worth  all  the  ranges  and  cook-stoves 
that  one  could  store  in  his  kitchen.  In  such  an 
oven  everything  will  be  baked  just  right,  above 
and  below,  through  and  through.  After  a 
foundation  has  been  prepared,  let  two  courses 
of  hard  brick  be  laid  for  the  bottom  of  the 
oven.  Then  build  the  mouth  and  part  of  the 
sides,  until  it  is  desirable  to  begin  to  draw  the 
sides  inward,  when  sand  or  mellow  earth  may 
be  placed  on  the  foundation,  and  the  surface 
smoothed  off  and  pressed  down  to  the  desired 
form  of  the  oven.  Now  build  the  brick  work 
over  this  form  of  sand.  Lay  two  courses  of 
hard  bricks  over  the  form  with  the  best  mortar. 
After  the  last  bricks  have  been  laid,  the  sand 
may  be  removed.  The  bricks  should  be  soaked 
for  several  hours  previous  to  being  laid, 
so  that  they  will  not  absorb  the  moisture 
of  the  mortar  until  it  has  set.  Such  an 
oven  will  cost  but  a few  dollars,  and  any  in- 
telligent man,  though  only  half  a mechanic,  can 
build  it  about  as  well  as  a mason. 

BROADCLOTH— To  Judge  the  Quality  of. 

To  judge  the  quality  of  broadcloth,  particu- 
lar attention  must  be  paid  to  the  fineness  of  the 
fiber  and  the  closeness  of  the  texture.  If,  on 
passing  the  hand  lightly  in  a direction  contrary 
to  the  nap,  there  be  a general  silkiness  of  feel, 
uninterrupted  by  harsh  roughness,  these  are 
grounds  for  concluding  the  cloth  is  made  of  fine 
wool.  The  texture  should  not  only  be  com- 
posed of  fine  threads,  but  it  should  have  an 
even  consistency,  produced  by  the  operation  of 
felting,  by  which  the  fibers  of  the  wool  are  so 
perfectly  incorporated  that  they  conceal  the 
tissue  of  the  threads  and  give  the  entire  web 
the  appearance  of  felt,  or,  to  use  a familiar 
comparison,  a piece  of  cloth  made  of  fine  wool 
and  well  wrought  and  finished  should  exhibit 
no  more  indication  of  the  loom  than  a sheet  of 


woven  paper  does  of  the  apparatus  employed 
in  its  fabrication.  Dealers  judge  of  its  quality 
by  an  expedient  which  is  more  easily  under- 
stood by  observation  than  description.  A por- 
tion of  the  cloth  is  taken  up  loosely  with  both 
hands,  a fold  of  it  being  then  pressed  strongly 
between  the  thumb  and  forefinger  of  one  hand, 
a sudden  pull  is  given  with  the  other,  and  ac- 
cording to  the  peculiar  sharpness  and  vibrating 
clearness  of  the  sound  produced  by  the  slipping 
or  escape  of  the  fold  the  merit  of  the  cloth  is 
judged.  Another  way  is  the  comparison  of 
various  lines  of  different  fabrics  and  of  different 
prices ; the  soft,  even  consistency,  together  with 
the  flexibility  of  fine  broadcloth,  will  be 
rendered  more  evident  on  being  contrasted  with 
that  of  an  inferior  cloth. 

BROADCLOTH— To  Remove  Stains  from. 

Mix,  with  12  drops  each  of  alcohol  and  spirits 
of  turpentine,  1 oz.  pipe  clay,  ground  fine.  Rub 
the  spots  with  a little  of  this  mixture  moistened 
with  alcohol,  and  let  remain  until  dry ; then  rub 
with  a woolen  cloth. 

BRONZE— To  Clean. 

Sweet  oil  will  clean  bronze;  it  must  be  well 
rubbed  with  a brush  into  all  the  crevices,  then 
rubbed  off  thoroughly  with  a brush. 

BRONZING  IRON  CASTINGS. 

After  having  thoroughly  cleaned  the  cast- 
ings, immerse  them  in  a solution  of  sulphate  of 
copper.  The  castings  will  then  take  on  a coat- 
ing of  copper.  Then  wash  thoroughly  in  water. 

BRONZING  PLASTER  CASTS. 

To  make  a good  green  bronze,  such  as  is  used 
for  French  statuary,  dissolve  1 oz.  sal  am- 
moniac, 3 oz.  cream  tartar  and  6 oz.  common 
salt  in  1 pint  hot  water;  add  2 oz.  copper 
nitrate  in  a pint  of  hot  water.  Mix  well  to- 
gether, and  apply  with  a brush. 

BROOMS— To  Preserve. 

To  preserve  brooms,  dip  them  for  a minute 
or  two  in  a kettle  of  boiling  suds  once  a week, 
shake  them  until  almost  dry,  and  hang  them  up 
or  stand  them  with  the  handle  down.  This 
makes  them  tough  and  pliable,  and  they  will 
last  twice  as  long.  A carpet  wears  much  longer 
if  swept  with  a broom  cared  for  in  this  manner. 

BUNIONS— To  Cure. 

A bunion  may  be  cured  by  bathing  the  af- 
fected part  in  hot  water  to  which  a teaspoonful 
of  salt,  a tablespoonful  of  starch  and  a few 
drops  of  arnica  have  been  added ; then  wipe  dry 
with  a soft  linen  towel  and  apply  iodine  with  a 
camel’ s-hair  brush.  Wear  a loose  shoe  all  the 
time,  or  one  which  has  the  leather  covering  the 
bunion  cut  out.  Bunions  are  caused  by  undue 


USEFUL  RECIPES  AND  TRADE  SECRETS 


373 


pressure.  A good  plan,  if  you  have  to  be  out 
a great  deal,  is  to  have  the  shoemaker  cut  a 
piece  from  your  shoe  where  it  presses  upon  the 
bunion,  and  replace  it  with  an  invisible  patch. 

BUTTER,  RANCID— To  Sweeten. 

If  butter  which  has  become  rancid  be  washed 
with  new  milk,  and  afterwards  with  water,  it  will 
become  as  good  as  ever.  The  rancid  flavor  of 
butter  that  has  been  long  exposed  to  the  air  is 
due  to  what  the  chemists  call  butyric  acid, 
which,  being  soluble  in  milk,  accounts  for  that 
fluid  removing  the  bad  taste  of  rancid  butter. 
The  water  with  which  the  butter  is  afterward 
rinsed  is  used  to  take  away  any  of  the  super- 
fluous milk  which,  if  left  on  the  butter,  would 
become  sour.  The  manner  of  “washing”  but- 
ter or  any  greasy  substance  is  to  knead  it  in  the 
cold  fluid  after  the  fashion  of  kneading  dough. 

BUTTER,  RANCID— To  Restore. 

Melt  the  butter  in  a water-bath  with  some 
fresh  burnt  and  coarsely  powdered  animal 
charcoal  (freed  from  dust  by  sifting)  and 
strain  it  through  clean  flannel. 

CALCIMINING— (See  also  Whitewashing). 

Soak  over  night  1 lb.  of  white  calcimine  glue 
in  sufficient  water  to  cover;  dissolve  in  boiling 
water;  add  20  lbs.  of  whiting  and  dilute  with 
water  until  the  mixture  is  of  the  consistency  of 
cream.  To  obtain  various  tints  add  to  this  as 
follows : 

Lilac. — Add  1 pint  of  vermilion  and  2 of 
Prussian  blue. 

Lavender. — Mix  a light  blue  and  tint  slightly 
with  vermilion. 

Gray. — Raw  umber  and  a little  lampblack. 

Rose.  — One  part  red  lead  and  3 parts  of 
vermilion. 

Buff. — One  part  burned  sienna  and  2 parts 
spruce  or  Indian  yellow. 

Straw. — Chrome  yellow  with  a touch  of 
Spanish  brown. 

Be  careful,  in  mixing  tints,  to  stir  thoroughly, 
and  to  put  in  the  coloring  gradually  until  you 
have  the  desired  shade. 

CANADA  THISTLES  — To  Destroy. 

For  a small  quantity,  put  a tablespoonful  of 
salt  on  each  stalk  or  stub,  and  the  plant  will 
wilt  and  disappear.  Or  cut  the  plant  off  just 
below  the  surface  of  the  ground.  Upon  large 
farms,  however,  either  of  these  methods  would 
involve  too  much  labor,  and  the  best  way  is  to 
turn  the  plants  under  with  a plow.  A strong 
pair  of  horses  will  turn  over  a sod  8 inches  deep, 
and  much  lower  than  the  knife  in  the  hand  will 
go;  and  if  the  work  is  thoroughly  done,  and  no 
balks  left,  the  plants  will  stay  under  the  inverted 


soil  for  3 or  4 weeks,  unless  in  a very  porous  or 
light  soil,  which  must  be  plowed  oftener.  If 
this  is  thoroughly  done  it  is  effective. 

CANE-BOTTOM  CHAIRS  — To  Clean. 

Turn  the  chair  bottom  upwards,  and  with  hot 
water  and  a sponge  wash  the  cane- work  well,  so 
that  it  may  become  completely  soaked.  Should 
it  be  very  dirty  you  must  add  soap.  Let  it  dry 
in  the  open  air,  or  in  a place  where  there  is  a 
thorough  draft,  and  it  will  become  as  tight  and 
firm  as  when  new,  provided  none  of  the  strips 
are  broken. 

CANDLE-POWER. 

The  candle-power  of  a light  may  be  approxi- 
mately calculated  by  comparing  the  shadow  cast 
by  a rod  in  the  light  of  a standard  candle  with 
the  shadow  cast  by  the  light  to  be  tested.  By 
moving  the  latter  toward  or  away  from  the  rod, 
a point  will  be  reached  at  which  the  shadow  cast 
by  both  lights  will  be  of  the  same  intensity. 
The  intensities  of  the  two  lights  are  directly 
proportional  to  the  squares  of  their  distances 
from  the  shadows;  for  example,  suppose  the 
light  to  be  tested  is  three  times  the  distance  of 
the  candle,  its  illuminating  power  is  nine  times 
as  great. 

CARPETS  — To  Brighten. 

Carpets,  after  the  dust  has  been  beaten  out, 
may  be  brightened  by  scattering  upon  them 
cornmeal  mixed  with  salt  and  then  sweeping  it 
off.  Mix  salt  and  meal  in  equal  proportions. 
Carpets  should  be  thoroughly  beaten  on  the 
wrong  side  first  and  then  on  the  right  side, 
after  which  spots  may  be  removed  by  the  use  of 
ox- gall  or  ammonia  and  water. 

CARPETS  AND  FLOORS  — To  Dust. 

Sprinkle  tea  leaves  on  them  (or  freshly  cut 
grass),  then  sweep  carefully.  Carpets  should 
not  be  swept  frequently  with  a whisk  brush,  as 
it  wears  them  fast;  only  once  a week,  and  the 
other  times  with  leaves  and  a hair-brush.  Fine 
carpets  should  be  gently  done  with  a hand- 
brush (such  as  is  used  for  cloths)  on  the  knees. 
Those  parts  of  the  carpet  that  are  most  soiled 
may  be  at  any  time  scrubbed  with  a small  hand- 
brush,  when  it  is  not  considered  necessary  to 
undertake  a general  washing  of  the  whole; 
always  adding  a little  gall  to  the  water  to  pre- 
serve the  colors.  A little  ammonia  in  the  water 
is  also  a good  thing. 

CARPETS  — To  Prevent  Moth  in. 

Before  putting  down  the  carpet,  wash  the 
floor  with  spirits  of  turpentine  or  benzine.  This 
must  not  be  done  with  a fire  in  the  room  or  with 
any  matches  or  lights  near. 


374 


USEFUL  RECIPES  AND  TRADE  SECRETS 


CARPETS  — To  Extract  Urease  From. 

Dissolve  a piece  of  pearl-ash,  of  the  size  of  a 
pea,  in  \ teacupfnl  of  warm  water.  Pour  some 
of  the  solution  on  a grease  spot,  and  continue 
to  rub  it  hard  with  a clean  brush  or  woolen 
cloth,  until  it  is  nearly  dry,  and  your  carpet  or 
garment  will  be  as  clean  as  ever. 

CARPETS  — To  Renovate. 

Any  carpet  that  has  a pile,  such  as  Wilton  or 
Brussels,  should  always  be  swept  with  the  pile 
and  not  against  it.  Sweeping  against  the  pile 
makes  the  carpets  rough.  Bits  of  dampened 
paper  scattered  about  over  the  floor  just  before 
sweeping  will  assist  in  taking  up  dust  and  make 
the  carpet  brighter.  After  a carpet  has  become 
a little  dingy  it  may  be  considerably  improved 
by  sweeping  it  with  a broom  dampened  with 
water  in  which  a little  ammonia  has  been  poured. 
Have  the  water  in  a basin  or  pail  ready  for  use, 
dip  the  broom  in  it  and  shake  off  the  drops  of 
water.  Then  sweep  down  the  carpets  for  three 
or  four  yards  and  dip  the  broom  as  before.  If 
the  water  becomes  very  dirty  it  should  be 
changed. 

An  old  carpet  which  has  become  soiled  may 
be  cleaned  and  made  to  look  almost  as  good  as 
new  by  washing  it  with  warm  water  and  fresh 
beefs  gall,  using  a pint  of  gall  to  a gallon  of 
water;  or  by  scrubbing  it  with  warm  soapsuds. 
In  either  case  the  carpet  should  be  first  well 
beaten  so  that  it  is  free  from  dust,  and  properly 
laid  on  the  floor.  Scrub  with  ordinary  scrub- 
bing-brush with  and  against  the  grain  over  a 
small  space,  and  immediately  wipe  it  as  dry  as 
possible  with  rough  cloths.  If  soapsuds  be 
used  rinse  quickly  so  that  the  water  will  not 
soak  through.  Leave  the  windows  open  and  do 
not  use  the  room  for  a few  hours  or  until  the 
carpet  is  dry. 

CARPETS— To  Select. 

There  are  many  things  to  learn  about  carpets 
and  their  purchase.  The  manufacture  of  them 
is  full  of  catches  and  tricks,  and  in  the*  desire 
to  make  cheap  goods  quality  and  everything 
else  are  sacrificed  to  looks. 

The  regular  tapestry  carpet  is  printed  like 
old-fashioned  calico.  It  is  made  all  in  one 
color,  which  is  the  color  of  the  ground;  it  is 
then  run  through  presses  on  the  same  general 
principle  as  any  other  printed  article.  The 
color  merely  strikes  through  the  outside  of  the 
wool.  The  pile  is  held  in  place  only  by  single 
light  binding  thread,  and  a single  strand  of  the 
wool  may  be  drawn  out  for  a yard  or  more  by 
giving  a gentle  pull  at  one  end.  While  this  sort 
of  carpet  may  have  its  uses,  it  is  the  most  un- 
profitable thing  imaginable  to  buy.  A chair 
drawn  over  it  may  pull  the  threads  out,  and  any 


roughness  in  the  heel  of  the  shoe  is  almost  cer- 
tain to  do  it,  and  ordinary  use  in  a short  time 
works  the  threads  all  out  of  place. 

In  body  Brussels  every  color  is  dyed  in  the 
skein,  then  woven  in,  being  thrown  upon  the 
surface  only  where  this  special  color  is  required. 
In  this  class  of  goods  the  variety  of  colors  is 
necessarily  limited,  as  with  present  machinery 
only  a certain  number  can  be  handled  inde- 
pendently of  each  other.  Body  Brussels  car- 
pets are  usually  designated  by  the  number  of 
frames,  which  signify  the  number  of  colors  used. 
In  all  carpets  of  this  kind,  the  wool  surface  is 
thrown  through  the  fabric,  and  shows  to  some 
extent  on  the  back. 

Unscrupulous  manufacturers  often  so  arrange 
their  machinery  that  the  back  of  the  tapestry 
carpet  is  stained  or  clouded  to  follow  as  clearly 
as  possible  the  colors  on  the  surface.  By  this 
means  unsophisticated  persons  are  imposed 
upon.  Of  course,  such  goods  are  a most  bare- 
faced fraud,  and  should  be  treated  as  such.  That 
reputable  dealers  sometimes  handle  them  is  not 
at  all  to  their  credit.  What  is  known  as  velvet 
carpet  is  merely  a tapestry  with  the  pile  cut. 
Wilton  carpets  have  the  interwoven  back  of  the 
body  Brussels,  are  yam-dyed,  and  unquestion- 
ably the  most  durable  carpets  made.  Moquettes 
and  Axminsters  are  very  thick,  and  sometimes 
very  durable,  but  the  purchase  of  such  carpets 
may  be  said  to  be  almost  a lottery.  For  ordin- 
ary use  and  moderate  cost,  body  Brussels  is  by 
far  the  best  investment. 

CARRIAGES— Rattling. 

Do  not  allow  your  carriages  to  rattle  like  a 
threshing-machine,  but,  as  fast  as  nuts  or  bolts 
get  loose,  fix  them.  Washers  of  sole-leather  on 
the  spindles  of  the  axletrees  will  stop  the  clatter 
caused  by  too  much  “ play.”  A piece  of  rubber 
put  in  between  the  thill  iron  and  clip  will  silence 
matters  there;  and  a little  coal  oil  on  the  circle, 
or  fifth  wheel,  will  stop  squeaking.  Where  nuts 
work  loose,  cut  a thread  in  front  of  them  with  a 
cold  chisel,  after  screwing  them  up  tight.  A 
monkey  wrench  should  be  carried,  that  the  nuts 
of  different  sizes  may  be  attended  to.  To  look 
over  a carriage  before  going  out  to  ride  in  it  is 
as  necessary  as  the  sounding  of  wheels  on  a 
railroad  train.  A great  number  of  lives  have 
been  lost,  and  thousands  of  dollars,  in  run- 
aways caused  by  the  sudden  giving-out  of  some 
part  of  a vehicle. 

CARRIAGES— To  Wash. 

Particular  caution  should  be  exercised  against 
using  a broom,  brush,  cloth,  or  even  the  hand,  to 
mb  off  the  mud,  for  the  grit  will  scratch  the  sur- 
face of  the  varnish  and  mar  the  luster.  Water 
should  be  dashed  on  if  a hose  is  not  at  hand. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


375 


Use  water  plentifully  before  applying  cloth,  or 
sponge.  Where  the  mud  has  been  allowed 
to  dry  on,  wet  it  thoroughly;  let  it  remain 
until  soaked  up  soft,  then  dash  on  water  until 
the  dirt  disappears.  Apply  the  sponge  care- 
fully at  first,  well  saturated  with  water.  If  it 
can  be  avoided,  mud  should  not  be  allowed  to 
dry  on.  Do  not  use  hot  water  in  winter.  It 
destroys  the  varnish  luster. 

CASE-HARDENING. 

Case-hardening  is  a process  of  hardening  the 
surface  of  iron  by  converting  it  into  steel.  The 
articles  to  be  thus  hardened  are  put  in  an  iron 
case,  together  with  animal  charcoal  — that  is, 
bones,  skins,  etc.,  burned  and  reduced  to  a 
powder.  The  box  is  coated  with  sand  or  clay, 
and  exposed  from  2 to  8 hours,  according  to  the 
amount  of  iron  contained,  to  a dull  red  heat. 
The  articles  are  then  taken  out  of  the  bone-dust 
and  further  hardened  by  being  plunged  into  oil 
or  cold  water.  Sometimes  they  are  allowed  to 
cool  in  the  case  and  are  afterward  tempered. 
Prussiate  of  potash  is  frequently  used  for 
case-hardening  iron.  It  is  sprinkled  or 
rubbed  upon  the  iron  while  at  a dull  red  heat, 
and  this,  after  being  put  in  the  fire  for  a few 
minutes,  is  taken  out  and  tempered  in  water. 
This  process  is  a convenient  one  for  small  ar- 
ticles which  are  to  be  subjected  to  much  wear, 
these  being  easily  made  of  soft  iron  and  then 
externally  hardened. 

CASTINGS — Shrinkage  of. 

In  making  allowance  for  shrinkage  in  casting, 
pattern-makers  understand  that  different  shapes 
will  shrink  differently.  The  standard  of  allow- 
ance for  shrinkage  in  use  in  the  best  shops  in 
the  country  is  as  follows,  per  foot : Loam  cast- 
ings, 1-12  inch.;  green  sand  castings,  1-10 
inch;  dry  castings,  1-10  inch;  brass  castings, 
3-16  inch;  copper  castings,  3-16  inch;  bismuth 
castings,  5-32  inch;  tin  castings,  1-4  inch;  zinc 
castings,  5-16  inch;  lead  castings,  5-16  inch. 

CATERPILLARS  and  APHIDES. 

A garden  syringe  or  engine,  with  a cap  on  the 
pipe  full  of  very  minute  holes,  will  wash  away 
these  disagreeable  visitors  very  quickly.  You 
must  bring  the  pipe  close  to  the  plant,  and 
pump  hard,  so  as  to  have  considerable  force 
on,  and  the  plant,  however  badly  infested, 
will  soon  be  cleared,  without  receiving  any  in- 
jury. Afterwards  rake  the  earth  under  the 
trees,  and  kill  the  insects  that  have  been  dis- 
lodged, or  many  will  recover  and  climb  up  the 
stems  of  the  plants.  Aphides  may  also  be 
cleared  by  means  of  tobacco  smoke,  but  after 
this  has  been  applied  the  plant  should  be  well 
syringed. 


CELERY. 

Don’t  throw  away  the  green  leaves  of  celery. 
Wash  the  perfect  ones  and  dry  on  a plate  in  a 
warming-oven  or  on  the  back  of  your  stove, 
turning  frequently;  then  keep  in  a tightly- 
covered  tin  box,  and  when  celery  is  out  of  season 
they  will  prove  a great  addition  to  soups,  stews 
and  dressings. 

CELLARS  — To  Disinfect. 

A damp,  musty  cellar  may  be  sweetened  by 
sprinkling  upon  the  floor  pulverized  copperas, 
chloride  of  lime,  or  even  common  lime.  The 
most  effective  means  to  disinfect  decaying  vege- 
table matter  is  chloride  of  lime  in  solution.  One 
pound  may  be  dissolved  in  two  gallons  of  water. 
Plaster  of  Paris  has  also  been  found  an  excellent 
absorbent  of  noxious  odors.  If  used  one  part 
with  three  parts  of  charcoal  it  will  be  found  still 
better. 

A good  agency  for  keeping  the  air  of  the 
cellar  sweet  and  wholesome  is  whitewash  made 
of  good  white  lime  and  water  only.  The 
addition  of  glue  or  size  is  only  a damage  by 
furnishing  organic  matter  to  speedily  putrefy. 
The  use  of  lime  in  whitewash  is  not  simply  to 
give  a white  color,  but  it  greatly  promotes  the 
complete  oxidation  of  effluvia  in  the  cellar  air. 
Any  vapors  that  contain  combined  nitrogen  in 
the  unoxidized  form  contribute  powerfully  to 
the  development  of  disease  germs. 

CELLULOID. 

Most  celluloid  is  made  in  France,  and  this  is 
the  process  of  manufacture : A roll  of  paper  is 
slowly  unwound,  and  at  the  same  time  is  sat- 
urated with  a mixture  of  5 parts  of  sulphuric 
acid,  which  falls  upon  the  paper  in  a fine  spray. 
This  changes  the  cellulose  of  the  paper  into 
pyroxyline  (gun  cotton).  The  excess  of  the 
acid  having  been  expelled  by  pressure,  the  paper 
is  washed  with  plenty  of  water  until  all  traces 
of  acid  have  been  removed.  It  is  then  reduced 
to  a pulp  and  passes  on  to  the  bleaching 
trough.  It  is  this  gun  cotton  which  gives  it 
its  explosive  nature.  Most  of  the  water  having 
been  got  rid  of  by  means  of  a strainer,  the  pulp 
is  mixed  with  from  20  to  40  per  cent,  of  its 
weight  of  camphor,  and  the  mixture  thoroughly 
triturated  under  mill-stones.  The  necessary 
coloring  having  been  added  in  the  form  of 
powder,  a second  mixture  and  grinding  follows. 
This  pulp  is  spread  out  in  thin  slabs,  which  are 
squeezed  in  a hydraulic  press  until  they  are  as 
dry  as  chips.  Then  they  are  rolled  in  heated 
rollers  and  come  out  in  elastic  sheets.  They 
are  from  that  point  worked  up  into  every  con- 
ceivable form.  You  can  get  celluloid  collars, 
cuffs,  hairpins,  shirt  fronts,  cravats,  penholders, 
brushes  and  combs,  inkstands,  knife-handles, 


376 


USEFUL  RECIPES  AND  TRADE  SECRETS 


jewelry  and  everything  else  almost  that  you 
can  imagine. 

CEMENTS— For  All  Purposes. 

Hints  for  Cementing. — First,  properly  pre- 
pare the  cement.  If  to  be  fused  for  use,  warm 
the  article  to  be  repaired.  When  broken  parts 
are  closely  brought  together,  there  is  but  very 
little  space  for  cement,  and  that  very  little  is 
much  better  than  more,  for  the  molecules  bind 
the  two  broken  parts  together,  but  if  the  two 
parts  are  separated  a little,  the  space  is  filled 
by  a sheet  of  cement,  which  is  not  a hard  sub- 
stance of  itself,  and  this  soft  line  gives  way. 
Third,  have  the  parts  clean — perfectly  clean, 
when  the  cement  is  applied.  Fourth,  pressure 
upon  the  two  parts  is  of  the  utmost  importance, 
for  the  complete  exclusion  of  air. 

Cement  for  Glass.  — Boil  isinglass  in  water 
to  a consistency  of  cream,  and  add  a little 
alcohol.  Warm  the  cement  before  using,  but 
do  not  heat  the  glass. 

Diamond  Cement.  — Soak  isinglass  in  water 
till  it  is  soft;  then  dissolve  it  in  the  smallest 
possible  quantity  of  proof  spirits,  by  the  aid  of 
a gentle  heat;  in  2 ounces  of  this  mixture  dis- 
solve 10  grains  of  ammoniacum,  and  while  still 
liquid  add  \ dram  of  mastic,  dissolved  in  3 
drams  of  rectified  spirits ; stir  well  together,  and 
put  into  small  bottles  for  sale.  Directions: 
Liquefy  the  cement  by  plunging  the  bottle  in 
hot  water,  and  use  it  directly.  The  cement 
improves  the  oftener  the  bottle  is  thus  warmed ; 
it  resists  the  action  of  water  and  moisture 
perfectly. 

Heat-  and  Moisture-Proof  Cement.  — Pure 
white  lead,  or  zinc-white,  ground  in  oil  and  used 
very  thick,  is  an  excellent  cement  for  mending 
broken  crockery  ware;  but  it  takes  a very  long 
time  to  harden.  It  is  well  to  put  the  mended 
object  in  some  store-room,  and  not  to  look  after 
it  for  several  weeks,  or  even  months.  It  will 
then  be  found  so  firmly  united  that,  if  ever 
again  broken,  it  will  not  part  on  the  line  of  the 
former  fracture. 

Glycerine  Cement.  — A cement  said  to  be 
capable  of  use  where  resistance  to  the  action  of 
both  water  and  heat  is  required  is  composed  by 
mixing  ordinary  glycerine  with  dry  litharge,  so 
as  to  constitute  a tough  paste. 

Pitch  Cement.  — To  make  a splendid  cement 
that  will  hold  together  with  a wonderful  tenacity 
wood,  stone,  iron,  ivory,  leather,  porcelain,  silk, 
woolen  or  cotton,  take  2 parts  (by  weight)  of 
pitch  and  1 part  of  gutta  percha,  and  melt 
together  in  an  iron  vessel. 


Cementing  Paper  to  Metals. — A French  glue 
for  making  paper  adhere  to  metals  is  made  by 
dissolving  12  parts  of  gum  tragacanth  and  48 
parts  of  acacia  gum  in  200  parts  of  water. 
After  filtering  add  1 part  of  thymol  suspended 
in  48  parts  of  glycerine,  and  then  add  to  the 
solution  sufficient  water  to  make  400  parts. 
This  will  keep  a long  time  and  can  be  used  for 
metals,  glass  or  wood. 

Cement  to  Mend  China.  — Take  a thick 
solution  of  gum  arabic,  and  stir  into  it  plaster 
of  Paris,  until  the  mixture  is  of  proper  consist- 
ency. Apply  it  with  a brush  to  the  fractured 
edges  of  the  chinaware,  and  stick  them  together. 
In  a few  days  it  will  be  impossible  to  break  the 
article  in  the  same  place. 

Turkish  Cement  for  Jewelry. — The  jewelers 
in  Turkey  ornament  watch  cases  and  other 
trinkets  with  gems,  by  gluing  them  on  with  the 
following  cement:  Isinglass,  soaked  in  water  till 
it  swells  up  and  becomes  soft,  is  dissolved  in 
French  brandy  or  rum,  so  as  to  form  a strong 
glue ; two  small  bits  of  gum  galbanum,  or  gum 
ammoniacum,  are  dissolved  in  2 oz.  of  this  by 
trituration,  and  5 or  6 bits  of  mastic  as  big  as 
peas,  being  dissolved  in  as  much  alcohol  as  will 
render  them  fluid,  are  to  be  mixed  with  this  by 
means  of  a gentle  heat. 

Tin  Box  Cement. — To  fix  labels  to  tin  boxes 
either  of  the  following  will  answer:  1.  Soften 
good  glue  in  water,  then  boil  it  in  strong  vinegar, 
and  thicken  the  liquid,  while  boiling,  with  fine 
wheat  flour,  so  that  a paste  results.  2.  Starch 
paste,  with  which  a little  Venice  turpentine  has 
been  incorporated  while  warm. 

Acid-Proof  Cement. — A cement  that  is  acid- 
proof  is  made  with  a concentrated  solution  of 
silicate  of  soda,  formed  into  a paste  with  pow- 
dered glass.  This  simple  mixture  is  said  to  be 
invaluable  in  the  operations  of  the  laboratory 
where  a luting  is  required  to  resist  the  action  of 
acid  fumes. 

Elastic  Cement. — Ordinary  collodion  is  made 
by  mixing  8 parts  of  gun  cotton  with  125  parts 
of  ether  and  8 parts  of  alcohol.  When  used  as 
a cement  it  becomes  very  hard,  cracks  easily 
and  peels  off.  It  may  be  rendered  elastic  by 
the  addition  of  4 parts  of  Venetian  turpentine 
and  2 parts  of  castor-oil.  For  surgical  pur- 
poses, where  perfectly  close-fitting  plaster  is 
wanted,  it  has  been  found  that  the  addition  of 
some  glycerine  to  the  ordinary  collodion,  in 
which  it  is  dissolved  to  a small  extent,  makes  a 
varnish  which  adheres  strongly  to  the  skin, 
does  not  crack,  and,  on  account  of  its  elasticity, 
does  not  crease  the  skin. 


USEFUL  RECIPES  AND  TRADE  SECREIS 


377 


Architectural  Cement. — Take  equal  parts  of 
paper  paste  and  size,  and  finely  powdered  plas- 
ter of  Paris,  to  make  it  of  a proper  consistency. 
Must  be  used  as  soon  as  mixed.  This  can  be 
used  in  making  architectural  statues,  columns, 
busts,  etc.  It  receives  a good  polish,  is  very 
light,  but  will  not  stand  the  weather. 

Armenian  Cement  ( Keller's ).  — Soak  ^ oz. 
of  isinglass  in  4 oz.  of  water  for  24  hours; 
evaporate  it  in  a water  bath  to  2 oz.,  then,  after 
adding  2 oz.  of  rectified  spirits,  strain  it  through 
a linen  cloth,  and  while  warm  mix  it  with  \ oz. 
of  gum  mastic  dissolved  in  2 oz.  of  rectified 
spirits ; add  1 dram  of  powdered  gum  ammoniac ; 
triturate  them  rapidly,  to  avoid  evaporation  of 
spirits,  until  thoroughly  incorporated. 

Liquid  Cement. — Out  gum  shellac  in  70  per 
cent,  alcohol.  Apply  to  the  broken  dish  with  a 
feather,  and  hold  it  in  a spirit  lamp  as  long  as 
the  cement  will  simmer;  then  join  together 
evenly,  and  when  cold  the  dish  will  break  in 
another  place  first. 

Cement  for  Mohogany. — Add  as  much  yellow 
ochre  as  is  needed  to  give  the  right  color  to  4 
parts  of  beeswax  or  shellac  melted  with  1 part 
of  Indian  red.  This  can  be  used  for  stopping 
holes  and  seams  in  mahogany  furniture. 

Cement  for  Cutlery.  — 1.  Melt  together  1 lb. 
of  colophony  and  8 oz.  of  sulphur,  and  either 
keep  in  bars  or  reduce  to  a powder.  Mix  1 part 
of  the  powder  with  J part  of  iron  filings,  fine 
sand,  or  brick-dust,  and  fill  the  cavity  of  the 
handle  with  the  mixture.  Heat  the  stem  of 
the  knife  or  fork  and  insert  into  the  cavity,  and 
when  cold  it  will  be  as  strong  as  when  new. 

2.  Melt  together  4 lbs.  of  black  resin,  1 lb.  of 
beeswax,  and  add  1 lb.  of  finely  powdered  and 
well-dried  brick-dust. 

Cement  for  Earthenware. — Melt  shellac  and 
run  it  into  small  sticks  the  size  of  a quill. 
Heat  the  edges  to  be  joined  hot  enough  to  soften 
the  cement,  smear  them  over  and  hold  tightly 
together  until  cold. 

Rubber  Cement. — A cement  made  by  dissolv- 
ing rubber  cut  fine  in  benzine  may  be  used  to 
mend  rubber  boots  and  shoes.  This  cement  will 
firmly  fasten  on  the  rubber  patch.  Put  the  pieces 
of  rubber  in  a wide- mouthed  bottle  and  fill  it 
about  half  full  of  the  purest  benzine ; the  rubber 
will  swell  up  almost  immediately,  and  if  well 
shaken  will,  in  a few  days,  assume  the  consist- 
ency of  honey.  If  the  rubber  does  not  dissolve, 
add  more  benzine.  If,  when  dissolved,  the 
cement  is  too  thin,  add  more  gum.  A piece  of 
rubber  1 inch  in  diameter  will  make  a pint  of 
cement.  This  dries  in  a few  minutes  and  is 
very  useful  in  uniting  pieces  of  leather,  as  it  is 
both  elastic  and  durable. 


Cement  for  Cloth.  - -To  fasten  cloth  to  the 
top  of  tables,  desks,  etc. : Make  a mixture  of  2^ 

lbs.  wheat  flour,  2 tablespoonfuls  powdered  resin, 
and  2 tablespoonfuls  powdered  alum.  Rub  the 
mixture  in  a suitable  vessel,  with  water,  to  a uni- 
form, smooth  paste ; transfer  this  to  a small  kettle 
over  a fire,  and  stir  until  the  paste  is  perfectly 
homogeneous  without  lumps.  As  soon  as  the 
mass  has  become  so  stiff  that  the  spoon  will  re- 
main upright  in  it,  transfer  it  to  another  vessel 
and  cover  it  up  so  that  no  skin  may  form  on  its 
surface.  This  cement  is  applied  in  a very  thin 
layer  to  the  surface  of  the  table;  the  cloth,  or 
leather,  is  then  laid  and  pressed  upon  it,  and 
smoothed  with  a roller.  The  ends  are  cut  off 
after  drying. 

Cement  for  Leather  and  Cloth. — An  adhesive 
material  for  uniting  the  parts  of  boots  and  shoes, 
and  for  the  seams  of  articles  of  clothing,  may  be 
made  thus:  Take  1 lb.  gutta  percha,  4 oz. 

India  rubber,  2 oz.  pitch,  1 oz.  shellac,  2 oz.  oil. 
The  ingredients  are  to  be  melted  together,  and 
used  hot. 

Heat-Proof  Leather  Cement. — This  will  stand 
both  heat  and  alcohol:  Take  the  best  kind  of 

glue,  pour  on  an  equal  quantity  of  water,  and 
let  it  soak  over  night;  next  morning  melt  it  over 
a gentle  heat,  and  add  fine  Paris  white,  or  white 
lead.  Mix  well,  and  add  a little  acetic  acid,  car- 
bolic acid,  oil  of  cloves,  or  any  other  ethereal  oil, 
to  prevent  putrefaction.  This  cement  is  well 
adapted  for  flexible  objects.  It  will  not  with- 
stand boiling  water  well,  however,  as  this  softens 
the  glue. 

Cement  for  Belting.  — A cement  for  leather 
belting:  Common  glue  and  isinglass,  equal 
parts,  soaked  for  10  hours  in  just  enough  water 
to  cover  them;  bring  gradually  to  a boiling  heat, 
and  add  pure  tannin  until  the  whole  becomes 
ropy  or  appears  like  the  white  of  eggs.  Buff 
off  the  surfaces  to  be  joined,  apply  this  cement, 
and  clamp  firmly. 

Cement  for  Marble.  — Sift  plaster  of  Paris 
through  muslin,  and  mix  it  with  shellac  dissolved 
in  alcohol  or  naphtha.  As  soon  as  mixed,  apply 
quickly  and  squeeze  out  as  much  of  the  com- 
position as  possible,  wiping  off  that  which 
squeezes  out  before  it  sets.  The  cement  will 
hold  better  if  the  parts  to  be  joined  are  rough- 
ened by  a pointed  tool  before  cementing.  This 
can  be  done  without  breaking  off  the  edges  of 
the  fractured  parts.  Plaster  of  Paris  used  with 
white  of  egg  also  makes  a good  cement,  but  it 
must  be  used  with  expedition. 

Cement  for  Iron. — Since  the  late  discoveries 
of  welding  by  electricity,  the  new  process  has 
been  generally  preferred  to  soldering  or  cement- 


378 


USEFUL  RECIPES  AND  TRADE  SECRETS 


ing.  A cement,  however,  that  can  be  readily 
used  for  mending  broken  tools,  and  that  will 
resist  the  blow  of  a sledge-hammer,  is  made  thus : 
Take  equal  parts  of  sulphur  and  white  lead,  with 
about  a sixth  of  borax;  incorporate  the  three 
thoroughly.  When  about  to  apply  it,  wet  it  with 
strong  sulphuric  acid,  place  a thin  layer  of  it 
between  the  two  pieces  of  iron  and  press  them 
together.  In  5 days  it  will  be  dry.  * 

Fire-Proof  Iron  Cement. — A cement  for  fill- 
ing up  cracks  and  holes  in  stoves  is  finely 
pulverized  binoxide  of  magnesia,  mixed  with  a 
strong  solution  of  silicate  of  soda  (water  clay), 
so  it  forms  a thick  paste;  fill  the  cracks  and 
heat  the  stove  slowly. 

Cement  for  Stoves. — Wood  ashes  and  common 
salt,  wet  with  water,  will  stop  the  crack  of  a stove. 

Cement  for  Steam-Pipe  Joints. — White  lead 
ground  in  oil,  a sufficient  quantity.  Add  dry  red 
lead  enough  to  make  a stiff  putty.  Put  the  mass 
in  a mortar  or  on  a block  of  iron  or  smooth  stone, 
and  pound  it  till  it  becomes  soft ; continue  to  add 
red  lead  and  pound  until  the  mass  will  no  longer 
become  soft  by  pounding,  nor  stick  to  the  fingers. 
At  this  time  it  should  be  of  sufficient  tenacity  to 
stretch  out  3 or  4 inches  when  pulled,  without 
parting.  The  more  protracted  the  pounding, 
the  finer  and  more  tenacious  the  cement  be- 
comes. Interpose  the  putty  between  the  flanges 
of  the  steam-pipe  joints,  taking  care  to  put  a 
thin  grommet  of  packing  or  wicking  around 
the  diameter  of  the  bore,  to  keep  the  cement 
from  squeezing  through  when  the  flanges  are 
screwed  together.  It  is  indestructible  by  steam 
or  water,  and  makes  one  of  the  best  joints  known 
to  the  engineer. 

Roof  Cement. — Four  parts  of  coal  tar,  1 of 
air-slaked  stone  or  shell  lime  and  1 of  hydraulic 
cement  or  water- lime.  The  cost  of  materials  is 
only  about  3 or  4 cents  per  gallon.  Pour  the 
tar  into  an  iron  pot  over  a slow  fire,  and,  when 
moderately  hot,  sift  in  the  lime  and  the  cement. 
Stir  and  mix  well ; apply  it  warm.  A second  coat 
will  be  well,  to  make  sure  of  the  covering  of  all 
the  leaky  cracks  and  to  increase  its  durability. 
To  improve  the  color  and  utility,  sift  on  a coat  of 
dry  sand,  white  or  yellow,  soon,  or  about  as  fast 
as  it  is  put  on,  as  it  soon  becomes  hard. 

Cement  for  Iron  and  Stone.  — Take  equal 
parts  of  infusorial  salica  (which  is  imported  from 
Germany)  and  oxide  of  lead,  and  mix  together. 
Then  add  34  part  of  freshly  slaked  lime  and 
make  the  whole  into  a paste  with  boiled  linseed 
oil.  This  forms  a cement  of  extraordinary  power, 
and  is  very  useful  in  such  work  as  fixing  iron  in 
stone.  It  is  said  not  to  expand  in  setting,  so  that 
there  is  no  danger  of  splitting  the  stone. 


For  Mending  Stone , Etc. — Mix  in  fine  dry 
powder  29  parts  of  well  washed  and  sifted  sand, 
2 of  litharge,  and  1 of  freshly  burned  and  slaked 
quicklime.  This  is  suitable  for  filling  up  cracks, 
etc.  It  sets  in  a few  hours,  and  has  the  appear- 
ance of  light  stone. 

Red  Cement.  — The  red  cement  for  uniting 
glass  to  metals  is  made  by  melting  5 parts  of 
black  resin  and  1 part  of  yellow  wax;  when 
entirely  melted,  stir  in  gradually  1 part  of  red 
ochre,  or  Venetian  red,  in  fine  powder,  and 
previously  well  dried.  This  cement  should  be 
melted  before  it  is  used,  and  it  adheres  better  if 
the  objects  to  which  it  is  applied  are  warmed. 

Hydraulic  Cement — Hydraulic  cements  are 
those  which  set  or  become  hard  under  water. 
Common  lime  does  not  possess  this  property, 
but  limestone  containing  8 to  25  per  cent,  of 
alumina,  magnesia  and  silica  yields  a lime  when 
burned  that  does  not  slake  when  moistened  with 
water,  but  forms  a mortar  with  it.  This  does  not 
become  solid  in  the  air,  but  hardens  with  great 
rapidity  under  water,  becoming  more  and  more 
insoluble  the  longer  it  is  immersed.  This  cement 
is  prepared  by  burning  the  stone,  breaking  it  in 
a crush-mill,  and  then  pulverizing  it  between 
millstones.  When  it  is  to  be  used  it  is  made 
into  a paste  with  water;  no  definite  rules  as 
to  proportion  can  be  given,  the  best  plan  being 
to  add  just  such  a quantity  as  to  form_a  paste 
readily  manipulated  with  a trowel.  If  it  is  to 
be  used  for  filling  in  walls,  it  is  necessary  to 
make  it  thinner.  Artificial  hydraulic  cements 
are  sometimes  made  by  mixing,  sand  with 
caustic  lime. 

CHANDELIERS— To  Renew. 

Apply  a mixture  of  bronze  powder  and  copal 
varnish.  The  druggist  of  whom  they  are  pur- 
chased will  tell  you  in  what  proportion  they 
should  be  mixed. 

CHARCOAL  TOOTH  PASTE. 

Chlorate  of  potash,  \ dram ; mint  water,  1 oz. 
Dissolve,  and  add  powdered  charcoal,  2 oz.; 
honey,  1 oz. 

CHEESE— To  Test. 

Prof.  Vaughan  says:  “I  think  I can  posi- 

tively state  that  any  cheese  which  will  instan- 
taneously and  intensely  redden  blue  litmus 
paper  should  not  be  eaten.  This  is  the  test  of 
‘ sick  cheese.’  Blue  litmus  paper  is  very  cheaply 
and  easily  obtained,  aDd  makes  a very  ready 
test  for  a cheese  which  is  probably  called  ‘sick’ 
because  it  has  undergone  some  change  in  the 
direction  of  decomposition,  developing  un- 
wholesome acids  as  well  as  other  relics  of 
decay.” 


USEFUL  RECIPES  AND  TRADE  SECRETS 


379 


CHEWING-GUM. 

Take  2 oz.  prepared  balsam  of  tolu — which 
is  made  of  4 oz.  tolu,  16  oz.  white  resin,  and 
li  oz.  sheep’s  suet  — 1 oz.  white  sugar,  and  3 
oz.  oatmeal.  After  softening  the  gum  in  a 
water-bath,  mix  in  the  ingredients,  and  make  it 
into  sticks  by  rolling  in  finely  powdered  sugar 
or  flour. 

CHIMNEYS— To  Stop  Leaks  Around. 

A durable  and  cheap  plan  is  to  go  to  a painter 
and  get  his  “ paint  skins”  ( skins  that  form  on 
paint  left  standing  for  some  time),  with  as  much 
linseed  oil,  and  boil  them  together;  while  hot, 
thicken,  to  a proper  consistency,  with  clean 
sand,  and  apply  at  once. 

CHINA— To  Mend. 

Make  a light  paste  of  the  white  of  an  egg  and 
flour.  Clean  the  broken  edges  from  dust,  spread 
them  with  the  paste,  and  hold  the  parts  together 
while  wet,  wiping  off  all  that  oozes  out.  It 
must  be  held  or  fastened  in  position  until  dry. 
A perfectly  colorless  cement  is  made  by  dissolv- 
ing i oz.  of  gum  arabic  in  a wineglassful  of 
boiling  water,  and  adding  plaster  of  Paris  to 
form  a thick  paste.  Use  at  once,  applying  •with 
a thick  brush. 

CIDER— To  Keep  Sweet. 

Put  into  the  barrel  \ oz,  of  bisulphate  of  lime, 
or  before  the  cider  works  put  in  1 pint  of  fresh 
mustard  seed,  tied  up  in  a coarse  muslin  bag. 

CIDER— To  Keep  Sweet  for  Years, 

The  process  is  very  simple.  All  the  early 
fruit  should  be  made  into  vinegar.  When  the 
weather  is  sufficiently  cool,  say  by  the  first  or 
middle  of  October,  make  the  cider  of  sound  but 
mellow  apples;  put  the  cider  in  sweet  liquor 
barrels,  with  a \-\n.  tap-hole  in  the  head  of  the 
barrel,  about  1J  inches  from  the  chime,  and  in 
a straight  line  from  the  bung-hole.  Then  place 
the  cider  in  a cool,  dry  cellar.  After  it  is  worked 
sufficiently,  which  will  probably  be  in  a week 
or  less,  draw  it  off  carefully,  so  as  to  not  dis- 
turb the  sediment  at  the  bottom,  in  perfectly 
clean  barrels,  and  place  back  upon  the  skids  as 
before.  If  the  temperature  of  the  cellar  is  suf- 
ficiently cool,  it  may  not  require  drawing  again 
in  a month,  or  longer.  Then  repeat  the  pro- 
cess, and  after  a few  days  bung  up  the  barrels. 
Then  about  the  latter  part  of  March  draw  again, 
when,  if  properly  managed  before,  there  will  be 
but  a very  little  sediment.  Pill  the  barrels  full, 
bung  up  tight,  and  cider  can  be  kept  sweet  and 
good  for  two  years  if  thus  treated. 

CIDER  without  Apples. 

Five  gallons  of  hot  water,  30  lbs.  brown  sugar, 
\ lb.  tartaric  acid,  25  gallons  cold  water,  3 pints 


of  hop  or  brewer’s  yeast  worked  into  a paste 
with  \ lb.  of  flour  and  one  pint  of  water.  Put 
all  into  a barrel,  which  it  will  fill,  and  let  it  work 
24  hours,  the  yeast  running  out  all  the  time  at 
the  bung,  by  putting  in  a little  water  occasion- 
ally to  keep  it  full.  Then  bottle,  putting  a 
couple  of  broken  raisins  to  each  bottle,  and 
you  will  have  cider  that  will  equal  champagne 
in  flavor. 

CLINKERS 

May  be  removed  from  stoves  or  fire-brick  by 
putting  about  half  a peck  of  oyster  shells  on 
top  of  a hot  fire. 

CLOCK  MOYEMENTS— To  Clean. 

Put  them  for  from  10  to  30  minutes  in  a bath 
made  of  a quart  of  water  and  a teaspoonful  of 
liquid  ammonia  or  alkali,  into  which  has  been 
grated  5 grains  of  soap.  Remove  the  articles, 
wipe  them  dry  and  polish  with  a brush  and  pol- 
ishing powder. 

CLOTH— To  Clean. 

Moisten  a sponge  with  pure  water,  press  it  in 
a very  clean  towel  till  it  becomes  nearly  dry; 
then  sponge  the  cloth,  one  place  after  the  other; 
all  the  dust  will  enter  into  the  sponge;  wash  the 
sponge  afterwards  in  water.  This  method  of 
cleaning  wears  out  the  clothes  less  than  brush- 
ing. Many  spots  also  disappear  with  pure 
water. 

CLOTH  — Renovation  of. 

The  article  undergoes  the  process  of  scour- 
ing, and,  after  being  well  rinsed  and  drained,  it 
is  put  on  a board  and  the  threadbare  parts 
rubbed  with  a half- worn  hatter’s  card,  filled 
with  flocks,  or  with  a teazle  or  a prickly  thistle, 
until  a nap  is  raised.  It  is  next  hung  up  to 
dry,  the  nap  laid  the  right  way  with  a hard 
brush,  and  finished  as  before.  When  the  cloth 
is  much  faded,  it  is  usual  to  give  it  a dip,  as  it 
is  called,  or  to  pass  it  through  a dye-bath,  to 
freshen  up  the  color. 

CLOTH  — To  Revive  Color  of  Black. 

If  a coat,  clean  it  well,  then  boil  from  2 to  4 
ounces  of  logwood  in  your  copper  or  boiler  for 
\ hour;  dip  your  coat  in  warm  water,  and 
squeeze  it  as  dry  as  you  can;  then  put  it  into 
the  copper  and  boil  it  for  1 hour.  Take  it  out, 
and  add  a piece  of  green  copperas,  about  the 
size  of  a horse-bean;  boil  it  another  ^ hour, 
then  draw  it,  and  hang  it  in  the  air  for  an  hour 
or  two ; take  it  down,  rinse  it  in  2 or  3 cold  waters ; 
dry  it,  and  let  it  be  well  brushed  with  a soft 
brush,  over  which  a drop  or  two  of  the  oil  of 
olives  has  been  rubbed ; then  stroke  your  coat 
regularly  over. 


380 


USEFUL  RECIPES  AND  TRADE  SECRETS 


CLOTHING  — To  Make  Watertight. 

Immerse  the  cloth  in  a mixture  of  solutions 
of  acetate  of  lead  and  sulphate  of  alumina.  The 
salts  will  decompose,  and  when  the  cloth  is 
dried,  basic  acetate  of  alumina  adheres  to  the 
fiber,  and  thus  protects  it  from  moisture. 

COCKROACHES  — To  Exterminate. 

1.  Spread  molasses  lightly  over  pieces  of 
board,  cover  with  borax,  and  place  the  boards 
where  the  roaches  congregate. 

2.  Cut  up  green  cucumbers  and  place  them 
at  night  where  the  vermin  come.  Place  fresh 
ones  next  morning,  and  three  or  four  applica- 
tions will  do  the  work. 

3.  A teacupful  of  well  bruised  plaster  of  Paris 
mixed  with  double  the  quantity  of  oatmeal,  to 
which  a little  sugar  may  be  added,  although 
this  last-named  ingredient  is  not  essential. 
Strew  it  on  the  floor,  or  into  the  chinks  where 
they  frequent. 

COINS  — To  Clean. 

Silver  coins  may  be  cleaned  with  almost  any 
of  the  silver  powders  in  the  market.  Copper, 
bronze  and  nickel  coins  may  be  cleaned  with  a 
weak  solution  of  vinegar.  Put  the  coins  for  10 
minutes  in  the  solution,  let  them  dry,  and  then 
rub  them  with  a piece  of  dry  chamois  skin. 

COINS  — To  Develop  Inscription  on. 

In  almost  all  cases  gradually  heating  the 
coins  will  cause  the  inscription  to  appear. 

COLOGNE  —Home-Made. 

Into  a quart  of  best  spirits  of  wine  put  10 
drops  of  oil  cassia,  ^ dram  oil  of  rosemary 
and  3 drams  each  of  the  oil  of  lavender,  lemon 
and  bergamot.  Shake  well,  and  let  the  bottle 
stand  for  several  days  before  the  gradual  and 
cautious  addition  of  2 oz.  of  rose-water;  shake 
thoroughly,  and  let  it  stand  for  a week.  If  the 
mixture  is  not  clear  by  that  time,  put  a little 
cotton-wool  in  the  mouth  of  a clean  funnel  and 
strain  the  scent  through  it. 

COLORED  FIRES. 

Red — Nitrate  of  strontia  4 parts,  chlorate  of 
potash  1 part,  shellac  1 part.  White — Chlorate 
of  potash  12  parts,  nitre  4 parts,  sugar  4 parts, 
stearine  1 part,  carbonate  of  barytes  1 part. 
Green — Chlorate  of  potash  2 parts,  nitrate  of  ba- 
rytes 1 part,  sugar  1 part.  Yellow — Chlorate  of 
potash  6 parts,  nitre  6 parts,  oxolate  of  soda  5 
parts,  shellac  3 parts.  The  nitrate  of  strontia  must 
be  melted  before  use,  so  as  to  drive  off  the  wa- 
ter of  crystallization.  The  chlorate  of  potash 
should  be  pounded  separately,  for  if  struck 
when  mixed  with  sulphur  it  explodes  violently. 
Neither  must  the  chlorate  of  potash  and  the 
other  ingredients  be  rubbed  together  in  a 


mortar,  otherwise  they  will  explode.  These 
colored  fires  should  not  be  prepared  before  they 
are  required  for  use,  as  they  are  very  apt  to 
ignite  spontaneously.  By  “parts,”  we  mean 
parts  by  weight,  not  by  measure. 

COMPASS— To  Tell  the  Points  of  the. 

Hold  your  watch  in  such  a position  that  the 
hour  hand  is  pointed  in  the  direction  of  the 
sun.  Then  the  point  midway  between  the  posi- 
tion of  the  hour  hand  and  XII  will  be  due 
south.  If,  for  instance,  the  hour  hand  points 
to  Y,  due  south  will  be  between  II  and  III,  or 
half  way  between  XII  and  V. 

COPYING  PAD. 

Put  1 oz.  glue  to  soak  in  cold  water  until 
pliable  and  soft.  Drain  off  the  surplus  water 
and  place  the  dish  in  another  dish  containing 
hot  water.  When  the  glue  is  thoroughly 
melted,  add  6 oz.  glycerine,  which  has  been 
previously  heated,  and  mix  the  two,  adding  a 
few  drops  of  carbolic  acid  to  prevent  molding. 
Pour  out  this  mixture  into  a shallow  pan  (9x12 
inches)  and  set  away  to  cool,  taking  care  that 
the  surface  is  free  from  blisters.  After  stand- 
ing 12  hours  it  is  ready  for  use.  To  use,  write 
on  a sheet  of  paper  what  you  wish  to  duplicate 
with  a sharp  steel  pen  and  strong  aniline  ink. 
When  dry,  lay  the  paper  face  down  on  the  pad, 
pressing  it  lightly,  and  allow  it  to  remain  for  a 
moment.  On  removing  the  paper,  an  impres- 
sion will  be  found  on  the  face  of  the  pad,  and  if 
another  paper  is  placed  upon  it,  it  will  receive 
a similar  impression.  When  enough  impres- 
sions have  been  taken,  the  face  of  the  pad 
should  be  immediately  washed  with  a sponge 
and  cold  water  until  the  ink  impression  is 
wholly  removed.  If  the  surface  of  the  pad  be- 
comes dry,  wipe  it  with  a moist  sponge,  and,  if 
uneven,  melt  over  a slow  fire. 

COPYING  PAPER — Magic. 

To  make  copying  paper,  mix  lampblack, 
Venetian  red,  Prussian  blue  or  chrome  green 
with  cold  lard,  according  to  the  color  you  de- 
sire. Apply  the  mixture,  which  should  be  of 
the  consistence  of  thick  paste,  to  the  paper  with 
a rag.  Then  rub  the  paper  with  a flannel  rag 
till  the  color  ceases  to  come  off.  By  alternat- 
ing these  papers  with  writing-paper  and  using 
a solid  pen,  several  copies  of  a letter  can  be  pro- 
duced at  once. 

COPYING  PENCILS— To  Make. 

Make  a thick  paste  of  graphite,  finely  pulver- 
ized kaslin,  and  a very  concentrated  solution  of 
aniline  blue,  soluble  in  water.  Press  this  mix- 
ture into  cylinders  of  proper  size,  and  let  them 
dry,  when  they  will  be  ready  for  use.  You  may 
substitute  gum  arabic  for  the  kaslin. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


381 


CORK  — To  Remove  from  the  Inside  of  a 
Bottle. 

If,  in  drawing  a cork,  it  breaks,  and  the  lower 
part  falls  down  into  the  liquid,  tie  a long  loop 
in  a bit  of  twine  or  small  cord,  and  put  it  in, 
holding  the  bottle  so  as  to  bring  the  piece  of 
cork  near  to  the  lower  part  of  the  neck.  Catch 
it  in  the  loop,  so  as  to  hold  it  stationary.  You 
can  then  easily  extract  it  with  a corkscrew. 

CORKSCREW— Substitute  for. 

Insert  in  the  cork  a common  screw,  to  which 
is  attached  a string  to  pull  the  cork.  Or  you 
may  stick  two  steel  forks  into  the  cork  on  op- 
posite sides,  a little  distance  from  the  edge,  run 
the  blade  of  a knife  through  the  two,  and  give 
a little  twist,  which  will  generally  bring  out  the 
cork. 

CORN  REMEDIES. 

1.  Tincture  of  iodine,  4 drams;  iodide  of  iron, 
12  grains;  chloride  of  antimony,  4 drams.  Mix, 
and  apply  with  a camel-hair  pencil  after  paring 
the  corn.  It  is  said  to  cure  them  in  three  ap- 
plications. 

2.  Soak  a piece  of  copper  in  strong  vinegar 
for  24  hours.  Pour  the  liquid  off,  and  bottle. 
Apply  frequently,  till  the  corn  is  removed. 

3.  Supercarbonate  of  soda,  1 oz.,  finely  pul- 
verized and  mixed  with  \ oz.  lard.  Apply  on  a 
linen  rag  every  night  until  cured. 

Corns  between  the  Toes.  — These  are  gener- 
ally more  painful  than  any  others,  and  are  fre- 
quently situated  as  to  be  almost  inaccessible  to 
the  usual  remedies.  Wetting  them  several 
times  a day  with  hartshorn  will,  in  most  cases, 
cure  them. 

COTTAGES— Cheap  Wash  for. 

For  outside  of  wooden  cottages,  fences,  etc. : 
Take  a clean  barrel,  put  in  it  \ bushel  fresh 
quicklime,  and  slake  it  by  pouring  over  it  boil- 
ing water  sufficient  to  cover  it  4 or  5 inches 
deep,  and  stirring  till  slaked.  When  quite 
slaked,  dissolve  in  water,  and  add  2 lbs.  sul- 
phate of  zinc  (white  vitriol),  which,  in  a few 
weeks,  will  cause  the  whitewash  to  harden  on 
the  wood.  Add  sufficient  water  to  make  a thick 
whitewash — this  is  white.  To  make  a pleasing 
cream  color , add  4 lbs.  yellow  ochre.  For 
fawn  color,  4 lbs.  umber,  1 lb.  Indian  red  and 
\ lb.  lampblack;  first  dissolve  the  lampblack  in 
alcohol.  For  gray  or  stone  color , 1 lb.  umber 
and  2 lbs.  lampblack.  This  is  very  durable,  as 
the  zinc  sets  and  hardens  the  wash. 

COUGH  SYRUP. 

Put  1 quart  hoarhound  to  1 quart  water,  and 
boil  it  down  to  a pint;  add  2 or  3 sticks  of 
licorice  and  a tablespoonful  of  essence  of  lemon. 


Take  a tablespoonful  of  the  syrup  three  times 
a day,  or  as  often  as  the  cough  may  be  trouble- 
some. The  above  recipe  has  been  sold  for 
$100.  Several  firms  are  making  much  money 
by  its  manufacture. 

COURT-PLASTER. 

Court-plaster  is  made  by  repeatedly  brushing 
over  stretched  sarcenet  with  a solution  of  1 part 
isinglass  in  8 parts  of  water,  mixed  with  8 parts 
of  proof  spirits,  and  finishing  with  a coat  of 
tincture  of  benzoin  or  balsam  of  Peru. 

CRAYON  DRAWINGS— To  Fix. 

The  best  method  is  to  dissolve  strong  isinglass 
in  water,  and  brush  it  over  the  paper  before 
commencing  the  drawing.  Allow  it  to  dry, 
when  the  surface  is  in  good  condition  for  mak- 
ing the  drawing.  When  done,  the  paper  should 
be  held  horizontally  over  steam.  This  will  melt 
the  size,  which  absorbs  the  charcoal  or  crayon. 
When  allowed  again  to  dry,  the  drawing  has  be- 
come fixed. 

CREMATION. 

The  Siemens  furnace,  which  has  been  adopted 
by  the  advocates  of  this  mode  of  disposing  of 
the  dead  in  Germany,  England  and  elsewhere, 
is  probably  the  best  known.  The  body  is  placed 
in  an  oblong  brick  or  iron-cased  chamber,  under- 
neath which  is  a furnace.  The  air  of  the  cham- 
ber is  raised  to  a very  high  temperature  before 
the  body  is  put  in,  and  a stream  of  heated 
hydro-carbon  from  a gasometer  is  then  ad- 
mitted, which,  on  contact  with  the  intensely 
heated  air  within,  immediately  bursts  into 
flame.  The  chamber  is,  oE  course,  so  constructed 
as  neither  to  admit  draughts  of  air  from  without 
nor  to  permit  the  escape  of  gases  from  within. 
The  noxious  gases  which  are  evolved  in  the  be- 
ginning of  the  combustion  process  are  passed 
through  a flue  into  a second  furnace^  where 
they  are  entirely  consumed.  By  this  process 
a body  weighing  144  pounds  can  be  reduced  in 
about  50  minutes  to  not  more  than  4 pounds  of 
lime-dust.  Not  more  than  200  pounds  of  fuel 
are  required.  The  cost  of  constructing  one  of 
these  furnaces  is  probably  about  $2,000. 

CURCULIO — To  Get  Rid  of. 

Make  a solution  of  gas-tar  and  water  so  strong 
that  after  standing  a few  days  it  will  be  dark- 
colored  and  as  pungent  as  creosote.  When  the 
curculio  first  appears,  drench  the  trees  thor- 
oughly with  the  solution,  using  a small  hand 
forcing-pump,  and  repeat  it  every  three  days 
for  two  weeks.  Destroy  all  the  fruit  as  it  falls, 
as  a preventive  measure,  which  may  be  done  by 
giving  your  fowls  possession  of  the  orchard. 


382 


USEFUL  RECIPES  AND  TRADE  SECRETS 


CUT  GLASS— To  Clean. 

Wash  in  warm  water  and  let  dry  thoroughly ; 
then  polish  with  a soft  brush  and  prepared  chalk. 

DAMPNESS— To  Absorb. 

For  a damp  closet  or  cupboard,  which  is  liable 
to  cause  mildew,  place  in  it  a saucerful  of  quick- 
lime. This  will  not  only  absorb  all  apparent 
dampness,  but  sweeten  and  disinfect  the  place. 
Renew  the  lime  once  a fortnight,  or  as  often  as 
it  becomes  slaked.  Auother  good  way  is  to 
put  common  coarse  salt  in  the  saucer,  which 
will  have  the  same  effect. 

DEER  SKINS— To  Dress. 

Take  8 qts.  of  rain  water  and  put  into  it  1 pt. 
of  soft  soap.  Warm  the  liquid  and  put  the  skin 
in  while  warm.  Punch  the  hide  or  work  it  with 
a soft  stick;  let  it  lie  in  the  liquid  a day,  and 
then  take  it  out  and  roll  it  between  two  logs  or 
pass  it  through  a wringing-machine.  Stretch 
it  out  to  dry  either  in  the  sun  or  by  a hot  fire, 
and  when  dry  oil  it  with  any  oil  that  you  have; 
good  fresh  butter,  however,  is  better  than  any- 
thing else  for  the  purpose.  Repeat  the  opera- 
tion, and  when  the  skin  is  dry  a second  time, 
rub  it  with  ochre  to  give  it  a fine  yellow  color. 

DISINFECTANTS. 

Copperas  dissolved  in  water,  \ lb.  to  a gallon, 
and  poured  into  sinks  and  water  drains  occasion- 
ally, will  keep  such  places  sweet  and  wholesome. 
A little  chloride  of  lime,  say  1 lb.  to  a gallon  of 
water,  will  have  the  same  effect,  and  either  of 
these  costs  but  a trifle. 

A preparation  may  be  made  at  home  which 
will  answer  about  as  well  as  the  chloride  of  lime. 
Dissolve  a bushel  of  salt  in  a barrel  of  water, 
and  with  the  salt  water  slake  a barrel  of  lime, 
which  should  be  made  wet  enough  to  form  a thin 
paste  or  wash. 

A little  charcoal  mixed  with  clear  water 
thrown  into  a sink  will  disinfect  and  deodor- 
ize it.  Chloride  of  lime  and  carbolic  acid,  con- 
siderably diluted,  if  applied  in  a liquid  form, 
are  good  disinfectants,  and  carbolic  powder  is 
both  useful  and  effective.  The  air  of  a bedroom 
may  be  pleasantly  sweetened  by  throwing  some 
ground  coffee  on  a fire  shovel  previously  heated. 

“ When  plumbers  discover  a material  for  pipes 
which  will  not  become  coated  with  slime  from 
water  or  sewage,  then  disinfection  will  be  un- 
necessary, but  not  till  then.  The  best  plumbing 
known  requires  regular  flushing  and  cleansiDg, 
and  the  best  plumbers  instruct  their  clients  to 
use  disinfectants  weekly  at  least.  All  the  pow- 
erful and  really  useful  disinfectants  corrode 
metal  and  stain  crockery  more  or  less.  Cop- 
peras is  the  best  for  household  use,  1 lb.  dis- 
solved in  12  qts.  of  boiling  water  and  used  hot, 


being  more  effective  than  cold.  The  valve  should 
be  open  when  it  is  poured  down  closets,  so  that 
it  need  not  settle  in  the  pan,  which  should  be 
washed  daily  with  a long-handled  dish  mop 
kept  for  the  purpose,  and  scalding  strong  suds, 
when  it  will  need  no  further  disinfection.  A 
large  funnel  should  be  set  in  the  pipe  of  sta- 
tionary wash-bowls,  which,  by  the  way,  are 
unfit  for  human  habitations,  and  unknown  in 
the  best  modern  houses.  When  the  fine  Astor 
mansion  was  built  the  owners  positively  forbade 
a single  stationary  bowl  in  the  dressing-rooms, 
an  example  which  has  since  been  followed  in 
other  high-class  houses.  With  the  funnel  the 
pipes  can  be  flushed  with  copperas  without 
staining  the  bowls.  Concentrated  lye  is  only 
useful  in  the  interest  of  plumbers,  as  it  will  eat 
out  the  pipes  in  a very  short  time  if  faithfully 
applied.  No  grease  or  greasy  water  should  ever 
be  allowed  in  a sink.  Lye  or  soap  enough  to 
change  the  grease  should  be  added  before  the 
water  is  poured  away,  when  flushing  the  pipe 
daily  with  boiling  water  will  keep  it  clean.  A 
quart  of  copperas  water  poured  in  a closet  daily, 
with  a teaspoonful  of  germicide,  will  keep  it  in 
safe  and  acceptable  condition,  provided  the  closet 
is  ventilated.  An  unventilated  closet  or  bath 
without  a window  or  skylight  opening  to  the 
outer  air  is  a dangerous  indecency.” — Shirley 
Dare . 

DOGS— Training  and  Care  of. 

Growing  young  dogs  should  have  plenty  of 
sour  milk. 

Dogs  never  should  be  washed  with  soap  and 
water.  An  occasional  bath  of  crude  cod  liver 
oil  will  cleanse  the  skin  without  producing  the 
injurious  effects  which  follow  the  liberal  use  of 
soap  and  water. 

To  make  the  coat  glossy  and  the  skin  healthy, 
confine  the  dog  in  a dark  place  and  use  a brush 
and  coarse  towel  on  his  coat  freely. 

To  break  a dog  of  the  disagreeable  habit  of 
jumping  on  you,  grab  him  quickly  by  the  paws 
as  soon  as  they  touch  you,  and  at  the  same 
moment  trip  him  with  the  foot  and  let  him  fall 
on  his  back.  Do  this  gently  and  good-naturedly. 
It  will  surprise  the  dog  and  break  him  without 
cowing  him.  To  make  the  lesson  more  effectual, 
endeavor  by  playing  with  the  dog  to  induce 
him  to  jump  up  and  put  his  paws  on  you, 
tripping  him  whenever  he  does  it.  After  a few 
lessons  of  this  kind,  the  dog  will  express  his 
good  feeling  by  jumping  up  without  touching 
you  with  his  feet. 

To  break  a dog  of  sucking  eggs,  force  into 
his  mouth  a raw  egg  “loaded”  with  red 
pepper. 

To  break  a dog  of  killing  chickens,  thrash 
him  with  a dead  chicken. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


333 


Newly  made  deal  shavings  make  the  best  bed, 
as  they  clean  the  dog  and  drive  away  the  fleas. 

DRAINING  LAND. 

Adjust  a strong  pietal  pipe  in  a slanting 
position  over  the  lot  to  be  drained.  It  must  be 
20  feet  in  length  and  6 inches  in  diameter. 
Join  another  pipe  firmly  to  the  opening  at  the 
bottom  of  this  pipe,  inclining  it  backwards  at 
an  angle  sufficient  to  allow  its  end  to  rest  upon 
the  ground  lot.  With  the  principal  pipe  con- 
nect a strong  canvas  hose  down  which  a current 
of  water  flows  and  comes  out  of  the  mouth  of 
the  pipe.  A vacuum  is  thus  formed  in  the 
second  pipe  which  sucks  up  the  water  from  the 
ground  and  discharges  it  with  the  current 
flowing  through  the  principal  pipe. 

DRAWINGS— To  Fix. 

Dissolve  isinglass  in  spirits  of  wine,  and  a 
small  portion  of  it,  put  into  water,  forms  a good 
fixing  for  pencil  drawings.  Also,  a weak  solu- 
tion of  gum  arabic  in  water,  as  strong  as  it  can 
be  without  in  the  least  glazing  the  paper.  Or 
use  skim  milk.  See  Crayon  Drawings . 

DRESSES— To  Make  Uninflammable. 

Put  an  ounce  of  alum  or  sal-ammoniac  in  the 
last  water  in  which  muslins  or  cottons  are 
rinsed,  or  in  the  starch  in  which  they  are  stiff- 
ened. This  renders  them  uninflammable;  at 
least,  they  will  with  difficulty  take  the  fire,  and, 
if  they  do,  will  burn  without  flame.  This  may 
save  the  lives  of  your  children. 

DRYING-OIL. 

Boil  together,  until  it  will  scorch  a feather,  2 
gals,  linseed  oil,  2 oz.  sulphate  of  zinc,  2 oz. 
sugar  of  lead,  and  4 oz.  each  of  red  lead  and 
umber.  This  is  as  good  as  many  of  the  patent 
driers  which  cost  a great  deal  more. 

DYES  AND  DYEING. 

Any  article  to  be  dyed  should  first  be  made 
clean.  Goods  should  be  scoured  in  soap  and 
the  soap  rinsed  out.  Dip  them  into  water  just 
before  putting  them  into  the  preparation,  to 
prevent  spottiug.  Use  soft  water  always  — 
enough  to  cover  the  goods  well  — this  is  always 
understood  where  quantity  is  not  given.  After 
dyeing,  air,  rinse  well,  and  hang  up  to  dry. 
Silk  or  merinos  should  never  be  wrung.  Cot- 
ton goods  should  first  be  bleached  if  it  is  in- 
tended to  dye  them  a light  color. 

Black  Silk , Cotton , Lace  or  Wool  Goods.  — 
For  4 lbs.  of  goods  take  2 oz.  of  blue  vitriol, 
and  8 oz.  extract  of  logwood,  or,  if  preferred, 
3 lbs.  of  logwood  chips.  Put  each  separately 
in  12  quarts  of  water.  Put  the  vitriol  water  in 
a brass  kettle  if  possible.  Bring  both  kettles 
to  the  boiling  point.  Have  the  cloth  thoroughly 


washed  out  in  warm  water;  dip  first  in  the 
vitriol  water,  then  in  the  logwood  water,  and 
alternately  from  one  to  the  other  until  it  has 
been  dipped  in  each  three  times.  Dry,  wash  in 
strong  suds,  rinse  in  soft  water  twice,  that  it 
may  not  “ crock.”  Put  a little  salt  to  the  last 
water.  Wring  out,  roll  up  and  leave  an  hour 
or  so  before  pressing ; press  on  the  wrong  side 
until  perfectly  dry.  A small  piece  of  copperas 
is  good  to  add  to  the  logwood  water.  This  will 
not  fade,  and  answers  for  all  materials,  but  best 
for  woolen  goods 

Brown  Cotton , Woolen  or  Silk. — Wash  the 
goods  first  in  strong  soap-suds,  rinse  well,  then 
follow  directions.  For  5 lbs.  cloth  or  yarn  take 
1 lb.  gum  catechu,  3 oz.  blue  vitriol,  and  4 oz. 
bichromate  of  potash.  Dissolve  catechu  and 
blue  vitriol  in  sufficient  soft  water  to  cover  the 
goods  bring  to  a scalding  heat.  Wring  the 
goods  out  of  clear  hot  water,  shake  out,  put  in 
the  catechu  and  vitriol  bath.  Let  them  remain 
3 hours,  stirring  and  airing  quite  often.  Dis- 
solve the  bichromate  of  potash  in  enough  warm 
water  to  cover  the  goods;  lift  from  the  catechu 
dye, " and  put  in  the  potash  dye,  scald  until 
the  desired  color.  Put  them  in  all  at  once,  but 
do  not  crowd  them.  Stir  frequently;  15  min- 
utes is  usually  enough.  Rinse  in  clear,  warm 
water;  dry  in  the  shade;  use  brass,  copper  or 
porcelain  kettles,  but  not  iron. 

Blue  for  Cotton.  — A lasting  and  beautiful 
color.  Dissolve  5 oz.  of  copperas  in  water 
sufficient  to  cover  the  goods.  When  it  reaches 
scalding  point,  put  the  goods  in  and  scald  A 
hour;  take  out  and  air;  put  clean  water  in  the 
kettle,  enough  to  cover  the  goods,  together  with 
6 oz.  of  prussiate  of  potash.  Put  in  the  goods 
30  minutes.  Remove  and  add  to  the  kettle  2 
oz.  oil  of  vitriol,  return  the  goods  and  let  re- 
main 20  minutes  or  longer,  if  the  color  is  to  be 
dark.  This  will  color  5 lbs.  of  cloth. 

Green  for  Cotton.  — First,  color  the  goods 
blue, then  take  4 oz.  sugar  of  lead,  and  2 oz.  bi- 
chromate of  potash, and  dissolve  each  separately 
in  J pailful  of  water.  Dip  the  goods  from  one 
to  the  other  until  the  desired  shade  is  obtained. 
This  will  color  5 lbs.  of  goods.  Or,  dye  blue 
first,  and  dip  in  the  yellow  dye. 

Yellow  for  Cotton. — For  5 lbs.  of  goods  dis- 
solve J lb.  sugar  of  lead  in  hot  water.  Dis- 
solve \ lb.  bi-chromate  of  potash.  Dip  in  the 
lead  dye,  then  in  the  potash  until  the  desired 
shade  is  obtained. 

Orange  for  Cotton. — Dye  the  goods  yellow 
and  dip  in  a very  strong  boiling  lime-water. 
Wring  out  and  dip  in  clear,  hot  rain  water. 

Madder  Red. — This  is  a good,  durable,  but  not 
brilliant,  red.  For  6 or  7 lbs.  of  goods,  6 gal- 
lons water,  \ lb.  madder,  3 oz.  alum,  1 oz. 


384 


USEFUL  RECIPES  AND  TRADE  SECRETS 


cream  tartar.  Heat  half  the  water  scalding  hot 
in  a brass,  copper  or  porcelain  kettle,  and  dis- 
solve in  it  the  alnm  and  cream  tartar.  When  it 
boils  put  in  the  goods  and  boil  2 hours,  then 
rinse.  Empty  the  kettle,  break  the  madder 
small  and  add  to  the  other  3 gallons  of  water. 
Put  in  the  goods  and  keep  scalding  hot  1 hour, 
stirring  pretty  constantly;  then  increase  the 
fire  until  they  boil  5 minutes.  Drain  and  rinse 
in  clear  water  without  wringing.  Wash  in  suds 
and  dry  in  the  shade. 

Cochineal. — Take  for  each  pound  of  goods 
2J  oz.  of  alum,  11  oz.  white  tartar,  put  in  a 
brass  or  porcelain  kettle,  not  iron,  with  sufficient 
water  to  cover  the  goods.  Let  boil  briskly  sev- 
eral minutes,  then  put  in  the  goods,  which 
should  have  been  washed  clean  and  rinsed  in 
clear  water.  When  the  goods  have  boiled  \ 
hour  take  out,  without  wringing,  and  hang 
where  they  will  all  cool  alike,  without  drying. 
Empty  out  the  alum  and  tartar  water,  put  in 
fresh  for  each  pound  of  goods  to  be  dyed,  add 
an  ounce  of  finely  powdered  cochineal.  Let  this 
boil  15  minutes ; add  sufficient  cold  water  to  make 
lukewarm  and  to  just  cover  the  goods  as  before. 
Boil  l\  hours.  Remove  the  goods  without 
wringing  and  dry  in  the  shade. 

Orange  and  Salmon. — Take  as  much  strong 
soft  soap-suds  (plain  bar  soap  will  do)  as  will 
cover  the  quantity  of  goods.  Tie  a quantity 
of  annotto  in  a bag  and  soak  in  the  suds  until 
it  is  soft,  so  that  enough  can  be  squeezed  out  to 
make  the  suds  a deep  yellow.  Put  in  the  arti- 
cles, which  should  be  clean  and  bleached  free 
from  color.  Boil  until  the  shade  wished.  See 
that  the  goods  are  well  covered  with  dye.  This 
dye  will  make  a salmon  or  orange  color,  accord- 
ing to  the  strength  or  the  length  of  time  the 
goods  are  kept  in.  Drain  out  of  the  dye,  dry 
quickly  in  the  shade,  then  wash  in  soap-suds. 
Do  not  rinse. 

Straw  or  Lemon  Color. — Fustic  or  saffron 
makes  a good  straw  or  lemon  color,  according  to 
the  strength  of  the  dye.  Steep  in  soft  water  in 
an  earthen  or  tin  vessel,  strain  and  set  the  dye 
with  alum.  To  stiffen  the  goods,  dissolve  a lit- 
tle gum-arabic  in  the  dye.  When  it  is  strained 
steep  the  goods  in  it. 

Slate  Color. — Tea  grounds  set  with  copperas 
make  a good  slate  color.  Strain,  boil  the  goods 
in  this  and  hang  up  to  drain  and  dry. 

To  Bleach  Goods  for  Dyeing. — Where  it  is 
necessary  to  remove  the  color  in  an  article  be- 
fore dyeiug,  wash  in  hot  soap-suds  or  boil  in 
soap-suds  until  faded.  Rinse  thoroughly;  any 
soap  left  in  will  ruin  the  dye.  Goods  for  dye- 
ing should  be  clean  and  free  from  grease. 

Scarlet  for  Wool  ( Very  Fine).  — For  1 lb. 
of  goods,  take  \ oz.  cream  tartar,  1 oz.  well 


pulverized  cochineal,  2J  oz.  muriate  of  tin. 
Boil  up  the  dye  and  enter  the  goods.  Work 
them  briskly  10  or  15  minutes,  then  boil  l\ 
hours,  stirring  the  goods  slowly  while,  boiling. 
Wash  in  clear  water  and  dry  in  the  shade. 

Blue  for  Wool  ( Quick  Process). — For  2 lbs- 
goods,  5 oz.  alum,  3 oz.  cream  tartar.  Boil 
goods  in  this  one  hour,  then  put  them  into 
warm  water  that  has  more  or  less  extract  of 
indigo  in  it,  according  to  depth  of  color  desired, 
and  boil  again  until  the  tint  suits,  adding  more 
indigo  if  needed. 

Sky  Blue  (on  Silk  or  Cotton).  — Give  the 
goods  color  from  a solution  of  blue  vitriol,  2 
oz.  to  1 gal.  water,  by  dipping  15  minutes. 
Then  run  it  through  lime-water.  This  will 
make  a beautiful  and  durable  sky  blue. 

Aniline  Blue. — Aniline  is  preferred  to  all 
other  materials  for  coloring,  and  it  is  easily 
prepared.  Blue  aniline  comes  in  crystals,  and 
in  this  state  has  a very  rich  purple  shade,  and 
is  generally  soluble  only  in  alcohol;  at  least  it 
is  best  to  always  use  alcohol  to  cut  the  crystal. 
Dissolve  2 drams  of  aniline  in  4 oz.  of  alcohol 
and  bottle  up;  this  amount  of  the  solution  is 
enough  to  make  two  gallons  of  dye. 

After  the  fabric  has  been  prepared  for  color- 
ing by  washing  clean,  first  put  into  the  amount 
of  water  used  for  the  bath  enough  sulphuric 
acid  to  give  it  a sour  taste,  then  add  the  solu- 
tion in  amount  as  above  directed,  or  to  obtain 
desired  shade;  put  in  the  cloth  or  yarn  and 
heat  gradually  until  it  boils.  Make  the  rinsing 
water  a little  sour  with  sulphuric  acid ; it  is  bet- 
ter than  alum,  at  least  for  making  blue  perman- 
ent. It  should  be  used  only  for  wool  and  silk. 
Cotton  or  linen  goods  should  never  be  put  into 
any  dye  containing  sulphuric  acid,  for  it  will 
rot  the  fabric,  but  it  has  no  injurious  effect 
upon  silk  and  wool.  To  color  cotton  or  linen, 
leave  out  the  acid  and  use  a little  alum;  but  a 
good  color  cannot  be  insured. 

To  Dye  Olive  Color. — By  combining  red,  yel- 
low and  blue,  olive  color  is  produced.  Cotton 
and  linen  receive  an  olive  color  by  being  passed 
through  a blue,  yellow,  and  then  madder  bath. 

To  Dye  Silk  Stockings  Black. — Dye  like 
other  silk  or  woolen  garments.  At  first  they 
will  look  like  an  iron  gray;  but  to  finish  and 
black  them  they  must  be  put  on  wooden  legs, 
laid  on  a table  and  rubbed  with  an  oily  rubber 
or  flannel  upon  which  is  oil  of  cloves,  and  then 
the  more  they  are  rubbed  the  better.  Each  pair 
of  stockings  will  require  half  a tablespoonful  of 
oil  at  least,  and  half  an  hour’s  rubbing,  to  fin- 
ish them  well.  Sweet  oil  is  the  best  in  this  pro- 
cess, as  it  leaves  no  disagreeable  smell. 

To  Dye  Chip  and  Straw  Hats  Black. — Put 
in  a boiling  bath  of  logwood  for  four  hours. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


385 


Remove  and  give  an  airing;  add  a little  cop- 
peras to  the  solution,  and  repeat  the  boiling, 
and  allow  the  liquid  to  cool  down  with  hat  in. 
After  drying,  dress  over  with  a sponge  moistened 
with  sweet  or  olive  oil.  Use  but  little  oil. 
Dress  both  sides,  and  press  into  shape. 

To  Dye  Furs. — Take  lye  that  will  bear  up  an 
egg.  To  1 gal.  of  lye  add  2 qts.  soft  water; 
heat  in  an  iron  kettle.  Take  1 oz.  of  acetate 
of  lead,  1 oz.  of  sulphate  of  iron,  7 oz.  litharge; 
pulverize  the  ingredients  and  dissolve  one  at  a 
time  in  the  lye.  When  the  fluid  is  blood  warm, 
put  in  the  furs  a few  moments  only,  then  air 
them  and  dip  into  strong  vinegar,  then  slick 
them  off  and  hang  up  to  dry.  Hides  should 
always  be  well  handled.  The  dye  can  be  made 
stronger  by  adding  more  of  the  ingredients, 
and  brushing  on  if  not  dark  enough. 

EARWIGS. 

These  are  very  destructive  insects,  their 
favorite  food  being  the  petals  of  roses,  pinks, 
dahlias,  and  other  flowers.  They  may  be  caught 
by  driving  stakes  into  the  ground  and  placing 
on  each  an  inverted  flower-pot,  for  the  earwigs 
will  climb  up  and  take  refuge  under  the  pot, 
when  they  may  be  taken  out  and  killed.  Clean 
bowls  of  tobacco  pipes,  placed  in  like  manner 
on  the  tops  of  smaller  sticks,  are  very  good 
traps,  or  very  deep  holes  may  be  made  in  the 
ground  with  a crowbar,  into  which  they  will 
fall,  and  may  be  destroyed  by  boiling  water. 

EBONY— Artificial. 

Dry  and  grind  charcoal  obtained  by  treating 
sea- weed  for  2 hours  in  dilute  sulphuric  acid. 
Take  16  parts  of  this  and  add  to  it  10  parts  of 
glue,  5 of  gutta  percha,  21  of  India  rubber,  the 
last  two  dissolved  in  naphtha;  add  10  parts  of 
coal  tar,  5 parts  of  pulverized  sulphur,  2 parts 
of  pulverized  alum,  5 parts  of  powdered  resin, 
and  heat  the  mixture  to  300°  Fahr.  This  is  the 
same  color  and  hardness  as  ebony,  and,  when 
hard,  will  take  a polish  equal  to  it. 

EBONIZING  WOOD. 

Logwood  chips,  8 oz.;  copperas,  1 oz. ; lamp- 
black. l oz. ; water  sufficient.  Boil  the  logwood 
for  l hour  in  a gallon  of  water,  and  then  add 
the  copperas  and  lampblack.  Apply  to  the 
wood  hot,  giving  a number  of  coats.  In  var- 
nishing ebonized  wood,  a little  drop-black  must 
be  added  to  the  varnish,  or  it  will  give  a brown 
shade. 

EGGS— How  to  Keep. 

To  1 pail  or  3 gallons  of  water,  put  1 lb. 
fresh,  unslaked  lime  and  1 lb.  rock  salt.  Let  it 
stand  2 or  3 weeks,  stirring  frequently,  till  the 
strong  smell  of  the  lime  has  passed  off  and 
there  is  a thin  scale  or  crust  formed  on  the  top. 


Great  care  must  be  taken  not  to  put  the  eggs 
in  too  soon,  or  any  slaking  of  the  lime  will  cook 
them.  I use  a large  butter- tub  holding  3 pail- 
fuls, and  have  sometimes  found  eggs  imbedded 
in  the  sediment  that  have  been  in  two  seasons, 
perfectly  fresh.  The  shells  will  be  slightly 
crusted  over,  which  perfectly  excludes  the  air. 
They  should  be  put  in  the  pickle  as  fresh  as 
possible.  It  is  not  necessary  to  strain  the 
liquid. 

To  Test  Eggs. — One  way  to  test  the  fresh- 
ness of  eggs  is  to  put  them  into  a bucket  of 
cold  water.  The  fresh  ones  will  sink  immedi- 
ately. Beware  of  those  that  float. 

Various  Uses  of  Eggs. — To  clean  vinegar 
bottles  and  cruets,  crushed  egg-shells  in  a little 
water  are  as  good  as  shot,  besides  being  health- 
ier and  handier.  To  mend  broken  china , use 
a cement  made  by  stirring  plaster  of  Paris  into 
the  white  of  an  egg.  Eggs  are  valuable  reme- 
dies for  burns , and  may  be  used  in  the  follow- 
ing ways:  The  white  of  the  egg  simply  used 

as  a varnish  to  exclude  the  air,  or  the  white 
beaten  up  for  a long  time  with  a tablespoonful 
of  fresh  lard  till  a little  water  separates.  Or  an 
excellent  remedy  is  the  mixture  of  the  yolk  of 
an  egg  with  glycerine,  equal  parts;  put  in  a 
bottle  and  cork  tightly;  shake  before  using; 
will  keep  for  some  time  in  a cool  place.  For 
inflamed  eyes  or  eyelids,  use  the  white  of  an 
egg  beaten  up  to  a froth  with  2 tablespoon fuls 
rosewater.  Apply  on  a fine  rag,  changing  as  it 
grows  dry.  Or  stir  2 drams  of  powdered  alum 
into  the  beaten  whites  of  2 eggs  till  a coagulum 
is  formed;  place  between  a fold  of  a soft  linen 
rag  and  apply.  For  a boil , take  the  skin  of  a 
boiled  egg,  moisten  it,  and  apply.  It  will  draw 
off  the  matter  and  relieve  the  soreness  in  a few 
hours.  To  cleanse  the  hair  and  promote  its 
growth,  rub  the  yolk  of  an  egg  well  into  the 
scalp  and  rinse  out  thoroughly  with  soft  warm 
water. 

ELECTRIC  BELTS. 

There  is  no  doubt  that,  when  it  is  applied 
properly,  electricity  will  do  much  in  a certain 
class  of  diseases.  But,  in  order  to  secure  the 
required  results,  it  is  necessary  to  have  a thor- 
ough understanding  of  the  physics  of  electricity, 
to  be  able  to  rightly  diagnose  disease,  and  to 
know  which  current  to  apply,  and  where  and 
how  often  to  apply  it. 

Taking  advantage  of  popular  superstitious 
beliefs,  a number  of  manufacturers  have 
made  so-called  electric  belts,  guaranteed  to  cure 
every  disease  to  which  flesh  is  heir.  Many  of 
these  belts  consist  either  of  a piece  of  magnet- 
ized steel,  which  cannot  possibly  have  any 
influence  on  the  patient,  or  of  pieces  of  copper 
and  zinc  connected  by  wires.  This  is  supposed 


386 


USEFUL  RECIPES  AND  TRADE  SECRETS 


to  receive  its  excitant  from  the  perspiration  of 
the  body.  As  a proof  that  there  is  electricity- 
in  this  first  kind  of  belt,  they  place  a magnet 
near  it  and  show  that  it  will  deflect  the  needle. 
This,  to  a great  many  people,  is  proof  positive; 
but  when  they  stop  to  consider  that  an  ordinary 
steel  jack-knife  will  also  cause  a needle  to 
deflect,  it  ought  to  appear  clear  to  them  that 
wearing  the  jack-knife  about  their  person  would 
have  the  same  effect  as  the  belt. 

ENAMELING. 

Enamel  is  a vitreous  substance  which  can  be 
applied  in  a thin  stratum  to  any  smooth  metallic 
surface,  on  which  it  is  fused  by  the  flame  of  a 
lamp,  urged  by  the  blow-pipe,  or  by  the  heat  of 
a small  furnace.  The  base  of  all  enamels  is  a 
transparent  and  fusible  glass,  which  readily 
unites  with  other  substances.  It  can  be  colored 
in  various  tints  by  the  use  of  metallic  oxides. 
To  prepare  iron  for  enameling  it  should  be  first 
carefully  cleaned  by  scouring  with  sand  and 
diluted  sulphuric  acid,  next  a somewhat  thick 
magma  or  mineral  paste,  made  of  pulverized 
quartz,  borax,  feldspar,  kaolin  and  water,  is 
brushed  over  the  clean  metallic  surface  as  evenly 
as  possible,  and  immediately  after  a finely 
powdered  mixture  of  the  enamel  constituents  is 
thickly  laid  over,  and  this  exposed  to  the  fusing 
heat  of  a furnace.  It  becomes  strongly  adher- 
ent to  the  iron  surface  in  its  molten  state,  and 
cools  with  a perfectly  smooth,  glassy  surface. 
There  are  various  formulae  for  the  enamel  coat- 
ing. One  of  the  most  simple  consists  of  130 
parts  of  flint  glass,  20 J parts  of  carbonate  of 
soda,  and  12  parts  of  boric  acid  fused  together 
and  afterward  ground  to  a fine  powder. 

ENGINEERS-Points  for. 

When  using  a jet  condenser  let  the  engine 
make  three  or  four  revolutions  before  opening 
the  injection  valve,  and  then  open  it  gradually, 
letting  the  engine  make  several  more  revolu- 
tions before  it  is  opened  to  the  full  amount 
required. 

Open  the  main  stop-valve  before  you  start  the 
fires  under  the  boilers. 

When  starting  fires  don’t  forget  to  close  the 
gauge-cocks  and  safety-valve  as  soon  as  steam 
begins  to  form. 

An  old  Turkish  towel  cut  in  two  lengthwise 
is  better  than  cotton- waste  for  cleaning  brass- 
work. 

Always  connect  your  steam  valves  in  such  a 
manner  that  the  valve  closes  against  the  con- 
stant steam  pressure. 

Turpentine  well  mixed  with  black  varnish 
makes  a good  coating  for  iron  smoke-pipes. 

Ordinary  lubricating  oils  are  not  suitable  for 
use  in  preventing  rust. 


You  can  make  a hole  through  a glass  by 
covering  it  with  a thin  coating  of  wax — by 
warming  the  glass  and  spreading  the  wax  on  it; 
scrape  off  the  wax  where  you  want  the  hole,  and 
drop  a little  fluoric  acid  on  the  spot  with  a wire. 
The  acid  will  cut  a hole  through  the  glass,  and 
you  can  shape  tie  hole  with  a copper  wire 
covered  with  oil  and  rotten-stone. 

A mixture  of  1 oz.  sulphate  of  iron,  \ oz. 
alum,  1 teaspoonful  powdered  salt,  1 gill  of 
vinegar  and  20  drops  of  nitric  acid  will  make  a 
hole  in  steel  that  is  too  hard  to  cut  or  file  easily. 
Also  if  applied  to  steel  and  washed  off  quickly, 
it  will  give  the  metal  a beautiful  frosted  appear- 
ance. 

It  is  a fact  that  35  cubic  feet  of  sea- water 
is  equal  in  weight  to  36  feet  of  fresh  water,  the 
weight  being  1 ton  (2,240  pounds). 

Remember  that  coal  loses  from  10  to  40  per 
centum  of  its  evaporative  power  if  exposed  to 
the  influence  of  sunshine  and  rain. 

ENGRAYINGS-To  Clean. 

To  clean  and  whiten  engravings  which  have 
become  dirty  by  hanging  in  a smooky  room,  soak 
in  a weak,  clear  solution  of  chloride  of  lime 
until  white,  and  then  soak  in  running  water. 
Steep  for  ^ an  hour  in  water  containing  a very 
little  hyposulphite  of  soda  to  neutralize  any 
trace  of  adhering  bleach,  and  dry  between  blot- 
ting-paper under  pressure. 

To  Transfer  Engravings.  — Engravings 
may  be  transferred  on  white  paper  as  fol- 
lows: Place  the  engraving  a few  seconds 
over  the  vapor  of  iodine.  Dip  a slip  of  white 
paper  in  a weak  solution  of  starch,  and, 
when  dry,  in  a weak  solution  of  oil  of  vitriol. 
When  again  dry,  lay  a slip  upon  the  engraving 
and  place  both  for  a few  minutes  under  a press. 
The  engraving  will  be  reproduced  in  all  its 
delicacy  and  finish. 

ERASING-FLUID. 

Recently  written  matter  may  be  completely 
removed  by  a solution  of  chlorine  gas  in  water. 
Wash  the  written  paper  repeatedly  with  this, 
and  afterward  wash  it  with  lime-water,  to  neu- 
tralize any  acid  which  may  be  left.  The  writing 
will  thus  be  removed. 

EXTRACT  OF  MEAT  (Prof.  Liebig’s  Recipe). 

Take  a pound  of  good,  lean  beef,  from  which 
all  skin  and  fat  have  been  cut  away.  Chop  it  up 
fine  and  mix  thoroughly  with  an  exact  pint  of 
cold  water;  then  place  it  near  the  fire,  so  that  it 
will  heat  very  slowly,  giving  an  occasional  stir. 
It  may  stand  2 or  3 hours  before  it  is  allowed 
to  simmer,  and  then  will  require  at  the  utmost 
but  15  minutes  of  gentle  boiling.  Salt  should 
be  added  when  the  boiling  first  commences. 
After  boiling  pour  the  extract  from  the  meat 


USEFUL  RECIPES  AND  TRADE  SECRETS 


387 


into  a bowl,  and  allow  it  to  stand  until  any  par- 
ticles of  fat  which  may  show  on  the  surface  can 
be  skimmed  off,  and  the  sediment  has  settled 
and  left  the  soup  quite  clear.  Then  pour  off 
gently,  heat  in  a saucepan,  and  serve  at  once. 

4 

EYE-WATER— Camphorated. 

Sulphate  of  copper,  15  grains;  French  bole, 
15  grains;  camphor,  4 grains;  boiling  water,  4 
oz.  Infuse,  strain  and  dilute  with  2 quarts  of 
cold  water. 

FEATHERS. 

To  Clean  White  Feathers. — Draw  the  feathers 
gently  through  a warm  soap  lather  several 
times,  then  pass  them  through  tepid,  and  finally 
through  cold  water,  to  rinse  them;  then  hold 
them  a short  distance  from  the  fire,  and  curl 
the  separate  parts  of  the  feather  as  it  dries  by 
holding  a steel  knitting-pin  in  the  hand  and 
drawing  each  portion  of  the  feather  briskly 
between  the  pin  and  the  thumb. 

To  Clean  Ostrich  Feathers.  — Pour  boiling 
water  on  some  white  card  soap,  cut  in  small 
pieces;  to  this  add  a little  pearlash.  As  soon 
as  the  soap  is  dissolved,  and  the  mixture  cool 
enough  for  the  hand  to  bear,  put  the  feathers 
into  it  and  draw  them  through  the  hand  till  the 
dirt  is  squeezed  out  of  them.  Next  pass  them 
through  a clean  lather  with  some  blue  in  it, 
and  afterward  rinse  in  cold  water  with  blue, 
to  give  them  a good  color.  Shake  off  the 
water,  and  dry  them  by  shaking  near  the  fire. 
Curl  each  feather  separately,  when  perfectly 
dry,  with  a blunt  knife  or  ivory  paper-folder,  or 
hold  the  feather  for  an  instant  over  glowing 
coals. 

FENCE  POSTS  — To  Preserve. 

Coal  tar,  5 gallons;  quicklime  (stone  lime 
freshly  slaked),  and  finely  pulverized  charcoal, 
of  each  1 lb.  The  charcoal  and  the  stone  lime 
are  both  to  be  finely  pulverized,  and  the  tar 
made  hot  in  an  iron  kettle,  then  the  powders 
stirred  in,  keeping  these  proportions  for  all  that 
may  be  necessary  to  use.  Apply  hot. 

FILES— To  Renew. 

Thoroughly  cleanse  the  files  from  grease  or 
oil  by  alkali,  soda  or  potash;  then  dip  them 
into  a solution  made  of  1 part  nitric  acid,  3 
parts  sulphuric  acid,  7 parts  water,  by  weight; 
5 seconds  to  5 minutes,  according  to  fineness  of 
cut.  Then  wash  in  hot  water,  dip  in  lime-water, 
dry  and  oil. 

FIRE-KINDLER— Economical.  *. 

An  excellent  fire-kindler  may  be  made  by 
dipping  corn-cobs  in  a mixture  of  melted  resin 
and  tar,  and  drying. 


FLANNEL. 

The  Shrinkage  of  Flannel — To  keep  flannels 
as  much  as  possible  from  shrinking  and  felting, 
the  following  is  to  be  recommended:  Dissolve  1 
oz.  of  potash  in  a bucket  of  water,  and  leave  the 
fabric  in  it  for  12  hours.  Next  warm  the  water, 
with  the  fabric  in  it,  and  wash  without  rubbing; 
also  draw  through  repeatedly.  Next  immerse 
the  flannel  in  another  liquid  containing  1 spoon- 
ful of  wheat  flour  to  1 bucket  of  water,  and  wash 
in  a similar  manner.. 

To  Shrink  New  Flannel. — Lay  the  flannel  all 
night  in  a tub  of  cold  soft  water.  In  the  morning 
pour  off  the  whole  of  the  water,  and  drain,  but 
do  not  wring  the  flannel.  Make  a slight  suds 
of  water  quite  warm  (but  not  hot),  and  of  white 
soap  or  whitish  Castile.  Wash  the  flannel 
thoroughly  through  the  suds,  and  wring  it  out 
as  dry  as  possible.  Then,  having  shaken  it, 
stretched  it,  and  folded  it  smoothly  down  on  a_ 
clean  table  to  make  it  straight  and  even,  hang  it 
out  immediately.  When  about  half  dry,  go  to 
it,  stretch,  shake,  and  turn  it.  Take  it  in  while 
it  is  still  damp,  fold  it  smooth,  cover  it  with  a 
clean  towel,  and  after  it  has  lain  about  J hour, 
iron  it  with  a rather  cool  iron. 

To  Wash  Flannel. — Flannel  should  always 
be  washed  with  white  soap;  otherwise,  it  will 
neither  look  well  nor  feel  soft.  The  water  must 
be  warm,  but  not  boiling,  as  it  shrinks  flannel 
to  scald  it.  Wash  it  in  clean  water,  and  entirely 
by  itself.  Rub  the  soap  to  a strong  lather  in 
the  water,  before  the  flannel  is  put  in ; for  if  the 
soap  is  rubbed  on  the  flannel  itself,  it  will 
become  hard  and  stiff.  Wash  it  in  this  manner 
through  two  warm  waters,  with  a strong  lather 
in  each.  Rinse  it  in  another  warm  water,  with 
just  sufficient  soap  in  it  to  give  the  water  a 
slight  whitish  appearance.  To  this  rinsing- 
water  it  is  better  to  add  a little  blue  from  the 
indigo  bag.  Cold  rinsing-water  is  found  to 
harden  the  flannel.  When  it  has  been  rinsed 
thoroughly,  wring  it  hard,  shake  it  well,  and 
spread  it  out  on  the  clothes-line.  While  drying, 
shake,  stretch,  and  turn  it  several  times.  It 
should  dry  slowly.  Flannel  always  washed 
precisely  in  this  manner  will  look  white  and 
feel  soft  as  long  as  it  lasts,  retaining  a new 
appearance,  and  scarcely  shrinking  at  all.  But 
if  once  badly  washed  with  scalding  water,  rubbed 
with  brown  soap,  and  rinsed  in  cold  water,  it 
may  never  again  look  well. 

To  Whiten  Flannel  when  Yellow. — Boil  4 
tablespoonfuls  of  flour  in  4 quarts  of  water, 
stirring  it  well.  Then  pour  one-half  of  the 
boiling  liquid  over  the  flannel,  let  it  remain  till 
the  water  cools,  rub  the  flannel,  but  use  no  soap. 
Rinse  it  through  several  waters,  then  repeat  the 
process  with  the  remainder  of  the  flour  and  water 


388 


USEFUL  RECIPES  AND  TRADE  SECRETS 


in  a boiling  state;  again  rinse  it  through  several 
waters  and  hang  it  np  to  drain  and  dry.  Do 
not  wring  it. 

FLIES— To  Banish. 

It  is  not  generally  known  that  placing  certain 
herbs  in  a room  will  banish  hies  from  it.  Sweet 
clover,  for  instance,  which  is  not  difficult  to 
obtain,  as  it  is  found  thriving  luxuriantly  on 
every  country  roadside,  will  put  flies  to  rout. 
The  sweet,  pungent  odor  it  exhales  is  quite 
unobjectionable,  but  it  is  still  abhorred  by  hies. 

To  Destroy  Flies  in  a room  take  } teaspoon- 
ful of  black  pepper  in  1 teaspoonful  of  brown 
sugar,  and  1 tablespoonful  of  cream;  mix  them 
well  together,  and  place  them  in  the  room  on  a 
plate,  where  the  flies  are  troublesome,  and  they 
will  soon  disappear.  See  Fly  Poison  and  Fly 
Paper. 

FLOORS— To  Polish. 

To  polish  stained  floors,  rub  them  thoroughly 
once  a week  with  beeswax  and  turpentine. 

FLOUR— The  Patent  Process. 

By  the  old  flouring  process  a large  propor- 
tion of  the  most  valuable  constituent  parts  of 
the  wheat  was  carried  off  as  “ middlings.”  By 
the  patent  process  the  wheat,  cleaned  by  blasts, 
is  separated  into  lots  of  similar  sizes;  the  fuzzy 
tails  are  removed  by  ending-stones.  The  grain 
is  then  passed  through  corrugated,  chilled-iron 
rollers,  their  corrugations  ranging  from  8 to  40 
to  the  square  inch,  which  bruise  the  grain  with- 
out grinding  it.  This  is  on  the  ground  floor. 
The  bruised  grain  is  then  raised  to  the  bolting- 
machines,  where  it  is  passed  through  gauze 
cloths  of  different  textures,  and  thence  sent 
down  between  finer  corrugated  rollers  running 
at  a speed  of  from  150  to  300  revolutions  per 
minute.  These  processes  of  reduction  are  re- 
peated six  or  seven  times,  the  third  giving  more 
flour  than  the  first  two  reductions,  and  the  fifth 
giving  the  best-rising  flour  and  the  richest  in 
albuminoids. 

To  Test  Flour. — Prime  wheat  flour  should 
have  the  following  characteristics : When 

handled,  none  should  adhere  to  the  fingers.  If 
a handful  should  be  squeezed,  it  should  not  sift 
through  the  fingers,  but  should  clog  together, 
forming  a little  ball,  which  will  show  the  fine 
lines  of  the  palm  for  some  time  after  release;  if 
a little  ball  of  flour  be  dropped  on  a table,  it 
should  even  then  preserve  its  form  and  con- 
tinuity, at  least  in  a large  measure. 

FLOWERS. 

To  Change  Color  by  Means  of  Charcoal. — 
If  roses  are  of  a faded  hue,  cover  the  earth  in 
the  pot  about  1 inch  thick  with  pulverized  char- 
coal, and  in  a few  days  they  will  be  of  a fine 


lively  rose-color.  The  same  effect  is  produced 
upon  petunias,  and  it  gives  great  vigor  to  all 
red  or  violet-colored  flowers.  Under  its  influ- 
ence the  white  petunias  become  veined  with  red 
or  violet  tints,  and  the  violets  are  covered  with 
irregular  spots  of  a bluish  or  almost  black  tint. 
These  are  often  supposed  to  come  from  choice 
new  varieties  of  seed.  The  only  flowers  insensi- 
ble to  the  influence  of  charcoal  are  yellow. 

To  Keep  Flowers  Fresh. — Freshly  cut  flowers 
may  be  preserved  alive  for  a long  time  by  plac- 
ing them  in  a glass  or  vase  with  fresh  water  in 
which  a little  charcoal  has  been  steeped  or  a 
small  piece  of  camphor  dissolved.  The  vase 
should  be  set  upon  a plate  or  dish  and  covered 
with  a bell  glass,  around  the  edges  of  which, 
when  it  comes  in  contact  with  the  plate,  a little 
water  should  be  poured  to  exclude  the  air. 

FLY  PAPER. 

1.  Paint  heavy  manilla  paper  with  common 
glue,  and  allow  it  to  dry;  then  spread  with  the 
following  mixture,  made  by  melting  the  oil  and 
resin  over  a fire,  stirring  constantly:  Castor  oil, 
4 oz. ; resin,  12  oz. 

2.  Melt  resin,  and  add  thereto,  while  soft, 
sufficient  sweet  oil,  lard  or  lamp  oil  to  make  it, 
when  cold,  about  the  consistency  of  honey. 
Spread  on  writing-paper  and  place  in  a con- 
venient spot.  It  will  soon  be  filled  with  ants, 
flies  and  other  vermin. 

FLY  POISON. 

1.  Chloride  of  cobalt,  \ oz.;  brown  sugar,  2 
oz. ; hot  water,  1 pint. 

2.  Black  pepper,  1 oz.;  sugar,  1 oz.;  cream, 

2 oz.  Mix  into  thin  paste,  and  place  wherever 
the  flies  gather  most. 

3.  Boil  quassia  chips  in  water  into  a very 
strong  decoction,  and  then  sweeten  the  liquid 
with  molasses  or  sugar.  This  fly  poison  is  not 
injurious  to  human  beings. 

FRAMES— To  Restore  Gilt. 

Rub  with  a sponge  moistened  in  turpentine, 
first  carefully  dusting  them.  Gilt  frames  may 
also  be  revived  by  dusting  them,  and  then,  wash- 
ing with  1 oz.  soda  beaten  up  with  the  whites  of 

3 eggs.  Scraped  patches  should  be  touched  up 
with  gold  paint. 

FRUITS — Medical  Value  of. 

Edible  fruits  may  be  understandinglv  used  to 
bring  about  remedial  effects.  They  are  invalu- 
able adjuncts  for  the  table,  and  should  always 
be  used  in  their  ripe  and  perfect  condition. 
They  may  be  roughly  classed  as  follows : 

Laxatives  — Figs,  oranges,  nectarines,  tam- 
arinds, prunes,  plums,  mulberries,  dates. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


389 


Astringents — Pomegranates,  cranberries,  bar- 
berries, wild  cherries,  blackberries,  sumac, 
quinces,  medlars,  dewberries,  raspberries,  pears. 

Diuretics  — Strawberries,  prickly  pears, 
whortleberries,  grapes,  black  currants,  peaches, 
melon  seeds.  . 

Refrigerants  and  Sedatives — Pumpkins,  red, 
and  white  currants,  melons,  lemons,  limes, 
apples. 

Taken  early  in  the  morning,  an  orange  acts 
very  decidedly  as  a laxative,  sometimes  amount- 
ing to  a purgative,  and  may  generally  be  relied 
on. 

Pomegranates  are  very  astringent,  and  relieve 
relaxed  throat  and  uvula.  The  bark  of  the  root, 
in  the  form  of  a decoction,  is  a good  anthel- 
mintic, especially  obnoxious  to  tape-worm. 

Figs,  split  open,  form  excellent  poultices  for 
boils  and  small  abscesses.  Strawberries  and 
lemons,  locally  applied,  are  of  some  service  in 
the  removal  of  tartar  from  teeth. 

Apples  are  correctives  useful  in  nausea.  They 
immediately  relieve  the  nausea  due  to  smoking. 
Bitter  almonds  contain  hydrocyanic  acid,  and 
are  useful  in  simple  cough ; but  they  frequently 
produce  a sort  of  urticaria  or  nettlerash.  The 
persimmon,  or  diospyros,  is  palatable  when 
ripe,  but  the  green  fruit  is  highly  astringent, 
containing  much  tannin,  and  is  used  in  diar- 
rhoea and  incipient  dysentery.  The  oil  of  the 
cocoanut  has  been  recommended  as  a substitute 
for  cod  liver  oil,  and  is  much  used  in  Germany 
for  phthisis.  Barberries  are  very  agreeable  to 
fever  patients  in  the  form  of  a drink.  Dutch 
medlars  are  astringent  and  not  very  palatable. 
Grapes  and  raisins  are  nutritive  and  demulcent, 
and  very  grateful  in  the  sick-chamber.  A so- 
called  “ grape  cure  ” has  been  much  lauded  for 
the  treatment  of  congestions  of  the  liver  and 
stomach,  enlarged  spleen,  scrofula,  tuberculosis, 
etc.  Nothing  is  allowed  but  water  and  bread 
and  several  pounds  of  grapes  per  diem.  Quince 
seeds  are  demulcent  and  astringent;  boiled  in 
water  they  make  an  excellent  soothing  and 
sedative  lotion  in  inflammatory  diseases  of  the 
eyes  and  eyelids. 

FRUITS— Seedless, 

Vegetable  physiologists  have  never  made 
plain  to  the  average  man  the  conditions  causing 
trees  and  vines  to  produce  seedless  fruit.  The 
Thompson  and  Sultana  grape  and  the  “ currant  ” 
of  commerce  are  striking  examples.  As  a rule, 
fruits  are  not  formed  without  pollenization.  The 
navel  and  some  other  varieties  of  oranges  are 
seedless  also,  as  well  as  the  banana  in  general. 
Such  fruits  of  course  must  be  propagated  from 
cuttings  or  buds,  not  from  seeds.  It  is  some- 
times alleged  that  the  seedless  condition  of 
fruits  results  from  natural  and  artificial  selec- 


tion occurring  in  the  course  of  long  cultivation. 
Thus  the  banana,  it  is  alleged,  is  seedless 
because  during  the  thousands  of  years  of  its 
known  cultivation  such  varieties  have  been 
encouraged  as  yield  no  seeds.  This,  however, 
cannot  be  the  case  with  the  Thompson’s  seed- 
less grapes,  for  example,  whose  known  cultiva- 
tion extends  back  only  a few  years.  We  may 
easily  believe,  however,  in  the  final  evolution  of 
the  most  delicious  fruits  from  wholly  unpromis- 
ing originals,  when  we  are  told  that  the  orange 
has  been  evolved  from  a pod  containing  seeds, 
much  like  the  pea  with  its  enclosing  woody 
envelope,  and  that  the  bitter  almond  and  the 
peach  were  once  the  natural  product  of  the 
same  tree. 

FUMIGATING  PASTILES. 

Gum  benzoin  and  sty  rax,  of  each  4 oz. ; sandal- 
wood and  laudanum,  of  each  1 oz. ; charcoal,  24 
oz.  Mix  with  gum- water  to  form  the  paste. 

FURNACE  HEAT— To  Moisten. 

Hang  a wet  towel  in  front  of  the  register  and 
allow  the  lower  edge  of  the  towel  to  dip  in  a 
shallow  vessel  of  water.  This  simple  arrange- 
ment will  moisten  the  hot,  dry  air  of  the  fur- 
nace, which  is  so  productive  of  throat  and  lung 
diseases. 

FURNITURE. 

To  Clean  Furniture. — Mix  3 parts  of  linseed 

011  and  1 of  turpentine.  Apply  with  woolen  rag. 

How  to  Take  Stains  out  of  Mahogany. — 

Mix  6 oz.  spirits  of  salt  and  \ oz.  rock  salt  of 
lemons  (pulverized)  together.  Place  a few 
drops  on  the  spot,  and  rub  it  briskly  till  it 
is  removed.  Wash  off  with  cold  water. 

To  Remove  Finger  Marks  from  Furniture. 

■ — Apply  sweet  oil  to  varnished  and  kerosene  to 
oiled  furniture. 

Oil  for  Furniture. — 1.  One  gal.  linseed  oil; 

12  oz.  alkanet  root;  2 oz.  rose  pink.  Mix. 

2.  In  11  pints  linseed  oil  boil  4 oz.  of  resin. 

3.  Dissolve,  by  a gentle  heat,  some  yellow 
beeswax  in  oil  of  turpentine,  till  the  consistency, 
when  cold,  of  a jelly.  A little  red  ochre  may 
be  mixed  with  it. 

4.  French  formula:  One  pint  linseed  oil,  1 

oz.  shellac  varnish,  2 drams  alkanet  root,  and  ^ 
oz.  gum  arabic.  Put  together  in  a bottle  in  a 
warm  place,  and  strain  at  the  end  of  a week. 
Apply  with  a wad  covered  with  fine  muslin  or 
soft  linen.  Rub  the  furniture  in  a circular  man- 
ner, a small  surface  at  a time.  Afterward  polish 
with  a silk  handkerchief. 

Furniture  Polish. — One  pint  linseed  oil,  2 
oz.  yellow  resin,  18  oz.  beeswax,  2 oz.  borage 
root,  or  alkanet  root.  Melt  all  together  by  a 


390 


USEFUL  RECIPES  AND  TRADE  SECRETS 


gentle  heat,  and  strain  while  hot  through  linen. 
Make  into  balls  when  cold. 

Furniture  Cream. — 1.  Dissolve  an  ounce  of 
pearlash  in  a little  water,  and  by  heat  dissolve 
2J  oz.  white  wax.  Add  1 quart  of  water  by 
degrees. 

2.  Boil  together  in  5 pints  of  rain-water  2 oz. 
soap,  J lb.  beeswax  and  1 oz.  pearlash. 

The  two  recipes  above  may  be  diluted  by 
water  and  thus  used  in  a liquid  state,  or,  the 
water  evaporating,  the  wax  may  be  left  as  a 
polish. 

FURS— To  Preserve. 

For  the  preservation  of  furs  dryness  is  essen- 
tial. After  exposure  to  dampness  or  rain  furs 
should  be  dried  at  a moderate  distance  from  the 
fire.  Before  putting  furs  by  for  the  summer 
they  should  be  carefully  combed  and  beaten 
with  a small  cane.  During  the  summer  they 
should  be  kept  well  wrapped  in  dry  brown 
paper,  or  in  a box  secure  from  the  incursion  of 
moths,  and  taken  out  occasionally  to  be  dried, 
if  at  all  damp,  and  again  well  shaken,  combed 
and  beaten.  With  these  precautions,  the  most 
valuable  furs  may  be  preserved  uninjured  for 
many  years. 

GAS  ENGINE— To  Silence. 

A French  engineer  describes  a simple  method 
which  he  has  successfully  adopted  for  silencing 
the  exhaust  of  a gas  engine.  His  plan  is  to 
take  the  exhaust  to  a tube  outside  the  building, 
which  tube  is  slit  by  a saw  for  a length  of  about 
6 feet,  and  two  semi-circular  portions  opened  out 
so  as  to  give  a Y-shaped  slot  on  each  side  of 
the  tube,  through  which  the  gases  escape.  The 
gradually  increasing  opening  thus  provided  for 
the  exhaust  gases  completely  silences  the 
troublesome  noise  and  vibration  so  common 
with  this  type  of  motor. 

GAS  LEAKAGE— To  Detect. 

Dr.  Bunte  suggests  the  use  of  paper  dipped 
in  palladium  chloride  solution.  Such  paper 
changes  its  color  in  presence  of  gas  coming 
from  the  leaks  imperceptible  by  the  odor, 
and  which  produces  no  effect  upon  the  earth 
covering  the  pipes.  Dr.  Bunte  suggests  the 
following  method  of  practically  applying  the 
test  to  street  mains : Above  the  pipes  are  exca- 
vated, at  intervals  of  two  or  three  yards,  holes 
12  to  16  inches  deep,  corresponding  to  the 
joints  and  sleeves.  In  each  opening  is  placed 
an  iron  tube  \ in.  in  diameter,  within  which  is 
a glass  tube  containing  a roll  of  the  test  paper. 
The  air  from  about  the  main  enters  the  iron 
tube,  and  the  trace  of  gas  which  may  be  present 
reveals  itself  by  coloring  the  paper  brown  or 
black,  according  to  the  quantity.  If,  after  -10 
or  20  minutes,  the  paper  is  still  white,  it  may 


be  certainly  concluded  that  at  the  point  tested 
there  is  not  the  smallest  escape  of  gas.  Various 
authorities  who  have  experimented  with  Bunte’s 
method  certify  to  its  efficacy. 

GAS  PIPE -To  Thaw. 

Mr.  F.  H.  Shelton  says:  “I  took  off  from 
over  the  pipe  some  4 or  5 inches,  just  a crust  of 
earth,  and  then  put  a couple  of  bushels  of  lime 
in  the  space,  poured  water  over  it,  and  slaked 
it,  and  then  put  canvas  over  that,  and  rocks  on 
the  canvas,  so  as  to  keep  the  wind  from  getting 
underneath.  Next  morning,  on  returning  there, 
I found  that  the  frost  had  been  drawn  out  from 
the  ground  for  nearly  3 feet.  Since  then  we 
have  tried  it  several  times.” 

GILDING— Without  a Battery. 

Clean  the  silver  or  other  article  to  be  gilded 
with  a brush  and  a little  ammonia  water,  until 
it  is  evenly  bright  and  shows  no  tarnish.  Take 
a small  piece  of  gold  and  dissolve  it  in  about 
four  times  its  volume  of  metallic  mercury, 
which  will  be  accomplished  in  a few  minutes, 
forming  an  amalgam.  Put  a little  of  the  amal- 
gam on  a piece  of  dry  cloth,  rub  it  on  the  article 
to  be  gilded.  Then  place  on  a stone  in  a furnace, 
and  heat  to  the  beginning  of  redness.  After 
cooling,  it  must  be  cleaned  with  a brush  and  a 
little  cream  of  tartar,  and  a beautiful  and  per- 
manent gilding  will  be  found. 

GINGER  BEER. 

Five  lbs.  sugar,  4J-  oz.  lemon  juice,  4 oz. 
honey,  oz.  bruised  ginger  root,  4J  gals, 
water,  1 J pints  yeast.  Boil  the  ginger  in  J gal. 
water  for  1 hour,  then  add  the  rest  and  strain. 
Add  the  white  of  an  egg  beaten,  and  \ oz. 
essence  of  lemon.  Let  this  mixture  stand  four 
days  and  bottle. 

GLASS. 

Glass  Bubbles. — Since  glass  cans  have  come 
into  such  general  use  for  fruits  less  is  heard 
about  “danger  in  the  can.”  Still  there  may  be 
danger  even  in  glass  cans,  as  appeared  of  late 
when  a little  child  was  helped  to  freshly  opened 
canned  plums.  His  teeth  were  heard  to  grate  on 
some  hard  substance,  which  proved  to  be  a flake 
of  glass  he  had  broken  with  his  teeth  into  bits. 
In  a minute  more,  if  unchecked,  he  would  have 
innocently  swallowed  the  glass,  which  would 
have  caused  serious  injury  and  perhaps  death. 
An  inspection  of  the  empty  can  discovered  the 
rough  edge  of  a broken  air-bubble  on  the  inside. 
Air-bubbles  are  very  common  in  the  cheap  grade 
of  glass  of  which  fruit  cans  are  usually  made, 
and  are  less  noticeable  on  the  inside  than  on 
the  outside.  When  the  boiling  fruit  is  poured 
into  the  can  these  thin  shells,  if  on  the  inside, 
are  almost  sure  to  crack  off.  A tablespoonful 


USEFUL  RECIPES  AND  TRADE  SECRETS 


391 


of  small  shot  well  shaken  about  in  the  can  will 
break  these  dangerous  bubbles  and  smooth  their 
edges;  better  still  for  this  purpose  is  a light 
chain  dish-cloth. 

To  Keep  Glass  from  Cracking.  — Place 
tumblers,  chimneys,  etc.,  which  you  wish  to 
toughen,  in  a pot  filled  with  cold  water;  add  a 
little  salt ; boil  well  and  then  cool  very  slowly. 
The  same  process  may  be  applied  to  porcelain, 
crockery,  stoneware,  etc. 

Cleaning  Fine  Glass. — It  is  among  the  old- 
est of  notions  that  bird-shot  is  useful  for  clean- 
ing bottles,  decanters,  etc.,  and  it  may  be  in  some 
cases;  but  one  must  not  use  it  for  fine  glass  or 
that  which  is  in  any  way  delicate.  For  very 
fine  glass,  a potato  cut  in  pieces  the  size  of 
small  dice  is  preferable  as  a cleaning  agent. 
This  cannot  possibly  scratch,  and,  although  it 
takes  more  time  to  achieve  the  desired  result, 
it  is  done  with  no  risk  to  the  finish  of  the  arti- 
cle. Good,  clean,  sifted  sand  has  many  uses. 
If  one  cannot  obtain  that  which  is  perfectly 
clean,  ordinary  sand  that  has  been  washed  down 
by  the  roadside  may  be  used.  Throw  a panful 
of  this  into  a tub  and  pour  in  water,  stirring 
the  sand  vigorously  until  all  of  the  muddy  look 
is  washed  out.  When  the  water  shows  per- 
fectly clear,  after  being  stirred  up,  the  sand  is 
clean.  It  may  then  be  dried  and  put  away  in 
a box  or  bag  for  future  use.  See  also  Cut 
Glass. 

To  Remove  a Tight  Glass  Stopper. — Expand 
the  neck  of  the  bottle  by  heating  for  a few  sec- 
onds with  a lighted  match  or  warm  water. 

To  Frost  Glass. — A strong  solution  of  sul- 
phate of  zinc  in  water  is  used  upon  the  inside 
of  glass,  which,  after  it  becomes  dry,  is  covered 
with  a coat  of  varnish.  It  prevents  people  from 
looking  in,  and  yet  does  not  materially  obstruct 
the  light. 

To  Letter  Gla: r Jars. — Cut  out  from  a paper 
the  letters  wanted,  and  then  paste  it  upon  the 
decanter  or  jar.  Into  this  pour  a mixture  of 
chalk  dissolved  to  the  consistence  of  milk  in 
aquafortis,  and  add  to  that  a strong  solution  of 
silver.  The  jar  must  be  kept  closely  corked 
and  turned  towards  the  sun  in  such  a way  that 
the  rays  will  pass  through  the  spaces  of  paper 
and  fall  upon  the  surface  of  the  liquor.  The 
part  of  the  glass  under  the  paper  will  remain 
white,  while  the  other  will  turn  black,  thus 
forming  the  lettering.  The  bottle  must  not  be 
shaken  during  the  operation. 

GLOVES. 

To  Clean  Gloves. — Dry  cornmeal  will  clean 
gloves  nicely,  but  if  much  soiled  it  is  better  to 
send  them  to  a reputable  cleaner.  Benzine  will 
clean  white  gloves,  but  it  is  not  to  be  recom- 


mended where  there  is  any  color.  Where  black 
kids  have  become  rusty  about  the  finger  ends, 
they  can  be  restored  by  adding  a few  drops  of 
black  ink  to  a tablespoonful  of  olive  oil  and  ap- 
plying with  a feather  or  camel’s-hair  brush. 

To  Prevent  Injury  from  Perspiration. — 
Those  whose  hands  perspire  freely  can  prevent 
their  gloves  being  injured  by  rubbing  their 
hands  with  ordinary  cornstarch  or  pulverized 
soap-stone  before  putting  on  their  gloves.  Some 
prefer  to  use  powder,  as  they  think  it  is  better 
for  the  hands. 

How  to  Put  on  Gloves. — A great  deal  depends 
on  the  first  putting- on  of  gloves.  Have  the 
hands  perfectly  clean,  dry  and  cool,  and  never 
put  on  new  gloves  while  the  hands  are  warm  or 
damp.  When  a person  is  troubled  with  moist 
hands,  it  is  well  to  powder  them  before  trying 
on  the  gloves;  but  in  most  cases,  if  the  hands 
are  cool  and  dry,  this  is  not  needed.  First, 
work  on  the  fingers,  keeping  the  thumb  outside 
of  the  glove,  and  the  wrist  of  the  glove  turned 
back.  When  the  fingers  are  in  smoothly,  put 
in  the  thumb,  and  vtork  the  glove  on  very  care- 
fully; then,  placing  the  elbow  on  the  knee,  work 
on  the  hand.  When  this  is  done,  smooth  down 
the  wrist,  and  button  the  second  button  first, 
then  the  third,  and  so  on  to  the  end.  Then 
smooth  down  the  whole  glove  and  fasten  the 
first  button.  Fastening  the  first,  button  last, 
when  putting  on  a glove  for  the  first  time,  makes 
a great  deal  of  difference  in  the  fit,  although  it 
may  seem  but  a very  little  thing.  It  does  not 
strain  the  part  of  the  glove  that  is  easiest  to 
strain  at  first,  and  prevents  the  enlarging  of 
the  buttonhole,  either  of  which  is  sure  to  take 
place  if  you  begin  at  the  first  button  to  fasten 
the  glove. 

When  removing  your  gloves,  never  begin  at 
the  tips  of  the  fingers  to  pull  them  off,  but  turn 
back  the  wrist  and  pull  off  carefully,  which 
will,  of  course,  necessitate  their  being  wrong 
side  out.  Turn  them  right  side  out,  turn  the 
thumbs  in,  smooth  them  lengthwise  in  as  near 
as  possible  the  shape  they  would  be  if  on  the 
hands,  and  place  them  away  with  a strip  of 
white  Canton  flannel  between  if  the  gloves  are 
light,  but  if  dark-colored  the  flannel  may  be 
omitted.  Never  roll  gloves  into  each  other  in 
a wad,  for  they  will  never  look  so  well  after. 
There  is  always  some  moisture  in  them  from 
the  hands;  consequently,  when  rolled  up.  this 
moisture  has  no  chance  of  drying,  and  must 
work  into  the  gloves,  making  them  hard  and 
stiff,  and  of  very  little  use  after,  as  far  as  looks 
or  fit  is  concerned. 

GLUE— For  All  Purposes. 

Test  for  Glue. — The  following  simple  and 
easy  test  for  glue  is  given:  A weighed  piece 


392 


USEFUL  RECIPES  AND  TRADE  SECRETS 


of  glue  (say  J of  an  ounce)  is  suspended  in 
water  for  24  hours,  the  temperature  of  which  is 
not  above  50  degrees  Fahrenheit.  The  color- 
ing material  sinks,  and  the  glue  swells  from  the 
absorption  of  the  water.  The  glue  is  then  taken 
out  and  weighed;  the  greater  the  increase  in 
weight  the  better  the  glue.  If  it  then  be 
dried  perfectly  and  weighed  again,  the  weight 
of  the  coloring  matter  can  be  learned  from  the 
difference  between  this  and  the  original  weight. 

Glue  that  does  not  Crack. — To  prevent  the 
cracking  of  glue  by  heat  or  extreme  dryness, 
the  addition  to  the  solution  of  some  calcium 
chloride  is  recommended,  which  retains  sufficient 
moisture  to  obviate  the  inconvenience.  By  this 
method  glue  can  be  used  upon  glass  or  metallic 
surfaces. 

Flexible  Glue. — 1.  A German  chemist  has 
discovered  that  if  glue  or  gelatine  be  mixed 
with  about  \ of  its  weight  of  glycerine,  it  loses 
its  brittleness,  and  becomes  useful  for  many 
purposes  for  which  it  is  otherwise  unfit,  such 
as  dressing  leather,  giving  elasticity  to  por- 
celain parchment  or  enamel  paper,  and  for 
bookbinding.  \ 

2.  Incorporate  together  1 part  of  glycerine, 
by  weight,  to  4 parts  of  glue,  and  it  will  lose  its 
brittleness,  and  can  be  used  for  various  pur- 
poses, such  as  dressing  leather,  bookbinding, 
etc. 

Fire-proof  Glue. — To  make  a glue  for  resist- 
ing fire,  proceed  as  follows:  Mix  a handful  of 

quicklime  in  4 oz.  of  linseed  oil ; boil  to  a good 
thickness,  then  spread  on  plates  in  the  shade, 
and  it  will  become  exceedingly  hard,  but  may 
easily  be  dissolved  over  the  fire,  and  used  as 
ordinary  glue.  It  resists  fire  after  having  been 
used  in  gluing  substances  together. 

Glue  ivhich  Resists  Moisture — 1.  Dissolve  ^ 
oz.  of  sandarac  and  J oz.  of  mastic  in  8 fluid  oz. 
of  strong  methylated  spirits,  and  add  \ oz.  of 
turpentine  to  the  solution.  Make  a hot,  thick 
solution  of  glue  and  a little  isinglass;  to  this 
add  the  above  solution,  and  filter  the  whole, 
while  hot,  through  a good  sieve  or  a piece  of 
cloth. 

2.  Glue,  5 parts;  resin,  4 parts;  red  ochre,  2 
parts;  mix  with  smallest  possible  quantity  of 
water. 

3.  A glue  which  is  proof  against  moisture  may 
be  made  by  dissolving  16  oz.  of  glue  in  3 pints 
of  skim  milk.  If  a stronger  glue  be  wanted, 
add  powdered  lime. 

Marine  Glue. — One  part  India  rubber,  12 
parts  mineral  naphtha.  Mix,  heat  gently  and 
add  20  parts  of  shellac,  powdered  fine.  Cool 
on  a slab.  Heat  to  250  degrees  when  wanted 
for  use. 


Mouth  Glue. — To  unite  papers  and  other 
small,  light  objects,  dissolve,  with  the  aid  of 
heat,  pure  glue  and  \ its  weight  of  coarse  brown 
sugar,  in  as  small  a quantity  of  boiling  water 
as  possible ; when  perfectly  liquid,  cast  into  thin 
cakes,  on  a flat  surface,  slightly  oiled,  and  as  it 
cools  cut  into  small  pieces.  When  required  for 
use  moisten  one  end  slightly  and  rub  on  any 
substance  you  wish  to  join. 

Rice  Glue. — Rice  glue  is  a very  delicate  and 
suitable  article  for  fancy  work.  Thoroughly 
mix  rice  flour  with  cold  water,  let  it  simmer 
gently  over  a slow  fire.  This  is  excellent  for 
joining  paper,  etc.,  and,  if  properly  made  and 
applied,  the  joining  will  be  found  very  strong. 
When  dry  it  is  almost  transparent. 

Liquid  Glue.— 1.  Dissolve  good,  hard  glue,  in 
nitric  ether.  This  solution  can  not  be  made 
too  thick,  as  the  ether  will  take  up  only  a cer- 
tain amount  of  glue.  Add  to  the  mixture  a 
few  bits  of  India  rubber,  and  it  will  resist  damp- 
ness when  dry. 

2.  Liquid  glue  may  also  be  made  by  dissolv- 
ing glue  in  strong,  hot  vinegar,  and  adddmg 
\ as  much  alcohol  and  a little  alum.  This 
will  keep  any  length  of  time  when  placed  in  a 
closely  stoppered  bottle,  and  will  mend  horn- 
wood  and  mother-of-pearl. 

3.  Take  a wide-mouthed  bottle,  and  dissolve 
in  it  8 oz.  of  the  best  glue  in  ^ pint  of  water,  by 
setting  it  in  a vessel  of  water,  and  heating  until 
dissolved.  Then  add,  slowly,  2J  oz.  of  strong 
aqua  fortis  (nitric  acid),  stirring  all  the  while. 
Keep  it  well  corked,  and  it  will  be  ready  for 
use  at  any  moment.  The  preparation  does  not 
gelatinize,  nor  undergo  putrefaction  or  fer- 
mentation. 

GLYCERINE  — Uses  for. 

Glycerine  is  excellent  for  rubbing  into  shoes 
as  a preventive  of  wet  feet,  as  well  as  to  soften 
the  leather  and  keep  it  in  good  condition. 

If  you  want  to  show  your  husband  a little 
attention,  place  a bottle  at  his  hand  of  equal 
parts  of  glycerine  and  bay  rum,  for  use  after 
his  morning  shave,  and  he  will  rise  up  and  bless 
you. 

Another  use  may  be  added,  which  is  not  gen- 
erally known.  When  you  are  about  to  seal 
fruit- jars,  drop  in  half  a doz.  drops  of  glycerine, 
and  it  will  help  to  keep  the  contents  and  pre- 
vent mould  from  gathering  on  the  top. 

GOLD  AND  SILVER  — Test  for. 

One  test  for  gold  and  silver  is  a piece  of  lunar 
caustic.  Slightly  wet  the  metal  to  be  tested 
and  rub  it  gently  with  the  caustic.  If  gold 
or  silver,  the  mark  will  be  faint;  but  if  an 
inferior  metal,  it  will  be  quit9  black. 


useful  Recipes  and  trade  secrets 


m 


GOLD  FISH  — Preservation  of. 

Allow  not  more  than  one  fish  to  a quart  of 
water.  Use  the  same  kind  of  water  — either 
spring  or  river  — continually;  change  daily  in 
summer,  every  other  day  in  winter.  Use  deep 
rather  than  shallow  vessels,  with  green  pebbles 
at  the  bottom.  Keep  the  fish  in  an  even  and 
rather  cool  temperature.  Use  a small  net  in 
handling  them,  and,  when  the  water  is  to  be 
changed,  draw  it  out  with  a syphon.  Feed  the 
fish  cracker,  yolk  of  an  egg,  lettuce,  flies,  etc. 
Do  not  feed  them  with  bread  or  cake.  They 
require  little  or  no  food  from  November  until 
March.  Where  there  is  room  in  the  aquarium 
always  have  a few  water  plants  growing  to  pre- 
serve the  equilibrium.  This  will  save  changing 
the  water  so  often. 

GRAFTING-WAX. 

Two  lbs.  resin,  lbs.  beeswax,  J lb.  tallow. 

GRAYEL  WALKS  — To  Make. 

Lay  the  bottom  8 or  10  inches  deep  with  lime 
rubbish,  large  flint  stones,  or  other  hard  mate- 
rial, to  prevent  the  weeds  growing  through; 
over  this  the  gravel  should  be  laid  6 or  8 inches 
thick.  The  gravel  should  be  laid  rounding  up 
in  the  middle,  so  that  the  larger  stones  will  run 
off  to  the  sides  and  may  be  raked  away.  These 
walks  should  not  be  laid  too  round,  as  that 
makes  them  hard  to  walk  on  and  lessens  their 
apparent  breadth.  The  rise  in  the  middle  should 
not  be  more  than  1 inch  in  5 feet  — a walk  20 
feet  wide  being  only  4 inches  higher  at  the 
middle  than  at  the  edges.  When  the  gravel 
has  been  laid,  it  should  be  raked  and  the  large 
stones  thrown  away;  then  roll  the  walk,  both 
crosswise  and  lengthwise.  If  the  walks  are 
rolled  three  or  four  times  after  very  hard  show- 
ers, it  will  bind  them  more  firmly  together  than 
could  be  done  in  any  other  way. 

GREASE. 

To  Take  Grease  out  of  Velvet  or  Cloth. — 
Pour  some  turpentine  over  the  part  that  is 
greasy;  rub  it  till  quite  dry  with  a piece  of 
flannel;  if  the  grease  is  not  quite  removed, 
repeat  the  application,  and  when  done,  brush 
the  part  well  and  hang  up  the  garment  in  the  open 
air,  to  take  away  the  smell. 

Grease  Extractor.  — Aqua  ammonia,  2 oz. ; 
soft  water,  1 quart;  saltpeter,  1 teaspoonful; 
shaving  soap  in  shavings  1 oz. ; mix  together;  dis- 
solve the  soap  well,  and  uny  grease  or  dirt  that 
cannot  be  removed  with  this  preparation,  nothing 
else  need  be  tried  for  it. 

Paste  for  Removing  Grease  from  Silk. — 
Rub  together  fine  French  chalk  and  lavender  to 
the  consistency  of  a thin  paste,  and  apply 
thoroughly  to  the  spots  with  the  fingers;  place 
a cheet  of  brown  or  blotting  paper  above  and 


below  the  silk,  and  smooth  it  with  a moderately 
heated  iron.  The  French  chalk  may  then  be 
removed  by  brushing. 

GRINDSTONE  — How  to  Use. 

Instead  of  running  the  stone  in  water,  or  let- 
ting it  stand  in  water  when  not  used,  which  wall 
waste  the  stone  and  cause  a soft  spot  in  it,  let 
water  drop  on  it  from  a pot  suspended  above 
the  stone,  and  stop  the  dropping  of  the  water 
when  the  stone  is  not  in  use.  The  stone  must 
not  be  allowed  to  get  out  of  order,  but  must  be 
kept  perfectly  round  by  the  use  of  gas  pipe  or 
a hacker.  All  grease  should  be  cleaned  from 
tools  before  sharpening,  as  it  destroys  the  grit. 

GRUBS. 

Grubs  on  orchard  trees  and  gooseberry  and 
currant  bushes  will  sometimes  be  sufficiently 
numerous  to  spoil  a crop;  but  if  a bonfire  be 
made  with  dry  sticks  and  weeds  on  the  wind- 
ward side  of  the  orchard,  so  that  the  smoke  may 
blow  among  the  trees,  you  will  destroy  thou- 
sands, for  the  grubs  have  such  an  objection  to 
smoke  that  very  little  of  it  makes  them  roll 
themselves  up  and  fall  off.  They  must  be 
swept  up  afterwards  and  destroyed. 

GUANO  — Liquid. 

To  Hasten  the  Blooming  of  Flowers. — Dis- 
solve 4 oz.  sulphate  or  nitrate  of  ammonia,  2 oz. 
nitrate  of  potash,  1 oz.  sugar,  1 pint  hot  water, 
and  put  the  solution  in  a well  corked  bottle ; 
add  a few  drops  to  the  water  used  to  moisten 
flowering  plants  that  are  in  pots.  For  bulbous- 
rooted  plants,  put  8 or  10  drops  of  the  liquid 
into  the  water  of  a hyacinth  glass  or  jar,  chang- 
ing the  water  every  10  or  12  days. 

GUN  BARRELS  — To  Brown. 

Mix  16  parts  sweet  spirits  niter,  12  parts 
saturated  solution  of  sulphate  of  iron,  12  parts 
chloride  of  antimony.  Bottle  and  cork  the 
mixture  for  a day,  then  add  500  parts  of  water 
and  thoroughly  mix.  Clean  the  barrel  to  a 
uniform  grain,  free  from  grease  and  finger 
stains.  Wipe  with  the  staining  mixture  on  a wad 
of  cotton.  Let  it  stand  for  24  hours,  scratch- 
brush the  surface,  and  repeat  twice.  Rub  off 
the  last  time  with  leather  moistened  with  olive 
oil.  Let  dry  a day,  and  rub  down  with  a cloth 
moistened  with  oil  to  polish. 

GUNPOWDER. 

Making  Gunpowder. — All  gunpowder  is  made 
of  niter  or  saltpeter,  charcoal  and  sulphur,  and 
in  all  nations  by  almost  the  same  formula,  that 
is,  by  using  75  lbs.  of  niter,  15  lbs.  of  charcoal 
and  10  lbs.  of  sulphur  for  100  lbs.  of  gun- 
powder. The  materials  are  first  made  as  pure 
as  possible,  the  niter  being  soaked  in  spring 
water,  then  boiled  and  cooled,  then  filtered 


394 


USEFUL  RECIPES  AND  TRADE  SECRETS 


through  canvas  bags  and  allowed  to  harden 
again.  This  is  done  until  it  becomes  perfectly 
white.  The  sulphur  is  purified  by  being  kept 
melted  for  several  hours  in  gun-metal  pots. 
The  charcoal  is  made  from  special  woods  burned 
in  close  vessels,  and  must  be  thoroughly  charred 
and  soft.  The  three  substances  are  first  ground 
separately  to  a fine  powder  and  then  ground 
together  with  a little  water  until  they  are  thor- 
oughly mixed.  The  mixture  is  then,  by  a 
hydrostatic  press,  made  into  thin,  smooth  cakes 
that  are  afterward  broken  up  between  toothed 
roolers  into  grains  and  rubbed  through  sieves 
until  the  grains  are  the  right  size.  These  are 
then  put  in  a revolving  cylinder,  and  by  rub- 
bing against  each  other  are  worn  round  and 
smooth.  This  is  called  glazing,  and  is  an 
important  process,  because  glazed  powder  keeps 
dry  and  bears  shaking  much  better  than 
unglazed  powder.  The  powder  is  then  thor- 
oughly dried  in  rooms  heated  by  steam  pipes. 
Giant  powder  is  the  same  as  dynamite,  and  is 
made  by  mixing  nitro- glycerine  with  infusorial 
earth. 

White  Gunpowder. — White  gunpowder  is 
commonly  known  as  blasting  powder.  What  is 
known  as  Melville  & Oallon’s  blasting  powder  is 
made  of  chlorate  of  potassa,  2 parts;  red  sul- 
phuret  of  arsenic,  1 part;  reduce  to  a powder 
separately  and  mix  together  lightly,  carefully 
avoiding  the  use  of  iron  instruments,  percus- 
sion, much  friction,  the  slightest  contact  with 
acids,  or  exposure  to  heat.  Another  blasting 
compound,  of  less  explosive  force  than  the 
above,  is  made  of  equal  parts  of  chlorate  of 
potassa  and  ferro-cyanide  of  potassium.  Still 
another  is  made  by  taking  1 part  each  of  yellow 
prussiate  of  potash  and  of  white  sugar,  and  2 
parts  of  chlorate  of  potassa;  powder  each  care- 
fully and  mix  well  but  very  gently  with  a 
wooden  knife.  These  powders  are  not  injured 
permanently  by  wetting,  as  they  regain  their 
explosive  character  when  again  dried.  They 
have  fully  eight  times  the  explosive  force  of 
ordinary  charcoal  gunpowder,  but  the  extreme 
readiness  with  which  they  explode  by  rubbing, 
contact  with  acid,  or  a slight  elevation  of  tem- 
perature, renders  them  altogether  unsuited  for 
the  uses  of  ordinary  gunpowder.  On  this 
account  they  should  be  prepared  in  very  small 
quantities  and  handled  in  combining  with  the 
utmost  caution. 

GUNS  — How  to  Handle, 

1.  Empty  or  loaded,  never  point  a gun  toward 
yourself  or  any  other  person. 

2.  When  a-field,  carry  your  gun  at  the  half- 
cock.  If  in  cover,  let  your  hand  shield  the 
hammers  from  whipping  twigs. 


3.  When  riding  from  one  shooting-ground  to 
another,  or  whenever  you  have  your  gun  in  any 
conveyance,  remove  the  cartridges,  if  a breech- 
loader, it  being  so  easy  to  replace  them.  If  a 
muzzle-loader,  remove  the  caps,  brush  off  the 
nipples  and  place  a wad  on  the  nipple,  letting 
down  the  hammers  on  wads;  simply  removing 
caps  sometimes  leaves  a little  fulminate  on  the 
nipple,  and  a blow  on  the  hammer  when  down 
discharges  it. 

4.  Never  draw  a gun  toward  you  by  the 
barrels. 

5.  More  care  is  necessary  in  the  use  of  a gun 
in  a boat  than  elsewhere,  the  limited  space,  con- 
fined action  and  uncertain  motion  making  it 
dangerous  at  the  best.  If  possible,  no  more 
than  two  persons  should  occupy  a boat.  Ham- 
merless guns  are  a constant  danger  to  persons 
boating. 

6.  Always  clean  your  gun  thoroughly  as 
soon  as  you  return  from  a day’s  sport,  no  mat- 
ter how  tired  you  feel;  the  consequence  of  its 
always  being  ready  for  service  is  ample  return 
for  the  few  minutes’  irksome  labor. 

HAIR-BRUSHES — To  Clean. 

Put  a teaspoonful  or  dessertspoonful  of  aqua 
ammonia  into  a basin  half  full  of  warm  water, 
comb  the  loose  hairs  out  of  the  brush,  then 
agitate  the  water  briskly  with  the  brush,  and 
rinse  it  well  with  clear  water  and  dry  in  the  sun. 
It  is  well  to  clean  two  brushes  at  the  same  time, 
as  they  can  be  rubbed  together. 

HAMS  — To  Cure. 

1.  To  each  green  ham  of  18  lbs.,  1 dessertspoon- 
ful saltpeter;  \ lb.  brown  sugar  applied  to  the 
fleshy  side  of  the  ham  and  about  the  hock; 
cover  the  fleshy  side  with  fine  salt  A inch  thick, 
and  pack  away  in  tubs,  to  remain  from  3 to  6 
weeks,  according  to  size.  Before  smoking,  rub 
off  any  salt  that  may  remain  on  the  ham,  and 
cover  well  with  ground  pepper,  particularly 
about  the  bone  and  hock.  Hang  up  and  drain 
for  2 days;  smoke  with  green  wood  for  8 weeks, 
or  until  the  rind  assumes  a light  chestnut  color. 
The  pepper  is  an  effectual  preventive  of  the  fly. 

2.  When  the  hams  are  cool,  salt  them  down 
in  a tight  cask,  putting  a bushel  of  salt,  well 
mixed  with  6 oz.  saltpeter,  to  about  1,000  lbs. 
pork.  After  it  has  been  salted  down  4 or  5 
days,  make  a strong  brine,  sufficient  to  float  an 
egg,  and  cure  the  meat  with  it,  and  then  let  it 
remain  5 weeks  longer;  then  hang  it  up,  dust- 
ing the  fresh  sides  with  black  pepper;  then 
smoke  with  green  wood. 

HAND  GRENADES. 

Chloride  of  calcium,  crude,  20  parts;  com- 
mon salt,  5 parts;  and  water,  75  parts.  Mix 


USEFUL  RECIPES  AND  TRADE  SECRETS 


395 


and  put  in  thin  bottles.  In  case  of  fire,  a bottle 
so  thrown  that  it  will  break  in  or  very  near  the 
fire  will  put  it  out.  This  mixture  is  better  and 
cheaper  than  many  of  the  high-priced  grenades 
sold  for  the  purpose  of  fire  protection. 

HANDKERCHIEFS. 

A unique  method  of  treating  fine  handker- 
chiefs, extensively  practiced  by  European  ladies, 
contemplates  washing  in  the  usual  careful  man- 
ner, wringing  out  of  either  hot  or  cold  rinsing- 
water,  but  not  wringing  very  dry.  The  hand- 
kerchiefs are  then  very  carefully  and  smoothly 
spread  upon  a mirror,  marble  table,  or,  if  neces- 
sary, even  a window  pane,  from  which  dust  has 
been  carefully  removed,  being  pressed  into 
place  so  that  all  wrinkles  are  removed  and  every 
part  adheres  closely  to  the  surface.  They  are 
then  left  in  place,  and  in  a few  hours  the  hand- 
kerchiefs will  be  dry  and  beautifully  smooth, 
the  process  being  far  preferable  to  the  use  of  a 
sad-iron. 

HARNESS. 

Blacking. — Three  oz.  beeswax,  4 oz.  ivory 
black,  1 pint  neatsfoot  oil,  2 oz.  castile  soap, 
2 oz.  lard,  and  1 oz.  aloes;  to  be  boiled  together. 

Blacking  for  Heavy  Harness. — A good 
blacking  for  harness  exposed  to  the  weather  is 
made  of  \ lb.  ivory  black,  \ lb.  brown  sugar, 
J lb.  beef  tallow,  and  a small  piece  of  gum 
arabic.  Make  a paste  of  a tablespoonful  of 
wheat  flour,  and  while  hot  put  in  the  tallow; 
after  it  is  melted,  add  the  sugar,  then  add  the 
remaining  ingredients  and  1 quart  of  hot  water, 
stirring  it  until  quite  mixed.  This  is  not  to  be 
commended  for  light  gearing,  as  it  will  rub  off 
more  or  less  when  being  handled. 

Grain  Black  for  Harness. — When  harness 
loses  its  luster  and  turns  brown,  it  should  be 
given  a new  coat  of  grain  black.  Before  using 
the  grain  black,  the  grain  surface  should  be 
thoroughly  washed  with  potash  water  until  all 
the  grease  is  killed,  and  after  the  application  of 
the  grain  black,  oil  and  tallow  should  be  applied 
to  the  surface.  This  will  not  only  “ fasten  the 
color,”  but  make  the  leather  flexible.  After  the 
harness  has  had  a good  oiling,  an  occasional 
rubbing  with  tallow  and  lampblack  will  keep 
the  leather  tough  and  pliable,  and  prevent  it 
from  cracking. 

To  Make  Harness  Look  New. — To  give  the 
leather  the  characteristic  color  of  new,  add  to  1 
pint  of  oil  a large  tablespoonful  of  lampblack 
and  an  ounce  or  two  of  beeswax.  Leather  var- 
nishes, as  a rule,  are  not  to  be  recommended,  as 
most  of  them  are  hurtful  to  leather. 

Varnish  for  Harness.  — Take  98  per  cent, 
alcohol,  1 gal.;  white  fine  turpentine,  1J  lbs.; 
gum  shellac,  l|r  lbs. ; Venice  turpentine,  1 gill. 


Let  these  stand  in  a jug  in  the  sun  or  by  the 
stove  till  the  gums  are  dissolved,  then  add  sweet 
oil,  1 gill,  and  lampblack,  2 oz. ; rub  the  lamp- 
black first  with  a little  of  the  varnish.  Propor- 
tions may  be  reduced  for  a smaller  quantity. 
This  makes  a good  polish,  and  it  does  not 
crack  when  the  harness  is  twisted  or  knocked 
around. 

How  to  Oil  a Harness.  — One  way  is  to  rub 
with  a woolen  cloth,  saturated  with  oil,  every 
part  of  the  harness,  save  those  of  patent  leather ; 
another  way  is  to  put  2 or  3 quarts  of  neatsfoot 
oil  in  a long,  shallow  pan,  and  draw  each  piece 
of  leather  through  it  slowly,  bending  the  leather 
backward  and  forward,  and  rubbing  the  oil  in 
with  a cloth  or  sponge.  In  either  case  be  care- 
ful that  where  the  buckle  holes  are  a little  more 
is  applied;  the  belly-bands,  breechings  and  the 
straps  that  buckle  in  the  bits  also  need  an  extra 
allowance.  On  an  old  harness  that  is  very  dry, 
dress  with  castor  oil  before  washing;  this  will 
prevents  penetration  of  water,  which  resists  oil. 
After  oiling,  the  harness  should  not  be  exposed 
to  high  temperature  of  heat,  either  in  a room  or 
by  exposure  to  the  direct  rays  of  the  sun.  In 
summer  time  let  it  hang  in  the  barn ; in  winter, 
in  a moderately  warm  room,  until  the  oil 
has  well  penetrated.  Rub  off  with  a dry  woolen 
rag  any  oil  that  may  remain  on  the  surface 
after  drying. 

HATS*  SILK  — To  Renovate. 

Take  some  soap  and  boiling  water.  Rub  a 
brush  lightly  with  the  soap,  dip  it  into  the 
water  and  brush  the  hat  around  with  the  nap. 
If  the  latter  is  clotted,  brush  it  until  it  is 
smooth  and  the  soap  all  out;  then  take  the  back 
of  a knife  and  scrape  it  around.  This  will  clean 
it  nicely.  Then  beat  it  gently  with  a cane,  and 
let  it  dry.  Never  scrape  spots  with  your  fingers, 
as  that  tears  off  the  nap. 

HIDES  — To  Cure. 

A great  many  butchers  do  not  use  proper 
care  in  this  branch,  and  the  consequence  is  that 
the  hides  will  not  pass  city  inspection.  The 
proper  way  to  salt  hides  is  to  lay  them  flat, 
flesh  side  up,  and  form  a nearly  square  bed,  say 
12x15  feet,  folding  in  the  edges  so  as  to  make 
them  as  nearly  solid  as  possible.  Split  the  ear 
in  the  cords  that  run  up  the  ear  in  each  one,  so 
as  to  make  them  lie  out  flat.  Sprinkle  the  hide 
with  2 or  3 shovelfuls  of  coarse  salt,  as  the  size 
may  require — say,  for  a 60-  or  80-lb.  hide,  from 
10  to  15  lbs.  of  salt.  At  any  rate,  cover  the 
hide  well,  as  it  need  not  be  wasted.  Then  let 
them  lie  in  this  from  11  to  20  days,  after  which 
take  them  up,  shake  the  salt  out  and  use  it 
again. 


396 


USEFUL  RECIPES  AND  TRADE  SECRETS 


HONEY  — To  Keep. 

To  keep  honey  all  the  year  round  without 
candying,  it  is  only  necessary  to  place  the 
honey,  which  has  previously  been  nicely 
strained,  in  a pan  or  pail,  which  may  be  placed 
inside  of  another  one,  putting  2 or  3 bits  of 
wood  under  the  pail  containing  the  honey  to 
prevent  it  from  burning  upon  the  bottom ; then 
fill  the  outer  one  with  water  and  just  bring  to 
the  boiling  point,  skimming  off  the  wax  and  all 
foam  which  gathers  upon  the  top.  As  soon  as 
it  comes  to  the  boiling  point,  remove  from  the 
stove,  and,  after  a few  minutes,  skim  and  pour 
into  jars  to  cool.  Cover  tightly  and  place  in  a 
cool  cellar. 

HORNS  — To  Polish. 

First  boil  the  horn  to  remove  the  pith,  if  it 
has  been  freshly  taken  from  the  animal.  If  it 
is  an  old,  dry  horn,  the  pith  may  be  dried  out, 
and  boiling  is  not  necessary;  but  it  may  be 
laid  in  hot  water  for  a short  time  to  make  it 
soft.  Then  scrape  off  all  the  roughnesses  with  a 
coarse  file,  a knife,  or  a piece  of  glass.  When 
the  rough  spots  are  removed,  rub  around  the 
horn  with  coarse  sandpaper,  then  with  a finer 
kind.  After  this,  rub  the  horn  lengthwise  with 
a flannel  cloth  which  has  been  dipped  in 
powdered  pumice-stone  or  rotten  stone  and 
moistened  in  linseed  oil.  This  rubbing  should 
continue  until  all  the  sandpaper  marks  are  re- 
moved; then  give  a final  rubbing  with  a clean 
flannel  cloth,  and  lastly  with  a piece  of  tissue 
paper. 

HOUSE  PLANTS. 

Plants  that  have  blossomed  through  the  win- 
ter, and  which  you  intend  to  use  another  season 
in  the  house,  should  not  go  on  blossoming.  See 
that  they  get  at  their  summer’s  work  as  soon  as 
possible.  That  work  is  to  rest.  Encourage 
them  to  do  nothing  but  recuperate.  Do  not 
give  rich  soil  or  large  amounts  of  water,  for 
these  encourage  vigorous  growth.  The  plants 
should  remain  as  nearly  dormant  as  is  consist- 
ent with  health.  Cut  back  well;  prune  into 
something  like  symmetrical  form,  and  keep 
watch  of  them  as  growth  is  made.  Pinch  back 
whenever  it  seems  necessary  to  do  so  to  secure 
good  form. 

ICE— To  Preserve. 

Wrap  it  in  several  thicknesses  of  newspaper. 
See  also  Refrigerator. 

Ice  in  the  Sick-room. — A saucerful  of  shaved 
ice  may  be  preserved  for  24  hours  with  the  ther- 
mometer in  the  room  at  90°  F.,  if  the  following 
precautions  are  observed:  Put  the  saucer  con- 

taining the  ice  in  a soup  wlate  and  cover  it 
with  another.  Put  the  soup  plate  thus  ar- 
ranged on  a good,  heavy  pillow,  and  cover  it 


with  another  pillow,  pressing  the  pillows  so 
that  the  plates  are  completely  embedded  in 
them.  An  old  jack  plane  set  deep  is  a most 
excellent  thing  with  which  to  shave  ice.  It 
should  be  turned  bottom  upward,  and  the  ice 
shoved  backward  and  forward  over  the  cutter. 

ICE-HOUSE— Extemporaneous. 

An  ice-house  can  be  extemporized  without 
making  a tenon  or  sawing  a board.  Construct  a 
pen  near  the  pond  or  stream  where  the  ice  is  to 
be  gathered,  choosing,  if  possible,  a gravel  bank 
where  there  will  be  good  drainage.  The  pen 
may  be  made  of  rails  12  feet  long,  or  of  any 
desired  length.  The  larger  the  pen,  the  better 
the  ice  will  keep.  Lay  up  two  rails  upon  each 
of  the  four  sides.  Make  the  bottom  level,  and 
cover  it  a foot  or  more  with  straw,  sea-weed,  or 
any  convenient  refuse  vegetable  matter.  Saw- 
dust is  better  than  straw,  if  it  can  be  had. 
Spent  tari-bark  is  a good  material  for  this 
foundation.  Cut  the  cakes  of  ice  in  the  usual 
manner,  and  pack  them  closely,  filling  the  inter- 
stices with  pounded  ice,  and  if  the  weather  is 
freezing  pour  on  a little  water  to  make  it  solid. 
Pack  the  outside  with  a foot  of  straw,  sawdust, 
or  other  material,  and  put  up  the  fence  as  the 
pile  of  ice  rises.  The  pile  can  be  conveniently 
made  about  8 feet  high.  Cover  the  top  with 
at  least  18  inches  of  sawdust,  or  2 feet  of 
straw  trodden  down  closely.  Make  a roof  of 
boards  or  slabs  slanting  to  the  north,  suffi- 
ciently steep  to  shed  water,  and  fasten  with  a 
few  nails.  Such  a pile  of  ice  as  this  can  be 
secured  by  a couple  of  men  and  a team  in  a 
day. 

A Cheap  Ice-box , made  with  double  sides  and 
packed  with  sawdust,  will  be  wanted.  The  inner 
chamber  should  be  about  2 feet  long,  2 feet  deep, 
and  18  inches  wide.  This  will  hold  a single  cake 
of  ice  weighing  100  lbs.  or  more,  and  leave 
room  on  top  to  keep  milk,  fresh  meat,  fruit  and 
other  matters.  It  will  last  from  four  days  to  a 
week,  according  to  the  quantity  that  is  used  in 
drinking-water.  If  the  extemporaneous  ice- 
house is  not  disturbed  more  than  once  a week, 
it  will  probably  supply  the  family  through  the 
summer  with  abundance  of  ice. 

ICE- WATER— To  Preserve. 

Cover  the  entire  pitcher  with  a hat-shaped 
cover  of  two  thicknesses  of  paper,  with  a layer , 
of  cotton  batting  \ inch  thick  between  them. 

Ice-water  Without  Ice. — Here  is  a way  to  get 
ice-cold  water  in  places  where  there  is  no  ice. 
Wrap  a porous  jug  in  wet  flannel;  wrap  it  all 
round,  leaving  no  place  exposed  to  the  air; 
place  it,  filled  with  water,  in  an  open  window 
exposed  to  all  the  air  there  is.  Keep  the  flan- 
nel wet.  In  an  hour  the  contents  of  that  jug 
will  be  almost  as  cool  as  if  they  had  been  iced. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


397 


INKS. 

Good  Black  Writing  Ink. — Two  gallons  of 
strong  decoction  of  logwood,  strained,  1^  lbs. 
blue  galls  in  coarse  powder,  6 oz.  sulphate  of 
iron,  1 oz.  acetate  of  copper,  6 oz.  ground 
sugar,  8 oz.  gum  arabic.  Set  on  the  stove  until 
it  commences  to  boil,  then  strain  and  set  away 
until  it  becomes  settled,  and  you  will  have  a 
good  black  ink. 

A Quart  of  Ink  for  a Dime. — Buy  extract 
of  logwood,  which  may  be  had  at  3 cents  an 
ounce,  or  cheaper  by  the  quantity.  Buy  also, 
for  3 cents,  an  ounce  of  bi- chromate  of  potash. 
Do  not  make  a mistake  and  get  the  simple 
chromate  of  potash.  The  former  is  orange  red, 
and  the  latter  clear  yellow.  Now,  take  \ oz.  of 
extract  of  logwood  and  10  grains  of  bi-chromate 
of  potash  and  dissolve  them  in  a quart  of  hot 
rain-water.  When  cold,  pour  it  into  a glass 
bottle,  and  leave  it  uncorked  for  a week  or  two. 
Exposure  to  the  air  is  indispensable.  The  ink 
is  then  made,  and  has  cost  5 to  10  minutes’ 
labor,  and  about  3 cents,  besides  the  bottle.  The 
ink  is  at  first  an  intense  steel  blue,  but  becomes 
quite  black. 

Jet  Black  Ink. — To  make  jet  black  ink,  that 
is  shiny  and  glistening  when  applied,  dissolve 
1 pint  of  soft  water,  § oz.  of  potassium  bichro- 
mate, and  add  60  oz.  of  logwood  extract  dis- 
solved in  1 gallon  of  water;  then  dissolve  in  1 
gallon  of  water,  by  continued  boiling,  borax 
6 oz.,  shellac  1J  oz.  Mix  all  together  while 
warm  and  add  ammonia  3 oz. 

Violet  Ink. — Boil  16  oz.  of  logwood  in  3 
quarts  of  rain-water  to  3 pints,  add  3 oz.  of 
clean  gum  arabic  and  5 oz.  of  alum  (powdered). 
Shake  till  well  dissolved.  It  would  be  well  to 
strain  through  a wire  sieve. 

Copying  Ink. — Take  2 gallons  of  rain-water 
and  put  into  it  \ lb.  of  gum  arabic,  J lb.  clean 
copperas,  \ lb.  nutgalls  pulverized.  Mix  and 
shake  occasionally  for  10  days,  and  strain.  If 
needed  sooner,  let  it  steep  in  an  iron  kettle 
until  the  required  strength  is  obtained. 

Indelible  Ink. — An  indelible  ink  that  cannot 
be  erased,  even  with  acids,  can  be  obtained 
from  the  following  recipe : To  good  gall  ink 
add  a strong  solution  of  Prussian  blue  dissolved 
in  distilled  water.  This  will  form  a writing 
fluid  which  cannot  be  erased  without  destruction 
of  the  paper.  The  ink  will  write  a greenish 
blue,  but  afterwards  will  turn  black. 

Red  Copying  Ink. — Dissolve  50  parts  of 
extract  of  logwood  in  a mortar  in  750  parts  of 
distilled  water  without  the  aid  of  heat ; add  2 
parts  of  chromate  of  potassium,  and  set  aside. 
After  24  hours  add  a solution  of  3 parts  of 
oxalic  acid,  20  parts  of  oxalate  of  ammonium, 


and  40  parts  of  sulphate  of  aluminum  in  200 
parts  of  distilled  water,  and  again  set  aside  for 
24  hours.  Now  raise  it  once  to  boiling  in  a 
bright  copper  kettle,  add  50  parts  of  vinegar, 
and,  after  cooling,  fill  into  bottles  and  cork. 
After  a fortnight  decant.  This  ink  is  red  in 
thin  layers,  writes  red,  gives  excellent  copies  in 
brownish  color,  and  turns  blackish  brown  upon 
the  paper. 

Violet  Copying  Ink. — Dissolve  40  parts  of 
extracts  of  logwood,  5 of  oxalic  acid,  and  30 
parts  of  sulphate  of  aluminum,  without  heat,  in 
800  parts  of  distilled  water  and  10  parts  of 
glycerine;  let  stand  24  hours;  then  add  a solu- 
tion of  5 parts  of  bi-chromate  of  potassium  in 
100  parts  of  distilled  water,  and  again  set  aside 
for  24  hours.  Now  raise  the  mixture  once  to 
boiling  in  a bright  copper  boiler;  mix  with  it, 
while  hot,  50  parts  of  wood  vinegar,  and  when 
cold,  put  into  bottles.  After  a fortnight  decant 
it  from  the  sediment.  In  thin  layers  this  ink  is 
reddish  violet;  it  writes  dark  violet,  and  fur- 
nishes bluish  violet  copies. 

Marking  Ink.  — 1.  Nitrate  of  silver,  \ oz.; 
hot  distilled  water,  7 fl.  dr.;  dissolve,  and  add 
mucilage,  \ oz.,  previously  rubbed  with  sap 
green  or  syrup  of  buckthorn,  q.  s.  to  color. 
The  linen  must  be  first  moistened  with  “ liquid 
pounce,”  or  “ the  preparation,”  as  it  is  com- 
monly called,  and,  when  it  has  again  become 
dry,  written  on  with  a clean  quill  pen.  The 
ink  will  bear  dilution  if  the  writing  is  not  re- 
quired very  black. 

The  Pounce  or  Preparation:  A solution  of 
carbonate  of  soda,  1 ^ oz. ; in  water,  1 pint, 
slightly  colored  with  a little  sap  green  or  syrup 
of  buckthorn,  to  enable  the  spots  wetted  with  it 
to  be  afterwards  known. 

2.  (Without  Preparation):  Take  of  nitrate 
of  silver,  \ oz. ; water,  \ oz. ; dissolve,  add  as 
much  of  the  strongest  liquor  of  ammonia  as  will 
dissolve  the  precipitate  formed  on  its  first  addi- 
tion, then  further  add  mucilage  1|  dr.,  and  a little 
sap  green,  syrup  of  buckthorn,  or  finely-pow- 
dered indigo,  to  color.  Writing  executed  with 
this  ink  turns  black  on  being  passed  over  a hot 
iron,  or  held  near  the  fire. 

3.  Terchloride  or  gold,  1J  dr.;  water,  7 fl. 
dr. ; mucilage,  2 dr. ; sap  green,  q.  s.  to  color. 
To  be  written  with  on  a ground  prepared  with 
a weak  solution  of  protochloride  of  tin,  and 
dried.  Dark  purple. 

4.  Nitrate  of  silver,  1 oz. ; tartaric  acid  ( pure), 
3 dr. ; are  triturated  together  in  a mortar  in  a 
dry  state ; a little  water  is  then  added,  by  which 
crystals  of  tartrate  of  silver  are  formed,  and  the 
nitric  acid  set  free ; the  latter  is  then  saturated 
with  liquor  of  ammonia,  sufficient  being  added 
to  dissolve  all  the  newly-formed  tartrate  of  sil- 


398 


USEFUL  RECIPES  AND  TRADE  SECRETS 


ver,  avoiding  unnecessary  excess;  lastly,  a little 
gum  and  coloring -matter  is  added. 

5.  To  the  last  is  added  an  ammoniacal  solu- 
tion of  a salt  of  gold.  For  this  purpose  may 
be  used  the  “ purple  of  Cassius,”  the  hyposul- 
phate,  the  ammonio-iodide,  the  ammonio-peri- 
odide  of  gold,  but  any  other  compound  of  gold 
which  is  soluble  in  ammonia  will  do  as  well. 
This  ink  is  unacted  on  by  nearly  all  those  re- 
agents which  remove  writing  executed  with  so- 
lutions of  salts  of  silver  alone,  as  cyanide  of 
potassium,  the  chlorides  of  lime  and  soda,  etc. 

The  last  two  are  used  in  the  same  manner  as 
No.  2. 

6.  From  sulphate  of  iron,  1 dr. ; vermilion,  4 
dr. ; boiled  linseed  oil,  1 oz. ; triturated  together 
until  perfectly  smooth.  Used  with  type. 

7.  A strong  solution  of  chloride  of  platinum 
with  a little  potassa,  and  sugar  and  gum,  to 
thicken. 

8.  Sulphate  of  manganese,  2 parts;  all  in  the 
fine  powder,  and  triturated  to  a paste  with  a 
little  water.  Used  with  type  and  stencil-plates, 
the  part,  when  dry,  being  well  rinsed  with  wa- 
ter. Brown. 

9.  (Aniline  Black.)  This  ink  is  prepared  by 
means  of  two  solutions,  one  of  copper,  the  other 
of  aniline,  prepared  as  follows:  (1)  Copper 
solution,  8.52  grams  of  crystallized  chloride 
of  copper,  10.65  grams  of  chlorate  of  soda,  and 
5.35  grams  of  chloride  of  ammonia  are  dissolved 
in  60  grams  of  water.  (2)  Aniline  solution: 
20  grams  of  hydrochlorate  of  aniline  are  dis- 
solved in  30  grams  of  distilled  water,  and  to 
this  are  added  20  grams  of  solution  of  gum 
arabic  (1  part  of  gum  to  2 of  water),  and  10 
grams  of  glycerine.  By  mixing  in  the  cold  4 
parts  of  the  aniline  solution  with  1 part  of  the 
copper  solution  a greenish  liquid  is  obtained, 
which  can  be  employed  directly  for  the  marking; 
but  as  this  liquid  can  only  be  preserved  for  a 
few  days  without  decomposition,  it  is  advisable 
to  keep  the  solution  separately  until  the  ink  is 
required  for  use. 

The  ink  may  be  used  either  with  a pen  or  a 
stencil-plate  and  brush ; if  it  does  not  flow  freely 
from  the  pen  it  may  be  diluted  with  a little  wa- 
ter without  fear  of  weakening  the  intensity  of 
the  color.  At  first  the  writing  appears  of  a 
pale  green  color,  but  after  exposure  to  the  air  it 
becomes  black,  or  it  may  be  changed  to  a black 
color  immediately,  by  passing  a hot  iron  over  the 
back  of  the  fabric,  or  heating  it  over  the  flames 
of  a spirit  lamp.  As,  however,  a dry  heat  is 
apt  to  make  brittle  the  fiber  saturated  with  the 
ink,  it  is  preferable  to  hold  the  marked  fabric 
over  a vessel  containing  water  in  full  ebullition; 
the  heat  of  the  vapor  is  sufficient  to  determine 
almost  immediately  the  reaction  by  which  aniline 
black  is  formed.  After  the  steaming,  the  writ- 


ing should  be  washed  in  hot  soapsuds,  which 
gives  the  ink  a fine  blue  shade.  The  ink  is  not 
acted  upon  by  acids  or  alkalies,  and  if  care  be 
taken  that  the  fibers  are  well  saturated  with  it, 
there  is  no  danger  of  its  being  removed  by 
washing. 

The  products  of  the  first  two  of  the  above 
formulae  constitute  the  marking  inks  usually 
sold  as  indelible  inks,  “ which  no  art  can  extract 
without  injuring  the  fabric.”  They  are  not  in- 
delible, however.  On  the  contrary,  they  may 
be  discharged  with  almost  as  much  facility  as 
common  iron-moulds.  This  may  be  easily  and 
cheaply  effected  by  means  of  ammonia,  cyanide 
of  potassium,  the  chlorides  of  lime  and  soda, 
and  some  of  the  hyposulphites,  without  in  the 
least  injuring  the  texture  of  the  fabric  to  which 
they  may  be  applied.  The  only  precaution  re- 
quired is  that  of  rinsing  the  part  in  clean  water 
immediately  after  the  operation.  The  “ mark- 
ing ink  without  preparation”  is  more  easily  ex- 
tracted than  that  “with  preparation.”  The 
former  has  also  the  disadvantage  of  not  keeping 
so  well  as  the  latter,  and  of  depositing  a portion 
of  fulminating  silver,  under  some  circum- 
stances, which  renders  its  use  dangerous.  The 
thinner  inks,  when  intended  to  be  used  with 
type  or  plates,  are  thickened  by  adding  a little 
more  gum,  or  some  sugar. 

Packer's  Inks.  (Used  by  packers  for  mark- 
ing bales,  boxes,  etc.)  — 1.  Pitch,  3 lbs.;  melt 
over  the  fire,  and  add  of  lampblack,  \ lb. ; mix 
well. 

2.  Take  lampblack  and  mix  thoroughly  with 
sufficient  turpentine  to  make  it  thin  enough  to 
flow  from  the  brush.  Powdered  ultramarine 
blue  makes  a fine  blue  marking  ink. 

Purple  Ink. — A strong  decoction  of  logwood, 
to  which  a little  alum  or  chloride  of  tin  has  been 
added. 

Red  Ink. — 1.  Brazilwood  (ground),  4 oz.; 
white  wine  vinegar  (hot),  l\  pint.  Digest  in 
glass  or  a well  tinned,  copper  or  enamel  sauce- 
pan until  the  next  day,  then  gently  simmer  for 
J hour,  adding,  towards  the  end,  gum  arabic 
and  alum,  of  each  J oz. 

2.  Ground  Brazil  wood,  10  oz. ; white  vine- 
gar, 10  pints;  macerate  for  4 or  5 days,  then 
boil  as  before  to  one-half,  and  add  of  roach 
alum,  4J  oz.;  gum,  5 oz.,  and  when  dissolved, 
bottle  for  use. 

3.  Cochineal  (in  powder),  1 oz.;  hot  water, 
J pint;  digest,  and  when  quite  cold  add  of 
spirit  of  hartshorn,  \ pint  (or  liquor  of  ammonia, 
1 oz.,  diluted  with  3 or  4 oz.  water);  macerate 
for  a few  days  longer,  and  then  decant  the  clear. 
Very  fine. 

Sympathetic  Ink. — Fluids  which,  when  used 
for  writing,  remain  invisible  until  the  paper  is 


USEFUL  RECIPES  AND  TRADE  SECRETS 


399 


heated,  or  acted  on  by  some  other  chemical 
agent.  Sympathetic  inks  have  been  frequently 
employed  as  the  instruments  of  secret  corre- 
spondence, and  have  often  escaped  detection; 
but  by  heating  the  paper  before  the  fire  until  it 
begins  to  grow  discolored  by  the  heat,  the 
whole  of  them  may  be  rendered  visible.  The 
following  are  the  most  common  and  amusing 
sympathetic  inks : 

1.  Sulphate  of  copper  and  sal  ammoniac, 
equal  parts,  dissolved  in  water.  Writes  color- 
less, but  turns  yellow  when  heated. 

2.  Onion  juice;  like  the  last. 

3.  A weak  infusion  of  galls.  Turns  black 
when  moistened  with  weak  copperas  water. 

4.  Solution  of  chloride  or  nitromuriate  of  co- 
balt. Turns  green  when  heated,  and  disappears 
again  on  cooling.  If  the  salt  is  pure,  the  marks 
turn  blue. 

5.  Solution  of  acetate  of  cobalt,  to  which  a 
little  niter  has  been  added.  Becomes  rose- 
colored  when  heated,  and  disappears  on  cooling. 

6.  A weak  solution  of  mixed  chlorides  of  co- 
balt and  nickel.  Turns  green. 

Yellow  Ink. — From  gamboge  (in  coarse 
powder),  1 oz.;  hot  water,  5 oz.  Dissolve,  and, 
when  cold,  add  of  spirits,  \ oz. 

Ink  /or  Zinc  Labels. — Dissolve  100  grains 
of  tetrachloride  of  platinum  in  a pint  of  water. 
A little  mucilage  and  lampblack  may  be  added. 

Ink  Powders . — 1.  Aleppo  galls,  4 oz. ; sulph- 
ate of  iron,  11  oz. ; gum  arabic,  1 oz. ; lump 
sugar,  \ oz.  (all  quite  dry  and  in  powder) ; mix 
and  divide  into  three  packets.  A pint  of  boil- 
ing water  poured  over  one  of  them  produces,  in 
a few  hours,  a pint  of  excellent  ink. 

2.  Aleppo  galls,  3 lbs. ; copperas,  1 lb. ; gum 
arabic,  J lb.;  white  sugar,  \ lb.;  all  in  powder; 
mix,  and  divide  into  two-ounce  packets,  to  be 
used  as  the  last. 

Lithographic  Ink. — 1.  Mastic  (in  tears),  8 
oz.;  shellac,  12  oz. ; Venice  turpentine,  1 oz. ; 
melt  together ; add,  of  wax,  1 lb. ; tallow,  6 oz. ; 
when  dissolved,  further  add  of  hard  tallow  soap 
(in  shavings),  6 oz. ; and  when  the  whole  is 
perfectly  combined  add  of  lampblack  4 oz. ; 
lastly,  mix  well,  cool  a little,  and  then  pour  it 
into  moulds,  or  upon  a slab,  and  when  cold  cut 
it  into  square  pieces. 

2.  (Autographic.) — Take  of  white  wax,  8 
oz.,  and  white  soap,  2 to  3 oz.;  melt,  and  when 
well  combined,  add  of  lampblack,  1 oz.;  mix 
well,  heat  it  strongly,  and  then  add  of  shellac, 
2 oz. ; again  heat  it  strongly,  stir  well  together, 
cool  a little,  and  pour  it  out  as  before.  With 
this  ink  lines  may  be  drawn  of  the  finest  to  the 
fullest  class,  without  danger  of  its  spreading, 
and  the  copy  may  be  kept  for  years  before 
being  transferred. 


The  above  inks  are  rjibbeu  down  with  a little 
water  in  a small  cup  or  saucer  for  use  in  the 
same  way  as  common  water  color  cakes  or 
India  ink.  In  winter  the  operation  should  be 
performed  near  the  fire,  or  the  saucer  should  be 
placed  over  a basin  containing  a little  tepid 
water.  Either  a steel  pen  or  a camel’s  hair 
pencil  may  be  employed  with  the  ink. 

INSECTS. 

How  to  Destroy  Insects. — The  Bureau  of 
Entomology,  Washington,  sends  out  the  follow- 
ing, for  use  as  insecticides  on  or  about  plants, 
etc. : London  Purple — To  20  lbs.  of  flour  from 
\ to  J lb.  is  added  and  well  mixed.  This  is 
applied  with  a sifter  or  blower.  With  40  gal- 
lons of  water  \ to  \ lb.  is  mixed  for  spraying. 
Paris  Green  — With  20  lbs.  of  flour  from  \ to 

1 lb.  is  mixed  and  applied  by  sifting  or  by  a 
blower.  The  same  amount  of  the  insecticide  to 
40  gallons  of  water  is  used  as  a spray. 
Bisulphate  of  Carbon — For  use  in  the  ground 
a quantity  is  poured  or  injected  among  the 
roots  that  are  being  infected.  Against  insects 
damaging  stored  grain  of  museum  material  a 
small  quantity  is  used  in  an  air-tight  vessel. 
Carbolic  Acid  — A solution  of  1 part  in  100  of 
water  is  used  against  parasites  on  domestic 
animals  and  their  barns  and  sheds;  also  on  the 
surface  of  plants  and  among  the  roots  in  the 
ground.  Helebore  — The  powder  is  sifted  on 
alone  or  mixed  1 part  to  20  of  flour.  With  1 
gallon  of  water  \ lb.  is  mixed  for  spraying. 
Kerosene-Milk  Emulsion — To  1 part  milk  add 

2 parts  kerosene  and  churn  by  force-pump  or 
other  agitator.  The  butter-like  emulsion  is 
diluted  ad  libitum  with  water.  An  easier 
method  is  simply  to  mix  1 part  kerosene  with 
8 of  milk.  Soap  Emulsion  — In  1 gallon  hot 
water  \ lb.  whale  oil  soap  is  dissolved.  This, 
instead  of  milk,  is  mixed  to  an  emulsion  with 
kerosene  in  the  same  manner  and  proportion  as 
above.  Pyrethrum,  Persian  Insect  Powder  — 
Is  blown  or  sifted  on  dry,  also  applied  in  water 
1 gallon  to  a tablespoonful  of  the  powder,  well 
stirred  and  then  sprayed.  Tobacco  Decoction 
— This  is  made  as  strong  as  possible  as  a wash 
or  spray  to  kill  insect  pests  on  animals  and 
plants. 

How  to  Get  Rid  of  Household  Pests. — In  a 
lecture  before  the  Lowell  Institute  recently, 
Professor  Riley  discussed  the  ever  timely  sub- 
ject of  household  pests.  For  certain  of  the 
commoner  pests,  such  as  the  bed-bug,  the 
carpet-beetle  and  the  clothes-moth,  benzine, 
applied  in  a fine  spray  by  means  of  a hand 
atomizer,  was  stated  to  be  the  best  remedy,  as 
in  most  cases  it  destroys  the  insect  in  all  stages, 
including  the  egg.  In  using  benzine,  however, 
care  must  be  taken  that  no  fire  or  artificial  light 


400 


USEFUL  RECIPES  AND  TRADE  SECRETS 


is  in  the  room  at  the  same  time,  the  vapor  of 
benzine  being  highly  explosive.  For  cock- 
roaches, bristle-tails,  or  fish-moths,  and  fleas,  the 
lecturer  recommended  a liberal  use  of  pyre- 
thrum  powder,  in  the  form  of  either  Persian  or 
Dalmatian  powder  or  Buhach.  Fleas,  he  said, 
are  generally  introduced  into  houses  by  dogs  or 
cats,  and  the  presence  of  bed-bugs  is  not  always 
a sign  of  uncleanliness,  as  they  have  been  found 
under  the  bark  of  trees  in  the  woods,  and  in 
country  houses  may  sometimes  be  traced  to 
this  source.  Keeping  premises  clean  and  dry 
was  said  to  be  in  general  a good  preventive  of 
insect  pests.  The  common  house-fly,  with  its 
complicated  mouth  and  its  stereoscopic  eyes 
with  4,000  facets,  was  next  discussed,  and  the 
lecturer  then  passed  on  to  an  interesting  account 
of  the  mosquito.  The  eggs  of  this  insect  are 
laid  in  the  water,  and  the  larva,  when  hatched, 
passes  through  several  molts  in  the  same  ele- 
ment, the  perfect  mosquito  finally  breaking  ort 
from  the  pupal  skin  and  flying  away  on  her 
bloodthirsty  mission.  The  female  mosquito  is 
the  form  which  stings,  the  male  seldom  leaving 
the  swamp  where  he  dwells,  and  contenting 
himself  with  vegetable  juices.  In  dealing  with 
the  mosquito  as  a household  pest,  good  pyre- 
thrum  powder  is  probably  the  best  preventive 
of  its  annoyances.  Moistened  and  made  into 
little  cones,  allowed  to  dry,  and  then  burned  in 
a closed  chamber,  this  powder  will  either 
stupefy  or  kill,  and  is  one  of  the  best  means  of 
freeing  chambers  from  mosquitoes. 

Insect  Exterminator. — Quassia  chips,  3 J oz. : 
stavesacre  seed,  5 drams.  Boil  in  7 pints  of 
water  until  reduced  to  5 ; when  cool,  strain  it 
and  use  with  a watering-pot. 

IRON. 

To  Test  Quality  of  Iron. — A soft,  tough  iron 
is  indicated  by  the  fracture  giving  long,  silky 
fibers  of  a grayish  hue,  the  fibers  cohering  and 
twisting  together  before  breaking.  Badly  re- 
fined iron  is  indicated  by  short,  blackish  fiber. 
Good  iron  is  indicated  by  a medium,  even  grain 
mixed  with  fibers.  Brittle  iron  is  indicated  by 
coarse  grain  with  brilliant  crystallized  fracture, 
brown  or  yellow  spots.  It  works  easily  when 
heated,  and  welds  easily.  Hot  shot  iron  is 
indicated  by  cracks  on  the  edge  of  bars.  Good 
iron  heats  easily,  throws  few  sparks,  and  is  soft 
when  hammered. 

Polished  Iron  Work  may  be  preserved  from 
rust  by  an  inexpensive  mixture,  consisting  of 
copal  varnish  intimately  mixed  with  as  much 
olive  oil  as  will  give  it  a degree  of  greasiness, 
adding  thereto  nearly  as  much  spirit  of  turpen- 
tine as  of  varnish. 

Cast  Iron  Work  is  best  preserved  by  the 
common  method  of  rubbing  with  black  lead. 


If  rust  has  made  its  appearance  on  grates 
or  fire-irons,  apply  a mixture  of  two  parts  of 
tripoli  to  one  of  sulphur,  intimately  mingled  on 
a marble  slab,  and  laid  on  with  a piece  of  soft 
leather.  Or  emery  and  oil  may  be  applied  with 
excellent  effect ; not  laid  on  in  the  usual  slov- 
enly way,  but  with  a spongy  piece  of  fig  wood 
fully  saturated  with  the  mixture.  This  will  not 
only  clean  but  impart  a polish  to  the  metal  as 
well. 

IRONING. 

There  are  a great  many  housekeepers  to  whom 
a few  hints  about  starching  and  ironing  cuffs, 
collars  and  shirt-bosoms  would  be  acceptable. 
Many  have  tried  to  give  their  linen  a laundry 
finish,  and  have  given  up  in  despair.  If  such 
will  follow  these  directions  they  will  be  de- 
lighted, not  only  with  the  beautiful  gloss  on 
the  linen,  but  also  with  its  stiffness  and  elasticity : 

Always  dry  the  linen  before  starching. 

To  make  the  starch,  wet  2 tablespoons  of 
starch,  smooth  in  a little  cold  water,  pour  on  a 
quart  of  boiling  water,  stirring  rapidly  till  it 
boils.  Add  a piece  of  “enamel”  the  size  of  a 
hazelnut.  To  make  the  “enamel,”  melt  to- 
gether with  gentle  heat  1 oz.  white  wax  and 
2 oz.  spermaceti. 

Let  the  starch  boil  ten  minutes.  While  hot 
put  in  collars,  cuffs,  etc.,  work  them  thoroughly 
through  the  starch,  and  wring.  To  J-  cup  of 
the  boiled  starch  add  a teaspoon  of  starch  wet ; 
smooth  in  2 tablespoons  of  cold  water.  Take 
each  piece  of  linen  that  has  been  through  the 
hot  starch,  spread  on  a clean  table  or  sheet,  and 
with  the  fingers  rub  this  mixture  of  boiled  and 
raw  starch  on  and  into  each  piece,  stretching 
and  smoothing,  running  the  fingers  under  plaits 
in  shirt-bosoms,  and  smoothing  out  all  wrinkles ; 
dry,  wring  a towel  not  too  dry  out  of  cold  water, 
lay  each  piece  on  this  separately,  and  roll  tight. 

In  half  an  hour  they  are  ready  to  iron.  After 
ironing  them  smooth  with  an  ordinary  iron,  lay 
them  on  a hardwood  board  and  rub  with  a pol- 
ishing iron — the  one  with  a round  end  of  “ Mrs. 
Pott’s  irons  ” can  be  used.  A great  deal  depends 
on  the  dexterity  with  which  you  use  the  “heel” 
of  this  iron.  A little  practicing,  however,  will 
secure  surprising  results.  Perhaps  it  would  be 
well  to  add  one  hint  more : everything  should 
be  perfectly  clean. 

Ironing  Cuffs.  — Cuffs  ironed  at  home  often 
wrinkle  and  blister.  To  avoid  this,  do  not  iron 
the  cuffs  until  perfectly  dry,  and  then,  taking 
the  broad  end  of  a flat-iron,  press  very  hard  on 
the  edge,  placing  it  first  at  one  end  of  the  cuff 
and  slowly  going  over  the  length  of  it.  The 
cuff  will  roll  as  the  iron  leaves  it. 

To  Make  Flat-Irons  Smooth. — Beeswax  and 
salt  will  make  flat-irons  as  clean  and  smooth  as 


USEFUL  RECIPES  AND  TRADE  SECRETS 


401 


g^ass.  Tie  a lump  of  wax  in  a rag,  and  keep  it 
for  that  purpose.  When  the  irons  are  hot,  rub 
them  with  the  wax-rag,  then  scour  with  paper 
or  rag  sprinkled  with  salt. 

To  Give  a Fine  Polish  to  Starch. — Dissolve 
a teaspoonful  of  alum  in  a pint  of  starch.  This 
holds  the  colors  and  luster. 

IYORY. 

The  osseous  portion  of  the  tusks  and  teeth  of 
the  male  elephant,  the  hippopotamus,  wild 
boar,  etc.  That  of  the  narwhal  or  seahorse  is 
the  mosf  esteemed,  on  account  of  its  superior 
hardness,  toughness,  translucency  and  white- 
ness. The  dust  or  shavings  ( ivory  dust , ivory 
shavings')  of  the  turner  form  a beautiful  size 
or  jelly  when  boiled  in  water.  Vegetable  ivory 
is  the  hard  albumen  of  the  seed  of  the  Phytele- 
phas  macrocarpa , one  of  the  palm  family. 

Ivory  may  be  dyed  or  stained  by  any  of  the 
ordinary  methods  employed  for  woolen,  after 
being  freed  from  dirt  and  grease;  but  more 
quickly  as  follows : 

1.  Black:  The  ivory,  well  washed  in  an 
alkaline  lye,  is  steeped  in  a weak,  neutral  solu- 
tion of  nitrate  of  silver,  and  then  exposed  to 
the  light,  or  dried  and  dipped  into  a weak  solu- 
tion of  sulphide  of  ammonium. 

2.  Blue:  Steep  in  a weak  solution  of  sul- 
phate of  indigo  which  has  been  nearly  neutral- 
ized with  salt  of  tartar,  or  in  a solution  of  sol- 
uble Prussian  blue.  A still  better  plan  is  to 
steep  it  in  the  dyer’s  green  indigo-vat. 

3.  Brown : As  for  black,  but  using  a weaker 
solution  of  silver. 

4.  Green:  Dissolve  verdigris  in  vinegar, 
and  steep  the  pieces  therein  for  a short  time, 
observing  to  use  a glass  or  stoneware  vessel ; or, 
in  a solution  of  verdigris,  2 parts,  and  sal 
ammoniac,  1 part,  in  soft  water. 

5.  Purple:  Steep  in  a weak  neutral  solu- 
tion of  terchloride  of  gold,  and  then  expose  to 
the  light. 

6.  Red:  Make  an  infusion  of  cochineal  in 
liquor  of  ammonia,  then  immerse  the  pieces 
therein,  having  previously  soaked  them  for  a 
few  minutes  in  water  very  slightly  acidulated 
with  aquafortis. 

7.  Yellow : Steep  the  pieces  for  some  hours 
in  a solution  of  sugar  of  lead,  then  take  them 
out,  and  when  dry,  immerse  them  in  a solution 
of  chromate  of  potassa. 

Ivory  is  etched  or  engraved  by  covering  it 
with  an  etching  ground  or  wax,  and  employing 
oil  of  vitriol  as  the  etching  fluid. 

Ivory  is  rendered  flexible  by  immersion  in  a 
solution  of  pure  phosphoric  acid  (sp.  gr.  1.13), 
until  it  loses,  or  partially  loses,  its  opacity, 
when  it  is  washed  in  clean  cold  soft  water,  and 
dried.  In  this  state  it  is  as  flexible  as  leather, 


but  gradually  hardens  by  exposure  to  air. 
Immersion  in  hot  water,  however,  restores  its 
softness  and  pliancy.  According  to  Dr.  Ure, 
the  necks  of  some  descriptions  of  infants’  feed- 
ing bottles  are  thus  made. 

Ivory  is  whitened  or  bleached  by  rubbing  it 
with  finely  powdered  pumice-stone  and  water, 
and  exposing  it  to  the  sun  whilst  still  moist, 
under  a glass  shade,  to  prevent  desiccation  and 
the  occurrence  of  fissures;  observing  to  repeat 
the  process  until  a proper  effect  is  produced. 

For  the  preparation  of  ivory  intended  for 
miniature  painting  Spon  says:  “The  bleach- 

ing of  ivory  may  be  more  expeditiously  per- 
formed by  placing  the  ivory  before  a good  fire, 
which  will  dispel  the  wavy  lines,  if  they  are 
not  very  strongly  marked,  that  frequently 
destroy  the  uniformity  of  surface.” 

Ivory  may  be  gilded  by  immersing  it  in  a 
fresh  solution  of  proto-sulphate  of  iron,  and 
afterward  in  a solution  of  chloride  of  gold. 

Ivory  is  wrought,  turned  and  fashioned  in  a 
similar  manner  and  with  similar  tools  to  those 
used  for  bone  and  soft  brass. 

Bone  for  ornamental  purposes  is  treated  in  a 
similar  way  to  ivory,  but  less  carefully,  owing 
to  its  inferior  value.  The  bones  of  living 
animals  may  be  dyed  by  mixing  madder  with 
their  food.  The  bones  of  young  pigeons  may 
thus  be  tinged  of  a rose  color  in  24  hours,  and 
of  a deep  scarlet  in  3 or  4 days ; but  the  bones 
of  adult  animals  take  fully  a fortnight  to 
acquire  a rose  color.  The  bones  nearest  the 
heart  become  tinged  the  soonest.  In  the  same 
way  logwood  and  extract  of  logwood  will  tinge 
the  bones  of  young  pigeons  purple. 

IYORY— Artificial. 

1.  Let  a paste  be  made  of  isinglass,  egg-shell 
in  very  fine  powder,  and  brandy.  Give  it  the 
desired  color,  and  pour  it  while  warm  into  oiled 
moulds.  Leave  the  paste  in  the  moulds  until 
it  becomes  hard. 

2.  Two  parts  of  caoutchouc  are  dissolved  in 
36  parts  of  chloroform,  and  the  solution  is 
saturated  with  pure  gaseous  ammonia.  The 
chloroform  is  then  distilled  off  at  a temperature 
of  85  degrees  C.  The  residue  is  mixed  with 
phosphate  of  lime  or  carbonate  of  zinc,  pressed 
into  moulds  and  dried.  When  phosphate  of 
lime  is  used  the  product  possesses  to  a consider- 
able degree  the  nature  of  the  composition  of 
ivory. 

JAPANNING. 

The  art  of  covering  paper,  wood  or  metal 
with  a coating  of  hard,  brilliant  and  durable 
varnish.  The  varnishes  or  lacquers  employed 
for  this  purpose  in  Japan,  China  and  the  Indian 
Archipelago  are  resinous  juices  derived  from 
various  trees  belonging  to  the  natural  order 


402 


USEFUL  RECIPES  AND  TRADE  SECRETS 


Anacardiacece,  and  species  of  Rus  (sumach). 
For  use,  they  are  purified  by  a defecation  and 
straining,  and  are  afterward  mixed  with  a little 
oil,  and  with  coloring  matter,  as  required.  In 
this  country  varnishes  of  amber  asphaltum,  or 
copal,  or  mixtures  of  them,  pass  under  the 
names  of  ‘Japan’  and  ‘Japan  Varnishes.’ 

Process : The  surface  is  colored  or  painted 

with  devices,  etc.,  as  desired,  next  covered  with 
a highly  transparent  varnish  (amber  or  copal), 
then  dried  at  a high  temperature  (135°  to  165° 
Fahr.)  and  lastly  polished.  Wood  and  paper 
are  first  sized,  polished  and  varnished.  For 
plain  surfaces,  asphaltum  varnish,  or  Japan  is 
used. 

JARS. 

To  Clean  Preserve  Jars. — Sweetmeat  jars  or 
bottles  may  be  cleaned  without  scraping  them, 
by  pouring  in  the  jars  hot  water  and  a tea- 
spoonful or  two  of  pearlash.  The  contents 
which  remain  sticking  to  the  sides  and  bottom 
of  the  jar  will  be  disengaged  by  the  pearlash 
and  float  loose  in  the  water. 

Sweetening  Stone  Jars.  — A housekeeper 
writes:  “ Having  some  stone  jars  in  which  lard 
had  been  packed  until  they  became  unfit  for 
use,  I made  them  perfectly  sweet  by  packing 
them  full  of  fresh  earth  and  letting  it  remain 
two  or  three  weeks.  This  is  an  experiment 
with  me,  and  I suspect  it  would  be  equally 
effective  in  any  case  of  foul  earthen  or  stone 
ware.” 

To  Clean  Jars  and  Buckets. — A convenient 
method  of  cleansing  a jar,  bucket,  tub  or 
barrel  is  to  place  a small  quantity  of  lime  on 
the  bottom,  and  then  slaking  it  with  hot  water 
in  which  as  much  salt  has  been  dissolved  as  it 
will  take  up.  It  will  purify  it  like  a charm. 
Cover  vessel  to  keep  steam  in. 

JEWELRY. 

The  gold  in  articles  of  jewelry,  whether  solid 
or  plated,  which  are  not  intended  to  be  exposed 
to  very  rough  usage,  is  generally  ‘colored,’  as 
it  is  called  in  the  trade.  This  is  done  as  fol- 
lows: 

1.  (Red  Gold  Color.)  The  article,  after 
being  coated  with  amalgam,  is  gently  heated, 
and,  whilst  hot,  is  covered  with  gilder’s  wax;  it 
is  then  flamed  over  a wood  fire,  and  strongly 
heated,  during  which  time  it  is  kept  in  a state 
of  continual  motion,  to  equalize  the  action  of 
the  fire  on  the  surface.  When  all  the  composi- 
tion has  burned  away,  the  piece  is  plunged  into 
water,  cleansed  with  the  ‘ scratch-brush  ’ and 
vinegar,  and  then  washed  and  burnished.  To 
briDg  up  the  beauty  of  the  color,  the  piece  is 
sometimes  washed  with  a strong  solution  of 
verdigris  in  vinegar,  next  gently  heated, 


plunged  whilst  hot  into  water,  and  then  washed, 
first  in  vinegar,  or  water  soured  with  nitric 
acid,  and  then  in  pure  water;  it  is,  lastly, 
burnished,  and  again  washed  and  dried. 

2.  (Ormolu  Color.)  This  is  given  by 
covering  the  parts  with  a mixture  of  powdered 
hematite,  alum,  common  salt  and  vinegar,  and 
applying  heat  until  the  coating  blackens,  when 
the  piece  is  plunged  into  cold  water,  rubbed 
with  a brush  dipped  in  vinegar,  or  in  water 
strongly  soured  with  nitric  acid,  again  washed 
in  pure  water,  and  dried.  During  this  process, 
the  parts  not  to  be  dried  in  ‘ormolu  color’ 
should  be  carefully  protected. 

KALEIDOSCOPE. 

This  pleasing  philosophical  toy,  invented  by 
Sir  David  Brewster,  is  made  as  follows:  Two 

slips  of  silvered  glass,  from  6 to  10  inches  long, 
and  from  one  to  one  and  one-half  inches  wide, 
and  rather  narrower  at  one  end  than  the  other, 
are  joined  together  lengthwise,  by  one  of  their 
edges,  by  means  of  a piece  of  silk  or  cloth 
glued  on  their  backs;  they  are  then  placed  in  a 
tube  of  tin  or  pasteboard,  blackened  inside,  and 
a little  longer  than  is  necessary  to  contain 
them,  and  are  fixed  by  means  of  small  pieces  of 
cork,  with  their  faces  at  an  angle  to  each  other 
that  is  an  even  aliquot  part  of  4 right  angles 
(as  the  one-sixth,  one-eighth,  one-tenth,  etc.) 
The  other  end  of  the  tube  is  then  closed  with 
an  opaque  screen  or  cover,  through  which  a 
small  eyehole  is  made  in  the  center;  and  the 
other  end  is  fitted,  first  with  a plate  of  common 
glass,  and  at  the  distance  of  about  one-eighth  of 
an  inch,  with  a plain  piece  of  slightly  ground 
glass,  parallel  to  the  former;  in  the  intermediate 
place  or  cell  are  placed  the  objects  to  form  the 
images.  These  consist  of  colored  pieces  of 
glass,  glass  beads,  or  any  other  colored  dia- 
phanous bodies,  sufficiently  small  to  move 
freely  in  the  cel!,  and  to  assume  new  positions 
when  the  tube  is  shaken  or  turned  round.  A 
tube  so  prepared  presents  an  infinite  number  of 
changing  and  symmetrical  pictures,  no  one  of 
which  can  be  exactly  reproduced.  This  toy  is 
easily  constructed,  is  very  inexpensive,  and  at 
the  same  time  capable  of  affording  an  almost 
inexhaustible  fund  of  amusement  to  the  young. 
Any  common  tube  of  tin  or  pasteboard  may  be 
used,  and  strips  of  glass  smoked  on  one  side 
will  answer  for  mirrors. 

KEROSENE. 

Uses  of  Kerosene. — Wash-day  is  robbed  of 
half  its  terror  by  the  use  of  kerosene.  A table- 
spoonful, put  into  the  boiler  with  the  week’s 
washing,  results  in  the  clothes  coming  out 
snow-white;  nor  is  it  the  least  bit  harmful  to  the 
finest  white  clothes.  On  the  contrary  it  cleans 
them  without  injury,  and  without  the  tiresome 


USEFUL  RECIPES  AND  TRADE  SECRETS 


403 


and  destructive  washboard  rubbing.  Again, 
kerosene  is  useful  in  the  laundry,  for  it  takes 
the  rust  from  flat-irons  better  than  anything 
else  tried.  It  will  cemove  iron  rust  and  fruit 
stains  from  almost  any  kind  of  goods  without 
injury  to  the  coloring  or  fabric.  The  spots 
must  be  washed  in  kerosene  before  they  have 
been  put  into  the  soap  and  water.  As  a 
polisher  of  furniture  it  is  without  a peer.  It 
will  even  remove  stains  caused  by  careless 
hands  setting  hot  dishes  on  polished  table 
tops.  In  house-cleaning  time  it  proves  a bless- 
ing, for  it  will  give  window  panes,  mirrors  and 
lamp  chimneys  a luster  which  nothing  else  can. 
Kerosene  also  prevents  iron  rust. 

Test  for  Kerosene. — Into  a tumblerful  of 
water  at  110°  Fahr.,  stir  a tablespoonful  of  the 
oil  to  be  tested,  and  leave  till  the  oil  reaches 
about  the  same  temperature.  As  the  oil  floats 
on  the  surface,  pass  a lighted  match  over  it.  If 
the  oil  does  not  ignite  it  can  be  safely  used ; 
but  if  it  does  ignite,  do  not  use  it,  whatever  the 
price  may  be.  Another  test  is  to  fill  a narrow 
test-tube  with  the  oil  to  be  tested;  close  it  with 
the  finger,  invert  it,  and  plunge  entirely  in 
water  of  140°  Fahr. ; if,  when  the  temperature 
has  descended  to  110°,  any  gas  bubbles  are 
seen  in  the  closed  upper  part  of  the  test-tube, 
the  oil  contains  dangerous  inflammable  vapors. 

Kerosene  Stains  in  Carpets  may  be  removed 
by  sprinkling  buckwheat  flour  over  the  spot. 
If  one  sprinkling  is  not  enough,  repeat. 

KEYS— To  Fit  into  Locks, 

Take  a lighted  match  or  candle  and  smoke 
the  new  key  in  the  flame,  introduce  it  carefully 
into  the  key-hole,  press  firmly  against  the 
opposing  wards  of  the  lock,  and  withdraw  it. 
The  indentations  on  the  smoked  part  of  the  key 
will  then  show  you  exactly  where  to  file. 

KNIYES-To  Clean. 

After  being  used  all  knives  should  be  wiped 
on  a coarse  cloth,  so  as  to  insure  their  freedom 
from  grease  previous  to  being  cleaned.  The 
practice  of  dipping  the  blades  in  hot  water  not 
only  fails  to  remove  any  grease  that  may  be  on 
them,  but  is  almost  sure  to  loosen  the  handles. 
It  is  very  essential  to  remove  any  grease  from 
them,  since  if  this  remain  it  will  spoil  the  knife- 
board. 

To  Keep  Knives  from  Rusting. — Steel  knives 
which  are  not  in  general  use  may  be  kept  from 
rusting  if  they  are  dipped  in  a strong  solution 
of  soda — one  part  water  to  four  of  soda ; then 
wipe  them  dry,  roll  in  flannel  and  keep  them  in 
a dry  place;  or  the  steel  may  be  well  covered 
with  mutton  tallow,  then  wrapped  in  paper  and 
put  away. 


Charcoal  for  Table  Knives.  — Powdered 
charcoal  is  a good  thing  to  use  in  scouring 
knives  and  forks,  as  it  will  not  wear  them  out 
near  so  fast  as  brick  dust,  which  is  most  com- 
monly used. 

To  Clean  Rusty  Table  Knives. — Where  the 
knives  have  got  rusty  by  neglect,  rub  the  blades 
over  thoroughly  with  coal  oil;  allow  this  to 
remain  as  long  as  possible,  a day  or  so  at  least, 
then  rub  the  steel  with  finely  powdered,  un- 
slaked lime  or  pumice  stone.  To  keep  them 
from  rusting  when  not  in  daily  use,  dry  them 
thoroughly  and  roll  up  in  a flannel  cloth  and 
keep  it  in  a dry  place. 

KOUMISS. 

A liquor  prepared  by  the  Calmucs,  by  fer- 
menting mare’s  milk,  previously  kept  until 
sour,  and  then  skimmed.  By  destilation  it 
yields  a spirit  called  rack,  racky,  or  araka. 
Twenty-one  pounds  of  fermented  milk  yield 
about  ^ pint  of  low  wines,  and  this,  by  rectifi- 
cation, gives  fully  \ pint  of  strong  alcohol.  It 
has  lately  come  into  use  as  a remedy  for  phthisic 
and  general  debility. 

The  following  formula  for  the  preparation  of 
so-called  “Koumiss  Extract”  is  said  to  be  a 
good  one:  Powdered  sugar  of  milk,  100  parts; 
glucose  (prepared  from  starch);  100  parts;  cane 
sugar,  300  parts;  bicarbon' ite  of  potassium,  36 
parts;  common  salt,  33  parts.  Dissolve  these 
ingredients  in  600  parts  of  boiling  fresh  whey 
of  milk,  allow  the  solution  to  cool,  then  add  100 
parts  of  rectified  spirits,  and  afterward  100  parts 
of  strained  fresh  beer  yeast.  Stir  the  mixture 
well  and  put  into  bottles  containing  a half  pint 
each.  The  bottles  must  be  well  corked  and 
kept  in  a cool  place. 

For  the  preparation  of  koumiss  add  5 to  6 
tablespoonfuls  of  this  extract  to  a quart  of 
skimmed,  luke-warm  milk,  contained  in  a bottle 
of  thick  glass;  cork  well,  keep  the  bottle  for 
half  a day  in  a moderately  warm  room  (16°  to 
20°  C. ),  and  afterward  in  a cool  cellar,  shaking 
occasionally.  The  bottle  should  be  filled  to 
within  about  1J  in.  of  the  cork.  After  two 
days  the  koumiss  is  ready  for  use. 

LAC— Bleached. 

By  dissolving  lac  in  a boiling  lye  of  pearlash 
or  caustic  potassa,  filtering  and  passing  chlorine 
through  the  solution  until  all  the  lac  is  precipi- 
tated ; this  is  collected,  well  washed  and  pulled 
in  hot  water,  and,  finally,  twisted  into  sticks,  and 
thrown  into  cold  water  to  harden.  Used  to 
make  pale  varnishes  and  the  more  delicate- 
colored  sealing-wax. 

LAC  BYE. 

A coloring  substance  used  to  dye  scarlet, 
imported  from  India.  It  is  made  by  dissolving 


404 


USEFUL  RECIPES  AND  TRADE  SECRETS 


out  the  color  of  ground  stick-lac  by  means  of  a 
weak  alkaline  solution,  and  then  precipitating 
it  along  with  alumina  by  adding  a solution  of 
alum. 

To  prepare  the  lac  for  dyeing,  it  is  ground 
and  mixed  with  diluted  “lac  spirit,”  and  the 
whole  allowed  to  stand  for  about  a week.  The 
cloth  is  first  mordanted  with  a mixture  of  tartar 
and  “lac  spirit,”  and  afterward  kept  near  the 
boil  for  three-quarters  of  an  hour,  in  a bath 
formed  by  adding  a proportion  of  the  prepared 
lac  dye  to  the  mixture  used  for  mordanting. 
Lac  dye  is  only  applicable  to  woolen  and  silk. 
The  colors  it  yields  are  similar  to  those  obtained 
from  cochineal,  but  less  brilliant. 

LACE. 

To  Clean  Gold  and  Silver  Lace. — Reduce  to 
fine  crumbs  the  interior  of  a 2-lb.  stale  loaf, 
and  mix  with  them  \ lb.  of  powder  blue. 
Sprinkle  some  of  this  mixture  plentifully  on 
the  lace,  afterward  rubbing  it  on  with  a piece  of 
flannel.  After  brushing  off  the  crumbs  rub  the 
lace  with  a piece  of  crimson  velvet. 

To  Scour  Lace. — Take  a perfectly  clean  wine 
bottle;  wind  the  lace  smoothly  and  carefully 
round  it;  then  gently  sponge  it  in  tepid  soap 
and  water;  and  when  clean,  and  before  it 
becomes  dry,  pass  it  through  a weak  solution 
of  gum  and  water.  Next  pick  it  out  and  place 
it  in  the  sun  to  dry.  If  it  be  desired  to  bleach 
the  lace,  it  should  be  rinsed  in  some  very  weak 
solution  of  chloride  of  lime,  after  removal  from 
which  it  must  be  rinsed  in  cold  water.  Starch 
and  expose  it;  then  boil  and  starch,  and  again 
expose  it  if  it  has  not  become  sufficiently  white. 

The  following  method  is  also  said  to  whiten 
lace:  It  is  first  ironed  slightly,  then  folded 

and  sewn  into  a clean  linen  bag,  which  is  then 
placed  for  24  hours  in  pure  olive  oil.  After- 
ward the  bag,  with  the  lace  in  it,  is  to  be  boiled 
in  a solution  of  soap  and  water  for  15  minutes, 
then  well  rinsed  in  luke-warm  water,  and  finally 
dipped  in  water  containing  a small  quantity  of 
starch.  The  lace  is  then  to  be  taken  from  the 
bag,  and  stretched  on  pins  to  dry. 

In  the  cleaning  of  lace,  borax  will  be  found 
an  admirable  agent.  Where  the  goods  are  not 
much  soiled  they  may  be  immersed  over  night 
in  a weak  solution,  which  will  so  cleanse  them 
that  they  will  require  in  the  morning  but  two 
or  three  gentle  rinsings,  from  which  they  will 
emerge  clean. 

To  Scour  Point  Lace  proceed  as  follows: 
Fix  the  lace  in  a prepared  tent,  draw  it  tight 
and  straight,  make  a warm  lather  of  Castile 
soap,  and  with  a fine  brush  dipped  in  rub  over 
tho  lace  gently,  and  when  clean  on  one  side  do 
the  same  on  the  other;  then  throw  some  clean 
water  on  it,  in  which  a little  alum  has  been 


dissolved,  and  take  off  the  suds;  and,  having 
some  thin  starch,  go  over  with  it  on  the  wrong 
side,  and  iron  it  on  the  same  side  when  dry ; 
then  open  with  a bodkin  and  set  it  in  order. 

To  Restore  Black  Lace. — Mix  ox-gall  per- 
fumed with  musk  in  hot  water ; squeeze,  but  do 
not  rub  the  lace  in  it ; take  it  out,  rinse  through 
one  pure  cold  water  and  a blued  (with  a blue- 
bag)  water;  squeeze  it  dry;  pin  it  out  very  care- 
fully to  dry  on  a linen  cloth;  when  nearly  dry, 
lay  a cloth  over  the  ironing  blanket,  stretch  the 
lace  on  it,  and  iron  it  on  the  right  side;  or  dry 
without  ironing. 

Some  recommend  pursuing  the  same  plan 
with  strong  green  tea  instead  of  ox- gall.  Sal 
volatile  and  water  also  answer  very  well;  then 
the  lace  must  be  dipped  in  thin  sta^h  and 
ironed  between  muslin. 

LACQUERING. 

Remove  the  last  vestige  of  oil  or  grease  from 
the  goods  to  be  lacquered,  and  do  not  touch 
the  work  with  the  fingers.  A pair  of  spring 
tongs  or  a taper  stick  in  some  of  the  holes  is 
the  best  way  of  holding. 

Heat  the  work  sufficiently  hot  to  cause  the 
brush  to  smoke  when  applied,  but  do  not  make 
hot  enough  to  harm  the  lacquer. 

Fasten  a small  -wire  across  the  lacquer  cup 
from  side  to  side  to  scrape  the  brush  on ; the 
latter  should  have  the  ends  of  the  hairs  trimmed 
exactly  even  with  a pair  of  sharp  scissors. 

Scrape  the  brush  as  dry  as  possible  on  the 
wire,  making  a flat,  smooth  point  at  the  same 
time. 

Use  the  very  tip  of  the  brush  to  lacquer 
with,  go  very  slow,  and  carry  a steady  hand. 

Put  on  two  coats  at  least.  In  order  to  make 
a very  durable  coat,  blaze  off  with  a spirit  lamp 
or  Bunsen  burner,  taking  special  pains  not  to 
burn  the  lacquer. 

If  the  work  looks  gummy,  the  lacquer  is  too 
thick;  if  prismatic  colors  show  themselves,  the 
lacquer  is  too  thin.  In  the  former  case,  add  a 
little  alcohol;  in  the  latter,  place  over  the  lamp, 
and  evaporate  to  the  desired  consistency. 

If  the  work  is  cheap,  like  lamp-burners,  cur- 
tain fixtures,  etc.,  the  goods  may  be  dipped. 
For  this  purpose  use  a bath  of  nitric  acid,  equal 
parts,  plunge  the  goods  in,  hung  on  wire,  for  a 
moment,  take  out  and  rinse  in  cold  water  thor- 
oughly, dip  in  hot  water,  the  hotter  the  better, 
remove  and  putin  alcohol,  rinse  thoroughly  and 
dip  in  lacquer,  leaving  in  but  a few  minutes; 
shake  vigorously  to  throw  off  all  surplus 
lacquer,  and  lay  in  a warm  place;  a warm 
metal  plate  is  the  best  to  dry.  Do  not  touch 
till  cool,  and  the  job  is  done.  Lacquered  work 
should  not  be  touched  till  cold;  it  spoils  the 
polish. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


405 


Sometimes  drops  will  stand  on  the  work, 
leaving  a spot.  These  drops  are  merely  little 
globules  of  air,  and  can  be  avoided  by  shaking 
when  taken  out. 

The  best  lacquer  for  brass  is  bleached  shellac 
and  alcohol;  simply  this,  and  nothing  more. 

In  the  preparation  of  goods  for  lacquering, 
care  should  be  taken  to  polish  gradually,  i.  e., 
carefully  graduate  the  fineness  of  materials  until 
the  last  or  finest  finish.  Then,  when  the  final 
surface  is  attained,  there  will  be  no  deep 
scratches,  for,  of  all  things  to  be  avoided  in  fine 
work,  are  deep  scratches  beneath  a high  polish. 
LAMPS. 

Care  of  Lamps. — The  burner  should  be  kept 
carefully  free  from  oil  and  dust.  If  a soft  rag 
is  used  to  clean  it,  apply  afterward  a stiff  brush 
to  remove  bits  of  lint  that  the  cloth  has  probably 
left.  To  brush  off  the  charred  part  with,  a stiff 
piece  of  card  or  a folded  paper  “ lamplighter  ” 
is  the  best  way  to  trim  the  wick.  A little  alcohol 
on  a cloth  is  much  more  efficient  than  soap  and 
water  to  clean  the  chimney.  Use  the  soap  and 
water  first,  and  the  alcohol  to  remove  obstinate 
bits  of  dust  and  to  give  the  glass  a crystal 
polish.  Rub  the  metal  work  bright  with  its  own 
oil,  kerosene,  applied  on  a cloth.  Have  a care 
over  your  lamp  cloths  and  brushes;  they  should 
be  frequently  washed  and  cleansed  to  insure 
cleanly  service. 

To  Prevent  Lamps  from  Smoking. — Soak 
wick  in  vinegar  and  dry  well  before  using. 

To  Toughen  Lamp  Chimneys , etc. — Immerse 
the  article  in  a pot  filled  with  cold  water,  to 
which  some  common  salt  has  been  added.  Boil 
the  water  well,  then  cool  slowly. 

LARD. 

To  Keep  Sweet. — Even  during  the  warmest 
weather  lard  can  be  kept  sweet  by  the  following 
plan:  When  rendering  (melting)  it,  throw  into 
each  kettle  a handful  of  fresh  slippery  elm  bark. 
No  salt  must  be  added  to  it  at  any  time.  The 
jars  in  which  the  lard  is  to  be  kept  must  be 
thoroughly  cleansed. 

To  Bleach. — Lard  may  be  bleached  by 
applying  a mixture  of  bichromate  of  potassa 
and  muriatic  acid,  in  minute  proportions,  to  the 
fat. 

To  Try  Out. — This  should  be  done  in  the 
open  air.  Set  a large  kettle  over  the  fire,  in 
some  sheltered  place,  on  a still  day.  It  will 
cook  much  quicker  in  large  quantities.  Put 
into  the  kettle,  while  the  lard  is  cold,  a little 
saleratus,  say  1 tablespoonful  to  every  20  lbs. ; 
stir  almost  constantly  when  nearly  done  till  the 
scraps  are  brown  and  crisp,  or  until  the  steam 
ceases  to  rise;  then  there  is  no  danger  of  its 
moulding;  strain  out  into  pans,  and  the  first 
will  be  ready  to  empty  into  crocks  when  the 
last  is  strained. 


LAVENDER. 

The  flowers  or  flowering  tops  of  Lavandula 
vera  or  common  garden  lavender.  An  essential 
oil,  spirit  and  tincture  prepared  from  it  are  of- 
ficinal in  the  pharmacopoeias. 

Lavender  Dye  for  Colton. — For  100  yards  of 
material,  take  1 lb.  of  logwood  and  2 lbs.  of 
sumach,  and  scald  them  separately.  Then  de- 
cant them  into  a proper-sized  tub,  let  them  cool 
to  150°  Fahr.,  and  add  2 gills  of  vitriol.  Winch 
the  goods  in  this  20  minutes;  lift,  and  run  them 
slightly  through  acetate  of  iron;  wash  them  in 
two  waters;  then  give  1 lb.  of  logwood  as  be- 
fore; raise  with  a pint  of  chloride  of  tin,  wash 
in  two  waters;  then  in  a tub  of  cold  water  put 
4 oz.  extract  of  indigo,  enter  and  winch  in  this 
15  minutes,  lift;  give  one  water,  and  dry. 

Lavender  Dye  for  Wool. — Boil  5^  lbs.  of  log- 
wood with  2 lbs.  of  alum.  Then  add  10  oz.  of 
extract  of  indigo.  When  cold  put  in  the  goods 
and  gradually  raise  to  the  boiling  point.  For 
50  lbs. 

Lavender  Dye  for  Silks. — Into  a vessel  with 
warm  water,  as  hot  as  the  hand  can  bear,  dis- 
solve a little  white  soap,  enough  to  raise  a lather; 
then  add  1 gill  of  archil  liquor,  and  work  the 
goods  in  this  for  15  minutes;  ring  out  and  dry, 

Boil  1 oz.  of  cudbear,  and  add  the  solution 
to  the  soap  and  water  instead  of  archil,  which 
will  give  a lavender  having  a redder  tint  than 
the  archil.  If  a still  redder  shade  of  lavender 
be  required  the  soap  may  be  dispensed  with. 

Fine  Lavender  Water. — Mix.  together,  in  a 
clean  bottle,  a pint  of  inodorous  spirit  of  wine,  1 
oz.  of  oil  of  lavender,  a teaspoonful  of  oil  of  ber- 
gamot, and  a tablespoonful  of  oil  of  ambergris. 

Smith's  British  Lavender. — English  oil  of 
lavender,  2 oz. ; essence  of  ambergris,  1 oz. ; eau 
de  Cologne,  1 pint;  rectified  spirit,  1 quart. 
Very  fragrant. 

LEAD  PENCILS  — To  Improve. 

After  immersing  a lead  pencil  in  a jar  of  lin- 
seed oil  until  it  is  thoroughly  saturated,  lead, 
wood  and  all,  it  will  be  found  that  the  lead  has 
been  toughened  and  softened  and  the  pencil  will 
outwear  two  of  the  untreated. 

LEATHER. 

To  Make  Leather  Wear. — It  is  said  2 parts 
of  tallow  and  1 of  resin,  melted  together  and 
applied  to  the  soles  of  new  boots  or  shoes,  as 
much  as  the  leather  will  absorb,  will  double 
their  wear. 

Waterproof  Leather. — An  Austrian  chemist 
is  reported  to  have  solved  the  problem  of  water- 
proofing leather  by  a cheap  and  efficient  method. 
He  employs  a solution  of  15  parts  of  gelatine 
and  5 parts  of  bichromate  of  potash,  dissolved 


40(3 


USEFUL  RECIPES  AND  TRADE  SECRETS 


in  1,200  parts  of  water.  Impregnating  tlie 
leather  with  this  solution  causes  the  albumen 
to  coagulate  in  the  pores. 

LEAYES — To  Dissect. 

“ For  the  dissection  of  leaves,”  says  Mrs. 
Cussons,  “ I find  the  process  of  maceration  too 
long  and  tedious,  to  say  nothing  of  the  uncer- 
tainty of  the  results.  I have,  therefore,  adopted 
the  use  of  alkali  in  saturated  solution,  the  speci- 
mens to  be  introduced  while  the  liquid  is  heated 
to  the  boiling  point ; the  time  of  immersion  to 
be  regulated  by  the  character  of  the  various 
leaves  and  the  nature  of  the  epidermis  to  be 
removed.  When  the  specimen  is  freed  from 
epidermis  and  cellular  tissue,  it  must  be  sub- 
jected to  the  action  of  chlorine  to  destroy  the 
coloring  matter.  The  introduction  of  peroxide 
of  hydrogen  not  only  serves  to  render  the  lace- 
like specimen  purer  in  color,  but  also  preserves 
it.  In  destroying  the  coloring  matter  in  ferns 
this  also  is  invaluable;  added  to  the  chlorine  it 
gives  a solidity  to  the  bleached  fronds,  and  ap- 
pears to  equalize  the  action  of  the  chlorine. 
For  skeletonizing  capsules  the  slow  process  of 
maceration  by  steeping  in  rain  water  is  alone 
available;  a moderate  heat  may  be  applied  to 
hasten  the  process,  but  alkali  is  useless.  The 
only  known  flower  which  can  be  dissected  is  the 
Hydrangea  japonica.  The  fibrous  nature  of 
the  petals  renders  it  easy  to  skeletonize  in  the 
perfect  truss  in  which  it  grows.  Skeletonized 
leaves  and  capsules  appear  to  gain  in  the  pro- 
cess a toughness  and  durability  not  possessed 
by  them  in  their  natural  state.” 

LICE. 

Chicken  Lice. — Two  hard  kinds  of  lice  to 
fight  are  the  very  small  gray  lice  and  the  little 
red  ones.  These  stay  on  the  roosts  and  chicken 
houses  in  the  day-time,  and  fairly  swarm  on  the 
fowls  at  night.  Worst  of  all,  they  are  so  very 
small  as  scarcely  to  be  seen,  and  a house  may 
be  fairly  overrun  before  their  presence  is 
detected.  Watch  closely;  take  your  roosts  out 
into  the  sunlight  and  look  on  the  underside. 
Kerosene  will  dispatch  these,  but  at  from  15  to 
25  cents  a gallon  it  is  too  expensive.  Crude 
petroleum  will  answer,  but  it  can’t  always  be 
had.  The  most  economical  method,  both  of 
time  and  cash,  is  to  save  all  the  strong  soapsuds 
after  washing,  re-heat  it  boiliog  hot  and  scald 
the  roosts  and  every  nook  and  corner  of  the 
house. 

To  Free  Plants  from  Leaf  Lice. — 1.  The 
following  is  recommended  as  a cheap  and  easy 
method:  Mix  1 oz.  of  flour  of  sulphur  with  1 
bushel  of  sawdust;  scatter  this  over  the  plants 
infected  with  these  insects;  they  will  soon  be 
freed,  though  a second  application  may  possibly 
be  necessary. 


2.  Sprinkle  some  common  fine-cut  smoking 
tobacco,  - strong,  over  the  top  of  the  earth  about 
the  plant,  and  keep  the  plant  well  watered.  The 
strength  of  the  tobacco  passing  through  the 
earth  and  about  the  roots  will  kill  all  creeping 
things  and  is  a great  benefit  to  the  plant.  If 
this  remedy  is  tried  the  plants  will  soon  begin 
to  grow  very  fast. 

LIIIE  WATER— To  Prepare. 

Put  a stone  of  fresh,  unslaked  lime,  about 
the  size  of  a half-peck  measure,  into  a large 
stone  jar  or  unpainted  pail  and  pour  over  it 
slowly  and  carefully  four  gallons  of  hot  water. 
Stir  thoroughly;  let  it  settle,  and  then  stir 
again  two  or  three  times  in  twenty -four  hours. 
Then  bottle  carefully  all  that  can  be  poured  off 
in  a clear  and  limpid  state. 

Lime  water  is  useful  in  many  ways.  It  is 
used  as  a remedy  for  children’s  summer  com- 
plaints, especially  for  diarrhoea  caused  by 
acidity  of  the  stomach,  one  teaspoonful  being 
added  to  one  cup  of  milk.  It  adds  no  unpleas- 
ant taste,  but  rather  improves  the  flavor  of  milk, 
and  prevents  curdling.  There  is  nothing  better 
for  cleansing  bottles  or  small  milk  vessels, 
especially  nursing-bottles.  A cupful  mixed  in 
the  sponge  of  bread  or  cakes  made  over  night 
prevents  souring. 

LIMING  LAND. 

After  the  fall  plowing  is  finished  it  is  a good 
time  to  apply  lime.  If  done  then  the  effect  will 
be  felt  on  the  next  year's  crops.  Lime  should 
never  be  plowed  under,  but  always  applied  on 
the  surface.  Forty  to  fifty  bushels  to  the  acre  is 
usually  enough  for  each  application. 

LINEN-To  Gloss. 

Let  the  linen  to  be  glossed  receive  as  much 
starch  as  it  is  possible  to  charge  it  with.  To 
each  pound  of  starch  add  a piece  of  sperm  or 
white  wax  about  the  size  of  a walnut.  Before 
ironing  lay  the  linen  on  the  table  and  moisten 
very  lightly  on  the  surface  with  a clean  wet 
cloth.  After  ironing  in  the  usual  way,  the 
gloss  is  produced  by  means  of  a peculiar  heavy 
flat-iron,  rounded  at  the  bottom  and  bright  as  a 
mirror,  which  is  pressed  firmly  on  the  linen  and 
rubbed  with  much  force. 

LINIMENT. 

A semi-fluid  ointment  or  soapy  application  to 
painful  joints,  swellings,  burns,  etc.  The  term 
is  also  occasionally  extended  to  various  spiritu- 
ous and  stimulating  external  applications.  A 
preparation  of  a thinner  consistence,  but  simi- 
larly employed,  is  called  an  “embrocation.” 
These  terms  are,  however,  frequently  con- 
founded together  and  misapplied.  Liniments 
are  generally  administered  by  friction  with  tho 
hand  or  fingers,  or  with  some  substance  (as  a 


USEFUL  &ECIPES  AND  TRADE  SECRETS 


407 


piece  of  flannel)  capable  of  producing  a certain 
amount  of  irritation  of  the  skin.  Sometimes  a 
piece  of  linen  rug  is  dipped  in  them  and  simply- 
laid  on  the  part.  In  most  cases  in  which  lini- 
ments are  found  beneficial,  the  advantage  ob- 
tained from  them  is  attributable  rather  to  the 
friction  or  local  irritation  than  to  any  medicinal 
power  in  the  preparation  itself.  The  greater 
number  of  cerates  and  ointments  may  be  con- 
verted into  liniments  by  simply  reducing  their 
consistency  with  almond  or  olive  oil,  or  oil  of 
turpentine. 

Acid  Liniment. — 1.  ( Sir  B.  Brodie. ) Salad 
oil,  3 oz. ; oil  of  vitriol,  1 dram ; mix,  then  add 
of  oil  of  turpentine,  1 oz.,  and  agitate  the 
whole  well  together.  As  a counter-irritant,  in 
rheumatism,  stiff  joints,  etc. 

2.  (Hosp.  F.)  Olive  oil,  3 oz.;  sulphuric 
acid,  1 fluid  dram.  An  excellent  alterative, 
stimulant,  discutient  and  counter-irritant  in 
chronic  rheumatism,  stiff  joints,  indolent  tumors, 
and  various  chronic  diseases  of  the  skin. 

Liniment  of  Amber  Oil. — 1.  From  olive  oil, 
3 parts;  oils  of  amber  and  cloves,  of  each  1 part. 

2.  (Opiated.)  From  rectified  oil  of  amber 
and  tincture  of  opium,  of  each  2 fluid  oz. ; lard, 
1 oz.  Anodyne,  anti-spasmodic  and  stimulant. 
A once  popular  remedy  in  cramps,  stiff  joints, 
etc. 

Liniment  of  Ammonia.  — 1.  Solution  of 
ammonia,  1 ; olive  oil,  3 ; mix. 

2.  Liquor  of  ammonia  (sp.  gr.  .960),  1 fluid 
oz. ; olive  oil,  2 fluid  oz. ; shake  them  together 
until  they  are  mixed. 

3.  To  the  last  add  of  olive  oil,  1 fluid  oz. 
Stimulant  and  rubefacient.  Used  in  rheuma- 
tism, lumbago,  neuralgia,  sore  throat,  spasms, 
bruises,  etc.  When  the  skin  is  irritable  more 
oil  should  be  added,  or  it  should  be  diluted  with 
a little  water. 

4.  (Camphorated.)  a.  Olive  oil,  3 oz. ; cam- 
phor, |r  oz. ; dissolve  by  a gentle  heat,  and, 
when  cold,  add  of  liquor  of  ammonia,  1 fluid  oz. 

5.  (With  turpentine. ) Liniment  of  ammonia, 
1 J fluid  oz. ; oil  turpentine,  ^ fluid  oz. ; mix. 

Anti-spasmodic  Liniment. — Oils  of  cajeput 
and  mint,  of  each  1 part;  tincture  of  opium,  3 
parts;  compound  camphor  liniment,  24  parts. 
Anodyne,  stimulant  and  rubefacient. 

Liniment  of  Arnica. — Dissolve  by  heat,  cas- 
tile  soap,  4 parts,  and  camphor,  1 part,  in  rec- 
tified spirit,  10  parts.  Add  tincture  of  arnica, 
5 parts. 

Liniment  of  Belladonna.  — Prepared  the 
same  as  Linimentum  Aconitii.  A fluid 
ounce  is  equal  to  a solid  ounce.  Prescribed 
with  equal  parts  of  soap  liniment,  or  compound 
camphor  liniment,  and  is  an  excellent  topical  ap- 
plication for  neuralgic  pain. 


2.  Extract  of  belladonna,  1 dram;  oil  of 
almonds,  2 oz. ; lime  water,  4 fluid  oz.  In 
eczema  and  other  cutaneous  affections,  to  allay 
irritation,  etc. 

3.  Extract  of  belladonna,  4 drams;  glycerine, 
1 oz. ; soap  liniment,  6 oz.  As  the  last. 

4.  (Phoebus.)  Extract  of  belladonna,  40 
grains;  rectified  ether,  1 dram;  cherry  laurel 
water,  2 fluid  oz.  As  a friction  to  the  abdomen 
in  lead  colic. 

Liniment  of  Belladonna  and  Chloroform. — 
Belladonna  liniment,  7 fluid  drams;  belladonna 
chloroform  (made  by  percolating  the  root  with 
chloroform),  1 fluid  dram.  Sprinkled  on  piline 
and  applied  to  the  loins;  excellent  in  lumbago. 

Liniment  of  Borax. — Borax,  2 drams;  tinct- 
ure of  myrrh,  1 oz. ; distilled  water,  1 oz. ; honey 
of  roses,  2 oz. ; mix.  * 

Liniment  of  Cajeput  Oil.  — 1.  Compound 
camphor  liniment  and  soap  liniment,  of  each 
1|  fluid  oz. ; oil  of  cajeput,  1 fluid  oz. 

2.  Oil  of  cajeput,  ± fluid  dram;  castor  oil,  1 
fluid  dram;  olive  oil,  4J  fluid  drams.  A warm, 
anti-spasmodic,  diffusible  stimulant  and  rube- 
facient; in  spasmodic  asthma,  colic,  chronic 
rheumatism,  spasms,  chest  affections,  etc. 

Linimentum  Calcis. — Solution  of  lime,  1; 
olive  oil,  1.  Mix.  The  best  liniment  for  burns 
and  scalds. 

Liniment  of  Camphor. — 1.  Camphor,  1 oz.; 
olive  oil,  4 fluid  oz. ; gently  heat  the  oil,  add 
the  camphor  (cut  small),  and  agitate  until  dis- 
solved. Stimulant,  anodyne  and  resolvent;  in 
sprains,  bruises,  rheumatic  pains,  glandular 
enlargements,  etc. 

2.  (Wholesale.)  Camphor  (clean),  21  oz.; 
English  oil  of  lavender,  3|  oz. ; liquor  of  am- 
monia, 2|  lbs.;  rectified  spirit,  7 pints;  mix, 
close  the  vessel,  and  agitate  occasionally,  until 
the  camphor  is  dissolved.  Powerfully  stimulant 
and  rubefacient.  It  closely  resembles,  and  is 
now  almost  universally  sold  for,  Ward’s  “ Es- 
sence for  the  Headache.” 

Liniment  of  Chloride  of  Lime. — 1.  Chloride 
of  lime,  1 dram;  water  (added  gradually),  3 
fluid  oz. ; triturate  together  in  a glass  mortar 
for  10  minutes,  pour  off  the  liquid  portion  and 
add  of  oil  of  almonds,  2 fluid  oz. 

2.  Solution  of  chloride  of  lime  (ordinary),  1 
part;  olive  oil,  2 parts. 

3.  Chloride  of  lime  (in  fine  powder),  1 part; 
soft  soap,  2 parts;  soft  water,  quantity  sufficient 
to  make  a liniment. 

The  above  are  cleanly  and  excellent  applica- 
tions in  itch,  scaldhead,  foul  ulcers,  etc. 

Liniment  of  Chloroform. — 1.  Chloroform,  1 ; 
liniment  of  camphor,  1;  mix.  The  oil  in  the 
camphor  liniment  prevents  the  evaporation  of 


408 


USEFUL  RECIPES  AND  TRADE  SECRETS 


the  chloroform.  Stimulating  on  application  to 
a tender  skin. 

2.  Chloroform,  1 fluid  dram;  almond  oil,  7 
fluid  drams;  mix  in  a phial  and  agitate  it  until 
the  two  unite. 

3.  Chloroform,  1 fluid  dram;  soap  liniment, 
2 fluid  oz. ; as  the  last.  Used  as  an  application 
in  neuralgic  pains,  rheumatism,  etc. 

Liniment  of  Cod-liver  Oil. — Cod-liver  oil,  2 
fluid  oz. ; liquor  of  ammonia,  1 fluid  oz. ; mix. 
Resolvent,  dispersive ; applied  to  glandular 
tumors,  scrofulous  enlargements,  etc. 

Liniment  of  Croton  Oil. — Croton  oil  and 
liquor  of  potassa,  of  each  1 fluid  dram ; agitate 
until  mixed,  then  add  of  rose  water,  2 fluid  oz. 
Used  as  a counter-irritant,  in  rheumatism,  neu- 
ralgia, bronchial  and  pulmonary  affections,  etc. 
When  rubbed  on  the  skin,  redness  and  pustular 
eruption  ensue,  and  in  general  the  bowels  are 
acted  on. 

Emollient  Liniment. — Camphor,  1 dram; 
Peruvian  balsam,  J dram ; oil  of  almonds,  1 fl. 
oz.;  dissolve  by  heat;  add  of  glycerine,  \ fl. 
oz. ; agitate  well,  and  when  cold,  further  add  of 
oil  of  nutmeg,  15  drops.  Excellent  for  chapped 
hands,  lips,  nipples,  etc. 

Liniment  of  Glycerine. — (Mr.  Startin. ) Soap 
liniment,  3 oz.;  glycerine,  1 oz. ; extract  of 
belladonna,  1 oz.;  mix.  For  gouty,  rheum- 
atic and  neuralgic  pains.  A little  veratrine  is 
sometimes  added. 

Liniment  of  Iodine. — 1.  Iodine,  5;  iodide 
of  potassium,  2;  camphor,  1;  rectified  spirit, 
40;  dissolve. 

2.  Compound  tincture  of  iodine  and  lauda- 
num, equal  parts. 

3.  Soap  liniment,  1 oz.;  iodine,  8 to  10 
grains. 

4.  Iodide  of  potassium,  1 dram ; water,  1 fl. 
dram;  dissolve,  and  add  to  it  white  soap  (in 
shavings)  and  oil  of  almonds, of  each  10  drams, 
previously  melted  together.  Some  perfume  may 
be  added.  In  scrofula,  glandular  enlargements, 
rheumatism,  etc. 

Liniment  of  Lime. — 1.  Olive  oil  and  lime 
water,  equal  parts,  shaken  together  until  they 
are  mixed.  Very  useful  in  scalds  and  burns. 

Liniment  of  Mustard. — 1.  Flour  of  mustard 
(best),  1 oz.;  water,  tepid,  2 fl.  oz.;  mix,  and 
add  glycerine,  liquor  of  ammonia  and  olive  oil, 
of  each  1 fl.  oz. 

2.  (Beral).  Carbonate  of  ammonia  (in  fine 
powder),  1 part;  camphor  (in  powder),  2 parts; 
oil  of  lavender,  4 parts;  tincture  of  mustard,  6 
parts;  mix;  dissolve  by  agitation,  add  of  simple 
liniment  (warm),  56  parts;  and  again  agitate 
until  the  whole  is  perfectly  incorporated. 


3.  Black  mustard  seed  (ground  in  pepper- 
mill  or  otherwise  well  bruised),  \ lb. ; oil  of  tur- 
pentine, 1 pint ; digest,  express  the  liquid,  filter, 
and  dissolve  it  in  camphor,  \ lb.  Stimulant 
and  rubefacient.  A popular  and  useful  remedy 
in  rheumatic  pains,  lumbago,  colic,  chilblains, 
etc. 

Narcotic  Liniment. — Anodyne  balsam,  8 
parts;  compound  wine  of  opium,  cold  cream,  of 
each  1 part;  mix. 

Liniment  of  Nux  Vomica.  — (Magendie.) 
Tincture  of  nux  vomica,  1 fl.  oz.;  liquor  of 
ammonia,  2 fl.  drams;  mix.  As  a stimulating 
application  to  paralyzed  limbs.  The  addition 
of  \ fl.  dram  of  glycerine  and  olive  oil  renders 
it  an  excellent  application  in  chronic  rheuma- 
tism and  neuralgia. 

Liniment  of  Oil  of  Ergot. — Oil  of  ergot,  1 
dram;  oil  of  almonds,  or  sulphuric  ether,  3 
drams;  mix. 

Liniment  of  Opium. — 1.  Tincture  of  opium, 
1 ; liniment  of  soap,  1 ; mix. 

2.  Tincture  of  opium,  2 fl.  oz. ; soap  liniment, 
6 fl.  oz. ; mix. 

3.  Castile  soap,  6 oz. ; opium,  1^  oz. ; rectified 
spirit,  1 quart;  digest  for  3 days,  then  filter, 
add  of  camphor,  3 oz. ; oil  of  rosemary,  6 fl. 
drams,  and  agitate  briskly. 

5.  (Wholesale.)  Soft  soap,  1J lbs. ; powdered 
opium  and  camphor,  of  each  \ lb.;  rectified 
spirit,  1 gal. ; digest  a week.  An  excellent  ano- 
dyne in  local  pains,  rheumatism,  neuralgia, 
sprains,  etc. 

Liniment  of  Phosphorus. — (Augustin.) 
Phosphorus,  6 grains;  camphor,  12  grains;  oil 
of  almonds,  1 oz. ; dissolve  by  heat ; when  cold 
decant  the  clear  portion  and  add  of  strongest 
liquor  of  ammonia,  10  drops.  A useful  friction 
in  gout,  chronic  rheumatism,  certain  obstinate 
cutaneous  affections,  etc. 

Liniment  of  Soap. — Hard  soap  (cut  small), 
2Joz.;  camphor,  1\  oz.;  English  oil  of  rose- 
mary, 3 drams;  rectified  spirit,  18  oz. ; distilled 
water,  2 oz. ; mix  the  water  and  spirit,  add  the 
other  ingredients,  digest  at  a temperature  not 
exceeding  70°  Fahr.,  agitating  occasionally  for 
seven  days,  and  filter.  Soap  liniment  is  stimu- 
lant, discutient  and  lubricating,  and  is  a 
popular  remedy  in  rheumatism,  local  pains, 
swellings,  bruises,  sprains,  etc. 

Liniment  of  Turpentine. — 1.  Oil  of  turpen- . 
tine,  16;  camphor,  1;  soft  soap,  2;  dissolve  the 
camphor  in  the  turpentine,  then  add  the  soap, 
and  rub  till  thoroughly  mixed. 

2.  Oil  of  turpentine,  5 fl.  oz. ; resin  ointment, 
8 oz. ; mix  by  a gentle  heat.  This  forms  Dr. 
Kentish’s  celebrated  application  to  burns  and 
scalds.  The  parts  are  first  bathed  with  warm 


USEFUL  RECIPES  AND  TRADE  SECRETS 


40i) 


oil  of  turpentine  or  brandy,  and  then  covered 
with  pledgets  of  lint,  smeared  with  the  liniment. 

3.  (Compound.)  a.  Oil  of  turpentine,  1; 
acetic  acid,  1 ; liniment  of  camphor,  1 ; mix. 

b.  Oil  of  turpentine,  3 oz. ; rosewater,  2|  fl. 
oz. ; acetic  acid,  5 drams ; oil  of  lemons,  1 dram ; 
yolk  of  egg,  1;  make  an  emulsion.  As  a 
counter  irritant  in  phthisis. 

c.  (Ammoniated.)  Lard,  3 oz. ; melt,  and 
add,  of  oil  of  turpentine  and  olive  oil,  each  1 
oz. ; when  cold,  further  add,  of  camphorated 
spirit,  4 fl.  drams;  liquor  of  ammonia,  1 fl. 
dram.  In  sciatica,  lumbago,  etc. 

d.  ( Opiated. ) Oil  of  turpentine,  1 fl.  oz. ; oil 
chamomile,  2 fl.  oz. ; tincture  of  opium,  1 fl. 
dram.  In  neuralgia,  etc. 

e.  ( Sulphuric. ) Oil  of  turpentine,  2 oz. ; olive 
oil,  5 oz. ; mix,  and  add  of  dilute  sulphuric  acid, 
1^  drams. 

White  Liniment.  — Rectified  oil  of  turpen- 
tine, 2 oz. ; solution  of  ammonia,  2 oz. ; soap 
liniment,  3 oz. ; spirit  of  rosemary,  1 oz.;  mix 
in  the  above  order,  and  gradually  add,  with  con- 
tinual agitation,  8 oz.  distilled  vinegar.  For 
chapped  hands. 

Veterinary  Liniment.  — Two  oz.  oil  of 
spike,  2 oz.  origanum,  2 oz.  hemlock,  2 oz. 
wormwood,  4 oz.  sweet  oil,  2 oz.  spirit  of 
ammonia,  2 oz.  gum  camphor,  2 oz.  spirits  of 
turpentine.  Add  1 quart  strong  alcohol.  Mix 
well  together  and  bottle  tight.  This  is  an 
unequaled  horse  liniment,  and  one  of  the  best 
ever  made  for  human  ailments,  such  as  rheuma- 
tism, sprains,  etc. 

LINT. 

White  linen  cloth,  scraped  by  hand  or  ma- 
chinery, so  as  to  render  it  soft  and  woolly.  The 
hand-made  lint  is  now  little  used.  It  was  pre- 
pared from  pieces  of  old  linen-cloth.  The 
machine-made  lint  is  prepared  from  a fabric 
woven  on  purpose.  A lint  made  from  cotton 
(cotton -lint)  is  now  largely  manufactured;  it  is 
much  inferior  to  the  true  lint,  being  a bad  con- 
ductor of  heat.  Lint  is  used  for  dressing  ulcers, 
either  alone  or  smeared  with  some  suitable  oint- 
ment or  cerate. 

Medicated  Lint. — 1.  Nitrate  of  silver,  20  to 
30  grains ; distilled  water,  1 fl.  oz. ; dissolve, 
saturate  dry  lint,  ^ oz.,  with  the  solution,  and 
expose  it  in  a saucer  or  capsule  to  the  light  and 
air  until  it  has  become  black  and  dry. 

2.  Nitrate  of  silver  and  nitrate  of  copper,  of 
each  ^ dram ; lint,  1 oz.;  water,  1J  fl.  oz.;  as  the 
last.  Used  to  dress  old  and  indolent  ulcers. 

LITHOGRAPHY. 

The  art  of  tracing  letters,  figures  and  other 
designs  on  stone  and  transferring  them  to  paper 
by  impression.  There  are  two  methods  of  lith- 


ography in  general  use.  In  the  one,  a drawing 
is  made  on  the  stone  with  a lithographic 
crayon,  or  with  lithographic  ink ; in  the  other 
method,  the  design  is  made  on  lithographic 
paper,  which,  on  being  moistened  and  passed 
through  the  press,  leaves  its  design  ou  the  sur- 
face of  the  stone,  reversed.  In  either  method, 
water  acidulated  with  nitrous  acid,  oil  of  vitrio' 
or  hydrochloric  acid  is  poured  over  the  stone, 
and  this,  by  removing  the  alkali  from  the  chalk 
or  ink,  leaves  the  design  on  it  in  a permanent 
form  at  the  same  time  that  it  “ etches  ” away  a 
portion  of  the  lights,  and  renders  the  surface 
more  absorbent  of  water. 

The  process  of  lithographic  printing  is  as 
follows:  Water  is  thrown  over  the  stone,  the 
roller  charged  with  printing  ink  is  passed  over 
the  surface,  the  paper  is  applied,  and  a copy  is 
obtained  by  the  action  of  the  lithographic  press. 
The  same  process  must  be  had  recourse  to  for 
each  copy.  The  nature  of  the  stone  is  such 
that  it  retains  with  great  tenacity  the  resinous 
and  oily  substances  contained  in  the  ink  or 
crayon  employed  for  the  design  and  also  ab- 
sorbs water  freely;  this,  combined  with  the 
peculiar  affinity  between  resinous  and  oily  sub- 
stances, and  their  mutual  power  of  repelling 
water,  occasions  the  ink  on  the  printing  roller 
to  adhere  to  the  design  and  to  leave  untouched 
the  lights. 

The  stones  are  prepared  for  lithography  by 
polishing  the  ordinary  way,  the  style  of  work 
for  which  they  are  intended  determining  the 
degree  of  labor  bestowed  upon  them. 

For  crayon  drawings,  the  surface  should 
have  a fine  grain,  but  the  finish  of  the  stone 
must  depend  upon  the  desired  softness  of  the 
intended  drawing.  For  writing  or  drawing  on 
in  ink  the  surface  must  receive  a higher  polish, 
and  must.be  finished  off  with  pumice-stone  and 
water.  The  best  lithographic  stones  are  ob- 
tained from  Solenhofen,  near  Munich,  and  from 
Pappenheim,  on  the  banks  of  the  Danube. 

LOTIONS. 

External  applications  or  washes,  consisting  of 
water  holding  in  solution  medicinal  substances. 
Lotions  may  be  prepared  of  any  soluble  medic- 
aments that  are  capable  of  exerting  their  action 
by  contact  with  the  skin.  Writers  on  pharma- 
cology have  arranged  them  in  classes,  as 
sedative,  anodyne,  stimulant,  etc.,  according  to 
their  effects.  Sedative  and  refrigerant  lotions 
are  commonly  employed  to  allay  inflammation ; 
anodyne  and  narcotic  lotions,  to  relieve  pain; 
stimulant  lotions,  to  induce  the  maturation  of 
the  tumors,  etc. ; detergent  lotions,  to  clean 
foul  ulcers ; repellent  and  resolvent  lotions,  to 
discuss  tumors,  remove  eruptions,  etc. ; counted 
irritant  lotions, to  excite  a secondary  morbri- 


410 


USEFUL  RECIPES  AND  TRADE  SECRETS 


action,  with  the  intention  of  relieving  one 
already  existing.  Lotions  are  usually  applied 
by  wetting  a piece  of  linen  with  them  and  keep- 
ing it  on  the  part  affected;  or,  in  slight  cases, 
by  moistening  the  part  with  the  fingers  previ- 
ously dipped  into  them.  Lotions  are  more 
agreeable  if  made  with  rosewater,  but  are  not 
thereby  rendered  more  efficacious.  In  all  cases, 
distilled  water,  or  filtered  soft  water,  is  alone 
admissible  as  the  solvent. 

LUBRICATORS. 

Lubricating  Oil. — Take  olive  oil  and  dissolve 
it  in  boiling  alcohol ; add  it  drop  by  drop  to  the 
hot  alcohol,  until  it  is  no  longer  taken  into  solu- 
tion. Upon  cooling,  it  will  let  fall  crystals,  and 
leave  a considerable  portion  still  fluid ; the  fluid 
part  is  to  be  poured  off,  filtered  through  a piece 
of  white  blotting-paper,  and  either  used  in  this 
form,  or  the  alcohol  may  be  distilled  off  for  fresh 
processes,  and  the  pure  lubricating  oil,  which 
will  remain,  can  be  obtained  for  oiling  watches 
and  delicate  machinery.  This  will  not  oxidize 
or  gum  up,  and  will  remain  perfectly  fluid,  even 
when  exposed  to  great  cold. 

Economical  Lubricators. — 1.  India  rubber, 
2 lbs.,  dissolved  in  spirits  turpentine;  common 
soda,  5 lbs;  glue,  J lb. ; water,  5 gals. ; oil  5 gals. 
Dissolve  the  soda  and  glue  in  the  water  by  heat, 
add  the  oil,  and  then  the  dissolved  rubber. 

2.  To  Lessen  Friction  in  Machinery : Grind 

together  black  lead  with  four  times  its  weight 
of  lard  or  tallow.  Camphor  is  sometimes  added, 
7 lbs.  to  the  hundredweight. 

3.  Anti-friction  Grease : Tallow,  50  lbs. ; palm 
oil,  35  lbs.;  boil  together;  when  cooled  to  80°, 
strain  through  a sieve,  and  mix  with  14  lbs. 
soda  and  3 gals,  water. 

4.  Booth’s  Railway  Axle  Grease:  Water,  1 
gal. ; clean  tallow,  3 lbs. ; palm  oil,  6 lbs. ; com- 
mon soda,  |r  lb.;  or:  tallow  2 lbs.;  palm  oil,  10 
lbs.  Heat  to  about  212°,  and  stir  well  until  it 
cools  to  70°. 

5.  Drill  Lubricator : For  wrought  iron,  use  1 
lb.  soft  soap  mixed  with  1 gal.  of  boiling  water. 

6.  For  Wood:  Tallow  and  plumbago  thor- 
oughly mixed  make  the  best  lubricator  for 
surfaces  when  one  is  wood,  or  when  both  are 
wood.  Oil  is  not  so  good  as  tallow  to  mix  with 
plumbago  for  the  lubrication  of  wooden  surfaces, 
because  oil  penetrates  and  saturates  the  wood 
to  a greater  degree  than  tallow,  causing  it  to 
swell  more. 

MANURES. 

The  food  of  vegetables,  as  far  as  their  organic 
structure  is  concerned,  consists  entirely  of  inor- 
ganic compounds ; and  no  organized  body  can 
serve  for  the  nutrition  of  vegetables  until  it  has 
been,  by  the  process  of  decay,  resolved  into 
certain  inorgauic  substances.  These  are  car- 


bonic acid,  water  and  ammonia,  which  are  well 
known  to  be  the  final  products  of  putrefaction. 
But  even  when  these  are  applied  to  vegetables, 
their  growth  will  not  proceed  unless  certain 
mineral  substances  are  likewise  furnished  in 
small  quantities,  either  by  the  soil  or  the  water 
used  to  moisten  it.  Almost  every  plant,  when 
burned,  leaves  ashes,  which  commonly  contain 
silica,  potassa  and  phosphate  of  lime;  often, 
also,  magnesia,  soda,  sulphates,  and  oxide  of 
iron.  These  mineral  bodies  appear  to  be  essen- 
tial to  the  existence  of  the  vegetable  tissues ; so 
that  plants  will  not  grow  in  soils  destitute  of 
them,  however  abundantly  supplied  with  car- 
bonic acid,  ammonia  and  water.  The  carbon  of 
plants  is  wholly  derived  from  carbonic  acid, 
which  is  either  absorbed  from  the  atmosphere, 
and  from  rain  water,  by  the  leaves,  or  from  the 
moisture  and  air  in  the  soil,  by  the  roots.  Its 
carbon  is  retained  and  assimilated  with  the  body 
of  the  plant,  while  its  oxygen  is  given  out  in 
the  gaseous  form;  this  decomposition  being 
always  affected  under  the  influence  of  light  at 
ordinary  temperatures.  The  hydrogeu  and 
oxygen  of  vegetables,  which,  when  combined 
with  carbon,  constitute  the  ligneous,  starchy, 
gummy,  saccharine,  oily  and  resinous  matters 
of  plants,  are  derived  from  water  chiefly 
absorbed  by  the  roots  from  the  soil.  The  nitro- 
gen of  vegetables  is  derived  chiefly,  if  not 
exclusively,  from  ammonia,  which  is  supplied  to 
them  in  rain,  and  in  manures,  and  which  remain 
in  the  soil  till  absorbed  by  the  roots. 

According  to  the  celebrated  “ mineral  theory  ” 
of  agriculture  advanced  by  Liebig,  a soil  is 
fertile  or  barren  for  any  given  plant  according 
as  it  contains  those  mineral  substances  that 
enter  into  its  composition.  Thus,  the  “ashes  of 
wheat-straw  contain  much  silica  and  potassa, 
whilst  the  ashes  of  the  seeds  contain  phosphate 
of  magnesia.  Hence,  if  a soil  is  deficient  in  any 
one  of  these,  it  will  not  yield  wheat.  On  the 
other  hand,  a good  crop  of  wheat  will  exhaust 
the  soil  of  these  substances,  hnd  it  will  not  yield 
a second  crop  till  they  have  been  restored,  either 
by  manure  or  by  the  gradual  action  of  the 
weather  in  disintegrating  the  subsoil.  Hence 
the  benefit  derived  from  fallows  and  the  rota- 
tion of  crops. 

“When,  by  an  extraordinary  supply  of  any 
one  mineral  ingredient,  or  of  ammonia,  a large 
crop  has  been  obtained,  it  is  not  to  be  expected 
that  a repetition  of  the  same  individual  manure 
next  year  will  produce  the  same  effect.  It  must 
be  remembered  that  the  unusual  crop  has 
exhausted  the  soil  probably  of  all  the  other 
mineral  ingredients,  and  that  they  also  must  be 
restored  before  a second  crop  can  be  obtained. 

“ The  salt  most  essential  to  the  growth  of  the 
potato  is  the  double  phosphate  of  ammonia  and 


USEFUL  RECIPES  AND  TRADE  SECRETS 


411 


magnesia ; that,  chiefly  required  for  hay  is  phos- 
phate of  lime;  while  for  almost  all  plants 
potassa  and  ammonia  are  highly  beneficial.” 

From  these  principles  we  “ may  deduce  a few 
valuable  conclusions  in  regard  to  the  chemistry 
of  agriculture.  First,  by  examining  the  ashes 
of  a thriving  plant,  we  discover  the  mineral 
ingredients  which  must  exist  in  a soil  to  render 
it  fertile  for  that  plant.  Secondly,  by  examin- 
ing a soil,  we  can  say  at  once  whether  it  is 
fertile  in  regard  to  any  plants  the  ashes  of  which 
have  been  examined.  Thirdly,  when  we  know 
the  defects  of  a soil,  the  deficient  matters  may 
be  easily  obtained  and  added  to  it,  unmixed 
with  such  as  are  not  required.  Fourthly,  the 
straw,  leaves,  etc.,  of  any  plant  are  the  best 
manure  for  that  plant,  since  every  vegetable 
extracts  from  the  soil  such  matters  alone  as  are 
essential  to  it.  This  important  principle  has 
been  amply  verified  by  the  success  attending 
the  use  of  wheat-straw,  or  its  ashes,  as  manure 
for  wheat,  and  of  the  chippings  of  vines  as  a 
manure  for  the  vineyard.  When  these  are  used 
(in  the  proper  quantity)  no  other  manure  is 
required.  Fifthly,  in  the  rotation  of  crops, 
those  should  be  made  to  follow  which  require 
different  materials;  or  a crop  which  extracts 
little  or  no  mineral  matter,  such  as  peas,  should 
come  after  one  which  exhausts  the  soil  of  its 
phosphates  and  potassa.” 

The  experiments  of  Messrs.  Lawes  and  Gil- 
bert have  forced  upon  them  opinions  differing 
from  those  of  Baron  Liebig  on  some  important 
joints  in  relation  to  his  “ mineral  theory,” 
which  endeavors  to  prove  that  “ the  crops  on  a 
field  diminish  or  increase  in  exact  proportion  to 
th©  diminution  or  increase  of  the  mineral  sub- 
stances conveyed  to  it  in  manure.”  The  results 
obtained  by  the  English  investigators  appear  to 
prove  that  it  is  impossible  to  get  good  crops  by 
using  mineral  manures  alone,  and  that  nitro- 
genous manures  (farm-yard  manure,  guano, 
ammoniacal  salts,  etc. ) are  fertilizing  agents  of 
the  highest  order. 

Of  the  chemical  manures  now  so  much  used, 
bone-dust  is,  perhaps,  the  most  important,  as  it 
supplies  the  phosphates  which  have  been 
extracted  by  successive  crops  of  grass  or  grain, 
the  whole  of  the  bones  of  the  cattle  fed  on  these 
crops  having  been  derived  from  the  soil;  its 
gelatin  also  yields  ammonia  by  putrefaction. 
Guano  acts  as  a source  of  ammonia,  containing 
much  oxalate  and  urate  of  ammonia,  with  some 
phosphates.  Nightsoil  and  urine,  especially  the 
latter,  are  most  valuable  for  the  ammonia  they 
yield,  as  well  as  for  the  phosphates  and  potassa, 
but  are  very  much  neglected  in  this  country, 
although  their  importance  is  fully  appreciated 
in  Belgium,  France,  and  China.  Nitrate  of 
soda  is  valued  as  a source  of  nitrogen. 


All  organic  substances  may  be  employed  as 
manures;  preference  being,  however,  given  to 
those  abounding  in  nitrogen,  and  which  readily 
decay  when  mixed  with  the  soil. 

The  analysis  of  manures,  soils,  and  the  ashes 
of  plants,  for  the  purpose  of  ascertaining  their 
composition  and  comparative  value,  is  not 
easily  performed  by  the  inexperienced;  but  a 
rough  approximation  of  their  contents,  suffi- 
ciently accurate  for  all  practical  purposes,  may 
be  generally  made  by  any  intelligent  person 
with  proper  care  and  attention. 

Artificial  Manures.  — 1.  (Anderson.)  Sul- 
phate of  ammonia,  common  salt,  and  oil  of 
vitriol,  of  each  10  parts;  chloride  of  potassium, 
15  parts;  gypsum  and  sulphate  of  potassa,  of 
each  17  parts;  saltpeter,  20  parts ; crude  Epsom 
salts,  25  parts;  sulphate  of  soda,  33  parts.  For 
clover. 

2.  (Huxtable. ) Crude  potash,  28  lbs.;  com- 
mon salt,  1 cwt. ; bone-dust  and  gypsum,  of 
each  2 cwt. ; wood- ashes,  15  bushels.  For  either 
grain,  turnips,  or  grass. 

3.  (Johnstone.)  Sulphate  of  soda  (dry),  11 
lbs. ; wood-ashes,  28  lbs. ; common  salt,  \ cwt. ; 
crude  sulphate  of  ammonia,  1 cwt. ; bone-dust, 
7 bushels.  As  a substitute  for  guano. 

4.  (Fertilizing  powder.)  A mixture  of  very 
fine  bone-dust,  18  parts;  calcined  gypsum  and 
sulphate  of  ammonia,  of  each  1 part.  The  seed 
is  ordered  to  be  steeped  in  the  “drainings” 
from  a dunghill,  and  after  being  drained,  but 
whilst  still  wet,  to  be  sprinkled  with  the  powder, 
and  then  dried. 

MANUSCRIPTS,  FADED  — To  Restore. 

Faded  manuscripts  may  be  restored  without 
the  inconvenience  of  employing  ammonia 
hydrosulphate,  by  using  a moderately  concen- 
trated aqueous  solution  of  gallotannic  acid.  The 
acid  is  applied  with  a camel’s-hair  brush,  the 
excess  washed  off  with  water,  and  the  manu- 
script dried  in  a warm  current  of  air.  The 
writing  comes  out  clear  and  black. 

M APLE  SUGAR  — Without  Maple  Trees. 

Though  the  secret  I am  about  to  reveal  may 
seem  very  simple  (when  explained),  I believe 
there  are  few  who  would  discover  it  of  their 
own  accord.  The  value  of  the  maple  sugar  crop 
is  considerable,  and  there  is  ready  sale  for  all 
that  can  be  made.  I was  led  by  curiosity  to 
boil  down  a little  butternut  sap  one  time  with 
an  equal  quantity  of  maple  sap,  and  the  result 
was  a sugar  which  I could  not  distinguish  from 
pure  maple.  I experimented  further  and  found 
that  if  a little  common  (cane)  sugar  was  added 
to  the  sap  of  the  butternut,  it  would  do  as  well 
as  an  addition  of  maple  sap.  I found  that  the 
sap  of  birch  and  several  other  trees  would  also 


412 


USEFUL  RECIPES  AND  TRADE  SECRETS 


make,  when  a very  little  cane  sugar  was  added, 
a sugar  which  in  looks  and  taste  exactly  re- 
sembled maple. 

MAPLE  TREES  — To  Tap. 

Do  not  open  the  trees  until  they  will  run 
equally  well  on  all  sides,  and  then  select  the 
thriftiest  part  of  the  tree  that  is  farthest  from 
an  old  orifice.  For  a tree  a foot  in  diameter 
put  in  one  spout  and  no  more,  and  never  bore 
it  but  once  in  a season,  but  freshen  them  once 
or  any  time  after  a long  freeze.  Dry  up  the 
spouts  as  soon  as  possible  after  they  are  done 
running,  to  prevent  decay.  An  auger  from  \ in. 
to  -|  is  the  best  size,  but  none  larger  than  \ in. 
should  be  employed.  Trees  in  open  grounds 
discharge  sweeter  water  and  more  of  it  than 
those  in  a forest. 

MARBLE. 

Marbles  are  merely  purer  and  more  compact 
varieties  of  limestone,  which  admit  of  being 
sawn  into  slabs,  and  are  susceptible  of  a fine 
polish.  White  marble  is  employed  for  the  prep- 
aration of  carbonic  acid  and  some  of  the  salts 
of  lime.  It  contains  about  65  per  cent,  of  lime. 
Sp.  gr.  2.70  to  2.85. 

To  Clean  Marble. — Marble  is  best  cleaned 
with  a little  soap  and  water,  to  which  some  ox- 
gall may  be  added.  Acids  should  be  avoided. 
Oil  and  grease  may  be  generally  removed  by 
spreading  a paste  made  of  soft  soap,  caustic 
potash  lye  and  fuller’s  earth  over  the  part,  and 
allowing  it  to  remain  there  for  a few  days,  after 
which  it  must  be  washed  off  with  clean  water. 
Or,  take  2 parts  of  common  soda,  1 part  of 
pumice  stone,  and  1 part  of  finely  powdered 
chalk;  sift  it  through  a fine  sieve,  and  mix  it 
with  water.  Rub  the  marble  well  all  over  with 
the  mixture;  then  wash  with  soap  and  water. 

To  Stain  Marble. — Marble  may  be  stained  or 
dyed  of  various  colors  by  applying  colored  solu- 
tions or  tinctures  to  the  stone,  made  sufficiently 
hot  to  make  the  liquid  just  simmer  on  the  sur- 
face. The  following  are  the  substances  usually 
employed  for  this  purpose : 

Blue:  Tincture  or  solution  of  litmus,  or  an 

alkaline  solution  of  indigo. 

Brown : Tincture  of  logwood. 

Crimson : A solution  of  alkanet  root  in  oil  of 
turpentine. 

Flesh  Color:  Wax  tinged  with  alkanet  root, 
and  applied  to  the  marble  hot  enough  to  melt  it 
freely. 

Gold  Color:  A mixture  of  equal  parts  of 

white  vitriol,  sal  ammoniac  and  verdigris,  each 
in  fine  powder,  and  carefully  applied. 

Green:  An  alkaline  solution  or  tincture  of 

aap  green,  or  wax  strongly  colored  with  verdi- 


gris ; or  the  stone  is  first  stained  blue,  and  then 
the  materials  for  yellow  stain  are  applied. 

Red:  Tincture  of  dragon’s  blood,  alkanet 

root,  or  cochineal. 

Yellow:  Tincture  of  gamboge,  tumeric,  or 
saffron ; or  wax  colored  with  annotta.  Success 
in  the  application  of  these  colors  requires  con- 
siderable experience.  By  their  skillful  use,  how- 
ever, a very  pleasing  effect,  both  of  color  and 
grain,  may  be  produced. 

MARBLING—  Of  Books,  etc. 

The  edges  and  coversof  books  are  “ marbled  ” 
by  laying  the  color  on  them  by  means  of  a 
wooden  trough  containing  mucilage,  as  fol- 
lows: Provide  a wooden  trough,  2 inches  deep; 

boil  in  a brass  or  copper  pan  any  quantity  of 
linseed  and  water  until  a thick  mucilage  is 
formed;  strain  this  into  the  trough,  and  let  it 
cool ; then  grind  on  a marble  slab  any  of  the 
following  colors  in  table  beer:  For  blue,  Prus- 

sian blue,  or  indigo;  red,  rose-pink,  vermilion, 
or  drop  lake;  yellow,  king’s  yellow,  yellow 
ochre,  etc.;  white,  flake  white;  black,  ivory 
black,  or  burnt  lampblack;  brown,  umber,  burnt 
u.,  terra  di  sienna,  burnt  s. ; black  mixed  with 
yellow  or  red  also  makes  brown;  green,  blue 
and  yellow  mixed ; purple,  red  and  blue  mixed. 
For  each  color  provide  two  cups  — one  for  the 
ground  colors,  the  other  to  mix  them  with  the 
ox- gall,  which  must  be  used  to  thin  them  at 
discretion.  If  too  much  gall  is  used  the  colors 
spread ; when  they  keep  their  place  on  the  sur- 
face of  the  trough,  on  being  moved  with  a quill, 
they  are  fit  for  use.  All  things  being  in  readi- 
ness, the  prepared  colors  are  successively 
sprinkled  on  the  surface  of  the  mucilage  in 
the  trough  with  a brush,  and  are  waved  or 
drawn  about  with  a quill  or  stick  according  to 
taste.  When  the  design  is  thus  formed,  the 
book,  tied  tightly  between  cutting  boards  of 
the  same  size,  is  lightly  pressed  with  its  edge 
on  the  surface  of  the  liquid  pattern,  and  then 
withdrawn  and  dried.  The  film  of  color  in  the 
trough  may  be  as  thin  as  possible;  and  if  any 
remains  after  the  marbling,  it  may  be  taken  off 
by  applying  paper  to  it  before  you  prepare  for 
marbling  again. 

To  diversify  the  effect,  a little  sweet  oil  is 
often  mixed  with  the  colors  before  sprinkling 
them  on,  by  which  means  a light  halo  or  circle 
appears  round  each  spot.  In  like  manner  spirit 
of  turpentine,  sprinkled  on  the  surface  of  the 
trough,  produces  white  spots. 

Sprinkling  is  performed  by  simply  dipping 
a stiff-haired  painter’s  brush  into  the  color,  and 
suddenly  striking  it  against  a small  stick  held 
in  the  left  hand  over  the  work.  By  this  means 
the  color  is  evenly  scattered  without  producing 
“blurs”  or  “blots.” 


USEFUL  RECIPES  AND  TRADE  SECRETS 


413 


Paper , Pasteboard , etc.,  in  sheets,  are  mar- 
bled and  sprinkled  in  a similar  manner  to  that 
above  described,  but  in  this  case  the  trough 
must,  of  course,  be  larger. 

MARMALADE. 

Originally  a conserve  made  of  quinces  and 
sugar;  now  commonly  applied  to  the  conserves 
of  other  fruit,  more  especially  to  those  of  oranges 
and  lemons. 

Marmalades  are  made  either  by  pounding  the 
pulped  fruit  in  a mortar  with  an  equal  or  a 
rather  larger  quantity  of  powdered  white  sugar, 
or  by  mixing  them  together  by  heat,  passing 
them  through  a hair  sieve  whilst  hot,  and  then 
putting  them  into  pots  or  glasses.  The  fruit- 
pulps  are  obtained  by  rubbing  the  fruit  through 
a fine  hair  sieve,  either  at  once  or  after  it  has 
been  softened  by  simmering  it  for  a short  time 
along  with  a little  water.  When  heat  is  em- 
ployed in  mixing  the  ingredients,  the  evapora- 
tion should  be  continued  until  the  marmalade 
“jellies”  on  cooling.  The  following  recipes 
are  to  supplement  those  given  under  the  head 
of  Cookery: 

Apricot  Marmalade. — From  equal  parts  of 
pulp  and  sugar. 

Mixed  Marmalade. — From  plums,  pears  and 
apples,  variously  flavored  to  palate. 

Orange  Marmalade.— From  oranges,  by  boil- 
ing the  peels  in  syrup  until  soft,  then  pulping 
them  through  a sieve,  adding  as  much  white 
sugar,  and  boiling  them  with  the  former  syrup 
and  the  juice  of  the  fruit  to  a proper  consistency. 

Scotch  Marmalade.  — 1.  Orange  juice,  1 
quart;  yellow  peel  of  the  fruit,  grated;  honey, 
2 lbs. ; boil  to  a proper  consistency. 

2.  Oranges,  8 lbs. ; peel  them  as  thinly  as  pos- 
sible, then  squeeze  out  the  juice,  boil  it  on  the 
yellow  peels  for  \ of  an  hour,  strain,  add  white 
sugar,  7 lbs.,  and  boil  to  a proper  consistency. 

Tomato  Marmalade.  — Like  apricot  mar- 
malade, adding  a few  slices  of  onion  and  a lit- 
tle parsley. 

MATCHES. 

The  original  “ lucifers,”  or  “ light-bearing 
matches,”  invented  in  1826,  consisted  of  strips 
of  pasteboard  or  fiat  splints  of  wood,  tipped 
first  with  sulphur,  and  then  with  a mixture  of 
sulphide  of  antimony  and  chlorate  of  potassa, 
and  were  ignited  by  drawing  them  briskly 
through  folded  glass-paper.  They  required  a 
condsirable  effort  to  ignite  them,  and  the  com- 
position was  apt  to  be  torn  off  by  the  violence 
of  the  friction.  We  need  not  describe  the 
“ chemical  matches,”  “ phosphorus  bottles,”  and 
“ prometheans,”  in  use  during  the  early  part  of 


the  present  century,  as  these  are  quite  obsolete. 
The  process  for  making  ordinary  phosphorus 
matches  is  as  follows : 

The  wooden  splints  are  cut  by  steam  machin- 
ery from  the  very  best  quality  of  pine  planks, 
perfectly  dried  at  a temperature  of  400°  Fahr. 
In  the  manufacture  double  lengths  are  used, 
so  that  each  splint  may  be  coated  with  the 
igniting  composition  at  both  ends,  and  then  cut 
asunder  in  the  middle  to  form  two  matches. 
The  ends  of  the  double  splints,  having  been 
slightly  charred  by  contact  with  a red-hot 
plate,  are  coated  with  sulphur  by  dipping  them 
to  the  requisite  depth  in  the  melted  material. 
In  some  cases  the  ends  are  saturated  with 
melted  wax  or  paraffin  instead  of  sulphur.  The 
splints  are  then  arranged  in  a frame  between 
grooved  boards  in  such  a manner  that  the  pre- 
pared ends  project  on  each  side  of  the  frame. 
These  projecting  ends  are  then  tipped  with  the 
phosphorus  composition,  which  is  spread  to  a 
uniform  depth  of  about  J inch  on  a smooth  slab 
of  stone,  kept  warm  by  means  of  steam  beneath. 
When  partially  dry,  the  tipped  splints  are  taken 
from  the  frames,  cut  through  the  middle,  and 
placed  in  heaps  ready  for  “ boxing.” 

The  different  compositions  for  tipping  the 
matches  in  use  in  different  countries  and  fac- 
tories all  consist  essentially  of  emulsions  of 
phosphorus  in  a solution  of  glue  or  gum,  with  or 
without  other  matters  for  increasing  the  com- 
bustibility, for  coloring,  etc.  In  England  the 
composition  contains  a considerable  quantity  of 
chlorate  of  potassa,  which  imparts  a snapping 
and  flaming  quality  to  the  matches  tipped  with 
it,  and  but  little  phosphorus,  on  account  of  the 
moisture  of  the  climate.  In  Germany  the  pro- 
portion of  phosphorus  used  is  much  larger,  and 
niter,  or  some  metallic  peroxide,  replaces  chlor- 
ate of  potassa.  The  German  matches  light 
quietly  with  a mild,  lambent  flame,  and  are  in- 
jured quickly  by  damp.  The  following  form- 
ulae have  been  selected : 

1.  (English.)  Fine  glue,  2 parts,  broken 
into  small  pieces,  and  soaked  in  water  till  quite 
soft,  is  added  to  water,  4 parts,  and  heated  by 
means  of  a water  bath  until  it  is  quite  fluid, 
and  at  a temperature  of  200°  to  212°  Fahr. 
The  vessel  is  then  removed  from  the  fire,  and 
phosphorus,  1J  to  2 parts,  is  gradually  added, 
the  mixture  being  agitated  briskly  and  con- 
tinually with  a “stirrer”  having  wooden  pegs 
or  bristles  projecting  at  its  lower  end.  When 
a uniform  emulsion  is  obtained,  chlorate  of 
potassa,  4 to  5 parts,  powdered  glass,  3 to  4 
parts,  and  red  lead,  smalt,  or  other  coloring 
matter,  a sufficient  quantity  ( all  in  a state  of 
very  fine  powder)  are  added,  one  at  a time,  to 
prevent  accidents,  and  the  stirring  continued 
until  the  mixture  is  comparatively  cool. 


414 


USEFUL  RECIPES  AND  TRADE  SECRETS 


According  to  Mr.  G.  Gore,  the  above  propor- 
tions are  those  of  the  best  quality  of  Euglish 
composition.  The  matches  tipped  with  it  de- 
flagrate with  a snapping  noise. 

2.  (German.)  a.  (Bottger.)  Dissolve  gum 
Arabic,  16  parts,  in  the  least  possible  quantity 
of  water,  add  of  phosphorus  (in  powder),  9 
parts,  and  mix  by  trituration ; then  add  of  niter, 
14  parts;  vermilion  or  binoxide  of  manganese, 
16  parts,  and  form  the  whole  into  a paste,  as 
directed  above;  into  this  the  matches  are  to  be 
dipped,  and  then  exposed  to  dry.  As  soon  as 
the  matches  are  quite  dry,  they  are  to  be  dipped 
into  a very  dilute  copal  varnish  or  lac  varnish 
and  again  exposed  to  dry,  by  which  means  they 
are  rendered  waterproof,  or  at  least  less  likely 
to  suffer  from  exposure  in  damp  weather. 

b.  ( Bottger. ) Glue,  6 parts,  is  soaked  in  a 
little  cold  water  for  24  hours,  after  which  it  is 
liquefied  by  trituration  in  a heated  mortar; 
phosphorus,  4 parts,  is  now  added  and  rubbed 
down  at  a heat  not  exceeding  150°  Fahr.;  niter 
(in  fine  powder),  10  parts,  is  next  mixed  in, 
and  afterwards  red  ochre,  5 parts,  and  smalt,  2 
parts,  are  further  added,  and  the  whole  formed 
into  a uniform  paste,  into  which  the  matches 
are  dipped,  as  before.  Cheaper  than  the  last. 

c.  (Diesel.)  Phosphorus,  17  parts;  glue,  21 
parts;  red  lead,  24  parts;  niter,  38  parts.  Pro- 
ceed as  above. 

Ohs.  Matches  tipped  with  the  above  (a,  b, 
and  c ) inflame  without  f ulmination  when 
rubbed  against  a rough  surface,  and  are  hence 
termed  “ noiseless  matches  ” by  the  makers. 

3.  (Safety  matches.)  The  latest  improve- 
ment of  note  in  the  manufacture  of  matches 
consists  in  dividing  the  ingredient  of  the  match- 
mixture  into  two  separate  compositions,  one 
being  placed  on  the  ends  of  the  splints,  as  usual, 
and  the  other,  which  contains  the  phosphorus, 
being  spread  in  a thin  layer  upon  the  end  or 
lid  of  the  box.  The  following  are  the  composi- 
tions used  by  the  patentee : a.  (For  the  splints.) 
Chlorate  of  potassa,  6 parts;  sulphuret  of  anti- 
mony, 2 to  3 parts;  glue,  1 part.  b.  (For  the 
friction  surface.)  Amorphous  phosphorus,  10 
parts;  sulphuret  of  antimony  or  peroxide  of 
manganese,  8 parts;  glue,  3 to  6 parts.  Spread 
thinly  upon  the  surface,  which  has  been  previ- 
ously made  rough  by  a coating  of  glue  and 
sand. 

By  thus  dividing  the  composition  the  danger 
of  fire  arising  from  ignition  of  the  matches  by 
accidental  friction  is  avoided,  as  neither  the  por- 
tion on  the  splint  nor  that  on  the  box  can  be 
ignited  by  rubbing  against  aD  unprepared  sur- 
face. Again,  by  using  the  innocuous  red  or 
amorphous  phosphorus,  the  danger  of  poisoning 
is  entirely  prevented. 


Cooper's  Matches. — These  are  made  by  dip- 
ping strips  of  coarse  linen  or  canvas  into 
melted  brimstone.  For  use,  the  brimstone  on 
one  of  them  is  set  on  fire,  and  the  match  is  then 
at  once  suspended  in  the  cask  and  the  bung 
loosely  set  in  its  place.  After  the  lapse  of  2 or 
3 hours  the  match  is  removed  and  the  cask 
filled  with  liquor.  Some  persons  pour  a gallon 
or  two  of  the  liquor  into  the  cask  before 
“ matching  ” it.  The  object  is  to  allay  exces- 
sive fermentation. 

MATTING — To  Wash. 

Matting  should  never  be  washed  with  any- 
thing but  salt  and  water  — a pint  of  salt  to  ^ 
pailful  soft  water,  moderately  warm.  Dry 
quickly  with  a soft  cloth.  Twice  during  a 
season  will  probably  be  sufficient  washing  for  a 
bed-room,  but  a room  much  used  will  require  it 
somewhat  oftener. 

MATTRESSES  — Care  of. 

A hair  mattress  very  seldom  receives  the  care 
it  deserves.  The  maid  who  turns  it  once  a day 
feels  that  she  is  doing  her  duty  nobly.  And 
then  the  mistress  wonders  that  it  doesn’t  wear 
evenly,  and  is  surprised  to  find  it  worn  in  spots. 
It  will  always  wear  in  spots  unless  the  springs 
beneath  it  are  covered.  The  iron  either  rusts 
or  wears  out  the  ticking  invariably.  Therefore, 
the  springs  should  have  a stout  cover  of  ticking, 
made  to  button  at  one  end,  so  that  it  may  be 
frequently  taken  off  and  washed,  and  that  the 
springs  may  be  dusted.  An  unbleached  cotton 
cover  on  the  mattress  will  preserve  its  freshness 
for  a long  time. 

When  spots  and  stains  do  make  their  appear- 
ance on  the  mattress,  some  warm  water,  made 
smooth  by  a little  ammonia,  and  a rag,  will 
usually  remove  them.  The  rag  should  be 
merely  dampened,  and  when  vigorous  rubbing 
has  removed  the  spot,  a little  clear  water  should 
be  used  to  rinse  the  place  and  a dry  cloth  used 
to  dry  it. 

Mattresses  should  be  turned  not  only  from 
side  to  side,  but  also  from  head  to  foot,  fre- 
quently, to  insure  their  wearing  evenly  and  not 
developing  the  hills  and  hollows  found  in  un- 
cared-for couches.  And,  of  course,  it  should 
be  brushed  with  a whisk-broom  each  day  and 
aired. 

MEDALS— To  Take  Impressions  of. 

Melt  a little  isinglass  glue  made  with  brandy 
and  pour  it  thinly  over  the  medal,  so  as  to  cover 
its  whole  surface;  let  it  remain  for  a day  or  two, 
till  it  be  thoroughly  dry  and  hardened,  and 
then,  taking  it  off,  it  will  be  fine,  clear  and  hard 
as  a piece  of  glass,  and  will  have  a very  elegant 
impression  of  the  coin. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


415 


MILDEW— To  Extract  from  Linen. 

Rub  strong  soap  aDd  salt  on  the  mildewed 
spots;  keep  them  moist  and  exposed  to  the  snn; 
repeat  several  times.  Use  soap  made  with  the 
lye  from  wood  ashes. 

MILK. 

To  Test  Milk.  — A cheap  lactometer  may 
be  made  by  getting  a glass  bulb  and  stem, 
both  hollow,  and  loading  the  bulb  with  shot 
until  the  instrument  will  float  upright  in  pure 
milk.  Mark  on  the  stem  the  point  to  which  it 
sinks — the  surface  point.  Remove  it  from  the 
milk  and  float  it  in  pure  water,  marking  the 
surface  point  as  before,  which  will  be  consider- 
ably higher  on  the  stem  than  the  other  mark. 
Now  take  a narrow  slip  of  paper  capable  of 
being  rolled  lengthwise,  and  insert  it  in  the 
stem  of  the  instrument  so  that  the  figures  on  it 
will  be  visible  through  the  glass.  Lay  off  on 
this,  in  the  direction  of  its  length,  a space  equal 
to  the  distance  between  the  two  surface  points, 
numbering  the  one  0 and  the  other  100.  Sub- 
divide this  space  into  10  or  20  proportional 
spaces,  correspondingly  numbered;  roll  the  slip 
and  insert  it  in  the  stem  until  the  0 is  at  the 
surface  point  of  the  milk,  the  100  at  the  point 
of  the  water.  Your  lactometer  is  now  complete. 
Float  it  in  your  milk  can  every  morning,  and 
the  depth  to  which  it  sinks  will  register  the  per- 
centage of  dishonest  water,  if  any,  the  milk  con- 
tains. 

To  Preserve  Milk. — Place  the  milk  in  a bot- 
tle and  place  the  bottle  in  a pot  of  water  over  a 
slow  fire.  Let  the  bottle  remain  for  half  an 
hour  after  the  water  has  begun  to  boil,  and  then 
cork  it  tightly. 

To  Deodorize  Milk. — Sometimes,  in  the 
spring  when  cows  are  fed  upon  rutabagas,  the 
milk  has  such  a disagreeable  taste  and  odor  as 
to  be  unfit  for  butter-making.  This  can  be  ob- 
viated by  putting  a pinch  of  saltpeter,  finely 
pulverized,  into  every  gallon  of  cream. 

MOSQUITOES— To  Destroy. 

The  inhabitant  of  a summer  cottage,  finding 
the  insects  very  troublesome,  traced  them  to 
their  breeding-place,  a rain-water  pool  in  the 
neighborhood  with  a surface  of  60  square 
feet.  Finding  that  eggs  were  deposited,  he 
sprinkled  4 oz.  of  kerosene  over  the  surface  of 
the  pool.  At  the  end  of  ten  days  it  was  covered 
with  dead  insects,  of  which  7,400  were  counted. 
Most  of  these  were  gnats,  but  there  were  371 
female  mosquitoes  and  many  males.  As  the 
average  number  of  eggs  laid  by  a female  mos- 
quito is  300,  the  destrnction  of  these  371  speci- 
mens prevented  the  development  of  111,300 
individuals  of  the  next  generation.  Moreover, 
certain  females  flew  away  after  touching  the 


water,  and  undoubtedly  died  at  some  distance 
from  the  pool.  The  experiment  proved  so  suc- 
cessful that  it  is  likely  to  be  repeated  in  dis- 
tricts where  mosquitoes  abound.  The  remedy 
has  the  double  advantage  of  being  simple  and 
cheap.  The  propagation  of  insects  could  be 
arrested  over  96,000  square  feet  of  water  surface 
by  using  a barrel  of  kerosene,  and  the  cheaper 
oil  is  much  preferable  to  the  expensive  for  the 
purpose.  It  is  suggested  that  if  the  application 
be  made  early  in  June,  so  as  to  head  off  the 
first  generation,  the  numbers  of  the  biting  pests 
may  be  reduced  to  a minimum. 

To  Keep  Out  Mosquitoes.- — If  a bottle  of  the 
oil  of  pennyroyal  is  left  uncorked  in  a room  at 
night,  not  a mosquito,  nor  any  other  blood- 
sucker, will  be  found  there  in  the  morning.  It 
is  said  that  to  burn  a piece  of  gum  camphor 
about  the  size  of  a walnut  will  drive  out  mos- 
quitoes. It  burns  as  readily  as  pitch,  with  a 
clear,  bright  flame,  and  apparently  no  odor. 

A Cure  for  Mosquito  Bites. — The  best 
antidote  is  undoubtedly  ammonia  weakened 
with  a little  water  or  salt  and  water.  Some 
people  go  so  far  as  to  press  the  poison  out  of 
the  bite  with  some  small  metal  instrument  like 
the  point  of  a watch-key,  before  applying  the 
antidote.  This  prevents  the  painful  swelling 
that  sometimes  occurs.  As  in  other  cases,  “ One 
man’s  meat  is  another  man’s  poison,”  and  the 
same  remedy  will  not  apply  to  all  individuals. 
Some  find  camphor  most  efficacious  and  salt  and 
water  will  lot  avail.  Ammouia,  however,  seems 
to  be  generally  successful  as  a neutralizer  of  the 
mosquito  poison.  Where  there  are  large  quan- 
tities of  mosquitoes  and  no  reason  for  their 
appearance  is  apparent,  it  is  well  to  look  about 
the  premises  for  something  which  attracts  them. 
An  uncovered  barrel  of  rain-water  will  bring 
them  in  hordes,  and  damp  places  and  stagnant 
pools  are  spots  where  they  delight  to  congre- 
gate. 

MOTHS. 

Furs  and  woolen  goods  may  be  preserved 
from  the  ravages  of  moths  by  putting  them 
away  in  paper  bags  tightly  closed.  The  articles 
should  be  well  beaten  and  aired  before  putting 
away. 

It  is  well  to  remember  that  the  moth  never 
destroys  woolens ; it  is  the  worm.  It  is  well  to 
remember  that  camphor  and  all  the  other  vile 
odors  in  the  world  will  never  protect  fabrics  in 
the  least. 

If  a woman  puts  a garment  away  that  has  so 
much  as  one  moth  egg,  a ton  of  camphor  won’t 
prevent  that  egg  from  hatching,  if  there’s  any 
hatch  to  it.  The  only  way  to  preserve  a gar- 
ment from  the  ravages  of  the  moth,  is  to  be 
absolutely  sure  in  the  first  place  that  a moth 


416 


USEFUL  RECIPES  AND  TRADE  SECRETS 


has  laid  no  eggs  in  it,  and  this  is  not  easy  to 
discover,  because  with  the  mother  instinct  it 
creeps  into  dark  crevices,  the  more  obscure  the 
better,  and  its  eggs  are  as  small  as  the  point  of 
a pin.  It  coats  these  eggs  or  incrusts  them 
with  a covering,  and  you  might  beat  and  beat 
the  garment  and  not  in  the  slightest  degree 
hurt  the  eggs.  Now  you  can  put  that  garment 
away  in  a camphor  chest  and  heap  a ton  of 
camphor  on  top  of  it,  yet  if  one  of  these  eggs 
hatches  a worm,  that  worm  will  start  in  to  feed. 

The  only  way  to  be  sure  that  none  of  these 
eggs  are  put  away  in  a garment  is  to  keep  the 
garment  out  under  constant  surveillance  for  two 
or  three  weeks  before  putting  it  away,  and  in 
that  time  any  newly-hatched  worm  will  develop 
into  a size  that  can  be  readily  seen.  Once  a 
garment  is  absolutely  free  of  the  egg  or  worm, 
it  can  then  be  tied  up  in  a paper  parcel,  or  any- 
thing else  that  will  keep  the  living  moth  out, 
with  perfect  impunity,  for  a moth  will  never 
bore  its  way  into  anything. 

To  Kill  Moths  in  Carpets. — Wring  a coarse 
crash  towel  out  of  clear  water,  spread  it  smoothly 
on  the  carpet,  iron  it  dry  with  a good  hot  iron, 
repeating  the  operation  on  all  parts  of  the  car- 
pet suspected  of  being  infected  with  moths. 
No  need  to  press  hard,  and  neither  the  pile  nor 
color  of  the  carpet  will  be  injured,  and  the 
moths  will  be  destroyed  by  the  heat  and  steam. 

MOULD  — To  Prevent. 

A small  quantity  of  carbolic  acid  added  to 
paste,  mucilage  or  ink  will  prevent  mould. 
An  ounce  of  the  acid  to  a gallon  of  whitewash 
will  keep  cellars  and  dairies  from  the  disagree- 
able odor  which  often  taints  milk  and  meat  kept 
in  such  places. 

MOUSE  TRAP. 

An  ever-ready  mouse  trap  which  may  be 
readily  constructed  at  home  has  two  frames  to 
which  a movable  platform  is  pivoted.  Above 
this  platform  is  suspended  a small  stick,  to  the 
point  of  which  is  attached  the  bait  that  is  to 
excite  the  appetite  of  the  little  rodent.  The 
platform,  being  horizontal,  is  supported  at  one 
end  and  held  in  place  by  a book  or  box,  but  ac- 
cessible to  the  mice.  The  bait  is  suspended 
above  the  loose  end.  As  soon  as  the  mouse 
has  traversed  the  pivoted  center  its  weight  is 
sufficient  to  rock  the  board,  and  the  animal 
tumbles  into  the  pail  of  water  at  that  end.  Its 
cries  of  distress  before  it  drowns  attract  the  other 
mice,  and  they  come  to  see  what  is  going  on. 
They  also  tip  the  board  and  meet  with  a similar 
fate. 

MOUTH  WASH. 

Powdered  white  Castile  soap,  2 drams;  alco- 
hol, 3 oz.;  honej,  1 oz. ; essence  or  extract  jas- 


mine, 2 drams.  Dissolve  the  soap  in  alcohol 
and  add  honey  and  extract. 

MUCILAGE. 

1.  The  best  quality  of  mucilage  in  the  market 
is  made  by  dissolving  clear  glue  in  equal  vol- 
umes of  water  and  strong  vinegar,  and  adding 
\ of  an  equal  volume  of  alcohol,  and  a small 
quantity  of  a solution  of  alum  in  water.  Some 
of  the  cheaper  preparations  offered  for  sale  are 
merely  boiled  starch  or  flour,  mixed  with  nitric 
acid  to  prevent  their  gelatinizing. 

2.  Dissolve  3 oz.  of  gum  arabic  in  an  earth- 
enware vessel  containing  ^ pint  of  cold  water. 
If  stirred  occasionally,  the  gum  will  be  dissolved 
in  24  hours  and  ready  for  use. 

3.  Fine,  clean  glue,  1 lb.;  gum  arabic,  10 
oz. ; water,  1 quart ; melt  by  heat  in  a glue  ket- 
tle; when  melted,  add  slowly  10  oz.  strong  nitric 
acid.  Then  bottle,  adding  a couple  of  cloves  to 
each  bottle  to  prevent  moulding. 

MUSTARD. 

1.  A recipe  which  results  in  a quality  of  mus- 
tard almost  as  delicious  as  the  famous  “ Dtis- 
seldorf”  is  the  following:  To  125  grains  of 
white  mustard  flour  add  as  many  grains  of 
the  black,  and  mix  well  and  thoroughly  with 

1 pint  of  good  Rhine  wine  and  J pint  of  good 
wine  vinegar,  mixing  them  in  an  earthen  pot. 
This  mixture  must  be  well  covered. and  allowed 
to  remain  over  night  in  a warm  place,  near  a 
kitchen  stove,  for  example. 

On  the  following  morning  there  must  be 
added  260  grains  of  clear  white  sugar,  2J 
grains  powdered  cinnamon,  2^  grains  of  pow- 
dered cloves,  5 grains  of  allspice,  1 grain  carda- 
mon, ^ grain  ground  nutmeg,  and  the  peel  of 
^ lemon,  cut  fine.  The  mass  must  be  constantly 
stirred  while  all  these  ingredients  are  added 
and  enough  wine  vinegar  is  used  to  make  it  the 
proper  thickness  of  mustard.  When  done  it  is 
filled  into  stone  jars,  covered  with  parchment. 
A delicious  mustard  is  thus  obtained. 

2.  Mustard  (ground),  3J  lbs.;  water,  q.  s.  to 
form  a stiff  paste;  in  ^ hour  add  of  common 
salt  (rubbed  very  fine),  1 lb.;  with  vinegar, 
grape  juice,  lemon  juice,  or  white  wine,  q.  s.  to 
reduce  it  to  a proper  consistency. 

3.  To  the  last  add  a little  soluble  cayenne 
pepper  or  essence  of  cayenne. 

4.  (Lenormand.)  Best  flour  of  mustard, 

2 lbs.;  fresh  parsley,  chervil,  celery,  and  tar- 
ragon, of  each  J oz.;  garlic,  1 clove;  12  salt 
anchovies  (all  well  chopped);  grind  well  to- 
gether, add  of  salt,  1 oz. : grape  juice  or  sugar 
q.  s.  to  sweeten;  with  sufficient  water  to  form 
the  mass  into  a thinnish  paste  by  trituration  iu 
a mortar.  When  put  into  pots,  a red-hot  poker 
is  to  be  thrust  into  each,  and  a little  vinegar 
afterward  poured  upon  the  surface. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


417 


5.  (French. ) From  black  mustard  seed  ( gently- 
dried  until  friable,  then  finely  powdered),  1 lb.; 
salt,  2 oz. ; tarragon  vinegar,  q.  s.  to  mix.  In 
a similar  way  the  French  prepare  several  other 
“mustards,”  by  employing  vinegars  flavored 
with  the  respective  substances,  or  walnut  or 
mushroom  catsup,  or  the  liquors  of  the  richer 
pickles. 

6.  (French.)  Salt,  1J  lb.;  scraped  horse- 
radish, lib. ; garlic,  2 cloves;  boiling  vinegar, 
2 gals.;  macerate  in  a covered  vessel  for  24 
hours,  strain,  and  add  of  flour  of  mustard  q.  s. 

7.  (Patent.)  Black  ginger  (bruised),  12 
lbs.;  common  salt,  18  lbs.;  water,  15  gals.;  boil, 
strain,  and  add  to  each  gallon  flour  of  mustard, 
5 lbs. 

NAILS. 

To  Drive  into  Hard  Timber. — Dip  the  points 
into  lard,  or  rub  with  tallow. 

To  Keep  Nails  from  Rusting. — Nails  for 
garden  use  or  for  trailing  vines,  where  driven 
only  part  way  and  subjected  to  air  and  moist- 
ure, are  liable  to  rust.  After  they  have  begun 
to  oxidize  it  is  almost  impossible  to  stop  them. 
They  should  be  previously  prepared  for  the 
position.  To  make  them  secure  against  rust, 
mix  a pint  of  linseed  oil  with  2 oz.  black  lead, 
stirring  until  the  whole  is  thoroughly  incor- 
porated; heat  the  nails  red  bot  and  steep  them 
in  the  mixture.  They  should  then  be  well 
drained  and  shaken  up  in  an  old  nail  bag  until 
dry.  The  linseed  oil  and  black  lead  cover  them 
with  a film  of  varnish  which  is  impervious  to 
wet.  The  above  proportions  will  serve  for  a 
very  large  quantity.  If  the  black  lead  and 
linseed  oil  are  not  easily  obtained,  heat  the  nails 
and  throw  them  into  any  coarse  grease.  The 
latter  process  is  not  so  effectual  as  the  first,  but 
will  answer  very  well.  The  grease  used  should 
not  contain  a particle  of  salt. 

ODORS  — From  Cooking. 

A lump  of  bread  about  the  size  of  a billiaru 
ball,  tied  up  in  a linen  bag  and  placed  in  the 
pot  in  which  greens  are  boiling,  will  absorb 
the  gases  which  oftentimes  send  such  an  un- 
pleasant odor  to  the  regions  above.  Or,  put  1 
or  2 red  peppers  or  a few  pieces  of  charcoal 
into  a pot  where  ham,  cabbage,  etc.,  is  boiling, 
and  the  house  will  not  be  filled  with  the  odor. 

OIL-CLOTH. 

Oil-cloth  for  floors  is  made  on  stout  hemp 
canvas,  which  is  woven  very  wide  so  as  to  have 
no  seams  in  it.  This  canvas  is  first  stretched 
tight  over  a frame,  then  covered  with  thin  glue, 
or  size,  and  rubbed  down  with  pumice.  This 
is  to  fill  in  the  spaces  between  the  threads  and 


make  the  whole  very  smooth.  Then  a coating 
of  thick  paint  is  spread  over  the  surface  and 
rubbed  in  with  a trowel.  When  this  is  dry  an- 
other thick  coat  is  put  on,  and  after  that  an- 
other, and  then  a coat  of  thin  paint,  laid  on 
with  a brush.  All  of  these  are  of  one  color, 
and  after  they  have  been  put  on  and  dried,  the 
pattern  of  the  oil-cloth  is  printed  on  by  means 
of  wooden  blocks.  Oil-cloth  for  table  covers  is 
made  of  light  cloth  or  canvas,  two  coats,  or 
perhaps  three,  of  common  paint  are  laid  on,  and 
the  design  is  printed  in  the  same  way  that  calico 
is  printed. 

Laying  Oil-cloth. — In  putting  a fresh  oil- 
cloth on  a passageway  or  kitchen,  or  any  much 
used  space,  it  is  a good  plan  to  lay  it  on  the  old 
one.  Raise  the  edges  a little  and  wipe  out  the 
accumulated  dust  with  a damp  cloth,  then  let 
it  fall  again  in  place,  and  put  the  new  one  over 
it.  The  latter  will  wear  half  again  as  long,  as 
the  first  cloth  protects  it  from  roughness  on  the 
floor  beneath. 

Washing  Oil-cloth. — Kitchen  oil-cloth  does 
get  shabby  very  often  in  a remarkably  short 
time,  and  the  manufacturer  and  the  merchant 
who  sold  it  get  all  the  blame,  whereas  some  of 
it  should  be  shouldered  by  both  mistress  and 
maid.  Tepid  (not  hot)  water  should  be  used  in 
wiping  up  an  oil-cloth,  and  soap  only  where 
there  are  grease  spots.  Wet  only  a small  por- 
tion at  a time,  and  as  soon  as  the  dust  and  dirt 
are  removed,  wipe  perfectly  dry.  After  the  oil- 
cloth is  cleaned,  go  over  it  with  a flannel  wet 
with  linseed  oil.  Use  plenty  of  strength  rub- 
bing in  the  oil.  Once  a year  give  the  oil-cloth 
a good  coat  of  varnish.  With  proper  treatment 
a good  oil-cloth  lasts  for  years,  and  the  colors 
keep  bright  even  after  constant  use. 

OIL  PAINTINGS -To  Clean. 

Castile  soap  and  water  may  be  used  without 
danger  in  cleaning  oil  paintings.  Care  must 
be  taken  not  to  wet  the  backs  or  let  water 
through  cracks.  There  are  other  methods  of 
cleaning,  but  these  should  be  employed  only  by 
experts.  For  dusting  pictures,  a silk  handker- 
chief should  be  used. 

To  Restore  Oil  Paintings. — By  lapse  of  time 
and  physical  and  chemical  changes,  the  paint 
loses  in  some  degree  its  transparency  and  the 
picture  fades,  those  colors  containing  the  least 
oil  changing  the  most.  Pettenkofer  has  dis- 
covered that  the  vapor  of  alcohol  will  renew  the 
qualities,  and  he  restores  old  oil  paintings  by 
placing  them  over  a tight  box,  in  the  bottom  of 
which  is  a flannel  cloth  dampened  with  alcohol 
of  80  per  cent,  strength.  The  arrangement 
should  be  such  that  every  part  of  the  picture 
will  be  exposed  to  the  alcoholic  vapor. 


418 


USEFUL  RECIPES  AND  TRADE  SECRETS 


OILS— Drying. 

All  the  fixed  oils  have  an  attraction  more  or 
less  powerful  for  oxygen,  and,  by  exposure  to 
air,  they  either  become  hard  and  resinous,  or 
they  only  thicken  slightly,  and  become  sour  and 
rancid.  Those  which  exhibit  the  first  property 
in  a marked  degree,  as  the  oils  of  linseed, 
poppy,  rape  and  walnut,  are  called  “ drying 
oils,”  and  are  used  as  vehicles  for  colors  in 
painting.  The  others  are  frequently  termed 
“ glutinous  ” or  “ non-drying  oils.” 

The  resinifying  or  drying  property  of  oils  is 
greatly  increased  by  boiling  them,  either  alone 
or  along  with  litharge,  sugar  of  lead,  or  white 
vitriol,  when  the  product  forms  the  “ boiled  oil  ” 
or  “drying  oil”  of  commerce.  The  efficacy  of 
the  process,  according  to  Liebig,  depends  on 
the  elimination  of  substances  which  impede  the 
oxidation  of  the  oil.  The  following  formulae 
are  adopted  for  this  purpose : 

1.  Linseed  oil,  1 gal. ; powdered  litharge,  \ 
lb.;  simmer,  with  frequent  stirring,  until  a 
pellicle  begins  to  form;  remove  the  scum,  and 
when  it  has  become  cold  and  has  settled  decant 
the  clear  portion.  Dark  colored;  used  by 
house-painters. 

2.  Linseed  oil  and  water,  of  each  1 quart; 
white  vitriol,  in  powder,  2 oz. ; boil  to  dryness. 
Paler  than  the  last. 

3.  Pale  linseed  or  nut  oil,  1 pint ; litharge  or 
dry  sulphate  of  lead,  in  fine  powder,  2 oz. ; mix, 
agitate  frequently  for  10  days,  then  set  the 
bottle  in  the  sun  or  a warm  place  to  settle,  and 
decant  the  clear  portion.  Very  pale. 

4.  Linseed  oil,  100  gals.;  calcined  white  vit- 
riol (sulphate  of  zinc),  in  fine  powder,  7 lbs.; 
mix  in  a clean  copper  boiler,  heat  the  whole  to 
285°  Fahr.,  and  keep  it  at  that  temperature, 
with  constant  stirring,  for  at  least  1 hour;  then 
allow  it  to  cool,  in  24  hours  decant  the  clear 
portion,  and  in  3 or  4 weeks  more  rack  it  for 
use.  Used  for  varnishes. 

5.  (Liebig.)  Sugar  of  lead,  1 lb.,  is  dissolved 
in  rain-water,  \ gal. ; litharge,  in  fine  powder, 
1 lb.,  is  then  added,  and  the  mixture  is  gently 
simmered  until  only  a whitish  sediment  remains; 
levigated  litharge,  1 lb.,  is  next  diffused  through 
linseed  oil,  2J  gals.,  and  the  mixture  is  gradu- 
ally added  to  the  lead  solution,  previously 
diluted  with  an  equal -bulk  of  water;  the  whole 
is  now  stirred  together  for  some  hours,  with 
heat,  and  is,  lastly,  left  to  clear  itself  by  expos- 
ure in  a warm  place.  The  lead  solution  which 
subsides  from  the  oil  may  be  used  again  for  the 
same  purpose,  by  dissolving  in  it  another  lb.  of 
litharge,  as  before. 

6.  (Wilks.)  Into  linseed  oil,  236  gals.,  pour 
oil  of  vitriol,  6 or  7 lbs.,  and  stir  the  two 
together  for  3 hours;  then  add  a mixture  of 


fuller’s  earth,  6 lbs.,  and  hot  lime,  14  lbs.,  and 
again  stir  for  3 hours ; next  put  the  whole  into 
a copper,  with  an  equal  quantity  of  water,  and 
boil  for  about  3 hours;  lastly,  withdraw  the 
fire,  and  when  the  whole  is  cold,  draw  off  the 
water,  run  the  oil  into  any  suitable  vessel,  and 
let  it  stand  for  a few  weeks  before  using  it. 
Patent. 

7.  Binoxide  of  manganese  (in  coarse  powder, 
but  not  dusty),  1 part;  nut  or  linseed  oil,  10 
parts;  mix,  and  keep  the  whole  gently  heated 
and  frequently  stirred  for  24  to  36  hours,  or 
until  the  oil  begins  to  turn  reddish.  Recom- 
mended for  zinc  paint,  but  is  equally  adapted 
for  other  purposes  for  which  boiled  oil  is 
employed. 

There  is  often  a difficulty  in  obtaining  the 
oils  “bright”  after  boiling  or  heating  them 
with  the  lead  solutions;  the  best  way,  on  the 
small  scale,  is  either  to  filter  them  through 
coarse  woolen  filtering  paper,  or  to  expose  the 
bottle  for  some  time  to  the  sun  or  in  a warm 
place.  On  the  large  scale,  the  finer  oils  of  this 
kind  are  often  filtered  through  canton-flannel 
bags.  The  litharge  and  sulphate  of  lead  used 
in  the  above  processes  may  be  again  rendered 
available  for  the  same  purpose,  by  washing 
them  in  hot  water,  to  remove  adhering  mucil- 
age- 

OILS— Empyreumatic. 

The  “ empyreumatic  oils  ” of  the  old  phar- 
maceutical writers  were  oily  fluids  obtained  by 
the  dry  distillation  of  various  substances, 
animal,  vegetable  and  mineral.  But  few  of 
them  are  in  use  at  the  present  day.  Two  or 
three  have  useful  application  in  the  arts,  and  it 
is  therefore  necessary  to  briefly  describe  their 
preparation.  When  the  ingredients  are  of  a 
liquid  or  pasty  nature,  or  become  so  when 
heated,  they  are  usually  mixed  with  about  twice 
their  weight  of  sand,  powdered  glass,  or  other 
like  substance,  to  divide  them,  and  thus  expose 
them  more  effectually  to  the  action  of  the  fire. 
Care  must  also  be  taken  to  provide  a well- 
cooled  receiver,  which  must  be  furnished  with  a 
tube  to  carry  off  the  non-condensable  gases 
liberated  at  the  same  time  as  the  oil.  The  prod- 
ucts of  the  first  distillation  are  generally  puri- 
fied by  rectification,  either  alone  or  along  with 
water.  In  general,  they  require  to  be  pre- 
served from  the  light  and  air. 

Oil  of  Aloes. — 1.  From  Socotrine  or  hepatic 
aloes  distilled  along  with  sand. 

2.  Olive  oil,  1 lb. ; hepatic  aloes  and  myrrh, 
of  each  in  powder,  2 oz. ; olibanum,  J oz. ; distill 
in  a sand  bath,  from  a stoneware  retort.  Used 
as  an  external  vermifuge  for  children ; a portion 
is  rubbed  2 or  3 times  a day  over  the  umbilical 
regions. 


SOME  ALTITUDES. 


The  famous  tower  of  Utrecht  is  464  feet. 

Mount  Pilatus,  in  the  Alps,  is  9,050  feet 

high. 

Bunker  Hill  monument*  is  220  feet  in 
height. 

The  Brooklyn  bridge  is  278  feet  above 
the  river. 

The  Holland  dikes  are  from  10  to  40  feet 
in  height. 

The  porcelain  tower  at  Nankin  was  248 
feet  high. 

Mount  Hecla,  5,000  feet,  is  the  highest 
in  Iceland. 

Carthage  is  the  highest  town  in  Kansas, 
5,009  feet. 

Mount  Shasta,  the  celebrated  volcano  of 
California,  is  14,450  feet  high. 

The  cross  on  the  Duomo,  in  Florence,  is 
380  feet  above  the  foundation. 

Mauna  Loa,  in  the  Hawaiian  Islands,  is 
13,760  feet  high;  Mauna  Kea,  13,963  feet; 
Mauna  Hualalai,  7,822, 

Mount  Sinai,  the  mountain  from  which 
the  law  of  Moses  is  said  to  have  been  de- 
livered, is  8,000  feet  high. 

The  steeple  of  the  cathedral  at  Freiburg, 
where  is  located  the  most  famous  organ  in 
the  world,  is  367  feet  high. 

Worcester,  in  Wisconsin,  at  an  elevation 
of  1,605  feet,  is  said  to  be  the  highest  re- 
corded altitude  in  that  state. 

California  has  40  mountains  each  of 
which  exceeds  10,000  feet,  and  quite  a 
number  are  more  than  12,000. 

There  are  412  mountain  peaks  in  the 
United  States  or  its  territories  each  having 
a height  greater  than  10,000  feet. 

The  Simplon,  under  the  shadow  of  which 
lay  the  once  famous  . stage  route  from 
France  to  Italy,  is  11,542  feet  high. 

New  Springfield,  said  to  be  1,523  feet 
above  sea  level,  is  declared  by  competent 
authorities  to  be  the  highest  town  in  Mis- 
souri.— St.  Louis  Globe-Democrat. 


government.” 


HON.  JAMES  A.  MOUNT. 

It  is  stated  on  the  very  best  of  au- 
thority—we  have  it  from  a very  con- 
servative, upright  resident  of  South 
Bend — that  Hon.  James  A.  Mount, 
during  his  speech  dt  that  place,  made 
a host  of  friends,  and  it  is  positively 
certain  that  he  will  run  ahead  of  his 
ticket  at  the  home  of  his  competitor. 
His  speech  in  the  afternoon  was  so 
excellent;  so  clear  and  to  the  point, 
that  those  who  heard  it  insisted  that 
he  should  speak  again  in  the  evening, 
so  that  the  thousands  .of  men  em- 
ployed in  the  factories  at  that  place 
could  hear  him.  Although  it  was  then 
four  o’clock,  a rousing  meeting  was 
the  result.  A torch- light  procession 
followed,  and  Mr.  Mount  fairly  out- 
did himself  in  the  excellent  speech  he 
made.  It  will  be  remembered  that 
Democratic  newspapers  poked  fun  at 
Mr.  Mount,  calling  him  the  farmer 
candidate,  and  spoke  very  slightingly 
of  him.  They  are  not  doing  that  just 
now.  They  have  ascertained  that 
though  he  is  an  out-and-out  practical 
farmer— differing  greatly  in  that  par- 
ticular from  the  egotistical  Ridpath— 
yet  he  is  one  of  the  brightest  men  ir 
the  State,  and  on  the  stump  is  a hosl 
in  himself.  He  is  knocking  Shively 
out  of  the  race,  and  will  be  elected  by 
an  overwhelming  majority. 


First  Voters. 

The  young  man  who  on  November  3 


USEFUL  RECIPES  AND  TRADE  SECRETS 


419 


Oil  of  Bircli. — From  the  inner  bark  of  the 
birch,  by  heating  it  in  an  earthen  pot  with  a 
hole  in  the  bottom,  to  allow  the  oil  to  flow 
through  into  another  jar  sunk  in  the  ground 
and  luted  to  it.  Thick,  balsamic,  fragrant. 
Used  chiefly  to  dress  Russia  leather. 

Oil  of  Tar. — By  simple  distillation  from 
wood-tar.  Reddish  and  strong-scented.  By 
one  or  more  rectifications  it  becomes  colorless 
and  limpid.  It  soon  gets  thick.  Used  in  ring- 
worm and  several  other  skin  diseases,  made  into 
an  ointment  with  lard.  Poisonous  if  swallowed 
in  large  doses. 

Oil  of  Tobacco.  — From  tobacco,  in  coarse 
powder,  gradually  heated  in  a green- glass  retort 
to  dull  redness,  and  kept  at  that  temperature  as 
long  as  any  oil  passes  over;  the  oily  portion 
is  then  separated  from  the  water  in  the  re- 
ceiver, and  kept  for  use.  Highly  narcotic  and 
poisonous. 

Oil  of  Wax. — From  beeswax  and  sand  dis- 
tilled together;  the  product  is  rectified  once  or 
often er.  Reputed  diuretic.  Dose,  3 to  6 drops. 

OILS  — Fixed. 

The  fixed  oils  are  compounds  of  carbon, 
hydrogen  and  oxygen  (oxy hydro-carbons), 
obtained  from  the  organic  kingdom,  and  char- 
acterized by  their  insipidity,  unctuosity,  insolu- 
bility in  water,  and  being  lighter  than  that  fluid. 
Olive  oil,  which  is  obtained  from  the  vegetable 
kingdom,  and  spermaceti  oil,  which  is  obtained 
from  the  animal  kingdom,  may  be  taken  as  types 
of  the  rest. 

Among  the  best  known  properties  of  the  fixed 
oils  are : The  permanent  stain  they  give  to  paper, 
which  they  render  translucid;  their  non- vola- 
tility at  the  ordinary  temperature  of  the  at- 
mosphere, or  at  that  of  boiling  water,  or, 
indeed,  at  any  temperature  insufficient  for 
their  decomposition;  their  constantly  float- 
ing on  the  surface  of  water  when  added 
to  it;  and,  lastly,  their  inability  to  mix  with 
that  fluid.  Some  of  them,  as  palm  oil  and 
cocoannt  oil,  are  solid  at  ordinary  temparatures ; 
but  the  majority  are  fluid,  unless  they  have  been 
considerably  cooled,  when  they  separate  into 
two  portions — the  one  solid,  consisting  chiefly 
of  stearin,  or  some  analogous  substance,  and 
the  other  liquid,  consisting  chiefly  of  olein  or 
elain.  Nearly  all  of  them,  when  exposed  to 
.the  air,  absorb  oxygen  rapidly,  and  either 
gradually  harden  or  become  rancid  and  nau- 
seous. From  the  first  are  selected  the  “ drying 
oil  ” used  by  painters;  the  last  are  used  as  food, 
in  cookery,  and  for  machinery,  lamps,  etc.  The 
whole  of  these  oils,  when  heated  to  their  boiling 
points  (500°  to  600°  Fahr.),  suffer  decomposi- 
tion, yielding  various  hydrocarbons ; and  when 
suddenly  exposed  to  a red  heat,  they  furnish  a 


gaseous  product  (oil-gas),  which  was  formerly 
employed  for  illumination.  It  is  owing  to  this 
property  of  oil  and  liquid  fats  that  candles  and 
lamps  give  their  light.  The  wick  is  a gas- pro- 
ducing apparatus  in  miniature.  With  the  caustic 
alkalies  and  water  the  fixed  oils  unite  to  form 
soap.  When  some  of  these  oils  are  absorbed 
by  porous  bodies,  and  thus  expose  a vastly  in- 
creased surface  to  the  air,  they  absorb  oxygen 
with  such  rapidity  as  to  generate  a considerable 
degree  of  heat.  Paper,  tow,  cotton,  wool,  straw, 
shavings,  etc.,  slightly  imbued  with  oil,  and  left 
in  a heap,  freely  exposed  to  the  air  or  sun,  often 
spontaneously  inflame.  In  this  way  many  ex- 
tensive fires  have  arisen.  The  above  is  more 
particularly  the  case  with  linseed,  rape,  nut  and 
olive  oil.  The  first,  made  into  a paste  with 
manganese,  rapidly  becomes  hot,  and  ultimately 
inflames  spontaneously. 

The  fixed  oils,  except  where  otherwise  directed, 
are  obtained  from  the  bruised  or  ground  fruit  or 
seed,  by  means  of  powerful  pressure,  in  screw 
or  hydraulic  presses,  and  are  then  either 
allowed  to  clarify  themselves  by  subsidence 
or  are  filtered.  Both  methods  are  frequently 
applied  to  the  same  oil.  In  some  cases  the  im- 
purities are  removed  by  ebullition  with  water, 
and  subsequent  separation  of  the  pure  oil. 
Heat  is  frequently  employed  to  increase  the 
liquidity  of  the  oil,  and  thus  lessen  the  difficulty 
of  its  expulsion  from  the  mass.  With  this  ob- 
ject the  bruised  mass,  placed  in  bags,  is  com- 
monly exposed  to  the  heat  of  steam,  and  then 
pressed  between  heated  plates  of  metal. 

Another  method  is  by  boiling  the  bruised 
seed  in  water,  and  skimming  off  the  oil  as  it 
rises  to  the  surface.  This  is.  the  plan  adopted 
for  castor  oil  in  the  West  Indies. 

In  a few  cases,  for  medicinal  purposes,  the 
bruised  mass  is  mixed  with  one-half  its  weight 
or  an  equal  weight  of  alcohol  or  ether,  and  after 
24  hours’  digestion  the  whole  is  submitted  to 
pressure,  and  the  alcohol  or  ether  removed  by 
distillation  at  a gentle  heat. 

Purification. — Several  methods  are  adopted 
for  refining  or  purifying  the  fixed  oils,  among 
which  are  the  following : 

1.  The  oil  is  violently  agitated  along  with  1^ 
to  2$  of  concentrated  sulphuric  acid,  when  it 
assumes  a greenish  color,  and,  after  about  a 
fortnight’s  repose,  deposits  much  coloring  mat- 
ter, becomes  paler,  and  burns  with  greater 
brilliancy,  particularly  if  well  washed  with 
steam  or  hot  water,  and  clarified  by  subse- 
quent repose  or  by  filtration.  This  answers 
well  for  most  of  the  recently  expressed  vege- 
table oils.  It  also  improves  most  of  the  fish 
oils. 

2.  A modification  of  the  last  method  is  to 
well  mix  the  acid  with  the  oil,  then  to  blow 


420 


USEFUL  RECIPES  AND  TRADE  SECRETS 


steam  through  the  mixture  for  some  time,  and 
afterward  to  otherwise  proceed  as  before. 

3.  Fish  oil  (whale,  seal,  etc. ) is  purified  by — 

a.  Violently  agitating  it  with  boiling  water 
or  steam,  by  placing  it  in  a deep  vessel  with 
perforated  bottom,  through  which  high  pressure 
steam  is  forced  for  some  time;  it  is  afterwards 
clarified  by  repose,  and  filtered  through  coarse 
charcoal. 

b.  The  oil  is  violently  agitated  with  a boiling 
hot  and  strong  solution  of  oak  bark,  to  remove 
albumen  and  gelatin,  and  next  with  high  press- 
ure steam  and  hot  water;  it  is,  lastly,  dried  and 
filtered. 

c.  The  oil,  gently  heated,  is  stirred  for  some 
time  with  about  1#  of  good  chloride  of  lime, 
previously  made  into  a milk  by  trituration  with 

- water;  about  of  oil  of  vitriol,  diluted  with 
20  times  its  weight  of  water,  is  then  added,  and 
the  agitation  renewed  and  maintained  for  at  least 
2 hours ; it  is,  lastly,  well  washed  with  steam  or 
hot  water. 

4.  Almond,  castor,  linseed,  nut,  olive,  rape 
and  some  other  vegetable  oils  are  readily 
bleached  by  either  of  the  following  processes: 

а.  Exposure  in  glass  bottles  to  the  sun’s  rays, 
on  the  leads  or  roofs  of  houses,  or  in  any  other 
suitable  position,  open  to  the  southeast  and 
south.  This  is  the  method  employed  by  drug- 
gists and  oilmen  to  whiten  their  castor  and  lin- 
seed oils.  Fourteen  to  twenty-one  days’  ex- 
posure to  the  sun  in  clear  weather  during  sum- 
mer is  usually  sufficient  «for  castor  oil  when 
contained  in  2 to  4- quart  pale  green  glass  bot- 
tles (preferably  the  former),  and  covered  with 
white  gallipots  inverted  over  them.  The  oil  is 
filtered  before  exposing  it  to  the  light,  as,  if 
only  in  a slight  degree  opaque,  it  does  not 
bleach  well.  Almond  and  olive  oil  are,  when 
thus  treated,  apt  to  acquire  a slight  sulphurous 
smell;  but  this  may  be  removed  by  filtration 
through  a little  animal  charcoal,  or,  still  better, 
by  washing  the  oil  with  hot  water. 

б.  Another  method  employed  to  decolor  these 
oils  is  to  heat  them  in  a wooden,  tinned  or  well- 
glazed  earthen  vessel  along  with  some  dry  “ fil- 
tering powder”  (1  to  2 lbs.  per  gal.),  with 
agitation  for  some  time,  and  lastly,  to  filter 
them  in  the  usual  manner  through  an  oil-bag. 
In  this  way  the  London  perfumers  prepare 
their  “white  almond  oil”  (oleum  amygdale 
album),  and  their  “white  olive  oil”  (oleum 
olivae  album).  Formerly,  freshly  burnt  animal 
charcoal  was  used  for  this  purpose,  and  is  still 
so  employed  by  some  houses. 

5.  Mr.  Bancroft  refines  oils  for  machinery 
and  lubricating  purposes  generally,  by  agitat- 
ing them  with  a lye  of  caustic  soda  of  the  sp. 
gr,  1.2.  A sufficient  quantity  is  known  to  have 
been  added  when,  after  repose,  a portion  begins 


to  settle  down  clear  at  the  bottom.  About  4 $ 
to  8 £ is  commonly  required  for  lard  oil  and 
olive  oil.  After  24  hours’  repose  the  clear 
supernatant  oil  is  decanted  from  the  soapy  sedi- 
ment, and  filtered. 

6.  All  oils  and  fats  may  be  rendered  perfectly 
colorless  by  the  use  of  a little  chromic  acid ; or 
what  is  the  same,  by  a mixture  of  a solution  of 
bichromate  of  potassa  and  sufficient  sulphuric, 
hydrochloric  or  nitric  acid  to  seize  on  all  the 
alkali,  and  thus  liberate  the  chromic  acid. 

7.  Palm  oil  and  cocoanut  oil  are  generally 
refined  and  bleached  by  either  chromic  acid  or 
chlorine,  or  by  heat. 

8.  Effective  methods  of  purifying  fats  and 
oils,  especially  for  those  intended  for  illumina- 
tion, are  as  follows: 

a.  (For  fish  oils.)  Each  ton  is  boiled  for  \ 
hour  with  caustic  soda,  J lb.,  previously  made 
into  a weak  lye  with  water;  or  steam  is  blown 
through  the  mixture  for  a like  period;  oil  of 
vitriol,  |r  lb.,  diluted  with  6 times  its  weight  of 
water,  is  next  added,  the  whole  again  boiled  for 
15  minutes,  and  allowed  to  settle  for  an  hour  or 
longer,  when  the  clear  oil  is  run  off  from  the 
water  and  sediment  into  the  bleaching  tubs; 
here  solution  of  bichromate  of  potash,  4 lbs.,  in 
oil  of  vitriol,  2 lbs.,  previously  diluted  with 
water,  q.  s.,  together  with  a little  nitric  acid 
and  some  oxalic  acid,  are  added,  and  after 
thorough  admixture  of  the  whole,  by  blowing 
steam  through  it,  strong  nitric  acid,  1 lb., 
diluted  with  water,  1 quart,  is  poured  in,  and 
the  boiling  continued  for  J hour  longer;  a small 
quantity  of  naphtha  or  rectified  spirit  of  tur- 
pentine is  then  mixed  in,  and  the  oil  is  finally 
well  washed  with  hot  water  and  left  to  settle. 

b.  ( For  palm  oil. ) The  oil  is  melted  by  the 
heat  of  steam,  and  after  it  has  settled  and  cooled 
down  to  about  130°  Fahr.,  is  carefully  decanted 
from  the  water  and  sediment  into  the  steaming 
tubs;  here  a mixture  of  a saturated  solution  of 
bichromate  of  potash,  25  lbs.,  and  oil  of  vitriol, 
8 or  9 lbs.,  is  added,  and  after  thorough  admix- 
ture, hydrochloric  acid,  50  lbs.,  is  poured  in; 
the  whole  is  then  constantly  stirred  until  it  ac- 
quires a uniform  greenish  color,  or  is  sufficiently 
decolored,  a little  more  of  the  bleaching 
materials  being  added  if  the  latter  is  not  the 
case,  after  which  it  is  allowed  to  repose  for  |- 
hour  to  settle;  it  is  next  run  into  a wooden  vat, 
where  it  is  washed,  etc.,  as  before. 

c.  (For  vegetable  oils.)  These  are  treated 
with  a solution  of  chromic  acid,  or  with  a solu- 
tion of  bichromate  of  potassa,  or  some  mineral 
acid,  as  noticed  at  No.  6.  For  colza,  linseed, 
mustard,  nut  and  rape  oil  a little  hydrochloric 
acid  is  added;  but  for  almond,  castor,  olive  oil 
and  poppy  oil  no  such  addition  (at  least  in  ex- 
cess) is  required. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


421 


9.  Rancid  oils  and  fats  are  recovered  by  boil- 
ing them  for  about  15  minutes  with  a little 
water  and  calcined  magnesia,  or  by  filtering 
them  through  freshly  burnt  charcoal. 

In  reference  to  the  above  processes  it  may  be 
useful  to  remark  that  chlorine,  the  common 
bleacher  and  deodorizer  of  other  substances, 
cannot  be  well  employed  directly  in  the  purifi- 
cation of  oils,  as  certain  chemical  reactions  occur 
when  these  substances  are  brought  together, 
which  increase  the  color  instead  of  removing  it, 
and  are  often  otherwise  injurious.  The  same 
remarks  apply  to  the  use  of  the  “chlorides,” 
which  frequently  fails  in  unskillful  hands,  and 
is,  indeed,  of  questionable  utility,  except,  per- 
haps, in  the  case  of  palm  oil.  Even  charcoal 
exerts  little  of  its  usual  energy  on  the  oils,  and 
whilst  it  removes  or  lessens  their  offensive  odor, 
sometimes  increases  their  color.  The  addition 
of  1#  or  2§  of  very  pure  and  recently  rectified 
naphtha  or  oil  of  turpentine  (camphine)  to 
lamp  oil  is  a real  improvement,  since  it  in- 
creases its  combustibility  and  its  illuminative 
power. 

Oils  for  medical  purposes,  as  castor  oil,  cod- 
liver  oil,  etc.,  must  not  be  subjected  to  any  pro- 
cess beyond  mere  clarification  by  subsidence, 
filtration  through  canton  flannel  or  porous 
paper,  or  at  the  utmost,  washing  with  warm 
water,  as  otherwise  their  active  and  valuable 
properties,  if  not  wholly  removed,  will  be  con- 
siderably lessened. 

The  following  are  the  principal  fixed  oils  of 
commerce : 

Castor  Oil. — The  oil  prepared  by  heat,  or  by 
pressure,  from  the  seed  of  Ricinis  communis , 
the  Palma  Christi  or  Mexican  oil  bush. 

The  best  castor  oil  is  prepared  by  pressing 
the  shelled  and  crushed  fruit  (seed)  in  hemp 
bags  in  a hydraulic  press,  and  heating  the  oil 
thus  obtained  along  with  water  in  well  tinned 
vessels,  until  the  water  boils  and  the  albumen 
and  gum  separate  as  a scum;  this  is  carefully 
removed,  and  the  oil  as  soon  as  it  has  become 
cold  is  filtered  through  canton  flannel  and  put 
into  canisters.  The  commoner  kinds  are  pre- 
pared by  gently  heating  the  crushed  seeds,  and 
pressing  them  whilst  hot. 

Cocoanut  Oil. — By  expression  from  the 
kernels  of  the  cocoanut. 

Cod-liver  Oil. — The  oil  extracted  from  the 
liver  of  the  Oadus  morrhua  (cod-fish)  by  a 
steam  heat  or  water  bath  not  exceeding  180° 
Fahr. 

Cotton-seed  Oil. — From  the  seeds  of  Gossy- 
pium  Barhadense.  Drying. 

Croton  Oil. — From  the  shelled  seeds  of  Cro- 
ton tiglium  or  Molucca  grains.  Imported  chiefly 
from  the  East  Indies.  It  is  one  of  the  most 


powerful  cathartics  known,  and  acts  when  either 
swallowed  or  merely  placed  in  the  mouth. 
Externally,  it  is  a rubefacient  and  counter- 
irritant,  often  causing  a crop  of  painful  pustules, 
like  tartar  emetic.  Dose,  1 to  2 drops,  on 
sugar;  in  apoplexy,  etc.  It  is  poisonous  in 
larger  doses. 

Lard  Oil. — By  separating  the  olein  of  lard 
from  the  stearin  by  means  of  boiling  alcohol. 
Only  applicable  where  spirits  are  cheap.  The 
product  is,  however,  excellent.  The  crude  oleic 
acid,  or  lard  oil  of  commerce,  is  chiefly  obtained 
as  a secondary  product  in  the  manufacture  of 
stearin.  It  is  purified  by  agitation  with  sul- 
phuric acid,  and  subsequently  by  steaming  it, 
or  washing  it  with  hot  water.  Burns  well  in 
lamps  if  the  wick-tube  is  kept  cool. 

Linseed  Oil. — 1.  From  the  seed  of  Linum 
usitatissimum , or  common  flax,  bruised  or 
crushed,  and  then  ground  and  expressed  with- 
out heat.  Pale,  insipid,  viscous;  does  not  keep 
so  well  as  the  next. 

2.  As  the  last,  but  employing  a steam  heat 
of  about  200°  Fahr.  Amber- colored;  less  vis- 
cous than  the  last;  congeals  at  2° ; soluble  in  5 
parts  of  boiling  and  40  parts  of  cold  alcohol. 
Both  are  drying  and  cathartic.  Dose , 1 to  2 
oz. ; in  piles,  etc.  Chiefly  used  in  paints,  var- 
nishes, etc. 

Neafs-foot  Oil. — From  neat’s  feet  and  tripe, 
by  boiling  them  in  water  and  skimming  off  the 
oil.  Does  not  thicken  by  age.  Used  to  soften 
leather,  to  clean  fire-arms,  and  for  other  pur- 
poses. 

Nut  Oil. — From  the  kernels  of  Corylus  Avel- 
lana,  or  hazel-nut  tree.  Pale,  mild-tasting, 
drying;  superior  to  linseed  oil  for  paints  and 
varnishes.  It  is  commonly  sold  for  oil  of 
almonds  and  oil  of  ben,  and  is  extensively 
employed  to  adulterate  both.  Walnut  oil  is 
also  frequently  sold  for  nut  oil. 

Oil  of  Nutmeg  ( Expressed ). — The  concrete 
oil  is  expressed  from  the  seed  of  Myristica 
officinalis , or  common  nutmeg.  The  nutmegs 
are  beaten  to  a paste,  inclosed  in  a bag,  exposed 
to  the  vapor  of  hot  water,  and  then  pressed 
between  heated  iron  plates.  Orange-colored, 
fragrant,  spicy;  butyraceous,  or  solid.  It  is  a 
mixture  of  the  fixed  and  volatile  oils  of  the  nut- 
meg. When  discolored  and  hardened  by  age, 
it  is  called  “ Banda  soap.”  When  pure,  it  is 
soluble  in  4 parts  of  boiling  alcohol  and  in  2 
parts  of  ether.  Now  chiefly  employed  for  its 
odor  and  aromatic  qualities. 

Olive  Oil. — The  oil  extracted  from  the  fruit 
of  Olea  europcea,  or  common  olive.  Five  dif- 
ferent methods  are  employed  to  obtain  the  oil 
from  the  fruit : 


422 


USEFUL  RECIPES  AND  TRADE  SECRETS 


1.  (Virgin  oil.)  From  olives,  carefully  gar- 
bled, either  spontaneously  or  only  by  slight 
pressure,  in  the  cold.  That  yielded  by  the 
pericarp  of  the  fruit  is  the  finest. 

2.  (Ordinary  “fine  oil.”)  This  is  obtained 
by  either  pressing  the  olives,  previously  crushed 
and  mixed  with  boiling  water,  or  by  pressing, 
at  a gentle  heat,  the  olives  from  which  the  vir- 
gin oil  has  been  obtained.  The  above  processes 
furnish  the  finer  salad  oils  of  commerce.  The 
cake  which  is  left  is  called  “ grignon  ” ). 

3.  ( Second  quality. ) By  allowing  the  bruised 
fruit  to  ferment  before  pressing  it.  Yellow; 
darker  than  preceding:  but  mild  and  sweet- 
tasted.  Much  used  for  the  table. 

4.  (“Gorgon.”)  By  fermenting  and  boiling 
the  pressed  cake  or  marc  in  water,  and  skim- 
ming off  the  oil.  Inferior. 

5.  (Oil  of  the  infernal  regions.)  A very 
inferior  quality  of  oil,  which  is  skimmed  off  the 
surface  of  the  water  in  the  reservoirs  into  which 
the  waste  water  which  has  been  used  in  the 
above  operations  is  received,  and  allowed  to 
settle.  The  last  two  are  chiefly  used  for  lamps, 
and  in  soap-making,  etc. 

Olive  oil  is  a nearly  inodorous,  pale  greenish- 
yellow,  unctuous  fluid,  with  a purely  oleagin- 
ous taste,  peculiarly  grateful  to  the  palate  of 
those  who  relish  oil.  It  does  not  suffer 
active  decomposition  at  a heat  not  exceeding 
600°  Fahr. ; and  when  cooled  to  36°  it  congeals 
into  a granular  solid  mass.  It  is  very  slightly 
soluble  in  alcohol,  but  its  solubility  is  increased 
by  admixture  with  castor  oil.  It  is  soluble  in 
If  parts  of  ether.  When  pure  it  has  little 
tendency  to  become  rancid. 

To  Test  Olive  Oil. — When  it  is  desired  to 
ascertain  whether  the  oil  is  pure  or  not,  without 
precise  reference  to  the  nature  of  the  oils  used 
in  adulteration,  take  equal  quantities  of  olive 
oil  known  to  be  pure  and  the  oil  to  be  tested ; 
place  the  samples  in  separate  test  tubes  into 
which  a good  thermometer  may  also  be  inserted, 
and  heat  each  separately  to  a high  temperature. 
The  pure  oil  will  become  somewhat  paled 
during  the  heating,  while  the  adulterant  oils 
will  give  off  an  offensive  odor. 

Palm  Oil. — From  the  fruit  Elais  Guineensis , 
and  E.  melanococca,  the  Guinea  oil  palms. 
Orange  or  red-colored;  butyraceous  or  solid; 
smells  of  violets;  unchanged  by  alkalies; 
bleached  by  sunlight,  age,  exposure,  chlorine, 
chromic  acid,  and  oil  of  vitriol;  melts  at  117J° 
Fahr.  Demulcent.  Used  to  color  and  scent 
ointments,  pomades,  etc.;  but  chiefly  to  make 
soap  and  candles.  From  Africa. 

Poppy  Oil. — From  the  seeds  of  Papaver  som- 
niferum , or  white  poppy.  Sweet;  pale;  dries 
and  keeps  well.  Used  for  salads,  paints  and 


soaps;  also  (extensively)  to  adulterate  almond 
oil,  for  the  inferior  qualities  of  which  it  is  fre- 
quently sold.  It  does  not  freeze  until  cooled  to 
0°  Fahr. 

Rape  Oil. — From  the  seed  of  Brassica  napus 
(cole  or  rape),  and  from  Brassica  campestris 
(wild  navew  or  rape).  Glutinous;  buttery  at 
25°  Fahr.  Dries  slowly;  makes  soft  soaps 'and 
good  ointments,  but  bad  plasters;  smokes  much 
in  burning  unless  well  refined. 

Refined  or  pale  rape  oil  is  prepared  from 
crude  rape  oil  by  agitating  it  with  about  2§  of 
oil  of  vitriol,  previously  diluted  with  about  twice 
its  weight  of  water,  and,  after  10  or  12  days* 
repose,  decanting  the  clear  oil,  and  filtering  it 
through  canton  flannel  or  felt.  The  quality  is 
improved  by  washing  it  with  hot  water  or  steam 
before  filtration.  Used  for  lamps,  blacking  and 
machinery;  also  extensively  employed  to  adul- 
terate both  almond  and  olive  oil.  It  forms  the 
common  “ sweet  oil  ” of  the  oilmen  and  drug- 
gists. 

Seal  Oil. — From  the  hood  seal,  and  harp  seal, 
and  other  species  of  Phocidce.  Pale  seal  oil  is 
that  which  drains  from  the  blubber  before  putre- 
faction commences,  and  forms  about  60$  of  the 
whole  quantity  of  oil  obtained.  It  is  very  clear, 
free  from  smell,  and,  when  recently  prepared, 
not  unpleasant  in  its  taste.  Refined  seal  oil  is 
the  last,  washed  and  filtered.  Ranks  close  after 
sperm  oil.  Brown  or  dark  seal  oil  is  that  which 
subsequently  drains  from  the  putrid  mass.  It 
is  very  strong-scented  and  nauseous,  and  smokes 
in  burning.  Both  are  used  for  lamps  and 
dressing  leather. 

Spermaceti  Oil. — From  the  “ head  matter  ” 
of  Physeter  macrocephalous , or  spermaceti 
whale.  It  is  very  limpid,  smells  little,  and 
burns  well,  and  has  long  been  reputed  the  best 
oil  for  lamps  and  machinery,  as  it  does  not 
thicken  by  age  or  friction.  It  is  frequently 
adulterated  with  refined  seal  oil. 

Sunflower  Oil. — From  the  seeds  of  Heli- 
anthus  annuus  and  H.  perennis.  Clear,  pale 
yellow,  tasteless;  thickens  at  60°  Fahr.  Used 
for  salads  and  lamps. 

Walnut  Oil. — From  the  kernels  of  the  nuts 
of  Juglans  regia,  or  common  walnut  tree.  Soon 
gets  rank;  dries  well.  Used  in  paints,  and  occa- 
sionally in  plasters.  When  “cold  drawn”  and 
washed  it  is  sometimes  eaten  with  salad. 

Oil  of  Wax. — From  beeswax,  by  quick  dis- 
tillation in  a closed  vessel.  Butyraceous.  By 
rectification  along  with  quicklime  it  yields  a 
liquid  oil. 

Whale  Oil. — From  the  blubber  of  the  Balcena 
mysticetus , or  the  common  or  Greenland  whale, 
by  heat.  Coarse,  stinking.  Southern  whale  oil 
is  the  best.  Used  for  lamps,  machinery,  etc. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


423 


OILS  — Medicated. 

These  are  prepared  by  infusion  or  decoction. 
The  bruised  ingredients  are  either  simply  di- 
gested in  2 to  4 times  their  weight  of  olive  oil 
for  some  days,  or  they  are  very  gently  boiled  in 
it  until  they  become  dry  and  crisp,  great  care 
being  taken  that  the  heat  toward  the  end  of  the 
process  is  not  greater  than  that  of  boiling  water. 
As  soon  as  the  process  is  complete,  the  oil  is  al- 
lowed to  drain  from  the  ingredients,  which  are 
then  (if  necessary)  submitted  to  the  action  of 
the  press.  The  product  is  commonly  run 
through  flannel  or  a hair  sieve  whilst  still 
warm,  after  which  it  is  allowed  to  repose  for 
a week  or  ten  days,  when  the  clear  portion  is 
decanted  from  the  dregs.  The  green  or  recent 
plants  are  usually  employed  for  this  purpose, 
but,  in  many  cases,  the  dried  plants,  reduced  to 
powder,  and  digested  for  6 or  8 hours  in  the  oil, 
at  the  heat  of  hot  water,  with  frequent  agitation, 
yield  a much  more  valuable  product.  They  are 
nearly  all  employed  as  external  applications  only. 

OILS  — Mineral. 

An  important  class  of  liquids,  consisting 
solely  of  carbon  and  hydrogen  — the  elements 
of  ordinary  coal-gas,  and  obtained  by  the  dis- 
tillation of  coal,  lignite,  petroleum  and  other 
bituminous  substances.  For  the  purposes  of 
illumination,  many  of  these  oils  are  in  most 
respects  superior  to  the  fixed  or  fat  oils  con- 
taining oxygen.  They  give  a whiter  and  more 
brilliant  light,  and  are  produced  at  a much  lower 
cost.  The  lamps  in  which  they  are  burnt,  when 
properly  constructed,  are  less  liable  to  get  out 
of  order  than  those  adapted  for  the  combustion 
of  fat  oils,  and  require  less  attention  when  in 
use.  Experiments  on  the  relative  value  of  the 
ordinary  illuminating  agents  prove  that  the  min- 
eral oils  are  cheaper  than  all  other  portable 
illuminating  agents  in  common  use,  and  that 
they  give,  while  burning,  the  largest  amount  of 
light  with  the  least  development  of  heat,  and 
the  smallest  production  of  carbonic  acid.  With 
the  oils  adapted  for  burning  in  lamps  other  oils 
are  produced.  Some  are  very  volatile  and  highly 
inflammable,  and  the  safety  of  the  burning  oils 
depends  on  their  proper  extraction.  These  vol- 
atile liquids,  when  isolated,  are  used  in  the  arts 
as  substitutes  for  spirits  of  turpentine,  as 
solvents  for  various  substances,  and  to  in- 
crease the  illuminating  power  of  coal-gas. 
Others  are  of  a greasy  nature,  and  are  too 
heavy  to  be  used  in  lamps.  These,  however, 
are  well  adapted  for  lubricating  fine  machinery. 
When  the  more  volatile  ingredients  are  sepa- 
rated from  the  burning  oils,  the  latter  are  per- 
fectly safe.  Most  of  the  mineral  burning  oils 
now  in  use  are,  we  believe,  free  from  danger  in 
this  respect. 


Petroleum  Oil. — Most  of  the  burning  oils 
now  in  the  market  are  derived  from  Ameri- 
can petroleum.  That  obtained  from  natural 
petroleum  is  now  manufactured  solely  in  Amer- 
ica. The  native  petroleums  vary  greatly  in  prop- 
erties, and  numerous  methods  of  refining  are 
employed  by  the  manufacturers.  The  Cana- 
dian petroleum  contains  sulphuretted  hydrogen, 
which  imparts  to  it  a very  disagreeable  smell,  and 
is  difficult  of  removal.  Some  make  use  of  both 
acids  and  alkalies,  others  employ  alkalies  alone, 
and  steam  is  applied  at  various  stages  of  heat. 
Some  of  the  oils  produced  are  of  excellent 
quality,  but  others  are  inferior,  and  do  not 
ascend  the  wick  in  sufficient  quantity  to  afford 
a constant  light.  See  Kerosene . 

OINTMENTS. 

Ointment  of  Aconite. — Alcoholic  extract  of 
aconite,  1 part;  lard,  2 parts;  carefully  tritu- 
rated together.  In  neuralgia,  etc. 

Ointment  of  Aconitine. — 1.  Pure  aconitine, 
1 gr. ; lard,  1 dram;  mix  by  careful  trituration. 

2.  Aconitine,  2 gr. ; rectified  spirit,  6 or  7 
drops;  triturate  together,  then  add  of  lard,  1 
dram,  and  mix  well. 

3.  Aconitia  (aconitine),  8 gr. ; rectified  spirit, 
^ dram;  dissolve,  and  add  lard,  1 oz. ; mix. 
Used  as  a topical  benumber  in  neuralgic  affec- 
tions, rheumatic  pains,  etc.  Its  application 
generally  occasions  considerable  tingling,  and 
sometimes  redness  of  the  part  to  which  it  is  ap- 
plied, followed  by  temporary  loss  of  sensation 
in  the  skin  and  the  cessation  of  the  pain. 
Owing  to  the  intensely  poisonous  nature  of 
aconitine,  this  ointment  must  be  both  prepared 
and  used  with  great  caution,  and  must  never 
be  applied  to  an  abraded  surface.  It  is  seldom 
used,  owing  to  its  extreme  costliness. 

Ointment  of  Alum. — 1.  Alum,  in  very  fine 
powder,  1 dram;  lard,  l\  oz.  In  piles. 

2.  To  the  last  add  of  powdered  opium,  7 gr. 
In  piles,  when  there  is  much  pain. 

Ointment  of  Belladonna. — 1.  Extract  of 
belladonna  (deadly  nightshade),  1 dram;  lard, 
1 oz. ; mix  by  trituration. 

2.  Fresh  belladonna  leaves  (bruised),  lpart; 
lard,  2 parts;  simmer  together  until  the  leaves 
become  crisp,  and,  after  digestion  for  a short 
time  longer,  drain  with  pressure. 

3.  Extract  of  belladonna,  1,  rubbed  with  a 
few  drops  of  water  and  mix  with  lard,  5|r. 

Used  as  a local  anodyne  in  painful  and  in- 
dolent tumors,  nervous  irritations,  etc. ; also  ; s 
an  application  to  the  neck  of  the  uterus  in  cases 
of  rigidity. 

Ointment  of  Calomel.  — Calomel,  1 dram; 
lard  or  simple  ointment,  1 oz.  Pre-eminently 
useful  in  skin  diseases. 


424 


USEFUL  RECIPES  AND  TRADE  SECRETS 


Ointment  of  Extract  of  Cantharides. — Alco- 
holic extract  of  cantharides,  8 gr. ; oil  of  roses, 

1 dram;  beef  marrow,  2 oz. ; oil  of  lemon,  40 
minims.  To  promote  the  growth  of  the  hair. 

Ointment  of  Chamomile. — Freshly  powdered 
chamomile  flowers,  olive  oil,  and  lard,  in  equal 
quantities.  For  the  cure  of-  itch. 

Chilblain  Ointment. — From  made  mustard 
(very  thick),  2 parts;  almond  oil  and  glycerine, 
of  each  1 part ; triturated  together.  To  be  ap- 
plied night  and  morning. 

Ointment  of  Chloroform. — Chloroform,  1 
dram;  simple  ointment,  1 oz.  In  neuralgia 
and  rheumatic  pains,  etc.  It  must  be  kept  in 
a stoppered,  wide-mouthed  phial. 

Ointment  of  Cocculus  Indicus. — Kernels  of 
cocculns  indicus , 1 part;  beat  them  to  a smooth 
paste  in  a mortar,  first  alone,  and  next  with  a 
little  lard;  then  further  add  of  lard,  q.  s.,  so 
that  it  may  be  equal  to  5 times  the  weight  of 
the  kernels.  Used  to  destroy  pediculi,  and  in 
scald-head,  etc. 

Ointment  of  Croton  Oil.  — Croton  oil,  15 
to  30  drops;  lard  (softened  by  heat),  1 oz.; 
mix  well.  This  is  the  usual  and  most  useful 
strength  to  prepare  the  ointment.  Rubefacient 
and  counter-irritant;  in  rheumatism  and  various 
other  diseases.  When  rubbed  repeatedly  on  the 
skin  it  produces  redness  and  a pustular  erup- 
tion. It  also  often  affects  the  bowels  by  ab- 
sorption. The  only  advantage  it  possesses  over 
other  preparations  of  the  class  is  the  rapidity 
of  its  action. 

Ointment  of  Glycerine. — Glycerine,  4 fl.  oz. ; 
oil  of  almonds,  8 fl.  oz. ; wax  and  spermaceti,  of 
each  \ oz. 

Eye  Ointment. — 1.  Burnt  alum,  ^ dr.;  pow- 
dered opium,  20  gr. ; olive  oil,  1 fl.  dr. ; sperma- 
ceti ointment,  2 dr.  In  inflammation  of  the  eye- 
lids, purulent  ophthalmia,  etc. 

2.  (W.  Cooley.)  Chloride  of  barium,  6 gr. ; 
calomel,  10  gr. ; simple  ointment,  1 oz. ; otto  of 
roses,  1 or  2 drops.  In  scrofulous  ophthalmia. 

3.  (Dessault.)  Nitric  oxide  of  mercury,  car- 
bonate of  zinc,  acetate  of  lead,  and  dried  alum, 
of  each,  1 dr. ; corrosive  sublimate,  10  gr. ; rose 
ointment,  1 oz.  In  chronic  ophthalmia,  profuse 
discharges,  etc.;  in  general,  diluted. 

Ointment  of  Hemlock.  — Fresh  hemlock 
leaves  and  lard,  of  each  1 lb.;  boil  them  to- 
gether (very  gently)  until  the  leaves  become 
crisp,  then  strain  through  linen,  with  pressure. 
Used  as  a local  anodyne  in  neuralgic  and  rheum- 
atic pains,  glandular  enlargements,  painful 
piles,  etc.,  and  as  a dressing  to  painful  and 
irritable  ulcers,  cancerous  sores,  etc. 

Itch  Ointment. — Several  excellent  formulae 
for  itch  ointments  will  be  found  under  the  names 


of  their  leading  ingredients.  The  following  ar6 
additional : 

1.  Carbonate  of  potassa,  J oz. ; rose  water,  1 

fl.  oz. ; red  sulphuret  of  mercury,  1 dr. ; oil  of 
bergamot,  J fl.  dr. ; sublimed  sulphur,  and  hog’s 
lard,  of  each  11  oz. ; mix  them.  (Bateman’s 
“Cutaneous  Diseases.”)  The  nostrum  vended 
under  this  name  is  made  as  follows : Carbonate 

of  potash,  1 oz.;  vermilion,  3 dr.;  sulphur,  1 
lb. ; lard,  1 J lbs. ; rose  water,  3 fl.  oz. ; oil  of  ber- 
gamot, 1J  dr. 

2.  Chloride  of  lime,  1 dr. ; rectified  spirit,  2 fl. 
dr. ; sweet  oil,  J fl.  oz. ; common  salt  and  sulphur, 
of  each  1 oz. ; soft  soap,  2 oz. ; oil  of  lemon, 
20  drops.  Cheap,  effectual  and  inoffensive. 

Ointment  of  Ivy. — From  the  leaves  of  com- 
mon ivy,  by  infusion,  as  ointment  of  henbane. 
Used  as  an  application  to  soft  corns,  in  itch,  and 
as  a dressing  to  indolent  ulcers  and  issues. 

Ointment  of  Lard. — Prepared  lard,  2 lbs.; 
melt,  add  of  rose  water,  3 fl.  oz. ; beat  the  two 
well  together,  then  set  the  vessel  aside,  and 
when  the  whole  is  cold,  separate  the  congealed 
fat.  A simple  emollient. 

Ointment  of  Laurel. — 1.  Suet  (softened  by 
heat),  8 oz.;  laurel  oil  (expressed  oil  of  bay), 

1 lb. ; oil  of  turpentine,  1A  oz. 

2.  Fresh  bay  leaves  and  berries  (bruised),  of 
each  1 lb.;  lard,  2 lbs;  as  hemlock  ointment. 
Highly  esteemed  on  the  continent  as  a stim- 
ulating friction,  in  bruises,  strains,  stiff  joints, 
etc. ; and  in  deafness. 

3.  From  fresh  bay  leaves,  2 lbs. ; bay  berries, 
1 lb.;  neat’s-foot  oil,  5 pints;  boil  as  last;  to 
the  strained  oil  add,  of  lard  suet,  3 lbs.;  true 
oil  of  bay,  \ lb.,  and  allow  it  to  cool  very 
slowly,  in  order  that  it  may  “ grain  ” well. 
Sold  for  laurel  ointment  and  common  oil  of  bay. 

Ointment  of  Lavender. — Lard,  2J  lbs.; 
lavender  flowers,  10  lbs.;  white  wax,  3 oz. 
Melt  the  lard,  digest  with  2 lbs.  of  the 
flowers  for  2 hours,  and  strain ; repeat  this  with 
fresh  flowers  till  all  are  used;  melt  the  oint- 
ment and  leave  it  at  rest  to  cool;  separate  the 
moisture  and  dregs,  and  melt  the  ointment  with 
the  wax. 

Mercurial  Ointment. — 1.  Mercury,  16;  pre- 
pared lard,  16 ; prepared  suet,  1 ; rub  together 
until  metallic  globules  cease  to  be  visible. 

2.  Mercury,  1 lb.;  lard,  lljoz.;  suet,  | oz.; 
rub  the  mercury  with  the  suet  aDd  a little  of  the 
lard,  until  globules  are  no  longer  visible;  then 
add  the  remaining  lard,  and  triturate  together. 

3.  Pure  mercury  and  lard,  of  each  1 lb. ; as 
before. 

The  mercurial  ointment  usually  sold  is  made 
with  a less  quantity  of  mercury  than  that 
ordered  by  the  colleges,  and  the  color  is  brought 
up  with  finely  ground  blue  black  or  wood  char- 


USEFUL  RECIPES  AND  TRA.DE  SECftETS 


425 


Coal.  This  fraud  may  be  detected  by  its  inferior 
sp.  gr.,  and  by  a portion  being  left  undissolved 
when,  a little  of  the  ointment  is  treated  first 
with  ether  or  oil  of  turpentine,  to  remove  the 
fat,  and  then  with  dilute  nitric  acid,  to  remove 
the  mercury. 

Mercurial  ointment  is  chiefly  used  to  intro- 
duce mercury  into  the  system  when  the  stomach 
is  too  irritable  to  bear  it;  in  syphilis,  hepatic 
affections,  hydrocephalus,  etc.  For  this  pur- 
pose \ to  1 dram  is  commonly  rubbed  into  the 
inside  of  one  of  the  thighs  until  every  particle 
of  the  ointment  disappears.  This  operation  is 
repeated  night  and  morning  until  the  desired 
effect  i6  produced.  This  ointment  has  been 
employed  to  prevent  the  “pitting”  in  small- 
pox; and,  diluted  with  3 or  4 times  its  weight 
of  lard,  in  several  skin  diseases,  as  a dressing 
for  ulcers,  to  destroy  pediculi,  etc.  Camphor 
is  often  added  to  this  ointment  to  increase  its 
activity. 

Mercurial  Ointment  (Milder). — Stronger 
mercurial  ointment,  1 lb. ; lard,  2 lbs.  In  itch 
and  several  other  cutaneous  diseases,  as  a dress- 
ing to  syphilitic  ulcers,  to  destroy  pediculi  on 
the  body,  etc.  Each  dram  contains  10  grains 
of  mercury. 

Ointment  of  Mustard. — 1.  Flour  of  mustard, 
| oz. ; water,  1 fl.  oz. ; mix,  and  add,  of  resin 
cerate,  2 oz. ; oil  of  turpentine,  J oz.  Rube- 
facient and  stimulant.  As  a friction  in  rheum- 
atism, etc. 

2.  Flour  of  mustard,  3 oz. ; oil  of  almonds, 
Jfl.  oz. ; lemon  juice,  q.  s.  In  sunburn,  freckles, 
etc. 

Ointment  for  Piles. — 1.  Burnt  alum  and 
oxide  of  zinc,  of  each  \ dram;  lard,  7 drams. 

2.  Morphia,  8 grains ; melted  spermaceti  oint- 
ment, 1 oz. ; triturate  together  until  solution  is 
complete,  then  add,  of  galls  (in  impalpable 
powder),  1J  dr.  essential  oil  of  almonds 
(genuine  crude),  12  to  15  drops,  and  stir  until 
the  mass  concretes.  In  painful  piles,  prolapsus, 
etc.  It  is  not  only  very  effective,  but  does  not 
soil  the  linen  so  much  aa  most  other  ointments. 

Simple  Ointment. — 1.  Olive  oil,  5J  fl.  oz.; 
white  wax,  2 oz. ; melted  together,  and  stirred 
whilst  cooling. 

2.  Prepared  lard,  4 lbs. ; white  wax,  1 lb. ; as 
the  last. 

3.  White  wax,  2;  prepared  lard,  3;  almond 
oil,  8;  melt  together,  and  stir  till  it  becomes 
solid. 

The  above  are  mild  emollients,  useful  in 
healthy  ulcers,  excoriations,  etc.,  but  chiefly  as 
forming  the  basis  for  other  ointments. 

Ointment  of  Soap  (Camphorated). — White 
soap  (scraped),  1 lb.;  water,  J lb.;  dissolve  by 
heat ; add  of  olive  oil,  5 oz. ; and  when  the  mix- 


ture has  partly  cooled,  further  add  of  camphor, 
1 oz.,  previously  dissolved  by  heat  in  olive  oil, 
1 oz. ; lastly,  stir  until  the  mass  concretes.  As 
an  anodyne  and  stimulating  friction  in  various 
local  affections,  as  chaps,  chilblains,  rheuma- 
tism, etc. 

Ointment  of  Tar. — 1.  Tar  and  suet,  of  each 
1 lb. ; melt  them  together,  and  press  the  mix- 
ture through  a linen  cloth. 

2.  Tar,  5 oz. ; beeswax,  2 oz. ; melt  together, 
and  stir  the  mixture  briskly  until  it  concretes. 

3.  Tar,  ^ pint;  yellow  wax,  4 oz. ; as  the  last. 

Used  as  detergent  applications  in  ringworm, 

scald-head,  scabby  eruptions,  foul  ulcers,  etc. 
They  should  be,  in  general,  at  first  diluted  with 
half  their  weight  of  lard  or  oil. 

Ointment  of  Turpentine. — 1.  Camphor,  1 
dram;  oil  of  turpentine,  1 to  2 fl.  drams;  dis- 
solve, and  add  of  resin  of  cerate,  1 oz.  As  a 
stimulant  and  anodyne  friction  in  nephritic  and 
rheumatic  pains,  engorgements,  etc. 

2.  Turpentine,  2 lbs. ; simple  ointment,  1 lb. ; 
mix  by  a gentle  heat.  As  a stimulant  dressing. 

3.  Oil  of  turpentine,  16;  camphor,  1;  soft 
soap,  2;  dissolve  the  camphor  in  the  turpentine, 
add  the  soap,  and  rub  till  thoroughly  mixed. 

Ointment  for  Worms. — 1.  Aloes  and  ox- 
gall, of  each  1 part ; marshmallow  ointment,  8 
parts. 

2.  Aloes  and  oil  of  tansy,  of  each  1 part; 
dried  ox- gall,  2 parts  (both  in  fine  powder); 
lard,  8 parts. 

3.  Aloes,  1 dram;  dried  ox-gall  and  petrol- 
eum, of  each  1J  drams;  lard,  1J  oz. 

4.  Powdered  aloes,  2 drams;  lard,  1 oz. 

The  above  are  purgative  and  vermifuge, 

applied  as  frictions  to  the  abdomen.  They  are 
chiefly  employed  for  children  and  delicate 
females. 

ORANGES— How  to  Choose. 

The  very  sweetest  orange  and  richest  is  the 
black  or  rusty-coated  fruit.  Pick  out  the 
dingiest  oranges  in  the  box  and  you  will  get 
the  best.  Another  way  to  choose  oranges  is  by 
weight.  The  heaviest  is  the  best,  because  they 
have  the  thinnest  skin  and  more  weight  of  juice. 
Thick-skin  oranges  are  apt  to  be  dry;  they 
either  weigh  less  because  of  having  so  much 
skin  or  because  of  the  poverty  of  the  juice  in 
these  particular  specimens.  A slight  freezing 
on  the  tree  causes  this  condition  in  otherwise 
fine  fruit.  The  “kid-glove”  oranges  are  the 
two  varieties  of  small  fruit  grown  in  Florida 
from  stocks  respectively  brought  from  China 
and  from  Tangiers.  They  are  called  “ Man- 
darin ” and  “ Tangerine.”  They  may  be  eaten 
without  soiling  a kid  glove,  because  the  skin  is 
loose  and  the  little  “ gores  ” or  pockets  of  juice 
come  apart  very  cleanly  and  without  breaking. 


426 


USEFUL  RECIPES  AND  TRADE  SECRETS 


All  the  above  applies  to  Florida  oranges.  The 
Jamaica  and  Havana  oranges  are  much  paler 
yellow,  and  their  juice  is  usually  of  more  acid 
quality. 

PAIN  EXTRACTOR. 

Spirits  of  ammonia,  1 oz. ; laudanum,  1 oz. ; 
oil  of  origanum,  1 oz. ; mutton  tallow,  |r  lb.; 
combine  the  articles  with  the  tallow  when  it  is 
nearly  cool. 

PAINT  AND  PAINTING. 

Paints. — The  term  “paints,”  in  trade,  is 
commonly  applied  to  pigments  ground  with  oil 
to  a thick  paste,  ready  to  be  “ thinned  down  ” 
with  oil  or  turpentine  to  a consistence  adapted 
for  application  with  a brush. 

Paints  are  prepared  on  the  small  scale  by 
grinding  the  dry  pigments  with  the  oil  by 
means  of  a stone-and-muller ; on  the  large  scale, 
they  are  ground  in  a color  mill.  There  are 
several  pigments,  as  king’s  yellow,  Scheele’s 
green,  verdigris,  white  lead,  etc.,  which  from 
their  poisonous  character  cannot  be  ground 
safely  by  hand,  except  in  very  small  quantities 
at  a time,  and  then  only  by  the  exercise  of  ex- 
treme caution. 

In  mixing  or  thinning  down  paints  for  use, 
it  may  be  useful  to  mention  that  for  out-door 
work  boiled  oil  is  principally  or  wholly  em- 
ployed, unless  it  be  for  the  decorative  parts  of 
houses,  when  a portion  of  turpentine  and  pale 
linseed  oil  is  often  added.  For  in-door  work, 
linseed  oil,  turpentine,  and  a little  “ driers,”  are 
generally  used  in  the  same  way.  The  smaller 
the  proportion  of  oil  employed  for  the  purpose, 
the  less  will  be  the  gloss  and  the  greater  the 
ultimate  hardness  of  the  coating.  For  “flatted 
white,”  etc.,  the  color,  being  ground  in  oil,  re- 
quires scarcely  any  further  addition  of  that 
article,  as  the  object  is  to  have  it  “dead”  or 
dull.  The  best  driers  are  ground  litharge  and 
ground  sugar  of  lead;  the  first  for  dark  and 
middle  tints,  and  the  last  for  light  ones. 

For  outside  painting  avoid  yellow  colors,  or 
shades  in  which  yellow  enters,  as  sun  and 
weather  affect  yellow  more  disastrously  than 
other  colors. 

To  preserve  mixed  paints  in  pots  from 
“skinning  over”  or  drying  up,  they  should  be 
kept  constantly  covered  with  water,  or  what  is 
better,  with  a thin.film  of  linseed  oil. 

Brushes , when  out  of  use,  may  be  preserved 
in  a similar  manner  to  mixed  paints.  When 
dirty,  or  required  for  a paint  of  another  color, 
they  may  be  cleaned  with  a l.ttle  oil  of  turpen- 
tine, which  may  be  either  preserved  for  the 
same  purpose  another  time,  or  may  be  allowed 
to  deposit  its  color  and  then  used  to  thin  down 
paints  as  usual.  In  no  case,  however,  should  it 


be  thrown  back  into  the  cistern  or  pan  with  the 
pure  “turps.” 

Why  Paint  Cracks. — Some  lay  the  cracking 
of  paint  to  absorption  of  the  oil  by  wood,  but 
this  is  not  correct,  for  the  same  material  spread 
upon  iron,  steel  or  glass,  will  crack  just  the 
same.  Experience  teaches  that  it  may  arise 
from  three  causes  — poor  material,  boiled  oil, 
and  applying  coats  of  paint  with  too  little  time 
for  drying  between  them. 

Boiled  oil  will  appear  to  dry  very  rapidly, 
and  the  surface  will  become  glazed  over,  but 
beneath  this  thin  hard  glaze  the  paint  is  only 
gummed.  Where  but  one  coat  of  paint  is  ap- 
plied, there  is  little,  if  any,  difficulty  about 
cracking;  but  as  there  are  generally  from  three 
to  four  coats,  the  paint  does  not  become  thor- 
oughly dry  on  each,  although  it  may  appear  to 
be  so  on  the  surface.  The  atmosphere  will  in 
time  complete  the  drying,  but,  as  a consequence, 
the  coats  dry  unevenly  and  crack  by  the 
gradual  contractions  of  the  gummy  portions 
beneath.  To  obviate  the  trouble,  good  pigments 
only  should  be  used,  and  mixed  with  raw  oil, 
and  then  plenty  of  time  given  for  each  separate 
coat  to  dry.  The  hardening  may  be  advanced 
by  the  use  of  drier,  but  do  not  put  in  more  than 
an  ounce  to  the  pound.  But  very  little  turpen- 
tine should  be  used.  Too  much  drier  will 
cause  paint  to  contract  rapidly  and  form  fine 
checks,  which  will  afterward  increase  in  size. 

Flexible  Paints. — Take  of  good  yellow  soap 
(cut  into  slices),  21  lbs.;  boiling  water,  1^ 
gall.;  dissolve,  and  grind  the  solution  whilst 
hot  with  good  oil  paint,  l\  cwt.  Used  to  paint 
canvas. 

Heat-Proof  Paints. — -Steam  pipes,  steam 
chests,  boiler  fronts,  smoke  connections  and  iron 
chimneys  are  often  so  highly  heated  that  the 
paint  upon  them  burns,  changes  color,  blisters 
and  often  flakes  off.  After  a long  protracted 
use,  under  varying  circumstances,  it  has  been 
found  that  a silica- graphite  paint  is  well  adapted 
to  overcome  these  evils.  Nothing  but  boiled 
linseed  oil  is  required  to  thin  the  paint  to  the 
desired  consistency  for  application,  no  dryer 
being  necessary.  This  paint  is  applied  in  the 
usual  manner  with  an  ordinary  brush.  The  color, 
of  course,  is  black.  But  another  paint,  which 
admits  of  some  variety  in  color,  is  mixed  by 
using  soapstone,  in  a state  of  fine  powder, 
with  a quick-drying  varnish  of  great  tenacity 
and  hardness.  This  will  give  the  painted  object 
a seemingly  enameled  surface  which  is  durable 
and  not  affected  by  heat,  acid  sor  the  action  of 
the  atmosphere.  When  applied  to  wood  it 
prevents  rotting,  and  it  arrests  disintegration 
when  applied  to  stone.  It  is  well  known  that 
the  inside  of  an  iron  ship  is  much  more  severely 
affected  by  corrosion  than  the  outside,  and  this 


USEFUL  RECIPES  AND  TRADE  SECRETS 


427 


paint  has  proven  itself  to  be  a most  efficient 
protection  from  inside  corrosion. 

Luminous  Paint. — This  useful  paint  may, 
it  is  said,  be  made  by  the  following  simple 
method : Take  oyster  shells  and  clean  them  with 
warm  water;  put  them  into  the  fire  for  half  an 
hour;  at  the  end  of  that  time  take  them  out  and 
let  them  cool.  When  quite  cool  pound  them 
fine  and  take  away  any  gray  parts,  as  they  are 
of  no  use.  Put  the  powder  in  a crucible  in 
alternate  layers  with  flour  and  sulphur.  Put 
on  the  lid,  and  cement  with  sand  made  into  a 
stiff  paste  with  beer.  When  dry,  put  over  the 
fire  and  bake  for  an  hour.  Wait  until  quite 
cold  before  opening  the  lid.  The  product  ought 
to  be  white.  You  must  separate  all  gray  parts, 
as  they  are  not  luminous.  Make  a sifter  in  the 
following  manner:  Take  a pot,  put  a piece  of 
very  fine  muslin  very  loosely  across  it,  tie 
around  with  a string,  put  the  powder  into  the 
top,  and  rake  about  until  only  the  coarse 
powder  remains ; open  the  pot  and  you  will  find 
a very  small  powder ; mix  it  into  a thin  paint 
with  gum  water,  as  two  thin  applications  are 
better  than  one  thick  one.  This  will  give  a 
paint  that  will  remain  luminous  far  into  the 
night,  provided  it  is  exposed  to  light  during  the 
day. 

Paint  without  Oil  or  Lead. — In  a tub  or 
barrel,  which  can  be  closely  covered,  slake  stone 
lime  in  boiling  water,  and  then  pass  6 quarts 
of  it  through  a fine  sieve.  Add  to  this  1 gal- 
lon of  water  and  1 quart  of  coarse  salt.  Boil 
the  mixture  and  skim  it  until  it  is  perfectly 
clear.  To  every  5 gallons  of  this  add  1 lb.  of 
copperas  and  1 lb.  of  alum.  Then  slowly  and 
gradually  put  in  \ lb.  of  potash  and  4 quarts  of 
sifted  ashes  or  fine  sand.  Add  any  coloring 
that  is  desired. 

Cheap  Paint  for  Fences , etc. — Take  a bushel 
of  well-burnt  lime,  white  and  unslaked;  20  lbs. 
of  Spanish  whiting,  17  lbs.  of  rock  salt,  and  12 
lbs.  of  brown  sugar.  Slake  the  lime,  sift  out 
any  coarse  lumps  and  mix  it  into  a good  white- 
wash with  about  40  gallons  of  water;  then  add 
the  other  ingredients,  stir  the  whole  together 
thoroughly,  and  put  on  2 or  3 coats  with  a 
common  brush.  This  paint  makes  a coat  that 
does  not  wash  off,  or  easily  rub  off,  and  it 
looks  well,  while  it  will  go  far  to  preserve  the 
wood.  It  is,  therefore,  especially  adapted  to 
the  outside  of  buildings  that  are  exposed  to  the 
weather.  Three  coats  are  needed  on  brick  and 
two  on  wood.  If  you  want  to  get  a fine  cream 
color,  add  3 lbs.  of  yellow  ochre  to  the  above. 
If  you  prefer  a brown  color,  add  4 lbs.  of  umber, 
1 lb.  of  Indian  red,  and  1 lb.  of  lampblack.  If 
you  want  a gray  or  stone  color,  add  4 lbs.  of 
raw  umber  and  2 lbs.  of  lampblack. 

Paint  for  Outbuildings. — Lime,  1 bushel, 


and  water  to  make  a whitewash ; mineral  paint* 
50  lbs. ; road  dust,  50  lbs. ; add  oil  till  it  makes 
a paste,  and  thin  with  sweet  milk. 

A Cheap  Paint  for  Iron  Fencing  is  made  by 
mixing  tar  and  yellow  ochre.  It  will  make  a 
good  green  color,  and  is  excellent  for  painting 
rough  woodwork  and  iron. 

Painters1  Colic. — Make  of  tartaric  acid  a 
syrup  similar  to  that  of  lemon  syrup;  add  a 
sufficient  quantity  of  water,  and  drink  2 or  3 
glasses  a day. 

To  Remove  Dry  Paint. — Make  a saturated 
solution  of  caustic  potassa  with  water;  apply  to 
the  paint  with  a swab ; after  a short  time  it  will 
be  easily  removed.  Hard  putty  is  removed  in 
the  same  manner. 

To  Remove  Paint  from  Clothing. — Apply 
with  a woolen  cloth  either  benzine  or  spirits  of 
turpentine.  The  turpentine  may  afterwards  be 
got  rid  of  by  rubbing  with  a clean  piece  of 
cloth,  which,  if  necessary,  may  be  followed  up 
with  soap  and  water  or  spirits  of  wine. 

To  Clean  Paint. — Scour  with  a soft  brush, 
using  warm  soapsuds;  wash  off  the  soap  imme- 
diately with  old  flannel  dipped  in  clear  water, 
and  wipe  dry  with  a linen  or  cotton  cloth.  The 
water  must  not  be  allowed  to  dry  on  the  paint, 
as  this  will  make  it  streaky. 

To  Remove  Paint  from  Window-Glass. — 
Rub  it  well  with  hot,  sharp  vinegar. 

To  Get  Rid  of  Paint  Odor. — Place  a vessel 
full  of  lighted  charcoal  in  the  middle  of  a 
newly-painted  room,  and  throw  on  it  2 or  3 
handfuls  of  juniper  berries,  shut  the  windows, 
the  chimney  and  the  door  close;  24  hours  after- 
wards the  room  may  be  opened,  when  it  will  be 
found  that  the  sickly,  unwholesome  smell  will 
be  entirely  gone.  The  smoke  of  the  juniper 
berry  possesses  this  advantage,  that  should  any- 
thing be  left  in  the  room,  such  as  tapestry,  etc., 
none  of  it  will  be  spoiled. 

Another  way  to  get  rid  of  the  smell  of  oil 
paint,  let  a pailful  of  water  stand  in  the  room 
newly  painted. 

Paintings. — See  Oil  Paintings. 

PAPER. 

The  limits  of  this  work  preclude  the  intro- 
duction of  a description  of  the  manufacture  of 
this  well  known  and  most  useful  article,  which 
is  now  almost  exclusively  made  by  machinery  of 
an  elaborate  and  most  ingenious  description.  We 
must,  therefore,  content  ourselves  with  a short 
notice  of  a few  of  the  preparations  of  the  man- 
ufactured article. 

To  Test  Paper. — The  absolute  strength  is 
measured  by  its  resistance  to  tearing.  In 
machine-made  paper  the  strength  and  stretching 
power  vary  according  as  the  force  acts  length- 


428 


USEFUL  RECIPES  AND  TRADE  SECRETS 


wise  or  across;  in  hand-made  paper  there  is  lit- 
tle difference.  In  the  former  the  difference  is 
in  the  proportion  of  2:3,  according  to  the 
direction  of  the  tearing  force.  The  stretching 
power  acts  inversely  on  the  strength,  i.  e .,  is 
greater  across  than  lengthwise. 

In  order  to  test  the  resistance  of  paper  to  the 
most  varied  mechanical  wear,  it  is  crumpled  and 
kneaded  between  the  hands.  After  such  treat- 
ment a weak  paper  will  be  full  of  holes,  a strong 
paper  will  assume  a leathery  texture.  The  test 
also  gives  a rough  insight  into  the  composition 
of  a paper,  much  dust  showing  the  presence  of 
earthy  impurities,  while  breaking  up  of  paper 
shows  overbleaching. 

The  thickness  of  paper  is  ascertained  either 
by  measuring  the  thickness  of  a certain  number 
of  sheets,  or  by  taking  that  of  a single  sheet  by 
means  of  a micrometer,  where  the  paper  is  placed 
between  two  rules,  one  fixed  and  the  other 
movable,  acting,  as  a pointer  showing  the 
thickness  of  the  paper  on  a dial. 

Over  three  per  cent,  of  ash  shows  the  pres- 
ence of  clay,  kaolin,  heavy  spar,  gypsum,  etc. 

Microscopical  investigation  of  paper  aims  at 
determining  the  kind  and  quality  of  paper. 
For  this  a magnifying  power  of  150  to  300 
diameters  suffices,  when,  by  coloring  the  paper 
with  a solution  of  iodine,  a yellow  coloration 
shows  the  presence  of  wood  fiber,  a brown  col- 
oration that  of  linen,  cotton  or  flax,  and  no  col- 
oration that  of  cellulose. 

The  determination  of  the  kind  and  quality  of 
size  may  be  made  by  boiling  in  distilled  water 
and  adding  a concentrated  solution  of  tannic 
acid,  when  a flocculent  precipitate  shows  the 
presence  of  animal  size;  and  by  heating  in 
absolute  alcohol  and  adding  distilled  water, 
when  a precipitate  shows  the  presence  of  veg- 
etable size. 

Paper  in  Building.  — A correspondent  in 
Carpentry  and  Building  says:  “ With  refer- 

ence to  warm  houses  it  is  my  opinion  that  we 
have  nothing  better  or  cheaper  than  paper,  es- 
pecially when  it  is  offered  so  cheaply  as  at 
present.  Under  these  conditions,  no  one  who 
builds  should  complain  of  a cold  house.  I used 
it  on  the  outside  of  sheeting  boards  under  the 
siding;  also  on  the  roof  under  the  shingles, 
and  under  the  floor.  The  first  floor,  which  is 
used  until  the  house  is  plastered,  is  laid  with 
common  dressed  boards.  On  top  of  them  is 
put  the  paper,  and  over  the  paper  the  floor 
proper  is  laid.  My  method  of  putting  paper 
between  studding  is  to  cut  the  strips  in  the 
center,  which  leaves  it  just  the  right  width  by 
bending  each  edge  at  right  angles.  To  secure 
a dead  air  space,  I put  on  lath  next  to  the 
sheeting-boards  and  put  my  paper  back  to  this, 
holding  it  in  place  by  lath  nailed  through  the 


turned  edges  to  the  studding.  The  cold  in  our 
houses  comes  in  by  cracks  in  the  floor  and  at 
the  windows  and  doors.  Sash,  to  work  easily, 
must  not  work  like  a glove.  * In  the  west  we 
use  storm  doors  and  storm  windows  — that  is, 
double  windows,  with  one  light  of  glass  hinged 
for  ventilation.  I frequently  ask  people  why 
they  try  to  make  their  houses  air-tight  else- 
where and  leave  such  wind  holes  at  the  doors 
and  windows.  I advise  putting  the  needless 
expense  of  brickwork  or  back-plastering  in  the 
cheaper  and  better  material  of  paper  and  extra 
sash  to  the  windows,  to  be  removed  in  the 
springtime.  Cut  off  all  drafts  of  air  between 
the  upper  and  lower  stories  of  the  house,  and, 
my  word  for  it,  the  dwelling  will  be  warm 
enough  for  comfort  in  the  midst  of  a Dakota 
blizzard.” 

To  Make  Paper  Fire-Proof. — Dip  the  paper 
in  a solution  of  alum  and  throw  over  a line  to 
dry.  All  kinds  of  paper,  as  well  as  textile  fab- 
rics, may  be  treated  in  this  way.  Try  a slip  of 
paper  thus  prepared  in  the  flame  of  a candle, 
and,  if  not  entirely  fire-proof,  repeat  the  opera- 
tion. To  render  newspapers  fire-proof,  dip 
them  into  a solution  of  soluble  glass  of  25° 
Baume;  then  neutralize  the  alkali  by  diluted 
muriatic  acid  of  10°  Baume,  while  hot,  and  dry 
by  the  atmosphere.  The  texture  of  the  paper 
cannot  then  be  destroyed  by  fire. 

Copying  Paper. — See  p.  380. 

Lithographic  Paper.  — Give  the  paper  3 
coats  of  thin  size,  1 coat  good  white  starch,  and 
1 coat  of  a solution* of  gamboge  in  water;  the 
whole  to  be  applied  cold,  with  a sponge,  and 
each  coat  to  be  allowed  to  dry  before  the  other 
is  applied.  The  solutions  should  be  freshly 
made. 

Lithographic  paper  is  written  on  with  litho- 
graphic ink.  The  writing  is  transferred  by 
simply  moistening  the  back  of  the  paper,  plac- 
ing it  evenly  on  the  stone,  and  then  applying 
pressure;  a reversed  copy  is  obtained,  which, 
when  printed  from,  yields  corrected  copies  re- 
sembling the  original  writing  or  drawing.  In 
this  way  the  necessity  of  executing  the  writing 
or  drawing  in  a reversed  direction  is  obviated. 

Oiled  Paper. — Brush  sheets  of  paper  over 
with  “ boiled  oil,”  and  suspend  them  on  a line 
till  dry.  Water-proof.  Extensively  employed 
as  a cheap  substitute  for  bladder  and  gut  skin 
to  tie  over  pots  and  jars,  and  to  wrap  up  paste 
blacking,  ground  white  lead,  etc. 

Paper  Parchment. — Plunge  unsized  paper 
for  a few  seconds  into  sulphuric  acid  diluted 
with  half  to  a quarter  its  bulk  of  water  (this 
solution  being  of  the  same  temperature  as  the 
air),  and  afterwards  wash  with  weak  ammonia. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


4.29 


A tough  substance,  resembling  animal  parch- 
ment, and  applicable  to  the  same  purposes.  It 
is  largely  used  for  covering  pots  of  pickles  and 
preserves,  and  by  the  chemist  for  the  interven- 
ing membrane  in  experiments  in  diffusion. 

Protective  Paper. — Various  attempts  have 
from  time  to  time  been  made  to  prepare  paper 
which  might  make  the  fraudulent  alteration  of 
checks  and  other  documents  difficult  or  im- 
possible. These  attempts  have  taken  two  dif- 
ferent directions.  The  first  and  best  known 
method  consists  in  printing,  in  some  delicate 
and  easily  destroyed  color,  a complicated  pat- 
tern or  even  sample  but  close  and  delicate  rul- 
ing, on  the  face  of  the  paper.  Any  reagent 
which  will  remove  the  writing  will,  of  course, 
destroy  the  pattern  below,  and  so  render  the 
alteration  evident.  The  obvious  objection  to 
this  methed  is  that  it  is  possible  for  a skilful 
forger  to  replace  the  printed  design  before  the 
completion  of  the  alteration. 

The  other  method  consists  in  the  introduc- 
tion into  the  paper  during  its  manufacture  of 
some  substance  or  mixture  of  substances  which 
shall  strike  a characteristic  color  when  chemical 
agents  are  applied  to  the  ink. 

One  of  the  earliest  attempts  of  this  kind  was 
that  of  Stephenson,  who  introduced  ferrocy  anide 
of  potassium  into  the  pulp.  When  any  acid 
was  applied  to  the  writing,  Prussian  blue  was 
formed  with  the  aid  of  the  iron  of  the  ink.  In 
another  process  iodide  of  potassium  and  starch 
were  introduced  into  the  paper,  the  application 
of  chlorine  then  producing  a blue  stain  (iodide 
of  starch),  while  in  a third  the  pulp  was  stained 
with  the  ingredients  of  common  writing  ink. 

None  of  these  methods  gave,  however,  any 
very  efficient  protection  against  fraud,  for  in 
each  case  it  was  tolerably  easy  to  restore  the 
paper  to  its  original  condition.  But  another 
process  which  followed  upon  the  others  has 
proved  more  successful,  and,  when  properly  ap- 
plied, gives  a paper  which  is  practically  secure. 
This  process  was  patented,  and  consists  in  the 
introduction  into  the  pulp  of  ferrocyanide  of 
manganese.  When  any  acid  is  applied  to  the 
writing  on  this  paper  the  blue  stain  of  Prussian 
blue  appears.  This  can,  it  is  true,  be  removed 
by  alkalies,  but  in  that  case  the  manganese  is 
precipitated  as  the  brown  peroxide,  an  effect 
also  produced  by  bleaching  powder.  This 
brown  stain  can  be  removed  by  sulphurous  acid, 
but  in  that  case  Prussian  blue  appears  simul- 
taneously, so  that  the  forger  has  merely  a 
choice  between  a brown  and  a blue  stain. 

When  such  paper  is  printed  with  a delicate 
design  in  some  fugitive  ink  (common  writing 
ink  would  be  best),  the  greatest  attainable 
safety  is  obtained. 

Ferrocyanide  of  manganese  is  easily  formed 


by  adding  to  the  pulp  pure  crystallizedchloride 
of  manganese  and  rather  more  than  an  equal 
weight  of  ferrocyanide  of  potassium,  both  in 
solution. 

Tracing  Paper . — 1.  Open  a quire  of  smooth, 
unsized  white  paper,  and  place  it  flat  upon  a 
table,  then  apply  with  a clean  sash  tool  to  the 
upper  surface  of  the  first  sheet  a coat  of  varnish 
made  of  equal  parts  of  Canada  balsam  and  oil 
of  turpentine,  and  hang  the  prepared  sheet 
across  the  line  to  dry;  repeat  the  operation 
on  fresh  sheets  until  the  proper  quantity  is  fin- 
ished. If  not  sufficiently  transparent,  a second 
coat  of  varnish  may  be  applied  as  soon  as  the 
first  has  become  quite  dry. 

2.  Rub  the  paper  with  a mixture  of  equal 
parts  of  nut  oil  and  oil  of  turpentine,  and  dry 
it  immediately  by  rubbing  it  with  wheaten  flour; 
then  hang  it  on  a line  for  24  hours  to  dry. 

Both  the  above  are  used  to  copy  drawings, 
writing,  etc.  If  washed  over  with  ox-gall  and 
dried,  they  may  be  written  on  with  ink  or  water 
colors.  The  first  is  the  whitest  and  clearest,  but 
the  second  is  the  toughest  and  most  flexible. 

To  Make  Paper  Transparent. — Dampen  any 
white  paper  with  pure  and  fresh  distilled  ben- 
zine and  it  will  become  transparent,  and  tracings 
can  be  made  upon  it.  As  the  benzine  evaporates, 
the  paper  will  become  opaque  again,  but  if  the 
drawing  is  not  complete  dampen  the  part  again 
until  it  is  finished. 

Varnished  Paper.  — Before  proceeding  to 
varnish  paper,  card-work,  pasteboard,  etc.,  it 
is  necessary  to  give  it  two  or  three  coats  of  size, 
to  prevent  the  absorption  of  the  varnish,  and 
any  injury  to  the  color  or  design.  The  size 
may  be  made  by  dissolving  a little  isinglass  in 
boiling  water,  or  by  boiling  some  clean  parch- 
ment cuttings  until  they  form  a clear  solution. 
This,  after  being  strained  through  a piece  of 
clean  muslin,  or,  for  very  nice  purposes,  clari- 
fied with  a little  white  of  egg,  is  applied  by 
means  of  a small  clean  brush  called  by  painters 
a sash  tool.  A light,  delicate  touch  must  be 
adopted,  especially  for  the  first  coat,  lest  the 
ink  or  colors  be  started,  or  smothered.  When 
the  prepared  surface  is  perfectly  dry,  it  may  be 
varnished  in  the  usual  manner. 

Value  of  Waste  Paper. — If  every  one  knew 
the  value  of  paper  as  fuel  I believe  it  would  be 
but  a short  time  before  there  would  be  a demand 
for  every  scrap  of  paper.  It  makes  a better  fuel 
than  cordwood,  and  is  handier  to  start  a fire  of 
either  hard  or  soft  coal.  The  small  scraps  should 
be  rolled  up  very  tightly  in  lengths  of  10  or  12 
inches,  and  then  rolled  in  old  newspapers,  two, 
three  or  more,  as  may  be  at  hand,  the  ends  to 
be  twisted  securely,  so  they  will  remain  intact 
until  placed  in  the  stove  or  fireplace.  Two  or 
three  such  rolls  of  paper  cordwood  will  burn 


430 


USEFUL  RECIPES  AND  TRADE  SECRETS 


steadily  to  prepare  a meal  or  give  warmth  and 
comfort  to  the  fireside.  You  have  read  of  twisted 
hay  for  fuel  used  on  the  frontiers  where  fuel  is 
scarce;  twisted  paper  will  double  discount  it. 
In  the  interest  of  clean  streets,  as  well  as  econ- 
omy, I hope  this  experiment  will  be  adopted. 

Packing  Paper. — A packing  paper  imperme- 
able to  water  may  be  made  as  follows : Take 

unsized  paper  and  coat  it  with  an  aqueous  solu- 
tion of  dextrine.  When  dry  apply  a layer  of 
siccative  oil  paint. 

PAPER-HANGING. 

In  choosing  paper  for  a room,  avoid  that 
which  has  a variety  of  colors,  or  a large,  showy 
figure,  as  no  furniture  can  appear  to  advantage 
with  such.  Large-figured  papering  makes  a 
small  room  look  smaller,  but,  on  the  contrary, 
a paper  covered  with  a small  pattern  makes  a 
room  look  larger,  and  a striped  paper,  the  stripes 
running  from  ceiling  to  fioor,  makes  a low  room 
look  higher. 

Those  who  do  their  own  paper-hanging  will 
find  that  if  they  follow  the  paper-hanger’s  ex- 
ample in  cutting  two  rolls  at  a time  into  the 
desired  lengths  there  will  be  no  waste.  After 
the  first  matching  of  figures  at  the  beginning  of 
the  rolls  no  more  matching  is  to  be  done.  One 
has  only  to  use  a piece  from  each  roll  alternately. 
It  is  a good  plan  to  cut  up  two  rolls  at  a time  and 
arrange  the  pieces  alternately  before  pasting. 

Cover  the  walls  with  a coating  of  good  glue 
size,  made  of  J lb.  of  glue  in  a gallon  of  water, 
or  a coating  of  good  paste,  put  on  and  allowed 
to  dry  before  the  paper  is  hung.  Unless  this 
is  done  the  wall  will  absorb  the  paste  so  rapidly 
that,  before  drying,  there  will  be  too  little  paste 
on  the  surface  to  hold  the  paper.  When  the 
wall  has  been  whitewashed  it  should  first  be 
scratched  with  a stiff  brush,  to  remove  every 
particle  of  loose  lime  from  the  surface,  and  then 
thoroughly  swept  down  with  a broom. 

To  Clean  Paper-Hangings. — Put  a clean, 
soft  bag,  or  an  old  pillow-case  over  a new  broom, 
and  gently  brush  the  dust  from  the  paper ; then 
take  crusts  of  stale  baker’s  bread,  and  wipe  it 
down  lightly,  beginning  at  the  top.  If  you  rub 
it,  the  dirt  will  adhere  to  the  paper.  After  thus 
brushing  all  around  the  upper  part  of  the  walls 
with  the  bread,  begin  just  above  where  yon  left 
off,  and  go  round  again.  Do  thus  until  you 
have  finished  the  paper.  The  dust  and  crumbs 
will  fall  together.  Whenever  a room  is  cleaned 
it  is  a good  way,  before  the  paint  and  windows 
are  washed,  to  wipe  the  paper  with  a covered 
broom  as  above  directed. 

Damp  Walls. — The  following  method  is  rec- 
ommended to  prevent  the  effect  of  damp  walls 
on  paper  in  rooms : Cover  the  damp  part  with 

a varnish  formed  of  naphtha  and  shellac,  in  the 


proportion  of  \ lb.  of  the  latter  to  a quart  of 
the  former.  The  smell  of  the  mixture  is  un- 
pleasant, but  it  wears  off  in  a short  time,  and 
the  wall  is  covered  with  a hard  coating  utterly 
impervious  to  damp,  and  to  which  the  wall-paper 
can  be  attached  in  the  usual  way. 

To  Remove  Stains  from  Wall-Paper. — The 
soiling  caused  by  persons  leaning  their  heads 
against  a papered  wall  may  be  greatly  lessened, 
if  not  obliterated,  by  laying  a sheet  of  blotting 
paper  upon  the  spot  and  passing  over  it  a mod- 
erately warm  flat-iron.  A slight  disfigurement 
of  this  kind  may  sometimes  be  removed  by  rub- 
bing it  lightly  with  a soft  rag  dipped  in  pre- 
pared chalk.  Rubbing  the  spot  gently  with  the 
soft  edge  of  a thick  slice  of  stale  wheat  bread 
will  sometimes  prove  efficacious  in  such  a case; 
the  surface  of  the  bread  should  be  cut  away  as 
soon  as  it  becomes  soiled.  Dust  off  the  crumbs 
lightly  with  a soft  cloth  or  brush. 

PAPIER  MACHE. 

Pulped  paper  moulded  into  forms.  It  pos- 
sesses great  strength  and  lightness.  It  may  be 
rendered  partially  waterproof  by  the  addition 
of  sulphate  of  iron,  quicklime  and  glue  or 
white  of  egg  to  the  pulp;  and  incombustible 
by  the  addition  of  borax  and  phosphate  of  soda. 
The  papier  mach£  tea  trays,  waiters,  snuff-boxes, 
etc.,  are  preparad  by  pasting  or  glueing  sheets 
of  paper  together,  and  then  submitting  them  to 
powerful  pressure,  by  which  the  composition 
acquires  the  hardness  of  board  when  dry.  Such 
articles  are  afterward  japanned,  and  are  then 
perfectly  waterproof. 

PASTE— Adhesive. 

Paste  for  Scrap  Books. — Take  \ teaspoonful 
of  starch,  same'  of  flour,  pour  on  a little  boiling 
water,  let  it  stand  a minute,  add  more  water, 
stir  and  cook  it  until  it  is  thick  enough  to  starch 
a shirt  bosom.  It  spreads  smooth,  sticks  well, 
and  will  not  mold  or  discolor  paper.  Starch 
alone  will  make  a very  good  paste. 

Paste  for  Printing  Office. — Take  2 gallons 
of  cold  water,  and  1 quart  of  wheat  flour,  rub 
out  all  the  lumps,  then  add  \ lb.  of  finely  pul- 
verized alum,  and  boil  the  mixture  for  10  min- 
utes, or  until  a thick  consistency  is  reached. 
Now  add  1 quart  of  hot  water,  and  boil  again 
until  the  paste  becomes  a pale  brown  color,  and 
thick.  The  paste  should  be  well  stirred  during 
both  processes  of  cooking.  Paste  thus  made 
will  keep  sweet  for  two  weeks  and  prove  very 
adhesive. 

Paste  to  Fasten  Cloth  to  Wood. — Take  a 
plump  pound  of  wheat  flour,  1 tablespoonful  of 
powdered  resin,  1 tablespoonful  of  finely  pow- 
dered alum,  and  rub  the  mixture  in  a suitable 
vessel,  with  water,  to  a uniform,  smooth  paste; 


USEFUL  RECIPES  AND  TRADE  SECRETS 


431 


transfer  this  to  a small  kettle  over  a fire,  and 
stir  uutil  the  paste  is  perfectly  homogeneous 
without  lumps.  As  soon  as  the  mass  has 
become  so  stiff  that  the  stirrer  remains  upright 
in  it,  transfer  it  to  another  vessel  and  cover  it 
up  so  that  no  skin  may  form  on  its  surface. 

This  paste  is  applied  in  a very  thin  layer  to 
the  surface  of  the  table;  the  cloth,  or  leather,  is 
then  laid  and  pressed  upon  it,  and  smoothed 
with  a roller.  The  ends  are  cut  off  after  drying. 
If  leather  is  to  be  fastened  on,  this  must  first 
be  moistened  with  water.  The  paste  is  then 
applied,  and  the  leather  rubbed  smooth  with  a 
cloth. 

Acid-Proof  Paste. — A paste  formed  by  mix- 
ing powdered  glass  with  a concentrated  solution 
of  silicate  of  soda  makes  an  excellent  acid-proof 
cement. 

A Strong  Paste. — A paste  that  will  neither 
decay  nor  become  mouldy.  Mix  good  clean  flour 
with  cold  water  into  a thick  paste  well  blended 
together,  then  add  boiling  water,  stirring  well 
up  until  it  is  of  a consistency  that  can  be  easily 
and  smoothly  spread  with  a brush;  add  to  this 
a spoonful  or  two  of  brown  sugar,  a little  cor- 
rosive sublimate,  and  about,  J dozen  drops  of 
oil  of  lavender,  and  you  will  have  a paste  that 
will  hold  with  wonderful  tenacity. 

A Perpetual  Paste  is  a paste  that  may  be 
mad9  by  dissolving  an  ounce  of  alum  in  a quart 
of  warm  water.  When  cold,  add  as  much  flour 
as  will  make  it  the  consistency  of  cream,  then 
stir  into  it  J teaspoonful  of  powdered  resin,  and 
2 or  3 cloves.  Boil  it  to  a consistency  of  mush, 
stirring  all  the  time.  It  will  keep  for  12  months, 
and  when  dry  may  be  softened  with  warm 
water. 

A Brilliant  Paste. — A brilliant  and  adhesive 
paste,  adapted  to  fancy  articles,  may  be  made  by 
dissolving  caseine  precipitated  from  milk  by 
acetic  acid  and  washed  with  pure  water  in  a 
saturated  solution  of  borax. 

Paste  for  Papering  Boxes. — Boil  water  and 
stir  in  batter  of  wheat  or  rye  flour.  Let  it  boil 
1 minute,  take  off  and  strain  through  a colander. 
Add,  while  boiling,  a little  glue  or  powdered 
alum.  Do  plenty  of  stirring  while  the  paste  is 
cooking,  and  make  of  a consistency  that  will 
spread  nicely. 

Paper  and  Leather  Paste. — Cover  4 parts, 
by  weight,  of  glue,  with  15  parts  of  cold  water, 
and  allow  it  to  soak  for  several  hours,  then 
warm  moderately  till  the  solution  is  perfectly 
clear,  and  dilute  with  60  parts  of  boiling  water, 
intimately  stirred  in.  Next  prepare  a solution 
of  30  parts  of  starch  in  200  parts  of  cold  water, 
so  as  to  form  a thin,  homogeneous  liquid,  free 
from  lumps,  and  pour  the  boiling  glue  solution 


into  it  with  thorough  stirring,  and  at  the  same 
time  keep  the  mass  boiling. 

A Sugar  Paste. — In  order  to  prevent  the 
gum  from  cracking,  to  10  parts,  by  weight,  of 
gum  arabic  and  3 parts  of  sugar,  add  water 
until  the  desired  consistency  is  obtained.  If  a 
very  strong  paste  is  required,  add  a quantity  of 
flour  equal  in  weight  to  the  gum,  without 
boiling  the  mixture.  The  paste  improves  in 
strength  when  it  begins  to  ferment. 

Paste  that  will  Adhere  to  any  Substance. — 
Dissolve  720  gr.  sugar  of  lead  and  720  gr.  alum, 
in  water;  then  dissolve  2^  oz.  gum  arabic  in  2 
quarts  warm  water.  Mix  the  gum  water,  when 
cold,  with  1 lb.  wheat  flour,  till  of  a pasty  con- 
sistence ; place  the  mixture  in  a dish  on  the  fire, 
and  pour  into  it  the  alum  and  sugar  of  lead. 
Shake  well ; take  it  off  the  fire  when  it  shows 
signs  of  ebullition,  and  let  it  cool.  If  the  paste 
is  toe  thick,  add  gum  water  till  in  proper  con- 
sistence. 

Flour  Paste. — One  gill  flour,  1 gill  cold 
water,  2 gills  boiling  water.  Pour  the  cold 
water  slowly  on  the  flour,  stirring  well;  then 
stir  in  the  boiling  water,  and  let  the  paste  boil 
until  as  thick  as  desired. 

To  Fasten  Cloth  on  Wooden  Surfaces. — 
Wheat  flour,  2J  lbs.;  resin  (powdered),  J oz.; 
alum,  ^ oz. ; water,  sufficient.  Bub  together 
until  a uniform  paste  is  formed,  transfer  to  a 
small  kettle  over  a fire,  heat  and  stir  until  the 
lumps  are  all  dissolved  and  the  paste  becomes 
stiff;  transfer  to  another  vessel  and  cover  up. 
This  paste  is  applied  in  a thin  layer  to  the  sur- 
face of  the  wood  to  be  covered;  the  cloth  is 
then  laid  on  and  smoothed  with  a roller. 

PASTE  BLACKING. 

Half  pound  ivory  black,  ^ lb.  molasses,  \ oz. 
powdered  alum,  1 dram  turpentine,  1 oz.  sul- 
phuric acid,  2 oz.  raw  linseed  oil.  The  ivory 
black  and  molasses  must  first  be  mixed  together 
until  thoroughly  incorporated;  then  add  the 
rest  of  the  ingredients.  It  keeps  best  in  a blad- 
der. 

PASTES. 

Vitreous  compounds  made  in  imitation  of  the 
gems  and  precious  stones.  Like  enamels,  the 
artificial  gems  have  for  their  basis  a very  fusi- 
ble, highly  transparent  and  brilliant,  dense 
glass,  which  is  known  under  the  name  of  “frit,” 
“paste,”  “strass,”  “flux,”  “ fondant,”  or  “May- 
ence  base,”  and  which,  in  its  state  of  greatest 
excellence,  constitutes  the  “ artificial  diamond.” 

Amethyst. — Paste  or  strass,  500  gr.;  oxide 
of  manganese,  3 gr.;  oxide  of  cobalt,  24  gr. 

Beryl. — Strass,  3.456  gr. ; glass  of  antimony, 
24  gr. ; oxide  of  cobalt,  1 J gr. 


432 


USEFUL  RECIPES  AND  TRADE  SECRETS 


Carbuncle . — See  Garnet. 

Chrysolite.  — From  etrass,  7,000  gr.;  pure 
calcined  sesquioxide  of  iron  (“  trocus  martis  ” ), 
65  gr. 

Cornelian.  — 1.  (Red.)  From  strass,  7,000 
gr. ; glass  of  antimony,  3,500  gr. ; calcined  per- 
oxide of  iron,  875  gr. ; binoxide  of  manganese, 
75  gr. 

2.  (White.)  From  strass,  7,200  gr. ; calcined 
bones,  250  gr. ; washed  yellow  ochre,  65  gr. 

Diamond. — 1.  From  rock  crystal  (purest), 
1,600  gr. ; borax,  560  gr. ; carbonate  of  lead 
(pure),  3,200  gr. ; oxide  of  manganese,  J to  1 
gr. ; powder  each  separately,  mix  them  together, 
fuse  the  mixture  in  a clean  crucible,  pour  the 
melted  mass  into  water,  separate  any  reduced 
lead,  and  again  powder  and  remelt  the  mass. 

2.  ( Yellow  diamond. ) Strass,  500  gr. ; glass 
of  antimony,  10  gr. 

Emerald. — 1.  From  strass,  7,000  gr.;  car- 
bonate of  copper,  65  gr.;  glass  of  antimony, 
7 gr. 

2.  Paste,  960  gr. ; glass  of  antimony,  42  gr. ; 
oxide  of  cobalt,  3^  gr. 

Garnet. — 1.  Paste  or  strass,  1.200  gr. ; glass 
of  antimony,  580  gr.;  purple  of  cassius  and 
binoxide  of  manganese,  of  each  3 gr. 

2.  Paste,  513  gr. ; glass  of  antimony,  256  gr. ; 
purple  of  cassius  and  oxide  of  manganese,  of 
each  2 gr. 

3.  (Vinegar  garnet.)  From  paste,  7,000  gr.; 
glass  of  antimony,  3,460  gr. ; calcined  peroxide 
of  iron,  56  gr. 

Lapis  Lazuli.  — From  paste,  7,000  gr.;  cal- 
cined horn  or  bones,  570  gr. ; oxides  of  cobalt 
and  manganese,  of  each  24  gr.  The  golden 
veins  are  produced  by  painting  them  on  the 
pieces  with  a mixture  of  gold  powder,  borax 
and  gum  water,  and  then  gently  heating  them 
until  the  borax  fluxes. 

Opal. — 1.  From  strass,  960  gr. ; calcined 
bones,  48  gr. 

2.  Paste,  1 oz. ; horn  silver,  10  gr. ; calcined 
magnetic  ore,  2 gr.;  absorbent  earth  (calcined 
bones),  26  gr. 

Ruby. — 1.  Paste,  45  parts;  binoxide  of  man- 
ganese, 1 part. 

2.  Paste,  1 lb. ; purple  of  cassius,  3 drams. 

Sapphire. — From  strass,  3,600  gr.;  oxide  of 
cobalt,  50  gr.;  oxide  of  manganese,  11  gr. 

Topaz. — From  strass,  1,050  gr. ; glass  of  an- 
timony, 44  gr. ; purple  of  cassius,  1 gr. 

Turquoise. — From  blue  paste,  20  to  24  parts; 
calcined  bones,  1 part. 


It  is  absolutely  necessary  for  the  successful 
application  of  the  preceding  formulae  that  the 
substances  employed  should  be  perfectly  free 
from  impurities,  more  particularly  those  of  a 
mineral  kind.  The  litharge,  oxide  of  lead  and 
carbonate  of  lead,  above  all  things,  must  be 
entirely  free  from  oxide  of  tin,  as  the  smallest 
particle  of  that  substance  may  impart  a “ milk- 
iness ” to  the  paste.  All  the  ingredients  must 
be  separately  reduced  to  powder,  and,  after 
being  mixed,  sifted  through  lawn.  The  fusion 
must  be  carefully  conducted  and  continuous, 
and  the  melted  mass  should  be  allowed  to  cool 
very  slowly,  after  having  been  left  in  the  fire 
from  24  to  30  hours,  at  the  least.  Hessian 
crucibles  are  preferred  for  this  purpose,  and  the 
heat  of  an  ordinary  pottery  or  porcelain  kiln  is 
sufficient  in  most  cases;  but  a small  wind- 
furnace,  devoted  exclusively  to  the  purpose,  is, 
in  general,  more  convenient.  It  is  found  that 
the  more  tranquil,  continuous  and  uniform  the 
fusion,  the  denser  and  clearer  is  the  paste,  and 
the  greater  its  refractive  power  and  beauty. 

The  following  method  of  obtaining  artificial 
rubies  and  emeralds,  first  pointed  out  by 
Boettger,  is  exceedingly  simple  and  inexpensive, 
and  deserves  the  serious  attention  of  those  inter- 
ested in  this  ingenious  art : Recently  precipi- 
tated and  well- washed  hydrate  of  aluminum  is 
moistened  with  a few  drops  of  neutral  chromate 
of  potassium,  and  kneaded  so  that  the  mass 
assumes  a tinge  scarcely  perceptible;  it  is  then 
rolled  up  into  small  sticks,  about  the  thickness 
of  a finger,  and  slowly  dried,  taking  the  pre- 
caution to  fill  the  fissures  (if  any)  that  form 
during  desiccation  with  fresh  hydrate  of  alumi- 
num. When  perfectly  dry,  and  after  having 
been  submitted  to  a gentle  heat,  one  end  of  these 
sticks  is  brought  into  the  termination  of  the 
flame  of  an  oxygen-hydrogen  blowpipe,  until  a 
portion  of  the  mass  is  fused  into  a small  globule. 
After  the  lapse  of  a few  minutes,  several  minute 
balls  form,  having  a diameter  of  some  milli- 
metres, and  of  such  intense  hardness  that  quartz, 
glass,  topaz  and  granite  may  be  easily  and  per- 
ceptibly scratched  with  them.  These,  when  cut 
and  polished,  appear,  however,  slightly  opaque. 
By  employing  nitrate  of  nickel  in  lieu  of  chro- 
mate of  potassium,  green-colored  globules, 
closely  resembling  the  emerald,  are  obtained. 

By  the  substitution  of  oxide  of  chromium  for 
chromate  of  potassium,  Mr.  Cooley  produced 
factitious  gems  of  considerable  hardness  and 
beauty,  though  slightly  opaque  in  some  portion 
of  the  mass.  The  addition  of  a very  little  silica 
prevented,  in  a great  measure,  this  tendency  to 
opacity. 

It  may  be  observed  that  the  beauty  of  pastes 
of  factitious  gems,  and  especially  the  brilliancy 
•f  mock  diamonds,  is  greatly  depending  upon 


USEFUL  RECIPES  AND  TRADE  SECRETS 


433 


the  cutting,  setting-up  and  the  skillful  arrange- 
ment of  the  foil  or  tinsel  behind  them. 

PEAS  — Green,  to  Keep. 

Pick  and  shell  the  peas  and  lay  them  on 
dishes  or  tins  in  a cool  oven  or  before  a bright 
fire.  Do  not  heap  them,  and  stir  them  fre- 
quently, so  as  to  dry  gradually.  When  they 
are  hard,  let  them  cool  and  pack  them  in  stone 
jars.  Cover  them  up  closely,  but,  when 
wanted  for  use,  take  them  out,  soak  them  in 
cold  water  until  plump.  Then  they  are  ready 
for  boiling. 

PICKLES  — To  Detect  Copper  in. 

Take  small  pieces  of  the  pickle  and  put  them 
into  a bottle  in  which  is  a little  ammonia,  di- 
luted with  half  its  quantity  of  water.  Shake 
it  all  up  well,  and  if  there  is  any  copper  pres- 
ent the  liquid  will  turn  blue. 

PICTURE  FRAMES  — To  Clean. 

Gilded  frames  can  be  cleaned  by  gently  wiping 
them  with  a fine  cotton  cloth  dipped  in  sweet 
oil.  Be  careful  to  rub  very  gently,  as  violent 
friction  will  be  sure  to  scratch  the  gilding. 

To  Keep  Flies  Off. — Boil  a few  onions  in  a 
pint  of  water,  and  apply  the  liquid  to  the  frames 
with  a brush. 

To  Make  Picture  Nails  Hold. — Sometimes  a 
good  deal  of  trouble  is  experienced  in  getting 
nails  to  hold  in  a plastered  wall  just  where  they 
should  be  to  allow  the  pictures  to  hang  at  a 
given  point,  or  exactly  between  two  casings.  If 
neither  nail  or  screw  can  be  driven  to  hold,  make 
the  hole  by  use  of  a gimlet  larger  than  is  re- 
quired for  the  nail;  then  fill  the  hole  with 
plaster  of  Paris  wet  with  salt  water,  and  insert 
a screw  by  turning  it  carefully  in,  then  finish 
the  job  with  a pocket  knife  blade,  forcing  in  as 
much  plaster  as  possible;  but  do  the  work  rap- 
idly, as  the  plaster  will  set  quickly  and  hold 
firmly. 

PILE  OINTMENT. 

Powdered  nutgall,  2 drams ; camphor,  1 dram ; 
melted  wax,  1 oz. ; tincture  of  opium,  2 drams. 
Mix. 

PLASTERS. 

Plasters  are  external  applications  that  possess 
sufficient  consistency  not  to  adhere  to  the  fingers 
when  cold,  but  which  become  soft  and  adhesive 
at  the  temperature  of  the  human  body. 

In  the  preparation  of  plasters  the  heat  of  a 
water  bath  or  of  steam  should  alone  be  em- 
ployed. On  the  large  scale,  well-cleaned  and 
polished  copper  or  tinned*,  copper  pans,  sur- 
rounded with  iron  jackets,  supplied  with  high- 
pressure  £team,  are  used  for  this  purpose.  The 
resins  and  gum  resins  that  enter  into  their  com- 


position are  previously  purified  by  straining. 
After  the  ingredients  are  mixed,  and  the  mass 
has  acquired  sufficient  consistency  by  cooling, 
portions  of  it  are  taken  into  the  hands,  anointed 
with  a little  olive  oil,  and  well  pulled  or  worked 
until  it  becomes  solid  enough  to  admit  of  being 
formed  into  rolls. 

Plasters  are  preserved  by  enveloping  the  rolls 
with  paper,  to  exclude  the  air  as  much  as  pos- 
sible, and  by  keeping  them  in  a cool  situation. 
A few,  as  those  of  belladonna  and  ammoniacum 
with  mercury,  are  commonly  placed  in  pots. 
When  kept  for  any  length  of  time,  they  are  all 
more  or  less  apt  to  become  hard  and  brittle,  and 
to  lose  their  color.  When  thi  s is  the  case,  they 
should  be  remelted  by  a gentle  heat,  and  suf- 
ficient oil  added  to  the  mass  to  restore  it  to  a 
proper  consistency. 

The  operation  of  spreading  plasters  for  use 
requires  skill  and  experience  on  the  part  of  the 
operator.  Various  textures  are  employed  for 
the  purpose,  of  which  linen  or  cotton  cloth,  or 
leather,  are  those  most  generally  employed. 
Silk  and  satin  are  used  for  “court  plaster.” 
The  shape  and  size  must  be  regulated  by  the 
part  to  which  they  are  to  be  applied. 

Plaster  of  Aconite. — Gently  evaporate  tinct- 
ure of  aconite  to  the  consistency  of  a soft  ex- 
tract, then  spread  a very  small  portion  over  the 
surface  of  a common  adhesive  plaster,  on  either 
calico  or  leather.  Mr.  Curtis  has  strongly  rec- 
ommended this  plaster  in  neuralgia.  A little  of 
the  alcoholic  extract  may  be  employed  instead 
of  that  obtained  fresh  from  the  tincture. 

Ammoniacal  Plaster.— Take  of  lead  plaster, 
1 oz. ; white  soap  (shaved  fine),  J oz.;  melt 
them  together,  aud,  when  nearly  cold,  add  of 
sal  ammoniac  (in  fine  powder),  1 dr.  Stimu- 
lant and  rubefacient.  Its  efficacy  depends  on 
the  gradual  extraction  of  free  ammonia  by  the 
decomposition  of  the  sal  ammoniac,  on  which 
account  it  is  proper  to  renew  the  application  of 
it  every  24  hours. 

Arnica  Plaster. — Alcoholic  extract  of  arnica, 
l|r  oz. ; resin  plaster,  3 oz.  Add  the  extract  to 
the  plaster,  previously  melted  over  a water 
bath,  and  mix  it  thoroughly. 

Aromatic  Plaster. — Strained  frankincense,  3 
oz. ; beeswax,  i oz. ; melt  them  together,  and 
when  the  mass  has  considerably  heated,  add  of 
powdered  cinnamon,  6 drams;  oils  of  allspice 
and  lemon,  of  each  2 drams.  Stimulant;  ap- 
plied over  the  stomach  in  dyspepsia,  spasms, 
nausea,  flatulence,  etc.  Camphor,  1 dram,  is 
commonly  added. 

Plaster  of  Belladonna. — 1.  Soap  plaster,  3 
oz. ; melt  it  by  the  heat  of  a water  bath ; add  of 
extract  of  belladonna  (deadly  nightshade),  3 


434 


USEFUL  RECIPES  AND  TRADE  SECRETS 


oz.,  and  keep  constantly  stirring  the  mixture 
until  it  acquires  a proper  consistency. 

2.  Resin  plaster,  3 oz. ; extract  of  belladonna, 
1 J oz. ; as  the  last. 

3.  Resin  plaster,  2 oz.;  extract  of  belladonna, 
1 oz. 

4.  Extract  of  belladonna,  3;  resin  plaster,  3; 
rectified  spirit,  6.  Rub  the  extract  and  spirit 
together  in  a mortar,  and  when  the  insoluble 
matter  has  subsided,  decant  the  clear  solution, 
remove  the  spirit  by  distillation  or  evaporation, 
and  mix  the  alcoholic  extract  thus  obtained 
with  the  resin  plaster  melted  at  the  heat  of  a 
water  bath,  continuing  the  heat  until  with  con- 
stant stirring  the  plaster  has  acquired  a suit- 
able consistency. 

A powerful  anodyne  and  anti-spasmodic;  in 
neuralgia  and  rheumatic  pains,  and  as  an  ap- 
plication to  painful  tumors.  The  plasters 
ordinarily  sold  are  usually  deficient  in  extract. 

Corn  Plaster.—  1.  Resin  plaster,  5 parts; 
melt,  stir  in  of  sal  ammoniac  (in  fine  powder), 
1 part,  and  at  once  spread  it  on  linen  or  soft 
leather. 

2.  (Kennedy’s.)  From  beeswax,  1 lb. ; Ven- 
ice turpentine,  5 oz. ; verdigris  (in  fine  powder), 
1^  oz. ; mixed  by  a gentle  heat,  and  spread  on 
cloth.  It  is  cut  into  pieces  and  polished,  and 
of  these  1 dozen  are  put  into  each  box. 

3.  (Le  Foret.)  Galbanum  plaster,  2 oz. ; 
melt  by  a very  gentle  heat;  add  sal  ammoniac 
and  saffron,  of  each  ^ oz. ; powdered  camphor,  2 
oz.,  and,  when  nearly  cold,  stir  in  of  liquor  of 
ammonia,  2 oz.  Applied,  spread  on  leather,  to 
the  corn  only,  as  it  will  blister  the  thinner  skin 
surrounding  its  base. 

4.  Galbanum  plaster,  1 oz. ; pitch,  J oz. ; lead 
plaster,  2 drams ; melt  them  together,  and  add 
verdigris  and  sal  ammoniac  (in  fine  powder),  of 
each  1 dram. 

Court  Plaster. — See  p.  381. 

M ally's  Plaster. — Carbonate  of  lead  (pure 
white  lead),  1 lb.;  olive  oil,  32  fl.  oz. ; water,  q. 
s.  Boil  them  together,  constantly  stirring  until 
perfectly  incorporated ; then  add  of  yellow  wax, 
4 oz. ; lead  plaster,  1^  lb. ; and  when  these  are 
melted  and  the  mass  somewhat  cooled,  stir  in  of 
powdered  orris  root,  9 oz.  A favorite  applica- 
tion to  inflamed  and  excoriated  surfaces,  bed 
sores,  burns,  etc. 

Plaster  of  Mustard. — This  is  always  an  ex- 
temporaneous preparation.  Flour  of  mustard 
is  made  into  a stiff  paste  with  lukewarm  water, 
or  with  vinegar,  and  is  then  spread  on  a piece 
of  calico  or  linen  (folded  two  or  three  times); 
over  the  surface  of  the  mustard  is  placed  a piece 
of  gauze  or  thin  muslin,  and  the  plaster  is  then 
applied  to  the  part  of  the  body  it  is  intended 


to  medicate.  Its  action  is  that  of  a powerful 
rubefacient  and  counter-irritant;  but  its  appli- 
cation should  not  be  continued  long,  unless 
in  extreme  cases.  Its  effects  are  often  appar- 
ently wonderful.  We  have  seen  very  severe 
cases  of  facial  neuralgia,  sore  throat,  painful 
joints,  rheumatic  pains,  etc.,  relieved  in  a few 
minutes  by  means  of  a mustard  plaster  or 
“poultice.” 

Plaster  of  Soap. — 1.  To  lead  plaster,  3 lbs., 
melted  by  a slow  heat,  add  of  castile  soap, 
sliced,  \ lb.,  resin,  1 oz.,  both  (also)  liquefied 
by  heat,  and,  constantly  stirring,  evaporate  to  a 
proper  consistency. 

2.  To  litharge  plaster,  4 oz.,  gum  plaster,  2 
oz.,  melted  together,  add  of  castile  soap,  in  shav- 
ings, 1 oz.,  and  boil  a little. 

3.  To  litharge  plaster,  2|  lbs.,  melted  over  a 
gentle  fire,  add  of  castile  soap,  in  powder,  4 oz., 
and  heat  them  together  (constantly  stirring) 
until  they  combine. 

4.  Hard  soap  (in  powder),  6;  lead  plaster, 
36;  resin  (in  powder),  1;  to  the  lead  plaster, 
previously  melted,  add  the  soap  and  the  resin, 
first  liquefied;  then,  constantly  stirring,  evapor- 
ate to  a proper  consistency. 

Care  must  be  taken  to  evaporate  all  the  mois- 
ture from  the  above  compounds,  as,  if  any  is 
left  in  the  plaster,  it  turns  out  crumbly  and  does 
not  keep  well.  Much  heat  discolors  it.  Soap 
plaster  is  emollient  and  resolvent,  and  is  used 
in  abrasions  and  excoriations,  and  as  a dressing 
to  soft  corns,  lymphatic  tumors,  etc. 

Vermifuge  Plaster. — From  powdered  aloes, 

1 dram;  oil  of  chamomile,  10  drops;  croton  oil, 

2 drops;  oil  of  turpentine,  q.  s. 

PLASTER  — To  Fill  Cracks  in. 

Use  vinegar  instead  of  water  to  mix  your 
plaster  of  Paris.  The  resultant  mass  will  be 
like  putty,  and  will  not  “set”  for  20  or  30 
minutes,  whereas,  if  you  use  water,  the  plaster 
will  become  hard  almost  immediately,  before 
you  have  time  to  use  it.  Push  it  into  the  cracks 
and  smooth  it  off  nicely  with  a table-knife. 

PLATE. 

The  name  is  commonly  given  to  gold 
and  silver  wrought  into  instruments  or  utensils 
for  domestic  use.  The  cleaning  of  plate  is  an 
important  operation  in  a large  establishment,  as 
its  durability,  and  much  of  its  beauty,  depend 
on  this  being  properly  done.  The  common 
practice  of  using  mercurial  plate  powder  is 
destructive  to  both  of  these,  as  mercury  not 
only  rapidly  erodes  the  surface  of  silver,  but 
renders  it  soft,  and,  in  extreme  cases,  even  brit- 
tle. The  only  powder  that  may  be  safely  used 
for  silver  is  prepared  chalk,  of  the  best  quality. 
For  gold,  the  form  of  red  oxide  of  iron,  known 


USEFUL  RECIPES  AND  TRADE  SECRETS 


435 


as  “jeweler’s  rouge,”  is  the  most  useful  and 
appropriate. 

Mr.  Spon  recommends  the  following : “ Take 
an  ounce  of  cream  of  tartar,  common  salt  and 
alum,  and  boil  in  a gallon  or  more  of  water. 
After  the  plate  is  taken  out  and  rubbed  dry,  it 
puts  on  a beautifiul  silvery  whiteness.  Pow- 
dered magnesia  may  be  used  dry  for  articles 
slightly  tarnished,  but  if  very  dirty  it  must  be 
used  first  wet  and  then  dry.” 

Chamois  leather,  a plate-brush  or  very  soft 
woolen  rags  should  alone  be  used  to  apply 
them,  and  their  application  should  be  gentle 
and  long  continued,  rather  than  the  reverse. 
Dirty  plate,  after  being  cleaned  with  boiling 
water,  may  be  restored  by  boiling  it  in  water 
each  quart  of  which  contains  a few  grains 
of  carbonate  of  soda  and  about  an  ounce  of 
prepared  chalk,  calcined  hartshorn,  or  cuttle-fish 
bone,  in  very  fine  powder.  The  ebullition  sets 
up  a gentle  friction,  which  effects  its  purpose 
admirably.  The  boiled  plate,  after  being  dried, 
is  best  “ finished  off  ” with  a piece  of  soft  leather 
or  woolen  cloth  which  has  been  dipped  into  the 
cold  mixture  of  chalk  and  water  and  then  dried. 
The  same  method  answers  admirably  with  Ger- 
man silver,  brass,  pewter,  and  all  the  softer 
metals. 

PLATING. 

The  art  of  covering  copper  and  other  metals 
with  either  silver  or  gold. 

Plating  is  performed  in  various  ways.  Some- 
times the  silver  is  fluxed  onto  the  surface  of  the 
copper  by  means  of  a solution  of  borax,  and 
Subsequent  exposure  in  the  “ plating  furnace,” 
and  the  compound  ingot  is  then  rolled  to  the 
requisite  thinness  between  cylinders  of  polished 
steel.  The  common  thickness  of  the  silver  plate 
before  rolling  is  equal  to  about  the  l-40th  of 
that  of  the  compound  ingot.  Sometimes  the 
nobler  metal  is  precipitated  from  its  solutions 
upon  the  copper  by  the  action  of  chemical 
affinity,  or  more  frequently  by  the  agency  of 
electro-chemical  decomposition  ( electro-plat  - 
ing). 

The  metal  employed  for  plating  is  a mixture 
of  copper  and  brass,  annealed  or  hardened,  as 
the  case  may  require.  For  electro-plated 
goods,  “nickel  silver”  is  now  almost  invariably 
employed. 

PLOWS  — To  Clean  Rusty. 

Take  a quart  of  water  and  pour  slowly  into  it 
1 pint  sulphuric  acid.  ( The  mixture  will  be- 
come quite  warm  from  chemical  action,  and  this 
is  the  reason  why  the  acid  should  be  poured 
slowly  into  water,  rather  than  the  water  into 
the  acid.)  Wash  the  mould-board  (or  any 
other  iron  that  is  rusty)  with  this  weak  acid, 
and  let  it  remain  on  the  iron  until  it  evaporates; 


then  wash  it  once  more.  The  object  is  to  give 
time  for  the  acid  to  dissolve  the  rust.  Then 
wash  with  water  and  you  will  see  where  the 
worst  rusty  spots  are.  Apply  some  more  acid, 
and  rub  those  spots  with  a brick.  The  acid 
and  scouring  will  remove  most  of  the  rust. 
Then  wash  the  mould-board  thoroughly  with 
water,  to  remove  all  the  acid,  and  rub  it  dry. 
Brush  it  over  with  petroleum  or  other  oil,  and 
let  it  be  until  spring.  When  you  go  to  plow- 
ing, take  a bottle  of  the  acid  water  to  the  field, 
and  apply  it  frequently  to  any  spots  of  rust 
that  may  remain.  The  acid  and  the  scouring 
of  the  earth  will  soon  make  it  very  bright  and 
smooth. 

POLISH. 

To  Polish  Sundry  Surfaces . — For  ivory, 
prepared  chalk,  applied  rapidly  with  chamois 
leather.  For  pearl,  a paste  of  powdered  rotten- 
stone  and  olive  oil,  thinned  with  oil  of  vitriol 
and  applied  with  cork  covered  with  velvet.  For 
jewelry,  spirits  of  wine  and  powdered  French 
chalk.  For  marble,  sand,  then  emery  powder, 
and  lastly  putty  powder.  For  horn,  scrape  with 
emery  powder  and  water,  finishing  with  jew- 
eler’s rouge. 

Black  Polish  for  Iron. — To  obtain  that 
beautiful  deep  black  polish  on  iron  or  steel 
which  is  so  much  sought  after,  boil  1 part  of 
sulphur  in  10  parts  of  oil  of  turpentine,  the 
product  of  which  is  a brown  sulphuric  oil  of 
disagreeable  smell.  This  should  be  put  on  the 
outside  as  lightly  as  possible,  and  heated  over  a 
spirit  lamp  till  the  required  black  polish  is 
obtained. 

A Brilliant  Polish  for  Stoves. — Mix  a tea- 
spoonful of  lye  with  the  polish,  and  the  use  of 
this  will  give  a brilliant  and  permanent  luster 
to  the  stove. 

Banana  Polish  for  Russet  Shoes. — One  of 
the  drawbacks  to  the  wearing  of  russet  shoes  is 
the  fact  that  they  so  easily  take  on  a rusty  look. 
An  easy  scheme  for  keeping  them  clean  and 
bright  is  given  by  one  whose  own  foot-gear 
testifies  to  the  value  of  his  plan.  He  says: 
“ With  a piece  of  nice  ripe  banana  I can  not 
only  keep  russet  shoes  clean,  but  can  keep  them 
polished  as  well.  I simply  take  a piece  of 
banana  and  grease  the  leather  with  it  and  then 
polish  it  with  a cloth.  In  this  way  all  the  dis- 
colorations are  removed  and  a polish  is 
obtained.” 

French  Polish  Dressing  for  Leather. — Mix 
2 pints  best  vinegar  with  1 pint  soft  water;  stir 
into  it  \ lb.  of  glue,  broken  up,  lb.  logwood 
chips,  \ oz.  finely- powdered  indigo,  \ oz.  of  the 
best  soft  soap”,  \ oz.  isinglass;  put  the  mixture 
over  the  fire  and  let  it  boil  10  minutes  or  more; 


436 


USEFUL  RECIPES  AND  TRADE  SECRETS 


then  strain,  bottle  and  cork.  When  cold,  it  is 
fit  for  use.  Apply  with  a sponge. 

Furniture  Polish. — 1.  White  wax,  8 parts; 
resin,  2 parts;  true  Venice  turpentine,  ^ pint; 
melt  at  a gentle  heat.  The  warm  mass,  com- 
pletely melted,  is  poured  into  a stone  jar,  agi- 
tated, and  6 parts  of  rectified  oil  of  turpentine 
added  thereto.  After  24  hours  the  mass,  having 
the  consistency  of  soft  butter,  is  ready  for  use. 
Before  using  the  paste  the  furniture  should  be 
washed  with  soap  and  water,  and  then  well 
dried. 

2.  Oil  of  turpentine,  1 pint;  alkanet  root, 
\ oz. ; digest  until  sufficiently  colored,  then  add 
of  beeswax  (scraped  small),  4 oz. ; put  the 
vessel  into  hot  water,  and  stir  until  the  mixture 
is  complete,  then  put  it  into  pots.  If  wanted 
pale,  the  alkanet  root  should  be  omitted. 

3.  (White.)  White  wax,  1 lb.;  solution  of 
potassa,  J gallon;  boil  to  a proper  consistency. 

French  Polish  Rubber. — Take  a strip  of  thick 
woolen  cloth  that  has  been  torn  off  so  as  to 
form  a soft  elastic  edge,  and  roll  it  up  so  as  to 
form  a coil  from  1 to  3 inches  in  diameter.  The 
cloth  must  be  prevented  from  uncoiling  by 
binding  it  securely  with  thread. 

POP  CORN. 

To  pop  corn  have  a hot  fire;  put  enough  corn 
in  popper  to  almost  cover  bottom  one  kernel 
deep,  and  shake  over  fire.  It  improves  the 
flavor  to  continue  shaking  over  the  fire  a little 
while  after  the  grains  are  popped. 

To  Sugar  Corn. — For  8 quarts  of  popped 
corn  take  1 lb.  of  granulated  sugar,  1 teacupful 
of  water;  boil  until  syrup  “ strings,”  or  forms 
soft  ball  in  cold  water;  pour  over  corn  and  stir 
with  wooden  ladle  until  syrup  sugars.  Vanilla 
or  other  flavoring  may  be  added  to  syrup  just 
before  pouring  over  corn. 

To  Make  Chocolate  Corn. — Proceed  same  as 
for  sugar  corn,  adding  to  syrup  while  cooking 
4 oz.  best  chocolate.  (One cup  of  fresh- grated 
cocoanut  may  be  substituted  for  the  chocolate. ) 

To  Make  Corn  Balls. — For  8 quarts  of 
popped  corn  take  1 quart  molasses  and  cup 
sugar.  Don’t  add  water.  Boil  syrup  until  it 
hardens  (not  brittle)  in  water.  The  last  thing, 
add  \ teaspoonful  soda  to  improve  color.  Pour 
over  corn,  mix  well,  and  make  into  balls.  If  no 
molasses  be  used,  2 cups  of  sugar,  adding 
water,  are  requisite  for  above-named  quantity 
of  com. 

POTATOES. 

Increasing  the  Potato  Yield. — A remarkable 
series  of  experiments  made  by  a French  scien- 
tific agriculturist  in  the  cultivation  of  potatoes 
has  given  astonishing  results.  In  one  instance 
he  obtained  a yield  of  not  less  than  42  tons  of 


tubers  per  acre.  He  selected  the  best  and 
soundest  seed  potatoes,  ploughed  the  land  very 
deeply  and  manured  it  heavily.  He  also  steeped 
the  potatoes  for  24  hours  in  a solution  made  by 
dissolving  6 lbs.  of  saltpeter  and  6 lbs.  of  sul- 
phate of  ammonia  in  25  gallons  of  water;  then 
he  allowed  them  to  drain  and  stand  for  24 
hours  for  their  buds  to  swell  before  planting 
them. 

To  Destroy  Potato  Bugs. — The  only  sure 
remedy  appears  to  be  Paris  green,  which  should 
be  mixed  with  5 or  6 times  the  quantity  of 
meal,  flour,  ashes,  or  calcined  plaster  and  lime. 

Frozen  Potatoes. — Potatoes  that  have  been 
affected  by  frost  should  be  laid  in  a perfectly 
dark  place  for  some  days  after  the  thaw  has 
commenced.  If  thawed  in  open  day,  they  rot; 
but  if  in  darkness,  they  do  not  rot,  and  they 
lose  very  little  of  their  natural  properties. 

To  Prevent  Potato  Rot. — Soon  after  hoeing 
the  second  time  sow  unbleached  ashes  over  the 
field.  Do  this  weekly  6 or  7 times,  using  2 or 
3 bushels  to  the  acre. 

Potatoes  Preserved  by  Peat  Charcoal. — 
When  potatoes  are  slightly  diseased,  sprinkling 
peat  charcoal  among  them  instantly  stays  the 
rot,  takes  away  the  bad  smell,  and  renders  them 
sweet  and  wholesome  food.  Potatoes  may  be 
kept  in  this  way  two  years,  and  when  planted  the 
third  they  will  produce  a good  crop.  The 
charcoal  will  also  prevent  the  sound  potatoes 
from  being  infected  by  the  diseased  ones.  The 
charcoal  may  be  mixed  with  other  manures 
when  the  potatoes  are  removed. 

To  Keep  Potatoes. — They  should  not  be 
exposed  to  the  sun  and  light  more  than  is 
absolutely  necessary  after  digging.  Dig  them 
when  dry,  and  put  them  in  a dark  cellar.  To 
keep  potatoes  intended  for  table  use  from 
sprouting  until  new  potatoes  grow,  take  boiling 
water,  pour  into  a tub,  turn  in  as  many  potatoes 
as  the  water  will  cover,  then  pour  off  all  the 
water,  handle  the  potatoes  carefully,  laying  up 
in  a dry  place  on  boards,  only  one  layer  deep. 
You  will  thus  have  good  potatoes  all  the  year 
round,  without  the  hard  strings  and  watery 
ends  caused  by  growing. 

POULTICES. 

External  applications,  generally  extempo- 
raneous, used  to  promote  suppuration,  allay 
pain  and  inflammation,  resolve  tumors,  etc. 

Poultices  are  generally  prepared  with  sub- 
stances capable  of  absorbing  much  water,  and 
assuming  a pulpy  consistency,  so  as  to  admit  of 
their  application  to  any  surface,  however  irreg- 
ular. Their  curative  action  principally  depends 
upon  the  liquids  with  which  they  are  moistened, 
and  the  heat  retained  by  thp  mass.  With  this 


USEFUL  RECIPES  AND  TRADE  SECRETS 


437 


object  they  should  never  be  heavy  or  very 
bulky,  and  should  be  frequently  repeated,  and 
lightly,  but  securely,  bandaged  on,  to  prevent 
displacement. 

The  addition  of  a little  lard,  olive  oil,  or,  still 
better,  glycerine,  to  a poultice,  tends  greatly  to 
promote  its  emollient  action,  and  to  retard  its 
hardening. 

As  the  continued  medication  of  the  part  with 
warmth  and  moisture,  or  with  substances  applied 
in  the  moist  way,  is  the  principal  object  to  be 
attained  in  the  application  of  poultices,  a fold 
or  two  of  lint  or  soft  linen  dipped  in  hot  water, 
either  simple  or  medicated,  and  covered  with  a 
thin  sheet  of  rubber  cloth,  to  prevent  evapora- 
tion, may  be  oftea  conveniently  applied  in  their 
stead. 

Poultice  of  Alum. — Alum  (in  powder),  1 
dr. ; white  of  2 eggs ; shake  them  together  until 
they  form  a coagulum.  Applied,  between  the 
folds  of  fine  linen,  to  chilblains,  sore  nipples, 
inflamed  eyes,  etc. 

Anodyne  Poultice.  — Poppy  heads,  1 oz. ; 
dried  leaves  of  henbane,  2 oz. ; water,  24  oz. 
Boil,  strain,  and  add  to  the  liquor  4 oz.  of 
emollient  meals,  to  form  a poultice. 

Antiseptic  Poultice.  — Barley  flour,  6 oz. ; 
powdered  Peruvian  bark,  1 oz. ; water,  q.  s. 
Boil,  and,  when  cool  enough,  add  camphor  in 
powder,  1 dr. 

Poultice  of  Belladonna. — Extract  of  bella- 
donna, made  in  vacuo,  1 dr.;  oatmeal,  ^ lb.; 
boiling  water,  q.  s. 

Bran  Poultice. — Fine  bran,  with  one-tenth 
of  linseed  meal,  made  into  a poultice  with 
boiling  water. 

Bread  Poultice.  — From  crumbs  of  bread, 
soaked  in  hot  water,  slightly  pressed,  and 
then  beaten  up  with  a little  lard,  butter  or  oil. 
Emollient. 

Linseed  Poultice. — 1.  To  boiling  water,  ^ pint, 
add,  gradually,  constantly  stirring,  of  linseed 
meal,  4|  oz.,  or  q.  s.  Emollient.  Used  to  pro- 
mote the  suppuration  or  “ ripening  ” of  tumors. 
A little  oil  or  lard  should  be  added,  and  some 
smeared  over  the  surface  as  well,  to  prevent  its 
getting  hard.  For  small  “gatherings,”  as  of 
the  fingers,  a little  chewed  bread  and  butter  is 
an  efficient  and  convenient  substitute. 

2.  Linseed  meal,  4 ; olive  oil,  \ ; boiling  water, 
10;  mix  the  linseed  meal  with  the  oil,  add  the 
water  gradually,  constantly  stirring. 

Note  : Linseed  meal  prepared  from  the  cake, 

from  which  the  oil  has  been  expressed,  is  less 
adapted  for  poultices  than  that  prepared  from 
the  unpressed,  whole  seed.  N 


Fig  Poultice. — A dried  fig,  roasted  or  boiled 
(sometimes  in  milk),  is  frequently  applied  to 
gum  boils,  etc. 

Mustard  Poultice. — 1.  Linseed  meal  and 
powdered  mustard,  of  each  2|  oz.,  or  q.  s. ; 
boiling  water,  A pint ; mix  as  before. 

2.  As  the  last,  but  substituting  boiling  vine- 
gar for  water.  Used  as  a powerful  counter- 
irritant,  stimulant  and  rubefacient;  in  low 
fevers,  apoplexy,  coma,  etc.,  where  there  is  a 
determination  of  blood  to  the  head;  in  deep- 
seated  inflammatory  pains,  neuralgic  pains,  etc. 
It  should  not  be  left  on  long  enough  to  raise  a 
blister.  See  Plasters. 

Onion  Poultice. — Onions  roasted  and  mashed. 

Potato  Poultice. — From  the  raw  potato, 
scraped  or  grated  fine.  A popular  application 
to  fresh  bruises,  extravasations,  burns,  scalds, 
etc. 

Roasted  Apple  Poultice. — The  soft  pulp  of 
roasted  apple,  applied  to  inflamed  eyes.  Other 
ingredients  are  sometimes  added. 

Simple  Poultice. — Powder  for  a cataplasma 
and  boiling  water,  of  each  q.  s.  to  form  a 
poultice,  the  surface  of  which  is  to  be  smeared 
over  with  olive  oil.  Emollient.  Bread  poultice 
and  linseed-meal  poultice  are  now  generally 
called  by  this  name. 

Turpentine  Poultice .—  Oil  of  turpentine,  2 
drams ; olive  oil,  1 oz. ; linseed  meal,  1 oz. ; oat- 
meal, 4 oz.;  boiling  water,  q.  s.  To  indolent 
ulcers,  and,  with  more  turpentine,  to  deep 
burns,  scalds  and  chilblains. 

POULTRY. 

The  following  rules  are  observed  on  the  large 
poultry  farms,  and  will  be  found  of  value : 

1.  Feed  at  regular  hours. 

2.  Clean  the  roosts  daily. 

3.  Make  new  nests  each  week,  and  burn  up 
the  old  ones. 

4.  Pour  kerosene  over  the  roosts  once  a week 
in  summer,  and  once  a month  in  winter. 

5.  Whitewash  the  interior  four  times  a year. 

6.  Scatter  air-slaked  lime  over  the  floor  and 
dropping-boards  each  week. 

7.  Remove  all  the  fowls  that  show  signs  of 
sickness  at  once  to  separate  quarters. 

8.  Scald  out  the  drinking-fountains  once  a 
month. 

9.  Fatten  for  marketing  purposes  all  hens 
that  have  passed  their  third  season  on  the  farm. 

10.  Hatch  the  pullets,  for  fall  laying,  during 
the  months  of  March,  April  and  May. 

11.  Begin  the  incubators  for  broilers  from 
October  to  March. 

Hints  about  Feeding. — While  it  is  essential 
to  be  careful  not  to  overfeed,  the  extreme  of 
underfeeding  must  be  avoided.  It  isn’t  the 


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USEFUL  RECIPES  AND  TRADE  SECRETS 


gross  amount  of  feed,  but  the  mode  in  which  it 
is  distributed,  that  tells  to  the  best  advantage. 

A variety  of  diet  for  fowls  is  a very  import- 
ant matter  to  be  remembered  by  poultry- 
keepers,  both  on  the  score  of  economy  and  the 
best  good  of  the  fowls. 

In  winter  season  give  a warm  breakfast  of 
scalded  meal  and  mashed  potatoes,  seasoned 
with  a little  salt  and  pepper,  which  helps  to 
keep  the  fowls  in  healthy  condition.  At  noon  a 
little  wheat,  or  wheat  and  oats  mixed;  at  night 
a little  corn.  Occasionally  some  butcher  scraps 
boiled  with  their  morning  feed  is  very  accept- 
able. 

Feeding  Young  Chicks. — The  chick  comes 
from  the  egg  full,  nature  having  made  prepara- 
tions for  its  nourishment  for  at  least  24  hours, 
by  allowing  it  to  absorb  the  contents  of  the 
yolk  just  previous  to  emerging  from  the  egg. 
Consequently  it  should  not  be  fed  for  24  hours, 
and  36  will  be  no  inconvenience. 

The  second  day  feed  as  early  as  possible ; 5 
o’clock  is  an  excellent  time  to  fix  upon,  and 
earlier  if  possible.  The  third  day  is  not  so 
urgent,  and  feeding  need  not  begin  until  8 
o’clock.  Give  hard-boiled  eggs,  whites  and  yolks 
mixed,  finely  crumbled ; break  finely  all  the  egg 
shells  and  place  within  their  reach.  Give  this 
as  many  times  as  they  will  eat  it  up  cleanly 
during  the  day.  After  the  third  day  vary  their 
food  as  often  as  you  may  choose.  Care  should 
be  taken  that  a little  green  food  be  one  of  the 
principal  features,  such  as  grass,  onions,  cab- 
bage, or  in  fact  most  any  wholesome  green 
vegetable.  Fine  gravel  and  pounded  bone 
should  be  kept  before  them  constantly.  The 
feed  should  be  supplied  with  a degree  of  neat- 
ness and  care,  as  you  will  never  succeed  in  filth. 
It  is  variety  that  keeps  the  chicks  in  health. 
Cracked  corn,  whole  wheat  and  buckwheat  may 
be  fed  as  soon  as  they  can  eat  it.  Caution  should 
be  taken  that  their  drinking  water  is  fresh  and 
free  from  dirt,  and  within  their  reach  at  all 
times.  After  the  chicks  are  two  weeks  old, 
milk  is  one  of  the  very  best  of  foods. 

Chicks  raised  in  a properly  constructed 
brooder,  with  nice,  dry  runs,  will  thrive  bet- 
ter than  those  that  run  out,  especially  if  sup- 
plied with  a variety  of  food. 

Dampness  is  fatal  to  chicks  even  when  very 
slight;  consequently  the  surroundings  of  the 
drinking  vessels  should  be  dry,  as  well  as  the 
floors. 

Raising  Young  Ducks. — Ducklings  are  very 
easy  to  raise  and  are  very  profitable,  and,  if  well 
cared  for,  are  ready  for  market  in  ten  weeks  from 
the  time  they  leave  the  shell.  They  must  be 
kept  perfectly  dry  and  warm  at  first.  They 
need  no  water,  except  to  drink,  and  grow  faster 
without  it. 


The  best  food  for  young  ducks  is  stale  bread 
and  milk,  with  the  unfertile  eggs  boiled  hard 
and  chopped  fine  — about  two  eggs  to  the  quart. 
When  two  or  three  weeks  old  they  will  eat  any- 
thing in  the  shape  of  food,  but  have  it  reason- 
ably clean.  They  require  more  green  food  than 
chicks  — the  tops  of  onions,  turnips,  or  any- 
thing of  like  nature,  will  answer.  Corn  fodder 
cut  fine  is  excellent. 

Breeding  ducks  require  one  drake  to  five  or 
six  ducks.  If  the  old  ducks  have  a pond  to 
swim  in,  and  plenty  of  green  food,  their  eggs 
will  hatch  a great  deal  better  than  hen’s  eggs. 
Ducks’  eggs  require  more  moisture  than  hens’ 
eggs  during  the  last  week  of  incubation,  as  the 
lining  membrane  is  very  tough. 

Raising  Geese. — Goose  eggs  are  extensively 
hatched  in  good  incubators,  and  the  goslings  are 
raised  with  about  the  same  treatment  as  young 
ducks,  but  they  must  have  an  abundance  of  grass 
to  pasture  on  from  the  time  they  are  able  to  run 
about  until  they  are  ready  for  market.  They 
will  live  on  grain  through  the  winter,  but  will 
do  much  better  if  given  hay  with  it. 

Clover  hay,  cut  short  and  steamed,  with  corn 
chop  sprinkled  through  it,  makes  a splendid 
diet  for  geese.  Small  refuse  potatoes  chopped 
up  are  greatly  relished.  The  shell  and  mem- 
brane of  goose  eggs  are  very  tough,  and  should 
be  moistened  four  or  five  times  during  the  last 
week  of  incubation.  Any  one  having  plenty  of 
grass  land  can  do  well  raising  geese.  The  feathers 
will  pay  for  raising,  leaving  them,  when  dressed 
for  market,  clear  profit.  It  is  sometimes  neces- 
sary to  help  goslings  out  of  the  shell,  but  it 
should  never  be  done  until  the  blood  is  all  ab- 
sorbed from  the  egg  tissue. 

Raising  and  Feeding  Turkeys.  — Turkeys 
will  do  well  with  plenty  of  range,  but  if  closely 
confined  they  are  a failure.  Sometimes  young 
turkeys  are  indifferent  about  learning  to  eat  and 
are  often  allowed  to  die  from  starvation  through 
ignorance  of  the  attendant.  With  those  who 
show  no  inclination  of  helping  themselves, 
place  a piece  of  curd  on  the  finger  and  make 
them  taste  it.  When  once  they  eat  a little  the 
trouble  is  all  over,  and  they  become  very  greedy. 
They  are  very  tender  at  first,  but,  with  proper 
care,  after  four  weeks  old,  become  strong  and 
hardy.  Feed  well-peppered  onions  once  or 
twice  a week.  Let  them  have  whole  wheat  as 
soon  as  they  will  eat  it.  All  grain  food  should 
be  fed  coarse.  They  must  be  kept  warm  and 
dry  until  they  “shoot  the  red;”  after  that  they 
will  stand  considerable  exposure  without  injury. 
Feed  regularly  and  at  the  same  place  and  they 
will  always  come  home  at  night. 

Cooking  Food  for  Poultry. — A little  trouble 
in  this  respect  will  be  amply  repaid  in  the  poul- 


USEFUL  RECIPES  AND  TRADE  SECRETS 


439 


try  yard.  Every  establishment  where  a hun- 
dred head  of  poultry  are  kept  should  have  its 
lock-up  food  store-room,  and  if  a stove  can  be 
put  up  its  help  is  invaluable.  House  scraps  can 
be  regularly  brought  out  from  the  kitchen  to  the 
food  houso  by  8 a.  m.,  and  with  boiling  water  let 
meals  of  all  sorts  be  mixed  with  scraps  till  it 
forms  a crumbling  mass.  All  food  for  ducklings 
is  better  given  warm  than  cold;  chicks  also 
appreciate  their  milk  and  porridge  with  the 
chill  off.  Liver  given  raw  is  not  palatable,  but 
if  put  in  boiling  water  over  the  stove  for  ten 
minutes,  and  chopped  hot  and  thrown  to  the 
birds  in  pellets,  it  is  greedily  devoured.  Grain 
baked  in  the  oven  dry  and  given  to  the  fowls 
warm  is  very  good  in  the  winter  time. 

If  the  above  diet  is  properly  attended  to  the 
birds  must  lay.  If  not,  watch  for  rats  or  egg- 
eating hens  in  the  flock,  or  the  need  for  a pad- 
lock on  the  poultry  house  door. 

How  to  Run  a Brooder. — Brooding  and 
caring  for  small  chickens  is  a part  of  the  work 
not  to  be  overlooked  by  the  operators.  You 
must  remember  that  young  chicks  are  as  tender 
as  little  babies,  and  must  not  get  chilled ; for 
once  they  are  chilled,  the  bowels  become  loose 
and  they  shortly  die.  This  bowel  trouble  is 
often  ascribed  to  the  feed,  but  when  the  real 
cause  is  known,  it  comes  from  being  in  a 
brooder  with  the  temperature  too  low.  The 
temperature  of  the  brooder  should  be  90 
degrees,  and  for  quite  young  chicks  should  be 
95  degrees. 

Remember  that  the  hen  broods  at  the  same 
temperature  that  she  hatches  with.  If  the 
brooder  is  rather  warm,  the  little  chicks  will 
spread  out  near  the  outer  edge  and  even  put 
their  heads  out,  but  if  too  cool  they  will  all 
collect  in  the  center  of  the  brooder  and  pile  up 
and  become  wet  from  the  steam  coming  off  the 
other  chicks.  As  this  always  occurs  at  night, 
the  operator  is  often  sadly  disappointed  the 
next  morning,  to  see  what  was  a fine  brood  of 
chicks  looking  like  so  many  drowned  rats,  and 
likely  enough  half  of  them  dead. 

Now  then  try  a brood  of  chicks  on  this  plan : 
Keep  a brooder  at  95  degrees  for  the  first  week ; 
the  second  week  at  90  degrees.  Don’t  let  the 
temperature  get  below  these  points.  During 
the  time  mentioned  the  temperature  should 
never  get  below  85  degrees.  For  winter  chicks 
there  is  more  in  the  temperature  of  the  brooder 
than  in  the  feed.  Nine-tenths  of  the  mortality 
is  caused  by  chicks  getting  chilled  in  the 
brooder. 

To  Secure  Early  Laying. — Select  pullets 
from  12  to  18  months  old,  house  in  warm 
quarters  early  in  January,  and  avoid  moving 
them  about  in  various  runs  after  they  are 


mated.  Supply  them  with  plenty  of  litter,  such 
as  hay,  chaff,  leaves;  fine  oat  straw,  or  in  fact 
most  anything  that  is  clean  and  wholesome. 
Lay  in  a sthall  load  of  fine  gravel  in  the  fall 
and  place  where  all  the  fowls  can  supply  them- 
selves with  false  teeth. 

To  Make  Hens  Lay. — A good  food  for  this 
purpose,  fed  each  alternate  day,  is  the  follow- 
ing: To  3 gallons  of  boiling  water  add  \ oz.  of 
common  salt.,  a teaspoonful  of  cayenne  pepper, 
and  4 oz.  of  lard.  Stir  the  mixture  until  the 
pepper  has  imparted  considerable  of  its  strength 
to  the  water.  Meantime  the  salt  will  have  dis- 
solved and  the  lard  melted.  Then,  while  yet 
boiliDg,  stir  in  meal  made  of  oats  and  corn, 
ground  together  in  equal  parts,  until  a soft 
mush  is  formed.  Set  away  to  cool  down  to  a 
milk  warmth.  Before  feeding,  taste  to  see  that 
you  have  neither  an  overdose  of  salt  or  pepper. 

. In  winter,  ou  the  days  that  the  above  mixture  is 
omitted,  give  the  hens  fresh  meat,  chopped  fine, 
and  at  all  times  plenty  of  pure  water,  grain, 
gravel  and  lime. 

Leaves  for  the  Floor. — When  the  leaves  fall 
rake  them  and  place  them  under  cover.  Secure 
a large  pile  of  them,  and  use  them  in  the  poultry 
house.  Leaves  on  the  floor  of  the  poultry 
house  prevent  draughts,  and  aid  in  retaining 
warmth,  as  well  as  serving  as  absorbents.  The 
hens  will  scratch  and  work  in  them,  thus  assist- 
ing to  promote  warmth  by  exercise,  and  also 
keep  in  good  laying  condition.  There  should 
be  enough  leaves  secured  to  keep  the  floor 
covered  to  the  depth  of  6 inches  during  the 
entire  winter. 

Cut  Straw  and  Eggs. — An  old  farmer  who 
secures  eggs  all  through  the  winter,  when  asked 
for  his  secret,  replied  that  he  gave  his  hens 
plenty  of  cut  straw.  For  a while  there  was 
much  unbelief  in  the  reply,  as.  it  was  supposed 
that  the  farmer  was  feeding  cut  straw  to  his 
hens  (according  to  his  statement);  but  when 
the  facts  came  out,  it  appeared  that  the  cut 
straw  was  really  the  secret,  but  it  was  used,  4 
inches  deep,  on  the  floor  of  the  poultry  house, 
in  which  millet  seed  and  wheat  were  scattered, 
the  hens  thereby  being  provided  with  a warm 
place  to  work.  The  cut  straw  gave  them  a 
scratching  bed,  aDd  it  kept  them  in  exercise, 
prevented  disease  and  promoted  the  appetite. 
It  will  pay  better,  if  the  matter  of  profit  from 
returns  is  considered,  to  use  straw  in  the 
poultry-house  than  in  the  cow-stalls.  Many 
cold  poultry -houses  can  be  rendered  comfort- 
able with  straw,  cut  to  3-inch  lengths,  on  the 
floor,  and  if  the  hens  are  warm  and  can  exer- 
cise, the  cost  will  be  less  and  the  number  of 
eggs  greater. 

Chicken  Cholera. — This  disease  is  more  to 


440 


USEFUL  RECIPES  AND  TRADE  SECRETS 


be  dreaded  than  roup,  or  any  other  disease  that 
poultry  is  subject  to,  as  it  is  of  miasmatic 
origin,  epidemic,  and  very  contagious.  Symp- 
toms: The  fowl  has  a dejected,  sleepy  and 
drooping  appearance,  and  does  not  plume  itself: 
it  is  very  thirsty,  has  a slow,  stalking  gait,  and 
gapes  often.  The  comb  and  wattles  lose  their 
natural  color,  generally  turning  pale,  but  some- 
times they  are  dark.  There  is  diarrhoea  with 
greenish  discharge,  or  like  sulphur  and  water; 
afterwards  it  becomes  thin  and  frothy.  Pros- 
tration comes  on,  the  crop  fills  with  mucus  and 
wind,  and  at  last  food  is  not  digested;  breath- 
ing is  heavy  and  fast,  the  eyes  close,  and  in  a 
few  hours  the  foul  dies. 

This  fearful  disease,  when  allowed  to  go  un- 
attended, will  cause  disaster,  and  “ an  ounce  of 
prevention  is  worth  a pound  of  cure.”  The 
preventive  could  not  be  more  fully  supplied 
than  to  have  a bottle  of  “Combs’  Chicken 
Cholera  Cure  ” in  your  possession.  One  bottle 
is  sufficient  for  100  fowls,  and  if  used  judi- 
ciously will  last  from  four  to  six  months.  It  is 
guaranteed  to  effect  a cure,  even  after  the  dis- 
ease is  apparent,  is  a splendid,  invigorative 
tonic,  and  especially  adapted  for  poultry  in  all 
stages,  from  the  newly  hatched  chick  to  the 
oldest  males. 

Roup. — An  inflammation  of  the  mucus  mem- 
brane lining  of  the  air-passages,  which  often 
makes  its  presence  into  the  cleft  palate,  the 
mouth  and  the  eyes.  It  is  more  destructive 
and  harder  to  handle,  when  let  run  a while,  than 
cholera.  Its  first  symptoms  are  slightly 
catarrhal,  affecting  the  appetite  and  health  of 
the  chick  but  very  little,  and  in  the  second  stage 
it  becomes  ulcerous  or  diphtherial  roup,  and  is 
very  nearly  related  to  malignant  diphtheria  in 
the  human  family.  It  is  caused  from  filth,  bad 
food,  cold  and  wet.  The  eyes  water,  the  nos- 
trils are  closed,  breathing  becomes  deep  and 
difficult,  together  with  cough  and  suffocation. 
Treatment:  Pen  up  every  fowl  in  large,  dry, 

warm  quarters,  whitewash  pens  with  carbonized 
lime,  keep  out  all  draughts  of  cold,  damp  air; 
feed  hot  bran,  mashed  potatoes  and  meat,  and 
medicate  the  throat,  mouth  and  nostrils  with 
chloride  of  sodium  or  common  salt,  as  follows : 
Take  a bucketful  of  warm  salt  water,  put  a tea- 
cupful  of  salt  to  the  amount  of  water;  then, 
catching  the  fowl,  examine  the  throat  and  nos- 
trils. removing  all  cheesy  matter  and  pressing 
all  mucous  matter  out  of  the  nostrils,  and  then, 
filling  a pint  cup  for  each  afflicted  fowl,  hold  it 
by  the  feet  with  head  down,  choke  it  until  the 
mouth  is  wide  open  and  then  insert  the  head 
into  the  solution,  comb  down,  so  that  the  medi- 
cated water  may  enter  the  cleft  in  the  palate 
and  go  out  at  each  nostril  and  into  the  throat. 
Each  should  be  separately  treated,  not  all  from 


the  same  water,  but  one  cup  will  do  for  all. 
Kerosene  injected  into  the  nostrils  is  good,  and 
camphorated  sweet  oiL  But  the  best  remedy, 
it  is  said,  is  the  “ hatchet,”  if  this  remedy  fails. 
A great  deal  of  this  trouble  may  be  avoided  by 
keeping  your  poultry  scrupulously  clean. 

Crop-Bound. — This  complaint  is  frequent 
with  fowls  and  chicks  in  confinement  where  no 
range  is  allowed,  and  in  nearly  every  case  the 
real  cause  is  overfeeding  of  indigestible  food. 
In  most  instances  death  is  sure  to  follow,  unless 
properly  treated.  It  only  requires  about  24 
hours  for  the  symptoms  to  manifest  themselves. 
The  disease  may  be  quickly  relieved  as  follows 
Open  the  crop  on  the  side,  lengthwise,  cutting 
a slit  sufficiently  long  to  remove  all  the  con- 
tents, using  a sharp  knife.  After  this  is  done, 
thoroughly  cleanse  with  warm  water ; then  close 
with  several  stitches,  care  being  taken  not  to 
sew  the  skin  of  the  bird  to  the  sack  of  the  crop. 
Close  the  crop  first,  using  coarse  white  linen 
thread ; also  have  knot  come  on  the  outside  of 
crop,  then  take  a few  stitches  in  the  skin.  Place 
the  fowl  in  dry,  warm  quarters;  give  no  water 
the  first  24  hours,  and  feed  on  6oft  food  for  2 
days;  it  will  soon  recover. 

Coarse  Grass  and  Crop-Bound. — From  No- 
vember until  March  is  the  season  of  the  year 
when  some  of  the  hens  may  become  crop- bound. 
It  is  due  to  the  lack  .of  green  food,  which 
tempts  the  hens  to  swallow  bulky  food  of  some 
kind  as  a substitute,  the  result  being  that  they 
resort  to  the  long,  dried  grass,  which  becomes 
packed  in  the  crops  and  causes  crop-bound. 

A Sure  Cure  for  Scurvy  or  Scaly  Leg. — 
Wash  the  feet  and  the  legs  of  the  fowl  well  with 
castile  soap.  After  drying,  apply  equal  parts 
of  mutton  tallow  and  coal  oil,  and  rub  well. 
Two  or  three  applications  will  usually  cure  the 
worst  cases. 

Caponizing.  — Caponizing  is  castrating  the 
male  fowl.  There  are  many  advantages  to  be 
gained  by  this  operation.  The  fowls  grow 
larger,  the  meat  richer,  it  costs  less  to  fatten 
and  they  sell  better.  In  fact,  a capon  ranks 
the  same  in  poultry  as  the  steer  does  among 
cattle.  Caponizing  has  long  ceased  to  be  an 
experiment,  and  is  recognized  among  practical 
poultrymen  as  an  important  factor  in  increasing 
the  profit  of  the  business. 

PRICKLY  HEAT  — Cure  for. 

Mix  a large  portion  of  wheat  bran  with  either 
cold  or  lukewarm  water,  and  use  it  as  a bath 
twice  or  thrice  a day.  Children  who  are  cov- 
ered with  prickly  heat  in  warm  weather  will  be 
thus  effectually  relieved  from  that  tormenting 
eruption.  As  soon  as  it  begins  to  appear  on 
the  neck,  face  or  arms,  commence  using  the 
bran  water  on  these  parts  repeatedly  through 


USEFUL  RECIPES  AND  TRADE  SECRETS 


441 


the  day,  and  it  may  probably  spread  no  farther. 
If  it  does,  the  bran  water  bath  will  certainly 
cure  it. 

PUMPKINS -To  Dry. 

Take  the  ripe  pumpkins,  pare,  cut  into  small 
pieces,  stew  soft,  mash  and  strain  through  a col- 
ander, as  if  for  making  pies.  Spread  this  pulp 
on  plates  in  layers  not  quite  an  inch  thick;  dry 
it  down  in  the  stove  oven,  kept  at  so  low  a tem- 
perature as  not  to  scorch  it.  In  about  a day  it 
will  become  dry  and  crisp.  The  sheets  thus 
made  can  be  stowed  away  in  a dry  place,  and 
they  are  always  ready  for  use  for  pies  or  sauce. 
Soak  the  pieces  over  might  in  a little  milk,  and 
they  will  return  to  a nice  pulp,  as  delicious  as 
the  fresh  pumpkin.  The  quick  drying  after 
cooking  prevents  any  portion  from  slightly 
souring,  as  is  always  the  case  when  the  un- 
cooked pieces  are  dried ; the  fla  vor  is  much  bet- 
ter preserved,  and  the  after  cooking  is  saved. 

PUTTY. 

This  name  is  given  to  the  following  prepara- 
tions ( when  used  alone  glazier’s  putty  is  gener- 
ally indicated ) : 

Glazier's  Putty. — From  whiting  made  into  a 
stiff  paste  with  drying  oil.  It  is  used  to  fix 
panes  of  glass  in  sashes,  to  fill  holes  and  cracks 
in  wood  before  painting  it,  etc. 

French  Putty. — Seven  lbs.  linseed  oil  and  4 
lbs.  brown  umber  are  boiled  for  2 hours,  and  62 
grammes  wax  stirred  in.  After  removal  from 
the  fire  5|  lbs.  fine  chalk  and  11  lbs.  white  lead 
are  added  and  thoroughly  incorporated;  said  to 
be  very  hard  and  permanent. 

Putty  for  Plastering. — A very  fine  cement 
made  of  lime  only.  It  is  thus  prepared : Dis- 

solve in  a small  quantity  of  water,  as  2 or  3 
gals.,  an  equal  quantity  of  fresh  lime,  con- 
stantly stirring  it  with  a stick  until  the  lime  be 
entirely  slaked  and  the  whole  becomes  of  a 
suitable  consistency,  so  that,  when  the  stick  is 
taken  out  of  it,  it  will  but  just  drop  therefrom; 
this,  being  sifted  or  run  through  a hair  sieve,  to 
take  out  the  gross  parts  of  the  lime,  is  fit  for 
use.  Putty  differs  from  fine  stuff,  in  the  man- 
ner of  preparing  it,  and  in  being  used  without 
hair. 

Polisher's  Putty. — A crude  peroxide  of  tin, 
obtained  by  exposing  metallic  tin  in  a rever- 
beratory furnace,  and  raking  off  the  dross  as  it 
forms;  this  is  afterwards  calcined  until  it  be- 
comes whitish,  and  is  then  reduced  to  powder. 
Another  method  is  to  melt  tin  with  rather  more 
than  an  equal  weight  of  lead,  and  then  to  rap- 
idly raise  the  heat  so  as  to  render  the  mixed 
metal  red  hot,  when  the  tin  will  be  immediately 
flung  out  in  the  state  of  “ putty  ” or  “ perox- 
ide.” The  products  of  both  these  processes 


are  very  hard,  and  are  used  for  polishing  glass 
and  japan  work,  and  to  color  opaque  white 
enamel. 

To  Soften  Putty.  — Take  1 lb.  of  pearlash 
and  3 lbs.  of  quicklime.  After  slaking  the 
lime  in  water  add  the  pearlash,  and  let  the 
mixture  be  made  of  a consistency  about  the 
same  as  that  of  paint.  When  required  for  use 
apply  it  to  both  sides  of  the  glass,  and  let  it 
remain  in  contact  with  the  putty  for  12  hours; 
after  which  the  putty  will  have  become  so 
softened  that  the  glass  may  be  removed  from 
the  frame  without  any  difficulty. 

To  Remove  Old  Putty. — Many  persons  de- 
stroy their  window  sashes  endeavoring  to  remove 
old  putty.  This  may  be  obviated  by  applying 
a hot  poker  to  the  putty,  which  will  then  readily 
yield  to  the  knife,  and  leave  the  sash  clean. 

QUILTS  — Inexpensive. 

Warm  and  inexpensive  quilts  are  made  of 
newspapers,  with  perforations  every  few  inches, 
to  permit  ventilation.  The  papers  are  inclosed 
in  chintz  or  cretonne. 

PYROTECHNICS. 

Colored  Fires. — See  p.  380. 

Rockets. — The  cases  are  made  of  stout  cart- 
ridge paper,  rolled  on  a mould  and  pasted,  and 
then  throttled  a little  below  the  mouth,  like  the 
neck  of  a phial.  The  diameter  should  be  exactly 
equal  to  that  of  a leaden  ball  of  the  same  weight, 
and  the  length  should  be  equal  to  3^  times  the 
external  diameter.  Above  the  spindle  there 
must  be  one  interior  diameter  of  composition 
driven  solid.  They  are  filled  with  the  following 
mixtures,  tightly  driven  in,  and  when  intended 
for  flight  (sky-rockets)  they  are  “garnished,” 
and  affixed  to  wooden  or  willow  rods  to  direct 
their  course: 

The  composition. — 1.  (Marsh.)  a.  For  2-oz. 
rockets.  From  niter,  54|r  parts;  sulphur,  18 
parts;  charcoal,  27^  parts;  all  in  fine  powder, 
and  passed  through  lawn. 

b.  For  4-oz.  rockets.  From  niter,  64  parts; 
sulphur,  16  parts;  charcoal,  20  parts;  as  the 
last. 

c.  For  |~lb.  to  1-lb.  rockets.  From  niter,  62| 
parts;  sulphur,  15|  parts;  charcoal,  21^  parts. 

2.  (Ruggieri.)  a.  For  rockets  of  J-inch 
diameter.  From  niter,  16  parts;  charcoal,  7 
parts;  sulphur,  4 parts. 

b.  For  |-  to  1^-inch  rockets,  use  1 part  more 
of  niter. 

c.  For  l|-inch  rockets,  use  2 parts  more  of 
niter. 

d.  By  using  1 part  less  of  charcoal  and 
adding  respectively  3,  4 and  5 parts  of  fine  steel 
filings,  the  above  are  converted  into  “ brilliant 
fires.” 


442 


USEFUL  RECIPES  AttD  TRADE  SECRETS 


e.  By  the  substitution  of  coarse  cast-iron 
borings  for  filings,  and  a further  omission  of  2 
parts  of  charcoal  from  each,  the  latter  are  con- 
verted into  “ Chinese  fire.” 

Hand-rockets  and  ground-rockets  are  usually 
loaded  with  nothing  but  very  fine  meal  gun- 
powder and  iron  or  zinc  filings  or  borings. 

After  sky-rockets  and  water-rockets  are 
charged,  a piece  of  clay  is  driven  in,  through 
which  a hole  is  pierced,  and  the  “ head  ” or 
“ garniture  ” filled  with  stars,  and  a little  corn- 
powder  is  then  applied. 

Stars. — 1.  (Brilliant  — Marsh.)  Nitrate,  52J 
parts;  sulphur  and  black  antimony,  of  each  13 
parts;  reduce  them  to  powder,  make  them  into 
a stiff  paste  with  isinglasg,  1^  parts,  dissolved 
in  a mixture  of  vinegar,  6 J parts ; and  spirits  of 
wine,  13  parts;  lastly,  form  this  into  small 
pieces,  and,  whilst  moist,  roll  them  in  meal  gun- 
powder. 

2.  (White  — Ruggieri.)  Niter,  16  parts; 
sulphur,  7 parts;  gunpowder,  4 parts;  as  the 
last. 

3.  ( Golden  rain. ) a.  (Ruggieri.)  Niter  and 
gunpowder,  of  each  16  parts;  sulphur,  10 parts; 
charcoal,  4 parts;  lampblack,  2 parts;  mix,  and 
pack  it  into  small  paper  tubes. 

b.  (Ruggieri.)  Niter,  16  parts;  sulphur  and 
gunpowder,  of  each  8 parts;  charcoal  and  lamp- 
black,  of  each  2 parts;  as  the  last. 

c.  (Marsh.)  Mealed  gunpowder,  66f  parts; 
sulphur,  11  parts;  charcoal,  22 \ parts;  as 
before.  Used  for  the  “garniture”  of  rockets, 
etc. 

RATS  — To  Destroy. 

The  following  recipe  for  their  destruction 
originated  with  Dr.  Ure,  and  is  highly  recom- 
mended as  the  best  known  means  of  getting  rid 
of  these  most  obnoxious  and  destructive  vermin : 
Melt  hog’s  lard  in  a bottle  plunged  in  water, 
heated  to  about  150°  Fahr.;  introduce  into  it  J 
oz.  phosphorus  for  every  pound  of  lard,  then 
add  a pint  of  proof  spirits,  or  whisky,  cork  the 
bottle  firmly  after  its  contents  have  been  heated 
to  150°,  taking  it  at  the  same  time  out  of  the 
water,  and  agitate  smartly  until  the  phosphorus 
becomes  uniformly  diffused,  forming  a milky- 
looking  liquid.  This  liquid,  being  cooled,  will 
afford  a white  compound  of  phosphorus  and 
lard,  from  which  the  spirit  spontaneously  sep- 
arates, and  may  be  poured  off  to  be  used  again 
for  the  same  purpose,  but  not  for  drinking,  for 
none  of  it  enters  into  the  combination,  but  it 
merely  serves  to  comminute  the  phosphorus 
and  diffuse  it  in  very  small  particles  through 
the  lard.  This  compound,  on  being  warmed 
very  gently,  may  be  poured  out  into  a mixture 
of  wheat  flour  and  sugar,  incorporated  there- 
with, and  then  flavored  with  oil  of  rhodium,  or 


not,  at  pleasure.  The  flavor  may  be  varied 
with  oil  of  aniseed,  etc.  This  dough,  being 
made  into  pellets,  is  to  be  laid  into  rat  holes. 
By  its  luminousness  in  the  dark  it  attracts  their, 
notice,  and,  being  agreeable  to  their  palates 
and  noses,  it  is  readily  eaten,  and  proves  cer- 
tainly fatal. 

Another  Method. — Get  a piece  of  lead  pipe 
and  use  it  as  a funnel  to  introduce  about  1^  oz. 
sulphide  of  potassium  into  any  outside  holes 
tenanted  by  rats.  This  must  not  be  used  in 
dwellings.  To  get  rid  of  mice,  use  tartar  emetic 
mingled  with  any  favorite  food.  They  will  eat, 
sicken  an  take  their  leave. 

RAIN-WATER— To  Keep  Sweet. 

The  best  way  to  keep  rain-water  sweet  in  a 
cistern  is  to  first  collect  it  in  a tank,  and  filter 
it  into  the  cistern  below  the  surface.  This  will 
remove  the  organic  matters,  and  prevent  fer- 
mentation. Care  should  also  be  taken  to  pre- 
vent surface  drainage  into  it. 

RAZOR. 

How  to  Use  a Razor  and  Strop. — In  select- 
ing a razor  for  use,  adaptation  to  the  beard  is  a 
very  important  consideration.  For  a heavy, 
coarse  beard,  a too  thin-ground  blade  should 
not  be  used,  as  the  edge  will  tremble,  and  the 
razor,  however  excellent,  will  prove  unsatis- 
factory; on  the  other  hand,  a light,  wiry  beard 
and  tender  skin  require  a thin-ground  blade, 
which  will  lie  flat  on  the  face. 

To  use  a razor,  let  it  lie  flat  on  the  face,  and 
draw  it  with  an  easy  diagonal  motion  against 
the  beard.  Do  not  scrape  with  the  razor,  or 
hold  it  almost  at  right  angles  to  the  face,  as 
you  will  only  spoil  the  edge,  irritate  the  skin, 
and  cause  the  best  razor  to  fail.  Persons  who 
are  not  adepts  are  apt  to  complain  that  their 
razors  do  not  shave  well,  and  are  liable  to  con- 
demn a good  one,  when  the  fault  lies  not  in  the 
razor,  but  in  the  unskillful  use  of  it. 

It  is  important  that  the  beard  be  thoroughly 
softened  with  hot  water  and  soap,  and  the  razor 
dipped  in  hot  water  before  using,  as  this  will 
add  much  to  the  comfort  of  shaving. 

To  strop  a razor,  always  lay  the  blade  flat,  so 
that  the  back  and  edge  both  rest  on  the  strop, 
drawing  from  heel  to  point  with  a firm,  steady 
stroke,  turning  on  the  back.  The  best  razor 
may  be  spoiled  and  rendered  quite  unfit  for 
shaving  by  the  use  of  an  inferior  strop. 

The  strop  should  be  made  of  leather  especially 
prepared  to  hold  a sufficient  quantity  of  cutting 
material,  or  dressing,  wherein  lies  the  sharpen- 
ing quality  of  a good  strop;  too  close  grain 
leather  will  not  retain  the  dressing,  and  is 
almost  worthless  for  practical  use.  If  a strop 
becomes  hard  or  glazed,  a few  drops  of  oil, 


USEFUL  RECIPES  AND  TRADE  SECRETS 


443 


rubbed  on  tlie  surface,  will  improve  it,  but  if 
the  leather  is  once  cut  or  becomes  uneven,  it  is 
rendered  useless. 

Use  care  in  stropping  a thin-ground  razor,  as 
such  blades  are  highly  tempered,  and  will  break 
easily  if  roughly  brought  in  contact  with  any 
hard  substance.  Always  keep  the  razor  bright ; 
there  is  absolutely  no  excuse  for  a soiled  or 
rusty  razor. 

Directions  for  Honing  a Razor. — Either  oil 
or  shaving  lather  may  be  used  on  what  is  com- 
monly called  the  “Italian  rock”  razor  hone. 
Use  one  or  the  other  exclusively.  Good  sperm 
or  sweet  oil  is  the  best,  but  kerosene  or  any 
other  non-drying  oil  will  answer.  The  all- 
important  consideration  in  honing  a razor  is  to 
have  the  blade  rest  perfectly  flat  on  the  stone, 
so  that  both  the  edge  and  back  rest  on  the 
surface.  This  is  essential  in  order  to  secure  a 
perfectly  true  and  even  bevel  to  the  edge. 
Draw  the  blade  “ forward  ” against  the  edge, 
just  as  one  would  in  cutting  or  shaving.  The 
position  of  the  blade  should  be ' somewhat 
diagonally  across  the  stone,  so  that  the  heel  is 
slightly  in  advance  of  the  point.  This  sets  the 
teeth  at  the  proper  angle  for  shaving.  Turn 
the  blade  on  the  back  at  the  end  of  each  stroke. 
The  edge  may  be  tested  by  being  drawn  lightly 
with  a steady  hand  across  the  moistened  finger- 
nail, which  tends  to  remove  the  feather  edge 
and  show  when  the  edge  is  free  from  nicks,  as 
such  defects  are  readily  detected  in  this  manner. 

After  the  blade  has  been  honed  sufficiently 
keen,  it  should  be  wiped  and  then  carefully 
stropped,  resting  the  blade  flat  as  in  honing, 
but  drawing  in  the  opposite  direction,  that  is, 
against  the  back  and  from  the  edge.  A few 
strokes  on  the  dressing  or  prepared  leather  side 
of  strop,  and  light  finishing  on  the  plain  leather 
side,  should  be  sufficient  to  give  a very  keen 
shaving  edge  to  a good  razor. 

To  Sharpen  a Razor. — Place  the  razor  for 
30  minutes  in  a mixture  of  20  parts  water  and 
1 part  muriatic  or  sulphuric  acid.  Wipe  care- 
fully and  hone.  The  acid  corrodes  the  surface 
of  the  blade  uniformly,  and  thus  takes  the  place 
of  a whetstone. 

Razor-strop  Paste. — Wet  the  strop  with  a 
little  sweet  oil,  and  apply  a little  flour  of  emery 
evenly  over  the  surface. 

REFRIGERATOR  HINTS. 

Some  provisions  should  not  be  put  on  ice. 
Every  housekeeper  ought  to  know  that  all  meats, 
raw  or  cooked,  lose  in  juiciness  and  tenderness 
by  its  action.  For  instance,  a joint  which  was 
excellent  when  served  hot  will  often  become 
tough  and  tasteless  if  kept  in  the  refrigerator 
24  hours. 


There  is  a simple  treatment  of  boiled  meat 
which  keeps  it  palatable.  If  you  wish  to  cut 
the  meat  when  hot,  after  dinner  plunge  it  again 
in  boiling  water  or  in  the  water  in  which  it  was 
cooked  brought  again  to  a boiling  point,  and 
there  let  it  remain  until  cold.  You  will  find 
that  it  will  absorb  enough  moisture  to  keep  it 
tender  and  juicy.  Do  not  place  it  in  the  refrig- 
erator warm. 

Bologna  sausage  or  any  of  the  preparations 
in  sausage  skins  will  mould  if  put  into  the  refrig- 
erator or  if  shut  up  from  the  air. 

Fish  should  not  be  brought  in  direct  contact 
with  ice,  no  matter  what  the  general  market 
practice  may  be.  Salmon  loses  its  delicate 
flavor  almost  completely  if  laid  upon  ice.  In 
fact,  no  food  should  ever  rest  directly  upon  ice. 

RENOVATING. 

To  Renovate  an  Old  Coat. — First  clean  the 
coat  of  dirt  and  grease,  then  take  1 gal.  of  a 
strong  decoction  of  logwood,  made  by  boiling 
logwood  chips  in  water.  Strain  this  liquid,  and 
when  cool  add  2 oz.  of  gum  arabic  in  powder, 
which  should  be  kept  in  well-stoppered  bottles 
for  use.  Then  go  gently  over  the  coat  with  a 
sponge  wet  in  the  above  liquid,  diluted  to  suit 
the  color,  and  hang  it  in  the  shade  to  dry.  After- 
wards brush  the  nap  smooth,  and  it  will  look  as 
good  as  new.  The  liquid  will  suit  all  brown  or 
dark  colors,  if  properly  diluted,  of  which  it  is 
easy  to  judge. 

To  Revive  Faded  Black  Cloth.  — Having 
cleaned  it  well,  boil  2 or  3 oz.  of  logwood  for  ^ 
hour.  Dip  it  in  warm  water  and  squeeze  it  dry, 
then  put  it  into  the  copper  kettle  and  boil  \ hour. 
Take  it  out  and  add  a small  piece  of  green  cop- 
peras, and  boil  it  another  half  hour.  Hang  it  in 
the  air  for  an  hour  or  two,  then  rinse  it  in  two 
or  three  cold  waters,  dry  it,  and  let  it  be  regu- 
larly brushed  with  a soft  brush,  over  which  one 
or  two  drops  of  oil  of  olives  have  been  rubbed. 

To  Clean  Men’s  Old  Clothes. — Whip  and 
brush  thoroughly.  Remove  grease  spots  with 
ammonia,  and  with  alcohol  and  water,  equal 
parts,  diminish  the  gloss  of  hard  goods.  Dealers 
in  old  clothes  give  the  garments  a new  appear- 
ance by  the  use  of  tobacco. 

How  to  Clean  a Coat  Collar. — Break  a piece 
of  soap  tree  bark  about  2 inches  square  into 
small  bits,  and  pour  over  it  \ pint  of  boiling 
water;  let  it  stand  an  hour  or  two,  then  sponge 
the  collar  well  with  the  liquor ; a second  spongin  g 
with  clear  water  will  clean  it  nicely.  Both  wash- 
ing and  rinsing  water  should  be  as  warm  as  for 
flannel. 

REMEDY  for  Dipsomania. 

(Capt.  Vine  Hall’s.)  Sulphate  of  iron,  5 gr.; 
peppermint  water,  11  drams;  spirit  of  nutmeg, 


444 


USEFUL  RECIPES  AND  TRADE  SECRETS 


1 dram.  To  be  taken  twice  a day  in  doses  of 
about  a wineglassful  or  less,  with  or  without 
water  This  recipe  is  not  only  an  inestimable 
boon  to  the  victim  of  strong  drink,  but,  properly 
“ pushed,”  is  capable  of  yielding  a handsome 
income  from  its  manufacture.  This  remedy  is 
prepared  by  different  persons  under  different 
titles,  and  sold  at  from  $1  to  $5  per  bottle. 

RIBBONS  — To  Clean. 

Take  a clean  cloth,  moistened  in  benzine,  and 
rub  them  off  carefully.  If  not  too  dirty,  this 
will  clean  them  off  nicely.  Expose  them  to  the 
air  afterward  to  get  rid  of  the  odor. 

To  Smooth  Ribbon. — Place  a moderately  hot 
flat-iron  on  the  ironing-board,  the  ribbon  under 
the  iron,  and  pull  it  carefully  through.  If  the 
ribbon  is  not  pulled  too  fast,  and  the  iron  is  the 
right  warmth,  this  will  be  found  to  be  a much 
better  way  than  simply  rubbing  the  iron  over 
the  ribbon. 

To  Clean  Black  Ribbon. — Take  an  old  black 
kid  glove,  no  matter  how  old,  and  boil  it  in  a 
pint  of  water  for  a short  time ; then  let  it  cool 
until  the  leather  can  be  taken  in  the  hand  with- 
out burning;  use  the  glove  wet  with  the  water 
to  sponge  off  the  ribbon.  If  the  ribbon  is  very 
dirty,  dip  it  into  the  water  and  draw  it  through 
the  fingers  a few  times  before  sponging  with 
the  glove.  After  cleaning,  lay  a piece  of  paper 
over  the  ribbon  and  iron ; paper  is  better  than 
cloth.  The  ribbon  will  look  like  new. 

To  Wash  Ribbons. — If  dingy  and  greasy, 
rub  the  yolk  of  an  egg  upon  them,  or  French 
chalk  upon  the  wrong  side,  and  let  it  dry ; then 
lay  it  upon  a clean  cloth,  and  wash  upon  each 
side  with  a sponge,  and  press  upon  the  wrong 
side.  If  very  much  soiled,  use  bran  water,  and 
add  to  the  rinsing- water  a little  muriate  of  tin 
to  set  red ; oil  of  vitriol  for  green,  blue,  maroon 
and  bright  yellow. 

To  Renew  Ribbons  or  Silk. — Scrape  several 
large  potatoes  and  put  a pint  of  cold  water  over 
them.  When  settled,  pour  it  off;  spread  your 
ribbons  (or  silk)  upon  the  table,  wet  with  a 
sponge  a small  part,  and  iron  with  a flat  just  a 
little  warmer  than  you  can  handle  with  your 
hands  bare.  If  it  is  too  hot  it  will  injure  the 
silk.  To  stiffen  ribbons  or  old  silk,  take  a lump 
of  gum  arabic  about  as  large  as  a hickory  nut, 
dissolve  it  in  J pint  water,  and  dip  the  silks 
or  ribbons  in  it  and  iron  immediately.  If  they 
are  soiled  they  should  be  washed  and  dipped  in 
a weak  solution  of  alum  water. 

RIDING. 

The  following  useful  hints  will  be  found 
instructive  and  interesting  to  all  equestrians: 

The  legitimate  gaits  of  horses  are  the  walk, 
trot,  canter  and  gallop.  The  walk  is  a gait  of 


four  distinct  beats,  each  foot  being  planted  in 
a regular  order  of  succession.  The  trot  has  two 
distinct  beats.  The  horse  springs  diagonally 
from  one  pair  of  feet  to  the  other,  while  between 
the  steps  all  the  feet  are  in  the  air.  The  canter 
has  three  beats  in  regular  order  of  succession, 
and  the  gallop  has  four  beats  in  regular  order 
of  succession.  A horse  is  “ bit-wise  ” when,  the 
bit  being  correctly  fitted  and  properly  adjusted, 
he  obeys  the  lightest  pressure  upon  either  bar. 
He  is  “ rein  wise  ” when  he  obeys  the  slightest 
pressure  of  the  reins  upon  either  side  of  the 
neck,  the  bit  not  being  disturbed  from  its 
normal  position.  He  is  “leg- wise”  when  he 
obeys  the  lightest  correctly  combined  action  of 
the  rider’s  legs. 

The  reins  serve  to  prepare  the  horse  to  move, 
and  to  guide,  support,  and  to  halt  him.  Their 
action  should  be  in  harmony  with  that  of  the 
legs. 

In  'riding  the  hand  should  be  kept  steady 
and  ought  not  to  move  with  the  body.  It 
should  merely  oscillate  with  the  horse’s  head. 
At  the  same  time  it  should  be  kept  light,  for  the 
bit,  if  pressed  constantly  on  the  horse’s  mouth, 
destroys  its  sensibility  and  soon  makes  it  hard. 
The  hand  is  “ light  ” when  there  is  an  almost 
imperceptible  alternate  feeling  and  easing  of 
the  hand  in  harmony  with  the  motion  of  the 
horse,  by  which  the  delicacy  of  the  mouth  is 
preserved  and  the  horse  made  to  carry  himself 
lightly.  That  hand  is  best  which,  by  giving 
and  taking  properly  and  keeping  constant 
touch  of  the  bit,  controls  the  horse  with  the 
least  force. 

The  legs  serve  to  assist,  together  with  the 
reins,  in  controlling  the  horse.  Closing  the 
knees  without  pressure  from  the  lower  part  of 
the  leg  tends  to  steady  the  horse  in  position. 
Carrying  the  lower  legs  slightly  to  the  rear, 
closing  them  equally  with  slight  pressure,  pre- 
pares him  to  move;  or,  if  moving,  to  keep  him 
well  up  to  the  hand;  closed  with  greater  press- 
ure behind  the  girth,  they  urge  him  forward. 
Carrying  the  right  or  left  leg  to  the  rear,  closing 
it  with  pressure,  causes  the  horse  to  move  his 
haunches  to  the  left  or  right.  In  fact,  the 
lower  legs  govern  the  haunches. 

The  horse  is  made  obedient  and  gentle  and 
his  good  qualities  best  developed  by  patience, 
kindness  and  encouragement,  and,  above  all, 
fearlessness.  Punishment  should  be  resorted 
to  only  when  absolutely  necessary.  No  pun- 
ishment should  be  administered  to  a horse  in 
anger.  Under  harsh  treatment  he  will  first 
become  timid,  then  sullen,  and  at  length  violent 
and  unmanageable.  Every  action  of  the  rider 
should  tend  to  induce  full  confidence,  assuring 
the  horse  that  no  harm  is  intended  and  that 
nothing  but  kind  treatment  is  to  be  expected. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


445 


The  horse’s  balance  and  his  lightness  in  hand 
depend  largely  on . the  proper  carriage  of  his 
head  and  neck.  A young  horse  will  usually 
try  to  resist  the  bit,  either  by  bending  his  neck 
to  one  side,  or  by  setting  his  jaw  against  the 
bit,  or  by  carrying  his  nose  too  high  or  too 
low.  A horse,  as  a rule,  champs  the  bit  when 
he  ceases  to  resist. 

RING  — To  Remove. 

When  a ring  happens  to  get  tightly  fixed  on 
the  finger,  a piece  of  common  twine  should  be 
well  soaped,  and  then  be  wound  round  the 
finger  as  tight  as  can  be  borne.  The  twine 
should  commence  at  the  point  of  the  finger,  and 
be  continued  till  the  ring  is  reached ; the  end 
of  the  twine  must  then  be  forced  through  the 
ring  with  the  head  of  a needle,  or  anything  else 
that  may  be  at  hand.  If  the  string  is  then 
unwound,  the  ring  is  almost  sure  to  come  off 
the  finger  with  it.  Or,  soap  the  finger  well, 
and  slip  the  ring  up  while  it  is  soapy,  holding 
the  finger  up  for  a time  first. 

ROCKETS.  See  Pyrotechny. 

ROSE- JAR  — To  Fill. 

In  England  recipes  for  perfumes  and  balsams 
•od  things  of  that  kind  are  handed  down  from 
generation  to  generation,  and  this  recipe  for 
making  a rose- jar,  given  by  an  Englishwoman, 
may  be  of  interest  to  American  housewives. 
Gather  the  rose  petals  in  the  morning ; let  them 
stand  in  a cool  place,  toss  them  lightly  for  one 
hour  to  dry;  then  put  them  in  layers,  with  salt 
sprinkled  over  each  layer,  in  a large  covered 
dish ; a glass  butter  dish  having  a cover  is  a 
convenient  receptacle.  You  can  add  to  this  for 
several  mornings,  till  you  have  enough  stock, 
for  a pint  to  a quart,  according  to  the  size  of 
the  jar;  stir  every  morning' and  let  the  whole 
stand  for  ten  days.  Then  transfer  it  to  a glass 
fruit  jar,  in  the  bottom  of  which  you  have  placed 
2 oz.  of  allspice,  coarsely  ground,  and  as  much 
stick  cinnamon,  broken  coarsely.  This  may  now 
stand  for  six  weeks,  closely  covered,  when  it  is 
ready  for  the  permanent  jar,  which  may  be  as 
pretty  as  your  ingenuity  can  devise  or  your 
means  purchase.  Have  ready  1 oz.  each  of 
cloves,  allspice,  cinnamon  and  mace,  all  ground 
(not  fine);  1 oz.  of  orris  root,  braised  and 
shredded;  1 oz.  of  lavender  flowers  and  a small 
quantity  of  any  other  sweqt-scented  dried  flowers 
or  herbs.  Mix  together  and  put  into  the  jar  in 
alternate  layers  with  the  rose  stock,  add  a few 
drops  of  oil  of  rose,  geranium  or  violet,  and 
pour  over  the  whole  \ pint  of  good  cologne. 
This  will  last  for  years,  though  from  time  to 
time  you  may  add  a little  lavender  or  orange 
flower  water,  or  any  nice  perfume,  and  some 
seasons  a few  rose  petals. 


ROSES  — To  Keep. 

Wrap  them  separately  in  wet  tissue  paper  and 
keep  it  constantly  wet.  In  this  way  flowers 
purchased  the  day  before  or  early  in  the  morn- 
ing will  be  kept  as  bought  until  needed. 

ROSE-WATER. 

Preferable  to  the  distilled  for  a perfume,  or 
for  culinary  purposes.  Attar  of  roses,  12  drops ; 
rub  it  up  with  J oz.  of  white  sugar  and  2 drams 
carbonate  magnesia,  then  add  gradually  1 quart 
of  water  and  2 oz.  of  proof  spirit,  and  filter 
through  paper. 

RUBBER  — To  Cement. 

A cement  which  fastens  equally  well  to  rub- 
ber and  to  metal  or  wood  is  made  by  a solution 
of  shellac  in  ammonia.  Soak  some  pulverized 
gum  shellac  in  10  times  its  weight  of  strong 
ammonia.  A slimy  mass  will  be  obtained, 
which  in  three  or  four  weeks  will  become 
liquid  without  the  use  of  hot  water.  This 
softens  the  rubber,  and,  after  the  volatilization 
of  the  ammonia,  becomes  hard  and  impermeable 
to  gases  and  fluids. 

RUBBER  TYPE. 

The  matter  or  letters  to  be  reproduced  are 
first  set  up  in  clean-cut  metal  type,  which  is 
then  thoroughly  oiled.  A rim  or  guard  about 
half  an  inch  high  should  then  be  placed  around 
the  form,  and  with  a camel’s  hair  brush  a thin 
cream  of  plaster  of  Paris  is  laid  over  it,  to  ex- 
clude all  air  bubbles.  A thicker  paste  of  plaster 
is  then  poured  over  the  form,  filling  in  the  guard 
or  rim  up  to  its  edge,  and  it  is  then  set  aside  to 
harden.  Alum  water  is  often  used  to  mix  the 
plaster,  making  a harder  mould,  but  it  takes 
longer  to  set.  When  the  mould  has  thoroughly 
stiffened,  it  is  removed  from  the  type  and  put  in 
a dry,  hot  place  to  become  well  hardened.  The 
mould  is  now  fitted  in  a frame  of  suitable  size, 
and  a sheet  of  vulcanized  rubber,  about  one- 
eighth  of  an  inch  in  thickness,  is  adjusted  upon 
it,  and  the  whole  is  put  in  a screw  clamp  and 
heated  slowly  until  the  rubber  becomes  soft 
enough  to  be  forced  into  the  letter-spaces  of 
the  mould  by  tightening  the  screw.  The  rub- 
ber should  be  allowed  to  remain  in  the  press  at 
least  24  hours,  and  until  it  becomes  quite  cold. 
The  sheet  rubber  used  for  this  purpose  is  usually 
but  slightly  vulcanized,  having  had  about  three 
per  cent,  of  sulphur  kneaded  into  it  with  rollers 
while  subjected  to  a very  high  temperature. 
After  the  impression  has  been  made,  therefore, 
it  is  necessary  to  add  a greater  proportion  of 
sulphur  to  insure  the  required  hardness  in  the 
type.  This  is  done  by  immersing  the  rubber, 
which  has  been  separated  from  the  mould,  in  a 
mixture  of  30  parts  bi-sulphide  of  carbon  and 
1 part  chloride  of  sulphur.  This  is  exposed  to 


446 


USEFUL  RECIPES  AND  TRADE  SECRETS 


a temperature  of  from  70  to  80  degrees  until 
all  the  sulphide  of  carbon  has  volatilized,  and  is 
then  immersed  in  a boiling  alkaline  solution  — 
made  by  dissolving  9 oz.  of  caustic  potash  in  1 
gal.  of  water  — for  a few  minutes,  and  after  a 
subsequent  washing  in  clear,  tepid  water,  is 
made  quite  ready  for  use. 

RUST. 

The  Rusting  of  Iron. — Mr.  Crum  Brown 
explains  in  the  following  manner  the  chemical 
reactions  which  produce  iron  rust : When  a drop 
of  rain  falls  upon  the  smooth  and  polished  sur- 
face of  a piece  of  iron,  the  water  changes  color 
and  a non-adherent  brownish-red  precipitate  is 
formed.  Water  free  from  oxygen  and  carbonic 
acid  does  not  produce  any  effect  upon  iron  at 
ordinary  temperatures.  At  high  temperatures 
water  or  steam  oxidizes  iron  rapidly  to  the  state 
of  ferric  oxide,  Fe3  04.  This  oxide  forms  an 
adherent  coating,  and  the  action  ceases  until 
the  coating  is  removed.  Gaseous  oxygen  at 
ordinary  temperatures  does  not  affect  iron,  but 
when  heated  its  action  is  the  same  as  that  of 
steam.  Carbonic  oxide  at  ordinary  tempera- 
tures does  not  act  upon  the  iron,  but  at  high 
temperatures  it  is  reduced  to  carbonic  acid,  and 
the  iron  is  oxidized.  Water  which  contains 
oxygen  alone  produces  no  action  upon  iron.  A 
piece  of  iron  can  be  preserved  indefinitely  in 
lime  water,  if  carbonic  acid  cannot  be  produced. 
Water  charged  with  carbonic  acid,  and  free 
from  oxygen,  dissolves  iron  into  a bicarbonate, 
setting  free  the  hydrogen.  The  presence  of 
oxygen  oxidizes  this  bicarbonate,  and  ferric 
oxide  is  precipitated.  The  carbonic  acid  set 
free  can  again  act  upon  the  metal,  and  an 
addition  of  oxygen  will  dissolve  the  bicarbonate 
thus  formed. 

To  Keep  Iron  and  Steel  Goods  from  Rust. — 
Dissolve  ^ oz.  of  camphor  in  1 lb.  of  hog’s  lard; 
take  off  the  scum ; mix  as  much  black  lead  as 
will  give  the  mixture  an  iron  color.  Iron  and 
steel  goods,  rubbed  over  with  this  mixture,  and 
left  with  it  on  24  hours,  and  then  dried  with  a 
linen  cloth,  will  keep  clean  for  months.  Valu- 
able articles  of  cutlery  should  be  wrapped  in 
zinc  foil,  or  be  kept  in  boxes  lined  with  zinc. 
This  is  at  once  an  easy  and  most  effective 
method. 

Another  Method. — The  following  is  said  to 
be  a good  application  to  prevent  metals  rusting : 
Melt  1 oz.  of  resin  in  a gill  of  liDseed  oil,  and 
while  hot  mix  with  it  2 quarts  of  kerosene  oil. 
This  can  be  kept  ready  to  apply  any  time  with 
a brush  or  rag  to  any  tools  or  instruments 
required  to  lay  by  for  a time,  preventing  any 
rust,  and  saving  much  vexation  when  the  tool 
is  to  be  used  again. 


To  Take  Out  Rust. — By  adding  2 parts 
cream  of  tartar  to  1 part  of  oxalic  acid,  ground 
fine  and  kept  dry  in  a bottle,  you  will  find,  by 
applying  a little  of  the  powder  to  rust  stains 
while  the  article  is  wet,  that  the  result  is  satis- 
factory. Wash  out  in  clear  warm  water  to  pre- 
vent injury  to  the  goods. 

Another  Method. — Soak  in  kerosene  oil,  and 
then  rub  dry. 

To  Remove  Rust  from  Steel.  — Brush  the 
rusted  steel  with  a paste  composed  of  \ oz. 
cyanide  potassium,  J oz.  castile  soap,  1 oz. 
whiting,  and  enough  water  to  make  a paste. 
Then  wash  the  steel  in  a solution  of  J oz.  cyan- 
ide potassium  in  2 oz.  water. 

To  Keep  Iron  Pipes  from  Rusting.  — The 
sections  as  made  should  be  coated  with  coal  tar 
and  then  filled  with  light  wood  shavings,  and 
the  latter  set  on  fire.  It  is  declared  that  the 
effect  of  this  treatment  will  be  to  render  the  iron 
practically  proof  against  rust  for  an  indefinite 
period,  rendering  future  painting  unnecessary. 
In  proof  of  this  assertion  the  example  is  cited 
of  a chimney  of  sheet  iron  that  was  erected 
seven  years  ago,  and  which,  through  being 
treated  as  described,  is  as  bright  and  sound  to- 
day as  when  erected,  though  it  has  never  had  a 
brushful  of  paint  applied  to  it  since.  It  is  sug- 
gested that  by  strongly  heating  the  iron  after 
the  tar  is  laid  on  the  outside,  the  latter  is  lit- 
erally burned  into  the  metal,  closing  the  pores 
and  rendering  it  rust-proof  in  a far  more  com- 
plete manner  than  if  the  tar  itself  was  first  made 
hot  and  applied  to  cold  iron,  according  to  the 
usual  practice.  It  is  important,  of  course,  that 
the  iron  should  not  be  made  too  hot,  or  kept  hot 
for  too  long  a time,  lest  the  tar  should  be 
burned  off.  Hence,  the  direction  for  the  use 
of  light  shavings  instead  of  any  other  means  of 
heating. 

To  Preserve  Polished  Iron  from  Rust. — Ap- 
ply with  a bristle  brush  a mixture  of  11  parts 
copal  varnish  and  9 parts  spirits  of  turpentine 
to  which  has  been  added  just  sufficient  sweet 
oil  to  give  it  a little  greasiness.  Protect  against 
dust  and  ashes  while  drying. 

SALT  — Uses  for. 

Salt  is  excellent  for  cleaning  the  teeth.  It 
hardens  the  gums  aud  sweetens  the  breath. 

If  used  persistently,  salt  will  cure  nasal  ca- 
tarrh. A weak  brine  should  be  made  and 
snuffed  up  the  nose,  allowing  it  to  run  down 
the  throat. 

There  is  nothing  better  for  the  relief  of  tired 
or  weak  eyes  than  to  bathe  them  with  a strong 
solution  of  salt  and  water  applied  as  hot  as  it 
can  be  borne. 

Salt  rubbed  on  the  black  spots  on  dishes  will 
remove  them,  and  salt  placed  over  a fresh  claret 


USEFUL  RECIPES  AND  TRADE  SECRETS 


447 


stain  on  the  table  linen  will  assist  it  to  disappear 
when  washed. 

One  of  the  most  effective  remedies  known  for 
a sick  headache  is  to  place  a pinch  of  salt  on 
the  tongue  and  allow  it  to  dissolve  slowly.  In 
about  ten  minutes  it  may  be  followed  by  a drink 
of  water. 

The  colored  Japanese  straw  mattings  which 
are  so  generally  used  as  floor  coverings  are  best 
kept  sweet  and  clean  by  washing  them  with  a 
solution  of  salt  and  water  after  the  weekly 
sweeping. 

Salt  enters  into  the  composition  of  a sure  cure 
for  a felon.  Take  common  rock  salt,  dry  it 
thoroughly  in  the  oven,  pulverize  it  and  mix 
with  an  equal  amount  of  spirits  of  turpentine. 
Keep  a rag  saturated  with  this  solution  to  the 
affected  part  for  24  hours,  and  the  felon  will 
disappear. 

A fresh  ink-stain  on  a carpet  may  be  removed 
by  immediately  applying  a layer  of  salt.  The 
ink  will  be  absorbed,  and  when  the  salt  is  black 
it  should  be  removed  and  another  layer  applied, 
repeating  the  operation  until  all  the  ink  is  re- 
moved and  the  carpet  returned  to  its  former 
pleasing  appearance. 

SAL  YE  — Grandmother’s. 

Put  into  a kettle  1 lb.  of  resin,  \ cupful  of 
hard  mutton  tallow,  half . as  much  beeswax,  and 
| oz.  camphor  gum.  Let  the  mass  dissolve  and 
just  come  to  a boil,  stirring  with  a stick.  Then 
pour  in  \ of  a pint  of  warm  water,  just  the  chill 
off,  and  stir  carefully  until  you  can  get  your 
hands  around  it.  Pull  like  candy  until  quite 
white  and  brittle.  Put  a little  grease  on  your 
hands  to  prevent  sticking  and  keep  them  wet. 
Wet  the  table,  roll  out  the  salve  and  cut  with  a 
knife.  Keep  in  a cool  place. 

SAND-PAPER. 

The  device  for  making  sand-paper  is  simple 
and  at  hand  to  any  one  who  has  occasion  to 
use  the  paper.  A quautity  of  ordinary  window 
glass  is  taken  (that  having  a green  color  is 
said  to  be  the  best)  and  pounded  fine,  after 
which  it  is  passed  through  one  or  more  sieves 
of  different  degrees  of  fineness,  to  secure  the 
glass  for  coarse  or  fine  paper.  Then  any  tough 
paper  is  covered  evenly  with  glue,  having 
about  one-third  more  water  than  is  generally 
employed  for  wood-work.  The  glass  is  sifted 
upon  the  paper,  allowed  a day  or  two  in  which 
to  become  fixed  in  the  glue,  when  the  refuse 
glass  is  shaken  off,  and  the  paper  is  fit  for  use. 

SAUERKRAUT  To  Make. 

In  the  first  place,  let  your  “ stand,”  holding 
from  half  a barrel  to  a barrel,  be  thoroughly 
scalded  out;  the  cutter,  the  tub  and  the  stamper 
also  well  scalded.  Take  off  all  the  outer  leaves 


of  the  cabbages,  halve  them,  remove  the  heart 
and  proceed  with  the  cutting.  Lay  some  clean 
leaves  at  the  bottom  of  the  stand,  sprinkle  with 
a handful  of  salt,  fill  in  % bushel  cut  cabbage, 
stamp  gently  until  the  juice  just  makes  its  ap- 
pearance, then  add  another  handful  of  salt,  and 
so  on  until  the  stand  is  full.  Cover  over  with 
cabbage  leaves,  place  on  top  a clean  board  fit- 
ting the  space  pretty  well,  and  on  top  of  that 
a stone  weighing  12  or  15  lbs.  Stand  away  in 
a cool  place,  and  when  hard  freezing  comes  on 
remove  to  the  cellar.  It  will  be  ready  for  use 
in  from  4 to  6 weeks.  The  cabbage  should  be 
cut  tolerably  coarse.  The  Savoy  variety  makes 
the  best  article,  but  it  is  only  half  as  productive 
as  the  Drumhead  and  Flat  Dutch. 

SCREW  — To  Move  A Rusted. 

Heat  the  top  of  the  screw  by  applying  the 
end  of  a red-hot  poker  for  a minute  or  so ; then 
apply  the  screwdriver  at  once. 

SEALING-WAX. 

1.  (White.)  Bleached  shellac,  340  parts; 
Venice  turpentine,  160  parts;  plaster  of  Paris, 
100  parts;  magnesia,  15  parts;  subnitrate  of 
bismuth,  150  parts;  carbonate  of  lead,  235 
parts.  Melt  the  turpentine  in  a capacious  cop- 
per kettle  over  a charcoal  fire,  and  gradually 
add  the  shellac.  When  a uniform  melted  mass 
has  resulted,  gradually  add  the  solid  ingredi- 
ents, which  must  be  in  form  of  finest  (bolted) 
powder,  under  constant  stirring;  then  remove 
the  kettle,  keep  stirring  until  the  mass  cools 
short  of  solidifying,  and  pour  it  out  into 
forms. 

2.  (Yellow.)  Shellac,  380  parts;  Venice 

turpentine,  320  parts;  rosin,  160  parts;  plaster 
of  Paris,  50  parts;  magnesia,  10  parts;  chrome 
yellow,  80  parts.  Proceed  as  directed  under 

No.  1. 

3.  (Green.)  Shellac,  500  parts;  Venice 

turpentine,  250  parts;  rosin,  150  parts;  mag- 
nesia, 20  parts;  king’s  yellow  (yellow litharge), 
60  parts;  mountain  (Sanders’)  blue,  30  parts; 
oil  of  turpentine,  20  parts.  Proceed  as  before, 
except  that  the  coloring  matters  are  best  tritu- 
rated to  a fine  paste  with  the  oil  of  turpentine, 
and  this  paste  added  to  the  melted  mass  in 
small  quantities  at  a time.  Mountain  blue  is  a 
copper  color. 

SEA-SICKNESS. 

The  most  effectual  preventive  of  sea-sick- 
ness appears  to  be  the  horizontal  position. 
When  there  is  much  pain,  after  the  stomach  has 
been  well  cleared,  a few  drops  of  laudanum  may 
be  taken,  or  an  opium  plaster  may  be  applied 
over  the  region  of  the  stomach.  Persons  about 
to  proceed  to  sea  should  put  their  stomach  and 
bowels  in  proper  order,  by  the  use  of  mild 


448 


USEFUL  RECIPES  AND  TRADE  SECRETS 


aperients,  and  even  an  emetic,  if  required,  when 
it  will  generally  be  found  that  a glass  of  warm 
water,  to  which  15  or  20  drops  of  laudanum,  or, 
still  better,  1 or  2 drops  of  creosote,  have  been 
added,  will  effectually  prevent  any  disposition 
to  sea-sickness,  provided  the  bowels  be  attended 
to,  and  excess  in  eating  and  drinking  be  at  the 
same  time  avoided.  A spoonful  of  crushed  ice 
in  a wineglassful  of  cold  water  will  often  afford 
relief  when  all  other  means  fail.  Smoking  at 
sea  is  very  apt  to  induce  sickness.  M.  F.  Curie, 
in  the  Comptes  Rendus , asserts  that  drawing  in 
the  breath  as  the  vessel  descends,  and  exhaling 
it  as  it  ascends  on  the  billows,  by  preventing 
the  movements  of  the  diaphragm  acting  abnor- 
mally on  the  phrenetic  nerves,  prevents  sea- 
sickness. On  this  Mr.  Atkinson,  at  one  of  the 
meetings  of  the  British  Association,  observed 
that  if  a person  seated  on  board  ship,  holding  a 
tumbler  filled  with  water  in  his  hand,  makes  an 
effort  to  prevent  the  water  running  over,  at  the 
same  time  allowing  not  merely  his  arm.  but 
also  his  whole  body,  to  participate  in  the  move- 
ments. he  will  find  that  this  has  the  effect  of 
preventing  the  giddiness  and  nausea  that  the 
rolling  and  tossing  of  the  vessel  have  a tend- 
ency to  produce  in  inexperienced  voyagers.  If 
the  person  is  suffering  from  sickness  at  the 
commencement  of  his  experiment,  as  soon  as  he 
grasps  the  glass  of  liquid  in  his  hand,  and  suf- 
fers his  arm  to  take  its  course  and  go  through 
the  movements  alluded  to,  he  feels  as  if  he  were 
performing  them  of  his  own  free  will,  and  the 
nausea  abates  immediately,  and  very  soon  ceases 
entirely,  and  does  not  return  so  long  as  he  suf- 
fers his  arm  and  body  to  assume  the  postures 
into  which  they  seem  to  be  drawn.  Should  he, 
however,  resist  the  free  course  of  his  hand,  he 
instantly  feels  a thrill  of  pain  of  a peculiarly 
stunning  kind  shoot  through  his  head,  and  ex- 
periences a sense  of  dizziness  and  returning 
nausea. 

Dr.  Doring,  a Viennese  physician,  states  that 
an  ordinary  dose  of  chloral  hydrate  is  an  unfail- 
in  g remedy  for  sea-sickness.  In  various  cases 
recorded  by  him  it  seems  to  have  been  of  the 
greatest  service,  even  during  long  sea  voyages, 
insuring  a good  night's  rest,  arresting  violent 
sickness  when  it  has  set  in,  and  preventing  its 
return. 

SEWING-MACHINES— To  Oil. 

Sewing-machines  should  be  re-oiled  when- 
ever they  become  gummy.  Clean  off  the  old 
oil  with  kerosene  or  benzine,  and  oil  with  a 
mixture  of  equal  parts  of  paraffine  oil  and  sperm 
oiL  Use  only  the  best. 

SHATING. 

The  following  are  Mr.  Mechi's  instructions 
for  this,  to  many  persons,  troublesome  opera- 


tion: Never  fail  to  well  wash  your  beard  with 
soap  and  cold  water,  and  to  rub  it  dry.  imme- 
diately before  you  apply  the  lather,  of  which  - 
the  more  you  use  the  easier  you  will  shave. 
Never  use  warm  water,  which  makes  a tender 
face.  Place  the  razor  (closed,  of  course)  in 
your  pocket,  or  under  your  arm,  to  warm  it. 
The  moment  you  leave  your  bed  is  the  best 
time  to  shave.  Always  put  your  shaving-brush 
away  with  the  lather  on  it.  The  razor  (being 
only  a very  fine  saw)  should  be  moved  in  a 
eloping  or  sawing  direction,  holding  it  nearly 
flat  to  your  face,  care  being  taken  to  draw  the 
skin  as  tight  as  possible  with  the  left  hand,  so 
as  to  present  an  even  surface  and  throw  out  the 
beard.  The  practice  of  pressing  on  the  edge  of 
a razor  in  stropping  generally  rounds  it:  the 
pressure  should  be  directed  to  the  back,  which 
must  never  be  raised  from  the  strop.  If  you 
only  once  put  away  your  razor  without  strop- 
ping or  otherwise  cleaning  the  edge,  you  must 
no  longer  expect  to  shave  well,  the  soap  and 
damp  so  soon  rust  the  fine  teeth  or  edge.  A 
piece  of  plate  leather  should  always  be  kept 
with  the  razors.  See  Razor. 

Sharing  Compound. — Half  a pound  of  plain 
white  soap,  dissolved  in  a small  quantity  of 
alcohol,  as  little  as  can  be  used;  add  a table- 
spoonful of  pulverized  borax.  Shave  the  soap 
and  put  it  in  a small  tin  basin  or  cup:  place  it 
on  the  fire  in  a dish  of  boiling  water;  when 
melted,  add  the  alcohol,  and  remove  from  the 
fire;  stir  in  oil  of  bergamot  sufficient  to  per- 
fume it. 

SHAMPOO — Liquid. 

Take  bay  rum,  2}  pints;  water,  A pint; 
glycerine,  1 oz.;  tincture  of  cantharides,  2 
drams:  carbonate  of  ammonia,  2 drams;  borax, 
A oz. : or  take  of  New  England  rum,  1A  pints; 
bay  rum,  1 pint:  water,  A pint:  glycerine.  1 oz.; 
tincture  of  cantharides,  2 drams ; ammonia  car- 
bonate, 2 drams : borax,  A oz. ; the  salts  to  be 
dissolved  in  water  and  the  other  ingredients  to 
be  added  gradually. 

SHEEPSKINS— To  Prepare  for  Mats. 

Wash  the  fresh  skin  with  a strop g lather  of 
hot  water,  allowed  to  stand  until  cold,  and 
squeeze  and  rub  the  wool  until  it  looks  clean 
and  white:  then  carefully  rinse  all  the  soap  out 
of  it.  In  2 gallons  of  hot  water,  dissolve  1 lb. 
of  salt  and  1 of  alum,  and  soak  the  skin  in  it  for 
12  hours.  Hang  it  up  and  let  it  drain  thor- 
oughly, then  stretch  it  carefully  on  a board  to 
dry.  Stretch  it  several  times  while  drying. 
Before  quite  dry,  sprinkle  over  it,  on  the  flesh 
side,  1 oz.  each  of  finely  pulverized  alum  and 
saltpeter.  Bub  it  in  well,  then  try  the  wool  to 
see  if  it  is  firm  on  the  skin.  If  not,  let  it 
remain  a day  or  two,  then  rub  over  again  with 


USEFUL  RECIPES  AND  TRADE  SECRETS 


449 


alum.  Fold  the  flesh  sides  together,  hang  in 
the  shade  2 or  3 days,  turning  them  over  every 
day  until  quite  dry ; then  scrape  the  flesh  side 
with  a blunt  knife,  and  rub  it  with  pumice  or 
rotten  stone. 

SHOES. 

To  Soften  and  Make  Waterproof. — Neat’ s- 
foot  oil  and  castor  oil,  equal  parts  of  each. 
Shake  well.  This  may  be  applied  and  rubbed 
in  with  the  hand.  The  neat’ s-foot  oil  penetrates 
the  leather  very  easily,  and  keeps  it  soft,  while 
the  castor  oil  remains  upon  and  near  the  sur- 
face, giving  a glossiness,  and  resisting  the 
entrance  of  water;  and,  if  desired,  enabling  a 
coat  of  polish-blacking  to  soon  give  a shine  to 
the  boots. 

Another  Method. — New  boots  and  shoes,  sat- 
urated with  the  following  mixture  and  left  to 
hang  in  a warm  place  for  a week  or  10  days, 
will  not  only  be  entirely  waterproof,  but  the 
leather  will  also  be  soft  and  pliable:  Melt  in  an 
earthen  vessel,  over  a slow  fire,  J pint  of  linseed 
oil,  1 oz.  of  beeswax,  ^ oz.  of  resin,  and  1 oz.  of 
oil  of  turpentine. 

The  soles  may  be  rendered  waterproof  by 
applying  to  them  a coat  of  gum-copal  varnish 
and  repeating  it  until  the  pores  of  the  leather 
are  filled. 

How  to  Dry  Wet  Kid  Shoes. — First  wipe  off 
gently  with  a soft  cloth  all  surface  water  and 
mud;  then,  while  still  wet,  rub  well  with  kero- 
sene oil,  using  for  the  purpose  the  furred  side 
of  canton  flannel.  Set  them  aside  till  partially 
dry,  when  a second  treatment  with  oil  is  advis- 
able. They  may  then  be  deposited  in  a con- 
veniently warm  place  where  they  will  dry 
gradually  and  thoroughly.  Before  applying 
French  kid-dressing  give  them  a final  rubbing 
with  the  flannel,  still  slightly  dampened  with 
kerosene,  and  your  boots  will  be  soft  and  flex- 
ible as  new  kid  and  be  very  little  affected  by 
their  bath  in  the  rain. 

French  Shoe  Dressing.  — Vinegar,  1 pint; 
soft  water,  J pint;  glue  (broken  fine),  2 oz.; 
logwood  chips,  4 oz.;  powdered  indigo,  1 dr.; 
bichromate  potass,  2 drs.;  gum  tragacanth,  2 
drs. ; glycerine,  2 oz. 

Polish  for  Kid  Shoes.  — Lampblack,  1 dr. ; 
oil  turpentine,  4 drs.;  alcohol  (trymethyl),  12 
oz.;  shellac,  If  oz. ; white  turpentine,  5 drs.; 
sandarac,  2 drs.  Digest  in  a close  vessel  at 
gentle  heat  and  strain. 

See  also  Boots  and  Shoes. 

SILK. 

Silks  should  not  be  folded  in  white  paper,  as 
the  chloride  of  lime  used  in  bleaching  paper  is 
apt  to  spoil  the  color  of  the  silk.  White  silk 


should  always  be  kept  in  blue  paper.  Yellowish 
India  paper  is  also  good  for  keeping  silks  in. 

To  Take  Stains  out  of  Silk.  — Mix  together 
in  a vial  2 oz.  of  essence  of  lemon  and  1 oz.  of 
oil  of  turpentine.  Grease  and  other  spots  in 
silk  must  be  rubbed  gently  with  a linen  rag 
dipped  in  the  above  composition.  Paint  may 
be  removed  from  silk  by  rubbing  first  with 
spirits  of  turpentine  and  then  with  spirits  pf 
wine. 

Wrinkled  Silk. — Silk  that  has  been  wrinkled 
and  tumbled  will  look  like  new  if  you  sponge  it 
on  the  surface  with  a weak  solution  of  white 
glue  or  gum  arabic,  and  iron  it  on  the  wrong 
side. 

. To  Clean  Silk  — Parisian  Method.  — Brush 
thoroughly,  wipe  with  a cloth,  and  then  lay  flat 
on  a board  or  table.  Sponge  well  with  hot  cof- 
fee thoroughly  freed  from  sediment  by  being 
strained  through  muslin.  The  silk  is  sponged 
on  the  right  side.  Allow  it  to  become  partially 
dry  and  iron  on  the  wrong  side.  The  coffee 
removes  all  grease,  restores  the  brilliancy  of 
the  silk,  and  does  not  give  it  a papery  stiffness. 

Wash  Silks.  — As  silk  is  an  animated  fiber, 
like  wool,  it  can  not  be  treated  in  the  same  way 
as  cotton,  which  may  be  subjected  to  water  of 
all  temperatures  without  injury.  Silk  should 
be  washed  as  rapidly  as  possible.  Examine  the 
articles  to  be  washed,  and  if  there  are  any  parts 
especially  soiled  clean  them  with  a little  benzine 
or  gasoline,  applied  with  a flannel  cloth.  Then 
prepare  a soapsuds  of  lukewarm  water  and 
plunge  the  garments  in  it,  sousing  them  up 
and  down,  and  rubbing  them  thoroughly  in  this 
suds.  Rinse  them  into  a water  a little  cooler, 
and  so  on  until  the  final  rinsing- water  is  per- 
fectly cold.  Wring  them  out  as  dry  as  possible 
with  a machine.  Lay  them  in  sheets  or  other 
heavy  cloths,  and  roll  them  as  hard  as  you  can 
in  firm  rolls.  Put  them  away  for  an  hour,  and 
at  the  end  of  that  time  iron  them  on  the  wrong 
side. 

To  Make  Silk  Waterproof. — A ready  method 
of  rendering  silk  water-proof  is  to  coat  it  with 
quick-drying  linseed  oil,  but  a more  effective 
process  owes  its  efficacy  to  the  formation  of  an 
insoluble  stearate  of  aluminum  in  the  material. 
This  is  accomplished  by  passing  the  silk  suc- 
cessively through  a bath  of  aluminum  sulphate, 
of  soap  and  of  water;  then  drying  and  cal- 
endering. For  the  first  bath  commercial  alum 
cake  dissolved  in  10  times  its  weight  of  water 
is  used.  The  soap  bath  is  prepared  by  dissolving 
ordinary  yellow  soap  in  30  times  its  weight  of 
water,  and  this  bath  should  be  kept  hot  while 
the  goods  are  passing  through  it.  The  three 
vessels  should  be  alongside  of  each  other,  and 
special  care  should  be  taken  to  have  the  fabric 


450 


USEFUL  RECIPES  AND  TRADE  SECRETS 


thoroughly  soaked  in  the  first  bath.  For  mate- 
rials of  white  or  light  color  a white  soap  should 
be  used  in  the  preparation  of  the  soap  solution. 

To  Wash  Silk  Underivear. — Use  cool  suds 
of  fine  Castile  soap,  rubbing  very  little  by  hand, 
and  press  dry  in  a cloth.  Rinse  twice,  once  in 
clear  cold  water,  and  again  in  water  tinctured 
with  cream  of  tartar,  vinegar  or  alum.  Dry 
quickly,  first  stretching  in  shape,  and  press 
under  a heavy  book,  but  do  not  iron.  If  the 
articles  are  black,  add  ammonia  only  to  the 
rinsing- water. 

To  Renew  Silk. — See  Ribbons. 

To  Judge  Silks. — Note  the  closeness  and 
evenness  of  the  rib  in  it,  and  hold  it  to  the  light 
to  judge  the  better  of  this.  That  shows  the 
texture.  Then  crush  it  in  the  hand  and  release 
it  suddenly.  If  it  springs  out  quickly  and 
leaves  no  crease  behind,  it  has  verve,  and  the. 
quality  of  the  silk  is  denoted  by  the  verve. 

SILVER. 

To  Cleanse  Silver. — Clean  silver  with  hot 
water,  followed  by  a solution  of  equal  parts  of 
ammonia  and  spirits  of  turpentine;  and  after 
this,  if  necessary,  prepared  chalk,  whiting, 
magnesia  or  rouge. 

It  is  claimed  that  water  in  which  potatoes 
have  been  boiled  exercises  a remarkable  clean- 
ing influence  upon  silverware  of  all  kinds, 
especially  spoons  that  have  become  blackened 
by  eggs.  Even  delicately  chased  and  engraved 
articles  can,  it  is  said,  be  made  bright  by  this 
method,  even  better  than  by  the  use  of  the 
ordinary  polishing  powder,  which  is  apt  to  settle 
in  the  depressions,  requiring  particular  care  in 
its  removal. 

A formula  for  cleaning  silver  in  use  at  a well- 
known  Britannia  factory  is  as  follows:  Half  a 
pound  of  sal  soda  is  dissolved  in  8 quarts  of 
boiling  water,  and  the  silyer  dipped  in  it.  The 
silver  is  immediately  washed  in  suds,  and  dried 
with  canton  flannel. 

The  proprietor  of  one  of  the  oldest  silver 
establishments  in  Philadelphia  says  that 
“ house-keepers  ruin  their  silver  by  washing  it 
in  soap  suds,  as  it  makes  it  look  like  pewter.” 

Celebrated  Recipe  for  Silver  Wash. — One 
oz.  of  nitric  acid,  1 10-cent  piece,  and  1 oz.  of 
quicksilver.  Put  it  in  an  open  glass  vessel,  and 
let  it  stand  until  dissolved ; then  add  1 pint  of 
water,  and  it  is  ready  for  use.  Make  it  into  a 
powder  by  adding  whiting,  and  it  may  be  used 
on  brass,  copper,  German  silver,  etc. 

To  Prevent  Tarnishing. — Warm  the  articles 
and  paint  with  a thin  solution  of  collodion  in 
alcohol.  Use  a wide,  soft  brush.  Another  way 
to  keep  articles  of  silverware  bright  is  to  place 
them  in  an  air-tight  case  with  a good-sized 
piece  of  camphor. 


Silver-Plating  Fluid. — Dissolve  1 oz.  o^ 
nitrate  of  silver,  in  crystals,  in  12  oz.  of  soft 
water;  then  dissolve  in  the  water  2 oz.  of  cyan- 
uret  of  potash;  shake  the  whole  together,  and 
let  it  stand  till  it  becomes  clear.  Have  ready 
some  half-ounce  vials,  and  fill  half  full  of  Paris 
white,  or  fine  whiting;  and  then  fill  up  the 
bottles  with  the  liquor,  and  it  is  ready  for  use. 
The  whiting  does  not  increase  the  coating 
power;  it  only  helps  to  clean  the  articles,  and 
save  the  silver  fluid,  by  half  filling  the  bottles. 

SINKS— To  Cleanse. 

Greasy  pipes  and  sinks  may  be  purified  by 
pouring  down  a pailful  of  boiling  water  in 
which  3 or  4 lbs.  of  washing  soda  have  been 
dissolved. 

SMELLING-SALTS  —To  Make. 

One  gill  liquid  ammonia,  \ dram  each  of 
English  lavender  and  of  rosemary,  and  8 drops 
each  of  oil  of  bergamot  and  cloves.  Mix  all 
these  ingredients  together  in  a bottle  and  shake 
them  thoroughly.  Fill  the  vinaigrette,  or  any 
small  bottle  which  has  a good  glass  stopper, 
with  small  pieces  of  sponge,  pour  in  as  much  of 
this  liquid  preparation  as  the  sponge  will  ab- 
sorb, and  cork  the  bottle  tightly. 

SOAP. 

Cheap  Soap.  — Cut  2 lbs.  common  brown 
soap  into  thi$  slices,  to  which  add  1 oz.  borax 
and  10  quarts  water.  Put  the  whole  over  the 
fire,  and  when  the  soap  and  borax  are  dissolved 
the  soap  is  done.  It  requires  but  little  time 
and  trouble  to  make  this  soap,  which  is  very 
valuable  for  washing  dishes,  cleaning  paint, 
scrubbing  floors,  etc.  It  is,  moreover,  very 
healing  to  the  hands.  If  less  water  is  used,  the 
soap  Avail  be  harder. 

Cheap  Hard  Soap. — 1.  Put  8 gallons  water, 
2 lbs.  clean  unslaked  lime  and  6 lbs.  soda  ash 
into  a kettle;  when  it  boils,  strain  it,  and  return 
it  to  the  kettle;  then  add  12  lbs.  clean  grease. 
Let  it  boil  slowly  3 hours,  then  put  out  the  fire 
and  let  it  get  entirely  cold.  Remove  the  hard 
cake  that  will  form  without  touching  the  hands 
to  it ; put  this  in  a clean  kettle,  add  1 lb.  borax, 
pounded  fine,  and  let  it  melt,  stirring  it  well  to- 
gether, and  when  hot  pour  it  into  moulds  that 
have  been  previously  well  soaked  in  water.  Set 
them  in  an  airy  place,  not  in  the  sunshine  for 
the  first  day  or  two,  as  it  would  cure  them  out 
of  shape;  afterward  dry  perfectly,  and  then 
pack  away  in  a dry  place.  The  liquid  remain- 
ing in  the  kettle  is  strong  enough  to  make  an- 
other lot  by  adding  4 lbs.  grease,  but  the  soap 
produced  is  not  quite  equal  to  the  first. 

2.  One  pound  concentrated  lye  dissolved  in 
2 quarts  soft  water;  pour  into  a large  pitcher 


To  the  Ladies  of  the  M.  E.  Church. 

here  will  be  a called  meeting  of  the 
ies’  Social  Society  on  Friday  even- 
, Sept.  25,  in  the  lecture  room.  Im- 
rtant  business.  All  are  earnestly 
quested  to  be  present.  By  order  of 
e President. 


Everybody  Attend. 

John  H.  Brubaker  will  address  the 
cKinley  and  Hobart  Club  Friday 
ening  at  the  club  rooms.  Every- 
dy  come.  Joe  R.  Williams,  Sec. 

Mrs.  George  J.  Parrot  is  visiting  rel- 
'ves  at  Fort  Wayne. 

G.  W.  Murray,  of  Minneapolis,  who 
‘■s  been  the  guest  of  his  relatives, 
-.  and  Mrs.  Daniel  Jerman,  left  to- 
y for  Delphos,  Ohio.  His  wife  and 
ughter  will  remain  here  for  a short 
e. 

|The  Jewish  people  of  Evansville 
ire  so  incensed  over  Shively’s  re- 
arks  at  Peru  referring  to  them,  that 
ey  held  a meeting  to  take  the  mat- 
r under  advisement.  By  this  time 
ey  have  ascertained  that  he  is  guilty 
charged  in  the  original  indictment. 


THE  MOUTH. 


Many  kinds  of  fish  are  provided  with 
teeth  on  their  tongues. 

The  tortoise  and  the  turtle  are  not  pro- 
vided with  teeth,  but  can  bite  as  well  as 
though  they  were. 

Many  kinds  of  fish  are  not  provided 
with  tongues,  or,  at  most,  have  these  or- 
gans in  a rudimentary  state. 

The  squirrel  is  provided  with  a pouch  on 
each  side  of  his  mouth,  in  which  he  can 
carry  a considerable  amount  of  nuts,  corn 
or  other  food. 

According  to  the  physiognomist,  a pro- 
jecting under  lip  is  a bad  sign,  indicating 
pigheaded  obstinacy  and  dullness,  if  not 
actual  stupidity. 

The  size  of  the  tongue  in  the  human  race 
bears  no  relation  to  the  height.  The 
tongue  of  a woman  5 feet  high  is  frequent- 
ly longer  than  that  of  her  husband,  who 
rejoices  in  6 feet  2. 

The  siluroid  fishes  are  provided  with 
rows  of  teeth  on  their  upper  and  lower 
jaws,  on  their  tongues  and  even  on  the 
pharynx.  Anything  that  the  siluroid 
catches  is  not  likely  to  get  away. 

The  science  of  dentistry  was  introduced 
in  the  United  States  during  the  Revolu- 
tionary war  by  Le  Mair,  a surgeon  who  ac- 
companied the  French  troops  sent  to  this 
country  to  aid  in  the  war  against  England. 


Salicylic  and 

Tartaric 

Acids. 

At 

ED.  WAHL’S 

Reliable 
Drug  Store. 


SCIENCE  SCRAPS. 


The  physiologists  say  that  the  right  side 
of  the  brain  is  of  more  importance  to  or- 
ganic life  than  the  left. 

Microscopists  are  of  the  opinion  that  the 
best  glasses  now  made  fail  to  reveal  the 
smallest  form#  of  animal  and  vegetable  life. 

In  the  ocean  at  a depth  of  500  feet  below 
the  surface  the  sun  has  an  illuminating 
power  about  equal  to  the  light  of  the  full 
moon. 

Man  is  now  scientifically  defined  as  be- 
ing composed  of  45  pounds  of  carbon  and 
nitrogen  evenly  diffused  through  12  gal- 
lons of  water. 

Lyell,  the  geologist,  says,  “At  a period 
comparatively  recent  all  that  portion  of  the 
United  States  south  of  the  Black  Hills 
was  under  from  500  to  900 feet  of  water.” 

Neptune  is  2,746,000,000  miles  from  the 
sun  and  travels  11,958  miles  an  hour.  Yet 
it  takes  60,127  of  our  days  for  that  planet 
to  complete  one  revolution  around  the  sun. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


451 


to  cool.  Melt  5 lbs.  grease  of  any  kind,  have  it 
milk  warm  and  pour  in  the  lye  slowly,  then 
stirring  rapidly  until  it  begins  to  thicken;  add 
1 or  | oz.  oil  of  sassafrass.  Pour  into  a box  1 
foot  square  and  cover  it,  leaving  it  in  a warm 
place  for  3 or  4 days.  Cut  into  squares  and  it 
is  ready  for  use. 

White  Hard  Soap. — Seven  pounds  soda,  3 
lbs.  lime,  4 gallons  water;  boil  together  till  dis- 
solved. Let  this  stand  to  settle,  then  pour  off 
as  long  as  any  remains  clear,  and  add  water  to 
make  4 gallons.  Boil  this,  adding  4 lbs.  grease, 
and  2 tablespoonfuls  borax;  boil  till  thick. 
Take  up  and  put  away  to  cool.  When  it  is 
cold,  cut  the  pieces  rather  larger  than  the  size 
you  want  them,  as  it  shrinks  in  drying. 

Soft  Soap. — ■ Twelve  pounds  stone  potash,  12 
lbs.  clean  grease;  put  the  potash  in  a piece  of 
old  carpet,  and  crack  it  with  the  back  of  an  axe 
into  pieces  the  size  of  an  egg;  put  it  in  a large 
iron  kettle  with  1 gallon  or  more  of  water; 
when  dissolved,  add  the  grease,  and  when 
thoroughly  melted,  pour  it  in  the  soap-barrel, 
fill  it  with  hot  water  and  stir  well,  and  for  a day 
or  two  stir  occasionally. 

Concentrated  Lye  Soap. — Put  1 lb.  concen- 
trated lye  into  1 gallon  boiling  water,  let  it 
stand  10  or  12  hours,  then  add  another  gallon 
of  water  and  heat  up  to  a boil,  and  add  4 lbs. 
clear  melted  grease;  put  in  the  grease  slowly 
and  stir  briskly.  Let  it  boil  slowly  for  about 
half  a day,  then  add  4 quarts  hot  water,  in 
which  has  been  dissolved  2 tablespoonfuls 
borax,  4 of  resin,  and  1 teacupful  salt;  cook  an 
hour  longer  and  it  will  probably  be  ready  to 
set  off.  It  is  best,  however,  to  test  it  first, 
which  may  be  done  by  dipping  a stick  into  it; 
if  the  substance  drops  off  clear  and  hardens 
quickly,  it  is  made.  Pour  the  mass  into  some 
vessel  large  enough  to  have  the  soap  cover  the 
bottom  about  the  thickness  you  would  like  the 
bars.  The  vessel  should  be  wet  when  the  soap 
is  put  in.  When  cool,  cut  into  cakes  the  size 
you  choose.  This  soap  is  very  white  and  nice. 

Erasive  Soap. — Place  on  a hot  stove  1 quart 
soft  water;  in  thi£  put  1 lb.  bar  soap  finely  cut 
up,  1 oz.  borax,  ^ oz.  saltpeter,  \ oz.  aqua  am- 
monia, and  boil  until  thoroughly  mixed.  This 
is  one  of  the  best  materials  in  use  for  erasing 
grease,  etc.,  or  doing  common  washings. 

Shaving  Soap. — Use  pint  soft  water  in- 

stead of  a quart,  and  the  other  materials  in 
quantity  as  in  erasive  soap.  Cut  into  cakes  of 
size  to  suit,  when  nearly  cold. 

Honey  Soap. — White  cured  soap,  l|r  lbs.; 
brown  Windsor  soap,  ^ lb.  Cut  them  into  thin 
shavings  and  liquefy;  then  add  4 oz.  honey,  and 
keep  it  melted  till  most  of  the  water  is  evapo- 


rated ; then  remove  from  the  fire,  and  when  cool 
enough,  add  any  essential  oil.  According  to 
Piesse,  the  honey  soap  usually  sold  consists  of 
fine  yellow  soap,  perfumed  with  oil  of  citron- 
ella. 

Windsor  Soap. — This  is  made  with  lard.  In 
France  they  use  lard  with  a portion  of  olive  or 
bleached  palm  oil.  It  is  made  with  1 part 
olive  oil  to  9 parts  tallow.  But  a great  part  of 
what  is  sold  is  only  cured  (tallow)  soap,  and 
scented  with  oil  of  carraway  and  bergamot. 
The  brown  is  colored  with  burnt  sugar,  or  um- 
ber. 

Transparent  Soap. — Slice  6 lbs.  nice  yellow 
bar-soap  into  shavings;  put  into  a brass,  tin  or 
copper  kettle,  with  alcohol,  J gallon,  heating 
gradually  over  a slow  fire,  stirring  till  all  is  dis- 
solved; then  add  1 oz.  sassafras  essence,  and 
stir  until  all  is  mixed;  now  pour  into  pans  about 
l|r  inches  deep,  and,  when  cold,  cut  into  square 
bars  the  length  or  width  of  the  pan,  as  desired. 

Volatile  Soap  for  Removing  Paint , etc. — 
Four  tablespoonfuls  of  spirits  of  hartshorn,  4 
tablespoonfuls  of  alcohol,  and  a tablespoonful 
of  salt.  Shake  the  whole  well  together  in  a 
bottle,  and  apply  with  a sponge  or  brush. 

To  Save  Soap. — Add  ^ oz.  of  borax  to  a 
pound  of  soap,  melted  in  without  boiling.  This 
saves  one-half  of  the  cost  of  soap  as  well  as  of 
the  labor  of  washing.  The  compound  improves 
the  whiteness  of  the  fabrics,  and  leaves  a soft 
and  silky  feeling  to  the  hands,  the  usual  caustic 
effect  of  soap  being  removed. 

SOLDERING. 

The  union  of  metallic  surfaces  by  means  of  a 
more  fusible  metal  fluxed  between  them  is 
called  soldering.  In  all  cases  gurfaces  must  be 
perfectly  clean,  and  in  absolute  contact,  and 
the  air  must  be  excluded,  to  prevent  oxidation. 
For  this  last  purpose  the  brazier  and  silver- 
smith use  powdered  borax  made  into  a paste 
with  water;  the  coppersmith,  powdered  sal 
ammoniac;  and  the  tinsmith,  powdered  resin. 
Tin-foil  applied  between  the  joints  of  fine  brass- 
work,  first  wetted  with  a strong  solution  of  sal 
ammoniac,  makes  an  excellent  juncture,  care 
being  taken  to  avoid  too  much  heat. 

Solders. — 1.  (For  copper,  iron  and  dark 
brass.)  From  copper  and  zinc,  equal  parts; 
melted  together.  For  pale  brass  more  zinc 
must  be  used. 

2.  ( Fine  solder. ) From  tin,  2 parts;  lead,  1 
part.  Melts  at  350°  Fahr.  Used  to  tin  and 
solder  copper,  tin  plates,  etc. 

3.  (For  German  silver.)  From  German 
silver,  5 parts;  zinc,  4 parts;  melted  together, 
run  into  thin  flakes,  and  then  powdered.  Also 
as  No.  7. 


452 


USEFUL  RECIPES  AND  TRADE  SECRETS 


4.  (Glazier’s.)  From  lead,  3 parts;  tin,  1 
part.  Melts  at  500°  Fahr. 

5.  (For  gold.)  Gold,  12  pennyweights;  cop- 
per, 4 pennyweights;  silver,  2 pennyweights. 

6.  ( For  lead  and  zinc. ) From  lead,  2 parts ; 
tin,  1 part. 

7.  ( For  pewter,  Britannia  metal,  etc. ) From 
tin,  10  parts;  lead,  6 parts;  bismuth,  1 to  3 parts. 

8.  (For  silver.)  From  fine  brass,  6 parts; 
silver,  5 parts;  zinc,  2 parts. 

9.  (For  tin  plate.)  From  tin,  2 parts;  lead, 

1 part.  The  addition  of  bismuth,  1 part,  renders 
it  fit  for  pewter. 

SPLINT. 

This  is  the  common  name  given  to  an  enlarge- 
ment of  the  bone  in  horses  which  generally 
occurs  below  the  knee,  between  the  large  and 
small  splint  bones,  usually  on  the  inside  of  the 
limb.  It  mostly  results  from  fast  driving  or 
riding,  or  from  the  animal  having  been  much 
worked  while  young,  or  made  to  unduly  traverse 
hard  roads.  The  splint  is  a frequent  cause  of  * 
lameness  if  it  develops  just  under  the  knee, 
since  it  interferes  with  and  circumscribes  the 
free  movement  of  the  joint.  It  is  very  essen- 
tial to  have  recourse  to  prompt  measures  directly 
this  affection  shows  itself. 

The  treatment  usually  prescribed  is  the  con- 
stant application  to  the  part  of  cold  water,  if 
the  splint  is  accompanied  by  much  tenderness 
or  inflammation.  This  may  be  accompanied  by 
bandages  soaked  in  cold  water,  taking  care  to 
renew  the  cold  water  as  soon  as  it  becomes 
warm.  Mr.  Finlay  Dun  advises  the  horse, 
where  practicable,  to  stand  for  an  hour  several 
times  a day  up  to  the  knees  in  a stream  or  pool 
of  water.  In  addition  he  prescribes  rest  for  ten 
days  or  a fortnight,  and  when  the  heat  and 
tenderness  have  been  subdued  the  application 
of  a blister  or  of  biniodide  of  mercury  ointment, 
or  the  hot  iron. 

SPONGES  — To  Clean. 

Without  the  greatest  care,  a sponge  is  apt  to 
get  slimy  long  before  it  is  worn  out.  It  may  be 
made  as  good  as  new,  in  fact  often  better,  by 
the  following  process:  Take  about  2 or  3 oz.  of 
carbonate  of  soda,  or  of  potash ; dissolve  in  2^ 
pints  of  water;  soak  the  sponge  in  it  for  24 
hours,  then  wash  and  rinse  it  in  pure  water. 
Then  put  it  for  some  hours  in  a mixture,  1 glass- 
ful of  muriatic  acid  to  3 pints  of  water.  Finally, 
rinse  in  cold  water  and  dry  thoroughly.  A 
sponge  should  alvays  be  dried,  if  possible,  in 
the  sun  every  time  it  has  been  used. 

Another  way  to  remove  the  gelatinous  sub- 
stance which  frequently  forms  in  sp  >uges  is  to 
use  a solution  of  permanganate  of  potassa.  To 
get  rid  of  the  brown  stain  caused  by  chemicals, 
soak  the  sponge  in  very  dilute  muriatic  acid. 


To  clean  an  old  and  dirty  sponge,  first  soak  it 
for  several  hours  in  a solution  of  permanganate 
of  potassa,  then  squeeze  it,  and  put  it  into  a 
weak  solution  of  hydrochloric  acid,  about  1 
part  acid  to  10  parts  water. 

SPONTANEOUS  COMBUSTION. 

Very  often  conflagrations  occur  for  which  no 
apparent  cause  can  be  assigned.  These  are 
almost  invariably  due  to  what  is  called  spon- 
taneous combustion  There  is  a remarkable 
tendency  observable  in  tissues  and  cotton,  when 
moistened  with  oil,  to  become  heated  when  ox- 
idation sets  in,  and  sad  results  often  follow  when 
this  is  neglected.  A wad  of  cotton  used  for 
rubbing  a painting  has  been  known  to  take 
fire  when  thrown  through  the  air.  The  waste 
from  vulcanized  rubber,  when  thrown  in  a damp 
condition  into  a pile,  takes  fire  spontaneously. 
Masses  of  coal  stored  in  a yard  have  been  known 
to  take  fire  without  a spark  being  applied,  and 
one  cannot  be  too  careful  in  storing  any  sub- 
stance in  which  oxidization  is  liable  to  take  place. 

Cotton-seed  oil  will  take  fire  even  when  mixed 
with  twenty-five  per  cent,  of  petroleum  oil;  but 
ten  per  cent,  of  mineral  oil  mixed  with  animal  or 
vegetable  oil  will  go  far  to  prevent  combustion. 

Olive  oil  is  combustible,  and,  mixed  with  rags, 
hay  or  sawdust,  will  produce  spontaneous  com- 
bustion. 

Coal-dust,  flour-dust,  starch  (especially  rye 
flour),  are  all  explosive  when  with  certain  pro- 
portions of  air. 

New  starch  is  highly  explosive  in  its  com- 
minuted state,  also  sawdust  in  a very  fine  state, 
when  confined  in  a close  chute,  and  water 
directed  on  it.  Sawdust  should  never  be 
used  in  oil  shops  or  warehouses  to  collect 
drippings  or  leakages  from  casks. 

Dry  vegetable  or  animal  oil  inevitably  takes 
fire,  when  saturating  cotton  waste,  at  180°  F. 
Spontaneous  combustion  occurs  most  quickly 
when  the  cotton  is  soaked  with  its  own  weight 
of  oil.  The  addition  of  forty  per  cent,  of  min- 
eral oil  (density  .890)  of  great  viscosity,  and 
emitting  no  inflammable  vapors,  even  in  con- 
tact with  an  ignited  body  at  any  point  below 
338°  F.,  is  sufficient  to  prevent  spontaneous 
combustion,  and  the  addition  of  twenty  per 
cent,  of  the  same  mineral  oil  doubles  the  time 
necessary  to  produce  spontaneous  combustion. 

The  following  are  also  extremely  dangerous: 

Greasy  rags  from  butter  and  greasy  ham 
bags. 

Bituminous  coal  in  large  heaps,  refuse  heaps 
of  pit  coal,  hastened  by  wet,  and  especially 
when  pyrites  are  present  in  the  coal;  the  larger 
the  heaps  the  more  liable. 

Timber  dried  by  steam  pipes  or  hot  water,  or 
hot  air  heating  apparatus,  owing  to  fine  iron 


USEFUL  RECIPES  AND  TRADE  SECRETS 


453 


dust  being  thrown  off  in  close  wood-casings,  or 
boxings  round  the  pipes,  from  the  mere  expan- 
sion and  contraction  of  the  pipes. 

Patent  dryers  from  leakages  into  sawdust, 
etc.,  oily  waste  of  any  kind,  or  waste  cloths  of 
silk  or  cotton,  saturated  with  oil,  varnish,  tur- 
pentine. 

SPOTS  AND  STAINS. 

Oil' and  grease  spots  on  boards,  marble,  etc., 
when  recent,  may  be  removed  by  covering  them 
with  a paste  made  of  fuller’s  earth  and  hot 
water,  and  the  next  day,  when  the  mixture  has 
become  perfectly  dry,  scouring  it  off  with  hot 
soap  and  water.  For  old  spots,  a mixture  of 
fuller’s  earth  and  soft  soap,  or  a paste  made  of 
fresh-slaked  lime  and  pearlash,  will  be  better, 
observing  not  to  touch  the  last  with  the  fingers. 

Recent  spots  of  oil , grease,  or  wax,  on  wool- 
en 61oth  or  silk,  may  be  removed  with  a little 
clean  oil  of  turpentine  or  benzol;  or  with  a little 
fuller’s  earth  or  scraped  French  chalk,  made 
into  a paste  with  water,  and  allowed  to  dry  on 
them.  They  may  also  be  generally  removed  by 
means  of  a rather  hot  flat-iron  and  blotting- 
paper  or  spongy  brown  paper,  more  especially 
if  the  cloth  or  one  of  the  pieces  of  paper  be  first 
slightly  damped. 

Old  oil  and  grease  spots  require  to  be  treated 
with  ox- gall  or  yolk  of  egg,  made  into  a paste 
with  fuller’s  earth  or  soap. 

Paint  spots , when  recent,  generally  yield  to 
the  last  treatment.  Old  ones,  however,  are 
more  obstinate,  and  require  some  fuller’s  earth 
and  soft  soap,  made  into  a paste  with  either  ox- 
gall or  spirit  of  turpentine. 

The  American  Chemist  gives  the  following 
method  for  extracting  grease  spots  from  books 
or  paper : Gently  warm  the  greased  or  spotted 

part  of  the  book  or  paper,  and  then  press  upon 
it  pieces  of  blotting  paper,  one  after  another,  so 
as  to  absorb  as  much  of  the  grease  as  possible. 
Have  ready  some  fine,  clear  essential  oil  of 
turpentine,  heated  almost  to  a boiling  state;* 
warm  the  greased  leaf  a little,  and  then  with  a 
soft,  clean  brush,  wet  with  the  heated  turpen- 
tine both  sides  of  the  spotted  part.  By  repeat- 
ing this  application  the  grease  will  be  extracted. 
Lastly,  with  another  brush  dipped  in  rectified 
spirits  of  wine,  go  over  the  place,  and  the  grease 
will  no  longer  appear,  neither  will  the  paper  be 
discolored. 

Fruit  and  wine  stains , on  linen,  commonly 
yield  easily  to  hot  soap  and  water.  If  not, 
they  must  be  treated  as  those  below.  See  Salt. 

Ink  spots  and  recent  iron  moulds,  on  wash- 
able fabrics,  may  be  removed  by  dropping  on 

*This  operation  ought  to  be  very  carefully  accomplished, 
as  the  turpentine  is  a highly  inflammable  body. 


the  part  a little  melted  tallow  from  a common 
candle,  before  washing  the  articles ; or  by  the 
application  of  a little  lemon  juice,  (;r  of  a little 
powdered  cream  of  tartar  made  into  a paste 
with  hot  water.  Old  ink  spots  and  iron  moulds 
will  be  found  to  yield  almost  immediately  to  a 
very  little  powdered  oxalic  acid,  which  must  be 
well  rubbed  upon  the  spot  previously  moistened 
with  boiling  water,  and  kept  hot  over  a basin 
filled  with  the  same. 

Boettger  recommends  the  use  of  pyrophos- 
phate of  soda  for  the  removal  of  ink  stains  from 
colored  woven  tissues,  to  be  applied  in  the  form 
of  a concentrated  solution.  The  recent  ink 
stains  are  readily  removed,  but  older  stains  re- 
quire washing  and  rubbing  with  the  solution 
for  a long  time. 

Very  frequently,  when  logwood  has  been 
used  in  manufacturing  ink,  a reddish  stain  still 
remains  after  the  use  of  oxalic  acid,  as  in  the 
former  directions.  To  remove  it,  procure  a 
solution  of  the  chloride  of  lime  and  apply  it  in 
the  same  manner  as  directed  for  the  oxalic  acid. 

To  remove  ink  stains  from  the  fingers, 
moisten  the  spot  and  rub  it  gently  with  the 
head  of  a parlor  match,  keeping  the  skin  wet, 
and  the  stain  will  rapidly  disappear. 

To  Remove  Ink  from  Common  Paper. — 
Shake  well  together  1 lb.  chloride  of  lime  in  4 
quarts  soft  water ; then  let  it  stand  for  24  hours, 
after  which  strain  through  a clean  cotton  cloth, 
and  add  1 teaspoonful  acetic  acid  to  an  ounce 
of  chloride  of  lime  water.  Apply  this  to  the 
blot  and  the  ink  will  disappear.  Absorb  the 
fluid  with  a blotter. 

Stains  arising  from  alkalies  and  alkaline 
liquors,  when  the  colors  are  not  destroyed,  give 
way  before  the  application  of  a little  lemon 
juice,  whilst  those  arising  from  the  weaker  acids 
and  acidulous  liquids  yield  to  the  fumes  of  am- 
monia, or  the  application  of  a little  spirit  of 
hartshorn  or  sal  volatile. 

Stains  of  marking  ink  may  be  removed  by 
soaking  the  part  in  a solution  of  chloride  of 
lime,  and  afterwards  rinsing  it  in  a little  solu- 
tion of  ammonia  or  of  hyposulphate  of  soda ; or 
they  may  be  rubbed  with  the  tincture  of  iodine 
and  then  rinsed  as  before. 

Nitric  Acid  Stains. — The  yellow  stain  left 
by  nitric  acid  can  be  removed  either  from  the 
skin  or  from  brown  or  black  woolen  garments 
by  moistening  the  spots  for  awhile  with  per- 
manganate of  potash,  and  rinsing  with  water. 
A brownish  stain  of  maDganese  remains,  which 
may  be  removed  from  the  skin  by  washing  with 
aqueous  solution  of  sulphurous  acid.  If  the 
spots  are  old,  they  cannot  be  entirely  removed. 

Mildew  Stains. — Use  buttermilk. 


454 


USEFUL  RECIPES  AND  TRADE  SECRETS 


Stains  on  the  Hands. — Stains  of  acid  fruit 
may  be  removed  from  the  hands  by  washing  in 
clean  water,  drying  slightly  and,  while  the 
hands  are  still  moist,  holding  them  around  the 
flame  of  a match. 

Stains  on  the  hands  may  also  be  removed  by 
rubbing  with  salt  moistened  with  lemon  juice. 
See  Ink  Stains , above. 

Scorch  Stains  on  white  cloth  may  be  removed 
by  soaking  the  cloth  in  lukewarm  water,  squeez- 
ing lemon  juice  on  it,  sprinkling  a little  salt 
over  it,  and  laying  it  in  the  hot  sun  to  bleach. 

To  Remove  Grass  Stains. — Boiling  water 
will  remove  the  color.  Pour  boiling  water 
through  the  stain,  and  it  sets  the  green  coloring 
matter  loose,  rinsing  it  away.  Grass  stain,  after 
washing  with  soap-suds,  makes  a dirt-colored 
mark,  and  remains  an  ugly  blotch  on  children’s 
white  clothing. 

To  Remove  Stains  from  Muslin. — If  you 
have  stained  your  muslin  or  gingham  dress,  or 
your  white  pants,  with  berries,  before  wetting 
with  anything  else,  pour  boiling  water  through 
the  stains,  and  they  will  disappear.  Before 
fruit  juice  dries  it  can  often  be  removed  by  cold 
water,  using  a sponge  and  towel  if  necessary. 

To  Remove  Kerosene  Stains. — To  drive  it 
completely  from  any  fabric,  from  paper  or  from 
wood,  it  must  be  heated  high  enough  to  form  a 
vapor,  when,  if  pure,  it  may  be  completely 
removed.  Heat  may  be  applied  to  the  floor  by 
using  flat-irons  sufficiently  hot,  first  placing  a 
piece  of  paper  over  the  spot.  It  may  be  that 
after  the  oil  is  driven  from  the  surface  by  heat, 
the  stain  will  reappear;  some  of  the  oil  remain- 
ing in  the  wood  will  be  brought  to  the  surface 
by  capillary  attraction.  In  such  a case  it  will 
be  necessary  to  repeat  the  operation  as  often  as 
the  stain  appears. 

To  Remove  Lime  Spots. — Lime  and  acids  do 
not  really  stain,  but  spot  by  the  removal  of 
color,  and  ammonia  is  the  best  remedy.  A 
tablespoonful  of  ammonia  in  1 gallon  of  water 
will  often  restore  the  color  of  carpets,  even  if 
dissolved  by  acid  or  alkali.  If  a ceiling  has 
been  whitewashed  with  the  carpet  down,  and  a 
few  drops  should  fall,  this  will  remove  it. 

Stains  and  Marks  from  Books. — A solution 
of  oxalic  acid,  citric  acid,  or  tartaric  acid,  is 
attended  with  the  least  risk,  and  may  be  applied 
without  fear  of  damage.  These  acids,  which 
take  out  writing  ink,  and  do  not  touch  the 
printing,  can  be  used  for  restoring  books  where 
the  margins  have  been  written  upon,  without 
injuring  the  text. 

To  Remove  Tea  Stains. — Mix  thoroughly 
soft  soap  and  salt  — say  a tablespoonful  of  salt 
to  a teacupful  of  soap  — rub  on  the  spots,  and 


spread  the  cloth  on  the  grass  where  the  sun  will 
shine  on  it.  Let  it  lie  2 or  3 days,  then  wash. 
If  the  spots  are  wet  occasionally  while  lying  on 
the  grass,  it  will  hasten  the  bleaching. 

To  Remove  Stains  from  Broadcloth. — Take 
an  ounce  of  pipe  clay,  which  has  been  ground 
fine,  mix  it  with  12  drops  of  alcohol  and  the 
same  quantity  of  spirits  of  turpentine.  When- 
ever you  wish  to  remove  any  stains  from  cloth, 
moisten  a little  of  this  mixture  with  alcohol  and 
rub  it  on  the  spots.  Let  it  remain  till  dry,  then 
rub  it  off  with  a woolen  cloth,  and  the  spots  will 
disappear. 

To  Remove  Stains,  Spots  and  Mildew  from 
Furniture. — Take  \ pint  of  98  per  cent,  alcohol, 
\ oz.  each  of  pulverized  resin  and  gum  shellac, 
add  ^ pint  of  linseed  oil,  shake  well,  and  apply 
with  a brush  or  sponge.  Sweet  oil  will  remove 
finger-marks  from  varnished  furniture,  and 
kerosene  from  oiled  furniture. 

To  Take  Smoke  Stains  from  Walls. — An 
easy  and  sure  way  to  remove  smoke  stains  from 
common  plain  ceilings  is  to  mix  wood  ashes 
with  the  whitewash  just  before  applying.  A 
pint  of  ashes  to  a small  pail  of  whitewash  is 
sufficient,  but  a little  more  or  less  will  do  no 
harm. 

STAINING  — For  Wood. 

Antique  Oak. — Walnut  oil,  mixed  with  the 
filling  applied  to  red  or  white  oak,  produces 
the  antique  effect  now  so  fashionable. 

Mahogany.  — Boil  1 oz.  extract  of  logwood 
and  2 oz.  fustic  in  1 quart  of  water;  brush  the 
wood  with  this,  then  go  over  with  a weak  solu- 
tion of  potash. 

Black  Walnut. — 1.  Scald  \ lb.  burnt  umber 
in  1 pint  of  vinegar;  strain,  and  apply  with  a 
sponge,  and  when  dry,  rub  hard;  repeat  the 
staining  until  sufficiently  dark. 

Walnut.  — 2.  Asphaltum  thinned  with  tur- 
pentine. A splendid  imitation.  It  must  be 
varnished. 

Walnut. — 3.  Very  thin  sized  shellac,  1 gal. ; 
dry  burnt  umber,  1 lb. ; rose  pink,  J lb. ; Van- 
dyke brown,  burnt,  J lb.  Mix,  let  stand  a day, 
and  apply  with  a sponge. 

Cherry. — Alcohol,  1 quart;  ground  turmeric, 
3 oz. ; raw  gamboge,  1 J oz.  Mix  well,  strain 
through  fine  muslin,  apply  two  coats  with  a 
sponge,  rub  down  well,  and  varnish. 

Orange.  — Put  1 oz.  turmeric  and  1 dram  of 
gum  tragacanth  in  1 pint  of  alcohol;  shake 
well,  let  it  stand  four  days,  then  strain. 

Black.  — 1.  Drop  a little  sulphuric  acid  into 
a small  quantity  of  water,  brush  over  the  wood 
and  hold  to  the  fire;  it  will  turn  a fine  black, 
and  take  a good  polish.  2.  Take  J gal.  of  vine- 


USEFUL  RECIPES  AND  TRADE  SECRETS 


455 


gar,  1 oz.  of  bruised  nut  galls,  of  logwood  chips 
and  copperas  each  ^ lb. — boil  well;  add  ^ oz. 
of  the  tincture  of  sesquichloride  of  iron,  for- 
merly called  the  muriated  tincture,  and  brush  on 
hot.  3.  Take  \ gal.  of  vinegar,  ^ lb.  of  dry 
lampblack,  and  3 lbs.  of  iron  rust,  sifted.  Mix, 
and  let  stand  for  a week.  Lay  three  coats  of 
this  on  hot,  and  then  rub  with  linseed  oil,  and 
you  will  have  a tine  deep  black.  4.  Add  to  the 
above  stain  1 oz.  of  nut  galls,  ^ lb.  of  logwood 
chips,  and  ^ lb.  of  copperas;  lay  on  three  coats, 
oil  well,  and  you  will  have  a black  stain  that  will 
stand  any  kind  of  weather.  5.  Take  1 lb.  of 
logwood  chips,  \ lb.  of  Brazil  wood,  and  boil 
for  an  hour  and  a half  in  1 gal.  of  water.  Brush 
the  wood  several  times  with  this  decoction  while 
hot.  Make  a decoction  of  nut  galls  by  sim- 
mering gently,  for  three  or  four  days,  \ lb.  of 
the  galls  in  2 quarts  of  water;  give  the  wood 
three  coats  of  this,  and,  while  wet,  lay  on  a so- 
lution of  sulphate  of  iron  (2  oz.  to  a quart),  and, 
when  dry,  oil  or  varnish.  6.  Dissolve  1 oz. 
extract  of  logwood  in  1 quart  of  water;  wash 
the  wood  with  the  solution.  "When  dry  wash 
with  vinegar  in  which  rusty  iron  has  been 
steeped  for  several  days. 

Blue.  — 1.  Dissolve  copper  filings  in  aqua- 
fortis, brush  the  wood  with  it,  and  then  go  over 
the  work  with  a hot  solution  of  pearlash  ( 2 oz. 
to  a pint  of  water)  till  it  assumes  a perfectly 
blue  color.  2.  Boil  1 lb.  of  indigo,  2 lbs.  of 
woad,  and  3 oz.  of  alum,  in  1 gal.  of  water; 
brush  well  over  until  thoroughly  stained. 

Green. — Dissolve  verdigris  in  vinegar,  and 
brush  over  with  the  hot  solution  until  of  a 
proper  color. 

Purple. — Brush  the  work  several  times  with 
the  logwood  decoction  used  for  No.  5 black,  and 
when  perfectly  dry,  give  a coat  of  pearlash  so- 
lution - — 1 dram  to  a quart  — taking  care  to  lay 
it  on  evenly. 

Red. — 1.  Boil  1 lb.  of  Brazil  wood  and  1 oz. 
of  pearlash  in  1 gal.  of  water,  and  while  hot 
brush  over  the  work  until  of  a proper  color. 
Dissolve  2 oz.  of  alum  in  a quart  of  water,  and 
brush  the  solution  over  the  work  before  it  dries. 
2.  Take  1 gal.  of  the  above  stain,  add  2 more 
oz.  of  pearlash;  use  hot,  and  brush  often  with 
the  alum  solution.  3.  Two  oz.  potash  and  2 
oz.  Brazil  wood  in  1 quart  of  water.  Let  stand 
in  a warm  place  a few  days,  stirring  occasion- 
ally; heat  to  a boiling  point,  and  apply.  Dou- 
ble the  quantity  of  potash  will  give  a brilliant 
rose  color  to  the  wood. 

Yellow. — 1.  Brush  over  with  the  tincture  of 
turmeric  2.  Warm  the  work  and  brush  over 
with  weak  aquafortis,  then  hold  to  the  fire. 
Yarnish  or  oil  as  usual. 


Golden  Yellow.- Put  \ oz.  powdered  turmeric 
in  5 fl.  oz.  alcohol  in  a closely  stoppered  bottle. 
Let  stand  a week  in  a warm  place,  shake  it 
occasionally,  then  strain  off  clear. 

STABLES  — To  Deodorize. 

Sawdust  wetted  with  sulphuric  acid,  diluted 
with  about  40  parts  water,  and  distributed 
about  the  stable,  is  a good  deodorizer.  Keep 
the  mixture  in  shallow  earthenware  vessels. 

STAGGERS. 

There  are  two  varieties  of  the  disease  known 
under  this  name  by  which  horses  are  affected, 
viz.:  Stomach  staggers,  and  grass  or  sleepy 
staggers.  The  first,  which  occasionally  kills 
the  horse  in  12  or  15  hours  after  the  attack,  is 
generally  induced  by  an  overladen  stomach 
and  improper  food.  The  animal  has  perhaps 
partaken  largely  and  rapidly,  and  after  too  long 
a fast,  of  some  diet  to  which  it  is  unaccustomed, 
such  as  clover  or  grass.  These  undergo  de- 
composition within  the  stomach  and  intestines, 
and  give  rise  to  such  an  evolution  of  gas  as 
either  to  set  up  inflammation  of  the  stomach 
and  intestines,  or  to  lead  to  their  rupture,  in 
which  latter  case  the  result  is,  of  course,  fatal. 
The  symptoms  are  a quick  and  feeble  pulse,  at- 
tempts at  vomiting,  a staggering  gait,  whilst 
frequently  the  animal  sits  on  its  haunches  like 
a dog.  Sleepy  staggers,  which  is  a more 
chronic  manifestation  of  the  disease,  is  most 
common  during  the  summer  and  autumn 
months,  and  generally  occurs  among  horses  fed 
on  tough  and  indigestible  food.  Both  kinds  of 
the  disease  require  the  same  treatment. 

Mr.  Finlay  Dun  prescribes  a brisk  purge, 
consisting  of  6 drams  aloes  in  solution,  with  a 
dram  of  calomel  and  2 oz.  oil  of  turpentine; 
also  the  injection  every  hour  of  clysters,  con- 
sisting of  salt,  soap,  or  tobacco  smoke,  the  ab- 
domen being  at  the  same  time  diligently  rubbed 
and  fomented  with  water  nearly  boiling.  To 
ward  off  stupor,  he  recommends  the  frequent 
administration  of  2 or  3 drams  carbonate  of 
ammonia,  with  1 or  2 oz.  spirit  of  nitrous  ether, 
or  of  strong  whisky  toddy,  combined  with 
plenty  of  ginger.  To  guard  against  a return 
of  the  attack,  light  and  easily  digestible  food 
should  be  administered  every  4 or  5 hours,  and 
occasional  mild  purgatives  should  be  given. 

Horses  are  also  subject  to  another  form  of 
staggers,  called  “mad  staggers.”  This  disease 
originates,  however,  in  causes  wholly  dissimilar 
from  those  just  stated,  being  the  result  of 
phrenitis  or  inflammation  of  the  brain.  The 
animal  is  frequently  very  furious  and  excited, 
and  seems  wholly  unable  to  control  itself,  throw- 
ing itself  madly  about,  and  attempting  to  run 
down  anybody  that  comes  in  its  way;  it  is  also 
frequently  unable  to  keep  on  its  legs,  and  when 


456 


USEFUL  RECIPES  AND  TRADE  SECRETS 


it  falls,  phiDges  and  struggles  violently.  The 
treatment  recommended  is  prompt  and  copious 
blood-letting,  combined  with  active  purges 
and  enemas,  with  refrigerant  lotions  to  the 
head. 

STAMMERING. 

Occasionally  this  depends  on  some  organic 
affection,  or  slight  malformation  of  the  parts  of 
the  mouth  or  throat  immediately  connected 
with  the  utterance  of  vocal  sounds;  but,  much 
more  frequently,  it  is  a habit  resulting  from 
carelessness,  or  acquired  from  example  or  imi- 
tation. When  the  latter  is  the  case,  it  may  be 
generally  removed  by  perseveringly  adopting 
the  plan  of  never  speaking  without  having  the 
chest  moderately  filled  with  air,  and  then  only 
slowly  and  deliberately. 

STEAM-PIPES  — Covering  for. 

A mixture  of  sawdust  and  common  starch  is 
recommended  by  the  Revue  Industrielle.  It 
should  be  used  in  the  form  of  a thick  paste.  A 
thickness  of  about  four-fifths  of  an  inch  is  as 
effective  as  the  most  costly  non-conductors. 
For  copper  pipes  a priming  coat  of  potter’s  clay 
and  water  is  first  applied.  Two  parts  wheat 
starch  and  1 part  rye  starch  in  a diluted  water 
solution  has  been  found  very  effective. 

To  Thaw  Out  a Steam-Pipe. — A good  way 
to  thaw  out  a frozen  steam-pipe  is  to  take  some 
old  cloth,  discarded  clothes,  waste,  old  carpet, 
or  anything  of  that  kind,  and  lay  on  the  pipe  to 
be  thawed;  then  get  some  good  hot  water  and 
pour  it  on.  The  cloth  will  hold  the  heat  on  the 
pipe,  and  thaw  it  out  in  5 minutes.  This  holds 
good  in  any  kind  of  a freeze,  water-wheel  or 
anything  else. 

STEEL— To  Harden. 

It  is  well  known  that  glass  acquires  a remark- 
able toughness  by  being  annealed  in  oil,  and 
that  a high  degree  of  hardness  is  conferred 
upon  metals  by  a similar  process.  It  is  said 
that  engravers  and  watchmakers  of  Germany 
harden  their  tools  in  sealing  wax.  The  tool  is 
heated  to  whiteness  and  plunged  into  the  wax, 
withdrawn  after  an  instant  and  plunged  in 
again,  the  process  being  repeated  until  the  steel 
is  too  cold  to  enter  the  wax.  The  steel  is  said 
to  become,  after  this  process,  almost  as  hard  as 
the  diamond,  and,  when  touched  with  a little 
oil  of  turpentine,  the  tools  are  excellent  for 
engraving  and  also  for  piercing  the  hardest 
metal. 

Tempering  Steel  Tools. — Different  tools  need 
to  be  tempered  differently,  as  different  degrees 
of  hardness  are  required  for  different  purposes, 
and  the  degree  of  heat  for  each  of  these,  with 
the  corresponding  color,  will  be  found  in  the 
annexed  table:  Very  pale  straw  color,  430 


degrees,  the  temper  required  for  lancets.  A 
6hade  of  darker  yellow,  450  degrees  — for  razors 
and  surgical  instruments.  Darker  straw  yel- 
low, 470  degrees  — - for  pen-knives.  Still  darker 
yellow,  490  degrees  — chisels  for  cutting  iron. 
A brown  yellow,  500  degrees  — axes  and  plane 
irons.  Yellow,  slightly  tinged  with  purple,  520 
degrees  — table-knives  and  watch-springs. 

To  Clean  Steel  and  Iron. — Make  a paste  of 
1 oz.  of  soft  soap  and  2 oz.  of  emery ; then  rub 
the  article  for  cleaning  with  wash-leather,  and 
it  will  give  a brilliant  polish. 

To  Remove  Rust  from  Steel. — This  can  be 
done  by  a free  application  of  kerosene  oil, 
allowing  the  oil  to  remain  on  until  the  rust  is 
loosened  and  can  be  rubbed  off. 

To  Distinguish  Steel  and  Iron. — Apply  a 
small  quantity  of  aquafortis  to  the  surface;  if 
it  turns  black  it  is  steel ; if  it  remains  clear  or 
does  not  show  any  change  in  color  it  is  iron. 
The  slightest  vein  in  iron  or  steel,  where  joined 
together,  can  be  detected. 

STONE— Artificial. 

Artificial  stone,  or  building  cement,  can  be 
made  in  various  ways,  and  several  processes  for 
its  manufacture  have  been  patented.  The 
materials  for  this  substance  are  obtained  from 
beds  of  natural  argillaceous  marls  and  marly 
limestones,  which  coutain  certain  proportions  of 
lime,  silica  and  alumina.  These  stones  are  first 
burned,  then  ground  to  powder  in  mills.  This 
substance  is  mixed  with  water  and  sand  in 
certain  proportions  and  hardened,  somewhat 
under  pressure.  What  is  known  as  imitation 
marble  is  made  of  burnt  gypsum,  to  which  is 
added  lime  and  water.  Hydraulic  and  other 
cements  are  also  used  to  imitate  stone  in  build- 
ing. There  have  been  patents  granted  on 
several  processes  for  making  artificial  stone, 
but  the  mere  mixture  of  lime  or  marls  with 
water  and  sand  cannot  be  patented. 

Howto  Split  Large  Stones. — Kindle  afire 
on  the  upper  surface  of  the  stone,  which,  being 
expanded  by  the  heat,  splits.  The  hardest  and 
largest  stone  may  be  split  by  this  method,  con- 
tinuing the  fire  and  increasing  the  heat  in  pro- 
portion to  the  size  of  the  stone. 

To  Remove  Grease  from  Stone. — Pour  boil- 
ing hot  water  and  strong  soda  over  the  spot, 
make  a thin  paste  of  fuller’s  earth  with  boiling 
water,  lay  it  on  the  spot  and  let  it  remain  all 
night ; if  the  grease  is  not  removed,  repeat  the 
process.  It  is  sometimes  taken  out  by  rubbing 
the  spot  with  a hard  stone,  using  sand  and  very 
hot  water  with  soap  and-soda. 

STOYES-To  Polish. 

A mixture  of  turpentine  and  black  varnish,  if 
properly  put  on,  will  give  a lasting  polish. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


457 


To  Mend  Cracks  in  Stoves. — Take  equal 
parts  of  wood  ashes  and  common  salt,  and  mix 
them  to  9 proper  consistency  with  water;  with 
this  fill  the  cracks. 

To  Clean  Stovepipes. — A piece  of  zinc  put 
on  the  live  coals  in  the  stove  will  clean  out  the 
stovepipe. 

STUCCO. 

This  substance,  much  in  use  for  walls,  pillars, 
etc.,  is  prepared  by  mixing  plaster  of  Paris  with 
a solution  of  gelatine  or  glue,  instead  of  water. 
This,  while  stiffening  more  slowly,  becomes 
much  harder  than  with  water  alone.  When  the 
mass  has  been  suitably  applied  and  sufficiently 
hardened,  the  surface  is  moistened  and  rubbed 
down  with  pumice-stone  until  smooth.  It  is 
finally  to  be  coated  by  means  of  a brush  with  a 
concentrated  solution  of  gelatine,  and,  when 
perfectly  dried,  it  may  be  polished  with  tripoli 
on  a buffer. 

SUN-DIALS  — To  Make. 

Upon  a level,  hard  surface,  describe  with  com- 
passes a circle  8 or  10  inches  in  diameter.  Drive 
a piece  of  heavy  wire,  6 or  8 inches  long,  per- 
pendicularly in  the  center,  leaving  it  just  high 
enough  to  allow  the  extreme  end  of  the  shadow 
to  fall  upon  the  circle  about  9:30  or  10  clock. 
Mark  this  point  and  the  point  where  the  end  of 
the  shadow  touches  the  circle  in  the  afternoon. 
Draw  a line  from  a point  exactly  half-way  be- 
tween the  two  to  the  center  of  the  circle.  This 
line  will  be  the  meridian  line  or  noon-mark.  The 
dial  should  be  made  either  April  15,  June  15, 
September  1,  or  December  24,  as  on  those  four 
days,  and  no  other,  the  noon-mark  or  sun-dial 
will  coincide  with  12  o’clock. 

SWEEPING. 

New  brooms  sometimes  give  trouble  by  sow- 
ing the  carpet  with  fine  bits  that  break  from  the 
ends  of  the  straws.  This  may  be  prevented  by 
holding  the  broom  for  a few  minutes,  immersed 
nearly  to  the  point  where  it  is  sewed,  in  boiling 
suds.  The  straws  will  not  become  brittle  so 
soon  with  age  if  the  broom  is  kept  habitually 
moist.  The  handle  of  a broom  should  not  be 
too  thick,  nor  should  it  be  painted  or  varnished. 
Never  sweep  in  a sick-room;  take  up  the  dust 
by  going  over  the  carpet  with  a damp  sponge. 

SWIMMING. 

Benjamin  Franklin's  Advice  to  Swimmers. 
— “ The  only  obstacle  to  improvement  in  this 
necessary  and  life-preserving  art  is  fear:  and  it 
is  only  by  overcoming  this  timidity  that  you  can 
expect*  to  become  a master  of  the  following 
acquirements.  It  is  very  common  for  novices 
in  the  art  of  swimming  to  make  use  of  cork  or 
bladders  to  assist  in  keeping  the  body  above 


water ; some  have  utterly  condemned  the  use  of 
them;  however,  they  may  be  of  service  for  sup- 
porting the  body  while  one  is  learning  what  is 
called  the  stroke,  or  that  manner  of  drawing  in 
and  striking  out  the  hands  and  feet  that  is  neces- 
sary to  produce  progressive  motion.  But  you 
will  be  no  swimmer  till  you  can  place  confidence 
in  the  power  of  the  water  to  support  you;  I 
would,  therefore,  advise  the  acquiring  that  con- 
fidence in  the  first  place;  especially  as  I have 
known  several  who,  by  a little  practice,  neces- 
sary for  that  purpose,  have  insensibly  acquired 
the  stroke,  taught,  as  it  were,  by  nature.  The 
practice  I mean  is  this:  choosing  a place  where 
the  water  deepens  gradually,  walk  cooly  into  it 
till  it  is  up  to  your  breast;  then  turn  round 
your  face  to  the  shore,  and  throw  an  egg  into 
the  water  between  you  and  the  shore;  it  will 
sink  to  the  bottom  and  be  easily  seen  there  if 
the  water  be  clear.  It  must  lie  in  the  water  so 
deep  that  you  cannot  reach  it  to  take  it  up  but 
by  diving  for  it.  To  encourage  yourself  in  order 
to  do  this,  reflect  that  your  progress  will  be  from 
deep  to  shallow  water,  and  that  at  any  time  you 
may,  by  bringing  your  legs  under  you,  and 
standing  on  the  bottom,  raise  your  head  far 
above  the  water;  then  plunge  under  it  with 
your  eyes  open,  which  must  be  kept  open  on 
going  under,  as  you  cannot  open  the  eyelids 
for  the  weight  of  water  above  you;  throwing 
yourself  toward  the  egg,  and  endeavoring  by 
the  action  of  your  hands  and  feet  against  the 
water  to  get  forward,  till  within  reach  of  it.  In 
this  attempt  you  will  find  that  the  water  buoys 
you  up  against  your  inclination;  that  it  is  not 
so  easy  to  sink  as  you  imagine,  and  that  you 
cannot,  but  by  active  force,  get  down  to  the 
egg.  Thus  you  feel  the  power  of  water  to  sup- 
port you,  and  learn  to  confide  in  that  power, 
while  your  endeavors  to  overcome  it  and  reach 
the  egg  teach  you  the  manner  of  acting  on  the 
water  with  your  feet  and  hands,  which  action  is 
afterwards  used  in  swimming  to  support  your 
head  higher  above  the  water,  or  to  go  forward 
through  it. 

“ I would  the  more  earnestly  press  you  to  the 
trial  of  this  method,  because  I think  I shall  sat- 
isfy you  that  your  body  is  lighter  than  water, 
and  that  you  might  float  in  it  a long  time  with 
your  mouth  free  for  breathing,  if  you  would 
put  yourself  into  a proper  posture,  and  would 
be  still,  and  forbear  struggling;  yet,  till  you 
have  obtained  this  experimental  confidence  in 
the  water,  I cannot  depend  upon  your  having 
the  necessary  presence  of  mind  to  recollect  the 
posture,  and  the  directions  I gave  you  relating 
to  it.  The  surprise  may  put  all  out  of  your 
mind. 

“ Though  the  legs , arms  and  head  of  a 
human  body,  being  solid  parts,  are  specifically 


458 


USEFUL  RECIPES  AND  TRADE  SECRETS 


somewhat  heavier  than  fresh  water,  as  the  trunk, 
particularly  the  upper  part,  from  its  hollowness, 
is  so  much  lighter  than  water,  so  the  whole  of 
the  body,  taken  altogether,  is  too  light  to  sink 
wholly  under  water,  but  some  part  will  remain 
above  until  the  lungs  become  filled  with  water, 
which  happens  when  a person,  in  the  fright,  at- 
tempts breathing  while  the  mouth  and  nostrils 
are  under  water. 

“ The  legs  and  arms  are  specifically  lighter 
than  salt  water,  and  will  be  supported  by  it,  so 
that  a human  body  cannot  sink  in  salt  water, 
though  the  lungs  were  filled  as  above,  but  from 
the  greater  specific  gravity  of  the  head.  There- 
fore, a person  throwing  himself  on  his  back  in 
salt  water,  and  extending  his  arms,  may  easily 
lie  so  as  to  keep  his  mouth  and  nostrils  free  for 
breathing;  and,  by  a slight  motion  of  his  hand, 
may  prevent  turning,  if  he  should  perceive  any 
tendency  to  it. 

“ In  fresh  water , if  a man  throw  himself 
on  his  hack  near  the  surface,  he  cannot  long 
continue  in  that  situation,  but  by  proper  action 
of  his  hands  on  the  water;  if  he  use  no  such 
action,  the  legs  and  lower  part  of  the  body  will 
gradually  sink  till  he  come  into  an  upright  posi- 
tion, in  which  he  will  continue  suspended,  the 
hollow  of  his  breast  keeping  the  head  uppermost. 

“ But  if  in  this  erect  position  the  head  be 
kept  erect  above  the  shoulders,  as  when  we  stand 
on  the  ground,  the  immersion  will,  by  the  weight 
of  that  part  of  the  head  that  is  out  of  the  water, 
reach  above  the  mouth  and  nostrils,  perhaps  a 
little  above  the  eyes,  so  that  a man  cannot  long 
remain  suspended  in  water  with  his  head  in  that 
position. 

“ The  body  continuing  suspended  as  before, 
and  upright,  if  the  head  be  leaned  quite  back, 
so  that  the  face  look  upward,  all  the  back  part 
of  the  head  being  under  water,  and  its  weight 
consequently  in  a great  measure  supported  by 
it,  the  face  will  remain  above  water  quite  free 
for  breathing,  will  rise  an  inch  higher  every 
inspiration,  and  sink  as  much  every  expiration, 
but  never  so  low  so  that  the  water  may  come 
over  the  mouth. 

“ If,  therefore , a person  unacquainted  with 
swimming  and  falling  accidentally  into  the 
water,  could  have  presence  of  mind  sufficient 
to  avoid  struggling  and  plunging,  and  to  let  the 
body  take  this  natural  position,  he  might  con- 
tinue long  safe  from  drowning,  till,  perhaps, 
help  should  come;  for,  as  to  the  clothes,  their 
additional  weight  when  immersed  is  very  incon- 
siderable, the  water  supporting  it;  though  when 
he  comes  out  of  the  water,  he  will  find  them 
very  heavy  indeed.  But  I would  not  advise  any 
one  to  depend  on  having  this  presence  of  mind 
on  such  an  occasion,  but  learn  fairly  to  swim,  as 


I wish  all  men  were  taught  to  do  in  their  youth, 

“ I know  by  experience  that  it  is  a great  com- 
fort to  a swimmer,  who  has  a considerable  dis- 
tance to  go,  to  turn  himself  sometimes  on  his 
back,  and  to  vary,  in  other  respects,  the  means 
of  procuring  a progressive  motion. 

“ When  he  is  seized  with  the  cramp  in  the  leg, 
the  method  of  driving  it  away  is  to  give  the 
parts  affected  a sudden,  vigorous  and  violent 
shock;  which  he  may  do  in  the  air  as  he  swims 
on  his  back. 

“Duriugthe  great  heats  in  summer,  there  is 
no  danger  in  bathing,  however  warm  we  may  be, 
in  rivers  which  have  been  thoroughly  warmed 
by  the  sun.  But  to  throw  one’s  self  into  cold 
spring  water,  when  the  body  has  been  heated  by 
exercise  in  the  sun,  is  an  imprudence  which  may 
prove  fatal.  I once  knew  an  instance  of  four 
young  men  who,  having  worked  at  harvest  in 
the  heat  of  the  day,  with  a view  of  refreshing 
themselves,  plunged  into  aspring  of  cold  water; 
two  died  upon  the  spot,  a third  the  next  morn- 
ing, and  the  fourth  recovered  with  great  diffi- 
culty. A copious  draught  of  cold  water,  in 
similar  circumstances,  is  frequently  attended 
with  the  same  effect.” 

TALLOW— To  Clarify. 

Dissolve  1 lb.  of  alum  in  1 quart  of  water, 
and  add  to  100  lbs.  of  tallow  in  a jacket-kettle 
(that  is  a kettle  set  in  a larger  one,  and  the 
intervening  space  filled  with  water,  to  prevent 
the  tallow  from  burning).  After  boiling 
\ hour,  skim,  and  add  1 lb.  of  salt,  dissolved  in 
1 quart  of  water.  Boil  again  and  skim,  and 
when  clarified  the  tallow  will  be  nearly  the  color 
of  water. 

To  Harden  Tallow. — Melt  together  1 lb.  of 
tallow  and  \ lb.  of  common  resin,  and  mould 
candles  the  usual  way.  This  candle  will  be  of 
superior  lighting  power,  and  as  hard  as  a wax 
candle,  in  fact  better  than  a tallow  candle  in  all 
respects,  except  color. 

TANNING,  Etc. 

Green  hides  should  first  be  thoroughly 
rubbed  with  salt,  then  put  to  soak  in  soft  water 
from  9 to  12  days.  Take  from  the  water  and 
scrape  the  flesh  side  as  clean  as  you  can  with  a 
blunt  knife.  The  following  liquor  is  used  to 
remove  hair  or  wool:  Ten  gallons  cold  soft 
water,  8 quarts  slaked  lime,  and  the  same 
quantity  of  wood  ashes.  Soak  until  the  hair 
or  wool  will  pull  off  easily.  As  it  is  often 
desirable  to  keep  the  hair  clean  for  other  uses, 
the  lime  and  wood  ashes  may  be  made  into  a 
paste  and  spread  on  the  flesh  side  of  the  skin, 
which  is  rolled  up  and  covered  with  water. 
After  lying  10  days  in  this  soak  the  hair  can  be 
readily  pulled  out  with  the  help  of  a knife.  The 
skin  should  be  then  well  scoured,  soaked  for  12 


USEFUL  RECIPES  AND  TRADE  SECRETS 


459 


hours  in  soap-suds  and  thoroughly  pounded 
before  it  is  taken  out  to  break  it.  Now,  take 
equal  parts  of  oil  of  vitriol  and  water  and  apply 
it  to  the  flesh  side  of  the  skin  by  means  of  a 
cloth  or  sponge  tied  to  a stick.  When  thor- 
oughly wet,  roll  up  the  skin  and  let  it  lie  for  20 
minutes,  then  put  it  in  a solution  of  sal-soda 
and  water,  1 lb.  of  the  soda  to  a bucket  of  water, 
letting  it  lie  there  for  2 hours,  then  wash  in 
clean  water.  Now  put  into  a tub  and  cover 
with  a strong  infusion  of  oak  bark  to  which  has 
been  added  about  2 lbs.  of  common  salt  and 
1 lb.  of  alum  for  every  12  lbs.  of  skin.  Turn 
the  skin  and  stir  the  mixture,  adding  some  fresh 
oak  bark  infusion  daily.  Calf  skins  will  require 
from  20  days  to  a month  in  this  liquid  to  become 
tanned,  and  horse  hides  some  2 months.  If  it 
is  necessary  to  hasten  the  process,  catechu  may 
be  used  instead  of  oak  bark,  making  a more 
astringent  liquid.  When  the  tanning  process 
is  about  complete,  take  out  the  skins,  and  when 
nearly  dry  work  over  a beam  to  soften  them, 
and  rub  with  a piece  of  pumice  stone. 

Stretching  and  Curing  Small  Skins. — The 
market  value  of  a skin  is  greatly  affected  by 
the  care  taken  in  removing  it  from  the  animal, 
and  in  drying  it.  The  common  way  is  to  tack 
the  skin  to  the  barn-door  and  let  it  remain 
stretched  until  quite  dry.  The  trapper  in  the 
woods,  having  no  such  convenience  as  the  barn- 
door at  hand,  is  obliged  to  resort  to  other 
methods.  One  plan  is  to  dry  the  skin  on  a 
hoop.  A skin  to  be  dried  in  this  manner  must 
not  be  ripped  down  the  belly,  but  it  is  cut  from 
the  lower  jaw  of  the  animal  to  just  below  its 
forelegs;  the  lips,  eyes  and  ears  being  cut 
around,  the  skin  is  stripped  off,  leaving  the  fur 
side  inward.  The  hoop  consists  of  a branch  of 
hickory  or  other  elastic  wood,  an  inch  through 
at  the  butt.  This  is  bent  and  pushed  into  the 
skin,  which  is  drawn  tight  and  fastened  in  place 
by  notches  in  the  bow,  drawing  the  skin  of  the 
lip  into  these  notches.  A much  neater  way, 
and  one  generally  preferred,  is  to  use  stretchers 
of  thin  wood.  As  these  have  to  be  carried  by 
the  trapper,  they  are  made  of  light  wood  and 
very  thin.  They  are  three-sixteenths  of  an  inch 
thick,  20  inches  long,  6 inches  wide  at  the 
larger  end,  and  slightly  tapering.  They  are 
rounded  to  a blunt  point  at  the  lower  end,  and 
the  edges  chamfered.  The  skin  is  drawn  over 
the  board  and  secured  with  tacks.  Skins 
stretched  by  these  methods  should  not  be  dried 
in  the  sun,  nor  by  a fire,  but  in  a cool  place 
where  they  will  be  sheltered  from  the  rain.  No 
salt  or  other  preservative  is  used  upon  skins  in- 
tended for  the  market. 

To  Cure  Rabbit-Skins. — First  lay  the  skin 
on  a smooth  board,  placing  the  fur  side  under, 


and  fasten  the  skin  to  the  board  with  tinned 
tacks.  Wash  it  over  with  a solution  of  salt; 
then  dissolve  1^  oz.  alum  in  ^ pint  warm  water, 
and  with  a sponge  dipped  in  this  solution, 
moisten  the  surface  all  over;  repeat  this  every 
now  and  then  for  3 days;  when  the  skin  is  quite 
dry,  take-  out  the  tacks,  and,  rolling  it  loosely 
the  wrong  way,  the  hair  inside,  draw  it  quickly 
backward  and  forward  through  a large  smooth 
ring  until  it  is  quite  soft ; then  roll  it  in  the 
contrary  way  of  the  skin,  and  repeat  the  opera- 
tion. Skins  prepared  thus  are  useful  for  many 
domestic  purposes. 

To  Cure  Sheep-Skins  with  the  Wool  on. — 
Take  a spoonful  of  alum  and  two  of  saltpeter; 
pulverize  and  mix  well  together,  then  sprinkle 
the  powder  on  the  flesh  side  of  the  skin,  and 
lay  the  two  flesh  sides  together,  leaving  the  wool 
outside.  Then  fold  up  the  skin  as  tight  as  you 
can,  and  hang  it  in  a dry  place.  In  2 or  3 days, 
or  as  soon  as  it  is  dry,  take  it  down  and  scrape 
it  with  a blunt  knife,  till  clean  and  supple. 
This  completes  the  process,  and  makes  you  a 
most  excellent  saddle  cover.  If,  when  you  kill 
your  mutton,  you  treat  the  skins  this  way,  you 
can  get  more  for  them  from  the  saddler  than 
you  can  get  for  the  wool  and  skin  separately 
disposed  otherwise. 

Other  skins  which  you  desire  to  cure  with 
the  fur  or  hair  on,  may  be  treated  in  the  same 
way. 

To  Prepare  Sheepskins  for  Mats. — See  p.448. 

To  Tan  Small  Skins. — When  taken  from  the 
animal,  let  the  skins  be  nailed  in  the  shape  of 
an  oblong  square  on  a board  to  dry,  fur  side 
down.  Before  taking  them  from  the  board, 
clean  off  all  the  fat  or  oily  matter  with  a dull 
knife.  Be  careful  not  to  cut  the  skins.  When 
you  wish  to  tan  them,  soak  thoroughly  in  cold 
water  until  soft;  then  squeeze  out  the  water, 
and  take  of  soft  water,  3 quarts,  salt,  J pint, 
and  best  oil  of  vitriol,  1 oz.  Stir  well  with  a 
stick,  and  put  in  the  skins  quickly  and  leave 
them  in  30  minutes;  then  take  them  in  your 
hand  and  squeeze  (not  wring)  them  out,  and 
hang  in  the  shade,  fur  side  down,  to  dry.  If 
you  get  the  quantity  of  liquor  proportioned  to 
the  skin,  they  will  need  no  rubbing  to  make 
them  soft;  and,  tanned  in  this  way,  the  moths 
will  never  disturb  them. 

To  Tan  Skins  with  the  Hair  on. — Stretch 
the  skin  tightly  and  smoothly  upon  a board, 
hair  side  down,  and  tack  it  by  the  edges  to  its 
place.  Scrape  off  the  loose  flesh  and  fat  with  a 
blunt  knife,  and  work  in  chalk  freely  with 
plenty  of  hard  rubbing.  When  the  chalk  be- 
gins to  powder  and  fall  off,  remove  the  skin 
from  the  board,  rub  in  plenty  of  powdered 
alum,  wrap  up  closely,  and  keep  it  in  a dry 


460 


USEFUL  RECIPES  AND  TRADE  SECRETS 


place  for  a few  days.  By  this  means  it  will  be 
made  pliable,  and  will  retain  the  hair. 

TAR,  PITCH  AND  TURPENTINE. 

Turpentine  is  an  oily,  resinous  substance 
flowing  from  the  pine  and  other  cone-bearing 
trees.  An  excavation  which  has  a capacity  of 
about  2 pints  is  made  in  the  trunk  of  the  tree, 
and  in  this  the  exuded  juice  accumulates.  It 
becomes  stiff  very  soon  on  exposure  to  the  air, 
and  is  taken  from  the  tree,  washed  with  warm 
water,  then  heated  and  purified  by  straining 
through  straw  filters.  When  this  crude  product 
is  distilled  with  water  the  oil  of  turpentine  is 
removed,  and  the  residue  left  is  the  resin  of 
commerce.  The  different  cone-bearing  trees 
furnish  different  grades  and  kinds  of  turpentine. 
Tar  is  obtained  from  pine- wood  by  the  process 
of  charring.  The  wood  is  placed  in  kilns  or 
pits,  or  may  be  laid  in  mounds  and  covered 
closely  with  ashes.  Fire  is  then  applied  and 
the  wood  slowly  carbonized.  The  tar  as  formed 
trickles  down  into  a gutter  beneath  the  wood, 
and  is  conveyed  thence  by  pipes  into  proper 
tanks.  Pitch  is  the  residuum  obtained  by  boil- 
ing tar  in  an  open  iron  pot,  or  in  a still,  until 
the  volatile  and  liquid  portion  is  driven  off.  It 
is  soft  and  sticky  when  warm,  but  it  becomes 
solid  and  brittle  when  cold.  For  use  it  is  mixed 
with  a small  portion  of  oil  to  render  it  less 
brittle. 

TARTAR— To  Remove. 

This  preparation  is  used  by  dentists : Pure 

muriatic  acid,  1 oz. ; water,  1 oz. ; honey,  2 oz. ; 
mix  thoroughly.  Take  a toothbrush,  and  wet 
it  freely  with  this  preparation,  and  briskly  rub 
the  black  teeth,  and  in  a moment’s  time  they 
will  be  perfectly  white;  then  immediately  wash 
out  the  mouth  well  with  water,  that  the  acid 
may  not  act  on  the  enamel  of  the  teeth.  This 
should  be  done  only  occasionally. 

TATTOO-MARKS— To  Remove. 

Cover  the  mark  with  a plaster  that  will 
blister;  after  keeping  the  place  open  about  a 
week  with  an  ointment,  dress  it  to  get  well. 
The  tattoo-marks  will  disappear  as  the  new  skin 
grows. 

TEA-KETTLE— To  Clean. 

Put  into  the  tea-kettle  a flat  oyster-shell,  and 
keep  it  constantly  there.  This  will  attract  the 
stony  particles  in  the  water  to  itself,  and  prevent 
their  forming  upon  the  tea-kettle. 

To  Remove  the  Lime  from  Tea-kettles. — 
Put  in  your  kettle  \ lb.  of  Spanish  whiting, 
fill  with  water,  and  boil  until  the  lime  is 
removed. 

THERMOMETER-To  Test. 

The  common  thermometer  is  usually  inac- 
curate. To  test  the  thermometer,  bring  water 


into  the  condition  of  active  boiling,  warm  the 
thermometer  gradually  in  the  steam  and  then 
plunge  it  into  the  water.  If  it  indicates  a fixed 
temperature  of  212  degrees,  the  instrument  is  a 
good  one. 

TIMBER. 

Seasoning  and  Preserving. — For  the  pur- 
pose of  seasoning,  timber  should  be  piled  under 
shelter,  where  it  may  be  kept  dry,  but  not 
exposed  to  a strong  current  of  air.  At  the  same 
time  there  should  be  a free  circulation  of  air 
about  the  timber,  with  which  view  slats  or 
blocks  of  wood  should  be  placed  between  the 
pieces  that  lie  over  each  other,  near  enough  to 
prevent  the  timber  from  bending. 

In  the  sheds,  the  pieces  of  timber  should  be 
piled  in  this  way,  or  in  square  piles,  and  classed 
according  to  age  and  kind.  Each  pile  should 
be  distinctly  marked  with  the  number  and  kind 
of  pieces,  and  the  age,  or  the  date  of  receiving 
them. 

The  piles  should  be  taken  down  and  made 
over  again  at  intervals,  varying  with  the  length 
of  time  which  the  timber  has  been  cut. 

The  seasoning  of  timber  requires  from  2 to  4 
years,  according  to  its  size. 

Gradual  drying  and  seasoning  in  this  manner 
is  considered  the  most  favorable  to  the  dura- 
bility and  strength  of  timber,  but  various 
methods  have  been  prepared  for  hastening  the 
process.  For  this  purpose,  steaming  and  boil- 
ing timber  has  been  applied  with  success;  kiln- 
drying  is  serviceable  only  for  boards  and  pieces 
of  small  dimensions,  and  is  apt  to  cause  cracks, 
and  to  impair  the  strength  of  wood,  unless  per- 
formed very  slowly. 

Timber  of  large  dimension  is  improved  by 
immersion  in  water  for  some  weeks,  according 
to  its  size,  after  which  it  is  less  subject  to  warp 
and  crack  in  steaming. 

Oak  timber  loses  about  one-fifth  of  its  weight 
in  seasoning,  and  about  one-third  of  its  weight 
in  becoming  dry. 

Testing  Soundness  of  Timber. — A sure  test 
is  to  bore  into  the  tree  as  low  down  as  possible 
with  a long-handled  inch-and-a-half  or  two-inch 
auger.  The  chips  will  show  whether  the  tree  is 
sound  or  not  at  the  heart.  When  purchasing 
standing  timber  at  a high  price,  this  test  is 
important. 

TIRES— To  Make  Tight. 

A correspondent  writes  to  the  Southern 
Planter:  “ Before  putting  on  the  tires  I fill  the 
felloes  with  linseed-oil.  The  tires  will  wear  out, 
but  will  never  be  loose.  The  method  of  filling 
the  felloes  is  as  follows:  I use  a long  cast-iron 
oil-heater;  the  oil  is  brought  to  a boiling  heat; 
the  wheel  is  placed  on  a stick  so  as  to  hang  in 


USEFUL  RECIPES  AND  TRADE  SECRETS 


461 


the  oil,  each  felloe  an  hour  for  a common -sized 
felloe.  The  timber  should  be  dry,  as  green 
timber  will  not  take  oil.  Be  careful  not  to  burn 
the  timber  by  making  the  oil  hotter  than  a 
boiling  point.  Timber  filled  with  oil  is  not 
susceptible  to  water,  and  is  much  more 
durable.” 

TOOLS-To  Grind. 

Plane  irons  should  be  ground  to  a bevel  of 
about  35  degrees;  chisels  and  gouges  to  30. 
Turning  chisels  may  sometimes  run  to  an  angle 
of  45.  Moulding  tools,  such  as  are  used  for 
ivory  and  for  very  hard  wood,  are  made  at  from 
50  to  60  degrees.  Tools  for  working  iron  and 
steel  are  beveled  at  an  inclination  to  the  edge 
of  from  60  to  70  degrees,  and  for  cutting  gun 
and  similar  metal  range  from  80  to  90. 

Mechanics  claim  and  believe  that  by  holding 
on  the  grindstone  all  edge  tools,  so  that  the 
action  of  the  stone  is  at  right  angles  with  the 
plane  of  the  edge,  or,  in  plainer  words,  by  hold- 
ing the  edge  of  the  tools  square  across  the 
stone,  the  direction  of  the  fibers  will  be  changed 
so  as  to  present  the  ends  instead  of  the  side  as  a 
cutting  edge.  By  grinding  in  this  manner  a 
finer  and  smoother  edge  is  set,  the  tool  is  ground 
in  less  time,  holds  an  edge  a great  deal  longer, 
it  is  said,  and  is  less  liable  to  “ nick  out  ” and 
break. 

Marking  Metal,  Tools , etc. — Mix  well  J oz. 
of  nitric  acid  and  1 oz.  of  muriatic  acid.  Coat 
the  place  you  wish  to  mark  with  melted  bees- 
wax ; when  cold,  write  plainly  in  the  wax,  clear 
to  the  metal,  with  any  sharp-pointed  instru- 
ment; then  apply  the  acid  with  a feather,  care- 
fully filling  each  letter.  Let  it  remain  from  1 
to  10  minutes  according  to  appearance  desired, 
then  throw  on  water,  which  stops  the  process  of 
cutting,  and  remove  the  wax. 

To  Prevent  Handles  Splitting. — To  prevent 
handles  (to  be  pounded  upon)  from  splitting, 
where  beauty  is  not  sought,  follow  the  shoe- 
maker’s plan,  and  put  on  the  end,  after  sawing 
it  off  square,  two  round  disks  of  sole  leather. 
The  two  thicknesses  of  leather  will  prevent 
splitting,  and  if  in  the  course  of  time  they 
expand  and  overlap  the  wood  of  the  handle,  they 
are  simply  trimmed  off  all  around.  The  leathers 
may  be  fastened  with  shoe-nails. 

TOOTHACHE— Cure. 

Compound  tincture  of  benzoin  is  said  to  be 
one  of  the  most  certain  and  speedy  cures  for 
toothache;  pour  a few  drops  on  cotton,  and 
press  at  once  into  the  diseased  cavity,  when  the 
pain  will  almost  instantly  cease. 

Toothache  Tincture. — Mix  tannin,  1 scruple; 
mastic,  3 grains;  ether,  2 drams.  Apply  on 
cotton  wool  to  the  tooth,  previously  dried. 


TOOTH  POWDER. 

1.  Procure,  at  a druggist’s,  \ oz.  of  powdered 
orris  root,  ^ oz.  of  prepared  chalk,  finely  pul- 
verized, and  2 or  3 small  lumps  of  Dutch  pink. 
Let  them  all  be  mixed  in  a mortar  and  pounded 
together.  The  Dutch  pink  is  to  impart  a pale 
reddish  color.  Keep  it  in  a close  box. 

2.  Mix  together,  in  a mortar,  J oz.  of  red 
Peruvian  bark,  finely  powdered,  \ oz.  of 
powdered  myrrh,  and  \ oz.  of  prepared  chalk. 

TREES -Wash  for. 

One  ounce  of  copperas  and  8 gallons  of  water. 
This  is  an  effectual  preventive  against  blight. 

TRICOPHE  ROU S — For  the  Hair. 

Castor  oil,  alcohol,  1 pint;  tincture  of  can- 
tharides,  1 oz. ; oil  of  bergamot,  ^ oz. ; alkanet 
coloring,  to  color  as  wished.  Mix  and  let  it 
stand  48  hours,  with  occasional  shaking,  and 
then  filter. 

TURPENTINE— Virtues  of. 

After  a housekeeper  fully  realizes  the  worth 
of  turpentine  in  the  household,  she  is  never 
willing  to  be  without  a supply  of  it.  It  gives 
quick  relief  to  burns,  it  is  an  excellent  applica- 
tion for  corns,  it  is  good  for  rheumatism  and 
sore  throats,  and  it  is  the  quickest  remedy  for 
convulsions  or  fits.  Then  it  is  a sure  preventive 
against  moths  by  just  dropping  a trifle  in  the 
bottom  of  drawers,  chests  and  cupboards;  it  will 
render  the  garments  secure  from  injury  during 
the  summer.  It  will  keep  ants  and  bugs  from 
closets  and  store-rooms  by  putting  a few  drops 
in  the  corners  and  upon  the  shelves;  it  is  sure 
destruction  to  bedbugs,  and  will  effectually 
drive  them  away  from  their  haunts  if  thoroughly 
applied  to  all  the  joints  of  the  bedstead  in  the 
spring-cleaning  time,  and  injures  neither  furni- 
ture nor  clothing.  A spoonful  of  it  added  to  a 
pail  of  warm  water  is  excellent  for  cleaning 
paint.  A little  in  suds  washing-days  lightens 
laundry  labor.  See,  also,  Tar,  Pitch  and  Tur- 
pentine. 

UMBRELLAS. 

A silk  umbrella  is  much  injured  by  being 
left  open  to  dry.  After  coming  in  out  of  the 
rain  let  the  umbrella  down  and  stand  it  on  the 
handle,  that  it  may  dry  ui  iformly,  the  water 
dripping  from  the  edges  of  the  frame.  If  left 
open  the  silk  becomes  stretched  and  stiff,  and  is 
much  more  apt  to  split  than  if  the  folds  are 
allowed  to  lie  loose. 

VARNISH. 

Any  liquid  matter  which,  when  applied  to 
the  surface  of  a solid  body,  becomes  dry,  and 
forms  a hard,  glossy  coating,  impervious  to  air 
and  moisture. 

Varnishes  are  commonly  divided  into  two 


462 


USEFUL  RECIPES  AND  TRADE  SECRETS 


classes — fat  or  oil  varnishes  and  spirit  varnishes. 
The  fixed  or  volatile  oils,  or  mixtures  of  them, 
are  used  as  vehicles  or  solvents  in  the  former, 
and  concentrated  alcohol  in  the  latter.  The  sp. 
gr.  of  alcohol  for  the  purpose  of  making  var- 
nishes should  not  be  more  than  .8156  ( =67  o.  p. ), 
and  it  should  be  preferably  chosen  of  even  greater 
strength.  A little  camphor  is  often  dissolved  in 
it,  to  increase  its  solvent  power.  The  oil  of  tur- 
pentine, which  is  the  essential  oil  chiefly  em- 
ployed for  varnishes,  should  be  pure  and  color- 
less. Pale  drying  linseed  oil  is  the  fixed  oil 
generally  used.  Among  the  substances  which 
are  dissolved  in  the  above  menstrua  are  amber, 
anime,  copal,  elemi,  lac,  mastic  and  sandarach, 
to  impart  body  and  luster;  benzoin,  on  account 
of  its  agreeable  odor;  annotta,  gamboge,  saf- 
fron, socotrine  aloes  and  tumeric,  to  give  a yel- 
low color;  dragon’s  blood  and  red  sandal  wood, 
to  give  a red  tinge;  asphaltum,  to  give  a black 
color  and  body;  and  caoutchouc  to  impart 
toughness  and  elasticity. 

In  the  proparation  of  spirit  varnishes  care 
should  be  taken  to  prevent  the  evaporation  of 
the  alcohol  as  much  as  possible,  and  also  to  pre- 
serve the  portion  that  evaporates.  On  the  large 
scale  a common  still  may  be  advantageously 
employed,  the  head  being  furnished  with  a 
stuffing-box,  to  permit  of  the  passage  of  a ver- 
tical rod,  connected  with  a stirrer  at  one  end  and 
a working  handle  at  the  other.  The  gum  and 
spirit  being  introduced,  the  head  of  the  still 
closely  fitted  on  and  luted,  and  the  connection 
made  with  a proper  refrigerator,  heat  (prefer- 
ably that  of  steam  or  a water  bath)  should  be 
applied,  and  the  spirit  brought  to  a gentle  boil, 
after  which  it  should  be  partially  withdrawn 
and  agitation  continued  until  the  gum  is  dis- 
solved. The  spirit  which  has  distilled  over 
should  be  then  added  to  the  varnish,  and 
after  thorough  admixture  the  whole  should  be 
run  off,  as  rapidly  as  possible,  through  a silk- 
gauze  sieve,  into  stone  jars,  which  should  be 
immediately  corked  down,  and  set  aside  to  clarify. 
On  the  small  scale,  spirit  varnishes  are  best  made 
by  maceration  in  closed  bottles  or  tin  cans, 
either  in  the  cold  or  by  the  heat  of  a water 
bath.  In  order  to  prevent  the  agglutination  of 
the  resin,  it  is  often  advantageously  mixed  with 
clean  siliceous  sand  or  pounded  glass,  by  which 
the  surface  is  much  increased,  and  the  solvent 
power  of  the  menstruum  greatly  promoted. 

To  insure  the  excellence  of  all  varnishes,  one 
of  the  most  important  points  is  the  use  of  good 
drying  oil.  Linseed  oil  for  this  purpose  should 
be  very  pale,  perfectly  limpid  or  transparent, 
scarcely  odorous,  and  mellow  and  sweet  to  the 
taste.  One  hundred  gallons  of  such  an  oil  is 
put  into  an  iron  or  copper  boiler  capable  of 
holding  fully  150  gallons,  gradually  heated  to 


a gentle  simmer,  and  kept  near  that  point  for 
about  2 hours  to  expel  moisture;  the  scum  is 
then  carefully  removed,  and  14  lbs.  finely  pul- 
verized scale  litharge,  12  lbs.  red  lead  and  8 
lbs.  powdered  umber  (all  carefully  dried  and 
free  from  moisture)  are  gradually  sprinkled  in; 
the  whole  is  then  kept  well  stirred  to  prevent 
the  driers  sinking  to  the  bottom,  and  the  boil- 
ing is  continued  at  a gentle  heat  for  about  3 
hours  longer;  the  fire  is  next  withdrawn,  and, 
after  30  to  40  hours’  repose,  the  scum  is  care- 
fully removed,  and  the  clear  supernatant  oil  de- 
canted from  the  “bottoms.”  The  product 
forms  the  best  boiled  or  drying  oil  of  the  var- 
nish-maker. 

In  the  preparation  of  oil  varnishes,  the  gum 
is  melted  as  rapidly  as  possible,  without  discol- 
oring or  burning  it ; and  when  completely  fused, 
the  oil,  also  heated  to  nearly  the  boiling  point, 
is  poured  in,  after  which  the  mixture  is  boiled 
until  it  appears  perfectly  homogeneous  and 
clear,  like  oil,  when  the  heat  is  raised,  the  driers 
(if  any  are  to  be  used)  gradually  and  cautiously 
sprinkled  in,  and  the  boiling  continued,  with 
constant  stirring,  for  3 or  4 hours,  or  until  a 
little,  when  cooled  on  a palette  knife,  feels  strong 
and  stringy  between  the  fingers.  The  mixture 
is  next  allowed  to  cool  considerably,  but  while 
still  quite  fluid,  the  turpentine,  previously  made 
moderately  hot,  is  cautiously  added  and  the 
whole  thoroughly  incorporated.  The  varnish  is 
then  run  through  a filter  or  sieve  into  stone 
jars,  cans  or  other  vessels,  and  set  aside  to 
clarify  itself  by  subsidence.  When  no  driers 
are  used,  the  mixture  of  oil  and  gum  is  boiled 
until  it  runs  perfectly  clear,  when  it  is  removed 
from  the  fire,  and,  after  it  has  cooled  a little, 
the  turpentine  is  added  as  before. 

It  is  generally  conceived  that  the  more  per- 
fectly the  gum  is  fused,  or  run,  as  it  is  called, 
the  larger  and  stronger  will  be  the  product; 
and  the  longer  the  boiling  of  the  gum  and  oil 
is  continued,  within  moderation,  the  freer  the 
resulting  varnish  will  work  and  cover.  An 
excess  of  heat  renders  the  varnish  stringy  and 
injures  its  flowing  qualities.  For  pale  varnishes 
as  little  heat  as  possible  should  be  employed 
throughout  the  whole  process.  Good  body 
varnishes  should  contain  1 \ lb. ; carriage, 
wainscot  and  mahogany  varnish,  fully  1 lb.; 
and  gold  size  and  black  japan,  fully  A.  lb.  gum 
per  gallon,  besides  the  asphaltum  in  the  latter. 
Spirit  varnishes  should  contain  about  2|  lbs.  of 
gum  per  gallon.  The  use  of  too  much  driers  is 
found  to  injure  the  brilliancy  and  transparency 
of  the  varnish.  Copperas  does  not  combine  with 
varnish,  but  only  hardens  it.  Sugar  of  lead, 
however,  dissolves  in  it  to  a greater  or  less  ex- 
tent. Boiling  oil  of  turpentine  combines  very 
readily  with  melted  copal,  and  it  is  an  improve- 


USEFUL  RECIPES  AND  TRADE  SECRETS 


463 


ment  on  the  common  process,  to  use  it  either 
before  or  in  conjunction  with  the  oil,  in  the 
preparation  of  copal  varnish  that  it  is  desired 
should  be  very  white.  Gums  of  difficult  solu- 
bility are  rendered  more  soluble  by  being  ex- 
posed, in  the  state  of  powder,  for  some  time  to 
the  air. 

Varnishes,  like  wines,  improve  by  age,  and 
should  always  be  kept  as  long  as  possible  before 
use. 

From  the  inflammable  nature  of  the  materials 
of  which  varnishes  are  composed,  their  manu- 
facture should  only  be  carried  on  in  some  de- 
tached building  of  little  value  and  built  of  un- 
inflammable materials.  When  a pot  of  varnish, 
gum  or  turpentine  catches  fire,  it  is  most 
readily  extinguished  by  closely  covering  it  with 
a piece  of  stout  woolen  carpeting,  which  should 
be  always  kept  at  hand,  ready  for  the  purpose. 

Amber  Varnish. — 1.  Take  of  amber  (clear 
and  pale),  6 lbs.;  fuse  it;  add  of  hot  clarified 
linseed  oil,  2 gallons;  boil  until  it  “strings 
well,”  then  let  it  cool  a little,  and  add  of  oil  of 
turpentine,  4 gallons,  or  q.  s.  Nearly  as  pale 
as  copal  varnish;  it  soon  becomes  very  hard, 
and  is  the  most  durable  of  the  oil  varnishes; 
but  it  requires  some  time  before  it  is  fit  for 
polishing,  unless  the  articles  are  “stoved.” 
When  required  to  dry  and  harden  quicker,  dry- 
ing oil  may  be  substituted  for  the  linseed  oil, 
or  “ driers”  may  be  added  during  the  boiling. 

2.  Amber,  4 oz. ; pale  boiled  oil,  1 quart;  pro- 
ceed as  last.  Very  hard. 

Amber  varnish  is  suited  for  all  purposes 
where  a very  hard  and  durable  oil  varnish  is 
required.  The  paler  kind  is  superior  to  copal 
varnish,  and  is  often  mixed  with  the  latter  to 
increase  its  hardness  and  durability.  The  only 
objection  to  it  is  the  difficulty  of  preparing  it 
of  a very  pale  color.  It  may,  however,  be  easily 
bleached  with  some  fresh-slaked  lime. 

Bessemer’s  Varnish. — This  consists  of  a pale 
oil  copal  varnish,  diluted  with  about  6 times  its 
volume  of  oil  of  turpentine,  the  mixture  being 
subsequently  agitated  with  about  l-30th  part 
of  dry-slaked  lime,  and  decanted  after  a few 
days’  repose.  Five  parts  of  the  product  mixed 
with  4 parts  bronze  powder  forms  “ Bessemer’s 
gold  paint.” 

Black  Varnish. — 1.  (Black  amber  varnish.) 
From  amber,  1 lb.;  fuse;  add  of  hot  drying  oil, 
l pint;  powdered  black  resin,  3 oz.;  asphaltum 
(Naples),  4 oz.;  when  properly  incorporated 
and  considerably  cooled,  add  of  oil  of  turpen- 
tine, 1 pint.  This  is  the  beautiful  black  varnish 
of  the  coachmakers. 

2.  (Ironwork  black.)  From  asphaltum,  48 
lbs.;  fuse;  add  of  boiled  oil,  10  gallons;  red 
lead  and  litharge,  of  each  7 lbs.;  dried  and 


powdered  white  copperas,  3 lbs.;  boil  for  2 
hours,  then  add  of  dark  gum  amber  (fused),  8 
lbs.;  hot  linseed  oil,  2 gallons;  boil  for  2 hours 
longer,  or  until  a little  of  the  mass,  when  cooled, 
may  be  rolled  into  pills;  then  withdraw  the 
heat,  and  afterwards  thin  it  down  with  oil  of 
turpentine,  30  gallons.  Used  for  the  ironwork 
of  carriages  and  other  nice  purposes. 

3.  (Black  japan.  Bituminous  varnish.)  From 
Naples  asphaltum,  50  lbs. ; dark  gum  aninffi,  8 
lbs.;  fuse;  add  of  linseed  oil,  12  gallons;  boil  as 
before,  then  add  of  dark  gum  amber,  10  lbs., 
previously  fused  and  boiled  with  linseed  oil,  2 
gallons;  next  add  of  driers,  q.  s.,  and  further 
proceed  as  ordered  in  No.  2.  Excellent  for 
either  wood  or  metals. 

b.  From  burnt  umber,  8 oz. ; true  asphaltum, 
4 oz.;  boiled  linseed  oil,  1 gallon;  grind  the 
umber  with  a little  of  the  oil ; add  it  to  the 
asphaltum,  previously  dissolved  in  a small 
quantity  of  the  oil  by  heat;  mix,  add  the  re- 
mainder of  the  oil,  boil,  cool,  and  thin  with  a 
sufficient  quantity  of  oil  of  turpentine.  Flexi- 
ble. 

4.  (Brunswick  black.)  To  asphalt,  2 lbs., 
fused  in  an  iron  pot,  add  of  hot  boiled  oil,  1 
pint;  mix  well,  remove  the  pot  from  the  fire, 
and,  when  cooled  a little,  add  of  oil  of  turpen- 
tine, 2 quarts.  Used  to  blacken  and  polish 
grates  and  ironwork.  Some  makers  add  driers. 

Body  Varnish.  — 1.  From  the  finest  African 
copal,  8 lbs.;  drying  oil,  2 gallons;  oil  of  tur- 
pentine, 3 J gallons ; proceed  as  for  amber  var- 
nish. Very  hard  and  durable. 

Bookbinder's  Varnish. — Take  of  pale  gum 
sandarach,  3 oz. ; rectified  spirit,  1 pint;  dis- 
solve by  cold  digestion  and  frequent  agitation. 
Used  by  binders  to  varnish  morocco  leather 
book-covers.  A similar  varnish  is  also  pre- 
pared from  very  pale  shellac  and  wood 
naphtha. 

Carriage  Varnish. — 1.  (Spirit.)  Take  of 
gum  sandarach,  1 \ lb. ; very  pale  shellac,  J lb. ; 
very  pale  transparent  resin,  A.  lb.;  rectified 
spirit  of  .8221  (64  o.  p.),  3 quarts;  dissolve, 
and  add  of  pure  Canadian  balsam,  1J  lb.  Used 
for  the  internal  parts  of  carriages,  etc.  Dries 
in  10  minutes  or  less. 

2.  (Oil.  Best  pale.)  Take  of  pale  African 
copal,  8 lbs.;  fuse;  add  of  clarified  linseed  oil, 
2J  gallons;  boil  until  very  stringy,  then  add  of 
dried  copperas  and  litharge,  of  each  \ lb.; 
again  boil,  thin  with  oil  of  turpentine,  5^  gal- 
lons ; mix,  while  both  are  hot,  with  the  follow- 
in  g varnish,  and  immediately  strain  the  mixture 
into  a covered  vessel:  Gum  anime,  8 lbs.; 

clarified  linseed  oil,  2J-  gallons;  dried  sugar  of 
lead  and  litharge,  of  each  \ lb. ; boil  as  before, 


464 


USEFUL  RECIPES  AND  TRADE  SECRETS 


thin  with  oil  of  turpentine,  5^  gallons.  Dries 
in  4 hours  in  summer  and  6 in  winter.  Used 
for  the  wheels,  springs  and  carriage  part  of 
coaches  and  other  vehicles,  and  by  house- 
painters,  decorators,  etc.,  who  want  a strong, 
quick-drying  and  durable  varnish. 

Chinese  Varnish. — From  mastic  and  sanda- 
rach,  of  each  2 oz. ; rectified  spirit  (64  o.  p.), 
1 pint;  dissolve.  Dries  in  6 minutes.  Very 
tough  and  brilliant. 

Copal  Varnish. — 1.  (Oil.)  From  pale,  hard 
copal,  2 lbs. ; fuse;  add  of  hot  drying  oil,  1 pint; 
boil  as  before  directed,  and  thin  with  oil  of  tur- 
pentine, 3 pints,  or  q.  s.  Dries  hard  in  12  to  24 
hours. 

2.  (Spirit.)  From  coarsely  powdered  copal 
and  glass,  of  each  4 oz.;  alcohol  of  90g-  (64  o. 
p. ),  1 pint;  camphor,  \ oz.;  heat  the  mixture, 
with  frequent  stirring,  in  a water  bath,  so  that 
the  bubbles  may  be  counted  as  they  rise  until 
solution  is  complete,  and,  when  cold,  decant  the 
clear  portion. 

2.  (Turpentine.)  To  oil  of  turpentine,  1 
pint,  heated  in  a water  bath,  add,  in  small  por- 
tions at  a time,  of  powdered  copal  (prepared  as 
above,  3 to  4 oz. ; dissolve,  etc.,  as  before.  Dries 
slowly,  but  is  very  pale  and  durable. 

4.  (Japanner’s  copal  varnish.)  From  pale 
African  copal,  7 lbs.;  pale  drying  oil,  \ gal.;  oil 
of  turpentine,  3 gals.;  proceed  as  in  No.  1. 
Dries  in  20  to  60  minutes,  and  may  be  pol- 
ished as  soon  as  hard,  particularly  if  stoved. 

All  copal  varnishes,  when  properly  made,  are 
very  hard  and  durable,  though  less  so  than  that 
of  amber;  but  they  have  the  advantage  over  the 
latter  of  being  paler. 

Crystal  Varnish. — From  genuine  pale  Can- 
ada balsam  and  rectified  turpentine,  equal  parts ; 
Used  for  maps,  prints,  drawings  and  other  arti- 
cles of  paper,  and  also  to  prepare  tracing  paper, 
and  to  transfer  engravings. 

Flexible  Varnish. — From  India  rubber  (cut 
small),  l\  oz. ; chloroform,  ether  (washed),  or 
bisulphuret  of  carbon,  1 pint;  digest  in  the  cold 
until  solution  is  complete.  Dries  as  soon  as  it 
is  laid  on.  Gutta  percha  may  be  substituted 
for  india  rubber. 

Furniture  Varnish.  — A solution  of  pure 
white  wax,  1 part,  in  rectified  oil  of  turpentine, 
4 parts,  frequently  passes  under  this  name. 

Gilder's  Varnish. — Pale  gum-lac  in  grains, 
gamboge,  dragon’s  blood  and  annotta,  of  each 
12^  oz. ; saffron,  3^  oz. ; dissolve  each  resin  sep- 
arately in  5 pints  of  alcohol  of  90 g,  and  make 
two  separate  tinctures  of  the  dragon’s  blood 
and  annotta,  with  a like  quantity  of  spirit;  then 
mix  the  solutions  in  the  proper  proportions  to 


produce  the  required  shade.  Used  for  gilded 
articles,  etc. 

Gun-barrel  Varnish. — From  shellac,  1 J oz. ; 
dragon’s  blood,  3 dr. ; rectified  spirit,  1 quart. 
Applied  after  the  barrels  are  “ browned.” 

Italian  Varnish. — Boil  Scio  turpentine  until 
brittle,  powder  it,  and  dissolve  this  in  oil  of  tur- 
pentine. Used  for  prints,  etc. 

Japan  Varnish. — Pale  amber  or  copal  var- 
nish. Used  for  japanning  tin,  papier  mach6, 
etc. 

Lae  Varnish. — 1.  Pale  seed-lac  (or  shellac), 
8 oz. ; rectified  spirit,  1 quart ; dissolve. 

2.  Substitute  lac  bleached  with  chlorine  for 
seed-lac.  Both  are  very  tough,  hard  and  dur- 
able, but  quite  inflexible.  Wood  naphtha  may 
be  substituted  for  spirit.  Used  for  pictures, 
metal,  wood  or  leather,  and  particularly  for 
toys. 

Lac  Varnish  (Aqueous). — From  pale  shellac, 
5 oz. ; borax,  1 oz.;  water,  1 pint;  digest  at 
nearly  the  boiling  point  until  dissolved;  then 
strain.  Equal  to  the  more  costly  spirit  varnish 
for  many  purposes ; it  is  an  excellent  vehicle  for 
water  colors,  inks,  etc. ; when  dry  it  is  waterproof. 

Lae  Varnish  (Colored). — 1.  Take  of  tumeric 
(ground),  1 lb.;  rectified  spirit,  2 gal.;  macer- 
ate for  a week,  strain,  with  expression,  and  add 
to  the  tincture,  gamboge,  1 \ oz. ; pale  shellac, 

lb. ; gum  sandrrach,  3^  lbs. ; when  dissolved, 
strain,  and  further  add  of  good  turpentine  var- 
nish, 1 quart.  Gold-colored. 

2.  Seed-lac,  3 oz.;  tumeric,  1 oz. ; dragon’s 
blood,  ijoz. ; rectified  spirit,  1 pint;  digest  for  a 
week,  frequently  shaking,  then  decant  the  clear 
portion.  Deep  gold-colored. 

3.  Spanish  annotta,  3 lbs. ; dragon’s  blood,  1 
lb. ; gum  sandarach,  3^  lbs. ; rectified  spirit,  2 
gals.;  turpentine  varnish,  1 quart;  as  before. 
Bed-colored. 

4.  Gamboge,  1 oz. ; Cape  aloes,  3 oz.;  pale 
shellac,  1 lb. ; rectified  spirit,  2 gals. ; as  before. 
Pale  brass-colored. 

5.  Seed-lac,  dragon’s  blood,  annotta  and 
gamboge,  of  each  \ lb. ; gum  sandarach,  2 oz. ; 
saffron,  1 oz. ; rectified  spirit,  1 gal.  Resembles 
the  last. 

Lacquers  are  used  upon  polished  metals  and 
wood,  to  impart  to  them  the  appearance  of  gold. 
Articles  in  brass,  tin  plate  and  pewter,  or  which 
are  covered  with  tinfoil,  are  more  especially  so 
treated.  As  lacquers  are  required  of  different 
depths  and  shades  of  color,  it  is  best  to  keep  a 
concentrated  solution  of  each  of  the  coloring 
ingredients  ready,  so  that  it  may  be  added,  at 
any  time,  to  produce  any  desired  tint. 

Mastic  Varnish. — Take  of  pale  and  picked 
gum  mastic,  5 lbs.;  glass  (pounded  as  small  as 


USEFUL  RECIPES  AND  TRADE  SECRETS 


465 


barley,  and  well  washed  and  dried),  3 lbs.; 
finest  newly  rectified  oil  of  turpentine  (luke- 
warm), 2 gals.;  put  them  into  a clean  4-gal.  tin 
bottle  or  can,  bung  down  securely,  and  keep 
rolling  it  backwards  and  forwards  pretty  smartly 
on  a counter,  or  any  other  solid  place,  for  at  least 
4 hours,  when,  if  the  gum  is  all  dissolved,  the 
varnish  may  be  decanted,  strained  through  mus- 
lin into  another  bottle,  and  allowed  to  settle;  if 
the  solution  is  still  incomplete,  the  agitation 
must  be  continued  for  some  time  longer,  or 
the  gentle  warmth  applied  as  well.  Very  fine. 

Oalc  Varnish . — 1.  Clear  pale  resin,  3^  lbs.; 
oil  of  turpentine,  1 gal. ; dissolve. 

2.  To  the  last  add  of  Canada  balsam,  1 pint. 
Both  are  cheap  and  excellent  common  varnishes 
for  wood  or  metal. 

Oil  Varnish. — The  finer  qualities  are  noticed 
under  Amber,  Body,  Carriage,  and  Copal  Var- 
nish; the  following  produces  the  ordinary  oil 
varnish  of  the  trade:  Take  of  good  clear  resin, 

3 lbs. ; drying  oil,  ^ gal.;  melt,  and  thin  with 
oil  of  turpentine,  2 quarts.  A good  and  dur- 
able varnish  for  common  work. 

Spirit  Varnish. — (Brown  hard.) — a.  From 
gum  sandarach,  3 lbs. ; pale  seed-lac  or  shellac, 
2 lbs.;  rectified  spirit  (65  o.  p. ),  2 gals.;  dis- 
solve, and  add  of  turpentine  varnish,  1 quart; 
agitate  well,  strain  (quickly)  through  gauze, 
and  in  a month  decant  the  clear  portion  from 
the  sediment.  Very  fine. 

b.  From  seed-lac  and  yellow  resin,  of  each 
If  lbs.;  rectified  spirit,  5 quarts;  oil  of  tur- 
pentine, l\  pint ; dissolve. 

2.  (White  hard.) — From  gum  sandarach 
(picked),  5 lbs.;  camphor,  2 oz. ; washed  and 
dried  coarsely  pounded  glass,  3 lbs. ; rectified 
spirit  (65  o.  p. ),  7 quarts;  proceed  as  in  making 
mastic  varnish;  when  strained,  add  of  pure 
Canada  balsam,  1 quart.  Very  pale,  durable 
and  brilliant. 

2.  (Soft  brilliant.)  From  sandarach,  6 oz.; 
elemi  (genuine),  4 oz.;  anime,  1 oz.;  camphor, 
| oz.;  rectified  spirit,  1 quart;  as  before. 

4.  (Seented.)  To  the  preceding  add  some 
gum  benzoin,  balsam  of  Peru,  balsam  of  Tolu, 
oil  of  lavender,  or  essence  of  musk  or  amber- 
gris. The  first  two  can  only  be  employed  for 
dark  varnishes. 

The  above  varnishes  are  chiefly  applied  to 
articles  of  the  toilet,  as  work-boxes,  card-cases, 
etc.,  but  are  also  suitable  to  other  articles, 
whether  of  paper,  wood,  linen  or  metal,  that 
require  a brilliant  and  quick-drying  varnish. 
They  dry  almost  as  soon  as  applied,  and  are 
usually  hard  enough  to  polish  in  24  hours. 
They  are,  however,  much  less  durable,  and 
more  liable  to  crack,  than  oil  varnishes. 


Toy  Varnish. — Similar  to  common  spirit 
varnish,  but  using  carefully  rectified  wood 
naphtha  as  the  solvent. 

Transfer  Varnish. — From  mastic  (in  tears) 
and  sandarach,  of  each  4 oz. ; rectified  spirit,  If 
pints;  dissolve,  and  add  of  pure  Canada  balsam, 
f pint.  Used  for  transferring  and  fixing  engrav- 
ings or  lithographs  on  wood,  and  for  gilding, 
silvering,  etc. 

Wax  Varnish. — 1.  Take  of  white  wax  (pure), 
1 lb. ; melt  it  with  as  gentle  a heat  as  possible, 
add  of  warm  rectified  spirit,  specific  gravity 
.830  (60  o.  p.),  1 pint;  mix  perfectly,  and  pour 
the  liquid  out  upon  a cold  porphyry  slab ; next 
grind  it  with  a muller  to  a perfectly  smooth 
paste,  adding  more  spirit  as  required ; put  the 
paste  into  a marble  mortar,  make  an  emul- 
sion with  water,  3J  pints,  gradually  added,  and 
strain  it  through  muslin.  Used  as  a varnish 
for  paintings;  when  dry,  a hot  iron  is  passed 
over  it,  or  heat  is  otherwise  evenly  applied,  so  as 
to  fuse  it,  and  render  it  transparent,  after  which, 
when  quite  cold,  it  is  polished  with  a clean 
linen  cloth.  The  most  protective  of  all  var- 
nishes. 

2.  Wax  (pure),  5 oz. ; oil  of  turpentine,  1 
quart;  dissolve.  Used  lor  furniture. 

VARNISHING. 

To  give  the  highest  degree  of  luster  to  var- 
nish after  it  is  laid  on,  as  well  as  to  remove  the 
marks  of  the  brush,  it  undergoes  the  operation 
of  polishing.  This  is  performed  by  first  rub- 
bing it  with  very  finely  powdered  pumice  stone 
and  water,  and  afterwards  with  an  oiled  rag  and 
tripoli,  until  the  required  polish  is  produced. 
The  surface  is,  last  of  all,  cleaned  with  soft 
linen  cloths,  cleared  of  all  greasiness  with 
powdered  starch,  and  then  rubbed  bright  with 
the  palm  of  the  hand. 

In  varnishing  great  care  must  be  taken  that 
the  surface  is  free  from  grease  or  smoke;  as, 
unless  this  be  the  case,  the  best  oil  or  turpentine 
varnish  in  the  world  will  not  dry  or  harden. 
Old  articles  are  usually  washed  with  soap  and 
water,  by  the  painters,  before  being  varnished, 
to  prevent  any  misadventure  of  the  kind 
alluded  to. 

VEGETABLES— To  Keep. 

Dig  a shallow  trench  in  an  elevated  spot  4 
feet  wide  and  6 inches  deep,  and  long  enough 
to  hold  all  you  want  to  put  in  it.  Place  2 or  3 
inches  of  oat-straw  in  the  bottom  of  the  trench. 
Then  put  in  your  roots  or  apples,  piling  them 
up  3 feet  or  so,  and  then  cover  with.  6 inches  of 
oat-straw.  Then  place  upon  the  straw  15  inches 
of  earth  to  keep  the  frost  out.  We  say  15  inches 
because  we  mean  it. 


46  6 


USEFUL  RECIPES  AND  TRADE  SECRETS 


VELVET— To  Raise  the  Nap. 

Place  a dampened  towel  over  the  face  of  a 
moderately  hot  flat-iron.  Lay  the  piece  of 
velvet  on  this  immediately,  and  while  the  steam 
is  passing  through  brush  briskly  in  the  direc- 
tion that  will  raise  the  nap ; a nail-brush  will 
answer  the  purpose.  I have  found  this  method 
the  most  effectual  of  various  ones  tried. 

VOLATILE  SALTS— For  Pungents. 

Liquor  ammonia,  fort,  1 pint;  oil  lavender 
flowers,  1 dram;  oil  rosemary,  fine,  1 dram;  oil 
bergamot,  J dram;  oil  peppermint,  10  minims. 
Mix  thoroughly  and  fill  pungents  or  keep  in 
well-stoppered  bottle.  Another  formula  is : 
Sesqui-carbonate  of  ammonia,  small  pieces, 
10  oz.;  concentrated  liquor  ammonia,  5 oz.  Put 
the  sesqui-carbonate  in  a wide-mouthed  jar  with 
air-tight  stopper,  perfume  the  liquor  ammonia 
to  suit,  and  pour  over  the  carbonate,  close 
tightly  the  lid  and  place  in  a cool  place,  stir 
with  a stiff  spatula  every  other  day  for  a week, 
and  then  keep  it  closed  for  2 weeks,  or  until  it 
becomes  hard,  when  it  is  ready  for  use. 

WASHING. 

The  following  is  a French  way  of  washing 
clothes,  and  is  very  economical,  and  said  to  be 
very  effective:  Two  lbs.  of  soap  is  reduced  with 
a little  water  to  pulp,  which,  having  been 
slightly  warmed,  is  cooled  in  10  gallons  of 
water,  to  which  is  added  1 teaspoonful  of  tur- 
pentine oil,  and  2 teaspoonfuls  of  ammonia; 
then  the  mixture  is  agitated.  The  water  is  kept 
at  a temperature  which  can  be  borne  by  the 
hand.  In  this  solution  the  white  clothes  are 
put  and  left  there  for  2 hours  before  washing 
them  with  soap,  taking  care  in  the  meantime  to 
cover  the  tub.  The  solution  may  be  warmed 
again  and  used  once  more,  but  it  will  be  neces- 
sary to  add  \ teaspoonful  of  ammonia.  Once 
washed  with  soap,  the  clothes  are  put  in  hot 
water,  and  the  blue  is  applied.  This  process,  it 
is  obvious,  saves  much  time,  much  labor  and 
fuel,  while  it  gives  to  the  clothes  a whiteness 
much  superior  to  that  obtained  by  any  other 
process,  and  the  destructive  use  of  the  wash- 
board is  not  necessary  to  clean  the  clothes  from 
the  impurities  which  they  contain. 

WASHING  FLUID. 

1.  Take  J lb.  of  sal  soda,  \ lb.  of  borax,  dis- 
solved in  1 gallon  of  hot  water;  let  it  settle; 
pour  off  in  bottles.  One  gill  of  this  mixture 
with  a pint  of  soft  soap,  or  \ bar  of  soap  dis- 
solved in  hot  water,  is  enough  for  a washing. 

2.  Put  1 lb.  of  saltpeter  into  a gallon  of 
water,  and  keep  it  in  a corked  jug;  2 table- 
spoonfuls for  a pint  of  soap.  Soak,  wash  and 
boil  as  usual.  This  bleaches  the  clothes  beauti- 
fully without  injuring  the  fabric. 


3.  An  excellent  washing  fluid  and  one  that 
will  not  injure  the  finest  fabric  is  made  of  1 bar 
of  Russian  soap  cut  up  fine,  1 tablespoonful  of 
kerosene  oil,  J cupful  of  washing  soda  and  1 
gallon  of  water.  The  night  before  washday  put 
your  clothes  to  soak  in  warm  water.  In  the 
morning  boil  the  fluid  20  minutes,  add  whatever 
cold  water  is  required  for  washing  the  clothes, 
put  in  the  clothes  and  boil  J hour;  they  are 
then  ready  to  rinse  and  starch. 

WATCHMAKER’S  OIL. 

Prepared  by  placing  a clean  strip  or  coil  of 
lead  in  a small  white-glass  bottle  filled  with 
pure  almond  or  olive  oil,  and  exposing  it  to 
the  sun’s  rays  at  a window  for  some  time  till  a 
curdy  matter  ceases  to  be  deposited,  and  the  oil 
has  become  quite  limpid  and  colorless.  Used 
for  fine  work;  does  not  become  thick  by  age. 
WATER. 

To  Tell  Pure  Water. — The  color,  odor,  taste 
and  purity  of  water  can  be  ascertained  as  fol- 
lows : Fill  a large  bottle  made  of  colorless  glass 
with  water;  look  through  the  water  at  some 
black  object.  Pour  out  some  of  the  water  and 
leave  the  bottle  half  full;  cork  the  bottle  and 
place  it  for  a few  hours  in  a warm  place;  shake 
up  the  water,  remove  the  cork,  and  critically 
smell  the  air  contained  in  the  bottle.  If  it  has 
any  smell,  particularly  if  the  odor  is  repulsive, 
the  water  should  not  be  used  for  domestic  pur- 
poses. By  heating  the  water  an  odor  is  evolved 
that  would  not  otherwise  appear.  Water  fresh 
from  the  well  is  usually  tasteless,  even  if  it  con- 
tains a large  amount  of  putrescible  organic 
matter.  All  water  for  domestic  purposes 
should  be  perfectly  tasteless,  and  remain  so 
even  after  it  has  been  warmed,  since  warming 
often  develops  a taste  in  water  which  is  tasteless 
when  cold. 

To  Purify  Water. — Cistern  water  often  be- 
comes foul  on  account  of  a large  amount  of 
organic  matter  derived  from  the  roof  of  the 
house.  This  matter  undergoes  rapid  decay  and 
multiplication  when  the  temperature  is  warm. 
There  are  two  ways  to  correct  the  evil;  one  is 
by  filtering,  which,  unless  done  on  some  im- 
proved plan,  is  not  perfect,  and  the  second  by 
the  addition  of  hypermanganate  of  potassa,  used 
in  the  proportion  of  about  an  ounce  to  each  50 
gallons  of  water.  A chemical  change  takes 
place,  and  the  organic  matter  is  reduced,  and 
the  whole  mass  precipitated  as  a harmless  sedi- 
ment. The  chemical  reaction  is  marked  by  a 
purple  coloring,  and  this  color  indicates  the 
presence  of  organic  matter.  The  hypermanganate 
should  be  added  until  this  color  disappears.  This 
preparation  of  potash  may  be  obtained  at  any 
drug  store.  As  an  aid  to  keeping  water  pure, 
frequent  agitation  is  commended. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


467 


Another  Method. — A little  dissolved  alum  is 
effective  in  clearing  muddy  water.  If  thrown 
into  a tub  of  soap-suds,  the  soap,  curdled,  and 
accompanied  by  the  muddy  particles,  sinks  to 
the  bottom,  leaving  the  water  clear  and  pure. 
In  times  of  scarcity  of  water  this  may  be  used 
a second  time  for  washing  clothes. 

A few  minnow  fishes  put  into  a well  is  one  of 
the  best  means  of  keeping  the  water  pure,  so 
far  as  worms  and  insects  are  concerned. 

To  Test  Water  for  Boilers. — Boiler-users 
who  desire  simple  tests  for  the  water  they  are 
using  will  find  the  following  compilation  of 
tests  both  useful  and  valuable: 

Test  for  Hard  or  Soft  Water. — Dissolve  a small 
piece  of  good  soap  in  alcohol.  Let  a few  drops 
of  the  solution  fall  into  a glass  of  the  water.  If 
it  turns  milky,  it  is  hard  water;  if  it  remains 
clear,  it  is  soft  water. 

Test  for  Earthy  Matters  or  Alkali. — Take 
litmus-paper  dipped  in  vinegar,  and  if  on  im- 
mersion the  paper  returns  to  its  true  shade,  the 
water  does  not  contain  earthy  matter  or  alkali. 
If  a few  drops  of  syrup  be  added  to  a water 
containing  an  earthy  matter,  it  will  turn  green. 

Test  for  Carbonic  Acid. — Take  equal  parts  of 
water  and  clear  lime  water.  If  combined  or 
free  carbonic  acid  is  present,  a precipitate  is 
seen,  to  which  if  a few  drops  of  muriatic  acid 
be  added,  effervescence  commences. 

Test  for  Magnesia. — Boil  the  water  to  twen- 
tieth part  of  its  weight,  and  then  drop  a few 
grains  of  neutral  carbonate  of  ammonia  into  a 
glass  of  it  and  a few  drops  of  phosphate  of 
soda.  If  magnesia  is  present,  it  will  fall  to  the 
bottom. 

Test  for  Iron. — Boil  a little  nut-gall  and  add 
to  the  water.  If  it  turns  gray  or  slate-black, 
iron  is  present.  2.  Dissolve  a little  prussiate 
of  potash,  and,  if  iron  is  present,  it  will  turn 
blue. 

Test  for  Lime. — Into  a glass  of  water  put  2 
drops  of  oxalic  acid,  and  blow  upon  it.  If  it 
gets  milky,  lime  is  present. 

Test  for  Acid. — Take  a piece  of  litmus-paper. 
If  it  turns  red,  there  must  be  acid.  If  it  pre- 
cipitates on  adding  lime  water,  it  is  carbonic 
acid.  If  a blue  sugar  paper  is  turned  red,  it  is 
a mineral  acid. 

Test  for  Copper.  — If  present,  it  will  turn 
bright  polished  steel  a copper  color.  2.  A few 
drops  of  ammonia  will  turn  it  blue,  if  copper 
is  present. 

Test  for  Lead. — Take  sulphureted  gas  and 
water  in  equal  quantity  to  be  tested.  If  it  con* 
tains  lead,  it  will  turn  a blackish  brown.  Again : 
The  same  result  will  take  place  if  sulphate  of 
ammonia  be  used. 

Test  for  Sulphur. — In  a bottle  of  water  add  a 
little  quicksilver,  cork  it  for  6 hours,  and  if  it 


looks  dark  on  the  top,  and  on  shaking  looks 
blackish,  it  proves  the  presence  of  sulphur. 

WATER-PIPE  — To  Thaw. 

Water-pipes  usually  freeze  up  where  exposed, 
for  inside  the  walls,  where  they  cannot  be 
reached,  they  are  or  should  be  packed  to  pre- 
vent freezing.  To  thaw  out  a frozen  pipe,  bundle 
a newspaper  into  a torch,  light  it,  and  pass  it 
along  the  pipe  slowly.  The  ice  will  yield  to  this 
much  quicker  than  to  hot  water  or  wrappings  of 
hot  cloths,  as  is  the  common  practice. 

WATER-COLORS  — To  Use. 

Always  use  clean  water,  a clean  palette  and 
brushes,  and  clean  your  brushes  before  putting 
them  away. 

The  paper  should  be  stretched  before  com- 
mencing to  color  your  drawing.  This  is  best 
done  by  soaking  it  in  clean  water  for  at  least 
one  hour.  Then  take  off  the  superfluous  water 
with  a clean  towel,  used  as  blotting  paper. 
Afterwards  paste  the  paper  down  to  your 
drawing-board  by  applying  the  paste,  which 
should  be  strong,  to  a margin  of  your  paper 
about  one  inch  (for  small  and  medium  sizes) 
larger  all  round  than  the  size  of  your  subject. 
This  allows  you  to  cut  your  drawing  out  when 
completed. 

Before  beginning  to  color,  allow  the  paste 
and  damped  paper  to  become  quite  dry;  after 
which  it  will  not  wrinkle  up  when  washes  are 
applied. 

In  coloring  large  surfaces,  incline  your  draw- 
ing and  color  downwards  from  left  to  right,  and 
damp  your  paper  beforehand. 

Always  allow  one  shade  of  color  to  dry  before 
applying  another  over  it. 

Some  useful  tints,  and  mixed  tints  for  skies 
are:  Ultramarine;  or  ultramarine  and  Prussian 
blue.  Clouds,  ultramarine  and  light  red.  Dark 
clouds,  Prussian  bine,  ivory  black,  carmine  and 
light  red.  Evening  effects,  gamboge  and  ver- 
milion and  carmine.  Eor  sea  water,  Prussian 
blue  or  indigo,  gamboge  and  light  red.  Run- 
ning water,  ivory  black,  Prussian  blue  and  Van- 
dyke brown;  or  indigo  and  light  red  and  ultra- 
marine. 

Distant  hills,  or  mountains,  with  verdure, 
ultramarine  and  light  red,  or  Prussian  blue, 
gamboge  and  yellow  ochre.  Hills  or  rocks 
without  verdure,  yellow  ochre  and  light  red. 

For  trees,  in  sunlight,  gamboge,  burnt  sienna, 
and  Prussian  blue,  or  sepia  and  gamboge.  For 
trees  in  shadow,  Prussian  blue,  ivory  black, 
Vandyke  brown  and  burnt  sienna,  or  indigo 
and  sepia. 

Gray  for  walls,  rocks,  and  buildings  — Prus- 
sian blue  and  ivory  black,  with  sepia  and  lake 
or  burnt  sienna.  Foregrounds,  stones,  walls, 
etc.,  yellow  ochre,  with  gray  as  above.  General 


468 


USEFUL  RECIPES  AND  TRADE  SECRETS 


rule  for  shadows:  Brown  and  red  should  be 

prominent  in  foregrounds,  and  blues  and  grays 
m distances. 

Warm  colors  should  be  laid  over  cold  colors. 
Orange  is  the  warmest  color  in  nature. 

In  mixing  all  colors  the  proportion  of  each 
must  be  arranged  according  to  the  effect  to  be 
produced  — a mixture  of  two  colors  producing 
many  shades  as  one  or  the  other  color  predom- 
inates. 

WAX. 

For  Canning  Fruits. — Besin,  1 lb.;  lard, 
tallow  and  beeswax,  each  1 oz.  Melt  and  stir 
well  together. 

Wax  for  Grafting. — For  cool  weather,  take 
resin,  4 lbs. ; beeswax,  1 lb. ; linseed  oil,  1 lb. 
Melt  all  together  and  pour  into  cold  water,  and 
as  soon  as  it  is  sufficiently  cool  to  be  handled, 
grease  the  hands  a little  and  begin  to  work  it 
by  pulling  out,  doubling  over,  and  pulling  out 
again,  etc.  The  more  it  is  worked,  the  easier 
it  will  spread  and  the  nicer  it  will  be.  For 
warm  weather,  add  1 lb.  more  of  resin  to  the 
wax  mixture  above,  and  work  otherwise  the 
same. 

To  Take  Out  Wax. — Hold  a very  hot  iron 
near,  but  not  on,  the  spot  till  the  wax  melts; 
then  scrape  it  off.  Lay  a clean  blotting-paper 
over  the  place,  and  press  it  with  a cooler  iron 
till  the  wax  has  disappeared. 

WELDING  BY  ELECTRICITY. 

This  process  consists  simply  of  passing 
through  the  metals  to  be  welded  a current  of 
electricity  of  great  power.  The  ends  are  forced 
together  tightly  before  the  current  is  passed, 
and  the  resistance  to  the  passage  of  the  electri- 
city from  one  metal  to  the  other  creates  heat 
sufficient  to  fuse  it  at  the  point  of  contact  while 
the  pressure  makes  the  joint.  The  inventor  of 
this  process  is  Professor  Thomson,  of  Lynn, 
Mass.  Hitherto  the  process  of  welding  has 
been  successfully  applied  only  to  soft  iron,  steel 
and  a few  other  metals.  But  by  the  new  method, 
not  only  have  cast-iron,  brass,  gun  metal,  bronze, 
German  silver,  zinc,  tin,  lead  and  many  other 
metals  been  welded  like  to  like,  but  it  has  been 
found  in  many  cases  very  easy  to  unite  unlike 
metals. 

WELL— To  Dig. 

Dig  down  to  a depth  of  5 or  6 feet  a hole  4 
feet  in  diameter;  brick  it  up,  using  water-lime 
mortar.  Below  this,  dig  your  well  in  diameter 
a little  less  than  the  bricked  top,  and,  as  you 
go  down,  plaster  the  dirt  or  sand  on  the  sides 
with  water-lime  mortar.  A well  dug  and  plas- 
tered in  this  way  costs  one-half  the  price  of  an 
ordinary  well  of  the  same  depth  and  diameter, 
and  is  proof  against  all  kinds  of  vermin,  nor 


can  any  dirt  wash  down  from  the  sides.  There 
is  no  need  of  cleaning  such  a well,  as  there  is 
no  accumulation  of  filth  in  it.  The  bricking  at 
the  top  is  done  to  avoid  injury  from  frost,  as 
the  plaster  peels  off  where  the  ground  behind  it 
has  frozen. 

To  Increase  the  Flow  of  Wells. — There  is  a 
simple  way  of  increasing  the  flow  of  wells,  de- 
vised some  years  ago  by  M.  Donet,  of  Lyons, 
France.  Ordinarily  the  mouths  of  wells  are 
left  open;  hence,  all  along  the  water,  from  well 
to  original  source,  there  is  an  equilibrium  of  air 
pressure.  M.  Donet’s  plan  is  simply  to  close 
the  well  and  pump  out  some  of  the  air.  This 
creates  an  excess  of  pressure  to  drive  water  into 
the  well.  The  supply  is  thus  increased  tempo- 
rarily, and  at  the  same  time  the  underground 
channels  through  which  the  water  passes  are 
enlarged  by  the  stronger  stream,  and  so  the 
supply  also  becomes  permanently  augmented. 

WELLS  OR  CHIMNEYS-To  Examine. 

To  examine  the  bottom  of  a well,  hold  a 
mirror  so  as  to  reflect  the  sun’s  rays  in  the 
water  in  such  a way  that  anything  floating  on 
the  surface  can  b9  plainly  seen.  The  smallest 
object  on  the  bottom  can  also  be  distinguished 
if  the  contents  of  the  well  are  not  turbid. 
Objects  dropped  in  wells  60  feet  deep,  and  that 
contained  20  feet  of  water,  have  been  found  in 
this  way.  If  the  objects  are  very  small,  or  you 
wish  to  make  a minute  examination  of  the 
bottom,  you  may  use  an  opera  glass.  When 
the  top  of  the  well  is  not  exposed  to  sunlight, 
you  can  place  a mirror  outside,  even  at  some 
distance,  so  as  to  reflect  the  light  over  the  top 
of  the  well,  where  a second  mirror  may  be 
so  placed  as  to  reflect  it  downward.  The  above 
method  is  much  better  than  using  any  artificial 
light,  as  the  latter  is  weak  compared  with  sun- 
light, and  its  glare  prevents  distinct  vision. 
Employing  two  mirrors,  one  outside  to  reflect 
the  solar  rays  into  a room,  and  a smaller  one  in 
its  path  to  reflect  the  rays  in  a dark  cavity,  is 
used  by  physicians  for  examining  the  cavities 
of  the  body.  If  you  wish  to  examine  a chim- 
ney, hold  a piece  of  looking-glass  at  an  angle 
of  45°  in  the  hole  in  the  chimney  in  which  the 
stove-pipe  is  to  go,  or  in  the  open  fire-place. 
If  you  can  see  the  sky,  you  can  also  see  the 
whole  interior  of  the  chimney,  and  if  there  is 
any  obstruction  in  the  way  it  also  will  be 
visible. 

WHEAT— To  Prevent  Rust  in. 

Several  hours  before  sowing  prepare  a steep 
of  3 measures  of  powdered  quicklime  and  10 
measures  of  cattle  urine.  Pour  2 quarts  upon 
a peck  of  wheat,  stirring  until  every  kernel  is 
white  with  it.  By  using  this  all  kinds  of  rust 
will  be  avoided. 


USEFUL  RECIPES  AND  TRADE  SECRETS 


469 


WHETSTONES. 

Good  sweet  or  olive  oil  is  commonly  used 
upon  whetstones.  In  testing  a stone,  try  water 
first ; if  it  glazes,  oil  is  required,  and  almost  all 
stones,  unless  oiled,  become  glazed  or  burnished 
on  the  surface,  so  that  they  no  longer  abrade 
the  metal.  Most  stones,  after  being  oiled,  give 
a finer  edge  than  they  do  in  a dry  or  merely 
wet  state.  The  pores  of  the  stone  become  in  a 
measure  filled  up,  and  while  the  action  is  ren- 
dered continuous,  its  character  is  altered.  A 
dry  stone  is  very  apt  to  give  a wire  edge  to  a 
tool,  and,  although  this  sometimes  happens 
when  oil  is  used,  yet  it  does  not  occur  nearly  so 
often.  Some  stones,  however,  work  better  with 
water  than  with  oil.  Therefore  the  test  should 
be  made  before  the  oil  is  used.  If  it  cuts  without 
glazing,  oil  need  not  be  applied.  Kerosene  oil 
keeps  the  whetstone  in  better  condition  than 
any  other  liquid,  and  assists  in  the  operation  of 
sharpening.  In  fact,  it  is  superior  to  any  other 
liquid  for  the  purpose. 

WHITEWASHING. 

When  the  spring  comes  there  is  always  white- 
washing, and  often  calcimining,  to  be  done.  In 
the  city,  where  one  can  send  for  a professional 
worker,  and  put  the  whole  business  in  his  hands 
at  a low  price,  the  matter  is  easily  attended  to, 
but  in  the  country  districts  this  must  be  attended 
to  by  the  housewife  herself,  or  be  done  by  the 
few  unskillful  hands  in  her  employ,  whose  work 
will  require  her  superintendence.  The  first 
thing  to  be  done  is  to  inspect  the  walls,  and  see 
if  they  will  bear  another  coat  over  the  one  which 
has  already  been  put  on.  If  the  wall  has  been 
whitewashed,  and  has  begun  to  chip  off,  it  must 
be  scraped  before  another  coat  is  put  on,  and 
this  is  quite  a serious  undertaking.  It  means 
the  removal  of  the  old  coats  that  have  been  put 
on  the  wall.  Ther9  are  scrapers  that  come 
especially  for  this  purpose.  It  is  better  to 
remove  everything,  furniture  and  all,  out  of  the 
room  to  be  scraped,  as  the  fine  dust  of  the  old 
lime  penetrates  through  everything.  After  the 
room  has  been  thoroughly  scraped  the  new 
whitewash  can  be  applied,  though  it  is  best  to 
fill  in  or  mend  any  holes  in  the  wall  with  plaster 
of  Paris,  wet  with  paste  or  water.  It  seems  to 
us  that  the  very  best  and  sweetest  whitewash  is 
made  by  mixing  ordinary  slack  lime  in  water, 
adding  simply  salt  enough  to  make  it  cling  to 
the  wall  and  bluing  enough  to  give  it  a pearl- 
white  tint.  Ordinary  laundry  bluing  will  not 
do  for  this  purpose.  What  is  known  as  Mason's 
bluing  is  the  best  to  use. 

It  is  an  easy  matter  to  apply  whitewash,  and 
a good  whitewash  brush  does  not  cost  over  75 
cents.  It  may  be  found  in  any  country  store. 
A calciminer’s  brush  is  a more  expensive  article, 


and  a satisfactory  one  may  cost  as  much  as  $2. 
A calcimine  wall  which  is  to  be  recalcimined 
should  be  washed.  It  is  impossible  to  apply 
calcimine  to  a wall  that  has  been  whitewashed. 
It  would  look  streaked  and  queer.  An  ordinary 
rule  for  preparing  calcimine  calls  for  10  lbs.  of 
zinc- white,  mixed  to  a thick  cream  with  warm 
water,  \ lb.  of  dissolved  glue,  all  stirred  together. 
The  Calcimine  must  be  applied  while  it  is  warm, 
adding  a little  hot  water  when  it  is  too  thick  to 
spread  easily.  Old-fashioned  calciminers  always 
spread  their  calcimine  on  as  painters  usually 
spread  their  oil  paint  — evenly  in  one  direction, 
row  after  row  — and  this  is  probably  the  easiest 
way  for  one  who  is  not  an  exj>ert. 

It  may  be  just  as  well  for  a beginner  to  use 
common  whitening,  which  is  less  expensive  than 
zinc- white,  and  which  is  applied  in  exactly  the 
same  way.  For  side  walls  1 lb.  of  glue,  instead 
of  J lb.,  should  be  used.  This  is  necessary  to 
prevent  the  whitening  rubbing  off  on  the  hands 
and  clothes  when  they  are  brought  in  contact 
with  it.  The  extra  amount  of  glue  will  prevent 
all  trouble  for  a year  or  two,  but  as  there  is 
nothing  that  will  prevent  old  calcimine  from 
rubbing  off  it  is  always  best  to  paper  or  paint 
the  sides  of  a room.  Where  calcimine  is  applied 
to  a fresh  plastered  wall  it  should  be  sized  with 
glue,  and  a calcimined  wall  which  is  to  be 
papered  should  be  treated  the  same  way. 

A Good  Whitewash. — Half  a bushel  of  lime, 
slaked,  boiling  water;  cover  over  to  prevent 
evaporation;  strain  the  liquor,  add  1 peck  of 
salt  previously  dissolved  in  warm  water,  3 lbs. 
of  boiled  rice  in  paste  form,  8 oz.  of  Spanish 
white,  1 lb.  of  glue,  5 gals,  water.  Heat  before 
using. 

Whitewash  Said  not  to  Rub  or  Wear  off. — 
Make  the  whitewash  in  the  ordinary  manner, 
then  place  it  over  a fire  and  bring  it  to  a boil; 
then  stir  into  each  gallon  a tablespoonful  of 
powdered  alum,  j-  pint  of  good  flour  paste,  and 
^ lb.  of  glue  dissolved  in  water,  while  boiling. 

WINDOWS  — To  Wash. 

Never  wash  windows  when  the  sun  is  shining 
upon  them;  otherwise  they  will  be  cloudy  and 
streaky  from  drying  before  they  are  well  pol- 
ished off;  and  never  wash  the  outside  of  the 
window  first  if  you  wish  to  save  trouble.  Dust 
the  glass  and  sash  and  wash  the  window  inside, 
using  a little  ammonia  in  the  water,  wipe  with  a 
cloth  free  from  lint  and  polish  off  with  soft 
paper.  For  the  corners  a small  brush  or  pointed 
stick  covered  with  one  end  of  the  cloth  is  useful. 
When  you  come  to  the  glass  outside  the  defects 
remaining  will  be  more  closely  seen.  Wipe  the 
pane  as  soon  as  possible  after  washing  and 
rinsing,  and  polish  with  either  chamois  or  soft 
paper.  In  rinsing  one  may  dash  the  water  on 


470 


USEFUL  RECIPES  AND  TRADE  SECRETS 


the  outside  or  use  a large  sponge.  It  is  prefer- 
able to  a cloth. 

What  to  do  when  the  Windows  Stick. — 
When  window  frames  have  been  newly  painted 
they  should  not  be  shut  down  tight,  as  they  are 
liable  to  stick,  and  panes  of  glass  are  often 
fractured  in  endeavoring  to  open  them.  A lit- 
tle bit  of  wood  inserted  between  the  frame  and 
the  sill  leaves  an  aperture  to  dry  the  paint  and 
can  be  removed  in  the  course  of  a day  or  two. 
If,  however,  they  should  still  prove  obstinate,  a 
piece  of  common  soap  rubbed  smartly  on  the 
frame  will  generally  ease  them. 

WOOD. 

Shrinkage  of  Wood. — People  generally  have 
but  little  idea  how  greatly  timber  supposed  to 
be  seasoned  will  shrink.  Some  kinds  of  wood 
will  shrink  every  time  the  surface  is  dressed  off. 
Boards  and  planks  that  have  been  kept  under 
shelter  for  years,  when  dressed  out  and  em- 
ployed as  casing,  or  for  making  doors,  will 
often  shrink  enough  to  form  unsightly  cracks 
at  every  joint.  Lumber  that  has  been  sawed 
for  several  years  even,  should  never  be  worked 
up  into  elegant  articles  before  it  has  been  kiln- 
dried  or  exposed,  for  at  least  two  weeks,  to  the 
scorching  sunshine  and  drying  winds. 

To  Season  and  Prevent  Warping. — Strip 
off  the  bark  and  bury  the  wood  1 foot  deep  in 
the  spring,  leaving  in  the  ground  for  6 months, 
and  it  will  be  thoroughly  seasoned.  The  sapa- 
dillo  or  mountain  mahogany,  in  the  Sierra 
Nevada,  can  be  seasoned  in  no  other  way,  it  be- 
ing one  of  the  hardest  and  most  brittle  kinds  of 
wood  known. 

To  Prevent  Wood  from  Cracking. — It  is 
often  desirable  to  keep  small  wooden  articles, 
such  as  taps  and  faucets,  from  cracking  by  ex- 
posure to  alternations  of  temperature  and  other 
causes.  This  is  the  best  prevented,  says  the 
Artisan,  by  putting  the  articles  in  melted 
paraffine  and  heating  them  at  a temperature  of 
212°  Fahr.,  until  bubbles  of  air  cease  to  escape 
from  the  wood.  The  whole  is  then  allowed  to 
cool  to  about  120°  Fahr.,  when  the  articles  are 
taken  from  the  bath  and  cleaned  from  the  ad- 
hering paraffine  by  rubbing  with  a dry,  coarse 
piece  of  cloth. 

Preparing  Wood  for  Heat. — It  is  said  that 
woodwork  that  is  to  be  exposed  to  fire  may  be 
made  almost  incombustible  by  soaking  in  water 
in  which  a small  quantity  of  alum  and  sulphate 
of  copper  have  been  dissolved.  Six  ounces  of 
each  is  enough  for  a barrel  of  water. 

How  Wood  is  Preserved. — The  great  ob- 
stacle, hitherto,  to  the  introduction  on  a large 
scale  of  any  process  for  the  preservation  of 
wood  has  been  the  low  price  of  lumber,  which 


has  apparently  made  it  cheaper  to  renew  wooden 
structures  than  to  build  them  of  treated  lumber. 
Whether  this  is  real  economy  is  now  being  ques- 
tioned, and  experience  is  showing  that  the 
treated  lumber  is  the  cheaper  in  the  long  run. 
In  the  most  approved  method  of  rendering  lum- 
ber water-  and  weather-proof,  it  is  carefully 
measured  and  its  cubic  contents  computed,  after 
which  it  is  placed  in  a creosoting  cylinder.  The 
doors  of  the  cylinder  are  hermetically  closed, 
and  the  timber  is  subjected  to  the  influence  of 
steam  admitted  directly  to  the  cylinder,  and  of 
super-heated  steam  passed  through  pipes  placed 
for  that  purpose  in  the  cylinder.  During  the 
steaming  process,  the  pores  of  the  timber  are 
opened,  the  fibers  softened,  the  moisture  and 
sap  are  evaporated,  and  the  albumen  is  coagu- 
lated. The  duration  of  the  process  depends 
upon  the  seasoning  of  the  timber  and  the 
amount  of  oil  to  be  injected;  it  is  generally 
from  10  to  12  hours.  When  the  steam  is  cut 
off,  the  vacuum  pump  is  started,  and  the  evap- 
orated moisture  and  sap  are  withdrawn  and  dis- 
charged in  condensed  form.  This  takes  about 
6 hours,  during  which  a vacuum  of  from  20  to 
25  inches  is  produced  in  the  cylinder.  The  next 
step  in  the  process  is  the  introduction  of  oil 
heated  up  to  about  170  degrees  into  the  cylin- 
der. The  quantity  of  oil  that  can  be  absorbed 
by  each  piece  of  timber  is  accurately  computed 
beforehand,  and  part  of  it  is  drawn  into  the 
cylinder  by  vacuum,  and  the  rest  is  pumped  in 
with  a pressure  pump.'  The  cylinders  are 
tested  to  a pressure  of  225  lbs.  per  square  inch, 
and  it  generally  requires  from  150  to  160  lbs. 
of  pressure  to  force  16  lbs.  of  oil  into  a cubic 
foot  of  the  timber.  The  oil,  being  thoroughly 
heated,  is  readily  absorbed  by  the  open  pores 
from  which  the  sap  and  moisture  have  been 
withdrawn.  While  it  penetrates  to  the  heart  of 
the  wood,  its  heavy  and  tarry  part  will  remain 
near  the  outside  and  form  an  air-tight  coat 
around  each  piece.  As  soon  as  the  charge  is 
taken  out  of  the  cylinder,  the  change  in  tem- 
perature will  cause  the  wood  to  contract,  and 
the  outer  fibers  on  the  sides  of  the  stick  will 
close  themselves  altogether  and  retain  whatever 
oil  has  been  absorbed.  As  the  pine  oil,  for- 
merly used,  did  not  effectually  protect  timber 
from  the  ravages  of  the  teredo  and  other  marine 
borers,  it  is  now  mixed  with  “ dead  ” oil.  Dead 
oil  is  composed  of  naphthaline  and  carbolic  acid, 
and  pine  oil  is  made  by  combining  paraffine, 
creosote  and  wood  acids. 

Preservative  Preparation  for  Wood. — Melt 
together  in  an  iron  pot  40  parts  chalk,  50  parts 
resin,  4 parts  linseed  oil;  to  this  add  1 part 
native  oxide  of  copper,  and  afterward  1 part 
sulphuric  acid.  Apply  with  a brush,  and  when 
dry,  this  varnish  will  be  as  hard  as  stone. 


USEFUL  RECIPES  AND  TRADE  SE&ft£T3 


m 


To  Dye  Wood. — Light  woods  may  be  dyed 
by  immersion.  To  make  a crimson  dye,  boil  1 
lb.  of  ground  Brazil  wood  in  3 quarts  of  water; 
to  this  add  ^ oz.  of  cochineal,  and  boil  ^ hour; 
the  wood  should  previously  be  washed  with  \ oz. 
of  saffron  to  1 quart  of  water.  This  dye  is 
used  for  pear-wood  or  sycamore.  For  purple 
satin  finish,  soak  1 lb.  of  logwood  chips  in  3 
quarts  of  water,  and  boil  well  1 hour;  add 
pearl-ash,  4 oz.,  powdered  indigo,  2 oz.  To 
produce  black,  use  copperas  and  nut  galls,  or  2 
coats  of  black  japan,  afterwards  varnish  or 
polish,  or  use  lampblack  before  laying  on  the 
japan.  To  produce  a blue  stain,  put  1 lb.  of 
oil  of  vitriol  in  a glass  bottle,  with  4 oz.  of 
indigo;  lay  on  the  same  as  black.  A fine  green 
is  produced  by  using  3 pints  of  the  strongest 
vinegar,  4 oz.  of  best  powdered  verdigris 
(poison),  J oz.  of  sap-green,  and  Joz.  of  indigo. 
To  stain  wood  a bright  yellow,  use  aloe;  var- 
nish or  polish  the  whole.  See  also  Staining. 

WOOL. 

To  Wash  Woolen  Goods. — If  the  material  is 
much  soiled,  a thorough  brushing  is  the  first 
step  in  the  cleaning  process.  Some  materials 
and  shades  will  stand  washing.  Bran  water  is 
good  for  this  purpose  and  can  be  prepared  by 
putting  the  bran  in  a bag  and  boiling  in  clear 
water  for  1 hour.  After  this  it  should  be  strained 
and  the  goods  washed  through  it  without  any 
soap,  then  rinsed  through  clear  water  and  hung 
up  to  partly  dry  without  wringing,  as  such 
creases  cannot  be  pressed  out.  A suds  made  of 
white  casfcile  soap  and  tepid  water  is  well 
adapted  to  washing  fabrics  of  delicate  tints,  no 
soap  being  used  upon  the  goods,  and  carefully 
rinsing  after  the  washing.  To  wash  black 
material  nothing  is  better  than  soap  bark. 
Four  ounces  of  the  bark,  which  can  be  pur- 
chased at  any  druggist’s,  should  be  soaked  in  a 
pail  (Jf  water  over  night.  Strain  it  the  next 
morning,  and  use  the  same  as  for  ordinary 
washing,  omitting  the  soap.  It  restores  the 
color,  and  makes  the  goods  look  almost  like 
new.  It  is  also  well  to  have  some  kept  on  hand 
in  a bottle,  and  it  is  very  useful  in  removing 
spots  that  so  frequently  appear  upon  the  dif- 
ferent garments. 

WORCESTERSHIRE  SAUCE. 

Cider  vinegar,  1 pint;  sherry  wine,  % pint; 
allspice  (ground),  1 dram;  cloves  (powdered), 
\ dram;  black  pepper  (powdered),  J dram; 
ginger  (powdered),  ^dram;  cayenne,  \ dram; 
mustard  (powdered),  1 oz. ; salt,  1 oz. ; shallots, 
1 oz. ; sugar,  4 oz. ; tamarinds,  2 oz. ; curry 
powder,  ^ oz.  Mix  all  the  ingredients  together, 
simmer  over  a slow  fire  for  an  hour,  then  add  a 
little  caramel  to  darken  the  color,  if  desired. 


YEAST— Potato. 

Pare,  boil  and  mash  six  potatoes ; mix  with 
them  6 tablespoonfuls  of  flour;  pour  on  this  a 
quart,  boiling,  of  the  water  in  which  the 
potatoes  have  been  cooked,  and  add  \ teacupful 
of  sugar  and  a teaspoonful  of  salt.  When  cool, 
mix  in  a teacupful  of  home-made  yeast  or  half 
as  much  brewer’s  yeast. 

Patent  Yeast. — Boil  for  J hour  2 oz.  of  best 
hops  in  1 gallon  of  water;  strain  and  cool  till 
lukewarm ; then  add  J lb.  of  sugar  and  a small 
handful  of  salt : beat  up  a pound  of  flour  with 
some  of  the  liquor,  and  mix  all  well  together. 
Let  the  mixture  stand  2 days,  and  then  add 
3 lbs.  of  potatoes,  boiled  and  mashed ; let  stand 
again  another  day,  stirring  often.  Then  strain 
and  bottle.  This  yeast  will  keep  in  a cool  place 
2 months. 

inn 

Standard  Time. 

What  is  known  as  the  “ new  standard  time  ” 
was  adopted  by  agreement  by  all  the  principal 
railroads  of  the  United  Stated  at  12  o’clock, 
noon,  on  Nov.  18,  1883.  The  system  divides 
the  continent  into  five  longitudinal  belts,  and 
fixes  a meridian  of  time  for  each  belt.  These 
meridians  are  fifteen  degrees  of  longitude,  cor- 
responding to  one  hour  of  time,  apart.  Eastern 
Maine,  New  Brunswick  and  Nova  Scotia  use 
the  60th  meridian;  the  Canadas,  New  England, 
the  Middle  States,  Virginia  and  the  Carolinas 
use  the  75th  meridian,  which  is  that  of  Phila- 
delphia; the  States  of  the  Mississippi  Valley, 
Alabama,  Georgia  and  Florida,  and  westward, 
including  Texas,  Kansas,  and  the  larger  part  of 
Nebraska  and  Dakota,  use  the  90th  meridian, 
which  is  that  of  New  Orleans.  The  Territories 
to  the  western  border  of  Arizona  and  Montana 
go  by  the  time  of  the  105th  meridian,  which  is 
that  of  Denver;  and  the  Pacific  States  employ 
the  120th  meridian.  The  time  divisions  are 
known  as  intercolonial  time,  eastern  time,  central 
time,  mountain  time  and  Pacific  time.  A 
traveler  passing  from  one  time  belt  to  another 
will  find  his  watch  an  hour  too  fast  or  too  slow, 
according  to  the  direction  in  which  he  is  going. 
All  points  in  any  time  division  using  the  time 
of  the  meridian  must  set  their  time-pieces  faster 
or  slower  than  the  time  indicated  by  the  sun, 
according  as  their  position  is  east  or  west  of 
the  line.  This  change  of  system  reduced  the 
time  standards  used  by  the  railroads  from  fifty- 
three  to  five,  a great  convenience  to  the  rail- 
roads and  the  traveling  public.  The  sugges- 
tion leading  to  the  adoption  of  this  new  system 
originated  with  Professor  Abbe,  of  the  Signal 
Bureau  at  Washington. 


Etiquette . . . 


THE  RUIsES  OF 


Never  betray  a confidence. 

Do  not  give  a present  in  hopes  of  a return. 

Do  not  fail  to  return  a friend’s  call  in  due 
time. 

A compliment  that  is  palpably  insincere  is  no 
compliment  at  all. 

Avoid  awkwardness  of  attitude  as  well  as 
awkwardness  of  speech. 

Never  question  a child  or  a servant  about  the 
private  affairs  of  others. 

Gentlemen  precede  a lady  in  going  up  stairs, 
but  follow  in  going  down. 

The  man  or  woman  who  engrosses  conversa- 
tion is  unpardonably  selfish. 

All  irritability  and  gloom  must  be  thrown  off 
when  one  enters  society. 

Never  fail  to  extend  every  kindly  courtesy  to 
an  elderly  person  or  an  invalid. 

When  offered  a seat  in  the  street  car,  accept 
the  same  with  audible  thanks. 

Never  look  at  the  superscription  on  a letter 
that  you  may  be  requested  to  mail. 

Do  not  be  quick  to  answer  questions,  in  gen- 
eral company,  that  are  put  to  others. 

In  walking  with  a lady  through  a crowd,  pre- 
cede her,  in  order  to  clear  the  way. 

Never  indicate  an  object  by  pointing  at  it. 
Move  the  head  or  wave  the  whole  hand. 

In  walking  on  a public  promenade,  if  you 
meet  the  same  frieuds  and  acquaintances  a 
number  of  times,  it  is  only  necessary  to  salute 
them  once  in  passing. 

When  entrusted  with  a commission,  do  not 
fail  to  perform  it.  It  is  rude  to  “ forget.” 

Avoid  all  exhibitions  of  excitement,  anger  or 
impatience  when  an  accident  happens. 

On  entering  a room  filled  with  people,  do  not 
fail  to  bow  slightly  to  the  general  company. 

It  is  rude  to  examine  the  cards  in  a card 
basket  unless  you  have  an  invitation  to  that 
effect. 

Avoid  any  familiarity  with  a new  acquaint- 
ance. You  never  know  when  you  may  give 
offense. 

If  you  accept  favors  and  hospitalities,  do  not 
.fail  to  return  the  same  when  the  opportunity 
offers. 

In  conversation  the  face  must  be  pleasant, 
wearing  something  that  almost  approaches  to  a 
smile. 

Never  allude  to  a present  which  you  have 
given ; do  not  even  appear  to  see  it  if  you  are 
where  it  is. 

Never  fail  to  answer  an  invitation,  either 
personally  or  by  letter,  within  a week  after  its 
receipt. 


GOOD  SOCIETY 

No  man  or  woman  is  well  bred  who  is  con- 
tinually lolling,  gesticulating  or  fidgeting  in 
company. 

When  writing  to  ask  a favor  or  to  obtain 
information,  do  not  fail  to  inclose  postage 
stamp  for  reply. 

If  you  cannot  avoid  passing  between  two 
persons  who  are  talking,  never  fail  to  apologize 
for  doing  so. 

You  should  not  lend  an  article  that  you  have 
borrowed  without  first  obtaining  permission 
from  the  owner. 

Never  play  practical  jokes.  The  results  are 
frequently  so  serious  as  to  entail  life-long  regret 
on  the  joker. 

Never  ridicule  the  lame,  the  halt  or  the  blind. 
You  never  know  when  misfortune  may  be  your 
own  lot. 

Do  not  appear  to  notice  any  defect,  scar  or 
peculiarity  of  any  one.  It  is  the  height  of 
rudeness  to  speak  of  them. 

Remember,  when  you  are  prone  to  give  in 
charity  to  the  sick  or  tho  needy,  that  “ he  who 
gives  quickly  gives  double.” 

Never  speak  of  absent  persons  by  their  Chris- 
tian names  or  their  surnames;  always  refer  to 
them  as  Mr. or  Mrs. . 

Always  tell  the  truth.  Veracity  is  the  very 
foundation  of  character.  Without  it  a man  is  a 
useless  and  unstable  structure. 

It  is  very  awkward  for  one  lady  to  rise  and 
give  another  lady  a seat  in  a street  car,  unless 
the  lady  standing  be  very  old,  or  evidently  ill 
and  weak. 

When  an  apology  is  offered,  accept  it,  and  do 
so  with  a good  grace,  not  in  a manner  that 
implies  you  do  not  intend  changing  your 
opinion  of  the  offense. 

In  conversing  with  a person,  do  not  repeat 
the  name  frequently,  as  it  implies  one  of  two 
extremes,  that  of  familiarity  or  haughtiness. 

A good  bit  of  advice  is  the  saying,  “ Think 
twice  before  you  speak  once,”  as  thus  only  can 
you  learn  to  always  speak  to  the  point. 

Never  enter  a room  noisily.  Never  enter  the 
private  bed-room  of  a friend  without  knocking. 
Never  fail  to  close  the  door  after  you,  and  do 
not  slam  it. 

Never  seal  a letter  that  is  to  be  given  to  a 
friend  for  delivery.  It  looks  as  though  you 
doubted  his  or  her  honor  in  refraining  from 
examining  the  contents. 

Never  correct  any  slight  inaccuracy  in  state- 
ment or  fact.  It  is  better  to  let  it  pass  than  to 
subject  another  to  the  mortification  of  being 
corrected  in  company. 


ETIQUETTE 


473 


Always  adopt  a pleasant  mode  of  address. 
Whether  you  are  speaking  to  inferiors  or  to 
your  equals,  it  will  alike  give  them  a kindly 
and  happy  impression  of  you. 

Do  not  quickly  follow  up  a present  by  a 
return.  It  looks  too  much  like  payment. 
Never,  however,  fail  to  make  an  immediate 
acknowledgment  of  the  receipt  of  a gift. 

Never  presume  to  attract  the  attention  of  an 
acquaintance  by  a touch,  unless  you  are 
extremely  intimate.  Recognition  by  a simple 
nod  or  spoken  word  is  all  that  can  be  allowed. 

The  most  contemptible  meanness  in  the  world 
is  that  of  opening  a private  letter  addressed  to 
another.  No  one  with  the  slightest  self-respect 
would  be  guilty  of  such  an  act. 

Long  hair  and  a scrawling  signature  do  not 
constitute  a genius.  Be  careful,  then,  how  you 
draw  upon  yourself  the  ridicule  of  being  a 
shallow  pretender  by  adopting  either  or  both. 

Sneezing,  coughing  and  clearing  the  throat 
must  be  done  quietly  when  it  cannot  possibly 
be  avoided;  but  sniffing  and  expectorating 
must  never  be  indulged  in  in  decent  society. 

Do  not  make  promises  that  you  have  no 
intention  of  fulfilling.  A person  who  is  ever 
ready  with  promises,  which  he  fails  to  execute, 
is  soon  kuown  as  a very  unreliable  party. 

It  is  extremely  rude  to  look  over  the  shoulder 
of  one  who  is  reading  or  writing.  It  is  also 
rude  to  persist  in  reading  aloud  passages  from 
your  own  book  or  paper  to  one  who  is  also 
reading. 

Temper  has  much  more  to  do  with  good 
breeding  than  is  generally  supposed.  The 
French  are  allowed  to  be  the  most  polite  people 
in  the  world  when  they  are  really  only  the  most 
amiable. 

Neither  a gentleman  nor  a lady  will  boast  of 
the  conquests  he  or  she  has  made.  Such  a 
course  would  have  the  effect  of  exciting  the 
most  profound  contempt  for  the  boasters  in  the 
breasts  of  all  who  heard  them. 

Punctuality  is  a most  admirable  quality.  The 
man  or  woman,  who  possesses  it  is  a blessing  to 
his  or  her  friends.  The  one  who  lacks  it  is 
wanting  in  one  of  the  first  requisites  of  good- 
breeding. 

The  young  of  both  sexes  would  find  it  an 
inestimable  advantage  through  life  to  cultivate 
from  the  outset  a clear  intonation,  a well-chosen 
phraseology,  a logical  habit  of  thought,  and  a 
correct  accent. 

A rich  person  should  be  careful  how  he  gives 
to  the  poor,  lest  he  hurt  their  pride,  while  a 
poor  person  can  only  give  to  those  of  greater 
wealth  something  which  has  cost  only  affection, 
time  or  talent. 

We  should  not  neglect  very  young  people  in 
our  homes.  If  we  wish  our  children  to  have 


polished  manners,  and  to  express  themselves 
well,  we  must  lead  them  to  enter  into  the  con- 
versation that  is  going  on. 

When  walking  with  a lady,  it  is  etiquette  to 
give  her  the  wall,  but  if  she  have  your  arm  it  is 
quite  unnecessary  to  be  changing  at  every 
corner  you  come  to.  After  one  or  two  changes 
the  habit  becomes  ridiculous. 

The  art  of  giving  and  receiving  presents  is 
not  always  an  intuition.  A generous  person 
may  unwittingly  wound  where  he  intends  to 
please,  while  a really  grateful  person  may,  by 
want  of  tact,  appear  to  deprecate  the  liberality 
of  his  friends. 

If  a person  of  greater  age  than  yourself  desire 
you  to  step  into  a carriage  or  through  a door 
first,  it  is  more  polite  to  bow  and  obey  than  to 
decline.  Compliance  with  and  deference  to  the 
wishes  of  others  is  always  the  finest  breeding. 

If  you  present  a book  to  a friend,  do  not 
write  your  name  in  it  unless  it  be  requested.  By 
doing  so  you  are  taking  for  granted  that  your 
present  will  be  accepted,  and  also  that  a speci- 
men of  your  penmanship  will  give  additional 
value  to  the  gift. 

Learn  to  make  small  sacrifices  with  a good 
grace;  to  accept  small  disappointments  in  a 
patient  spirit.  A little  more  of  self-control,  a 
little  more  allowance  for  the  weaknesses  of 
others,  will  oftentimes  change  the  entire  spirit 
of  a household. 

A well-educated  person  proclaims  himself  by 
his  simple  and  terse  language.  Good  and  clear 
Saxon  is  much  to  be  preferred  to  high-sounding 
phrases  and  long  words;  it  is  only  the  half 
educated  who  mistake  verbosity  for  elegance. 

In  entering  an  exhibition  or  public  room 
where  ladies  are  present,  gentlemen  should 
always  lift  their  hats.  In  France  a gentleman 
lifts  his  hat  on  entering  a public  omnibus,  but 
that  is  not  necessary  according  to  the  American 
code  of  etiquette. 

Married  people  are  sometimes  guilty  of  the 
vulgar  habit  of  speaking  of  each  other  by  the 
initial  letter  of  their  first  name,  or  the  wife  of 
her  husband  as  “ Jones,”  omitting  the  “Mr.” 
This  denotes  very  ill  breeding,  and  should  be 
strenuously  avoided. 

We  are  not  to  be  polite  merely  because  we 
wish  to  please,  but  because  we  wish  to  consider 
the  feelings  and  spare  the  time  of  others  — 
because  we  wish  to  carry  into  daily  practice  the 
spirit  of  the  precept,  “ Do  unto  others  as  you 
would  have  others  do  unto  you.” 

To  yawn  in  the  presence  of  others,  to  put 
your  feet  on  a chair,  to  stand  with  your  back  to 
the  fire,  to  take  the  most  comfortable  seat  in  the 
room,  to  do  anything  in  fact  that  displays 
selfishness  and  a lack  of  respect  for  those  about 
you,  is  unequivocally  vulgar  and  ill-bred. 


474 


ETIQUETTE 


Never  employ  u extravagance  in  conversa- 
tion.” Always  employ  the  word  that  will  ex- 
press your  precise  meaning  and  no  more.  It  is 
absurd  to  say  it  is  “ immensely  jolly,”  or  “ dis- 
gustingly mean.”  Such  expressions  show 
neither  wit  nor  wisdom,  but  merest  flippancy. 

It  is  a duty  to  always  look  pleased.  It  is 
likewise  a duty  to  appear  interested  in  a story 
that  you  may  have  heard  a dozen  times  before ; 
to  smile  on  the  most  inveterate  proser ; in  short, 
to  make  such  minor  sacrifices  of  sincerity  as 
one’s  good  manners  and  good  feelings  may  dic- 
tate. 

It  is  in  bad  taste  to  undervalue  a gift  which 
you  have  yourself  offered.  If  it  is  valueless,  it 
is  not  good  enough  to  give  to  your  friend;  and 
if  you  say  you  do  not  want  it  yourself,  or  that 
you  would  only  throw  it  away  if  they  did  not 
take  it,  you  are  insulting  the  person  whom  you 
mean  to  benefit. 

When  in  general  conversation  you  cannot 
agree  with  the  proposition  advanced,  it  is  best 
to  observe  silence,  unless  particularly  asked  for 
your  opinion,  in  which  case  you  will  give  it 
modestly,  but  decidedly.  Never  be  betrayed 
into  too  much  warmth  in  argument;  if  others 
remain  unconvinced,  drop  the  subject. 

Never  indulge  in  egotism  in  the  drawing- 
room. The  person  who  makes  his  family,  his 
wealth,  his  affairs  or  his  hobby  the  topic  of 
conversation,  is  not  only  a bore,  but  a violator 
of  good  taste.  We  do  not  meet  in  society  to 
display  ourselves,  but  to  give  and  take  as  much 
rational  entertainment  as  our  own  accomplish- 
ments and  those  of  others  will  afford. 

A gift  should  always  be  valuable  for  some- 
thing besides  its  price.  It  may  have  been 
brought  by  the  giver  from  some  famous  place ; 
it  may  have  a valuable  association  with  genius, 
or  it  may  be  unique  in  its  workmanship.  An 
author  may  offer  his  book  or  an  artist  his 
sketch,  and  any  one  may  offer  flowers,  which 
are  always  a delicate  and  unexceptional  gift. 

Boasting  is  one  of  the  most  ill-bred  habits  a 
person  can  indulge  in.  Traveling  is  so  uni- 
versal a custom  now  that  to  mention  the  fact 
that  you  have  been  to  Europe  is  to  state  nothing 
exceptional.  Anybody  with  wealth,  health  and 
leisure  can  travel;  but  it  is  only  those  of  real 
intelligence  that  derive  any  benefit  from  the  art 
treasures  of  the  Old  World. 

Never  refuse  a gift  unless  you  have  a very 
good  reason  for  so  doing.  However  poor  the 
gift,  you  should  show  your  appreciation  of  the 
kindness  of  heart  which  prompted  it.  All  such 
deprecatory  phrases  as  “ I fear  I rob  you,”  or 
“ I am  really  ashamed  to  take  it,”  etc.,  are  in 
bad  taste,  as  they  seem  to  imply  that  you  think 
the  giver  cannot  afford  it. 


Always  look  at  the  person  who  is  conversing 
with  you,  and  listen  respectfully.  In  answer- 
ing, try  to  express  your  thoughts  in  the  best 
manner.  A loose  manner  of  expression  injures 
ourselves  much  more  than  our  hearers,  since  it 
is  a habit  which,  once  acquired,  is  not  easily 
thrown  off,  and  when  we  wish  to  express  our- 
selves well  it  is  not  so  easy  to  do  so. 

A good  memory  for  names  and  faces,  and  a 
self-possessed  manner,  are  necessary  to  every 
one  who  would  make  a good  impression  in 
society.  Nothing  is  more  delicately  flattering 
to  another  than  to  find  you  can  readily  call  his 
or  her  name,  after  a very  slight  acquaintance. 
The  most  popular  of  great  men  have  gained 
their  popularity  principally  through  the  posses- 
sion of  this  faculty. 

No  lady  of  good  breeding  will  sit  sideways 
on  her  chair,  or  with  her  legs  crossed  or 
stretched  apart,  or  hold  her  chin  in  her  hands, 
or  twirl  her  watch-chain  while  she  is  talking; 
nor  does  a well-bred  gentlemen  sit  astride  of 
his  chair,  or  bite  his  nails,  or  nurse  his  leg.  A 
man  is  always  allowed  more  freedom  than  a 
woman,  but  both  should  be  graceful  and  decor- 
ous in  their  deportment. 

Shyness  is  very  ungraceful  and  a positive  in- 
jury to  any  one  afflicted  with  it.  It  is  only 
allowable  in  very  young  people.  A person  who 
blushes,  stammers  and  fidgets  in  the  presence 
of  strangers  will  not  create  a very  good  impres- 
sion upon  their  minds  as  to  his  personal  worth 
and  educational  advantages.  Shyness  may  be 
overcome  by  determined  mixing  in  society. 
Nothing  else  will  have  an  effect  upon  it. 

A foreigner  should  always  be  addressed  by 
his  full  name,  as  Monsieur  de  Montmorenci; 
never  as  Monsieur  only.  In  speaking  of  him, 
give  him  his  title,  if  he  have  one.  For  example, 
in  speaking  to  a nobleman  you  would  say,  Mon- 
sieur le  Marquis;  in  speaking  of  him  in  his 
absence,  you  would  say,  Monsieur  le  Marquis 
de  Montmorenci.  Converse  with  a foreigner  in 
his  own  language.  If  you  are  not  sufficiently 
at  home  in  the  language  to  do  so,  apologize  to 
him,  and  beg  permission  to  speak  English. 

No  one  can  be  polite  who  does  not  cultivate  a 
“ good  memory.”  There  is  a class  of  absent- 
minded  people  who  are  to  be  dreaded  on  ac- 
count of  the  mischief  they  are  sure  to  create 
with  their  unlucky  tongues.  They  always 
recall  unlucky  topics,  speak  of  the  dead  as 
though  they  were  living,  talk  of  people  in  their 
hearing,  and  do  a hundred  and  one  things 
which,  in  slang  parlance,  is  “ treading  on  some- 
body’s toes.”  Carelessness  can  be  carried  to 
such  a pitch  as  to  almost  amount  to  a crime. 
Cultivate  a good  memory,  therefore,  if  you  wish 
to  say  pleasant  things  and  to  avoid  disagreeable 
ones. 


'^•I*leiArt  ^Conversation^-^ 


The  art  of  expressing  one’s  thoughts  in  clear, 
simple,  elegant  English  is  one  of  the  first  to  be 
attained  by  those  who  would  mix  in  good 
society.  You  must  talk,  and  talk  fairly  well, 
if  you  would  not  altogether  fail  of  producing 
some  kind  of  impression  upon  society.  To  have 
something  to  say,  and  to  say  it  in  the  best  pos- 
sible manner,  is  to  insure  success  and  admira- 
tion. The  first  thing  necessary  for  the  attain- 
ment of  this  valuable  accomplishment  is  a good 
education.  An  acquaintance  with  the  current 
literature  of  the  day  is  absolutely  essential  to  a 
good  talker.  A perfect  familiarity  with  the 
English  language,  its  grammar,  pronunciation, 
etc.,  is  indispensable.  Those  who  have  to  con- 
tend with  a lack  of  early  advantages  in  this 
respect  can  supply  the  deficiency  by  private 
study,  and  close  observance  wherever  good 
English  is  spoken.  Above  all  should  they  avoid 
associating  with  those  who  express  themselves 
incorrectly  or  vulgarly. 

Nothing  is  so  infectious  as  a bad  accent  or 
incorrect  form  of  speech. 

All  affectations  of  foreign  accent,  mannerisms, 
exaggerations  and  slang  are  detestable. 

Equally  to  be  avoided  are  inaccuracies  of 
expression,  hesitation,  and  undue  use  of  French 
or  other  foreign  words,  and  anything  approach- 
ing to  flippancy,  coarseness,  triviality  or  pre- 
varication. 

The  voice  should  never  be  loud,  no  gesticula- 
tion should  accompany  the  speech,  and  the 
features  should  be  under  strict  control.  Nothing 
is  more  ill-bred  than  a half-opened  mouth,  a 
vacant  stare,  a wandering  eye  or  a smile  ready 
to  break  into  a laugh  at  any  moment.  Abso- 
lute suppression  of  emotion,  whether  of  anger, 
laughter,  mortification  or  disappointment,  is 
one  of  the  most  certain  marks  of  good-breeding. 

Next  to  unexceptionable  grammar,  correct 
elocution  and  a frank,  easy  bearing,  it  is  neces- 
sary to  be  genial.  If  you  cannot  be  animated, 
sympathetic  and  cheerful,  do  not  go  into 
society.  Dull  and  stupid  people  are  but  so 
many  clogs  to  the  machinery  of  social  life. 

The  matter  of  conversation  is  as  important  as 
the  manner.  Tact  and  good  feeling  will,  in 
people  of  sound  sense,  indicate  the  shoals  and 
quicksands  to  be  avoided  in  conversation,  but 
for  safety’s  sake  it  will  be  best  to  enumerate  a 
few  of  them : 

Complimentary  speeches  should  be  avoided, 
unless,  indeed,  so  delicately  put  as  to  be  scarcely 
discernible.  Flattery  is  suggestive  of  snob- 
bishness, particularly  if  it  be  paid  to  people  of 
great  wealth  and  high  position.  It  induces 
disgust  on  the  part  of  the  receiver,  and  insin- 
cerity on  that  of  the  giver. 


The  habit  of  “fishingJ’  for  compliments  is 
notably  vulgar,  and  it  is  one  in  which  a certain 
class  of  young  people  are  very  apt  to  indulge, 
especially  among  themselves  in  private.  It 
indicates  vanity  in  the  angler  and  begets  con- 
tempt on  the  part  of  the  one  who  from  inter- 
ested motives  nibbles  gently  at  the  bait. 

All  “ slang  ” is  vulgar.  This  fact  cannot  be 
too  forcibly  impressed  upon  the  minds  of  the 
young  people  of  this  day,  as  the  alarming  prev- 
alence of  slangy  conversational  phrases  is 
enough  to  cause  our  decorous  fathers  and 
mothers  to  rise  in  their  graves. 

Many  of  the  daughters  of  our  most  wealthy 
and  influential  citizens  have  an  idea  that  their 
position  will  excuse  or  gloss  the  vulgarity  of  a 
“cant”  phrase  now  and  then.  Nothing  was 
ever  more  erroneous.  No  position,  however 
high,  can  excuse  the  vulgarity  of  this  practice, 
and  it  is  a grand  mistake  also  to  imagine  slang 
to  be  a substitute  for  wit.  We  refer  particu- 
larly to  this  habit  among  young  ladies,  as  it  is 
more  reprehensible  in  them  than  in  the  opposite 
sex,  although  it  indicates  bad  breeding  on  their 
part  as  well. 

Scandal  should  be  avoided  above  all  things. 
It  is  a sin  against  morality  as  well  as  good 
taste. 

Punning  is  a most  objectionable  habit  in 
society.  An  inveterate  punster  is  an  intolerable 
bore,  and  unless  a pun  amounts  to  a positive 
witticism  it  should  never  be  propounded  in 
company. 

Long  arguments  should  be  avoided  in  gen- 
eral company.  They  become  tiresome  to  the 
hearers.  Always  endeavor  to  change  the  sub- 
ject after  it  has  continued  a reasonable  length 
of  time. 

Religion  and  politics  are  two  subjects  to  be 
avoided  in  general  conversation.  People  usually 
have  strong  prejudices  on  both  these  points, 
and  it  is  a rule  of  good-breeding  to  respect  the 
prejudices  of  those  about  you. 

Never  interrupt  the  speech  of  another.  This 
is  an  unpardonable  sin  against  good-breeding. 

A good  listener  is  more  to  be  desired  than  a 
fine  conversationalist.  In  order  to  be  a good 
listener  you  must  appear  to  be  interested, 
answer  appropriately,  briefly  and  to  the  point, 
and  give  your  companion  generally  the  impres- 
sion that  you  are  in  sympathy  with  and  highly 
entertained  by  what  he  is  saying. 

Avoid  pedantic  displays  of  learning. 

All  topics  specially  interesting  to  gentlemen, 
such  as  the  farm  and  business  matters  gener- 
ally, should  be  excluded  in  general  society. 

The  expression  of  immature  opinions  is  always 
in  bad  taste.  Persons,  young  or  old,  should 


476 


ART  OF  CONVERSATION 


not  attempt  to  criticise  books  or  art  unless 
positively  certain  that  their  knowledge  of  the 
subject  is  sufficient  to  justify  the  criticism. 

Be. very  careful  of  introducing  long-winded 
anecdote  into  the  conversation.  Nothing  is 
more  awkward  than  to  find  an  array  of  bored 
faces  when  one  is  not  more  than  half  through  a 
long  story. 

Repartee  should  be  indulged  in  only  moder- 
ately. Otherwise  it  may  degenerate  into  flip- 
pancy, a habit  much  to  be  condemned  in  a 
certain  class  of  young  persons  who  think  them- 
selves ud usually  clever,  or,  as  our  American  word 
goes,  “smart.” 

In  using  titles,  such  as  “ General,”  “Doctor,” 
etc.,  you  must  always  append  the  surname  if 
you  are  a stranger  or  any  other  than  a most 
intimate  friend.  For  example,  you  should  say, 
“What  did  you  observe,  Doctor  Gray?”  not 
“What  did  you  observe,  Doctor?”  Names 
should  be  used  as  little  as  possible,  and  never 
familiarly.  Few  solecisms  give  greater  offense 
than  a liberty  taken  with  a name. 

In  addressing  a person  of  title  in  England, 
“My  Lord”  and  “ My  Lady”  are  seldom  used 
except  by  servants.  The  Prince  of  Wales  may 
be  addressed  as  “Sir,”  and  the  Queen  as 
“ Madame.”  A Frenchman,  however,  whatever 
his  rank,  is  addressed  as  “Monsieur,”  and  a 
Frenchwoman,  whether  duchess  or  dressmaker, 
as  “ Madame.”  It  would  be  as  ill-bred  to  omit 
to  say  Monsieur,  Mein  Herr  and  Signor,  in 
France,  Germany  and  Italy,  respectively,  as  it 
would  to  say,  Sir,  Ma’am  and  Miss,  as  the 
servants  do  in  this  country. 

The  great  secret  of  talking  well  is  to  adapt 
your  conversation  to  your  company  or  skillfully 
as  may  be. 

People  take  more  interest  in  their  own  affairs 
than  in  anything  else  which  you  can  name.  A 
wise  host  or  hostess  will  then  lead  a mother  to 
talk  of  her  children,  an  author  of  his  book,  an 
artist  of  his  picture,  etc.  Having  furnished  the 
topic,  you  have  but  to  listen  and  acquire  a repu- 
tation for  being  amiable,  agreeable,  intelligent 
and  well-bred. 

If  you  would  not  be  unpopular,  do  not  always 
be  witty,  no  matter  what  your  natural  abilities 
may  be  in  that  line.  People  do  not  like  to  be 
always  outshone. 

Do  not  too  officiously  supply  a word  or  phrase 
if  a speaker  hesitate  for  a moment;  he  will 
think  of  the  one  he  wants  or  supply  another  in 
good  time. 

Never  correct  a fault  in  pronunciation  or  in 
facts,  in  company  or  in  private,  if  you  wish  to 
retain  a friend. 

Avoid  such  colloquialisms  as  “says  I,”  “you 
know,”  and  other  senseless  repetitions  that 


might  be  mentioned.  Never  speak  of  a person 
as  “ a party,”  nor  refer  to  absent  persons  as 
“ he  ” or  “ she.”  Give  the  name  of  the  lady  or 
gentleman  referred  to. 

In  telling  a joke,  do  not  laugh  yourself  before 
the  point  is  reached.  If  the  joke  be  original, 
do  not  laugh  at  all. 

In  a tete-a-tete  conversation  it  is  ill-bred  to 
drop  the  voice  to  a whisper. 

Egotism  is  always  in  bad  taste.  Allow  others 
the  privilege  of  proclaiming  your  merits. 

Never  speak  of  personal  or  private  matters  in 
general  company. 

Avoid  as  much  as  possible  beginning  a con- 
versation with  stale  commonplaces,  such  as 
“ It  is  a fine  day,”  “ The  weather  is  charming,” 
etc. 

Do  not  speak  slightingly  of  the  city  or  neigh- 
borhood in  which  you  may  be  visiting.  By 
offending  the  prejudices  of  those  about  you,  you 
render  yourself  extremely  disagreeable. 

Avoid  all  excitability  and  dogmatism  in  con- 
versation. Nothing  is  more  annoying  than  to 
converse  with  an  arrogant,  loud-speaking  per- 
son. 

Always  yield  the  point  in  conversation  if  you 
find  the  argument  is  likely  to  become  violent. 

Avoid  lavishing  praise  on  the  members  of 
your  own  family.  It  is  almost  as  bad  as  prais- 
ing yourself. 

It  is  exceedingly  bad  taste  to  parade  the  fact 
that  you  have  traveled  in  foreign  countries,  or 
that  you  are  acquainted  with  distinguished  or 
wealthy  people,  that  you  have  been  to  college, 
or  that  your  family  is  distinguished  for  gen- 
tility and  blue  blood. 

In  speaking  of  husband  or  wife,  do  not  use 
the  surname  alone.  To,  say  “I  was  telling 
Brown,”  is  extremely  vulgar.  Always  prefix  the 
Mr. 

Always  endeavour  to  contribute  your  quota 
to  the  general  conversation.  It  is  as  much  your 
duty  to  entertain  as  to  be  entertained.  Bash- 
fulness is  as  much  to  be  avoided  as  too  much 
assurance. 

Never  ask  questions  of  a personal  nature, 
such  as  what  a certain  article  cost,  or  why  so- 
and-so  did  not  go  to  the  opera.  They  are 
decidedly  impertinent. 

Look  at  the  person  with  whom  you  are  con- 
versing, but  do  not  stare. 

Avoid  loud  laughter  in  society. 

If  you  carry  on  the  thread  of  a conversation 
after  the  entrance  of  a visitor,  you  should  always 
recapitulate  what  has  been  said  before  his  or  her 
arrival. 

Remember  that  “ an  excellent  thing  in  woman 
is  a voice  low,  but  sweet,”  and  cultivate  a dis- 
tinct but  subdued  tone. 

Emerson  says:  “You  cannot  have  one  well- 


TABLE  ETIQUETTE 


477 


bred  man  'without  a whole  society  of  such.” 
Elsewhere  he  says:  “It  makes  no  difference,  in 
looking  back  five  years  how  we  have  dieted  or 


dressed;  but  it  counts  much  whether  we  have 
had  good  companions  in  that  time  — almost  as 
much  as  what  we  have  been  doing.” 


Table  Etiquette  ^ 


Set  yourself  in  an  upright  position  — not  too 
close  nor  yet  too  far. 

Take  your  napkin,  partially  unfold  it  and  lay 
it  across  your  lap.  It  is  not  the  correct  thing 
to  fasten  it  to  your  button-hole  or  spread  it  over 
your  breast. 

Do  not  trifle  with  your  knife  or  fork,  or -drum 
on  the  table,  or  fidget  in  any  way,  while  waiting 
to  be  served. 

Keep  your  hands  quietly  in  your  lap,  your 
mind  composed  and  pleasantly  fixed  upon  the 
conversation.  Let  all  your  movements  be  easy 
and  deliberate.  Undue  haste  indicates  a nervous 
lack  of  ease. 

Should  grace  be  said,  you  will  give  the  most 
reverent  attention  in  respectful  silence  during 
the  ceremony. 

Exhibit  no  impatience  to  be  served.  During 
the  intervals  between  the  courses  is  your  oppor- 
unity  for  displaying  your  conversational  abilities 
to  those  sitting  near  you.  Pleasant  chat  and 
witty  remarks  compose  the  best  possible  sauce 
to  a good  dinner. 

Eat  slowly ; it  will  contribute  to  your  good 
health  as  well  as  your  good  manners.  Thor- 
ough mastication  of  your  food  is  necessary  to 
digestion.  An  ordinary  meal  should  occupy 
from  thirty  minutes  to  an  hour. 

You  may  not  desire  the  soup,  which  is  usually 
the  first  course,  but  you  should  not  refuse  to 
take  it.  You  can  eat  as  much  or  as  little  as  you 
please,  but  you  would  look  awkward  sitting 
with  nothing  before  you  while  the  others  are 
eating. 

When  eating  soup,  take  it  from  the  side  of 
the  spoon,  and  avoid  making  any  noise  in  so 
doing. 

Should  you  be  asked  by  the  host  what  part 
of  the  fowl  you  prefer,  always  have  a choice, 
and  mention  promptly  which  you  prefer. 
Nothing  is  more  annoying  than  to  have  to  serve 
two  or  three  people  who  have  no  preferences 
and  will  take  “ anything.” 

Never  place  waste  matter  on  the  table-cloth. 
The  side  of  your  plate,  or  side  dishes  that  have 
contained  sauces  or  vegetables,  will  answer  as  a 
receptacle  for  bones,  potato  skins,  etc. 

You  will  use  your  fork  to  convey  all  your 
food  to  your  mouth,  except  it  may  be  certain 
sauces  that  would  be  more  conveniently  eaten 
with  a spoon.  Eor  instance,  you  should  not 


attempt  to  eat  peas  with  a fork.  If  you  are 
not  provided  with  a spoon,  ask  for  one. 

The  knife  is  used  only  for  cutting  meat  and 
other  articles  of  food,  for  spreading  butter  on 
bread,  etc. 

Here  is  a summary  of  blunders  to  avoid : 

Do  not  eat  fast. 

Do  not  make  noise  with  mouth  or  throat. 

Do  not  fill  the  mouth  too  full. 

Do  not  open  the  mouth  in  masticating. 

Do  not  leave  the  table  with  food  in  your 
mouth. 

Be  careful  to  avoid  soiling  the  cloth. 

Never  carry  anything  like  food  with  you 
from  the  table. 

Never  apologize  to  the  waiters  for  making 
them  trouble ; it  is  their  business  to  serve  you. 
It  is  proper,  however,  to  treat  them  with 
courtesy,  and  say,  “No,  I thank  you,”  or  “If 
you  please,”  in  answer  to  their  inquiries. 

Do  not  introduce  disgusting  or  unpleasant 
topics  of  conversation. 

Do  not  pick  your  teeth  or  put  your  finger  in 
your  mouth  at  the  table. 

Do  not  come  to  table  in  your  shirt-sleeves,  or 
with  soiled  hands  or  tousled  hair. 

Do  not  cut  your  bread;  break  it. 

Do  not  refuse  to  take  the  last  piece  of  bread 
or  cake ; it  looks  as  though  you  imagined  there 
might  be  no  more. 

Do  not  express  a preference  for  any  part  of  a 
dish  unless  asked  to  do  so. 

HOW  TO  CAEYE. 

We  propose  to  give  here  a few  rules  upon  the 
practice  of  carving,  which  may  be  of  benefit  to 
the  tyro,  and  help  him  to  acquire  that  ease  and 
dexterity  which  is  so  conducive  to  peace  and 
comfort  around  the  family  board: 

In  carving  a sirloin  of  beef,  the  upper  cuts 
should  be  made  lengthwise  of  the  beef,  while 
the  under  cuts  are  crosswise  — the  under  cuts 
being  also  much  thicker  than  the  upper  cuts. 
As  there  is  much  difference  of  opinion  as  to 
which  is  the  choicest  piece,  it  is  best  for  the 
carver  to  ask  his  guests  which  cut  they  prefer. 

Bib  roasts,  rolled,  and  a round  of  beef  are 
always  cut  in  very  thin  horizontal  slices  across 
the  whole  surface  of  the  meat.  It  is  essential, 
though,  that  these  slices  be  quite  thin, 


478 


TABLE  ETIQUETTE 


The  leg,  the  loin,  the  shoulder  and  the  saddle 
are  the  four  pieces  of  mutton  usually  brought 
to  the  table  to  be  carved.  First  as  to  the  leg: 
This  must  be  placed  on  the  table  with  the 
knuckle  to  the  left  hand.  Then  cut  into  the 
side  farthest  from  you  toward  the  bone,  helping 
thin  slices  from  the  right  and  thick  slices  to- 
ward the  knuckle.  Always  divide  the  little 
bunch  of  fat  near  the  thick  end  among  your 
guests,  as  it  is  a great  delicacy. 

A saddle  of  mutton  is  often  ordered  for  a 
small  dinner  party.  It  is  cut  in  very  thin 
slices,  close  to  the  back-bone,  and  then  down- 
ward. 

Place  a “ shoulder  ” with  the  knuckle  toward 
the  right  hand,  the  blade  bone  toward  the  left. 
Place  your  fork  firmly  in  the  middle  of  the 
edge  farthest  from  you,  and  cut  dexterously 
from  the  edge  to  the  bone.  This  causes  the 
meat  to  fly  open,  when  you  can  cut  slices  on 
each  side  of  the  opening,  until  there  is  no 
more  to  cut,  when  the  meat  should  be  turned 
over  and  slices  cut  from  the  under  side.  An- 
other method  of  carving  this  joint  is  to 
cut  slices  lengthwise  from  the  end  to  the 
knuckle. 

The  loin  of  mutton,  which  is  a piece  in- 
tended specially  for  family  use,  should  be  carved 
either  through  the  joints,  or  maybe  cut  length- 
wise in  a parallel  line  with  the  joints. 

A fillet  of  veal  is,  in  shape  and  appearance, 
very  similar  to  a round  of  beef,  and  is  carved 
in  the  same  way  by  cutting  horizontal  slices 
over  the  whole  surface  of  the  meat.  The  slices, 
however,  should  not  be  nearly  so  thin  as  beef.  A 
fillet  of  veal  is  cut  from  the  leg,  the  bone  is 
removed  by  the  butcher,  and  the  pocket  thus 
made  is  filled  with  dressing,  which  is  taken  out 
and  helped  with  a spoon  by  the  carver. 

A breast  of  veal  may  be  either  roasted  or 
stewed.  If  used  as  a roasting-piece,  you  will 
have  the  butcher  make  an  opening  or  hole  in  it 
for  the  reception  of  the  dressing.  In  carving 
it,  the  ribs  may  be  separated  from  the  brisket 
and  sent  round. 

A fore- quarter  of  lamb  consists  of  shoulder, 
breast  and  ribs.  The  knife  must  be  first  placed 
upon  the  shoulder,  drawn  though  horizontally, 
and  the  joint  removed  and  placed  upon  another 
dish.  The  ribs  can  then  be  separated,  and  the 
breast  sliced  and  sent  around. 

A calf’s  head,  which  is  by  some  considered  a 
delicacy,  must  be  cut  down  the  center  in  thin 
slices  on  each  side.  A small  piece  of  the  pal- 
ate, of  the  sweetbread,  and  of  the  meat  around 
the  eye,  must  be  put  on  each  plate  and  sent 
around. 

In  carving  a haunch  of  venison,  make  a cut 


across  the  knuckle,  after  which  cut  slices  by  mak- 
ing straight  incisions  lengthwise. 

There  are  three  methods  allowed  in  carving 
a ham.  The  most  common  one  probably  is  to 
cut  it  like  a leg  of  mutton,  beginning  in  the  mid- 
dle, and  cutting  either  way.  You  may,  how- 
ever, begin  at  the  knuckle,  cutting  slices  in  a 
slanting  direction,  or  you  may  begin  at  the 
thick  end.  The  slices  must  always  be  as  thin 
and  delicate  as  possible,  and  are  the  usual  ac- 
companiment to  fowl  or  veal. 

Tongue  must  always  be  cut  in  thin,  regular 
slices.  Make  the  first  a short  distance  from  the 
tip,  where  a slice  of  some  size  may  be  at- 
tained. The  tip  is  considered  quite  a tid-bit  by 
some  people. 

In  carving  a chicken,  first  cut  off  the  wings. 
This  is  easily  done  by  learning  where  to  strike 
the  joint.  Then  slice  the  breast,  and  cut  off 
the  merry-thought  and  side  bones.  The  breast 
should  always  be  helped  first,  then  the  wings  — 
the  liver  wing  being  the  better  of  the  two.  It 
is  better  to  always  reserve  a small  slice  of  the 
white  meat  to  be  served  with  the  dark. 

Pigeon,  snipe  and  quail  are  cut  in  half,  and  a 
piece  sent  to  each  guest.  When  the  birds  are 
small,  you  send  a whole  one. 

Goose  and  turkey  are  helped  by  cutting 
slices  of  the  breast,  and  then  the  wings  and 
legs  are  removed.  The  breast  is  considered 
the  best  meat,  after  that  the  wings. 

Boiled  rabbits  are  carved  thus:  First  cut  off 
the  legs,  then  take  out  the  shoulders  with  a 
sharp-pointed  knife,  then  break  the  back  into 
three  or  four  pieces  at  the  joint.  The  back  is 
the  choice  help,  especially  the  piece  in  the  cen- 
ter. The  shoulder  is  next  in  order  after  the 
back,  and  the  legs  come  last.  The  kidney  is 
a delicate  bit. 

For  cutting  fish  a regular  fish-slice  is  pro- 
vided. Salmon  and  all  fish  of  that  order  are 
cut  in  slices  down  the  middle  of  the  upper  side, 
and  then  in  slices  across  on  the  under  side.  A 
piece  of  each  should  be  helped  to  all. 

Mackerel  divides  among  four  people.  Pass 
the  fish-knife  between  the  upper  and  under 
half  from  head  to  tail,  then  halve  each  side,  and 
help  to  a quarter. 

Cut  cod  crosswise  like  salmon,  then  down- 
ward, and  se$d  a small  piece  around  on  each 
plate  as  well. 

Large  flat  fish,  as  turbot,  flounders,  John 
Dorey,  etc.,  are  first  cut  down  the  middle  from 
head  to  tail,  then  across  to  the  fin,  in  slices. 
The  fin,  being  considered  a delicacy  by  some, 
should  be  helped,  too. 

Small  fish,  like  smelts,  whiting,  etc.,  are  sent 
whole  to  each  guest. 


George  Washington’s  Rules  of  Conduct 


Let  your  discourse  with  men  of  business  be 
short  and  comprehensive. 

In  visiting  the  sick  do  not  presently  play  the 
physician. 

In  the  presence  of  others  sing  not  to  your- 
self with  a humming  noise,  nor  drum  with  your 
fingers  or  feet. 

Read  no  letters,  books  or  papers  in  company. 

Come  not  near  the  book  or  writings  of  any 
one  so  as  to  read  them,  unless  desired. 

Let  your  countenance  be  pleasant,  but  in 
serious  matters  somewhat  grave. 

Show  not  yourself  glad  at  the  misfortune  of 
another,  even  though  he  were  your  enemy. 

Strive  not  with  your  superiors  in  argument, 
but  always  submit  your  judgment  to  others 
with  modesty. 

When  a man  does  all  he  can,  though  it  suc- 
ceeds not  well,  blame  not  him  that  did  it. 

Mock  not,  nor  jest  at  anything  of  import- 
ance; break  no  jests  that  are  sharp-biting,  and 
if  you  deliver  anything  witty  and  pleasant, 
abstain  from  laughing  thereat  yourself. 

Etiquette  o 


Use  no  reproachful  language  against  any 
one,  neither  curse  nor  revile. 

Associate  yourself  with  men  of  good  quality, 
if  you  esteem  your  own  reputation. 

Be  not  immodest  in  urging  your  friend  to 
discover  a secret. 

Speak  not  of  doleful  things  in  time  of  mirth, 
nor  at  the  table. 

Break  not  a jest  where  none  takes  pleasure  in 
mirth. 

Laugh  not  loud,  nor  at  all  without  occasion. 

Treat  with  men  at  fit  times  about  business. 

Whisper  not  in  the  company  of  others. 

Make  no  comparisons,  and  if  any  of  the  com- 
pany be  commended  for  any  brave  act,  com- 
mend not  another  for  the  same. 

Be  not  curious  to  know  the  affairs  of  others, 
neither  approach  to  those  that  speak  in  private. 

Undertake  not  what  you  cannot  perform,  but 
be  careful  to  keep  your  promise. 

Be  not  tedious  in  discourse. 

Speak  not  evil  of  the  absent,  for  it  is  unjust. 

Let  your  recreations  be  manful,  not  sinful. 

the  Street 


A lady  will  bow  first  if  she  meets  a gentle- 
man acquaintance  on  the  street. 

A lady  will  not  stop  on  the  street  to  converse 
with  a gentleman.  If  he  wishes  to  chat  with 
her,  he  will  turn  and  walk  by  her  side  until  he 
has  finished  his  conversation,  then  raise  his  hat 
and  leave  her. 

It  is  not  etiquette  for  a lady  to  take  the  arm 
of  a gentleman  on  the  street  in  the  day-time, 
unless  he  be  a lover  or  a husband,  and  even  then 
it  is  seldom  done  in  America. 

In  England  it  is  permissible  for  a lady  to  ac- 
cept the  arm  of  even  an  ordinary  acquaintance 
on  the  street.  In  foreign  cities  it  is  not  comme 
il  faut  for  ladies  to  appear  on  the  street  at  all 
without  a gentleman. 

A gentleman  escorting  two  ladies  may  offer 
each  an  arm,  but  a lady  should  never  under  any 
circumstances  walk  between  two  gentlemen, 
holding  an  arm  of  each. 

On  meeting  friends  or  acquaintances  on  the 
street  or  in  public  places,  you  should  be  careful 
not  to  call  their  names  so  loudly  as  to  attract 
the  attention  of  those  around. 

Never  call  across  the  street,  and  never  carry 
on  a conversation  in  a public  vehicle  unless  you 
are  seated  side  by  side. 

Gentlemen  should  never  stare  at  ladies  on 
the  street. 


In  walking  with  a lady  a gentleman  should 
take  charge  of  any  small  parcel,  book,  etc.,  with 
which  she  may  be  burdened. 

Never  recognize  a gentleman  unless  you  are 
perfectly  sure  of  his  identity.  Nothing  is  more 
awkward  than  a mistake  of  this  kind. 

A well-bred  man  must  entertain  no  respect 
for  the  brim  of  his  hat.  True  politeness  de- 
mands that  the  hat  be  removed  entirely  from 
the  head.  Merely  to  nod  or  to  touch  the  brim 
of  your  hat  is  a lack  of  courtesy.  The  body 
should  not  be  bent  at  all  in  bowing. 

A gentleman  will  always  give  a lady  the  in- 
side of  the  walk  on  the  street. 

Ladies  should  avoid  walking  rapidly  on  the 
street,  as  it  is  ungraceful. 

A gentleman  walking  with  a lady  should  ac- 
commodate his  step  to  hers.  It  looks  exceed- 
ingly awkward  to  see  a gentleman  two  or  three 
paces  ahead  of  a lady  with  whom  he  is  supposed 
to  be  walking. 

Staring  at  people,  expectorating,  looking 
back  on  the  street,  calling  in  a loud  voice, 
laughing,  etc.,  are  very  bad  manners  on  the 
street. 

A gentleman  attending  a lady  will  hold  the 
door  open  for  her  to  pass.  He  will  also  per- 
form the  same  service  for  any  lady  passing  in 
or  out  unattended. 


480 


HINTS  ON  TRAVELING 


A gentleman  may  assist  a lady  from  an  omni- 
bus, or  over  a bad  crossing,  without  the 
formality  of  an  introduction.  Having  performed 
the  service,  he  will  bow  and  retire. 

No  gentleman  will  smoke  when  standing  or 
walking  with  a lady  on  the  street. 


A quiet  and  unobtrusive  demeanor  upon  the 
street  is  the  sign  of  a true  lady,  who  goes  about 
her  own  affairs  in  a business-like  way,  and  has 
always  a pleasant  nod  and  smile  for  triends  and 
acquaintances. 


-^)  Hints  on  Traveling 


Consider  what  route  you  are  taking  when  you 
are  contemplating  a journey,  and  decide  defi- 
nitely upon  it.  Go  to  the  ticket  office  of  the 
road  and  procure  a time-table,  where  you  will 
find  the  hour  for  leaving,  together  with  names 
of  stations  on  the  road,  etc. 

When  you  intend  taking  a sleeping-berth, 
secure  your  ticket  for  same  a day  or  two  before 
you  intend  starting,  so  as  to  obtain  a desirable 
location.  A lower  birth  in  the  center  of  the  car 
is  always  the  most  comfortable,  as  you  escape 
the  jar  of  the  wheels  and  drafts  from  the  open- 
ing door. 

Take  as  little  baggage  as  possible,  and  see 
that  your  trunks  are  strong  and  securely 
fastened.  A good,  stout  leather  strap  is  a safe- 
guard against  bursting  locks. 

In  checking  your  baggage,  look  to  the  checks 
yourself,  to  make  sure  the  numbers  correspond. 
Having  once  received  your  check,  you  need  not 
concern  yourself  "further  about  your  baggage. 
The  company  is  responsible  for  its  safe  de- 
livery. 

It  is  a wise  precaution  to  have  your  name 
and  address  carefully  written  upon  any  small 
article  of  baggage,  such  as  satchel,  umbrella, 
duster,  etc.,  so  that  in  case  you  leave  them  in 
the  car  the  railway  employes  may  know  where 
to  send  them. 

An  overcoat  or  package  lying  upon  a seat  is 
an  indication  that  the  seat  is  taken  and  the 
owner  has  only  left  temporarily.  It  would 
therefore  be  rude  in  you  to  remove  the  articles 
and  occupy  the  seat. 

A courteous  gentleman  will  also  relinquish 
his  place  to  two  ladies,  or  a gentleman  and  lady 
who  are  together,  and  seek  other  accommoda- 
tions. Such  a sacrifice  always  receives  its  re- 
ward in  grateful  admiration  of  his  character. 


It  is  only  courteous  for  a gentleman,  seeing 
a lady  looking  for  a seat,  to  offer  the  one  beside 
him,  as  she  scarcely  likes  to  seat  herself  beside 
him  without  such  invitation,  although  she  will, 
of  course,  if  there  are  no  entirely  vacant  seats, 
do  so  in  preference  to  standing. 

Ladies  traveling  alone,  when  addressed  in  a 
courteous  manner  by  gentlemen,  should  reply 
politely  to  the  remark;  and  in  long  journeys  it 
is  even  allowable  to  enter  into  conversation 
without  the  formality  of  an  introduction.  But 
a true  lady  will  always  know  how  to  keep  the 
conversation  from  bordering  on  familiarity,  and 
by  a quiet  dignity  and  sudden  hauteur  will 
effectually  check  any  attempt  at  presumption 
on  the  part  of  her  strange  acquaintance. 

Always  consult  the  comfort  of  others  when 
traveling.  You  should  not  open  either  door  or 
window  in  a railway  coach  without  first  ascer- 
taining if  it  will  be  agreeable  to  those  near 
enough  to  be  affected  by  it.  Ladies,  in  par- 
ticular, should  remember  that  they  have  not 
chartered  the  whole  coach,  but  only  paid  for  a 
small  fraction  of  it,  and  be  careful  not  to  mon- 
opolize the  dressing-room  for  two  or  three  hours 
at  a stretch,  wliile  half  a dozen  or  more  are 
waiting  outside  to  arrange  their  toilets. 

Genteel  travelers  will  always  carry  their  own 
toilet  articles,  and  not  depend  on  the  public 
brush  and  comb. 

A lady  will  avoid  over-dressing  in  traveling. 
Silks  and  velvets,  laces  and  jewelry  are  terribly 
out  of  place  on  a railroad  train.  The  appoint- 
ments of  the  traveler  may  be  as  elegant  as  you 
please,  but  they  should  be  distinguished  by  ex- 
ceeding plainness  and  quietness  of  tone.  Some 
ladies  have  an  idea  that  any  old  thing  is  good 
enough  to  travel  in,  and  so  look  exceedingly 
shabby  on  the  train. 


TS**  The  Secrets  of  Success 


While  it  is  impossible,  in  a world  made  up  of 
widely  differing  individuals,  to  formulate  a set 
of  rules  bv  which  each  could  be  shown  the 
surest  and  swiftest  way  to  secure  success  in  life, 
still  it  is  possible  to  call  attention  to  certain 
qualities  of  mind  and  character  whose  posses- 


sion has  cc mae  to  be  universally  looked  upon  as 
essential  to  those  who  may  aspire  to  struggle 
into  the  front  rank  of  the  world’s  workers.  As 
a matter  of  fact,  it  would  be  as  difficult  to  define 
the  common  expression,  “success  in  life,”  as  it 
would  be  to  lay  down  a royal  road  which  leads 


THE  SECRETS  OF  SUCCESS 


481 


to  it.  Given  a hundred  definitions,  from  as 
many  men,  each  treating  the  subject  from  his 
own  standpoint,  and  no  two  of  them  would  be 
found  alike;  and  the  opinion  of  each  of  these, 
as  time  passed  along  with  its  inevitable  ups  and 
downs,  would  be  found  to  vary  considerably. 
Flushed  with  recent  success,  the  speculator  to- 
day would  see  in  the  possession  of  millions  and 
in  the  control  of  vast  interests  the  only  proper 
goal  for  a man  of  his  great  genius;  tamed 
a few  days  later  by  unexpected  reverses,  and 
he  sees  in  some  conservative  enterprise  the 
fittest  sphere  of  his  future  usefulness.  Per- 
haps, then,  without  attempting  the  impossi- 
ble, in  a definition  of  success  in  life  which 
will  fit  all,  it  will  do  .to  look  upon  it  as 
the  accomplishment  of  the  laudible  life-pur- 
pose of  a man  of  natural  abilities.  In  the 
smoke  and  din  of  battle,  it  was  the  genius  of 
Napoleon  which  enabled  him  to  see  where  one 
or  two  bold  and  rapid  movements  would  secure 
the  advantage;  but  it  was  his  decision  of  char- 
acter which  enabled  him  to  profit  to  the  full  by 
the  discovery.  To  be  decisive  on  important 
occasions,  one  must  keep  cool.  The  Duke  of 
Wellington’s  calmness  never  forsook  him,  even 
in  the  most  trying  emergencies.  At  sea,  one 
terrible  night,  the  captain  of  the  vessel  rushed 
to  the  Duke,  who  was  preparing  for  bed,  and 
announced  that  the  vessel  would  soon  sink. 
“ Then  I shall  not  take  off  my  boots,”  the 
imperturbable  hero  of  Waterloo  responded  as  he 
paused  in  his  preparations  for  sleep.  There  is 
need  for  this  coolness  of  manner  and  decision  of 
action  in  all  lines  of  business.  The  surgeon, 
brought  face  to  face  with  a sudden  complication 
in  the  case  beneath  his  knife;  the  lawyer,  sur- 
prised by  the  springing  of  the  trap  which  his 
wily  opponent  had  prepared  for  him;  the  mer- 
chant, apprised  of  a turn  in  his  enterprises  that 
threatens  immediate  disaster  — all  are  called 
upon  to  exercise  this  quality,  and  in  thousands 
of  cases  the  dullest  man  in  a company  has 
obtained  the  prize  simply  because  he  grasped 
it  while  others  were  revolving  in  their  minds 
what  they  had  better  do  in  order  to  secure  it. 

NEVER  DESPAIR. 

Columbus  was  the  son  of  a weaver,  and  a 
weaver  himself.  Oliver  Cromwell  was  the  son 
of  a brewer.  Howard,  an  apprentice  to  a grocer. 
Benjamin  Franklin,  a journeyman  printer. 
Claude  Lorraine  was  bred  up  a pastry  cook. 
Moliere  was  the  son  of  a tapestry-maker.  Cer- 
vantes served  as  a common  soldier.  Homer  was 
a beggar.  Demosthenes  was  the  son  of  a cutler. 
Terence  was  a slave.  Daniel  De  Foe  was  a 
hosier,  and  the  son  of  a butcher.  Whitfield, 
son  of  an  inn-keeper.  Sir  Cloudesley  Shovel, 


rear-admiral  of  England,  was  an  apprentice  to  a 
shoemaker,  and  afterwards  a cabin  bov.  Bishop 
Prideaux  worked  in  the  kitchen  at  Exeter  Col- 
lege, Oxford.  Cardinal  Wolsey  was  the  son 
of  a butcher.  Ferguson  was  a shepherd.  Wil- 
liam Hogarth  was  but  an  apprentice  to  an 
engraver  of  pewter  pots.  Dr.  Mountain  was  the 
son  of  a beggar.  Virgil,  son  of  a porter; 
Horace,  of  a shop-keeper. 

TALENT  AND  TACT. 

To  excel  others  is  a proof  of  talent ; to  know 
when  to  conceal  superiority  is  the  fruit  of  tact. 
Further  comparison  of  these  qualities  is  thus 
set  forth  by  a recent  English  writer : 

Talent  is  something,  but  tact  everything. 
Talent  is  power — tact  is  skill;  talent  is  weight 

— tact  is  momentum ; talent  knows  what  to  do 

— tact  knows  how  to  do  it;  talent  makes  a man 
respectable  — tact  will  make  a man  respected; 
talent  is  wealth  — tact  is  ready  money.  For  all 
practical  purposes  of  life,  tact  carries  it  against 
talent  — ten  to  one.  Talent  makes  the  world 
wonder  that  it  gets  on  no  faster — tact  excites 
astonishment  that  it  gets  on  so  fast ; and  the 
secret  is  that  it  has  no  weight  to  carry;  it  makes 
no  false  steps  — it  hits  the  right  nail  on  the 
head  — it  loses  no  time  — it  takes  all  hints  — 
and  by  keeping  its  eye  on  the  weather-cock,  is 
ready  to  take  advantage  of  every  wind  that 
blows.  It  has  the  air  of  commonplace  and  all 
the  force  and  powers  of  genius.  It  can  change 
sides  with  hey-presto  movement  and  be  at  all 
points  of  the  compass,  while  talent  is  ponder- 
ously and  learnedly  shifting  a single  point. 
Talent  calculates  clearly,  reasons  logically, 
makes  out  a case  clear  as  daylight,  utters  its 
oracles  with  all  the  weight  of  justice  and  reason. 
Tact  refutes  without  contradicting,  puzzles  the 
profound  with  profundity,  and  without  wit  out- 
wits the  wise.  Setting  them  together  on  a race 
for  popularity,  pen  in  hand,  and  tact  will  dis- 
tance talent  by  half  the  course.  Talent  brings 
to  market  that  which  is  wanted ; tact  produces 
that  which  is  wished  for.  Talent  instructs;  tact 
enlightens.  Talent  leads  where  no  man  follows ; 
tact  follows  where  humor  leads.  Talent  is 
pleased  that  it  ought  to  have  succeeded ; tact  is 
delighted  that  it  has  succeeded.  Talent  toils 
for  posterity,  which  may  never  repay  it;  tact 
throws  away  no  pains,  but  catches  the  drift  of 
the  passing  hour.  Talent  builds  for  eternity, 
tact  on  short  lease,  and  gets  good  interest. 
Talent  is  certainly  a very  fine  thing  to  talk 
about,  a very  good  thing  to  be  proud  of,  a very 
glorious  eminence  to  look  down  from;  but  tact 
is  useful,  portable,  applicable,  always  market- 
able ; it  is  the  talent  of  talent,  the  availableness 
of  resources,  the  applicability  of  power,  the  eye 
of  discrimination,  the  right  hand  of  intellect. 


e Religions  and  Creeds  $ i { 

» THE  WORLD’S  RELIGIOUS  BELIEFS 


Deism  is  the  term  for  natural  as  opposed  to 
revealed  religion. 

Marabouts  are  religious  devotees  held  in 
great  reverence  by  the  Berbers. 

Some  writers  insist  that  absolute  atheism  has 
never  existed  in  a reasoning  mind. 

The  adherents  of  Zoroastrianism , the  ancient 
faith  of  Persia,  are  called  Parsees. 

The  shamrock  is  said  to  have  been  used  by 
St.  Patrick  as  a symbol  of  the  Trinity. 

Giaour  is  a term  applied  by  the  Turks  to  all 
who  do  not  believe  in  Mohammedanism. 

What  are  called  the  monastic  vows  are  three 
in  number  — poverty,  chastity  and  obedience. 

The  canonical  books  are  those  books  of 
Holy  Scripture  accepted  as  genuine  by  the 
Christian  churches. 

The  ascetics  were  ancient  Christians  who 
sought  a higher  and  more  spiritual  life  by 
means  of  severe  penances. 

Sir  Isaac  Newton  said : “ I find  more  sure 
marks  of  authenticity  in  the  Bible  than  in  any 
profane  history  whatever.” 

A strict  definition  of  nihilism  is  that  system 
of  philosophy  which  totally  rejects  religion  and 
substitutes  nothing  for  it. 

Freethinker  was  the  name  applied  from  one 
to  two  centuries  ago  to  those  deists  who  favored 
natural  as  against  revealed  religion. 

The  Stoics  taught  that  God  is  the  soul  of  the 
world,  and  that  man’s  supreme  good  is  to  live 
in  the  perfect  harmony  of  the  universe. 

The  Gnostics  were  an  early  speculative 
school,  with  principles  based  on  oriental  phil- 
osophy, combined  with  certain  tenets  of  Chris- 
tianity. 

The  belief  in  and  worship  of  one  personal  God 
is  called  monotheism.  Judaism,  Christianity 
and  Mohammedanism  are  all  monotheistic. 

Dervishes  are  Mohammedan  devotees.  They 
are  divided  into  two  sections  — the  Mevlevies, 
or  dancing,  and  the  Nashbendies,  or  howling 
dervishes. 

The  chamber  or  vault  beneath  a church,  gen- 
erally under  the  altar,  where  the  dead,  and 
particularly  ecclesiastics,  were  formerly  en- 
tombed, is  called  a crypt. 

The  Apple  of  Sodom  is  a fruit  mentioned  by 
Strabo,  Josephus,  and  others,  as  growing  on  the 
shores  of  the  Dead  Sea.  It  was  tempting  to 
the  eye,  but  if  tasted  filled  the  mouth  with 
bitter  ashes.  It  is  supposed  to  have  been  an 
oak-gall,  or  the  fruit  of  the  solanum. 

Antichrist  is  a name  which  occurs  only  in 
the  epistles  of  St.  John,  and  is  identified  by 
different  writers  with  more  or  less  probability 


with  false  Christs  and  other  enemies  of  Chris- 
tianity. 

The  Angelus  Bell  is,  in  Catholic  churches,  a 
bell  rung  at  morning,  noon  and  sunset,  to  invite 
the  faithful  to  recite  the  Angelic  Salutation. 
It  gives  name  to  a famous  picture  by  Millet. 

The  great  writers  and  teachers  who  suc- 
ceeded the  Apostles  from  the  second  to  the  sixth 
centuries  are  called  the  Fathers  of  the  Church. 
They  included  St.  Athanasius,  St.  Augustine, 
etc. 

Many  of  the  South  Sea  islanders  believe  that 
paradise  can  be  inherited  only  by  persons  of 
perfect  physical  forms.  Where  this  belief  pre- 
vails a man  will  die  rather  than  submit  to 
amputation. 

An  assembly  of  the  clergy  of  cathedral 
churches,  usually  held  in  the  chapter-house,  is 
called  a chapter . The  Parliaments  of  England 
were  held  in  the  chapter-house  of  Westminster 
Abbey  from  1377  to  1547. 

The  five  points  of  Calvinism  as  set  forth  by 
John  Calvin  of  Picardy  are:  (1)  Predestina- 
tion and  reprobation ; (2)  original  sin;  (3)  par- 
ticular redemption;  (4)  irresistible  grace;  (5) 
the  perseverance  of  the  saints. 

The  primary  meaning  of  chapel  was  a chest 
containing  relics  or  their  shrine.  Now  it  is  a 
place  of  worship  subordinate  to  a cathedral  or 
large  church,  or  connected  with  a castle,  uni- 
versity or  other  institution. 

Though  often  treated  as  a proper  name  by 
the  translators,  Belial  is  really  an  abstract  term 
meaning  “ that  which  is  without  use  or  profit,” 
hence  “ wickedness.”  “ Sons  of  Belial  ” is  one 
of  the  commonest  forms  in  use. 

The  staff,  terminating  in  a cross,  carried 
before  archbishops,  is  known  as  the  crozier ; it 
was  used  as  early  as  500  A.D.  The  crozier  of 
an  archbishop  differs  from  that  of  a bishop  in 
having  a cross  instead  of  a crook  on  the  top. 

Canonization  is  the  act  by  the  Pope  of 
declaring  a deceased  person  to  be  a saint.  The 
deceased’s  name  is  then  put  in  the  canon  or 
litany  of  the  saints,  and  a day  dedicated  to  his 
honor.  Canonization  cannot  take  place  within 
fifty  years  of  the  death  of  the  person  to  be 
canonized. 

The  Cartesian  doctrines , founded  on  the 
principle  “ I know,  therefore  I am,”  were  first 
promulgated  by  Bene  Descartes  of  Touraine  in 
1837.  He  held  that  thought  proceeded  from 
the  soul,  so  that  man  was  not  entirely  material, 
and  that  the  soul  must  be  from  some  being  not 
material  — i.  e.,  God. 


RELIGIONS  AND  CREEDS 


483 


In  the  Roman  Catholic  Church,  the  recep- 
tion of  the  tonsure,  a bare  circle  on  the  crown 
of  the  head,  precedes  admission  into  orders,  and 
is  administered  by  the  bishop.  The  Greek 
priests  also  bear  the  tonsure.  The  earliest  eccle- 
siastical precept  on  the  tonsure  occurs  in  a 
canon  of  the  Council  of  Toledo  ( 633  A.D. ) 

There  are  three  religious  systems  in  China: 
That  of  Yu,  restored  by  Koun-fou-tse  (Con- 
fucius); the  State  religion,  in  which  the 
emperor  acts  as  the  priest  and  intermediator; 
and  the  third  is  Buddhism.  There  are,  how- 
ever, Moslems,  Christians,  and  a few  Jews,  in 
China. 

The  name  of  Buddhists  (i.e.,  “the  enlight- 
ened,” ) is  applied  to  the  followers  of  Gautama 
Siddhartha,  the  Sakya  Muni,  generally  called 
Buddha,  a prince  of  Central  India.  Founded 
about  500  B.O.,  Buddhism  is  the  chief  religion 
in  India  beyond  the  Ganges,  China,  Japan  and 
Ceylon. 

The  Swedenborgians,  or  “ The  New  Jerusa- 
lem Church,”  are  the  followers  of  Dr.  Emanuel 
Swedenborg  (1688-1772).  They  hold  peculiar 
views  respecting  salvation,  inspiration,  and  the 
Trinity.  In  regard  to  the  Trinity,  they  believe 
it  to  be  centred  in  the  person  of  Jesus  Christ. 

The  purgatory  of  the  Islamites  is  called  A1 
Araf,  and  it  is  supposed  to  be  located  half  way 
between  hell  and  paradise.  Mohammed  is 
believed  by  the  whole  sect  of  Islam  to  be  the 
only  person  who  has  ever  gone  to  paradise 
without  being  forced  to  go  through  a prepar- 
atory course  at  A1  Araf. 

Among  curious  copies  of  the  Scriptures  is  one 
known  as  the  Breeches  Bible , printed  in  1577 
by  Whittingham,  Gilby,  and  Sampson.  So 
called  because  Gen.  iii.  7 runs  thus:  “The  eyes 
of  them  bothe  were  opened ....  and  they  sewed 
figge-leaves  together  and  made  themselves 
breeches.”  It  is  also  called  the  “Geneva 
Bible.” 

Dies  iroe  (day  of  wrath)  are  the  opening 
words  of  a Latin  hymn  which  describes  the 
judgment  of  the  world.  Ascribed  to  various 
authors,  among  others  to  Pope  Gregory  the 
Great  (590)  and  St.  Bernard,  but  more  gener- 
ally to  Tommaso  da  Celano  (fifteenth  century) ; 
c.  1385  adopted  into  the  Roman  Catholic 
Church  liturgy. 

The  Zendavesta  is  said  to  have  been  written 
by  Zoroaster  in  letters  of  gold  on  twelve  thou- 
sand skins  of  parchment,  and  to  have  been 
deposited  by  Darius  Hystaspes  in  the  Castle  of 
Persepolis,  about  B.C.  500.  “Zend”  is  the 
language  and  “ avesta  ” = text.  The  compound 
word  means  the  sacred  books  of  Zoroaster  in  the 
Zend  tongue. 

Gehenna  is  the  place  of  everlasting  torment. 
Strictly  speaking,  it  means  the  Valley  of  Hin- 


nom  (Ge  Hinnom)  where  sacrifices  to  Moloch 
were  offered,  and  where  refuse  of  all  sorts  waH 
subsequently  cast,  for  the  consumption  of  which 
fires  were  kept  constantly  burning. 

KulturTcampf  is  the  term  applied  to  the  eccle- 
siastical controversy  with  the  Church  of  Rome 
in  Germany,  arising  from  an  effort  of  the  State 
to  vindicate  its  right  to  interfere  in  the  affairs 
of  all  religious  societies.  The  contest  began  in 
1872  with  the  expulsion  of  the  Jesuits,  and 
ended  with  Prince  Bismarck’s  concessions  in 
revisions  of  the  politico-ecclesiastical  legislation 
in  1886  and  1887. 

Taoism  is  the  name  given  to  a religious  sys- 
tem in  China  founded  by  Lao-Tseu,  who  was 
born  B.  B.  604.  It  has  degenerated  into  a sort 
of  polytheism.  Its  priests,  who  are  looked  on 
as  magicians  and  astrologers,  are  consulted 
about  the  sites  of  houses,  burial  grounds,  fortun- 
ate days,  and  other  responses  of  the  fortune- 
teller’s  character. 

The  Methodist  Episcopal  Church  in  the 
United  States  holds  a general  conference  once 
in  four  years,  which  is  the  highest  legislative 
body  in  that  church.  The  Wesleyan  Metho- 
dists also  hold  an  annual  conference  in  Great 
Britain,  at  which  the  business  of  the  body  is 
transacted  and  arrangements  for  the  circuits 
made  for  the  year. 

The  religion  of  the  followers  of  Mohammed 
(570-632)  is  embodied  in  the  Koran.  It  in- 
cludes belief  in  one  God,  in  angels,  in  good  and 
evil  spirits,  in  a general  resurrection  and  judg- 
ment, with  future  rewards  and  punishments,  in 
predestination,  and  in  a paradise  where  the 
faithful  spend  their  time  in  the  society  of 
beautiful  women  (houris). 

Ultramontane , meaning  “beyond  the  moun- 
tains,” originally  referred  to  the  Alps — namely, 
in  relation  to  France.  Later  it  had  reference 
to  the  party  in  the  Church  of  Rome  which 
assigns  the  greatest  weight  to  the  papal  pre- 
rogative. Italians  of  course  use  the  word  in  a 
converse  geographical  sense  for  people  beyond 
the  Alps,  and  so  in  the  north  of  Europe. 

American  pioneers  were  God-fearing  and 
Bible-loving.  They  staked  out  town  lots  in 
twenty-two  Bethels,  ten  Jordans,  nine  Jerichos, 
fourteen  Bethlehems,  twenty-two  Goshens, 
twenty-one  Shilohs,  eleven  Carmels,  eighteen 
Tabors  and  Mount  Tabors,  twenty-two  Zions 
and  Mount  Zions,  twenty-six  Edens,  thirty 
Lebanons,  twenty-six  Hebrons  and  thirty -six 
Sharons. 

Secularism  is  the  name  given  to  the  princi- 
ples advocated  (about  1846)  by  George  Jacob 
Holyoake,  a native  of  Birmingham.  The 
central  idea  of  Secularism  is  freedom  of  thought 
and  freedom  of  action  without  injury  to  others. 
It  is  the  religion  of  the  present  life  only,  and 


484 


RELIGIONS  AND  CREEDS 


its  standard  of  morals  is  utilitarian.  Mr.  G.  J. 
Holyoake  was  succeeded  in  the  leadership  of 
English  Secularists  by  Mr.  Charles  Bradlaugh, 
who  died  in  1891. 

The  secular  clergy  are  the  clergy  generally 
who  live  in  private  houses.  Nearly  all  arch- 
bishops, bishops,  deans,  canons  and  parochial 
clergymen  are  seculars,  in  contradistinction  to 
the  regulars,  who,  having  vowed  obedience, 
chastity  and  poverty,  live  in  some  religious 
house,  dead  to  the  world  and  the  “ civil  law  ” by 
their  “ entrance  into  religion.”  Called  “ regu- 
lars ” because  they  live  under  the  regula  or 
rule  of  some  religious  house . 

Hades , in  the  religion  of  ancient  Greece,  was 
the  name  applied  to  the  kingdom  of  the  under- 
world, the  abode  of  the  departed  spirits  or 
shades.  Hades  and  Pluto  are  also  personal 
names  for  its  king.  It  is  the  Greek  word  by 
which  the  Septuagint  translates  the  Hebrew 
slieol , the  abode  of  the  dead,  in  which  sense  it 
occurs  frequently  in  the  New  Testament. 

The  devotional  term  litany  applies  to  a form 
of  prayer  in  which  the  same  thing  is  repeated 
several  times  at  no  long  intervals.  Hence  in 
Latin  the  word  is  always  used  in  the  plural, 
litanice.  The  common  formula,  Kyrie  eleison , 
Christe  eleison , Kyrie  eleison — “Lord,  have 
mercy  upon  us  — Christ,  have  mercy  upon  us  — 
Lord,  have  mercy  upon  us” — is  the  simplest 
(“lesser”)  litany. 

In  the  ceremony  of  the  greater  excommuni- 
cation by  the  Catholic  Church,  since  the  eighth 
century,  after  reading  the  sentence  a bell  is 
rung,  the  book  closed,  and  a candle  extin- 
guished; and  from  that  moment  the  person  ex- 
communicated is  excluded  from  the  communion 
of  the  faithful,  from  public  worship  and  the 
sacraments.  Hence  comes  the  expression,  “ bell, 
book  and  candle.” 

Camp-meetings  are  gatherings  of  devout 
persons,  held  usually  in  thinly  populated  dis- 
tricts and  continued  for  several  days  at  a time. 
It  was  in  connection  with  Methodism  in  America 
that  such  meetings  became  especially  promin- 
ent. The  introduction  of  the  protracted  camp- 
meetings  into  England  in  1799  by  Lorenzo 
Dow  led  to  the  separation  of  the  Primitive 
Methodists  from  the  Wesleyans. 

Humanitarians  is  a name  assigned  to  anti- 
Trinitarians,  who  regard  Christ  as  a mere  man, 
and  refuse  to  ascribe  to  him  any  supernatural 
character,  whether  of  origin  or  of  nature.  The 
name  Humanitarian  is  also  sometimes  applied 
to  the  disciples  of  St.  Simon,  and  in  general  to 
those  who  look  to  the  perfectibility- of  human 
nature  as  a great  moral  and  social  dogma;  also 
to  those  who  object  to  severe  measures,  such 
as  capital  punishment,  etc. 


The  Temple  Society  is  a body  of  German 
Christians  who  wait  for  the  second  coming  of 
Christ.  They  separated  from  the  Church  in 
Wiirtemberg  and  formed  a separate  sect;  and 
many  of  them  settled  in  Palestine  in  1868, 
where  they  now  have  colonies  at  Haifa,  Jaffa, 
Sarona  and  near  Jerusalem.  They  are  distin- 
guished for  industry,  enterprise  and  success. 
There  may  be  about  five  thousand  in  all  of  the 
community,  of  whom  about  thirteen  hundred 
are  in  Palestine. 

The  Septuagint  is  the  Greek  translation  of 
the  Old  Testament,  made  from  the  Massoretic 
text  at  Alexandria.  Tradition  says  that  it  was 
executed  in  the  reign  of  Ptolemy  Philadelphus 
(284-47  B.  C.),  by  seventy -two  translators  in  72 
days ; but  critics  hold  that  it  is  the  work  of  dif- 
ferent times.  The  Septuagint  was  the  official 
Bible  of  the  Hellenistic  Jews  until  after  the  des- 
truction of  the  Temple,  and  it  became  the 
official  Bible  of  the  Catholic  Church.  Most  of 
the  Old  Testament  quotations  in  the  New  Tes- 
tament are  taken  from  the  Septuagint. 

The  word  bull  is  derived  from  the  Latin 
bulla , “bubble  of  water,”  and  then  “around 
ball  of  any  kind.”  In  the  middle  ages  it  came 
to  signify  the  capsule  of  the  seal  appended  to 
letters  from  emperors  or  popes,  next  it  was  used 
for  the  seal  itself,  and  lastly  for  the  document 
to  which  the  seal  was  appended.  Its  use  is  now 
commonly  restricted  to  papal  documents  issued 
with  certain  indispensable  formalities. 

The  Douay  Bible  is  a translation  made  by 
the  professors  connected  with  the  College  of 
Douay,  founded  in  1568  by  Dr.  William  Allen 
for  the  education  of  English  boys  designed  for 
the  Homan  Catholic  priesthood.  These  students 
were  to  be  sent  into  England  as  itinerant 
preachers,  with  the  view  of  creating  a reaction- 
ary feeling  and  upsetting  the  Reformed 
Church.  Dr.  Allen  himself  worked  on  the 
translation. 

The  title  of  Beelzebub  was  given  to  the  form 
of  Baal  worshipped  by  the  Philistines  at  Ekron. 
As  the  heathen  deities  were  all  regarded  as 
demons  by  the  Jews,  the  name  Beelzebub  be- 
came, in  course  of  time,  commonly'  applied  to 
the  chief  of  evil  spirits,  and  in  this  sense  it  is 
employed  in  the  Gospels.  The  more  correct 
reading  of  the  word  is  Beelzebul , variously  ex- 
plained as  “ lord  of  the  dwelling,”  “ lord  of  the 
dunghill.” 

The  Graal , or  “The  Holy  Grail,”  was  a 
miraculous  chalice  made  of  a single  emerald, 
which  was  stated  to  possess  the  power  of  pre- 
serving chastity  and  prolonging  life.  It  is  said 
to  have  been  the  cup  from  which  Christ  drank 
at  the  last  supper,  and  in  ^vhich  Joseph  of 
Arimathea  caught  the  last  drops  of  blood  as 
Christ  was  taken  down  from  the  cross.  In  1170 


RELIGIONS  AND  CREEDS 


485 


Chretien  of  Troyes  sang  of  the  search  by 
knights  for  this  miraculous  cup,  which  was  a 
favorite  subject  in  the  middle  ages. 

The  Veda  is  the  sacred  canon  of  the 
Brahmins.  It  is  divided  into  four  collections: 

(1)  the  Rig-veda,  or  love  of  praise  (hymns); 

(2)  the  Sama-veda,  or  love  of  tunes  (chants); 

(3)  the  Yajur-veda,  or  love  of  prayer,  and 

(4)  the  Atbarva-veda,  or  love  of  the  Atharvans. 
Each  collection  is  divided  into  three  parts:  (1) 
The  sacred  texts  (Mantra);  (2)  the  ritual 
(Brahmana);  (3)  the  philosophical  portion 
(Upanishads).  The  hymns  of  the  Rig-veda 
are  supposed  to  have  been  collected  about  1000 
B.  C. 

The  Targums  are  paraphrastic  translations  of 
the  Hebrew  Scriptures  into  Aramaic,  the  only 
tongue  generally  known  to  the  Jews  in  post- 
exilic  times.  No  single  Targum  covers  the 
whole  of  the  Old  Testament,  but  in  one  and 
another  there  are  versions  of  all  the  books, 
except  Ezra  and  Nehemiah.  The  Targums, 
long  oral,  were  committed  to  writing  in  Christ- 
ian times.  The  Onkelos  Targum  and  the 
Targum  ascribed  to  Jonathan  ben  Uzzill,  the 
principal  of  the  eighty  disciples  of  Hillel,  are 
the  most  famous. 

Among  the  great  monastic  orders  Benedic- 
tines is  the  general  name  given  to  the  followers 
of  St.  Benedict  (480-543),  whose  rule  bound 
the  monk  to  permanent  abode  in  the  monastery, 
chastity,  renunciation  of  private  property,  daily 
and  public  solemnization  of  the  divine  office,  a 
life  of  frugality  and  labor,  and  filial  obedience 
to  the  abbot.  The  order  has  produced  many 
literary  works,  but  has  taken  little  interest  in 
politics.  Though  at  one  time  very  powerful, 
the  membership  to-day  does  not  exceed  eight 
hundred. 

The  Tabernacle  was  the  portable  tent  in 
which  the  Ark  of  the  Covenant  was  conveyed, 
and  as  such  the  sanctuary  of  Israel.  It  seems 
to  have  been  superseded  by  a more  permanent 
building  at  Shiloh  before  David’s  time.  In 
Roman  Catholic  churches  the  name  is  given  to 
the  receptacle  in  which  the  consecrated  elements 
of  the  Eucharist  are  retained.  It  is  commonly 
a small  structure  of  marble,  metal  or  wood, 
placed  over  the  high  altar  and  appropriated  ex- 
clusively to  the  reservation  of  the  Eucharist,  no 
other  object  whatever  being  allowed  to  be  kept 
in  it. 

The  word  cabbala , which  literally  means 
“tradition,”  in  itself  might  be  used  for  any 
Jewish  doctrine  not  explicitly  contained  in  the 
Hebrew  Bible  since  the  text  assumed  its  present 
form.  The  moral  and  ritual  precepts  of  the 
Talmud  are  all  ascribed  to  a tradition  that  can 
be  traced  step  by  step.  But  in  its  technical 
sense  the  cabbala  signifies  a secret  system  of 


theology,  metaphysics  and  magic  prevalent 
among  the  Jews.  The  cabbalists  taught  a 
pantheistic  doctrine  which  came  to  them  from 
the  later  and  degenerate  philosophies  of  Greece. 

The. Shakers  are  a religious  sect  the  official 
title  of  which  is  “The  United  Society  of 
Believers  in  Christ’s  Second  Appearing.”  They 
are  an  offshoot  of  the  Quakers  founded  by  Ann 
Lee,  of  Manchester,  England,  who  with  eight 
of  her  disciples  came  to  America  in  1774.  Here 
the  Shakers  have  founded  eighteen  societies, 
distributed  over  seven  States.  They  practice 
celibacy  and  community  of  goods,  and  are  firm 
believers  in  the  doctrine  of  spiritualism.  The 
wild,  violent  motions  from  which  they  obtained 
their  name  have  given  place  to  a regular  dance 
to  the  singing  of  a hymn. 

A synagogue  is  a Jewish  place  of  worship. 
The  origin  of  this  institution  is  probably  to  be 
traced  to  the  period  of  the  Babylonian  cap- 
tivity, although  tradition  finds  it  in  the  patri- 
archal times.  When,  through  Ezra’s  instru- 
mentality, the  ancient  order  of  things  was 
restored  in  Judea,  synagogues  were  established 
in  all  the  towns  for  the  benefit  of  those  who 
could  not  take  part  oftener  than  three  times  a 
year  in  the  worship  of  the  temple  at  Jerusalem, 
and  a special  ritual  of  readings  and  prayers  was 
instituted.  From  the  time  of  the  Maccabees 
we  find  them  even  in  all  the  villages. 

Hospitallers,  in  the  Roman  Catholic 
Church,  are  charitable  brotherhoods,  founded 
for  the  care  of  the  poor  and  of  the  sick  in  hos- 
pitals. They  follow  for  the  most  part  the  rule 
of  St.  Augustine,  and  add  to  the  ordinary  vows 
of  poverty,  chastity  and  obedience  that  of  self- 
dedication to  the  particular  work  of  their  order. 
The  Knights  of  St.  John  of  Jerusalem  and  the 
Teutonic  Knights  were  both  originally  hospi- 
tallers. The  Knights  Hospitallers  of  the  Holy 
Spirit  were  founded  at  Montpellier  in  1198  by 
Guy  of  Montpellier,  and  the  hospitallers  of  Our 
Lady  of  Christian  Charity  at  Paris  in  the  end 
of  the  thirteenth  century  by  Guy  de  Joinville. 
And  numerous  similar  orders  have  been  estab- 
lished since  then. 

The  Society  of  Friends,  or  Quakers,  was 
founded  in  1624  by  George  Fox,  a shoemaker, 
of  Drayton,  in  Leicestershire.  They  believe  in 
the  main  fundamental  principles  of  what  is 
called  “ Orthodox  Christianity,”  but  they 
express  their  religious  creed  in  the  very  words 
of  the  New  Testament  Scripture,  and  each 
member  has  the  liberty  of  interpreting  the  words. 
Their  main  specialty  is  the  belief  of  “The 
Light  of  Christ  in  man,”  and  hence  they  enter- 
tain a broader  view  of  the  Spirit’s  influence 
than  other  Christians.  In  morals,  propriety  of 
conduct,  good  order  and  philanthropy,  the 
Quakers  are  a pattern  society. 


486 


RELIGIONS  AND  CREEDS 


The  Tunkers,  by  corruption  Durikards  (but 
by  themselves  called  “the  Brethren”),  is  a 
religious  sect  found  chiefly  in  Pennsylvania, 
Maryland,  Virginia,  Ohio,  Indiana,  Illinois, 
Iowa,  Missouri,  Nebraska  and  Kansas.  Alto- 
gether they  number  nearly  one  hundred  thou- 
sand, and  are  almost  confined  to  the  United 
States,  although  small  bodies  exist  in  Denmark 
and  Sweden.  Yet  the  sect  had  its  birth  in 
Germany,  being  indeed  a child  of  the  Pietist 
movement  of  the  seventeenth  century;  but 
between  1719  and  1729  all  the  members,  har- 
assed and  persecuted  at  home,  had,  on  Penn’s 
old  invitation,  removed  to  Pennsylvania  and 
settled  about  Germantown  and  Philadelphia, 
from  whence  they  gradually  spread  southward 
and  westward.  In  their  creed  the  Brethren  are 
thoroughly  evangelical. 

The  term  Apocrypha  (a  Greek  word  meaning 
“hidden,”  “secret”)  seems,  when  applied  to 
religious  books  or  writings,  to  have  been  used 
( 1 ) for  such  as  were  suitable,  not  for  the  mass 
of  believers,  but  for  the  initiated  only;  works 
containing  the  esoteric  or  recondite  teaching  of 
the  faith  or  sect;  (2)  works  the  date,  origin 
and  authorship  of  which  were  unknown  or 
doubtful;  ( 3 ) works  which  claimed  to  be  what 
they  were  not,  were  spurious  or  pseudepi- 
graphic.  When  the  Apocrypha  is  spoken  of, 
the  Apocrypha  of  the  Old  Testament  is  gener- 
ally meant.  Another  large  group  may  be  called 
the  apocryphal  books  of  the  New  Testament. 

The  Vulgate  is  the  authorized  translation  of 
the  Scriptures  into  Latin  in  use  in  the  Roman 
Catholic  Church.  Before  the  end  of  the  fourth 
century  the  Vetus , or  old  Latin  version,  called 
also  the  Itala  (because  in  use  in  Italy),  had 
become  exceedingly  corrupt,  and  in  382  Jerome, 
at  the  request  of  Pope  Damasus,  undertook  to 
revise  and  correct  this  version.  The  Gospels 
were  completed  in  383,  and  the  whole  New 
Testament  soon  after;  and  this  revision  of  the 
old  version  is  the  present  text  of  the  Vulgate 
New  Testament.  The  official  edition  of  the 
authentic  Vulgate  now  in  use  in  the  Roman 
Catholic  Church  is  that  published  by  Clement 
VIII.  in  1592. 

The  Trappists  are  a religious  order  founded 
in  1410  in  Normandy  by  Rotrou,  Compte  de 
Perche.  It  was  refounded  by  Abbe  de  Rancd 
in  1636.  It  is  a reformed  Benedictine  order. 
The  female  order,  called  Trappistines,  was 
instituted  1822.  When  driven  out  of  France  in 
1791  the  Trappists  went  to  Switzerland  and 
built  the  monastery  called  Val-Sainte , which 
was  suppressed  in  1811.  Fifty-nine  monks  of 
La  Trappe  migrated  from  England  to  France 
in  1817  and  settled  in  La  Loire  Inferieure.  In 
1822  the  Trappists  had  sixteen  houses  in  France. 
Their  chief  monastery  was  burnt  to  the  ground 


in  August,  1871.  They  have  several  houses  in 
the  United  States. 

Under  the  name  of  breviary , Roman  Cath- 
olics understand  the  book  which  contains  all 
the  ordinary  and  daily  services  of  their  church 
except  (a)  those  connected  with  the  celebration 
of  the  Eucharist,  which  are  contained  in  the 
Missal , and  (b)  those  for  special  occasions, 
such  as  baptisms,  marriages,  ordinations, 
funerals,  etc.,  which  are  contained  in  the  Ritual 
or  Pontifical , according  as  they  fall  within  the 
sphere  of  ordinary  priests  or  bishops.  In  the 
Established  Church  of  England,  therefore,  the 
breviary  would  be  exactly  represented  by  a 
prayer-book  containing,  after  the  preface, 
tables,  etc.,  the  morning  and  evening  prayer, 
litany,  Athanasian  creed,  collects,  psalter  and 
all  the  lessons  for  every  day  in  the  year,  with 
the  addition  of  a complete  set  of  hymns  for  the 
different  occasions. 

Theosophy  is  a name  often  applied  to  the 
systems  of  the  speculative  mystics  of  the 
mediaeval  and  later  times,  as  Eckhart,  Bohn, 
Schelling  and  others.  The  term  is  now  applied 
to  the  tenets  of  the  Theosophical  Society, 
founded  at  New  York  (1875)  by  Colonel  Olcott 
and  Madame  Blavatsky  ( d . 1891),  an  American 
Russian.  The  search  after  divine  knowledge, 
the  investigation  of  the  powers  of  man  and  of 
the  hitherto  unexplained  laws  of  nature,  the 
study  of  Eastern  philosophy,  and  the  establish- 
ment of  a universal  brotherhood,  are  some  of 
the  objects  which  it  sets  before  itself.  The 
most  striking  tenet  of  theosophy  to  outsiders  is 
that  which  asserts  that  man  is  possessed  of 
hitherto  undeveloped  powers  over  nature,  in 
which  respect  it  has  affinities  with  mediaeval 
Rosicrucianism  and  modern  Spiritualism. 

Among  the  Jews  the  Talmud  is  a book  held 
in  high  veneration,  containing  the  Mishna,  or 
oral  law,  and  the  Gemara , or  commentary  on 
the  Meshna.  There  are  two  forms  or  editions 
of  the  Talmud : ( 1 ) The  Palestinian  ( commonly 
called  the  Jerusalem  Talmud),  completed  about 
the  middle  of  the  fifth  century,  and  (2)  the 
Babylonian  Talmud,  completed  towards  the  end 
of  the  sixth  century.  The  latter  is  the  larger 
and  more  valuable  of  the  two.  The  Talmud  is 
divided  into  Halaka,  or  legal  part,  and  Hagada , 
or  legendary  part.  The  Halaka  still  rules 
J ewish  life,  especially  in  regard  to  dietary  laws, 
marriages  and  festivals,  and  is  the  authoritative 
text-book  of  all  rabbinic  tribunals. 

The  Flagellants  were  fanatics  who  appeared 
at  sundry  times  in  Europe,  and  marched  about 
in  procession  along  the  streets  and  public  roads 
to  appease  the  wrath  of  God.  They  marched 
two  and  two,  singing  dolorous  hymns,  mingled 
with  groans,  and  every  now  and  then  stopped 
to  whip  each  other  with  scourges  to  “ atone  for 


RELIGIONS  AND  GREEDS 


487 


the  sins  of  the  people.”  They  first  appeared  in 
the  eleventh  century  under  St.  Peter  Damian ; 
again  in  1268,  when  Reinier,  a Dominican, 
formed  them  into  a sect;  again  in  1349,  when 
Germany  was  attacked  with  the  pestilence 
called  the  Black  Death;  again  in  1574,  when 
Henry  III.  of  France  joined  the  sect. 

The  natives  of  Botocudes,  one  of  the  hottest 
regions  of  the  earth,  believe  that  heaven  will  be 
a land  of  cool  streams  and  shady  groves  entirely 
cleared  of  all  underbrush  and  cacti ! All  desert- 
dwellers,  it  is  said,  die  expecting  to  awake  in  a 
wooded  land  supplied  bountifully  with  cold 
water.  Natives  of  the  frozen  north  have  para- 
dise pictured  as  a land  of  warm  sunshine,  with 
glowing  fires  overhung  with  pots  of  boiling 
whale’s  blubber,  and  easeful  couches  of  fur 
scattered  here  and  there.  TheUaroline  islanders, 
who  are  passionately  fond  of  liquor,  but  who 
are  in  mortal  dread  of  breaking  their  necks  by 
falling  from  one  of  the  millions  of  cliffs  with 
which  their  islands  abound,  believe  that  para- 
dise will  be  a land  as  level  as  the  floor,  where 
one  can  get  drunk  and  not  be  in  constant  dread 
of  cracking  his  cervical  vertebrae. 

The  Society  of  Jesus,  or  Jesuits,  was  founded 
by  Ignatius  Loyola  and  confirmed  by  Paul  III. 
in  1545.  It  was  monarchical  in  its  constitution 
and  secular,  while  all  other  Catholic  societies 
are  more  or  less  democratic  and  regular.  The 
head  of  the  society  is  called  the  General,  or 
Prcepositus  Generalise  and  holds  his  office  for 
life.  This  General  has  absolute  command  over 
the  whole  society,  and  from  his  decisions  there 
is  no  appeal.  The  four  objects  of  the  society 
are:  (1)  The  education  of  youth;  (2)  the  edu- 
cation of  others  by  preaching,  etc.;  (3)  the  de- 
fense of  the  Catholic  faith  against  all  heretics 
and  unbelievers,  and  (4)  the  propagation  of 
the  Catholic  faith  among  the  heathen.  The 
Jesuits  wear  no  monastic  garb,  but  dress  like 
any  other  of  the  “ secular  clergy,”  and  live  in 
no  religious  house,  but  in  private  dwellings. 

Candlemas  is  an  ecclesiastical  festival  ob- 
served on  2d  February  in  honor  of  the  Purifi- 
cation of  the  Virgin  Mary,  when  she  presented 
the  infant  Jesus  in  the  temple.  The  great  feast 
of  expiation  and  purification  ( Februa ) in 
ancient  Rome  was  held  on  the  15th  of  February. 
Its  institution  as  a Christian  festival  took  place 
in  the  reign  of  Emperor  Justinian  in  541  or 
542.  A principal  part  of  the  celebration  is  a 
procession  of  light-candles  — hence  the  name. 

The  societies  formed  to  distribute  the  Holy 
Scriptures  are  called  Bible  societies.  The  fol- 
lowing are  the  names  of  the  chief  societies,  their 
nationality,  date  of  foundation,  and  approximate 
total  issue  of  copies  (in  whole  or  in  part)  of  the 
Bible:  England,  British  and  Foreign,  1804 
(due  to  the  initiative  of  a Welsh  clergy- 


man), translated  into  some  three  hundred 
different  languages),  100,000,000;  Scotland, 
National,  1861  (from  union  of  older  societies, 
as  the  Edinburgh,  1809),  6,000,000;  Ireland, 
Hibernian,  1806,  5,000,000;  United  States,  1816, 
40,000,000;  France,  two  societies,  f 1818  and 
1833;  Germany,  Prussian,  1814;  Switzerland, 
Basle,  1804;  Russian,  1826,  suppressed,  but 
revived  1831;  Sweden,  1808;  Norway,  1816; 
Netherlands,  1815. 

The  Kaaba,  or  “ Caaba,”  was  taken  possession 
of  by  Cossai  about  455,  and  was  restored  in 
1630  by  the  Sultan  Mustapha.  The  word 
means  “the  square  house,”  and  it  designates  a 
stone  building  in  the  great  mosque  at  Mecca. 
Next  the  silver  door  is  the  famous  Black  Stone, 
“dropped  from  Paradise.”  It  was  originally 
white,  but  the  sin  of  the  world  has  turned  it 
black.  In  pilgrimages  the  devotee  walks  round 
the  Kaaba  seven  times,  and  each  time  he  passes 
the  stone  either  kisses  it  or  lays  his  hand 
thereon.  According  to  Arabian  legend,  Adam, 
after  his  expulsion  from  the  garden,  worshiped 
Allah  on  this  spot.  A tent  was  then  sent  down 
from  heaven,  but  Seth  substituted  a hut  for  the 
tent.  After  the  flood  Abraham  and  Ishmael 
rebuilt  the  Kaaba. 

By  infallibility  is  meant  entire  exemption 
from  liability  to  error  when  the  Pope  speaks  ex 
cathedra.  The  dogma  of  papal  infallibility  was 
promulgated  by  the  Vatican  Council  in  1870. 
As  adopted  by  the  Council  it  is  thus  defined : 
“We  teach  and  define  that  it  is  a dogma 
divinely  revealed,  that  the  Roman  pontiff,  when 
he  speaks  ex  cathedra , that  is,  when  in  dis- 
charge of  the  office  of  pastor  and  doctor  of  all 
Christians,  by  virtue  of  his  supreme  authority, 
he  defines  a doctrine  regarding  faith  and 
morals  to  be  held  by  the  universal  Church, 
by  the  divine  assistance  promised  him  in 
blessed  Peter  is  possessed  of  that  infalli- 
bility with  which  the  Divine  Redeemer  willed 
that  his  Church  should  be  endowed  for  defining 
doctrines  regarding  faith  or  morals ; and  that, 
therefore,  such  definitions  of  the  Roman  pontiffs 
are  irreformable  of  themselves  and  not  by  con- 
sent of  the  Church.” 

The  Waldenses,  or  Vaudois,  is  a sect  inhab- 
iting the  valleys  of  the  Cottian  Alps,  in  Northern 
Italy.  It  was  founded  by  Peter  Waldo  (1170), 
a rich  merchant  of  Lyons,  who  sold  his  goods 
and  gave  the  money  to  the  poor,  and  went  forth 
as  a preacher  of  the  doctrine  of  Christ  from  a 
translation  of  the  New  Testament  made  into 
Provencal.  The  preaching  of  the  Waldenses  led 
to  collision  with  the  ecclesiastical  authorities, 
and  they  were  formally  condemned  by  the 
Lateran  Council  of  1215.  Persecution  increased, 
and  the  Waldenses,  originally  an  esoteric  society 
within  the  church,  withdrew  altogether  from  its 


488 


TO  OBTAIN  STANDARD  TIME 


ministrations,  and  appointed  ministers  of  their 
own,  election  taking  the  place  of  ordination. 
By  the  end  of  the  thirteenth  century  they  were 
found  in  France,  Italy,  Spain  and  Germany; 
but  their  numbers  were  greatly  reduced,  and 


their  limits  circumscribed,  by  persecution  on 
the  one  hand,  and  the  general  move  of  Protest- 
antism at  the  Reformation  on  the  other.  They 
have,  at  present,  about  forty  churches,  with 
four  thousand  members. 


= = To  Obtain  Standard  Time  = = 

v sv  **■  s&r 


At  places  named  below,  add  to  or  substract 
from  local  or  sun-time  the  figures  given.  The 
standards,  or  divisions,  are  indicated  as  follows : 
E.,  Eastern;  0.,  Central;  M.,  Mountain.  Addi- 
tion is  indicated  by  a;  substraction  by  s.  To 
find  local  time  from  standard  time  reverse  the 
operation  : 

Albany,  N.  Y C.,  s..  5 

Austin,  Texas C.,  a.. 31 

Baltimore,  Md E.,  a..  16 

Bismarck,  N.  D C.,  a.  .43 

Boston,  Mass E.,  s.,16 

Buffalo,  N.  Y E.,  a..  16 

Burlington,  la C.,  a..  6 

Cairo,  111 0.,  s..  3 

Charleston,  S.  C E.,  a.. 20 

Chicago,  111 C.,  s.,10 

Cincinnati,  O C.,  s.,22 

Cleveland,  O ' C.,  s.. 23 

Columbus,  O C.,  s.,28 

Columbia,  S.C E.,  a.  .24 

Dayton,  O C.,  s..23 

Denver,  Col ^ M.,  a.  . 0 

Des  Moines,  la C.,  a.. 14 

Detroit,  Mich.. C.,  S..28 


Dubuque,  la 

c., 

a. 

. 3 

Duluth,  Minn 

c., 

a. 

. 9 

Erie,  Pa 

....  C., 

S'. 

.40 

Evansville,  Ind 

c., 

a. 

.10 

Ft.  Gibson,  Cher.  N 

C., 

a. 

.21 

Ft.  Wayne,  Ind 

C, 

s . 

.19 

Galena,  111 

....  c., 

a. 

. 2 

Galveston,  Tex 

c., 

a. 

.19 

Grand  Haven,  Mich 

c., 

s. 

.15 

Harrisburg,  Pa 

E, 

a. 

. 7 

Houston.  Tex 

...  C., 

a. 

.21 

Huntsville,  Ala 

....  C., 

s. 

.12 

Indianapolis,  Ind 

....  c., 

s. 

.16 

Jackson,  Miss 

....  c., 

a. 

. 1 

Jacksonville,  Fla 

C., 

s. 

.33 

Janesville,  Wis 

....  c., 

s . 

. 4 

Jefferson  City,  Mo 

...  c., 

a. 

. 9 

Kansas  City,  Mo 

....  c., 

a. 

.18 

Keokuk,  la 

....  c., 

a. 

. 6 

Knoxville,  Tenn 

La  Crosse,  Wis 

Lawrence,  Kas 

Lexington,  Ky 

Little  Rock,  Ark 

Louisville,  Ky 

Lynchburg,  Va 

Memphis,  Tenn 

Milwaukee,  Wis 

Mobile,  Ala 

Montgomery,  Ala 

Nashville,  Tenn 

New  Haven,  Conn 

New  Orleans,  La 

New  York,  N.  Y 

Norfolk,  Ya 

Ogdensburg,  N.  Y 

Omaha,  Neb 

Pensacola,  Fla 

Philadelphia,  Pa 

Pittsburg,  Pa 

Portland,  Me 

Providence,  R.  I 

Quincy,  111 

Raleigh,  N.  C 

Richmond,  Ya 

Rock  Island,  111 

Rochester,  N.  Y 

Santa  Fe,  N.  M 

Savannah,  Ga.. 

Shreveport,  La 

Springfield,  111 

St.  Joseph,  Mo 

St.  Louis,  Mo 

St.  Paul,  Minn 

Superior  City,  Wis .... 

Syracuse,  N.  Y 

Toledo,  O 

Trenton,  N.  J 

Utica,  N.  Y 

Washington,  D.  C. 

Wheeling,  W.  Va  

Wilmington,  Del 

Wilmington,  N.  C 

Yankton,  S.  D 


C.,  s.  .24 
C.,  a..  5 
C.,  a.  .21 
C.,  s.  .23 
C .,  a.  . 9 
C.,  s.  .13 
C.,  a.  .17 
C .,  a.  . 0 
C.,  a.  . 8 
C.,  s . . 8 
C.,  s.,15 
C.,  s.,13 
E.,  s. . 8 
C.,  a. . 0 
E.,  s..  4 
E.,  a. . 5 
E.,  a. . 2 
C.,  a.  .24 
C.,  s..ll 
C.,  a. . 1 
C.,  a.  .20 
E.,  s.,19 
E.,  s.,14 
C.,  a. . 6 
E.,  a.  .15 
E.,  a. . 10 
C .,  a. . 3 
E.,  a.  .11 
M .,  a..  4 
C.,  s . .36 
C.,  a..  15 
C.,  s. . 2 
C.,  a.  .19 
C.,  a. . 1 
C.,  a. . 12 
C.,  a.  . 8 
E.,  a. . 5 
C.,  s . . 26 
E.,  s..  1 
E.,  a..  1 
E.,  a.  . 8 
E.,  a.  .23 
E.,  a. . 2 
E.,  a.  .13 
C.,  a.  .29 


ALPHABETICAL  INDEX 

% 


PAGE 


ABOLITIONISTS,  first  platform  of  the. . . 164 

Abolition  party,  beginning  of  the 164 

Abstracts  of  title 50 

Academy,  origin  of  name 94 

Accidents  and  emergencies 218 

Accidents  in  railway  travel,  chances  of 95 

Accommodation  paper 74 

Acknowledgment,  certificate  of 59 

Acknowledgment  of  deeds 50 

Aconite,  ointment  of 423 

plaster  of  . 433 

Aconitine,  ointment  of 423 

Acreage  of  grain 181 

Adams,  John,  administration  of 162 

Adams,  John  Quincy,  President 163 

Administrators,  duties  of 54 

Advertisement,  first  newspaper 86 

African  tongues 183 

Agency  and  attorney 47 

Age  of  horses,  etc.,  to  tell 322 

Ages,  prehistoric 145 

Agreements  and  contracts 44 

Agreement,  general  form  of 57 

Agricultural  or  mineral  lands 61 

Agricultural  tenancy 48 

Agriculture,  chemistry  of 411 

Ague,  or  intermittent  fever 194,  205 

to  avoid 208 

Air-brake,  invention  of 79 

Air,  composition  of  the 206 

dangers  of  foul 209 

death  from  want  of 83 

Alabama  claims 166 

Alabaster,  to  clean 369 

Albatross,  the 89 

Alcohol,  degrees  of,  in  wines  and  liquors. . . 84 

Alcoholic  poisoning 222 

Alexander  the  Great 329 

Alexandrian  library 77 

Alfred  the  Great 80,  175 

Alloys,  table  of 347 

Almanacs 80 

Almond  biscuits 276 

Almond  paste 224 

Aloes,  oil  of 418 

Alphabet,  deaf  and  dumb 192 

for  the  blind 192 

telegraphic 192 

Alpnach,  the  slide  of 83 

Alps,  the 83 

limit  of  vegetation  on  the 83 

Alum,  burnt,  uses  of . . 207 

in  bread,  to  discover 369 

ointment  of 423 

poultice  of 437 

Amber  oil,  liniment  of 407 

Amendments  to  Constitution T\ 67 

America,  discovery  of 77 

American  Federation  of  Labor 189 

American  flag,  history  of 171 

Americans,  rise  of  famous 100 

Amethyst,  imitation 431 

Ammoniacal  plaster 433 


PAGE 

Ammonia,  liniment  of. 407 

Amsterdam 79 

Andorra 81 

Angels  on  horseback 242 

Angelus  bell,  the 482 

Aniline  dyes,  invention  of 78 

Ankle,  sprained 221 

Annuity  policies 72 

Anodyne  poultice 437 

Ant,  brain  of  the 89 

Anti-Christ 482 

Anti-bilious  pills 369 

Anti-Federalist  party,  principles  of  162 

Antiquities,  finest  collection  of 89 

Anti-Renters 167 

Antiseptic  poultice 437 

Antonyms  and  synonyms 25 

Ants,  to  destroy 369 

white,  structures  of 89 

Aperient  fruit  salts 198 

Apocrypha,  the 486 

Apoplexy 193,  218 

(compression  of  the  brain) 220 

Apostles,  fate  of  the 322 

Apple  charlotte 278,  288 

jelly 287 

of  Sodom 482 

poultice 437 

puddings 278 

snow 283 

snowballs 281 

solid 283 

turnovers 287 

water 304 

Apples  as  medicine 207 

Apprentice  system,  end  of 189 

Apricot  marmalade 413 

Aquaria,  cement  for 369 

Arabic  figures 176 

Arbitration 56,  189 

Arch,  largest 88 

Architects  and  builders,  facts  for 343 

Area  of  chief  countries 174 

of  continents 174 

Areas  of  circles 342 

Armies,  largest 87 

Arnica,  liniment  of 200,  407 

Arnica  plaster 433 

Aromatic  spirit  of  vinegar 369 

Arrest,  exemption  from 66 

Arson,  degrees  of 66 

Art  and  music,  history  of  (chart) 184 

Arthur,  Chester  A.,  twenty-first  President. . . 166 

Artichokes 262 

Artificial  ebony 385 

feeding  of  infants 212 

ivory 401 

precious  stones 431 

stone 456 

Artillery,  invention  of  77 

Arundelian  marbles,  the 145 

Aryan  tongue,  the 183 

Asafoetida,  uses  of 210 


190 


ALPHABETICAL  INDEX 


PAGE 

Ascetics,  the 482 

Asparagus 261,  262 

Asparagus  soup 237 

Assault  and  battery 66 

Assignment  for  benefit  of  creditors 51,  57 

of  lease 48 

of  patent 65 

of  written  instrument 57 

Assignments 51 

Attorney 47 

power  of 58 

Axle  grease 369 

Asthma 199,  203 

Astringents  (fruits) 389 

gABYLON,  hanging  gardens  of 176 

Bacon,  quotation  from 23 

Bacteria,  protection  against 217 

Baking-powder 269,  37C 

Balance  of  power,  European 179 

Baldness 227 

lotion  for 226 

Baldwin,  Matthias 100 

Balloon  ascension,  first 77 

“Ballooning” 74 

Bankers’  time  table 328 

Bank,  first  American  savings 79 

Banking  capital  of  nations 178 

Banking  system,  Hill’s 368 

Bank  of  England. 78 

Bankruptcy  * 57,  67 

Bankrupt,  origin  of  term 351 

Banks,  national,  law  governing 222 

Barley  scones 271 

soup 237 

water 305 

“Barn-burners” 167 

Barrenness,  proportion  of 83 

Bartholdi’s  statue  of  Liberty 91 

Bathing 223 

Batteries,  directions  for  setting  up,  etc 366 

Batter  pudding 278 

Battles  of  history,  decisive 316 

of  the  Civil  War 313 

Bay  rum 370 

Beans,  baked 261 

French 260 

Bean  soup 238 

Bed-bugs,  to  get  rid  of 370 

Bed-bugs,  turpentine  sure  destruction 461 

Bed-ticks,  to  clean 370 

Beef 246 

cake 247 

croquettes 247 

curried 253 

extract  of 3«6 

gravy  soup 235 

Beef,  stewed 248 

Beefsteak  pie 247 

Beefsteak  pudding 246 

Beef-tea 303 

Beef  tongue 248 

Beelzebub 484 

Bees  (memory  rhymes) 228 

Bee-sting,  to  remove  a 221 

Beeswax,  to  bleach 370 


PAGE 

Beets,  pickled 264 

Belial,  meaning  of 482 

Belladonna,  liniment  of 407 

ointment  of 423 

plaster  of 433 

poultice  of 437 

Bell,  book  and  candle 484 

Bells,  largest 83 

Belting,  cement  for 377 

horse  power  of,  etc. 344 

Belts,  electric 385 

Benedictines,  the 485 

Bennett,  James  Gordon 100 

Beverages 301 

Bible,  facts  about  the 312 

first  printed 79 

Bible  societies 487 

Bibles  of  the  world,  the  seven 323 

Bigamy . 66 

Bile,  bilious  or  liver  complaints 193,  203 

Bilious  cholera 203 

Bilious  complaints 203 

Bilious  headache.  ... . 198 

Biliousness,  remedy  for 370 

Bill  of  exchange  or  draft 57 

form  of 61 

Bill  of  sale 52 

forms  of 58,  60 

Biography,  a dictionary  of 101 

Birch,  oil  of 419 

Birds,  flight  of 82 

largest,  smallest  and  swiftest 89 

longevity  of 80 

Birthdays 351 

(memory  rhymes) 228 

Births,  average  number  of 84 

illegitimate 83 

Biscuit,  beaten 272 

Biscuit  making,  the  secret  of 269 

Biscuits,  puff 272 

almond 276 

Graham 271 

lemon,  cocoanut,  rice 277 

Bites  of  insects 221 

Bites  of  snakes 221 

Blackberry  shortcake 276 

Blackboard,  to  make  a 370 

Black  eye,  to  cure 202 

Blackheads,  ointment  for 223 

Blacking,  for  boots,  invention  of 79 

for  harness 370 

for  shoes 370 

for  stoves 371 

paste 431 

Blackstone 43 

Bladder,  inflammation  of  the 194 

Bladders,  to  prepare 371 

Blaine,  James  G 167 

Blanc  mange,  chocolate,  isinglass 287 

strengthening 304 

Blast  furnace,  first  devised 78 

Bleaching  fluid 371 

Bleaching  with  chloride  of  lime 371 

Bleeding  from  the  nose 199 

See  Hemorrhage. 

Blight  in  fruit  trees 371 


ALPHABETICAL  INDEX 


491 


Blind,  alphabet  for  the 

Blind  people,  number  of 

Board  and  plank  measurement 

Boardinghouse-keeper,  responsibility  of 

Board  of  Trade,  terms  used  on 

Boils,  to  cure 

Boilers,  size,  capacity,  etc.,  of 

to  test  water  for 

Boiling 

Bond,  common  form  of 

for  a deed,  form  of 

Bonds 52, 

Bones  in  human  body 

Bonner,  Robert 

Bookbinder’s  varnish 

Books,  first  printed.  

invention  of 

sold  at  Leipzig 

to  marble 

Boots  and  shoes 

Borax,  liniment  of 

“Border  ruffians” 

Borers,  to  destroy 

Bottles,  to  cap 

to  clean 

Bowels,  inflammation  of  the 

looseness  of  the 

Brahminism 

Brain,  compression  of  the 

inflammation  of  the 

water  on  the 

weight  of  the 

Brandreth’s  pills 

Bran  poultice 

Brass,  to  clean 

Brazil  grass 

Bread  and  cakes 

Bread,  Boston  brown 

brown 

Italian 

poultice  

to  cut  hot 

to  discover  alum  in 

Breath,  bad 

to  sweeten  the 

Breckinridge,  John  C 165, 

Breeches  Bible,  the 

Breviary,  the 

Brick,  burnt,  introduced 

color  of 

number  required  to  construct  any  build- 
ing   331, 

Bricklayers  and  plasterers,  facts  for 

Bride  cake,  white 

Bridges,  largest,  longest  and  highest 

Bright’s  disease,  tomato  in 

British  Museum 

British  colonial  politics 

British  politics 

Broadcloth,  to  judge 

to  remove  stains  from 372, 

Broiling 

Brokerage  and  commission 

Bronchitis 

Bronze,  to  clean 

Bronze  age 


PAGE 

Bronzing 372 

Brooms,  to  preserve 372 

treatment  of 457 

Brooder,  how  to  run  a 439 

Broth,  various  recipes  for  making 303 

Brown,  John,  raid  into  Virginia 165 

Bruises  and  wounds 203 

Brushes,  paint,  to  preserve 426 

See  Hair-brushes. 

Bryant 173 

Bubble  and  squeak 247 

Buchanan,  James,  fifteenth  President 165 

Buckets,  to  clean 402 

“Buck-tails” 167 

Buckwheat  cakes 273 

Buddhism 185,  483 

Builders’  estimating  tables 333 

Builders,  handy  facts  for 331,  332,  343 

Building,  highest  in  the  world 91 

largest 87 

largest  permanent 90 

tallest  in  Chicago 87 

materials,  wear  and  tear  of 338 

Buildings,  capacity  of  public 85 

Bull,  papal 484 

Bullock’s  heart,  roast 247 

“Bulls”  and  “bears”... 74 

Bunions 372 

Burglary 66 

Burns  and  scalds 218 

eggs  a remedy  for 385 

turpentine  applied  to 461 

Burnt  alum,  uses  of 207 

Burr,  Aaron 162 

Business  and  legal  forms 57 

Business  law  in  brief 43 

Bushel,  legal  weight  of 326 

Butter,  to  cure 299 

rancid,  to  restore 373 

to  preserve 299 

various  ways  of  serving 300 

Butter  beans 260 

Byron,  quotation  from 176 

CAABA,  the 487 

Cabbage  a la  cauliflower 258 

Cabbage  aux  pommes 258 

for  roast  meats 258 

salad 263 

stuffed 258 

Cable,  Atlantic 88 

first  operated 77 

Caesar,  Julius 86 

last  words  of 175 

Cajeput  oil,  liniment  of 407 

Cake-making 269 

Calcimining 373 

Calculations,  practical  i 325 

Calf’s  head,  hashed,  a la  poulette 250 

Calhoun,  John  0.,  protective  tariff 163 

Calico  printing,  invention  of 77 

California,  acquisition  of 164 

Calomel,  ointment  of 423 

Calvin,  John 173 

Calvinism 487 

Camel,  carrying  power  of 83 


PAGE 

192 

85 

328 

52 

74 

385 

346 

467 

232 

57 

58 

73 

82 

100 

463 

81 

78 

83 

412 

371 

407 

165 

371 

371 

371 

194 

194 

185 

219 

194 

195 

85 

371 

437 

371 

176 

268 

270 

270 

272 

437 

372 

369 

370 

227 

166 

483 

486 

77 

326 

332 

332 

277 

91 

209 

89 

182 

182 

372 

454 

232 

74 

203 

372 

145 


492 


ALPHABETICAL  INDEX 


PAGE 

Campaign  of  intellect,  the 167 

Camphor,  liniment  of 407 

Camp-meetings 484 

Canada  thistles,  to  destroy 373 

Canary  birds,  care  of 324 

Candies,  home-made 288 

Candle-power 373 

Candlemas 487 

Cane-bottom  chairs,  to  clean 373 

Canning  fruits,  etc 297 

Canonical  books,  the 482 

Canonization . . . 482 

Canning  fruits,  wax  for ./ 468 

Cannon,  largest 91 

Cantharides,  ointment  of  extract  of 424 

Capitals  of  principal  countries 174 

Capitals,  the  use  of 22 

Capitol  at  Washington,  the 90 

Caponizing 439 

Caramels.  See  Candies. 

Caramel  pudding 278 

Cardinal  numbers  in  seven  languages 75 

Carnegie,  Andrew 100 

Carpenters’  work  and  measuring * 336 

Carpets,  to  brighten 373 

to  dust 373 

to  extract  grease  from 374 

introduction  of 77 

to  prevent  moths  in 373 

to  renovate 374 

to  select 374 

Carriages,  first  used 78 

rattling 374 

to  wash 374 

Carrier  pigeons 83 

Carrots 260 

Cartesian  doctrines,  the 482 

Carving 477 

Case-hardening 375 

Casks  or  barrels,  to  measure 325 

Castings,  shrinkage  of 375 

Cast  iron  and  timber,  comp,  strength  of . . . . 333 

Cast  iron  balls,  weight  of 340 

columns,  weight  of 340 

round,  weight  per  lineal  foot 340 

rules  for  obt.  approximate  weight 341 

Cast  iron  work,  to  preserve 400 

Castor  oil 421 

Catacombs,  most  ancient 80 

Cataracts,  greatest  and  highest 88 

Catarrh 203 

salt  a cure  for 446 

Caterpillars  and  aphides 375 

Catsups,  etc 267 

Cattle,  to  ascertain  weight  of 325 

Cauliflower 261 

Caveach  (mackerel) . 239 

Caveats 66 

Cavern,  largest 87 

Cayenne  pepper  as  a stimulant 200 

Celery 375 

salad 264 

soup 236 

to  stew 257 

Cellars,  to  disinfect 375 

Celluloid 375 


PAGE 

Cement,  how  to  use 333 

Cements  for  all  purposes 376 

Cemetery,  the  most  extensive 89 

Census  of  1890 307 

Certificate  of  acknowledgment 59 

Chamomile,  ointment  of 424 

Chandeliers,  to  renew *.....  378 

Change,  how  to  make 354 

Chapped  hands,  camphor  tablet  for 224 

Chapped  skin,  an  excellent  lotion  for 224 

Charlotte,  apple 278 

Charlotte  russe 287 

Charts  of  history...- 145 

Chattel  mortgages 51 

Check,  largest  ever  drawn 87 

Checks  paid,  aggregate  of 82 

Cheese,  to  make 300 

to  preserve 300 

to  test.., 378 

sticks 274 

straws 300 

Chestnut  sauce 245,  256 

Chewing-gum 379 

Chicago  as  a grain  port 86 

as  a railroad  center 87 

fire 90 

wonderful  growth  of 310 

Chicken  d la  jardiniere 243 

braised 244 

croquettes 243 

loaf 243 

patties 243 

jellied 243 

pie 284 

pressed 244 

rissoles 1243 

salad 264 

soup 235 

Chicken  cholera 439 

Chicken  lice,  to  destroy 406 

Chicken-pox  193,  216 

Chilblain  cream 200 

ointment 424 

remedy 200 

Chilblains 193,  203 

Children  need  sleep 215 

the  care  of 212 

Children’s  teeth,  care  of 213 

Chile  sauce 256 

Childs,  George  William 100 

Chills  (external  stimulant) 201 

Chimneys,  boiler 347 

brick 346 

or  wells,  to  examine 468 

to  stop  leaks  around 379 

China,  history  of 86 

railroads  in 80 

religious  systems  in 483 

China,  to  mend  broken 379,  385 

Chinese  wall 79 

Chloral,  deadly  effects  of 85 

Chloride  of  lime,  liniment  of 407 

Chloroform,  liniment  of 407 

ointment  of 424 

Chocolate 301 

cake 276 


ALPHABETICAL  INDEX 


493 


Chocolate,  beneficial  effects  of 
Chocolate  pop-corn 


Choking 218, 

Cholera 203, 


valuable  advice  on 

bilious 

English 

infantum 

visitation  of  1866 

Chowder,  fish 

Christian  names  and  their  meaning 

Cider,  to  keep  sweet 

without  apples r- 

Cinders  in  the  eyes 

Circles,  areas  of 

circumferences  of 

Circular  arc,  length  of 

Circumferences  of  circles 

Cistern  measure 

Cisterns,  etc.,  capacity  of 

Cities,  nicknames  of 

Cities  of  the  world  (chart) 

City,  oldest  in  U.  S 

Civil  Rights  bill,  passage  of  the 

Civil  service  reform  bill,  Pendleton’s 

Cities,  population  of 

Citizenship,  conditions  for 

City,  largest 

largest  not  on  navigable  river 

Civil  War,  statistics  of  the 

Clay,  Henry 163, 

Clay  compromise,  the 

Clay  tariff 

Clear  soup 

Mrs.  President  Harrison’s 

Cleopatra’s  needles 

Clergy,  secular  and  regular 

Cleveland,  Grover,  twenty-second  President. 

Clinkers,  to  remove 

Climates  of  the  United  States 99, 

Clock  movements,  to  clean 

Clock  of  Strasburg  cathedral,  the 

Cloth,  to  clean,  renovate,  revive 

to  revive  faded  black 

Clothes,  to  clean  old 

Clothing  in  history 

to  make  watertight 

Clouds,  velocity  of 

Coal  first  used 

historical  facts 

largest  block  of 

largest  deposits  of 

Coal  oil  first  used 

Coat  collar,  how  to  clean  a 

Coat,  to  renovate  an  old  

Cocculus  indicus,  ointment  of 

Cockroaches,  to  exterminate 

Cocoa  

Cocoanut  biscuits 

cake 

oil 

Codfish  balls 

stewed,  in  brown  sauce 

Codicils 

Cod-liver  oil 

liniment  of 


PAGE 

Cod,  salt 238 

Cod’s  head  and  shoulders,  to  boil 238 

Cod’s  roes 238 

Coffee  and  tea  as  stimulants 211 

Coffee  cake 274 

Coffee,  introduction  of 78 

Coins,  standard 81 

to  clean,  etc 380 

Cold  cream 224 

Cold  in  the  head 198,  203 

Cold,  suspended  animation  from  intense 220 

severest  on  record 318 

to  cure  a 214 

ways  to  avoid  a 212 

when  quinine  will  break  up  a 212 

Colds  and  fevers  (a  mistaken  idea) 209 

Cold  slaw 263 

Coleridge 172* 

Colic 203 

asafoetida  a remedy  for 210 

Coliseum  at  Rome,  the 89 

College,  first  to  admit  female  students 78 

Cologne,  cathedral  of 91 

Cologne,  home-made 380 

Colonies,  British,  political  history  of 182 

Colorings  for  candy 291 

Colored  fires 380 

Colossus  of  Rhodes 81 

Columbian  Exposition 87 

Commission 74 

Compass,  to  tell  the  points  of  the 380 

Complexion,  best  things  for  the 223 

diet  for  the 208 

lemons  for  the 208 

Concussion 219 

Condors,  size  of 89 

Confederate  States,  formation  of  the 166 

Confucianism 185 

Confucius 172 

Congress,  powers  of 67 

Congressmen,  terms  of 67 

Constipation 193,  204 

Constitution,  adoption  of  the 161 

amendments  to  the 67 

Constitutional  Union  party,  the 165 

Consumption 193 

percentage  of  deaths  from 86 

Contagious  diseases 215 

Continental  Congress 161 

Continents,  elevation  of 82 

population  and  area  of 174 

Contracts 44 

Contusions 219 

Conversation,  the  art  of 475 

Convulsions 193,  204 

turpentine  a remedy  for 461 

Cookery  and  housekeeping 232 

Cookies 275 

Cooking,  odors  from 417 

time-table 233 

Cooper’s  matches 414 

Co-partnership 43,  46 

Copying  ink,  various  recipes 397 

Copying  pads 380 

Copying  paper,  magic 380 

Copying  pencils,  to  make 380 


PAGE 

210 

436 

, 220 

, 215 

216 

203 

194 

214 

84 

241 

92 

379 

379 

202 

342 

343 

351 

343 

325 

346 

3H 

188 

78 

166 

167 

308 

68 

89 

86 

312 

165 

165 

168 

237 

236 

176 

484 

167 

379 

191 

379 

90 

379 

443 

443 

176 

380 

82 

81 

79 

87 

87 

79 

443 

443 

424 

380 

301 

277 

276 

421 

239 

238 

53 

421 

408 


494 


ALPHABETICAL  INDEX 


Copyright,  the  law  of 

directions  for  securing 

Cork 

to  remove  from  inside  of  bottle 

Corkscrew,  substitute  for 

Corn  balls 

Corn  bread 

Corn,  green,  to  cook 

Corn  soup 

Corn  on  a floor,  to  measure 

in  crib,  to  measure 

Corn  beef ••. 

Corn  plasters,  various  formulas 

Corn  remedies 

“Corners” 

Corns,  turpentine  applied  to 

between  the  toes 

Corn-starch  cake 

Corporations,  laws  governing 

Cost  and  price  marks 

Cottage  pie 

Cottages,  cheap  wash  for 

Cotton,  first  raised 

Cotton  gin,  invention  of 

Cotton- seed  oil 

Cotton-spinning 

Cough 193, 

Coughs,  what  causes 

Cough  syrup 

Coupons 

Court-plaster 

Crabs,  boiled 

hot .' 

Crackers 

Cracknels 

Crayon  drawings,  to  fix 

Cream  of  asparagus  soup 

Cream  of  tomato  soup 

Creditors,  preferred 

Cremation 

Criminal  carelessness 

Criminal  law,  points  of 

Criminals,  weight  of  brains  of 

Crop-bound 

Croquettes,  beef 

veal 

Croton  oil 

ointment  of 

Croup 193,  204,  207, 

a simple  remedy  for 

Crowd,  largest 

Crullers - 

Crumpets 

Crushing  and  tensile  strength 

Crust,  short 

Crypt 

Cuckoo  (memory  rhymes) 

Cucumber  salad 

Cucumbers 

stuffed . 

Cuffs,  ironing 

Curculio,  to  get  rid  of 

Currant  cake,  plain 

Currant  vinegar 

Currant  water 

Curries 


PAGE 

Curry  powder 252 

Customs  averages  and  tariff  legislation 168 

Cut  glass,  to  clean 382 

Cuts  and  wounds 218,  219 

J)AGUERREOTYPE,  invention  of  the 78 

Dairy  dishes 299 

Damien,  Father 83 

Dampness,  to  absorb 382 

Damp  walls 430 

Damson  and  cherry  pickles 264 

Dandruff 225 

Dark  ages 86 

Dates,  some  interesting 176 

Dauphine,  soup  hla 236 

Davis,  Jefferson 166 

Day,  to  determine  length  of 82 

Dead  Sea 89 

Deaf  and  dumb  alphabet 192 

asylum,  first 77 

Deaf  mutes,  instruction  of 80 

number  of 85 

Deaths,  average  of 84 

Decimal  approximations 341 

Decimal  equivalents 343 

Declaration  of  Independence 161 

Deed,  acknowledgment  of 59 

from  a corporation 50 

from  a partnership 50 

quitclaim 59 

warranty 58 

Deeds — transfer  of  property 50 

Deer  skins,  to  dress 382 

Deism 482 

Delicate  and  delicious  soup 237 

Delirium  tremens 66 

Democratic  party,  formation  of 163 

Democritus,  quotation  from 23 

Density  of  population  (chart) 180 

Dentifrice,  camphorated 225 

myrrh 225 

Desert,  largest 87 

Dessert 288 

Diamonds,  imitation 432 

largest 83 

Diana,  temple  of,  at  Ephesus 81 

Diarrhoea 203,  204 

Dictionary,  first  known 84 

Dictionary  of  Biography 101 

Dies  irce 483 

Diet  for  business  men 209 

for  women 208 

in  homoeopathy 206 

Diphtheria 198,  207,  215,  216 

Dipsomania,  remedy  for 443 

Disinfectants 382 

sick-room 211 

Disinfection  of  food ; . . . 217 

Disraeli 172 

Dissolution  of  partnership 47 

Diuretics  (fruits) 389 

Divorce  laws 55 

Divorces,  number  of 81 

Dog-bites 207 

Dog,  the  biggest 87 

Dogs,  training  and  care  of 382 


PAGE 

62 

63 

86 

381 

381 

436 

271 

261 

237 

327 

325 

247 

434 

381 

74 

461 

381 

277 

52 

354 

283 

381 

78 

79 

421 

77 

204 

211 

381 

74 

381 

241 

241 

272 

277 

381 

237 

237 

51 

381 

66 

66 

85 

439 

247 

250 

421 

424 

215 

193 

87 

272 

272 

339 

285 

482 

228 

263 

260 

258 

400 

381 

273 

302 

304 

252 


ALPHABETICAL  INDEX 


495 


Dollar,  derivation  of  word 

Doses  in  homoeopathy 

safe,  of  poisonous  drugs 

Douay  Bible,  the 

“Doughfaces” 

Douglas,  Stephen  A 165, 

Dower,  the  right  of 

Draft,  form  of 

at  sight 

protested 

Drafts,  law  governing 

Draining  land 

Drain-pipe,  capacity  of 

Drawings,  to  fix 

Dred  Scott  case,  the 

Dresses,  to  make  uninflammable 

Drop  ginger  cakes 

Dropsy 

Drowned  person,  to  raise  body  of 

Drowning 

Druidism 

Drunkenness.  See  Dipsomania. 

no  excuse  for  crime 

Drying  oils 383, 

Ducks,  geese  and  turkeys 

Ducks,  to  choose 

raising  young 

to  cook 

wild,  roast 

wild,  stewed 

Due  bill,  form  of 

Dumplings,  apple,  lemon,  currant 

Dunkards,  the 

Duotheism 

Duties,  taxes,  etc 

Dwarfs  and  giants,  famous 

Dyes  and  dyeing 

Dyes,  lavender . .. 

Dye-woods,  introduction  of 

Dynamo,  the 

Dysentery 

Dyspepsia 82, 

heartburn  and  acidity 

lemons  a remedy  for 

£? AR,  to  remove  foreign  bodies  from  the. . . 

to  remove  insects  from  the 

Earache 

Ears,  care  of  the 

of  children — a warning 

Earwigs,  to  destroy 

Ebony,  artificial „ 

Ebonizing  wood 

Echo,  most  remarkable 

Edison,  Thomas  A 

Education  and  illiteracy  (chart) 

Education,  history  of  (chart) 

in  England 

in  Europe,  progress  of 

Eel,  electric 

Eel  pie 240, 

soup 

Eels,  to  boil 

Egg  bread,  Aunt  Patty’s 

Egg  plant,  baked 

Egg  salad 


PAGE 


Eggs,  to  cook 265 

to  keep 385 

to  test 266,  385 

curried 253 

snow  a substitute  for 278 

various  uses  for 385 

Eiffel  Tower,  the 87 

Eight-hour  movement 189 

Electoral  College 68 

Electoral  Commission 166 

“ Electoral  Count  ” act 69 

Electrical  science,  the  evolution  of 190 

Electrical  signal,  first  transmitted 78 

Electrical  terms  defined 357 

Electrical  units 358 

Electric  bells 361,  364 

Electric  belts 385 

Electric  clocks 364 

Electric  eel 77 

Electric  light,  invention  of 77 

Electric  railroads . . . 78 

Electricity 355 

current 361 

sources  of 356 

the  study  of 365 

twenty  questions  concerning 367 

velocity  of 78 

Electric  welding 468 

Electro  magnetics 363 

Electro-magnetism,  discovery  of 86 

Electrotyping  first  done 79 

Emancipation  proclamation,  Lincoln’s 166 

Embezzlement 66 

Emergencies  and  accidents 218 

Empire,  largest  in  the  world 86 

Enameling 386 

Endowment  policy 71 

Engine,  the  largest 89 

Engineers,  points  for 386 

English  cholera 194 

English  language,  growth  of  the 183 

English-speaking  parties,  present  state  of. . 182 

Engravings,  to  clean 386 

to  transfer 386 

Envelopes,  first  made 78 

Epilepsy 193 

“ Era  of  good  feeling” 163 

Erasing  fluid 386 

Erasures  in  a deed 50 

Ergot,  liniment  of  oil  of 408 

Errors  in  history 175 

Eruptions,  lotions  for 223 

on  the  face 193 

Erysipelas 193,  216 

Estimates  of  materials 332 

Estimating  tables 333 

Etching,  acid,  first  done 80 

Ether  first  used 86 

Ethical  religion 185 

Etiquette 472 

Euclid’s  Elements  of  Geometry 86 

European  balance  of  power 179 

European  politics 182 

Evaporation  of  water  by  fuel 82 

Evictions  in  Ireland 317 

Eye,  cinders  in  the 202 


PAGE 

84 

206 

197 

484 

167 

, 166 

55 

57 

61 

43 

43 

383 

334 

383 

165 

383 

275 

193 

221 

220 

185 

66 

418. 

322 

243 

438 

245 

244 

245 

61 

278 

486 

185 

69 

317 

383 

405 

78 

356 

204 

204 

200 

208 

201 

201 

201 

201 

214 

385 

385 

385 

80 

100 

180 

184 

70 

197 

77 

283 

237 

240 

274 

260 

263 


496 


ALPHABETICAL  INDEX 


PAGE 

Eye,  dirt  in  the ^ . . . 218 

lime  in  the 218 

iron  or  steel  spiculae  in  the 219 

ointments 424 

Eyes,  care  of  the 201 

inflamed 194 

eggs  a remedy  for  inflamed 385 

salt  good  for  the . 446 

to  cure  black 202 

Eyewater,  camphorated 387 

Excommunication 484 

Executors,  duties  of 54 

Exemption  from  arrest 66 

Exercise,  physical 229 

beneficial  effects  of 206 

Expectation  of  life 72 

Exposition  at  Chicago 87 

Express,  first  American 86 

Extract  of  meat 386 

pACE-ACHE 198 

Fainting,  hysterics,  etc 220,  221 

Faintness 194 

Fair,  James  G 100 

Fair  Rosamond 176 

Fairs  of  Nijni-Novgorod  and  Leipzig 83 

Famines  of  history 318 

Famous  Americans,  rise  of 100 

Famous  poems  and  their  authors 173 

Farci 258 

Farm,  largest  producing . 87 

Farms,  law  relating  to 48 

Fasting 82 

See,  also,  Food . 

Fata  Morgana 89 

Fat  people,  rules  for 209 

Feathers,  to  clean 387 

Federalist  party,  principles  of 162 

Federation  of  Labor,  American 189 

Feet,  care  of  the 211 

swollen 199 

Felon,  to  cure  a 198 

salt  and  turpentine  a remedy  for 447 

Felony 66 

“ Female  pontiff,”  the 175 

Fences,  wire  required  for 327 

Fence  posts,  to  preserve 387 

Ferris  wheel,  the 81 

Ferry-boat,  largest 88 

Fever,  common  continued 193 

gastric 205 

intermittent 205 

scarlet 204 

typhoid 204 

typhus 204 

Fever  drinks 200,  304 

Fevers 204 

and  colds  (a  mistaken  idea) 209 

Fig  poultice 437 

Files,  to  renew 387 

Fillets  of  beef  a la  Chateaubriand 247 

with  olives 246 

Fillmore,  Millard,  thirteenth  President 165 

Finding,  the  law  of 57 

Finger-nails,  care  of  the 224 

to  whiten 225 


PAGE 

Fire  of  Chicago „ 90 

Fire.  See  Spontaneous  Combustion. 

Fire  company,  first  volunteer 78 

Fire  insurance . 71 

first  office 77 

Fire-kindler,  economical 387 

Fire-proof  iron  cement 378 

Fires  and  conflagrations 319 

Fire- works.  See  Pyrotechnics. 

Fire-worshipers 185 

Fish 238 

chowder 241 

croquettes 240 

pie 239 

Fishes,  curious  facts  about 327 

Five  hundred  errors  corrected 13 

Fixtures,  immovable 48 

Flag,  history  of  the  American 171 

largest 88 

•signals .'. 95 

Flagellants,  the 486 

Flannel,  shrinkage  of 387 

to  shrink  new 387 

to  wash .» 387 

to  whiten 387 

Flat-irons,  to  make  smooth 400 

Flatulency 204 

Fleas,  jumping 89 

Fleece  record 82 

Flies,  to  banish 388 

to  destroy 388 

Floating  policy 71 

Flood,  the  most  disastrous 89 

Floods  and  inundations 319 

Floors,  to  polish 388 

weight  of 338 

Flour,  patent  process  of  making 388 

qualities  of 268 

to  test 388 

weight  of  a barrel  of 86 

Flower  badges  of  nations 81 

Flowers,  the  language  of 76 

to  change  color  of 388 

to  keep  fresh 388 

Flummery 287 

Fly  paper 388 

Fly  poison 388 

Fondant 289 

Food,  death  from  want  of 83 

digestibility  of 305 

various  properties  of 306 

Foods  and  cookery,  dates 176 

Food  supply  of  the  world  (chart) 181 

Fool,  orange,  gooseberry 287 

Forcemeats 268 

Foreclosure 50 

of  lien 49 

Foreign  trade  of  the  United  States 179 

Forks,  first  made 80 

Fortress,  greatest 88 

Fowls,  boiled 243 

roast 243 

Frames,  to  clean,  etc 433 

to  restore  gilt 388 

Francis  I.,  last  words  of 175 

Franklin’s  advice  to  swimmers 457 


ALPHABETICAL  INDEX 


497 


Fraudulent  assignment 

Freckles,  to  efface 

Freedman’s  Bureau,  the 

Freight  car,  capacity  of  a 

Fremont,  John  C 165, 

French  bread 

Fritters,  various  recipes 

Frost-bite  and  frozen  limbs 

Frosting,  excellent 

Frozen  limbs 194, 

Fruit  as  medicine 

how  to  ice 

buds,  to  prevent  destruction  of 

cake 

stains,  to  remove 

salts,  aperient 

trees,  blight  in 

Fruits,  etc.,  canning 

canning  (glycerine) = . 

medical  value  of 

seedless 

flowers,  etc.,  dates 

Frying 

Fuel  and  light,  dates 

Fuel,  evaporation  of  water  by 

Fugitive  slave  laws 

Fumigating  pastiles 

Furnace  heat,  to  moisten 

Furniture,  to  clean 

to  remove  stains,  etc 

cream 

oil 

polish 389, 

varnish 

Furs,  to  dye 

to  preserve 

QALLAUDET,  Dr 

Galvanized  iron 

Garfield,  James  A.,  twentieth  President 

assassination  of 

Garlic  vinegar 

Gas,  facts  about 

Gas-engine,  to  silence 

Gas  illumination,  first 

Gas  leakage,  to  detect 

Gas-pipe,  to  thaw 

Gases,  noxious 

Geese,  to  choose 

to  raise 

ducks  and  turkeys 

Gehenna 

Geographical  centers 

nicknames 

Geography,  introduction  of 

George,  Henry 

German  empire,  states  of  the 

re-established 

Ghent,  the  city  of 

Giants  and  dwarfs,  famous 

Giant’s  Causeway,  the 

Gibbons,  Cardinal 

Gibbon’s  history 

Giblet  soup 

Giblets,  to  stew 

Gibraltar 


PAGE 

Gilding  without  a battery 390 

Ginger  as  a stimulant 200 

Ginger-beer 301,  390 

Ginger-bread 275 

honeycomb 275 

Ginger  cup  cake 275 

Ginger  nuts 275 

Ginger  pop 302 

Glass,  first  made 80 

to  clean  cut 382 

to  clean  fine 391 

to  frost 391 

to  keep  from  cracking 391 

to  letter 391 

to  make  a hole  through 386 

bubbles 390 

stopper,  to  remove 391 

windows,  first  used 86 

Glazing  and  painting 336 

Gloves,  how  to  put  on 391 

to  clean,  etc 391 

Glue,  test  for 324,  391 

various  recipes  for 392 

Glycerine,  liniment  of 408 

ointment  of 424 

uses  for 392 

Gnostics,  the 482 

Gold,  largest  nugget  of 87 

in  California 77 

to  color 402 

value  of  a ton  of 86 

and  silver,  test  for 392 

coin,  weight  of 78 

Gold  fish,  preservation  of 393 

Gold  miners,  table  for 330 

Gold  plate.  See  Plate. 

Goldsmith,  quotation  from 173 

Goose,  roast 245 

Gould,  Jay 100 

Gout 194 

Government,  largest  free 86 

Grade,  per  mile 327 

Grafting-wax 393 

Grail,  the  Holy 484 

Grain,  acres  under 181 

measurement  of 323,  325 

pounds  per  inhabitant 1.81 

Grain  port,  greatest 86 

Grammar,  etc 13 

Grammar,  short  (memory  rhymes) 228 

Grand  j ury 67 

Grandmother’s  salve 447 

Grant’s  Memoirs,  royalty  paid  on 82 

Grant,  Ulysses  S.,  eighteenth  President 166 

Gravel 194 

Gravel  walks,  to  make 393 

Gravies 2.53 

Gravy  soup 234 

stock 257 

Gray,  Asa 100 

Grease  spots,  etc.,  to  remove 393,  453 

Great  Britain,  extent  of  empire  of 86 

politics  of 182 

Great  men’s  works 172 

Grecian  architecture,  best  specimen  of 86 

Greek  Church,  the 185 


PAGE 

51 

223 

166 

96 

166 

270 

286 

194 

273 

220 

208 

296 

370 

274 

453 

199 

371 

297 

392 

388 

389 

176 

233 

176 

82 

165 

389 

389 

389 

454 

390 

389 

436 

464 

385 

390 

80 

176 

166 

166 

268 

335 

390 

77 

390 

390 

206 

243 

438 

322 

483 

82 

311 

78 

70 

174 

85 

326 

317 

89 

100 

90 

235 

244 

88 


498 


ALPHABETICAL  INDEX 


Greek  soup 

Greeley,  Horace 

Greeley  expedition 

Greenbacks,  issue  of 

Grenadins  of  beef 

Grindstone,  how  to  use 

Grippe , la 

Grubs,  to  destroy 

Guadalupe  Hidalgo,  treaty  of 

Guano,  liquid 

Guaranty 

Gums,  wash  to  harden  the 

Gun  barrels,  to  brown 

Gunpowder,  to  make 

white 

Guns,  how  to  handle 

Gymnasium  work 

J-JA.DDOCK  with  tomatoes, 

Hades 

Hair,  care  of  the 

brushes,  to  clean 

color  and  weight  of . 

dye,  Columbian  (or  Argentine) . . 

dye,  walnut 

renewer,  an  excellent 

superfluous 

to  clean  long 

to  cleanse  the 

to  prevent  falling 

to  restore 

Hairs,  number  of,  on  average  head  . . 

Hair  tonic 

Hair  wash 

Hale,  John 

Halibut,  baked 

boiled 

Hamburg  steak 

Hamilton,  Alexander,  quotation  from 

Hams,  to  boil 

to  cure 

Hand  (horse  measure) 

Hand,  grenades 

Handkerchiefs,  fine,  to  wash 

first  made 

Hands,  care  of  the 

cream  for  the 

Handy  facts  to  settle  arguments 


Hanging,  suspension  by 

Hanging  gardens  of  Babylon 81, 

Harness,  blacking  for 370, 

grain  black  for 

to  oil 

to  renew 

varnish  for 


Harrison,  Benjamin,  twenty-third  President 

W.  H.,  ninth  President 

Harrison’s  (Mrs.  President)  clear  soup 

Harvester,  invention  of  the 

Hash 

Hats,  silk,  to  renovate 

Hawks,  flight  of 

Hayes,  Rutherford  B.,  nineteenth  President. 

Hayes-Tilden  controversy 

Hay  fever 

Haywood,  Alvinza 


PAGE 

Headache 205 

bilious 198 

nervous 198 

external  stimulant  for 201 

salt  a remedy  for 447 

Health,  rules  for  preservation  of 206 

Heart,  palpitation  of  the 195 

Heart  beats,  number  of,  per  day 82 

Heartburn 198,  205 

Heat,  excessive 318 

Heine 172- 

Heirship  to  property  not  bequeathed 53 

Hemlock,  ointment  of 424 

Hemorrhage 207,  219 

Henry,  Patrick,  quotation  from 339 

Hens,  to  make  lay 439 

Herb  powder,  for  winter  use 268 

Herbs,  to  dry 268 

Herring  salad 263 

Herrings  or  sprats,  baked 241 

Hiccough 199 

Hides,  to  cure 395 

See,  also,  Tanning. 

Hill  banking  system 368 

Hill,  David  B 167 

Hints  for  writers 24 

History  at  a glance 145 

errors  in 175 

of  the  sea  (chart) 187 

the  most  extensive 90 

Hoarseness 199 

Hog,  fattest 89 

Hollandaise  sauce 256 

Homestead  struggle,  the 189 

Hominy,  baked 304 

Homoeopathic  remedies 202 

Homoeopathy,  introduction  of 86 

Honey,  to  keep 396 

Honeycomb,  number  of  cells  in 82 

Horns,  to  polish 396 

Horse,  draft  power  of  a 324 

endurance  of  the 313 

gaits  of  the 444 

medicines  for  the 323 

to  tell  the  age  of  a 322 

to  tell  age  (memory  rhymes) 228 

Horse- power 82 

of  belting 344 

of  Niagara  Falls 82 

of  steam  engines 344 

Horse  railroad,  first  built 78 

Horses,  number  in  U.  S 79 

Horseshoes,  first  made 86 

Hospitallers 485 

Hotch-potch 260 

Hotel,  largest 87 

Hotels  and  inns,  law  of 52 

Hot  nights,  to  keep  cool  during 208 

House,  largest  private,  in  America 88 

Household  pests,  to  destroy 399 

Housekeeping  and  cookery 232 

House  plants,  care  of 396 

Howe,  Elias 77,  100 

Howells,  W.  D 100 

Humanitarians 484 

Humanities,  the  (chart) 184 


PAGE 

235 

166 

85 

166 

247 

393 

207 

393 

164 

393 

52 

225 

393 

393 

394 

394 

229 

240 

484 

225 

394 

83 

226 

226 

226 

226 

226 

385* 

208 

227 

83 

226 

226 

80 

240 

240 

248 

24 

249 

394 

86 

394 

395 

78 

224 

224 

77 

220 

176 

395 

395 

395 

395 

395 

167 

164 

236 

77 

248 

395 

77 

166 

166 

199 

100 


ALPHABETICAL  INDEX 


499 


Humming-bird 

Humors  and  eruptions,  lotions  for 

“Hunkers” 

Huntington,  C.  P 

Hurricane,  velocity  of 

Hydraulic  information 

Hydrophobia 

burnt  alum  for 

Hygiene  and  medicine 

Hygienic  suggestions 

toilet  recipes 

Hysterics,  fainting,  etc 194,  220, 

JCE  in  the  sick-room 

to  preserve 

strength  of 

Ice-box,  a cheap 

See,  also,  Refrigerator. 

Ice-cream,  ices,  etc 

Ice-house,  extemporaneous 

Ice-making  machine 

Ice-water,  to  preserve 

without  ice 

Icing,  for  pastry 

for  cakes 273, 

Illegitimacy,  statistics  of 

Illiteracy  and  education  (chart) 

Impeachment 

Income  tax 

Indian  loaf  cake 

Indigestion 194, 

See  Heartburn. 

Indorsement,  various  forms  of 

Indorser  exempt  from  liability 

may  avoid  liability 

Induction  coil 

Infallibility,  papal,  the  doctrine  of 

Infamous  crime 

Infant  mortality 

Infants,  artificial  feeding  of 

Infant’s  syrup .' 

Inflamed  eyes 

Inflammation  of  the  bladder 

of  the  bowels 

of  the  brain 

of  the  kidneys 

of  the  liver 

of  the  lungs 

of  the  stomach 

Inflammatory  sore  throat 

Influence  machine,  the 

Influenza 

Infusoria,  propagation  of 

Inland  sea,  greatest 

Innkeepers  entitled  to  lien 

liability  of » 

Inns,  hotels,  etc.,  law  of 

Ink,  various  recipes  for  making 

Inks,  to  mix 

Ink-stains  absorbed  by  salt 

to  remove 

Insane  persons,  number  of 

Insanity,  causes  of 

Insect  exterminator 

Insects,  bites  of 

to  destroy 


PAGE 

Insects,  to  remove  from  the  ear 201 

turpentine  applied  for 461 

Insolvency  proceedings 51,  57 

Insomnia 198 

Insurance 71 

first  marine 86 

company,  largest 86 

Interest 43 

compound 354 

Interest  laws 320 

Interlineations  and  erasures  in  a deed 50 

Intermittent  fever,  or  ague 194 

Internal  revenue 69 

Inter-State  commerce  law 69 

Intoxication,  suspended  animation  through,  220 

Inventions  and  discoveries 177 

Iodine,  liniment  of 408 

Irish  stew 248 

mutton 251 

Iron,  black  polish  for 435 

cement  for 377 

to  test  quality  of 400 

weight  of  wrought 341 

See  Cast  iron. 

Iron  age 145 

Iron  and  steel,  to  distinguish 456 

Iron  Mountain,  the 87 

Iron  ore,  first  discovery  of 78 

Iron  work,  polished,  to  preserve 400 

Ironing 400 

See,  also,  Linen . 

Island,  largest 86 

Itch 194 

ointments 424 

Ivory 401 

artificial 401 

to  stain  or  dye 401 

Ivy,  ointment  of 424 

JACKSON,  Andrew,  seventh  President 163 

Jams,  preserves,  etc 294 

Japanning 401 

Jars,  to  clean,  etc 402 

Jaundice 194 

“Jayhawkers” 165 

Jefferson,  Thomas,  administration  of 162 

Jellies .297,  299 

Jelly,  meat 304 

J erusalem  artichokes 176 

Jesuits,  the 86,  487 

Jet,  where  found 77 

J ewelry , to  color 402 

Johnny  cake 273,  274 

Johnson,  Andrew,  seventeenth  President.  ..  166 

impeached 166 

Jones,  John  Paul 161 

Jordan,  the 89 

Josephus 173 

Jumbo  pickle 264 

Judaism,  modern 185 

Julienne  soup 236 

Jury j 67 

J^AABA,  the 487 

Kaleidoscope,  to  make 402 

Kansas-Nebraska  bill,  the 165 


PAGE 

89 

223 

167 

100 

78 

345 

199 

207 

193 

206 

223 

221 

396 

396 

82 

396 

291 

396 

79 

396 

396 

285 

274 

83 

180 

67 

170 

275 

204 

45 

43 

43 

363 

487 

66 

84 

212 

215 

194 

194 

194 

194 

194 

194 

194 

194 

194 

356 

194 

80 

89 

49 

52 

52 

397 

347 

447 

453 

84 

84 

400 

221 

399 


500 


ALPHABETICAL  INDEX 


Kempis,  Thomas  a » 

Kepler  and  Nast 

Kerosene 

first  used 

test  for 

stains  in  carpets 

to  remove 

Kestrel,  the,  or  sparrow-hawk 

Key  dates  in  the  history  of  labor  (chart) . . . 

Keys,  to  fit  into  locks 

Kidneys  a la  brochette 

stewed 

Kidneys,  inflammation  of  the 

Kindergartens 

Kinship,  degrees  of 

Knights  of  Labor 

Knives,  first  used. 

to  clean 

to  keep  from  rusting 


Know-nothing  party,  the 164,  165, 

Koch’s  (Dr.)  cholera  germs 

Koran,  the 

Koumiss 302, 

Krupp  gun,  the 

Kulturkampf 


J_^ABOR  acts  of  Henry  VI 

Labor,  key  dates  in  the  history  of  (chart) 

Lac,  bleached 

dye 

Lace,  to  clean,  restore,  etc 

Lacquers 

Lacquering 

Lactometer,  a cheap 

Lake,  largest  in  the  world 

Lake  Superior 

Lamb 

chops  

cold  (a  dainty  dish) 

stewed 

Lamp  chimneys,  to  toughen 

signals 

Lamps,  care  of 

to  prevent  smoking 

Land,  to  lime 

Land  measure 

Landlord  and  tenant,  law  of 

Language  of  flowers 

Languages,  number  of 

of  the  world 

Lantern  signals 

Larceny 

Larcom,  Lucy 

Lard,  oil  of 

ointment  of 

to  bleach 

to  keep  sweet 

to  try  out 

Latin  tongue,  when  obsolete 

Laundry,  turpentine  useful  in  the 

Laurel,  ointment  of 

Lauterbrunnen 

Lavender 

scent  bag 

dyes 

ointment  of 


PAGE 

Lavender,  Smith’s  British  . 405 

water . . . . 228,  405 

Law,  constitutional 67 

criminal 66 

definition  of 43 

history  of  (chart) 184 

relating  to  farms 48 

Laxatives  (fruits) 388 

Lead  pencils,  to  improve 405 

Lead  pipe,  sizes  and  weights  of 334 

Leaf  lice,  to  free  plants  from 406 

Leanness 209 

Lean  people,  rules  for 209 

Leaning  towers 81 

Leap  years 80 

Lease 43,  48 

short  form  of 59 

Leather,  French  polish  dressing  for 435 

to  make  wear 405 

waterproof 405 

See,  also,  Tanning. 

Leaves,  to  dissect 406 

Leclanche  cells „ • 362 

Legacies 54 

Legal  advice ....  43 

forms 57 

tender 67 

tender  notes,  highest  denomination ....  77 

Leipsic,  the  fair  of 83 

Lemonade 302 

Lemon  biscuits 277 

catsup 267 

pies 284 

Lemons,  uses  of 209 

Leprosy 83 

Letter,  how  to  write  a 22 

Lettuce  salad 263 

Liberal  Republican  party 166 

Library,  Alexandrian 77 

first  American 78 

first  subscription 86 

largest 88 

of  Congress 87 

building,  largest 87 

Lice,  to  destroy 406 

Liebig’s  (Prof.)  extract  of  meat 386 

Lien  laws 49 

Life,  average  human 78,  82,  84 

divisions  of 82 

duration  of  (chart) 186 

expectation  of 72 

Lifeboat,  first  launched 79 

Life  insurance 71 

Light,  influence  of  on  growth 206 

velocity  of 77 

and  fuel,  dates 176 

Light-house,  highest  in  the  world 87 

Lightning  and  sunstroke 220 

Lightning-rods,  first  used 86 

Lima  beans 260 

Lime,  liniment  of 408 

Lime  spots,  to  remove 454 

Lime  water,  to  prepare 406 

Liming  land 406 

Limitations,  statutes  of 320 

Lincoln,  Abraham,  sixteenth  President 106 


PAGE 

173 

100 

402 

77 

403 

403 

454 

89 

189 

403 

251 

252 

194 

78 

53 

189 

78 

403 

403 

167 

216 

483 

403 

91 

483 

189 

189 

403 

403 

404 

464 

404 

415 

86 

88 

246 

251 

251 

251 

405 

96 

405 

405 

406 

326 

48 

76 

77 

183 

95 

66 

100 

421 

424 

405 

405 

405 

86 

461 

424 

82 

405 

228 

405 

424 


ALPHABETICAL  INDEX 


501 


Lincoln’s  assassination 86, 

Linen,  to  extract  mildew  from 

to  gloss 

Liniment,  arnica 

various  recipes 

volatile 

white 

Linseed  oil 

poultices 

Lint 

medicated 

Lions  and  tigers,  strength  of 

Litany 

Lithographic  ink 

paper 

printing 

Lithographing  first  made  practical 

Liver  complaints 

inflammation  of  the 

Lobster  croquettes 

Lobster,  curried 

escalloped 

potted 

salad. 

“Loco-Focos” . . 

Locomotive,  cost  of  a 

first  built  in  U.  S 

first  in  America 

largest  built 

whistle  signals 

Locomotives,  first  used . 

Log  and  lumber  tables,  etc 327, 

Loisette’s  system  of  memory  culture 

Longevity,  alleged  cases  of 

Longfellow,  quotation  from 

London  fire 

population  of 

Lotion,  an  excellent 

Lotions 

Love  joy’s  assassination 

Lowndes-Calhoun  bill,  the 

Lubbock,  Sir  J 

Lubricating  oil 

Lubricators,  economical 

Lumber,  etc.,  weight  of 

Luminous  paintings,  Japanese 

Lungs,  inflammation  of  the 

Lung  troubles,  simple  relief  for 

Luther,  Martin 

fJACARONI  soup 

Macaroons 

Mackay,  John  W 

Mackerel 

pickled  (called  caveach) 

Madison,  James,  administration  of 

Maelstrom , 

Mahy’s  plaster 

Magna  Charta 

Magnetic  field 

Magnetism 

Magnets  and  their  poles 

Mahometanism 

Mails,  money  lost  in  the 

Mammoth  Cave 

Mansion,  largest  and  costliest 


PAGE 

Manures 410 

artificial 411 

chemical 411 

Manuscripts,  faded,  to  restore 411 

Maple  sugar  without  maple  trees 411 

Maple  trees,  to  tap 412 

Marble 412 

to  clean 369,  412 

to  stain 412 

Marble  spice  cake 277 

Marbling  of  books,  etc 412 

Marine  glue 392 

Marine  insurance 72 

Mariner’s  compass,  invention  of 80 

Mark  Twain 100 

Marmalade 413 

apple,  quince 295 

apricot 413 

grape,  apple 296 

mixed 413 

orange 413 

Scotch 413 

tomato 413 

Marriage  and  divorce 55 

Marriages,  barren 83 

Married  women,  rights  of 56 

Mary,  Queen  of  Scots 175 

Mason  and  Dixon’s  line 163 

Match,  lucifer,  first  made 77 

Matches 413 

cooper’s 414 

safety. 414 

Matting,  to  wash 414,  447 

Mattresses,  care  of 414 

Mausoleum  of  Artemisia 81 

Mayhem 66 

Mayonnaise  dressing 264 

McClellan,  George  B 166 

McCormick,  Cyrus 100 

McCormick’s  harvester 77 

McKinley  bill,  the 170 

Measles 194,  205,  216 

Measures  for  housekeepers 306 

Measures.  See  Weights  and  Measures . 

Meat,  production  and  consumption  of 181 

Meat  jelly 304 

Mechanic’s  lien 49 

Medals,  to  take  impressions  of 414 

Medical  school,  first  in  U.  S 78 

Medicine  and  hygiene 193 

history  of  (chart) 184 

introduction  of • 86 

Meerschaum 77 

Memory  culture,  Loisette’s  system  of 7 

importance  of  good 474 

rhymes 228 

Menstruation,  excessive 194 

scanty 194 

painful 194 

Mercator’s  projection 80 

Mercurial  ointments 424 

Metals,  pecuniary  value  of 848 

Metric  tables,  handy 325 

Metropolitan  cake 275 

Mexican  War,  the 164 

Mildew,  to  extract  from  linen 415 


PAGE 

166 

415 

406 

200 

406 

200 

200 

421 

437 

409 

409 

94 

484 

399 

428 

409 

79 

193 

194 

241 

253 

242 

241 

263 

167 

95 

95 

77 

89 

95 

78 

329 

7 

84 

176 

86 

89 

224 

409 

164 

168 

145 

410 

410 

337 

175 

194 

210 

172 

234 

276 

100 

239 

239 

162 

89 

434 

11 

360 

358 

360 

. 185 

67 

, 87 

88 


502 


ALPHABETICAL  INDEX 


Militia 

Milk  as  a dressing  for  wounds 

to  deodorize 

to  preserve 

to  test 

of  roses 

punch 

soup 

soup  with  vermicelli 

Mills  tariff,  the 

Mince  pies 

Mineral  lands  r. 

Mineral  theory  of  agriculture 

Mines,  largest  and  deepest 

Mining  laws 

Mint  sauce 

vinegar 

Mirage,  finest 

Mirrors,  glass,  first  made 

Mississippi  Valley,  the 

Missouri  Compromise,  repeal  of  the 

Mnemonics 

Mohammed 

Mohammedanism 

Mold,  to  prevent 

Monastic  vows,  the 

Moncky,  Charles 

Money  lost  in  the  mails 

Monotheism 185, 

Monkey  wrench 

Monroe  doctrine,  the 

Monroe,  James,  administration  of 

Mont  Blanc,  ascent  of 

Months,  the  (memory  rhymes) 

Monument,  highest 87, 

Monuments,  etc.,  height  of 

More,  Hannah 

Mormon  Church  in  Utah 

Mormons,  the 

Morse’s  telegraph 

Mortgage,  form  of 

Mortgages 

assignment  of 

chattel 

Mosquito  bites,  a cure  for 

Mosquitoes,  to  destroy 

to  keep  out 

See,  also,  Insects. 

Mothers,  a hint  for 

Moths 

in  carpets,  to  kill 

turpentine  a sure  preventive 

Motions,  list  of 

Mould,  to  prevent 

Mountain,  highest 

Mouse  trap,  an  ever-ready 

Mouth  glue 

Mouthwash 

Mucilage,  recipes  for  making 

Muffins,  breakfast 

various  recipes 

Mullet  with  tomatoes 

Mulligatawney  soup 

Mumps 195, 

Murder ... 

Mushrooms  ft  la  crtone 


PAGE 

baked 259 

broiled 259 

stewed 259 

to  distinguish 259 

Mushroom  sauce 256 

Musical  notes,  first  used 77 

Music,  history  of  (chart) 184 

Musk  cakes 272 

Mustard,  French 267 

liniment  of 408 

ointments  of 425 

plaster 434 

poultices 437 

recipes  for  making 416 

Mutton 246,  250 

boned  leg  of,  stuffed 251 

broth,  Scotch 235 

curry  of 252 

cutlets 250 

shoulder  of,  boiled  with  oysters 251 

cutlets,  delicate 304 

pudding 251 

P^AILS  and  spikes,  sizes, etc.,  of 330 

consumption  of 80 

to  drive  into  hard  timber 417 

number  required  for  different  kinds  of 

work 331 

to  keep  from  rusting 417 

machine,  invention  of 80 

Names  and  their  meaning 92 

Napoleon  1 77 

Narcotic  liniment 408 

National  bank  law 222 

National  banks,  first  established. 77 

National  colors,  adoption  of , 79 

Naturalization 67 

Natural  sines 351 

Naval  battles  of  the  Civil  War 314 

Navigation,  history  of 187 

Neat’s-foot  oil 421 

Needles 78,  80 

Negotiable  paper 43,  45 

Neolithic  or  polished  stone  age 145 

Nervous  diseases,  causes  of 85 

headache 198 

Nervousness 195 

Nervous  system,  exhaustion  of 207 

Nettlerash 205 

Neuralgia 198 

external  stimulant  for 201 

Newspaper  advertisement,  first 86 

Newspaper,  first  published 79 

Newspapers,  sizes  of 353 

Ney,  Marshal 78 

Niagara,  the  falls  of 88,  329 

horse-power  of 82 

Nicknames,  geographical 311 

Nicotine,  proportions  of,  in  tobacco 82 

Nijni-Novgorod,  the  fair  of 83 

Nile,  the  rise  of  the  83 

Nipples,  ointment  for  sore 200 

Normal  school,  first  opened 85 

North  Pole,  highest  latitude  reached 85 

Nose,  bleeding  from  the 199 


Nose-breathing,  to  produce  the  habit  of 210 


PAGE 

67 

212 

415 

415 

415 

227 

304 

234 

236 

170 

280 

60 

410 

90 

61 

256 

268 

89 

77 

87 

165 

7 

172 

185 

416 

482 

81 

67 

482 

81 

163 

163 

83 

228 

91 

90 

173 

80 

78 

78 

59 

50 

50 

51 

415 

415 

415 

215 

415 

416 

461 

42 

416 

88 

416 

392 

416 

416 

271 

272 

239 

237 

216 

66 

259 


Alphabetical  inde£ 


503 


PAGE 

Notes  and  negotiable  paper 45 

obtained  by  fraud 43 

various  forms  of 60 

Nullification,  the  doctrine  of 163 

Numbers,  cardinal,  in  seven  languages 75 

Nutmeg  oil 421 

Nut  oil 421 

Nux  vomica,  liniment  of 408 

OATMEAL  drink 301 

pudding 281 

Obelisk  at  Karnak,  the 90 

Oberlin  College 78 

Obesity 209 

Oceanic  tongues 183 

Ocean  records 84 

Odors  from  cooking 417 

Oil-cloth 417 

to  lay 417 

to  wash 417 

Oil  paintings,  to  clean  and  restore 417 

Oils,  drying 418 

empyreumatic 418 

fixed 419 

medicated 423 

mineral 423 

Ointment  for  piles 200 

for  sore  nipples 200 

Ointments  and  poultices 200 

various  recipes  for 423 

Olive  oil 421 

to  test 422 

Omelet,  bread 271 

Omelets,  various  recipes  for 267 

Onion  poultice 437 

soup 237 

Onions  as  medicine 207 

boiled 259 

pickled 264 

Spanish,  h,  la  Grecque 259 

stuffed 259 

Opal,  imitation 432 

Opium 222 

liniment  of 408 

the  use  of 85 

Orange  marmalade 413 

Oranges,  how  to  choose 425 

Organs,  first  used 86 

Ornithorhyncus  paradoxus,  the 89 

“Ouida,”  quotations  from 72,  167 

Ovens,  to  make 372 

Overshoes  or  “rubbers,”  danger  of 210 

Ostrich  feathers,  to  clean 387 

Oyster  forcemeat 268 

omelet 242 

patties 242 

sausages 242 

soup 238 

soup  h la  reine 235 

Oysters,  etc 241 

barbecued 242 

fried 242 

on  toast 241 

panned 242 

roast 242 

scalloped 242 


PAGE 

Oysters,  stewed 241,  242 

J>A1N  extractor 426 

Paint,  cheap,  for  fences,  etc 427 

Paint,  cheap,  for  iron  fencing 427 

Paint,  cracking  of 426 

flexible 426 

for  outbuildings 427 

heat-proof 426 

luminous 427 

to  clean 427 

to  get  rid  of  odor  from 427 

to  mix 347 

to  preserve 426 

to  remove  dry 427 

to  remove  from  clothing 427 

to  remove  from  window  glass 427 

turpentine  for  cleaning 461 

volatile  soap  for  removing 451 

without  oil  or  lead 427 

Painter’s  colic 427 

Painting 426 

and  glazing 336 

Paintings,  luminous 175 

to  clean  and  restore 417 

Paleolithic  or  early  stone  age 145 

Palm  oil 422 

Palm  tree,  value  of  the 89 

Palpitation  of  the  heart 195 

Pancakes,  French,  Irish,  rice 286 

potato 257 

Panic  of  1837  164 

Panics,  great  financial 318 

Paper,  invention  of 77 

packing 430 

in  building 428 

lithographic 428 

oiled \. 428 

parchment 428 

protective 429 

sizes  of .353,  354 

to  make  transparent 429 

to  make  fire-proof 428 

to  marble . . v 413 

quilts 441 

to  test 427 

tracing 429 

varnished 429 

waste,  value  of 429 

waterproof  packing 430 

Paper-hanging 430 

Paper-hangings,  to  clean 430 

Papier-mache 430 

Parchment,  paper 428 

Paris 80 

Park,  the  most  extensive 87 

Parkin 271 

Parliamentary  law  at  a glance 42 

Parsees,  fire-worshipers,  etc 185 

Parsley,  to  keep  for  winter  use 268 

Parsnips 259,  260 

Partington,  Mrs.,  the  original 325 

Partnership 43,  46 

Partridges,  to  choose 243 

to  bake 245 

Paste,  adhesive 430 


504 


ALPHABETICAL  INDEX 


PAGE 

Paste>  blacking 431 

for  tarts,  light 285 

various  formulas  for  making 430 

Pastes  (imitations  of  precious  stones) 431 

Pastiles,  fumigating 389 

Pastry,  observations  on 277 

Patent,  how  to  obtain  a 64 

process  of  making  flour 388 

Peach,  origin  of  the 81 

pickle 264 

pickle,  sweet 296 

trees,  to  destroy  borers  in 371 

Peanuts,  first  consignment  of 79 

salted 296 

Peas  and  carrots 259 

green 261 

green,  to  keep 433 

Pea  soup,  green 236 

Pen,  steel,  first  made 77 

Pencils,  lead,  to  improve . . . 405 

Pendleton  civil  service  reform  bill 167 

Pens,  steel,  sales  of 79 

People’s  party,  appearance  of  the 167 

Pepper,  cayenne,  as  a stimulant 200 

Peppermint  cordial 302 

Perch  and  trout,  to  boil 239 

and  tench 239 

Perfume  for  handkerchiefs 227 

Perfumes  and  scents 227 

Perjury 66 

Personal  property,  bill  of  sale  of 58 

Perspiration,  to  produce 200 

Pestalozzi’s  system 70 

Petroleum  oil 423 

Pharaoh,  the,  of  the  Exodus 175 

Pharos  of  Alexandria 81 

Philip  III 176 

Phonograph,  invention  of  the 77 

Phosphorus,  liniment  of 408 

Photograph.  See  Sun-picture. 

Photographs,  first  produced 86 

Physical  exercise 229 

Pianoforte,  invention  of 78 

Picalilli 264 

Pickles 264 

to  detect  copper  in 433 

Pick’s,  Dr.,  system 7 

Picture  frames,  to  clean,  etc 433 

Picture  nails,  to  make  hold 433 

Pierce,  Franklin,  fourteenth  President 165 

Pies 283,  286 

Piers,  strength  of 338 

Pig,  roast 249 

Pigeon  pie 283 

Pigeons,  carrier 83 

roast 245 

to  cook 244 

Piles 195,  205 

ointments  for. 200,  425,  433 

Pills,  anti-bilious 369 

Pimples,  to  remove 223 

Pins,  first  made 79 

Pitch,  tar  and  turpentine 460 

Plagues,  remarkable 318 

Plank,  largest  ever  made 91 

Plants  in  an  acre  (table) 326 


PAGE 

Plaster,  to  fill  cracks  in 434 

Plasterers,  facts  for 332 

Plasters,  various  formulas  for 200,  433 

Plate 434 

Plating 435 

Playing-cards,  invention  of 78 

Pliny 172 

Plumbers,  etc.,  useful  tables  for 334 

Plum  cake 274 

pudding 280 

Poems,  famous,  and  their  authors 173 

Poison  ivy 199 

Poisonous  drugs,  largest  safe  doses  of 197 

Poisons  and  thoir  antidotes 222 

Police,  when  authorized  to  arrest 66 

Polish  for  stoves 456 

various  kinds  of 435 

Polisher’s  putty 441 

Polishing 435 

Polish  rubber,  French 436 

Political  history  chart 182 

of  the  U.  S. 161 

Politics,  by-ways  of  American 167 

since  1650  (chart) 182 

Polk,  James  K.,  eleventh  President 164 

Polk-Walker  tariff,  the 169 

Polyp,  the 90 

Polytheism,  modern  and  ancient 185 

Pompey’s  pillar 176 

Ponce,  Pedro  de 80 

“Poor  man’s  region” 321 

Pop  corn 436 

Pope  Joan 175 

Popes,  nationality  of  the 85 

Pop-overs  . . ; 272 

Poppy  oil 422 

Population  and  area  of  continents 174 

center  of 82 

density  of 180 

growth  of  urban 188 

of  chief  countries 174 

of  the  United  States 307- 

Pork 246,  248 

cheese 249 

hashed 249 

pie 248 

Postage  rates 23 

stamps,  first  used 77 

Post-office,  first 77 

statistics  of  the 81 

Potato  balls 258 

bugs,  to  destroy 436 

curry 253 

croquettes 258 

pancakes 257 

paste 286 

poultice 437 

rot,  to  prevent 436 

salad 263 

soup 235 

yield,  to  increase 436 

Potatoes 436 

h la  crtme 257 

fried 258 

how  to  serve 257 

frozen 436 


ALPHABETICAL  INDEX 


505 


PAGE 

Potatoes,  Lyonnaise . . . 257 

preserved  by  peat  charcoal 436 

Saratoga 257 

sautees  au  Beurre 257 

savory 257 

scalloped 258 

statistics  of 79 

to  keep 436 

Virginia  style 257 

Pottery,  oldest  known 86 

Poultices ...» 436 

and  ointments 200 

Poultry  and  game 243 

cooking  food  for 438 

rules  and  hints  on 437 

three  hundred  facts  about 321 

Power  of  attorney 58 

Power  loom,  invention  of  the 78 

Practical  calculations 325 

Preferred  stock 73 

Prescriptions 195 

Preserve  jars,  to  clean 402 

sandwiches 283 

Preserves,  etc 293 

to  cover 296 

President  of  U.S.,  qualifications  for 67 

series,  the 10 

Presidential  election,  laws  governing 68 

succession 69 

Prester  John 175 

Prices  of  forty  commodities  since  1350 189 

Prickly  heat,  cure  for 439 

Primogeniture,  law  of 53 

Printers  and  publishers,  tables  for 352 

Printing  first  known 77 

Printing  inks,  to  mix 347 

Printing-office  paste 430 

Printing-press,  first 80 

Prognostications 97 

Prohibition  party 167 

Promissory  notes,  forms  of 60 

Pronunciation,  rules  of 17,  18 

Property,  stolen 66 

transfer  of 50 

Protective  paper 429 

Protective  tariff  devised  by  Calhoun 163 

Protested  drafts 43 

Public  schools,  first 80 

Puddings 278-283 

Puff  paste 285 

Puffs,  plain,  Spanish,  cream,  orange 286 

Pulitzer,  Joseph 100 

Pumpkin,  stewed  and  baked 262 

Pumpkins,  to  dry . 441 

Punctuation 21 

Putty,  French 441 

glazier’s 441 

for  plastering 322,  441 

polisher’s 441 

to  remove  old 441 

to  soften 441 

Pyramid  of  Cheops 82,  91,  145 

Pyramids  of  Egypt 81 

Pyrotechnics 441 


PAGE 

QUAIL  pie 244 

Queen  cakes 275 

Quenelles 268 

Quilts,  inexpensive 441 

Quinine,  discovery  of 79 

Quinsy 195 

Quit  claim  deed 59 

DABBIT,  curried 252 

pie 244 

stewed 244,  304 

to  choose  a 243 

Rabbits  in  Australia 82 

Rabbit-skins,  to  cure 459 

Races  and  tongues  of  the  world  (chart) 183 

Racine 172 

Railroad  center,  greatest 87 

cost  of  construction  per  mile 95 

first  constructed 81 

largest  lines  of 87 

signals 95 

statistics 81 

spikes,  size,  etc.,  of 331 

system  of  America 81 

time,  fastest 95 

Railroading,  twenty  points  on  American 95 

Railroads  and  transportation 95 

in  China 80 

Rails  required  per  mile 331 

Railway,  miles  of 95 

Rainwater,  to  keep  sweet 442 

Rameses  the  Great 176 

Rape  oil 422 

Raspberry  syrup 302 

vinegar 302 

Rates  of  postage 23 

Rats,  to  destroy 442 

Razor,  directions  for  honing  a 443 

how  to  use  a 442 

to  sharpen . 443 

Razor-strop  paste 443 

Receipt  not  legally  conclusive 43 

Recipes  and  trade  secrets 369 

Reconstruction 166 

Red  cabbage  salad 264 

Reformation,  the  Protestant 185 

Refrigerants  (fruits) 389 

Refrigerator  hints 443 

Religion  in  the  United  States  (chart) 186 

statistics  of 84 

Religions  of  the  world,  history  of  the. ......  185 

Religious  denominations,  number  of 84 

Renovating 443 

Repartee 476 

Republican  party,  birth  of  the 165 

Republic,  oldest 81 

Restorative  draught 200 

Revolution,  French 78 

Rheumatism 195,  198 

inflammatory 198 

turpentine  applied  for 461 

Ribbons,  to  clean  and  renew 444 

Rice  and  wheat  bread 270 

biscuits 277 

cakes 275 


506 


ALPHABETICAL  INDEX 


Rice  paper 

Rickets 

Riding 

(memory  rhymes) 

Rifle  ball,  velocity  of 

Rifles,  breech-loading,  invention  of 

Ring,  to  remove  a 

Ringworm 195, 

Rivers,  flow  of 

Rivers,  longest  and  widest 

Roach,  John 

Roads,  title  to 

Roast  beef  and  boiled  turkey  soup 

Roasting 

Rockefeller,  John  D 

Rockets 

Rolls,  delicious 

jelly 

various  recipes  for  making 

Rome,  founding  of 

Roof  cement 

Roofers,  hints  for 

Rose- j ar,  to  fill 

Roses,  to  keep 

Rose-water 

Rotheln 

Roup 

Rubber  cement 

type  and  stamps,  to  make 

to  cement 

vulcanized 

Ruby,  imitation 

Ruins,  the  oldest  known 

Rusk,  Jerry 

Rusks 

Russian  cream 

Rust  in  wheat,  to  prevent 

to  remove  from  steel 

to  remove  and  to  prevent 

See,  also,  Iron. 

Rye  batter  cakes 

bread 

gACRED  College,  the 

Safety  lamps 

Sage,  Russell 

Sage  and  onion  stuffing 

cheese 

Sago  scones 

Saint  Gothard  tunnel 

Saint  Peter’s  Cathedral 

Saint  Vitus’  dance 

Salad 

dressing,  boiled 

dressing,  French 

Sally  Lunn 

Salmon  croquettes 

dressed,  Italian  sauce 

eggs  produced  by  a 

fried,  with  anchovy  sauce 

salt,  to  souse 

Salsify,  boiled 

Salt,  uses  for 

Salts,  volatile,  for  pungents 

Salve,  grandmother’s 

Samiels  of  Egypt,  the 


page 

Sand-paper 447 

Sandwich  Islands,  leprosy  in  the 83 

San  Marino 81 

Sardine  salad . 263 

Sauces 254 

Sauce,  Soubise 250 

Worcestershire 471 

Sauerkraut,  to  make 447 

Savings  bank,  first  American 79 

Sawyer,  Philetus 100 

Scaly  leg  (poultry) 439 

Scarlet  fever 195,  215,  216 

Scalds  and  burns 218 

Scents  and  perfumes 227 

Schiller \, 173 

School,  first  in  America 79 

first  normal . 85 

first  public 80 

largest  in  the  world 87 

Schools,  sizes  of  chairs  and  desks  for  . . v.  . . 338 

Scott,  Tom 100 

Winfield 165 

Scrap-books,  paste  for 430 

Screw,  to  move  a rusted 447 

Screw  propeller 80 

Scrofula 195 

Scurf  in  the  head 199 

ointment  for *.  215 

Scurvy 195 

or  scaly  leg  (poultry) 439 

Sea,  history  of  the  (chart) 187 

largest  inland 77 

Sea-coast,  States  without 82 

Seal,  import  of 43 

Sealing-wax,  formulas  for 447 

Seal  oil 422 

Sea  power  (chart) 187 

Sea-sickness,  to  prevent 447 

Secession 166 

first  proposer  of 321 

Secrets  of  success 480 

Secularism 483 

Sedatives  (fruits) 389 

Seedcake 274 

Seeds  required  per  acre  (table)  326 

Semitic  tongues 183 

Seneca 172,  175 

Senators,  how  chosen 67 

Sensitive  plants 89 

Septuagint  the 484 

Serfdom  and  slavery 316 

end  of  English 189 

in  Russia,  Austria  and  Germany 317 

Serpent  worship . 185 

Settlement,  first  in  U.  S 78 

of  colonies 156 

Seven  Sages,  the 80 

Seven  wonders  of  the  world 81 

Sewing-machine,  first  complete 77 

Sewing-machines,  number  of  in  use 79 

to  oil 448 

Shad,  planked 241 

Shakers,  the 485 

Shakespeare,  quotation  from 176 

Shampoo,  liquid 448 

Shamrock,  the ; . . . 482 


PAGE 

176 

195 

444 

228 

86 

77 

445 

198 

77 

88 

100 

49 

235 

232 

100 

441 

, 277 

273 

271 

77 

378 

335 

445 

445 

445 

216 

439 

377 

446 

445 

79 

432 

89 

100 

, 271 

. 287 

468 

456 

446 

273 

270 

85 

79 

100 

268 

300 

270 

88 

91 

195 

262 

264 

264 

271 

238 

239 

82 

239 

82 

260 

446 

466 

447 

90 


ALPHABETICAL  INDEX 


507 


Shaving,  Mr.  Mechi’s  instructions  on 

compound  

Sheepskins,  to  cure 

to  prepare  for  mats 

Sheet  lead,  weight  of 

Shelley 

Sheriff’s  call  for  assistance 

Shingles,  laths,  etc 

required  in  a roof 

Shipping  of  the  world  (chart) 

Ship,  first  English 

iron,  first  launched 

largest 

Shocks,  violent 

Shoe-dressing,  French 

Shoe-pegging  machine,  invention  of 

Shoes,  kid,  to  dry 

polish  for 

russet,  polish  for 

to  make  waterproof 

to  mend 

to  soften,  etc 371, 

to  soften  and  make  waterproof 

See,  also  Boots  and  Shoes. 

Shortcakes,  various 

Short  rates  (fire  insurance) 

Shoulders,  round,  to  straighten 

Shrewsbury  cake 

Sick  headache 

Sickness,  ratio  of 

Sick-room  cookery 

disinfectants 

value  of  light  in  the 

in  cholera 

Sidney  Smith’s  recipe  for  salad  dressing  . . . 

Signals,  railroad 95, 

wind  and  weather 

Signatures 

Silk  and  silk  worms 

to  clean,  etc 

to  judge 

to  make  waterproof 

to  wash 

underwear,  to  wash 

Silver  and  gold,  test  for 

cake 

coin  not  legal  tender 

plate.  See  Plate. 

plating  fluid 

to  cleanse 

value  of  a ton  of 

wash,  celebrated  recipe  for 

Single  Tax,  the 

Sinking  and  lassitude 

Sinks,  to  cleanse 

Sippets,  fried 

Skin,  the 

chapped,  lotion  for 

lotion  to  whiten  and  soften 

Skins,  small,  to  stretch  and  cure 

to  tan  with  hair  on 

Skull,  measurment  of  the 

Sky-rockets 

Slang 

Slates  per  square 

Slavery  and  serfdom 


PAGE 

Slavery  in  the  United  States 77,  317 

question,  the 163 

Sleep,  children  need 215 

death  from  want  of 83 

how  to 208 

Sleeping-car,  cost  of 95 

first  used 95 

Sleeplessness,  cure  of 198 

Small-pox 195,  216 

epidemics 84 

Smelling-salts,  to  make 450 

Smelts,  to  fry 240 

Smiles,  Samuel,  quotation  from 72 

Smith,  Sidney,  quotation  from ...  24 

recipe  for  salad  dressing 264 

Smoke  stains,  to  remove  from  walls 454 

Snakes,  bites  of 221 

Snake  remedy,  Capt.  Crawford’s 221 

Snow  a substitute  for  eggs 278 

cake,  Scotch 277 

Soap,  first  manufactured 86 

liniment  of 408 

ointment  of 425 

plaster  of 434 

to  save 451 

various  recipes  for  making 450 

Socialism  in  Europe . . .' 182 

Society,  rules  of  good 477 

Solders  for  various  purposes 451 

Soldering 451 

Soles 240 

au  gratin 240 

Sore  throat 207 

external  stimulant  for 201 

inflammatory 195 

Soubise  sauce 250 

Sound,  velocity  of 77 

Soups,  recipes  for  making 234 

to  color 234 

Span,  definition  of 78 

Spanish  Armada,  the 197 

Sparrow,  the  English 311 

Spectacles,  when  needed 202 

Spectacles,  invention  of 86 

Specific  gravity  of  various  substances 348 

Spelling,  short  rules  for 21 

Spermaceti  oil 422 

Spiders  and  their  web 82 

Spinach 257 

Spires,  highest 90 

Spirits,  when  “proof ” 84 

Splint 452 

Sponge  jelly  cake 238 

Sponges,  to  clean 452 

Spontaneous  combustion 452 

Spots  and  stains 453 

Sprained  ankle 221 

Sprains 205 

a simple  cure  for 221 

Sprinkling  (of  book  edges,  etc.) 412 

Squares  and  cubes,  tables  of 349 

Squash,  summer  and  winter 261 

Stables,  to  deodorize 455 

Staggers 455 

Stammering,  cure  for ....  456 

Stains  and  spots 453 


PAGE 

448 

448 

459 

448 

334 

172 

66 

331 

335 

187 

80 

78 

91 

219 

449 

78 

449 

449 

435 

371 

371 

392 

449 

276 

71 

209 

277 

198 

84 

303 

211 

211 

217 

264 

96 

98 

43 

82 

449 

450 

449 

449 

450 

392 

276 

67 

450 

450 

78 

450 

70 

200 

450 

266 

207 

224 

224 

459 

459 

85 

441 

475 

335 

316 


508 


ALPHABETICAL  INDEX 


Staining  for  wood 

Standard  time 

to  obtain 

Stanford,  Leland 

Starch,  to  give  a fine  polish  to 

“Star  routes” 

State,  largest 

States,  etc.,  nicknames  of 

powers  of  the 

names  and  mottoes  of 

population  of  the : . 

States’  rights  doctrine,  the 

Statistics  of  chief  countries 

Statue,  largest . . 

Statute  of  laborers 

Staubbach,  the  falls  of 

Steak,  stuffed 

Steamboating,  history  of 

Steam  engine,  first 

horse  power  of 

Watt’s  patent 

Steamer,  first  to  cross  the  Atlantic 

Steam-pipes,  covering  for 

Steam  power  of  nations 

Steamship  dimensions,  evolution  of 

first  to  cross  Atlantic 

time,  fastest 

Steel  and  iron,  to  clean 

to  distinguish 

Steel,  tensile  test  of 

to  harden  

to  make  a hole  in 

to  remove  rust  from 

rails,  average  duration  of 

tools,  to  temper 

Sterne 

Spongecake 276, 

Stewart,  A.  T 

Stock,  food  for 

Stock  companies 

Stocks 

preferred  

investments  explained 

watering  of 

Stomach-ache 

Stomach,  inflammation  of  the 

Stone  age 

artificial 

Stones,  crushing  and  tensile  strength  of 

largest  building 

Storm,  velocity  of 

Stove  blacking 

Stovepipes,  to  clean 

Stove  polish,  brilliant 

Stoves,  to  mend  cracks  in 

to  polish 

Stimulants,  external 

pure 

Strawberry  shortcake 

tart ; 

Street  etiquette 

Strength,  comparative  scale  of 

Strike,  first  in  U.  S 

Strikes,  great  English 

railroad,  in  U.  S 

ten-hour 


PAGE 

Strychnia 222 

Stucco,  preparation  of 457 

Stuffing,  or  forcemeats 268 

for  geese  or  ducks . 245 

truffle  and  chestnut 245 

Sturgeon 240 

Sty,  how  to  cure  a 262 

Suet  crust  for  meat  puddings 286 

Suez  Canal 82 

Suffocation  by  noxious  vapors 220 

Sugar-cane,  first  cultivated 77 

Sugar  pop-corn 436 

Summer  heat  in  various  countries 318 

Sun-dial,  largest 87 

Sunday-school,  first  established •. *78 

Sun-dials,  to  make 457 

Sunflower  oil 422 

Sun-myths 185 

Sun-picture,  oldest 80 

Sunshine,  importance  of 210 

Sunstroke 220 

to  avoid 208 

Suspended  animation 220 

Swedenborgians,  the 483 

Sweeping 427 

Sweetbreads  251 

Swift 172 

Swimming,  Franklin’s  advice  on 457 

Swollen  feet 199 

Sympathetic  ink 398 

Synagogue,  origin  of  the 485 

Synonyms  and  antonyms 25 

Syrup,  infants’ 215 

Tabernacle,  the 485 

Table  etiquette  577 

Tacks,  size,  etc.,  of 330 

Talent  and  tact 481 

Tallest  man 80 

Tallow,  to  clarify ' 458 

to  harden 458 

Talmud,  the 486 

Taney,  Chief  Justice 155 

Tanning,  etc 458 

See  Sheepskins. 

Taoism 185,  483 

Tar ,. . . 460 

oil  of 419 

ointments  of 425 

Targums,  the 485 

Tariff,  history  of  the ; 168 

“Tariff  of  abominations” 169 

Tart,  strawberry 285 

light  paste  for 285 

Tartar,  to  remove 460 

Tattoo-marks,  to  remove 460 

Taxes 69 

Taylor,  Zachary,  twelfth  President 165 

Tea  and  coffee  as  stimulants 211 

Teachers,  suggestions  to 201 

Tea-kettle,  to  clean 460 

Teeth,  care  of  the 225 

children’s,  care  of 213 

salt  for  cleansing  the 446 

Teething 205 

Teetotaler’s  Christmas  pudding 281 


PAGE 

454 

471 

488 

100 

401 

79 

88 

311 

67 

310 

307 

163 

174 

91 

189 

82 

248 

96 

78 

344 

78 

86 

456 

178 

187 

79 

84 

456 

456 

348 

456 

386 

456 

95 

456 

173 

285 

100 

326 

52 

256 

73 

73 

73 

204 

194 

145 

456 

339 

89 

77 

371 

457 

435 

457 

456 

201 

200 

276 

285 

479 

82 

189 

189 

189 

189 


/ 


ALPHABETICAL  INDEX  509 


PAGE 

Telegraph,  the 361 

first  electric 86 

first  operated 77 

Morse’s 78 

Telegraphic  alphabet 192 

Telephone 361,  365 

invention  of  the 82 

Telescope,  invention  of  the 86 

largest 89 

Temperance  cup 302 

Temperance  or  Prohibition  party 167 

Temple  Societies,  the 484 

Tenancy,  agricultural 48 

Ten-hour  strikes 189 

Tensile  and  transverse  strength 348 

Territory,  largest  in  U.  S 86 

of  U.  S.  (chart) 191 

most  recently  acquired 79 

Texas,  largest  State  in  the  Union 88 

Theater,  first  in  U.  S 77 

largest 87 

Theaters,  capacity  of 85 

Theosophy 486 

Thermometer,  to  test. 460 

Throat.  See  Sore  throat . 

Thrush 195 

Thumb,  dislocated 219 

Tic-do  uloureux 195 

Tiger,  strength  of  the 94 

Tilden,  Samuel  J 166 

Timber  and  cast  iron,  comp,  strength  of 333 

rules  and  tables 327 

to  season  and  preserve 460 

to  test  soundness  of 460 

Time  difference  between  New  York  and 

principal  foreign  cities 99 

standard 471 

to  obtain  standard 488 

Tin  pipe,  weight  of 334 

Tin,  roofing 337 

Tires,  to  make  light 460 

Titles 47} 

in  Great  Britain 78 

of  nobility 67,  68 

Tobacco  antidote 200 

introduction  of 79 

oil  of 419 

plant 80 

Toilet  recipes,  hygienic.  223 

Tomato  catsup 267 

fritters 259 

marmalade 413 

pickles,  green 264 

salad 262,  263 

soup 236 

used  in  Bright’s  disease 209 

Tomatoes,  baked ^ . . . 258 

broiled 259 

stuffed 258 

with  macaroni 258 

Tongue,  jellied 248 

Tonsils,  function  of  the 214 

Tonsure,  the 483 

Tools,  to  mark 461 

to  prevent  handles  splitting 461 

to  grind 461 


PAGE 

Toothache 195 

cure 461 

tincture 461 

Tooth-paste,  charcoal 378 

rose 225 

Tooth-powder,  American 225 

charcoal 225 

quinine 225 

Tooth-powders 461 

Tooth-wash,  a simple 225 

borax .225 

Topaz,  artificial 432 

Torpedo  signals 95 

Tower  of  Babel 88 

Tracing  paper 429 

Trade  marks,  the  law  of 64 

Trade  secrets 369 

Trades  union,  first  in  U.  S 189 

Train  management 95 

Transfer  of  property 50 

Transit  insurance 72 

Trappists,  the 486 

Traveling,  hints  on 480 

Treason,  what  constitutes 67 

Treaties  with  foreign  countries 67 

Treaty  of  Washington 166 

Tree,  largest 87 

Trees,  wash  for 461 

Trial  by  jury  guaranteed 67 

Tricopherous,  for  the  hair 461 

Trip  around  the  world 320 

Troops,  numbers  engaged  in  American  wars,  312 

Trout  and  grayling,  to  fry 239 

and  perch,  to  boil 239 

Truffle  sauce 245 

Tugs,  capacity  of 82 

Tunnel,  longest  railway 88 

Tunkers,  the 486 

Turanian  tongues 183 

Turbot  au  gratin 240 

Turbot  en  mayonnaise 240 

Turkey,  to  boil 245 

to  roast 245 

Turkeys,  ducks  and  geese 322 

raising  and  feeding 438 

Turnips 260 

Turpentine 460 

liniment  of 408 

‘ ointments  of 425 

poultice  of 437 

virtues  of 461 

Turquoise,  artificial 432 

Tyler,  John,  tenth  President 164 

Type  measurement 352 

Typhoid  fever 215,  216 

Typhus  fever 195 

^JLTRAMONTANE,  meaning  of 483 

Umbrellas,  how  to  handle 461 

Union  Pacific  Railroad 87 

United  States,  climates  of  the 191 

political  history  of  the 161 

territory  of  the 191 

Bank,  the 163 

Universities 83 

Universities,  history  of  the  great 184 


510 


ALPHABETICAL  INDEX 


PAGE 

University,  largest . 86 

Urban  population,  growth  of 188 

VACCINATION,  statistics  of 84 

Valley  of  death,  the 78,  338 

the  largest 87 

Van  Buren,  Martin,  eighth  President 164 

Varnish,  the  manufacture  of 461 

Varnishes,  various  formulas 461 

Varnishing 465 

Veal 246,  249 

cake 249 

croquettes 250 

cutlets 250 

loin  of,  braized 250 

marbled 250 

pudding 249 

scallop 250 

stewed 249 

stock  257 

roast,  stuffed 249 

Veda,  the 485 

Vegetable  marrow,  to  boil  or  stew 257 

soup 234 

Vegetables,  to  boil  green 257 

to  keep 465 

Velvet,  to  raise  the  nap 466 

Venison,  breast  of,  stewed 245 

haunch  of,  roast 245 

Vermifuge  plaster 434 

Veterinary  liniment 409 

Veto,  Presidential 67 

Violet  powder 227 

Virginia  silver  cake 276 

Volatile  liniment 200 

salts  for  pungents 466 

Volcanoes,  largest  and  loftiest 87 

Voltaic  pile 355 

Voltaire 173 

V oters,  qualifications  of 319 

Voting  and  naturalization 67 

Vulgate,  the 486 

WAFFLES,  various  recipes 272 

Wages  and  prices  since  1350  189 

Walflenses,  the 487 

Walls,  damp 430 

Wall-paper,  to  remove  stains  from 430 

Walnut  catsup 267 

oil 422 

Walnuts,  pickled 264 

War,  losses  from 315 

of  1812 162 

with  Great  Britain 77 

with  Mexico 77,  164 

Ward,  J.Q.  A 100 

Warming  plaster 200 

Warranty  deed 58 

Wars 177 

American,  length  and  cost  of 315 

cost  of  recent 315 

of  the  United  States 312 

Warts,  care  of 224 

Washburne,  Elihu  B 100 

Washing 466 

fluids 466 


PAGE 

Washington,  George,  administration  of 162 

monument  ...... 87,  91 

Washington’s  rules  of  conduct 479 

Watches,  first  constructed . . . 77 

Watchmaker’s  oil . 466 

Water,  death  from  want  of 83 

hot,  as  a stimulant 200 

how  and  when  to  drink 209 

on  the  brain 195 

to  purify 466 

to  tell  pure 466 

to  test  for  boilers 466 

weight  of  fresh  and  salt *.  . . 386 

See,  also,  Rain-water. 

Water-bugs,  to  destroy  . 369 

Water-colors,  how  to  use 467 

Watering  stock 73,  75 

Water-pipe,  to  thaw 467 

Wax  for  canning  fruits 468 

for  grafting 468 

oil  of 419,  422 

to  bleach 370 

to  take  out 468 

Weather  forecasts 97 

signals 98 

Webster,  Daniel 164 

anecdote  concerning 24 

Wedding  anniversaries 351 

Welding  by  electricity 468 

Well,  deepest  artesian 89 

to  dig  a ... 468 

to  increase  the  flow  of 468 

Wells,  or  chimneys,  to  examine 468 

Weight  of  cast-iron  columns,  etc 340 

of  cast-iron,  approximate 341 

of  floors 338 

of  various  materials 339,  348 

to  increase  or  reduce 209 

Weights  and  measures 324,  325 

miscellaneous 339 

Whale,  the 89 

oil . 422 

What’s  in  a name?. 20 

Wheat,  first  exported 79 

to  prevent  rust  in 468 

Whetstones 469 

Whig  party,  origin  of  the 163 

Whirlpool,  greatest 89 

Whispering  gallery  of  St.  Paul’s  Cathedral..  89 

Whites 195 

White  soup 235 

Whitewashing 373,  469 

See,  also,  Calcimining. 

Whooping-cough 194,  205.  216 

cure 215 

Will,  form  of 69 

Wills 53 

Wilmot  Proviso,  the 164 

Wilson  tariff,  the 170 

Wiman,  Erastus 100 

Wind  and  weather  signals 98 

Window  glass,  first  used 79 

panes  in  a box 336 

Windows,  to  move  sticking 470 

to  wash 469 

Wire,  longest  span  of . 87 


ALPHABETICAL  INDEX 


511 


PAGE 

Wire,  barbed,  required  for  fences  327 

gauges,  American  and  Birmingham 342 

ropes,  transmission  of  power  by 345 

Woman’s  rights . 167 

Wood,  durability  of,  different  kinds  of 347 

how  preserved 470 

preservative  preparation  for . . . 470 

stains  for 454 

shrinkage  of 470 

to  dye 471 

to  ebonize 385 

to  measure  bulk 325 

to  prepare  for  heat 470 

to  prevent  cracking 470 

to  season  and  prevent  warping 470 

engraving — Albert  Dtirer 78 

Wool,  large  clips  of 82 

Woolen  goods,  to  wash 471 

Worcester  sauce 256 

Worcestershire  sauce 471 

Words  often  mispronounced 19 


World’s  food  supply,  the  (colored  chart) ....  181 


PAGE 

World’s  great  nations,  the 178 

progress,  the  (colored  chart) 177 

Worms 195,  206 

ointments  for 425 

remedy  for 215 

Wounds,  milk  as  a dressing  for 212 

and  bruises 203 

and  cuts 218,  219 

Wrinkles,  to  remove 224 

Writers,  hints  for 24 

"YEAST,  first  manufactured 79 

patent 471 

potato 471 

recipes  for  making 269 

Yorkshire  pudding 283 

tea  cakee 275 

Young  Men’s  Christian  Association 81 

2ENDA VESTA,  the 483 

Zoroastrianism 185,  482 


wmm 


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